query: what is the role of vinegar in mayonnaise

pos: Mayonnaise Mayonnaise Mayonnaise (, , also ), informally mayo (), is a thick cold sauce or dressing usually used in sandwiches and composed salads. It is a stable emulsion of oil, egg yolk, and acid, either vinegar or lemon juice. There are many variants using additional flavorings. The proteins and lecithin in the egg yolk serve as emulsifiers in mayonnaise (and hollandaise sauce). The color of mayonnaise varies from near-white to pale yellow, and its texture from a light cream to a thick gel. Commercial egg-free varieties are made for vegans and others who avoid chicken eggs or dietary cholesterol. A

pos: Mayonnaise ill and nine died in a New York City hospital due to hospital-prepared mayonnaise. In all salmonellosis cases, the major reason was improper acidification of the mayonnaise, with a pH higher than the recommended upper limit of 4.1, with acetic acid as the main acidifying agent. Mayonnaise Mayonnaise (, , also ), informally mayo (), is a thick cold sauce or dressing usually used in sandwiches and composed salads. It is a stable emulsion of oil, egg yolk, and acid, either vinegar or lemon juice. There are many variants using additional flavorings. The proteins and lecithin in the egg yolk

pos: Mayonnaise Mayonnaise Mayonnaise (, , also ), informally mayo (), is a thick cold sauce or dressing usually used in sandwiches and composed salads. It is a stable emulsion of oil, egg yolk, and acid, either vinegar or lemon juice. There are many variants using additional flavorings. The proteins and lecithin in the egg yolk serve as emulsifiers in mayonnaise (and hollandaise sauce). The color of mayonnaise varies from near-white to pale yellow, and its texture from a light cream to a thick gel. Commercial egg-free varieties are made for vegans and others who avoid chicken eggs or dietary cholesterol. A

pos: Coleslaw be marinated before with vinegar producing "cabbage provençal" (). A similar salad is also made of sauerkraut. In Sweden, a particular type of cabbage salad made with a vinaigrette consisting of vinegar or acetic acid (vinegar essence), vegetable oil, salt, and seasonings is classically served with pizza and known as "pizzasallad" (pizza salad). Recipe adds carrots and leeks and is called "veckosallad" (week salad) for its notable durability. The term coleslaw is reserved for cabbage salad with carrots and mayonnaise-based dressing, and is typically seen as part of the American cuisine. In the United Kingdom, coleslaw often contains carrot and

pos: Blue cheese dressing the emulsion) is a potential problem with blue cheese dressing. Microbial spoilage is a concern for any type of processed food. Studies have shown that "Saccharomyces bailii" and "Lactobacillus fructivorans" are two common microorganisms that spoil salad dressings. "Lactobacillus fructivorans" is a facultative anaerobe that is acid tolerant, and can survive in a low pH food such as blue cheese dressing. Blue cheese dressing Blue cheese dressing is a popular salad dressing and dip in the United States. It is usually made of some combination of blue cheese, mayonnaise, and either or all buttermilk, sour cream or yogurt, milk, vinegar,

pos: Apple cider vinegar cleaning solutions, or eye washes are contraindicated. Apple cider vinegar Apple cider vinegar, a vinegar made from fermented apple juice, is used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. It is made by first crushing apples and squeezing out the liquid. Bacteria and yeast are then added to the liquid to start the alcoholic fermentation process, and the sugars are turned into alcohol. In a second fermentation step, the alcohol is converted into vinegar by acetic acid-forming bacteria ("Acetobacter" species). Acetic acid and malic acid are what give vinegar its sour taste. Apple cider vinegar has no nutritional

pos: Apple cider vinegar Apple cider vinegar Apple cider vinegar, a vinegar made from fermented apple juice, is used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. It is made by first crushing apples and squeezing out the liquid. Bacteria and yeast are then added to the liquid to start the alcoholic fermentation process, and the sugars are turned into alcohol. In a second fermentation step, the alcohol is converted into vinegar by acetic acid-forming bacteria ("Acetobacter" species). Acetic acid and malic acid are what give vinegar its sour taste. Apple cider vinegar has no nutritional value, aside from some calories, with all

