chocolate and parmesan

yep, its good

-ramon

Surprisingly, from my childhood, I remember dill pickles and mayo being good too!

Flip

Brownies and tomato juice for me (check it out!), sharp cheddar and red raspberry preserves for my dad.

crunchy p nut butter and v8

Peanut Butter and Flamin Hot Cheetos (no, really!)

oatmeal with black pepper

Apples or Watermelon with sprinkles of salt on each bite

Doritos on a PB&J (I still love this )

Sweet/Savory/Salty...seems to be getting more popular; e.g. peanut butter filled pretzels, sweet and salty granola, and the beloved Kettle Brand Thai potato chips that have a very strong sour, sweet, hot, and salty taste to name just a few things I saw this morning at Trader Joe's.

My husband does peanut butter & Miracle Whip (must be MW - any other mayo just won't do.) I can't bring myself to try it, but he swears it's good.

Now, peanut butter and mayonnaise I understand (though I always added lettuce, too). But I can't imagine Miracle Whip being to my liking in any combination. (And MW is not mayo, it's salad dressing, so at least I understand why someone who like MW wouldn't want mayo -- they really aren't the same.)

In December, Chicago Foodways Roundtable had a program on the personalities and stories behind Kraft patents. This program will be revised for the Highland Park Historical Society on April 10th.

Miracle Whip was invented during the Depression to provide a mayo-type product without expensive eggs. There were pressures on the company to simply discontinue mayonnaise due to material costs and consumer affordability. Mr. Kraft hired an unemployeed inventor-tinker who happened to attend his church. One of his marvels was a dishwasher on wheels. His key contribution to Miracle Whip was an invention of a emulsifier.

At the conclusion of this talk, I arranged tasting plates of Miracle Whip, Mayonnaise and Cheez Whiz with carrots to dip in. If I recall correctly, Miracle Whip has a sweet-vinegary taste compared to mayonnaise. Most of the people present were in the mayo camp, though few had tasted Miracle Whip in years. I won't say people changed their minds having an opportunity to try them side-by-side, however they didn't find it as awful as they imagined it to be.

Sometimes there are reasons why some products come to be.

Regards,

Raccoon and beets!

Interesting... I never thought of Miracle Whip as a salad dressing. In our house it's always been used as a mayonaisse-like sandwich spread. Sorry, I didn't mean to imply that it WAS mayonaisse. I guess because it sits on the shelf next to mayonaisse products at the grocery store I've come to think of it that way. Wikipedia lists it as both a salad dressing and sandwich spread that Kraft advertises as having the taste of mayonnaise with half the fat.
In any event, I don't think I'll be mixing it with peanut butter any time soon. Think I'll pass on the raccoon and beets too!

HI,

Wouldn't you think of Mayonnaise as both a salad dressing as well as a sandwich spread, too? Really Miracle Whip was developed as an economical substitute for mayonnaise, which is why some people consider them interchangeable.

Naturally there are strictly Mayo camps as well as strictly Miracle Whip camps. I never paid attention until I a high school friend claimed absolute affinity to Miracle Whip. My Mom simply bought what was on sale.

Regards,

LynnB wrote:Interesting... I never thought of Miracle Whip as a salad dressing.

Why not. It says salad dressing on the label, although I probably wouldn't ever use Miracle Whip in my cooking.

Funny how peanut butter , chocolate, cheese and mayo seem to top the combination lists. Our family's favorite is peanut butter with dill pickles; I've always found jelly to be cloying. On Food Network there was a show using a lottery to choose a cheese and jelly sandwich, and I just found this article on Epicurious; but isn't adventurous combinations what cooking is all about?

Cathy2 wrote:Naturally there are strictly Mayo camps as well as strictly Miracle Whip camps. I never paid attention until I a high school friend claimed absolute affinity to Miracle Whip. My Mom simply bought what was on sale.

Then there are people who are in the Hellman's v. everything else camps. In my house, my Mom was a generic of everything buyer (including ketchup) except Hellman's. Now that she lives on the West Coast, there's no Hellman's but Best Foods. Despite much prodding on my part, she refuses to believe that Best Foods is the same product as Hellman's. Apparently, Hellman's is uncomparable in only her own mind.

Duke's is a regional mayonnaise from North Carolina. I buy several jars whenever I am in the area. It is so rare around here, you can get some surprising responses when you give it to someone:

JiminLoganSquare a happy Duke's consumer!


Regards,

Although not Parmesan, Vosge Chocolates has an Italian line of truffles that include Taleggio cheeses...

http://www.vosgeschocolate.com/product/ ... _italiano/

aschie30 wrote:Despite much prodding on my part, she refuses to believe that Best Foods is the same product as Hellman's. Apparently, Hellman's is uncomparable in only her own mind.

Not only are they the same product (down to the label and advertising), but they are made in the same plant at the same time. Only the name is different. Your mother is not alone in having strong feelings. That's why Unilever has not bothered to change the names to the same thing, although I understand that the product will be called Hellman's nationwide in the not too distant future.

I had a friend who ate his oatmeal with vegemite, thai chili paste (sambal oelek), and sunflower seeds.

Chocolate milk + Dill pickles = propulsive vomiting.

Trust me, I know------

Not long ago, the Celtic Knot had chocolate/goat cheese cupcakes. They were very rich and creamy, but I have to say that none of us particularly enjoyed the strong goat feet punch at the end...

Anyone ever had a Guinness float? I kinda like em.

Like a root beer float but instead of soda and ice cream its thick beer and ice cream? Brilliant!

I got my hands on a Paula Deen recipe for fudge made with Velveeta cheese. I'll even go so far to admit that I've made them more than once...