I find a juicy slice of tomato works well in place of KMM ( ketchup mustard mayo) Sometimes I’ll have a breakfast sandwich from the freezer we call them lard bombs, spicy chicken on a biscuit no kmm needed but a slice of tomato for the win.
It’s for lubrication
Why does Arby’s put so much mayonnaise on their sandwiches?
It makes it easier to flush them down the toilet.
(Hat tip: Neil Hamburger)
Why do my favorite threads begin 20-ish hours before I get a chance to post?
Anyway, I’m with the OP, not just for my distaste ( and smell ) of mayo, but this hive-mind insistence about turning every sandwich into a semi-solid glob. Dry is good: I like the flavors better, I don’t like having to have to wipe my mouth and face with a napkin a dozen times to eat a sandwich.
Just several weeks ago we had food catered in at work, from a local BBQ place. Shredded pork and chicken, slightly moist and seasoned, served on make-your-own sandwich buns. I was chided several times as to why I didn’t avail myself of the all the different sauces provided to pour all over the sandwich contents: they were incredulous! Besides being a gloppy mess, they were all so sugary smelling.
The issue with places like Carls jr is that their meat has no real flavor- other than salty. So they need the condiments. Otherwise no flavor.
I wanted meat and bread only as a kid.
I grew out of that phase by high school.
Now, I usually mix mayo and a little mustard on my home made sandwiches.
Burgers are mayo and a little ketchup.
Plain meat and bread doesn’t appeal to me anymore.
I LOVE Kosher dill pickles. Give me one on a toothpick as a topper for my sandwich, put it on the side, heck, use it to garnish my Bloody Caesar (done by the local Toronto restaurant chain The Pickle Barrel).
This is actually a good combination. If I had a Pastrami on Rye, a corned beef sandwich, a Reuben, whatever, I’d be happy to have it with the traditional mustard, and I do like horseradish. Both I think would go well with roast beef.
I’ve never been to this place, but sounds progressive. They had my philosophy. I think I would have liked it.
I did eat at Toby’s a couple of times in my early adolescence. My memories of it are limited. If they had the condiments on the table, that’s great. That is IMO a solution to the whole discussion we’re having here. I always like it when a restaurant has a selection of condiments in the middle of the table that you can put on yourself as desired. If I owned a restaurant, equipping each table with a self-serve condiment selection would be a must.
On a more personal note, my own memories of Toby’s (would estimate I ate there 2 to 4 times) leave me with mixed feelings. On the positive side, they had great French Onion Soup, one of my most favorite things to eat in the whole world. Their Bull Terrier mascot was cute. And my very vague recollection of their burgers was that they were good quality, although I don’t remember them well enough to say if they would have ticked all my boxes. On the less positive side, I recall not liking that their main dishes were pretty much limited to burgers. As I mentioned in my OP, I’m actually not a big burger person – for me they are mainly fast food and I wouldn’t typically order them in a sit-down restaurant. Also, I wasn’t crazy about the decor (I remember the one that used to be at the Toronto Eaton’s Centre), which I recall as having a lot of black and the now-common feature of exposed ceiling infrastructure.
Yes, Harvey’s! I ate there regularly when I was last in Canada, and this was a big plus: I could choose what I wanted on the burger from a very nice selection of ingredients – indeed rather like Subway. And here we get full-circle to my original point. Harvey’s is indeed a classic fast food outlet – similar to McDonald’s or Burger King (the one I ate in was paired with Swiss Chalet and had chicken rotisserie offerings as well). Yet they have no problem asking you what you want on your burger, whereas at McD or BK they have standardized ingredients for each sandwich. (Oh, and Harvey’s beef patties are definitely done better than McDonald’s). If Harvey’s can ask you what you want on your burger, why can’t a slightly better “greasy spoon” (a private burger and grill joint, a diner, etc.) do so?
I’ve strongly disliked both mayonnaise and Miracle Whip since childhood, probably in reaction to food-preparers (my mother and her mother) who adored them. Their sandwiches were basically excuses for ingesting massive amounts of the greasy white substances.
Now I’m fine with dry BLTs and clubs and other sandwiches. I do like a bit of mustard with ham or pastrami, though.
I suspect there are plenty of people who assume that of course there’s mayonnaise on a plain sandwich. People are weird.
Basic mayonnaise has oil and egg yolks in it (and a bit of vinegar, mustard, etc.) It should be high in fat, that is, not “wet” or watery, and not plain. If you encounter cheap imitation mayonnaise or “sandwich sauce”, OK, but that is not mayonnaise. You do not need to drown the sandwich in it, either.
Butter (no mayonnaise) you will get on, e.g., your typical ham-and-butter baguette sandwich.
Amazingly, many fast food places no longer include mustard on their standard burgers. To me it seems essential, but I guess some folks don’t like it.
I refused to eat McDonald’s hamburgers as a kid, to the dismay of my mother. I’m pretty sure it was because of the mustard.
It’s not at all surprising to me - but that’s because I live in NYC, where mustard has never been standard on a burger. One local McDonald’s started putting mustard on burgers by default - it only lasted a few months. My guess is it resulted in too many special orders. I don’t think they even have packets and if you order for delivery there’s no option for mustard at all, neither to add extra nor to remove it.
I’ve been a Plain Eater all of my life.
I don’t eat: Mayo, ketchup, mustard, pickles, olives, relish
I will eat: BBQ sauce, chipotle mayo (lightly applied), ketchup IN sloppy joes or other dishes.
I always have to order my food plain. When I eat a sandwich, burger, or hot dog, I want to taste the actual meat, cheese, etc. Condiments cover up the main item.
The last few times I ordered a burger, it came with little packets of mayonnaise, tomato ketchup, etc., that you could use, or if I ate at the joint there were dispensers of various sauces. You were not forced to put anything on it by default, which is good because I encountered at least one sauce that tasted like it had a bunch of sugar in it.
We have a couple local places that are like that.
I agree, mustard lover here. But I wonder how or when it got divorced from the ubiquitous KMM?
That’s a weird habit for sure. Did the separability of condiments and melted cheese ever come up?
In addition to being allergic to eggs, the smell of mustard nauseates me. You can have mine in perpetuity.
The good thing about mustard is that, unlike ketchup or mayonnaise, mustard is relatively low calorie.