Quote:
Originally Posted by Halanna
I've never heard of this. I'm intrigued.
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Baconnaise or heart attack in a box. I've never had it, but I know of one guy who puts it on everything. Even makes his chicken salad out of it. I wouldn't go near it.
And no Healer, in the south we have put bacon in EVERYTHING. I have seen, and I shit you not, bacon *Ice Cream*. Bacon grease is kept above the stove to cook everything in and we take it a step further and fry up fat back. That's right, the part of the pig that is tossed aside because it's nothing but fat. We deep fry it and serve it with beans.
I was told that if you put some vinegar in your mayo as you are making it, helps it keep. This i have NO idea if it works, it was just something that was thrown out there when we were making mayo one day.
BTW, Duke's Mayo > Hellmann.
To make the best 1000 island dressing you use your own mayo and fresh ketchup. I've seen it done before and I swear that it was the best salad dressing I've ever had. I'll see if I can get in contact with the chef that made it and get the recipe.