pos: Baking powder on the brand, the thickness of the cakes varied by up to 20% (from 0.89 to 1.24 in). It was also found that the lower-rising products made what were judged to be better chocolate cookies. As described above, baking powder is mainly just baking soda mixed with an acid. In principle, a number of kitchen acids may be combined with baking soda to simulate commercial baking powders. Vinegar (dilute acetic acid), especially white vinegar, is also a common acidifier in baking; for example, many heirloom chocolate cake recipes call for a tablespoon or two of vinegar. Where a recipe already

neg: Coleslaw onion in addition to cabbage, and is often made with mayonnaise or salad cream. Some variations include grated cheese such as cheddar, or nuts such as walnuts and dried fruits such as sultanas or raisins. In the United States, coleslaw often contains buttermilk, mayonnaise or mayonnaise substitutes, and carrot, although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. Barbecue slaw, also known as red slaw, is made using ketchup and vinegar rather than mayonnaise. It is frequently served alongside North Carolina barbecue, including Lexington style barbecue, where, unlike in

neg: Mayonnaise flavor from mayonnaise made from distilled vinegar. Apart from salads, it is popular with dishes such as "okonomiyaki, takoyaki" and "yakisoba" and may also accompany "katsu" and "karaage". It is most often sold in soft plastic squeeze bottles. Its texture is thicker than most Western commercial mayonnaise in part because only egg yolks and not the entire egg is used when making it. Kewpie (Q.P.) is the most popular brand of Japanese mayonnaise, advertised with a Kewpie doll logo. The vinegar is a proprietary blend containing apple and malt vinegars. The Kewpie company was started in 1925 by Tochiro Nakashima,

neg: Mayonnaise in 1926 as Hellmann's Blue Ribbon Mayonnaise. In the United States, mayonnaise sales are about $1.3 billion per year. A typical formulation for commercially made mayonnaise (not low fat) can contain as much as 80% vegetable oil, usually soybean but sometimes olive oil. Water makes up about 7% to 8% and egg yolks about 6%. Some formulas use whole eggs instead of just yolks. The remaining ingredients include vinegar (4%), salt (1%), and sugar (1%). Low-fat formulas will typically decrease oil content to just 50% and increase water content to about 35%. Egg content is reduced to 4% and vinegar

neg: Mayonnaise Industries recommend that oil and liquid egg yolk levels in mayonnaise should be at least 70% and 5%, respectively. The Netherlands incorporated this guideline in 1998 into the law "Warenwetbesluit Gereserveerde aanduidingen" in article 4. Most available brands easily exceed this target. In countries influenced by French culture, mustard is also a common ingredient, but the addition of mustard turns the sauce into a remoulade with a different flavor and the mustard acts as an additional emulsifier. Japanese mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of MSG, which gives it a different

neg: Coleslaw World" contains a recipe attributed to the author's Dutch landlady, who mixed thin strips of cabbage with melted butter, vinegar, and oil. The recipe for coleslaw as it is most commonly prepared is fairly young, as mayonnaise was invented during the mid-18th century. According to "The Joy of Cooking" (1997), raw cabbage is the only entirely consistent ingredient in coleslaw; the type of cabbage, dressing, and added ingredients vary widely. Vinaigrette, mayonnaise, and sour cream based dressings are all listed; bacon, carrots, bell peppers, pineapple, pickles, onions, and herbs are specifically mentioned as possible added ingredients. In America, what most

neg: Mayonnaise "mayonnaise de poulet" is mentioned by a traveler to Paris in 1804, but not described. Viard's 1806 recipe for "poulets en mayonnaise" describes a sauce involving a velouté, gelatin, vinegar, and an optional egg to thicken it, which gels like an aspic. Grimod de La Reynière's 1808 "bayonnaise" sauce is also a sort of aspic: "But if one wants to make from this cold chicken, a dish of distinction, one composes a bayonnaise, whose green jelly, of a good consistency, forms the most worthy ornament of poultry and fish salads." The word is attested in English in 1815. Mayonnaise may

