Millenials didnt kill mayonnaise… We might have killed Miracle Whip, but even Miracle Whip would famously claim it isn’t mayonnaise.
Wtf is mayonnaise salad
Elbow macaroni
Mayonnaise
Carrot
Chives
Cherry tomatoes
Cucumber
Bell pepper
Pepper
That’s macaroni salad. Never heard it called mayonnaise salad.
Tbf I think it’s just a generalized term for anything like that, including egg salad, macaroni salad, any of those “‘salad’ but it’s really just shit mixed with mayo and served cold” type dishes. No I don’t have more examples because I hate them all.
I think I’ve seen this concoction before. It looks really good, and it probably would be if it wasn’t Mayo and instead was like… Idk, whipped cream or something as the base… But no. Fucking Mayo.
I’m pretty sure this stuff is the reason I have a grudge against Mayo.
an abomination, from the same people who gave us jello
i hate generational propaganda so much lately.
its so stupid.
It’s another divide to stop us uniting
Why? Are you one of those lazy millennials?!
(I’m a millennial btw, and I agree that this stuff is really dumb)
But mayo instead of butter for a grilled cheese is kind of life changing.
Don’t worry, I’m sure Mayo isn’t going anywhere.
Most of those are fine with me tbh
My dad used to eat mayonaise salad and it was disgustiing.
I’m a simple woman, I love me some mayo
Mayonnaise into aioli is the most successful rebrand of all time. Mayonnaise is dead, long live mayonnaise
I mean, Mayo is cheap, aioli is expensive.
Very small amounts of mayo to moisturize bread in a sandwich is about all the mayo I like. It’s heavy on almost anything with a significant amount, including stuff like takoyaki or okonomiyaki, which come with Japanese mayo on top by default. Chicken/tuna salads or coleslaw are maybes, but I think I like substitutes using say silky soy better anyway.
Reason I didn’t mention egg salad is because despite eggs previously being one of my favorite foods, I seemed to have developed an allergy to them. Them being in baked goods are fine, but I can’t eat them in full form. Maybe also a reason mayo messes with me.
The mayo also acts as a moisture barrier if you’re making lunch ahead of time.
I’m a simple man with simple tastes. Saltine crackers with mayo are a comfort food for me.
Sorry to tell you this, but your mouth is fucking broken.
(I really don’t care what you eat, but that sounds awful lol)
What mayonnaise do you people eat that what he described sounds awful…? My mayonnaise is so good I could eat it by the spoonful!
I’ma throw up
Anyone else try the plant based mayo? It’s indistinguishable, it’s great
Mayo is 99% plant based already. Just a little egg yolk to act as a surfactant.
70% fat and 5% yolk according to law
https://www.vrt.be/vrtnws/en/2015/07/14/belgian_governmentworkingonnewmayonnaiselaw-1-2390824/
Yeah, mostly oil. I switched to chutney/pickle for sandwiches, much lower kcal per spoonful and the fruit/veg should add some actual nutrition too. Would like to make my own more too, especially ones without sugar and just preserved with vinegar. Don’t have much success looking for recipes, maybe I need to use different terms? Something like branstons pickle and then variations that could work too.
Yeah I’ve been trying the avocado oil ones and I can’t notice any difference
The inexorable rise of identity condiments has led to hard times for the most American of foodstuffs. And that’s a shame.
My son Jake, who’s 25, eats mayo. He’s a practical young man who works in computers and adores macaroni salad. He’s a good son. I also have a daughter. She was a women’s and gender studies major in college. Naturally, she loathes mayonnaise.
newer generations are refusing to meekly fall in line with a culinary heritage that never was theirs. Instead, they’re gobbling up kefir and ajvar and chimichurri and gochujang again.
Red Robin launched a vegan burger. You don’t put mayo on a vegan burger.
McDonald’s has debuted a Signature Sriracha Burger, joining KFC, Wendy’s, and Subway in signing on to the sizzling Thai sauce’s moment in the sun. You didn’t see Huy Fong Foods start a schmear campaign against the cultural appropriation of that.
Some experts say the dislike springs from the fact that mayo jiggles. […] This is bullshit. This attitude comes to you from young people who willingly slurp down eight kazillion kinds of yogurt, not to mention raw fish and pork belly and, yo, detergent pods, so don’t talk to me about mayonnaise. The only reason for this raging mayophobia is a generation’s gut-level renouncement of the Greatest Generation’s condiment of choice.
