Chilli sauce + mayonnaise = best thing evahhhh. You get it in all the grotty chicken shops in Britain. I even remember the first time I had it. I asked for chilli sauce and the guy said "Have you tried chilli and mayo?" As soon as I tasted it I thought put your babies in me, you hair-netted hairy bastard but knew that if the kids also truncated the word mayonnaise to mayo then I'd have to drown them in a bucket.
As a general rule, I'm against it. Ethically. I mean, it's just gross looking. And if you squeeze it in your hands, it sounds like somebody taking a wet shit. That doesn't really stop me from eating it when it's on my food. But I draw the line at buying a jar from the store. I'd rather not completely lose my dignity at the checkout line.
Fuck that shit! Also if anybody here has worked in a restaurant, seen the giant tub of mayonnaise, and didn't want to throw up at just the sight of that thing, then your not human.
YUP YUP YUP YUP
I can say that this is 100% true. It's like liposuctioned fat out of some obese dude. It just sits there all jiggly and chunky.
I grew up with Miracle Whip, can't eat anything else on macaroni salad. Hellmann's tastes like pure nasty to me. Pro tip: mayo takes on the flavour of any spice or sauce you mix it with so I mix in a little bit of cumin and paprika in my mayo before mixing it into the mac salad, it makes for a delicious experience.
But with anything other than mac/chicken/tuna salad I tend to prefer no mayo, though I wont refuse to eat a sandwich with it on it.
Well I guess it kinda depends on what you're doing with it. For instance, a great big cheeseburger with mayo and ketchup on it? You got yourself a tasty bite to eat there my friend. And of course, your macaroni salads and such kind of need them. But if we're talking cold cuts and such, I'd rather go for a dressing or mustard instead. I guess it's just all to preference and semantics really.
If you are making a burger, mayo is required, even if you don't like it.
What you do is smear a thin layer of mayo on the top and bottom bun. This creates a barrier that prevents burger juice from soaking the bun. I guarantee that you won't be able to taste the mayo, and the benefits from having a dry bun outweigh your discomfort.
Well, you don't need it on the top bun (since the cheese/lettuce/tomato/what have you does the job there - and you don't put the top bun on until the moment when you take the first bite anyway)... but on the bottom bun (along with a grind of pepper) the burger juice that shows up during the 3 minute rest period (all meat needs to rest after cooking - don't argue with me here) makes a sauce that is heavenly and changes the mayo into secret sauce that is to die for...
I'm usually making sliders which is why I do both the top and bottom bun. Grilled onions can be pretty greasy. But I hadn't thought of doing a grind of pepper on the mayo, that's a brilliant idea.