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Old 05-28-2013, 06:49 AM   #41
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I ate one of those pickled turkey gizzards once. It wasn't bad. It had the texture of liver. Would I eat one again? No.

And I was talking about regular hard boiled eggs, not pickled.
Before small sized snack foods got so popular, bars around here, even those who ran full service kitchens, would have hard boiled eggs, swiss cheese and pepperoni sitting in jars on the counter that people would buy as a snack. I even remember eating Easter eggs as a kid that simply sat in a basket until they were gone.
Of course, this was back in the day when we carried bologna and mayonnaise sandwiches to school in a tin lunch box and they sat at room temp for hours before eaten... or lukewarm soup.

I'm guessing the lack of preservatives would make one want to use up homemade mayo more quickly than store bought. Or at least not practice what we did forty years ago.
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Old 05-28-2013, 08:09 AM   #42
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Originally Posted by pacanis View Post
I ate one of those pickled turkey gizzards once. It wasn't bad. It had the texture of liver. Would I eat one again? No.

And I was talking about regular hard boiled eggs, not pickled.
Before small sized snack foods got so popular, bars around here, even those who ran full service kitchens, would have hard boiled eggs, swiss cheese and pepperoni sitting in jars on the counter that people would buy as a snack. I even remember eating Easter eggs as a kid that simply sat in a basket until they were gone.
Of course, this was back in the day when we carried bologna and mayonnaise sandwiches to school in a tin lunch box and they sat at room temp for hours before eaten... or lukewarm soup.

I'm guessing the lack of preservatives would make one want to use up homemade mayo more quickly than store bought. Or at least not practice what we did forty years ago.
I think we have definitely become more conservative or squeamish over the years.

I don't remember ever seeing a jar of turkey gizzards on the bar but, we did used to have pigs knuckles and lamb's tongues in jars. My Father liked the lamb's tongues but they reminded me too much of people tongues all pressed up against the sides of the jar!
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Old 05-28-2013, 08:53 AM   #43
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Originally Posted by Aunt Bea View Post
I think we have definitely become more conservative or squeamish over the years.

I don't remember ever seeing a jar of turkey gizzards on the bar but, we did used to have pigs knuckles and lamb's tongues in jars. My Father liked the lamb's tongues but they reminded me too much of people tongues all pressed up against the sides of the jar!
My favorite was always the pickled eggs. I could eat the whole jar. Hmmm.... Pickled beets and eggs. Protein and a veggie. A perfect meal.
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Old 05-28-2013, 12:11 PM   #44
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LOL and Thanks Lucca ! Sono contento !
You're welcome! And keep them coming
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Old 05-28-2013, 12:17 PM   #45
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Originally Posted by Aunt Bea View Post

...

My Father liked the lamb's tongues but they reminded me too much of people tongues all pressed up against the sides of the jar!
Mamma mia!!!

Never saw them tongues, but we had hard boiled eggs at bars till ten/fifteen years ago, now you can see them anymore. Except maybe in some secluded mountain village...
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mayonnaise, recipe

Mayonnaise Hello Cookers ! Here's a recipe of the Classic Mayonnaise Sauce. I tried to make it simple, so that it is easy to reproduce. As always , your feedback is really appreciated ;) Ingredients ---------------- - Oil, ground oil or canola oil (just a simple one) - 1 egg - salt - Vinegar ( I use red wine vinegar because I like it because it would make more sense to use white wine vinegar ! lol ! ) - Mustard Kitchenware ------------------ - Food processor - A whisk - Tea spoon - Small bowl Instructions ----------------- - Separate the egg yolk from the egg white - Put the yolk in the food processor - Add one teaspoon of mustard - Add a pinch of salt - Add a drop of oil - Start whisking - Very Slowly add the rest of oil - Add a drop of vinegar - too firm ? add more vinegar - too runny ? add more oil - pinch of salt at the end could be nice - texture : it should not fall off a spoon Et voila ! Simple yet uber cool recipe to make this very classic sauce. It goes really well with many things ... You'll just have to try it. Shrimp and seafood are my favorites with it. Hope you like it ! 3 stars 1 reviews
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