Besides, I’ve got news: That aioli you’re all so fond of? I hate to break it to you, but that’s just mayonnaise.
Sandy Hingston sounds mad.
Also what? Mayo is still super popular, so what is she even on about? Is she hamming this up because she feels like this is what’s necessary to make it in journalism these days?
I’m sorry, “identity condiments”? The fuck?
She was a women’s and gender studies major in college. Naturally, she loathes mayonnaise.
Naturally? Is it some feminist thing to loathe mayo? Why?
Because it’s hens and cows that are farmed for their products, veganism is a feminist issue.
Feminism is notoriously concerned with chromosomes rather than personhood. /s
Because mayo is strongly associated with white people and especially conservatives. There’s the whole meme about not eating any food spicier than mayo.
It’s because mayo is just disgusting. It like 99% fat and tons of calories. People from New generations actually don’t want to look like fat dwarfs. Everyone in the 80s and 90s was fat, and much of this is because they ate mayo and stuff like that, and food that had basically no nutrition so they would eat 5000 calories of food and still be nearly starving.
It’s not though. Maybe miracle whip, but that’s garbage. Not real mayo.
It is extremely high in fat though. But the way Americans eat it is the real problem. You’re supposed to eat a small amount as a condiment to add flavour. Americans treat it like they treat all condiments, the same way Italians treat pasta sauce.
I love mayonnaise but I eat maybe a tablespoon of it at most for an entire sandwich (spread very thinly over the bread) and I use it instead of butter, not in addition to butter.
Because mayonnaise looks like and is sometimes associated with cum and patriarchy. Is my guess.
Systemic issue in journalism. The actual reporting breaks down to a one liner; “mayonaise less popular with younger generations, increasingly diverse choice of condiments instead”, but that doesn’t generate revenue
It’s the same issue for recipe blogs. Everyone hates all the filler, they just want the recipe. But having a page with just a recipe does not jive with search engines so people will never see your blog unless you write the filler.
It should be, “mayo like all foods in younger generations isn’t as popular because their palates haven’t gotten to that point yet”.
This is the level of journalism now… complete shit. You’re tastes change over time…so this generation magically hates mayo now? Might as well say this new generation hates their greens and coffee.
Millennials are in their 30s. I don’t think it’s due to palates not having developed. I think it’s more to due with just using a more diverse set of condements. I don’t dislike mayo (though I do despise Miricle Whip), but I don’t use it very often. I tend to go for other flavors. If anything, I think it’s the older generations who have an undeveloped palate. They tend to eat a much smaller variety of flavors/styles.
That article wasn’t about millennials, it was about genz. A lot of condiments have a mayo style base though.
Also hater of miracle whip…shit is terrible. Mayo is king.
Huh. The headline in the OP says millennials.
I do like a good mayo or mayo-based sauce though, yeah. However, growing up I remember my parents putting miracle whip (and calling it mayo) on a lot of things, and I hated it. I definitely don’t use it to the level they did. It’s good, but there are other condiments.
The article quoted in this post said a 25 year old, didn’t even notice it said millennials in the picture lol my bad.
Parents did the same shit, it’s mayo…the fuck it is. That shit is vile, and should be wiped from the planet and all recipes on how to make it should be burned.
Guy hadn’t had real aioli. Doesn’t even know what aioli is.
Name literally means “garlic and oil” because those are the only two ingredients you need for it.
It’s very easy to make at home; start with a few toes of garlic and a table spoon on olive oil. Crush and mush them together till it seems like the oil disappeared. Then add another tablespoon of olive oil and repeat till you have this nice, white looking condiment.
Eh easy yes, fast not at all. I only make it for my one other X’er friend who hates, hates, hates may exactly because of Hellmann’s. It traumatized him as a child.
Kenji’s mayo recipe I make literally every week. Easy and fast. Said friend will not even look at it.
I’m pretty sure that’s all tongue-in-cheek. Giving people the benefit of the doubt is a good default setting.
That read like a shit post. Does Jake drink mayo straight from Sandy’s tit still? Cause something ain’t right there
This sounds like a bit. Seriously, how do you hit every culture war talking point but make it about mayonnaise? No one has strong feelings about mayonnaise, Sandy. Only you.
