Cynthia D. Bertelsen's Gherkins & Tomatoes
A Writer's Musings on Nature and Culture, Since 2008
It’s not REAL mayonnaise. You know the one I mean. Mayonnaise – made with egg yolks, an acidic liquid, a dash of mustard, salt, and oil, usually olive – feels as smooth and soft as a silk pillow, sliding like thickened cream across the tongue. There’re no startled taste buds in the presence of too much…
Continue reading ➞ Real Mayonnaise, Real Food? Or Just Sanctimonious Snobbery?
[A photograph, and nothing more, for silent contemplation.] *I usually don't write anything for these "picture-only" posts, but I encourage readers to check out the "Shelf Life" Web site, because of the clever commentary on packaged foods and retro food-product ads. A column, "Shelf Life," appears monthly in the National Toronto Post as well.
