Welcome to General Chat - GAW Community Area
This General Chat area started off as a place for people to talk about things that are off topic, however it has quickly evolved into a community and has become an integral part of the GAW experience for many of us.
Based on its evolving needs and plenty of user feedback, we are trying to bring some order and institute some rules. Please make sure you read these rules and participate in the spirit of this community.
Rules for General Chat
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Be respectful to each other. This is of utmost importance, and comments may be removed if deemed not respectful.
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Avoid long drawn out arguments. This should be a place to relax, not to waste your time needlessly.
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Personal anecdotes, puzzles, cute pics/clips - everything welcome
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Please do not spam at the top level. If you have a lot to post each day, try and post them all together in one top level comment
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Try keep things light. If you are bringing in deep stuff, try not to go overboard.
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Things that are clearly on-topic for this board should be posted as a separate post and not here (except if you are new and still getting the feel of this place)
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If you find people violating these rules, deport them rather than start a argument here.
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Feel free to give feedback as these rules are expected to keep evoloving
In short, imagine this thread to be a local community hall where we all gather and chat daily. Please be respectful to others in the same way
Do you make your own mayonnaise, penisse? I'd like a recipe for home-made mayonnaise because everything I see commcerically is made with soybean oil (ugh) or avocado oil, and as yummy as avocados are, the avocado mayo I tried was just retched. Blech. I'm pretty sure the famous brands used to make mayo with eggs, not oil.
Easy (with an electric whisk/hand mixer):
Once the bowl contents have reached room temperature, beat it until the yolk is assimilated.
Add 1/3 inch of grapeseed oil, beat until it’s assimilated. Repeat until you reached the expected quantity. The whips should be able to stand in the mayo if its firm enough so, in double, beat/whip more.
Once you think you have enough, add a spoon of nice red wine vinegar and beat again. Lemon juice can also be used: acidity will keep the mayo firm longer… and also adds an interestingly tasty touch.
Oh great, thank you!! I've looked for recipes and all I've found are those made with soybean oil. I look forward to making this. Thanks, penisse.