I’ve been living on a diet of fast, instant, and take-out food for quite some time. Having recently decided to start making my own meals a little, I’ve elected to start out with the simplest of all food, sandwiches and burgers. So far I’ve managed to avoid food poisoning myself, and there’s just one thing I can’t get right: the mayonnaise. I’m looking for the kind that tastes like what you’d find in a burger house, or those put on Whoppers at Burger King. My experiments have included everything from Cains to Miracle Whip without much success. Do any of you know what kind of mayonnaise I should try next? Or perhaps there are none commercially available and you have to mix them yourself?
"Secret Recipe" Sauce 3/4 cup Miracle Whip Dressing
3 tablespoons dill pickle relish
3 tablespoons catsup
Mis ingredients until well blended; refrigerate. Makes 3/4 cup
Prep time: 5 minutes plus refrigerating.
Now I haven’t actually tried this so I don’t know if it’s exactly what you’re looking for. If you want the recipe for a “Zippy Mustard Sauce,” I have it right here next to the special sauce recipe!
I had a dynamite suggestion for you in the form of a cookbook that tells you how to make your own “counterfeit” versions of popular fast foods, such as Cinnabons, Wendy’s burgers, Lipton’s iced tea, and more. Trouble is, I forgot the name of the damn book! I hope somebody else out there knows the book I’m talking about. Also, check out a copy of “The Starving Student’s Cookbook”, even if you’re not a student. It still has good and easy recipes for the non-cook or beginner.
Why not go to some chain restaurant supply house and get either contact information or some sheet of ingredients… The trip may be an initial burden, but it seems that you’d get full returns in satisfaction—and taste. Good luck.
It’s Top Secret Recipes by Todd Wilbur. (There are actually 3 books, which are all available on Amazon, I believe.) He also has a website, www.topsecretrecipes.com which has a new recipe every week, as well as several message boards.
Actaully, I once had the thought of going to a burger house and pulling this stunt…
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Me: Damnit, cook! COOK!!! What the hell is this you put on your burger? This tastes like something that’s been rotting in the trash can for the past week with a mix of left over vinegar and spoiled egg whites. I demand to know what are you putting in this maynonnaise immediately before I start throwing up!
Cook: Well here’s are recipe sir…
Jots down recipte
Me: Uhm… okay, dismissed… I think it was just that milk I had earlier at home making me queezy…
I had a feeling that wouldn’t work, so I came here instead After all, I don’t think those temp workers at McDonalds and Burger King (I like BK more actually) will know what it’s in the maynonnaise; they probably have it ready made anyway. As for the burger house, the cook would be placed in a rather uncomfortable position with the manager behind his back. There are a couple of these burger houses within 10 minutes walk you see; I’d say they’d be mildly concerned to say the least.
And Lor, I am a stundent. Dead give away I suppose? I’ll see if I can get a hand on that book you recommended. Sounds like something that’ll be useful. I’ve also added all those other links to my new food folder in my bookmarks.
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Originally posted by Zor:
**Actaully, I once had the thought of going to a burger house … the cook would be placed in a rather uncomfortable position with the manager behind his back.
Cook? I’m thinking of places that more or less are label/packaging houses for bulking rather uncookable foods for fast food restaurants. (Once at the restaurant, the stuff sort of gets 45-second heater-upper jobs.) And I’m thinking the factory-like batching of bulk items includes placing at least one sheet of ingredients with load deliveries… Something more like that or at that point in the process…
…Shouldn’t really be a problem getting attention enough to learn at least who has the FDA-type sheet, right?
After all, I don’t think those temp workers at McDonalds and Burger King (I like BK more actually) will know what it’s in the maynonnaise; they probably have it ready made anyway. As for the burger house, the cook would be placed in a rather uncomfortable position with the manager behind his back. There are a couple of these burger houses within 10 minutes walk you see; I’d say they’d be mildly concerned to say the least.