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From: Citizen Winston Smith <sss@example.de>
Newsgroups: rec.food.cooking
Subject: Re: Menu roulette
Date: Mon, 28 Oct 2024 13:05:01 -0600
Organization: A noiseless patient Spider
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On 10/28/2024 3:50 AM, D wrote:
> 
> 
> On Sun, 27 Oct 2024, Citizen Winston Smith wrote:
> 
>> On 10/27/2024 3:46 PM, D wrote:
>>>
>>>
>>> On Sun, 27 Oct 2024, Citizen Winston Smith wrote:
>>>
>>>> On 10/27/2024 12:49 AM, Bruce wrote:
>>>>>>> You're changing the topic. Enjoy.
>>>>>> Staying on topic would be pointless - as I have already explained.
>>>>> I hope there will be many delightful Arby's feasts in your future.
>>>>
>>>> Tasty best wishes:
>>>>
>>>> https://thereviewwire.com/wp-content/uploads/2013/10/Arby%E2%80%99s-New-Smokehouse-Brisket-Sandwich.jpg
>>>>
>>>> I tried one of these sandwiches, this week actually, I went to lunch 
>>>> at Arby’s as I was trying to type this post…I’m not kidding. I was 
>>>> sitting there, before lunch, bad decision on my part trying to put 
>>>> this together. I then watched the video and my mouth started 
>>>> watering. Now, I couldn’t very well write a post telling you about 
>>>> how delicious this sandwich was going to be without actually trying 
>>>> it right? So, I headed off to Arby’s. I did leave off the onion and 
>>>> mayo from the sandwich though. I couldn’t believe how good it was! 
>>>> It was tender and went great with the BBQ sauce and Gouda which just 
>>>> melted in my mouth.
>>>>
>>>
>>> You have excellent taste! The decision to drop the mayo proves you 
>>> have excellent taste! Very few places do mayo right, but tend to 
>>> drench that food item in it. I always ask for burgers without it for 
>>> instance. It can be ok with eggs.
>>
>> TY!
>>
>> That was a quite...but I save mayo for where it shines - tuna salad, 
>> crab cakes, that sort of thing.
>>
>> The American obsession with putting mayo on every burger is an odd and 
>> fairly recent phenomenon, wholly out of taste profile for red meat, 
>> imho...
>>
> 
> Yes! This is the truth! I would like to add that mayo can work well with 
> shrimp as well. I'll leave this recipe for a swedish shrimp sandwich 
> which I very much like and were mayo shines:
> 
> Ingredients:
> 
> 1 kg of fresh or thawed shrimp or hand-peeled shrimp (1 kg of shrimp 
> corresponds to 600 g of peeled shrimp)
> 4 slices of white or dark bread
> 2 tablespoons butter or margarine
> 1 crisp salad or green salad
> 4 hard-boiled eggs
> 2 dl mayonnaise (preferably homemade, see below)
> 1 pot of dill
> 1 lemon
> 
> Operating procedure:
> 
> 1. Peel the shrimp or let the shrimp in the lake drain well.
> 2. Spread the bread slices with butter or margarine.
> 3. Place lettuce leaves on the bread.
> 4. Peel, slice and place an egg on each slice of bread, spread the 
> slices out.
> 4. Mayonnaise: Whisk together egg yolk and mustard in a bowl. Add the 
> oil drop by drop while whisking. Season with salt and freshly ground 
> pepper.
> 5. Spread the mayonnaise over the eggs and salad. Top with the prawns. 
> Garnish with dill and a lemon wedge.
> 
> Enjoy!

Yes, this is a fine sammich.

I think you maybe posted a pic of it before?

Not many off the shelf mustard mayo's out there, plus the benefit of 
making it fresh is huge.
:-)