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Mayonnaise is on that list pretty often.
Mayonnaise is an emulsion, and thus a derivative of Hollandaise. Anything that ends with -aise is going to be in that same boat.Mayonnaise is on that list pretty often.
I have been doing brewed coffee multiple days of the week for the last six months (since I got back after the event). I used to do VIA packets because of work or my lack of brain activity in the morning. So because I need to limit caffeine intake, I am making a 16ish oz point, for two or three cups. However, yes. It is so much better.
I saw a video that you might find useful. I like watching James Hoffmann's coffee videos because they are both informative and I just like listening to his soothing voice. (Plus he is a man with an opinion, but willing to listen to others to make sure he is right.)
The Best USA Grocery Store Coffee (which covers most Canadian brands)
The taste off is interesting, but the end which has his final recommendations is the part you might want. I am also local to Philz - initially a bay area chain, so I know where his recommendations come from. You can order the winner as whole bean. However, I tend to drink Veranda or Dunkins at home.
I am insanely jealous. You enjoy pigging out.This post is about me pigging out in San Antonio. After over a year of eating right and exercise I’m going overboard here with grease, sugar and alcohol.
Just for a couple more days.
View attachment 52661
Mi Tierra near Market Square. Kickass place.
View attachment 52662Quesadilla al pastor from a food stall next to Mi Tierra. So good.
View attachment 52663
Shiner Bock. Loved it.
View attachment 52664Jerk chicken sliders from a Caribbean food stall at the Pearl Brewery complex. So so good.
View attachment 52665Shiner was good but this… this is amazing.
View attachment 52666
Cherry cobbler from a pharm rep stall at the conference. Sugary as all hell but great.
View attachment 52667
Tacos de birria from a food truck parked at the back of El Camino. Hands down the best tacos I’ve ever had in my life. A local brew (Highwheel Betty Kölsch) to quell the hot sauce. (The tiny one, not the dip.)
Part deux coming in a few days.
As I understand it, virtually all pharma reps are hot. Is that accurate?from a pharm rep
Sadly no. And those that are can charm you seven ways till Sunday but it’s all about the pitch. Not wasting my time there.As I understand it, virtually all pharma reps are hot. Is that accurate?
sadly, one more illusion destroyed. however will i survive.Sadly no. And those that are can charm you seven ways till Sunday but it’s all about the pitch. Not wasting my time there.
As I understand it, virtually all pharma reps are hot. Is that accurate?
Note: Bolognese is not "Bolognaise". (And it isn't made with red wine, garlic, and lots of tomatoes.)Mayonnaise is an emulsion, and thus a derivative of Hollandaise. Anything that ends with -aise is going to be in that same boat.
Lest I forget — got a little shopping done too. There’s nothing in Brazil that even remotely compares to a Total Wine.
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It’s also not FrenchNote: Bolognese is not "Bolognaise". (And it isn't made with red wine, garlic, and lots of tomatoes.)
Oh yeah, I forgot about this. This is not my understanding of how it works. Either culinarily or linguistically. Hollandaise and mayonnaise are prepared very differently, so I don’t think you can really make this argument.Mayonnaise is an emulsion, and thus a derivative of Hollandaise. Anything that ends with -aise is going to be in that same boat.
Lets start with the basics. Do you know what an emulsion is and how they are made?Oh yeah, I forgot about this. This is not my understanding of how it works. Either culinarily or linguistically. Hollandaise and mayonnaise are prepared very differently, so I don’t think you can really make this argument.
If that argument IS made, I’m definitely gonna need a citation, cuz even French sources I’ve seen have sometimes listed mayonnaise as a mother sauce on its own.
Also, aioli is an emulsion, but it too is distinct from mayonnaise and hollandaise, and doesn’t end in -aise.
I do, yes. Garlic and eggs both have emulsifying properties in differing degrees.Lets start with the basics. Do you know what an emulsion is and how they are made?
And both Hollandaise and Mayonnaise are emulsions, as is Aioli. The commonality is the process of emulsion, which should suggest that they perhaps aren't prepared 'very' differently at least in that sense.I do, yes. Garlic and eggs both have emulsifying properties in differing degrees.
Whether it’s a mother sauce or not isn’t really what I was objecting to. Knowing France there’s probably some kind of organization that makes that decision, regardless of the origin of the concept.And both Hollandaise and Mayonnaise are emulsions, as is Aioli. The commonality is the process of emulsion, which should suggest that they perhaps aren't prepared 'very' differently at least in that sense.
The five mother sauces were identified by August Escoffier in his Le Guide Culinare, and Mayonnaise isn't one of them. I've seen people identify Mayo as a mother sauce, but they would be wrong. Not that it isn't important, or not the 'mother' of many (many!) petite sauces, but it isn't one of the Five.
The base of each sauce is produced with almost identical set of ingredients and process. Egg yolk, lemon juice, and salt which are then emulsified in one case using butter and in the other by using oil. I don't see how you can think that they aren't related. They even taste similar.Whether it’s a mother sauce or not isn’t really what I was objecting to. Knowing France there’s probably some kind of organization that makes that decision, regardless of the origin of the concept.
What I was talking about was the idea that mayonnaise is a derivative of hollandaise. That doesn’t track at all. Just because it’s an emulsion and named similarly doesn’t mean they’re in any capacity related.
