The Perfect Tuna Salad
Dec 20, 2021 | 6:13 pm
#61
Join Date: Jan 2015
Posts: 3,734
Let me make sure I'm understanding this correctly. You spread mayo as if you would butter on bread with the cheese in between then grill it on a frying pan? Do you mayo both sides? Just the cheese side? Or, only the outside? Not that I venture in the kitchen much but not sure how Mrs. V would react to my trying something like this.
Dec 20, 2021 | 6:20 pm
#62
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 34,904
You people need to branch out more. Mayo works on most proteins that you grill...including a steak. I often coat chicken or fish with mayo or a mix of mayo & Dijon mustard. It is a fat. It doesn't make the steak taste like mayo at all. There are some chocolate cake recipes that call for mayo. Look on the Google. This is not new.
Dec 20, 2021 | 6:23 pm
#63
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 52,783
You people need to branch out more. Mayo works on most proteins that you grill...including a steak. I often coat chicken or fish with mayo or a mix of mayo & Dijon mustard. It is a fat. It doesn't make the steak taste like mayo at all. There are some chocolate cake recipes that call for mayo. Look on the Google. This is not new.
Dec 20, 2021 | 6:28 pm
#64
Moderator: Delta SkyMiles, Luxury Hotels, TravelBuzz! and Italy
Join Date: Oct 2001
Location: Los Angeles
Posts: 27,013
You people need to branch out more. Mayo works on most proteins that you grill...including a steak. I often coat chicken or fish with mayo or a mix of mayo & Dijon mustard. It is a fat. It doesn't make the steak taste like mayo at all. There are some chocolate cake recipes that call for mayo. Look on the Google. This is not new.
Here is quote from NYT "Duke’s mayonnaise, which is free of sweeteners and tangier than most factory versions, is my favorite, but it is available only in stores in the Southern states. (It can also be ordered online.) I like to add crme frache or sour cream for chicken salad, which fluffs the texture of the dressing; mayonnaise alone can be greasy.
Last edited by obscure2k; Dec 20, 2021 at 6:37 pm Reason: Adding quote from NYTimess
Dec 20, 2021 | 6:30 pm
#65
Join Date: Aug 2012
Posts: 7,359
You people need to branch out more. Mayo works on most proteins that you grill...including a steak. I often coat chicken or fish with mayo or a mix of mayo & Dijon mustard. It is a fat. It doesn't make the steak taste like mayo at all. There are some chocolate cake recipes that call for mayo. Look on the Google. This is not new.
For me, this realization is a game changer!
Dec 20, 2021 | 6:48 pm
#66
Join Date: May 2005
Location: Mid-Atlantic
Posts: 5,019
Bring the mayo to room temperature, let it sit on potato/tuna/whatever salad in the warm sunshine for 4 hours - odds are good you'll be barfing before dawn.
Dec 20, 2021 | 7:14 pm
#69
Join Date: Jan 2007
Programs: UA 1MM, Avis Chairman, Four Seasons Elite
Posts: 538
I would mayo (that sounds so wrong mixing Chinese and English) a single side... mayo side down, slice of cheese and then the other slice of bread with mayo on the top (facing outward). That would crisp up the bread nicely and melt the cheese. The cheese would meld the two pieces of bread together. Now you might get creative by putting something else with the cheese....maybe some ham or salami?
Dec 20, 2021 | 7:21 pm
#71
Join Date: Aug 2012
Posts: 7,359
Dec 20, 2021 | 7:22 pm
#72
FlyerTalk Evangelist
Join Date: Jun 2010
Location: TOA
Programs: HH LTDiamond, Marriott LTPP/Platinum Premier, Hyatt Lame-ist, UA MM LT1P
Posts: 21,121
Dec 20, 2021 | 8:19 pm
#74
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 34,904
The time between when my kid mayo's the bread, grills the cheese sandwich and consumes it is never more than 15 minutes. - zero food poisoning risk.
Bring the mayo to room temperature, let it sit on potato/tuna/whatever salad in the warm sunshine for 4 hours - odds are good you'll be barfing before dawn.
Bring the mayo to room temperature, let it sit on potato/tuna/whatever salad in the warm sunshine for 4 hours - odds are good you'll be barfing before dawn.
Dec 20, 2021 | 8:21 pm
#75
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 34,904
Indeed, I learned about spreading a thin layer of mayo on fish (on the skin). Works well and skin is easy to remove. I like the idea of combining it with Dijon mustard. I think I first learned this lesson in NYT Food section. BTW, I also learned about Dukes Mayo in NYTimes. (It was a recipe for chicken salad).
Here is quote from NYT "Dukes mayonnaise, which is free of sweeteners and tangier than most factory versions, is my favorite, but it is available only in stores in the Southern states. (It can also be ordered online.) I like to add crme frache or sour cream for chicken salad, which fluffs the texture of the dressing; mayonnaise alone can be greasy.
Here is quote from NYT "Dukes mayonnaise, which is free of sweeteners and tangier than most factory versions, is my favorite, but it is available only in stores in the Southern states. (It can also be ordered online.) I like to add crme frache or sour cream for chicken salad, which fluffs the texture of the dressing; mayonnaise alone can be greasy.