It’s like traditional media figured out in 2016 Boomer ragebait is the only thing they know how to do anymore, and just keep doing that when they’re out of ideas.
Article tl;dr “Kids today are traitors to the nation because they aren’t Stephen Miller, drinking mayonnaise by the gallon, because it’s not threatening to people with fragile egos and no sense of curiosity.”
Plus, trashing ajvar and chimichuri? How bold of you, Sandy. How courageous to turn up your nose at flavors that you were not exposed to in some midwest surbabn bubble. When you die and your spirit is flung into the void between lives, where you learn how you’ll be reincarnated as a racoon for 20 lifetimes because of the karma you accrued just from penning this single article, I hope the spirits of your Lithuanian parents remind you that judgement like this poisons the soul slightly more than mayonnaise does.
2016? Writers complaining about the youth misbehaving is as old as writing itself.
Yeah, this infuriating mayonnaise article is from 2018. Had to backdate a touch.
Miracle whip is far worse
It is, and we probably did kill that one but they never wanna give us credit for the good we do
That’s what I grew up on, unfortunately, so everything else tasted weird.
But now I use Kewpie (Japanese brand) and it’s way better.
What does Hellman’s have to do with mayonnaise though? That nitrogen-pumped piss is mayo the same way those American individually wrapped slices of milk-plastic is ‘cheese’.
I’m going to continue to die on this hill: American cheese slices typically have cheddar cheese as the very first ingredient. They are made of real cheese, dairy, and an emulsifier. Basically think of a cheese sauce with a higher melt temp but nobody seems to claim fondue is fake cheese
Are they good though? That’s subjective, I think they go great on burgers, grilled cheese, and ramen. Are they plastic or use fake cheese? No. If you want to be accurate while high horsing about it you could call them watered down congealed cheese though
Edit to add: the individually wrapped ones are an ecological nightmare. The deli deluxe ones are higher quality, not individually wrapped, and don’t even cost that much more. Or just buy not Kraft they don’t need the money anyway and other companies make American cheese slices too. You can even find emulsified cheese slices for other types of cheeses if you want variety on your burgers and grilled cheese
Kraft Singles literally aren’t cheese though. Go back and read the label. They’re not allowed to call it cheese.
It gives American cheese a bad name as there are some great deli cheeses here that are 10000x better than Kraft
but nobody seems to claim fondue is fake cheese
Fondue is literally just shredded cheese. The typical Swiss fondue, la moitié-moitié (half half) is 50% Gruyère and 50% Vacherin + a little bit of potato starch if it’s an industrial one (otherwise it’s only cheese and you add potato starch if you want, it’s only to have a better texture and not mandatory).
Other types are just different cheeses, from a single one up to a mix of 3, varying from regional preferences.
Ingredients of an industrial fondue found in any Swiss supermarket:
You’re responding to someone whose point is really clear but to quote an article on the history of American cheese:
The first step in transforming American cheese into the distinct entity it is today can be traced back to Switzerland in 1911 when Walter Gerber and Fritz Stettler developed the world’s first processed cheese by shredding Emmentaler cheese and heating it with sodium citrate into a firm, unified substance upon its cooling.
This swiss process was then picked up by a canadian by the name of Kraft looking to make a cheese with longer shelf stability for the purpose of being left open at delis for slicing. It was made by melting cheddar chunks together. And stirring.
The term american comes from British snobbiness.
The inability to legally call it cheese comes from the natural cheese lobby. If it matches this criteria it cannot be called cheese:
a stable concoction of natural cheese cheese bits mixed with emulsifying agents [used to make] a homogenous plastic mass.
That having been said american cheese is disgusting and anyone who purposely eats it is insane to me.
So the term “Swiss cheese” for those industrial blocks is legitimate, it’s our fault 😔
American cheese is fine, don’t conflate the real cheese (which is just Swiss without aging or bacteria) with Kraft American Cheese Food product.
I’ve had American cheese that wasn’t the processed thing most people think of, just a cheese made from dairy, like any other cheese.
The problem is in labeling - since American cheese can be anything from real cheese to the processed stuff, people don’t know what they’re getting unless they know the producer.
I am not.
From a “is this edible” standpoint however I will conflate them because neither is edible.
And now I want fondue but the fondue restaurant here is usually booked months in advance.
