![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
hold the mayo...
(scratches head) who puts mayo on a cheese steak sandwich? When I've eaten them in Philly, it was an argument over the bread or the kind of cheese, but never a problem with mayo or mustard being added. I went to the roach-coach (portable kitchen truck, visits buildings on a schedule) for lunch today, ordered a cheese steak, then took it back when it had mayonnaise present.
A couple of years ago, it would have felt as though I were being too demanding to take it back and insist on a properly prepared sandwich. That's progress... not that I understand why anyone uses mayo anyway, I don't see any redeeming virtue to the stuff other than as a lubricant...
A couple of years ago, it would have felt as though I were being too demanding to take it back and insist on a properly prepared sandwich. That's progress... not that I understand why anyone uses mayo anyway, I don't see any redeeming virtue to the stuff other than as a lubricant...
no subject
It *is* a lubricant. Therefore silly on something with cheese and steak on it. But if I'm eating something like lettuce, tomato, cucumber, sprouts and peppers, it requires a bit of lube. Voila. Mayo.
no subject
With that much roughage in one sandwich, one might need even more lube to get it down... say, vaseline... (grin).
no subject
And most mayo, unless homemade does NOT have raw eggs in it. It often doesn't even have eggs at all (esp. if it's "Miracle Whip" or the equivalent). Even if homemade, it's a better idea to temper the egg (heat it gradually, but not *cook* it), so as to kill any potential microorganisms.
Personally, I prefer avocado, tomato, cream cheese, butter, or sour cream for my sandwich lubricants.
Lack of mayo was one thing I really liked about Britain and Europe.
no subject
no subject
no subject
no subject