They’re similar superficially, but the techniques are completely different. Hollandaise is made with a solid fat, slowly emulsified, and must be done over heat. Mayonnaise uses liquid fat, rapidly emulsified and I’m pretty sure can’t be done over heat.The base of each sauce is produced with almost identical set of ingredients and process. Egg yolk, lemon juice, and salt which are then emulsified in one case using butter and in the other by using oil. I don't see how you can think that they aren't related. They even taste similar.
I think your putting way too much weight on the idea that one is derivative of the other (which is probably my fault) - that is true in terms of the classification of the mother sauces in terms of precedence, but not necessarily literally true.
No, they aren't. The presence or absence of heat doesn't change the skill set. The actual process of emulsifying those two sauces is almost identical and has everything do with the speed with which the fat is added. You'll bust up a mayo batch just fine by adding the oil too quickly. Here's a quote from a mayo recipe:They’re similar superficially, but the techniques are completely different. Hollandaise is made with a solid fat, slowly emulsified, and must be done over heat. Mayonnaise uses liquid fat, rapidly emulsified and I’m pretty sure can’t be done over heat.
They've got similarities, but they're still very different sauces. Honestly, I'd go so far as to say that Bechamel and Veloute have more in common with one another than Mayonnaise and Hollandaise, because they're made in exactly the same manner with the only significant change being the liquid base, milk vs stock. But those are considered entirely separate mother sauces. Espagnole is significantly similar too, just with a load more ingredients and a longer-cooked roux.No, they aren't. The presence or absence of heat doesn't change the skill set. The actual process of emulsifying those two sauces is almost identical and has everything do with the speed with which the fat is added. You'll bust up a mayo batch just fine by adding the oil too quickly. Here's a quote from a mayo recipe:
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You'll notice that it's exactly the same as the same portion of a Hollandaise recipe. There's a reason for that.
Yeah the Dunkin Donuts store coffee isn’t the same. Pisses me off.Thanks. I have been watching that guy's channel as well. He is kind of crazy too (in a good way). I saw him drinking like 50 year old or 80 year old coffee in some videos (can't remember what it was exactly but I really want to know how he feels after doing that). I will check that video out. I have to vet the brands for dietary reasons so there is a narrow sliver that I can actually choose from at the store, but always looking for more options.
I am from New England so Dunkins is a coffee I am very comfortable with (though I have to say I've never managed to make the packaged version taste the same as it does at the store: I feel like they brew it differently there or something). Right now I am drinking New England Coffee because its a local brand. But I've also been eyeing a few other options on the shelves. I drink my coffee plain with no cream or sugar, so if the flavor isn't working for me, it really isn't working because I can't mask it with anything.
Many years ago I did whole bean. This time around I am just going with ground so I can save time. I love the smell of ground whole beans (I used to grind hazelnut coffee just for the aroma).
Edit: Watching the video and I definitely share his dislike of chicory coffee
I think if everyone was forced to make their own food from scratch, there’d be fat chefs and the rest of the world 2% body fat.
Yeah the Dunkin Donuts store coffee isn’t the same. Pisses me off.
I stopped drinking coffee every morning this year. I drink about one cup a month. Switched to green tea. Decided there wasn’t enough good coffee around. Most of it is just trash. Probably my tastebuds.
Well, I'll be honest. As a professional chef I'm coming at this from a skills and ingredients standpoint, at which point the sauces in question are exactly as I described. You seem to be rating things differently, somehow, so you know, ok.
The caffeine withdrawal is bad enough, but when it kicks off a migraine, Holy Shit.I've been drinking coffee for so long I don't think I could ever stop. I started drinking at church at a pretty young age, and was drinking a cup every morning by Junior High. I had to take an intentional break when I switched back to brewed coffee from K cups and these protein shakes with coffee in them, it just took a bit to set up the coffee maker, so I went slightly over 24 hours without coffee and the headaches were excruciating. They also didn't go away immediate when I started drinking coffee again.
The caffeine withdrawal is bad enough, but when it kicks off a migraine, Holy Shit.
I love Modelo Negra.This post is about me pigging out in San Antonio. After over a year of eating right and exercise I’m going overboard here with grease, sugar and alcohol.
Just for a couple more days.
View attachment 52661
Mi Tierra near Market Square. Kickass place.
View attachment 52662Quesadilla al pastor from a food stall next to Mi Tierra. So good.
View attachment 52663
Shiner Bock. Loved it.
View attachment 52664Jerk chicken sliders from a Caribbean food stall at the Pearl Brewery complex. So so good.
View attachment 52665Shiner was good but this… this is amazing.
View attachment 52666
Cherry cobbler from a pharm rep stall at the conference. Sugary as all hell but great.
View attachment 52667
Tacos de birria from a food truck parked at the back of El Camino. Hands down the best tacos I’ve ever had in my life. A local brew (Highwheel Betty Kölsch) to quell the hot sauce. (The tiny one, not the dip.)
Part deux coming in a few days.
I'm not a professional, but I'm coming at it from a use standpoint. Mayonnaise and hollandaise aren't used in the same manner. One is hot and a liquid, the other is cold and I suppose you'd say an amorphous solid.Well, I'll be honest. As a professional chef I'm coming at this from a skills and ingredients standpoint, at which point the sauces in question are exactly as I described. You seem to be rating things differently, somehow, so you know, ok.