Sad panda noise 😔
But if you can find the cheese it is really easy to do and homemade one as there’s 2 ingredients; cheese and cheese. Just use a machine to shred it because doing it by hand is not fun.
Since I don’t drink and don’t want to go to another shop to buy shit white wine, I replaced it with cheap blond alcohol free beer, it’s perfect.
A cheap blonde beer is a very good idea, thanks! We have premade mixes (and premade in a bag) here in NL, but I’ll be by myself tonight,. I will eat the entire pot of fondue myself. Which I think we all agree, is a bad idea.
I don’t see any problem, say the guy who ate one (400g) alone 3 days ago 🙄
They are not, objectively good, but they are very useful as an emulsifier for cheese sauces. One kraft slice can emulsify a liter or more.
That said, there is something nostalgic about a grilled cheese using cheap American white bread and Kraft slices.
They make a great emulsifier because they are cheese + emulsifier already. They use sodium citrate to emulsify cheddar and other cheeses into American.
You can buy sodium citrate and use that instead
It would probably get much less hate if it was just called “Burger Cheese”
Apparently the name was provided by British aristocrats. What do you think you, a nobody, are doing by sullying the name set by your betters?
Then die lonely.
It’s not worth fighting someone over fake garbage. At least you’re on a hill, away from where I’m enjoying real cheese.
but nobody seems to claim fondue is fake cheese.
Afaik you make fondue from cheese. You put the different kinds of cheese in and melt them with some wine. That’s way closer to just melted cheese than whatever american cheese is
the individually wrapped ones are an ecological nightmare.
But you also have to buy according to your usage pattern. I very rarely use these cheese slices. And the only alternative to the individually wrapped ones here is a pack of ~12. They usually go bad in my fridge before I could use more than 3-4 slices. The individually wrapped ones hold up much longer.
Cheese freezes pretty well, depending on how you intend to use it later (most cheese get a little dry/crumbly).
They must be defrosted gently, unless you intend it to be melted.
That’s good to know. Since I buy this type of cheese for it’s melting properties, that won’t be an issue.
Thanks for that information
Are they good though?
Really depends on the brand. Some of them really make a burger pop with a rich cheddar flavor and creamy texture.
That’s a good point about the plastic waste in your edit though. I don’t eat a lot of cheese because I try to limit animal products, but I feel like they’re usually separated with wax paper here. I’m told there are very high taxes on plastic packaging for the manufacturer.
I can’t find any reference to nitrogen used in Hellman’s mayonnaise. Do you perhaps mean that they fill the airspace at the top of the jar with nitrogen to displace oxygen and increase shelf-life? I believe that’s a very safe and common practice in food packaging.
Noooo! Nitrogen is poison! If you breathe pure nitrogen, you’ll die!
inb4 libtard scientists saying “hurr durr air is 70% nitrogen” yeah right LIARS
They are just ignorant and mouthing off.
MERICAN FOOD BAD. AMERICAN CHEESE NOT REAL 🙄
Anyone, who says American cheese isn’t real probably can’t explain what an emulsifier is.
But American food is bad. It’s very low hanging fruit, but American food can barely be called food at all.
No, it’s not. You people are regurgitating propaganda.
You people conflate the availability of junk food with unavailability of a wealth of cheap globalized fresh food available to all but a small portion of the population that would make sultans past blush with envy.
And there is the other end where NYC, Chicago, and LA go toe to toe with some of the best food on the planet.
But yeah, we have a lot of McDonald’s too so that must mean that’s all we got 🙄.
It’s not propaganda, your food is just shit. Worse than even some third world countries I’ve visited.
Oh sure, I could walk into a privately owned restaurant and get a well cooked meal, like anywhere else in the world. But I’m not talking about exceptional restaurant food. I’m talking about regular food a regular person can buy from a regular supermarket.
A lot of your food is straight up illegal here in Europe because your FDA thinks it’s just fine to have potentially cancer-causing ingredients in food. The FDA is only just now considering banning an ingredient you use in sliced bread that yoga mats are made of. If there is a version of an American product here in Europe, then it’s always a version that contains a fraction of the filler ingredients you have over there, usually significantly reduced sugar (or no sugar at all, because apparently your country just loves adding sugar to things where it doesn’t belong) and is always superior for it.
Hell, even junk food like McDonald’s and Burger King is forced to be reasonable with their ingredients or they will literally be banned from doing business in the EU. Oh no! tHe wHOle WorLD BeLIEVes 'mURica is Shit! Cry me a fucking river.
