a nameless one?
* May not karma the same person in a 24 hour period
Was going to be... Gonna have to start prefacing threads with "Please do not merge with ____"
Off-topic (no wait, this is EE chats): my fucking waterbottle leaks somewhere at the top so every time I take a swig, some drops land in my lap and now it looks like I wet myself
Was going to be... Gonna have to start prefacing threads with "Please do not merge with ____"
Off-topic (no wait, this is EE chats): my fucking waterbottle leaks somewhere at the top so every time I take a swig, some drops land in my lap and now it looks like I wet myself
Last edited by mtb0minime (2010-07-16 14:30:59)
Matt you probably wet yourself because you're a ninja.
i'd rather be a ninja than an outstanding human being
lol, I don't even think he picked up the sarcasm.
ninjas are outstanding human beings.burnzz wrote:
i'd rather be a ninja than an outstanding human being
But aren't ninjas outstanding human beings by default?
Stupid post time limit. I had it sitting there for ages, then get beaten by Sonder by 2 seconds.
Stupid post time limit. I had it sitting there for ages, then get beaten by Sonder by 2 seconds.
Last edited by mtb0minime (2010-07-16 14:37:12)
Go piss your pants, Mr piss pants.
Oh, is Hurricane here?Surgeons wrote:
Go piss your pants, Mr piss pants.
wiiiiiiiiiiild horses
loldongs
whats the difference between mayonnaise and miracle whip?
EE chatz yo.
Mayo has a good strong stank to it when you open the jar, after several weekds of not using it.
about tree fiddy
purple drank. i saw miracle whip then i saw mayonnaise at the grocery store last night, i always used to think they were the same thing.
and yeah, this probably wouldve been better for EE chat, but whatevs.
and yeah, this probably wouldve been better for EE chat, but whatevs.
The Dilemma: Two thick white dressings with similar flavor in similar-looking jars are bearing down on you from your refrigerator, and you’re asking yourself just one question: "Do I feel lucky?" Well, do ya, punk?
People You Can Impress: deli-goers and anyone killing time in the checkout line.
The Quick Trick: Taste them both side by side. The sweeter one is Miracle Whip.
The Explanation: In 1756, the French under Louis François Armand de Vignerot du Plessis, duc de Richelieu, captured Mahón on the Spanish-held island of Minorca. In honor of this victory, the duc’s chef created a new dressing for his master: Mahonnaise. It wasn’t until 1905, however, at Richard Hellmann’s New York deli, that Americans got to taste the goods. But boy, did it catch on! Within seven years, he’d mass-marketed the condiment as Hellmann’s Blue Ribbon Mayonnaise.
To be frank, mayo is one of those love-it-or-hate-it things. The lovers know that, in its most authentic form, mayo’s a pretty simple affair: raw egg yolks, oil, lemon juice or vinegar, and spices. Not much room for improvement.
But in 1933, Kraft Foods though differently. Inventor Charles Chapman’s patented emulsifying machine allowed regular mayonnaise to be evenly blended with cheaper dressings and more than 20 different spices (plus sugar). The result was Miracle Whip, which debuted at the 1933 Chicago World’s Fair. Promising to create "Salad Miracles with Miracle Whip Salad Dressing," the Whip was an instant hit (Note: It’s not known if the dressing is responsible for any non-salad-related miracles.)
The main difference between Miracle Whip and mayonnaise are the sweeteners: high-fructose corn syrup and sugar are the fourth and fifth ingredients, respectively, of Miracle Whip.
And a Word About Grey Poupon: While we’re on the subject of condiments, we couldn’t resist the opportunity to squeeze in a quick fact about mustard, or more specifically Grey Poupon. While it sounds hoity-toity, the name Grey Poupon isn’t so much about the mustard’s color as it is the names of two 18th-century big-time mustard firms from Dijon (run by guys cleverly named Maurice Grey and Antoine Poupon). The name can be a bit confusing, and even unappetizing, to French speakers, as poupon means "newborn baby."
http://www.neatorama.com/2006/12/22/wha … ayonnaise/
Last edited by Ryan (2010-07-16 13:55:46)
Miracle whip tastes 10x better. It's sweeter, and has a tangy taste to it.
Last edited by {M5}Sniper3 (2010-07-16 13:57:54)
Miracle Whip is more tangy. Mayonnaise is better most of the time.
I only know miracle whip
الشعب يريد اسقاط النظام
...show me the schematic
...show me the schematic
Holy fuck. A condiment RWF.Ryan wrote:
http://static.neatorama.com/images/2006 … e-whip.jpg
The Dilemma: Two thick white dressings with similar flavor in similar-looking jars are bearing down on you from your refrigerator, and you’re asking yourself just one question: "Do I feel lucky?" Well, do ya, punk?
