Growing up in Mississippi, I ate a lot of pimento cheese, mainly on crackers or in sandwiches with white bread. If these were the only two ways I ever consumed this wondrous spread, I would be happy, but pimento cheese can be so much more. Below you will find a multitude of tasty uses for “the caviar of the South.”
Try using Crystal [hot sauce] instead of Louisiana. It has less salt (so you can put more) and more/deeper cayenne flavour— note that I say flavour, not heat, because the label claims this uses “aged” peppers.
Whatever your stance on cake mixes, you can agree on one thing: they can always stand a little improvement. Thankfully, mixes are incredibly easy to soup up; substitute an ingredient here or add an ingredient there, and you’ll have all the flavor of a homemade cake, with all the ease of a boxed mix. Here are eight awesome ways to make your boxed cake mix taste homemade.
Whether you’re hosting or going to a Super Bowl party, you’re going to need food. Instead of mailing it in with a bag of tortilla chips, impress your friends by making one of these three no-cook meat dishes. We followed the recipes and tried our results, then sent the bologna cake back to hell, where it belonged.
People have strange traditions when it comes to Thanksgiving. As someone who does not celebrate—and it’s Boston Market all the way when I do—I’ve always found the cranberry sauce out of a can thing kind of weird. But not as weird as Jello with mayonnaise, which is, apparently a real thing.
Not around your waist, but on your plate: A new report from the Credit Suisse Research Institute found that more and more of us are choosing whole-fat foods over skim, lite, fat-free or other modern monikers of leanness. And while many health organizations like the American Heart Association still want us to cut down on fat—particularly saturated fat—this full-fat trend may be a healthy rebellion against those decades-old credos, according to recent studies.
The article fails to mention why fat is good in our diet: fat soluble vitamin uptake is greatly improved when consumed with fat. So I don’t know why they listed protein as something that is improved by eating fat…
Be mindful of how much vitamin K there is in the suggested foods:
It was a pretty simple potato salad: large cubes of potatoes, skin on, tossed with mayonnaise, mustard, salt, pepper, red wine vinegar, and the last of the season’s chopped ramps. Mayonnaise is mostly oil, and the rest of it amounts to seasoning, so we figured toss it in the oven and see what happens.
I didn’t find much information on this, but what I did was more unsettling than Ketchup. Store bought (Kraft) Mayonnaise contains:
24.8 mcg of vitamin K per 1 tablespoon (16 grams). That’s 31% of the Daily Value (DV)
43.4 mcg of vitamin K per ounce (28 grams) – 54% DV
155 mcg of vitamin K per 100 grams – 194% DV
Exercise extreme caution if eating store bought mayonnaise, with respect to your INR testing. This is fine if you already eat roughly the same amount, consistently. Otherwise, eat after an INR test – providing you have roughly a month before the next test to allow your level to recover.
There are however recipes to make your own mayonnaise. Ingredients vary, but here’s a rough breakdown:
That says a lot about making your own vs off-the-shelf.
I haven’t had mayo since I started substituting homemade guacamole instead. While there is vitamin K in avocado and olive oil, we need some vitamin K in our diet. Admittedly, it’s costly – the guacamole lasts me a week, and costs about the same as a container of store bought mayonnaise. But the health benefits are very real.
Salad can be a great healthy meal, but if you don’t want the calories and fat that come with a heavy dressing, try using bread as a thickening agent. You’ll get a rich, creamy texture without using eggs or mayo to get it. This is especially useful if you’re out of eggs, have an egg allergy, or are a vegan.
You don’t have to change your dressing recipe to make this work—just use bread where you would a thickener like mayo or egg yolk. As you blend the bread with the rest of the ingredients, the dressing will thicken. You can use this as an opportunity to get rid of bread that is getting stale. Lots of breads do not have egg in them: challah, sourdough, foccacia… Some, like sourdough, will contribute to flavour.
Another alternative would be: ground flax or chia seeds (1TBSP to 3TBSP water per egg needed, mix until thick) than bread. Easier, lighter, good for people avoiding carbs and gluten. Egg substitutes have been covered in the past.
…I have important news: two days ago was V-M Day in World War Mayo. Yes, our long national nightmare is over: Hellmann’s parent company Unilever has dropped their pedantic, hypocritical lawsuit against Just Mayo manufacturer Hampton Creek.