Both are just so fuckin nasty it’s unreal. Can’t even have an open jar near me or I gag. Just came in here to see how gross you people could possibly be. Anyway, about the Salad Dressing thing, MW is the main ingredient in Ranch Dressing, in case you didn’t know. Add some of the powdered Ranch shit to it, ya got Ranch Dressing.
Excuse me.
::rushes off, covering mouth, cheeks puffed::
–Tim
We are the children of the Eighties. We are not the first “lost generation” nor today’s lost generation; in fact, we think we know just where we stand - or are discovering it as we speak.
funneefarmer, yeah cool of ya, I was just about to jump up and see for myself what the jar says cause everyone else is too lazy to look at the jar before posting a question.
But then I have that no fat miracle whip & its pretty cool. Kinda funny if you leave it on the spoon to dry.
I too as a kid liked MW better than Mayo. Then as I got older it switched. One real big difference I found was that I like the Fat Free MW, but I can’t stand Fat Free Mayo.
I live in the country salsa mahonesa was born in. Mayonnaise was first named so by the British, who occupied the island of Minorca during most of the 18th century, after the city of Mahón (Maó in Catalan) and where they first encountered it. Salsa mahonesa consists of egg yolk, olive oil, and salt. In Catalonia they add garlic and call it all-i-oli. Similar sauces are common all over the European side of the Western Mediterranean. I believe that in Northern Italy and in Valencia they add lemon.
My impression is that “salad dressing”, or as it’s called in the UK, “salad cream”, does not contain egg. Mayonnaise, if it is labeled as such, does.