I dunno, I like tomatoes.
I disagree. I really like biscuits and gravy, Taco Bell chalupas, banana bread, and fried okra, just to list a few.
I can say with 100% certainty that those exist here in Europe made with less junk ingredients.
No, not at all. That I’d have no issue with. Now, Hellman’s makes a number of different variants IIRC, and I can’t tell you which particular one this was as I haven’t bought it since, but: I mean ‘pumped’ as in ‘foamy’ or perhaps a better term would be ‘areated’. Filled with visible bubbles of some gas - I don’t actually know whether it was nitrogen or something else, but nitrogen would make sense due to the same reasons you pointed out. I suspect it was done as a shrinkflation strategy to sell the same apparent volume of product, whilst saving on material production inputs. It certainly did nothing beneficial for the texture. I don’t really want my “mayonnaise” to feel like poorly whipped cream.
I’ve seen the same thing done for some cream cheeses, and likely for the same reason. I don’t buy those more than once either.
Those whipped cream cheeses are easy as fuck to spread on a bagel with the shitty plastic knives they give you. Same stuff, just made spreadable. You can just tear off a chunk and dip it if you want. No change to the taste and the difference in texture is negligible because the bagel is 99% of that.
This is one of the rare processed food “innovations” that’s actually good. Regular cream cheese is only for cooking now.
Yeah, I’ve seen that kind of whipped cream cheese as well. They’re always trying some new gimmick. Which I guess on one hand is nice because innovation, but mostly I just think they want people to buy it because it’s shiny and new.
same way those American individually wrapped slices of milk-plastic is ‘cheese’.
I hate that I feel the need to chime in every time I see this, but no. Kraft Singles are not only garbage food, they’re literally not allowed to call it cheese.
There are some great American cheeses, especially for sandwiches. I really like Cooper Sharp.
“Pasteurized prepared cheese product”
What mayo brand do you prefer?
Hellmann’s:
Rapeseed oil (78%), free range pasteurised EGG and EGG yolk (8,9%), water, spirit vinegar, sugar, salt, lemon juice concentrate, flavouring, antioxidant (calcium disodium EDTA), paprika extract.
Zaanse:
Rape seed oil (80%), natural vinegar, EGG (6%), water, sugar, salt, MUSTERD (water, MUSTERD seeds, vinegar, salt, sugar), preservative (potassium sorbate), flavours (SOY protein and CELERY), dye (beta carotene), antioxidant (E385).
Sounds like I’d prefer Zaanse’s flavor profile better since they’ve got celery and mustard in there. but I don’t see how Hellmann’s is somehow not mayonnaise when comparing the ingredients.
Mayonnaise must have mustard in it.
There are various kinds of “traditional” mayonnaises you can buy in France, and each and every single one of them is made with egg, oil, vinegar, and mustard, because those are the four ingredients required inside of mayonnaise for it to be mayonnaise.
Hellmann’s doesn’t have mustard, so it’s not mayonnaise.
Mustard is just an emulsifier (though I prefer mayo have a bit for the flavor).
Also you’re so wrong: Mayonnaise - Etymology, Origin Meaning https://www.etymonline.com/word/mayonnaise
Citation needed
Zaanse is the best Dutch mayo because it doesn’t have that much sugar in it, Calvé for instance has more than double the amount of grams per 100ml.
I see Hellmann’s is about the same sugar wise as Zaanse.
As a Belgian I grew up with less sweet mayo, like max half a gram of sugar per 100 grams of mayo. So often mayo from other countries taste too sweet.
Sugar? In a mayonnaise? Really?
- Eggs
- Oil
- Salt
That’s it!
Egg contains sugar, very little hence saying added sugar is noticeable in taste.
Sugar in a recipe means adding sugar that is not in any of the other ingredients
Depending on the vinegar, a touch of sugar is acceptable.
Did I mention vinegar?
obscure brand you’ve probably never heard of
I usually make my own. Graasten’s is pretty decent.
Heinz’s “seriously good”
I still fw egg salad though.
I have a Costco pack of hard boiled eggs and a tub of mayo in my fridge just so I can make egg salad on demand.
If you make it pretty often at all, a Dash hard boiled egg cooker is a great investment. But it’s only worth it if you’re hard boiling eggs a lot.
