➡➡ Kiki Speak

[ShrekDawg]

All of us have different tastes. Some of them are acquired and some are inherited. There is no right or wrong in a person's preferred tastes except in your case.

Taking and destroying perfectly good spinach by cooking it into a slimy mess is just about as disgusting as it gets.

It’s delicious!! Actually... not really. Even I hate how slimy it is and gag it down tbh

I think I use too much olive oil or butter in my cooking I think I need to drastically reduce the amount OR resort to steaming lol

 

[ShrekDawg]

She said a fortnight. That is two weeks, not a month.

I really don’t know why I thought it was a month isn’t it a month in like Shakespeare!? What’s a month!?

 

[ShrekDawg]

I gagged.

I think it sounds delicious except it needs to be cooked a heckuva lot more

 

[ShrekDawg]

I'm actually very fond of mayonnaise, but I won't buy it. Here's my "recipe". Get a widemouth canning jar (Mason, Ball, etc.) and an immersible (stick, wand, etc.) blender.

• Pour in one cup of your chosen oil or oils. If you want to use a solid oil like coconut, melt it gently--but don't use it hot. Don't use more than 1/3 solid oil, or your refrigerated mayo will be too thick.
• Add 1-2 fresh, cold* eggs or egg yolks or a mix of the two. (*warm eggs will not emulsify)
• Add some mustard--prepaired or dry, 2-3 tsp. or more (needed for optimal emulsification.)
• Add a tsp or more of lemon juice or other acid--vinegar, lime juice, etc. (Also needed.)
• Add herbs & other seasonings of choice & salt if desired. I like sriracha sauce. Pureèd ginger or garlic is also nice.

If you accidentally add warm eggs from the counter, put the jar with the oil, eggs (& anything else you've added) into the fridge to chill thoroughly, then blend. Bonus: the mayo will be thicker than usual once refrigerated.

I pour in the oil first, then add the eggs and allow them to settle to the bottom. Then I add the remaining ingredients.

Put the stick blender all the way to the bottom and then start blending. As you blend, pull it up slowly. You'll see the emulsion forming as you do this. Don't be afraid to blend again if you miss pockets of oil or want to add more seasonings. It won't damage the emulsion.

Optional: Add a tsp. or so of active whey (the clear liquid that separates out from yogurt, etc--must be active culture) or of active kombucha or similar) to your ingredients. Allow the finished mayo to sit in a cool shady place for around eight hours before refrigerating. This cultures the mayonnaise so it will keep longer. I don't know how long it will keep. It lasts fine for me until I use it all up (sometimes 2-3 weeks), and I've never had it go bad or make me sick.

If you like, you can double this recipe. Don't go above double though, or the jar will not hold it all with the blender in.

This is amazing!!! OMG!!! Thank you!!!

Might have to try this wit him as much mayo as I use well, actually, I haven’t been using a ton lately, at least not very often but still.

 

[ShrekDawg]

I always feel like a rabbit or something nomming on lettuce

 

[Tesumph]

I really don’t know why I thought it was a month isn’t it a month in like Shakespeare!? What’s a month!?

No haha. A fortnight is literally "fourteen nights."
"Ides" sort of refers to one month (more specifically the middle of every month), as in "the Ides of March."

 

[ShrekDawg]

No haha. A fortnight is literally "fourteen nights."
"Ides" sort of refers to one month (more specifically the middle of every month), as in "the Ides of March."

Ohhhh so interesting!!! So I guess I’ve been misunderstanding that one for a long time then!

 

[casportpony]

Check out @WVduckchick's fun new thread:
Misspelling

 

[Tre3hugger]

I'm getting enough quail eggs now that I think I can start pickling some more. I want to play with some other recipes. So far I've done Creole garlic spice with Crystal Louisiana Hot Sauce and Creole garlic spice with Tabasco. They're both good, but in different ways. I didn't think I'd like pickled eggs, but these changed my mind.

There's another recipe I want to try and I hope to have enough eggs to try it next week. I'll let you know how they turn out.

@Tre3hugger can now vouch for the Creole garlic spice with Crystal Louisiana Hot Sauce. I've had 4 people taste test so far, and all have had good things to say. The first person assumed that he wouldn't like them but tried one anyways for me. He took a jar home to polish off that night. View attachment 2256273

I recieved two jars yesterday...I have 3 eggs left that I am forcing myself not too eat rn. This sh*ts are the REAL DEAL @Nabiki !

 

[Tesumph]

Mr. Drama just endured his first ear cleaning.
He is not impressed.