People You Can Impress: deli-goers and anyone killing time in the checkout line.
The Quick Trick: Taste them both side by side. The sweeter one is Miracle Whip.
The Explanation: In 1756, the French under Louis François Armand de Vignerot du Plessis, duc de Richelieu, captured Mahón on the Spanish-held island of Minorca. In honor of this victory, the duc’s chef created a new dressing for his master: Mahonnaise. It wasn’t until 1905, however, at Richard Hellmann’s New York deli, that Americans got to taste the goods. But boy, did it catch on! Within seven years, he’d mass-marketed the condiment as Hellmann’s Blue Ribbon Mayonnaise.
To be frank, mayo is one of those love-it-or-hate-it things. The lovers know that, in its most authentic form, mayo’s a pretty simple affair: raw egg yolks, oil, lemon juice or vinegar, and spices. Not much room for improvement.
But in 1933, Kraft Foods though differently. Inventor Charles Chapman’s patented emulsifying machine allowed regular mayonnaise to be evenly blended with cheaper dressings and more than 20 different spices (plus sugar). The result was Miracle Whip, which debuted at the 1933 Chicago World’s Fair. Promising to create "Salad Miracles with Miracle Whip Salad Dressing," the Whip was an instant hit (Note: It’s not known if the dressing is responsible for any non-salad-related miracles.)
The main difference between Miracle Whip and mayonnaise are the sweeteners: high-fructose corn syrup and sugar are the fourth and fifth ingredients, respectively, of Miracle Whip.
And a Word About Grey Poupon: While we’re on the subject of condiments, we couldn’t resist the opportunity to squeeze in a quick fact about mustard, or more specifically Grey Poupon. While it sounds hoity-toity, the name Grey Poupon isn’t so much about the mustard’s color as it is the names of two 18th-century big-time mustard firms from Dijon (run by guys cleverly named Maurice Grey and Antoine Poupon). The name can be a bit confusing, and even unappetizing, to French speakers, as poupon means "newborn baby."
http://www.neatorama.com/2006/12/22/wha … ayonnaise/
it's missing the header and broken english and factual inaccuracies.SonderKommando wrote:
Holy fuck. A condiment RWF.Ryan wrote:
http://static.neatorama.com/images/2006 … e-whip.jpg
The Dilemma: Two thick white dressings with similar flavor in similar-looking jars are bearing down on you from your refrigerator, and you’re asking yourself just one question: "Do I feel lucky?" Well, do ya, punk?
People You Can Impress: deli-goers and anyone killing time in the checkout line.
The Quick Trick: Taste them both side by side. The sweeter one is Miracle Whip.
The Explanation: In 1756, the French under Louis François Armand de Vignerot du Plessis, duc de Richelieu, captured Mahón on the Spanish-held island of Minorca. In honor of this victory, the duc’s chef created a new dressing for his master: Mahonnaise. It wasn’t until 1905, however, at Richard Hellmann’s New York deli, that Americans got to taste the goods. But boy, did it catch on! Within seven years, he’d mass-marketed the condiment as Hellmann’s Blue Ribbon Mayonnaise.
To be frank, mayo is one of those love-it-or-hate-it things. The lovers know that, in its most authentic form, mayo’s a pretty simple affair: raw egg yolks, oil, lemon juice or vinegar, and spices. Not much room for improvement.
But in 1933, Kraft Foods though differently. Inventor Charles Chapman’s patented emulsifying machine allowed regular mayonnaise to be evenly blended with cheaper dressings and more than 20 different spices (plus sugar). The result was Miracle Whip, which debuted at the 1933 Chicago World’s Fair. Promising to create "Salad Miracles with Miracle Whip Salad Dressing," the Whip was an instant hit (Note: It’s not known if the dressing is responsible for any non-salad-related miracles.)
The main difference between Miracle Whip and mayonnaise are the sweeteners: high-fructose corn syrup and sugar are the fourth and fifth ingredients, respectively, of Miracle Whip.
And a Word About Grey Poupon: While we’re on the subject of condiments, we couldn’t resist the opportunity to squeeze in a quick fact about mustard, or more specifically Grey Poupon. While it sounds hoity-toity, the name Grey Poupon isn’t so much about the mustard’s color as it is the names of two 18th-century big-time mustard firms from Dijon (run by guys cleverly named Maurice Grey and Antoine Poupon). The name can be a bit confusing, and even unappetizing, to French speakers, as poupon means "newborn baby."
http://www.neatorama.com/2006/12/22/wha … ayonnaise/
