Mate, I hope you understand that you are getting downvoted the next time you say that about mayo. This one is just a warning tho, so I’ll let it pass without downvote but watch your words or I will use my power to give you a most irrelevant and useless downvote next time!
Why do you hate that you like it? I might disagree with you, but you can hate or like anything you want. So long as you’re not hurting anyone else, there should be no shame.
My dislike of it is because it’s usually over applied and, honestly, even when it isn’t, it’s way too creamy. I’ve never had a meal that I felt was in any way improved by its presence. Others clearly feel differently and that’s okay.
edit: I do like pasta salad, which I understand to be (in its most basic form) pasta plus mustard and mayo, so I can’t in good faith stand by my previous statement as 100% true. However, the original post was about sandwiches, so I feel no need to retract it.
Honestly? No idea. I think it’s something about it mostly being fat? My brain doesn’t always make sense. Sometimes it’s at odds with itself and doesn’t even know why.
But also, the overapplication is a factor too.
I do like pasta salad, which I understand to be (in its most basic form) pasta plus mustard and mayo
…what
I mean, come to think, I do recall pasta salad like that. Never made it myself.
My pasta salad is usually pasta, mozzarella cheese (cubed), tomato (preferrably cherry tomatoes), basil and oregano (fresh, if possible), garlic, salt, pepper, a little olive oil (idk if you can get a good one where you are) and a shot of balsamic vinegar to round it off. And pasta, obviously.
Honestly though, it’s a damn good salad even without the pasta. You can also add some arugula, other herbs (those two are just my favourites that I also have fresh grown at home), just experiment a little, but that’s my go-to, “don’t think about it”, ol’ reliable homemade pasta / tomato / mozzarella salad recipe.
And you’ve definitely overestimated my food making skills. I buy grocery store pasta salad and I’m pretty sure it’s just mustard, mayo, pasta and veggies if you’re lucky. I’ve never made it from scratch as you described. I think I once tried to make Suddenly Salad pasta salad … I don’t remember how, but it went awry.
@PugJesus@piefed.social apologies in advance if this violates rule 5.
As long as one of the major references is to something 20+ years old, it’s all good!
So I’m okay to spam random stories from my life here?
Sure, but don’t get mad if we downvote it.
I never get mad about downvotes. I prefer to receive upvotes, but criticism teaches me how to get there (or when to keep my peace).
Except when I said I don’t like mayo. I stand by that.
Heh, I was just teasing. I tend to upvote everything. Unless someone is rude or spreading misinformation.
I try to do neither, but it’s good to know that if you do downvote me, it will be a learning opportunity.
edit: and given that you look to have upvoted my previous comment, that even applies to mayo!
Mate, I hope you understand that you are getting downvoted the next time you say that about mayo. This one is just a warning tho, so I’ll let it pass without downvote but watch your words or I will use my power to give you a most irrelevant and useless downvote next time!
(/j)
I’m definitely not trusting a velociraptor on culinary preferences … Oh wait, I misread your username. Carry on.
I’ll stand by you. I like mayo, but I kinda hate that I like it and I think not liking it is a very defensible and reasonable position.
Why do you hate that you like it? I might disagree with you, but you can hate or like anything you want. So long as you’re not hurting anyone else, there should be no shame.
My dislike of it is because it’s usually over applied and, honestly, even when it isn’t, it’s way too creamy. I’ve never had a meal that I felt was in any way improved by its presence. Others clearly feel differently and that’s okay.
edit: I do like pasta salad, which I understand to be (in its most basic form) pasta plus mustard and mayo, so I can’t in good faith stand by my previous statement as 100% true. However, the original post was about sandwiches, so I feel no need to retract it.
Honestly? No idea. I think it’s something about it mostly being fat? My brain doesn’t always make sense. Sometimes it’s at odds with itself and doesn’t even know why. But also, the overapplication is a factor too.
…what
I mean, come to think, I do recall pasta salad like that. Never made it myself.
My pasta salad is usually pasta, mozzarella cheese (cubed), tomato (preferrably cherry tomatoes), basil and oregano (fresh, if possible), garlic, salt, pepper, a little olive oil (idk if you can get a good one where you are) and a shot of balsamic vinegar to round it off. And pasta, obviously.
Honestly though, it’s a damn good salad even without the pasta. You can also add some arugula, other herbs (those two are just my favourites that I also have fresh grown at home), just experiment a little, but that’s my go-to, “don’t think about it”, ol’ reliable homemade pasta / tomato / mozzarella salad recipe.
And it works entirely without mayo.
Your answer to the first makes sense to me!
And you’ve definitely overestimated my food making skills. I buy grocery store pasta salad and I’m pretty sure it’s just mustard, mayo, pasta and veggies if you’re lucky. I’ve never made it from scratch as you described. I think I once tried to make Suddenly Salad pasta salad … I don’t remember how, but it went awry.