neg: Vinegar pickling liquids, and vinaigrettes and other salad dressings. It is an ingredient in sauces, such as hot sauce, mustard, ketchup, and mayonnaise. Vinegar is sometimes used in chutneys. It is often used as a condiment on its own or as part of other condiments. Marinades often contain vinegar. In terms of its shelf life, vinegar's acidic nature allows it to last indefinitely without the use of refrigeration. Several beverages are made using vinegar, for instance Posca in ancient Rome. The ancient Greek oxymel is a drink made from vinegar and honey, and sekanjabin is a traditional Persian drink similar to

neg: Duke's Mayonnaise the United States and also in New Zealand, Australia and the Middle East. In 2017 Sauer announced that it was also starting sales to Latin America. C.F. Sauer Company in Richmond, Virginia purchased the Duke's Products in 1929, and Duke's mayonnaise became the company's flagship product. In 2017, the South Carolina legislature recognized the centennial of Duke's. Soybean oil, eggs, water, distilled and cider vinegar, salt, oleoresin paprika, natural flavors, calcium disodium EDTA added to protect flavor. Duke's Mayonnaise Duke's Mayonnaise is a condiment created by Mrs. Eugenia Duke at Duke's sandwich shop of Greenville, South Carolina, in 1917. While

neg: Broccoli slaw keeps the mayonnaise, and uses almonds. Broccoli slaw Broccoli slaw is a salad that is a variation of traditional coleslaw, prepared using shredded raw broccoli stalks substituted for cabbage. It may also contain mayonnaise, carrots, vinegar or lemon juice, sugar, salt and pepper. It is commonly served at potlucks or "covered dish" parties. It is also called "broccoli cole slaw" or "broccoli slaw salad". Broccoli slaw is sometimes served with ramen, as cook Paula Deen suggests. Classic broccoli slaw is made with a considerable amount of mayonnaise. A modern modified recipe removes the ramen noodles that were popular in the

neg: Mayonnaise oil. The oil and the water in the yolk form a base of the emulsion, while lecithin and protein from the yolk is the emulsifier that stabilizes it. A combination of van der Waals interactions and electrostatic repulsion determine the bond strength among oil droplets. The high viscosity of mayonnaise is attributed to the total strength created by these two intermolecular forces. Addition of mustard contributes to the taste and further stabilizes the emulsion, as mustard contains small amounts of lecithin. If vinegar is added directly to the yolk, it can emulsify more oil, thus making more mayonnaise. For large-scale

neg: Mayonnaise with cold sauce before being defeated in the Battle of Arques. But that battle was in 1589, even further from the first attestation. Recipes for mayonnaise date back to the early nineteenth century. In 1815, Louis Eustache Ude wrote: No 58.—Mayonnaise. Take three spoonfuls of Allemande, six ditto of aspic, and two of oil. Add a little tarragon vinegar, that has not boiled, some pepper and salt, and minced ravigotte, or merely some parsley. Then put in the members of fowl, or fillets of soles, &c. Your mayonnaise must be put to ice; neither are you to put the members

neg: Remoulade mayonnaise base and those with an oil base, but sometimes both mayonnaise and oil are used. Each version may have finely chopped vegetables, usually green onions and celery, and parsley; most are made with either Creole or stone-ground mustard. Salt, black pepper, and cayenne pepper are also standard ingredients. In the oil- and mayonnaise-based versions, the reddish hue often comes from the addition of a small amount of ketchup and/or paprika. The sauce is often topped with paprika for the aesthetics as well as the flavor. Generally, lemon juice or vinegar are added for acidity. Other additions include hardboiled egg

neg: Broccoli slaw Broccoli slaw Broccoli slaw is a salad that is a variation of traditional coleslaw, prepared using shredded raw broccoli stalks substituted for cabbage. It may also contain mayonnaise, carrots, vinegar or lemon juice, sugar, salt and pepper. It is commonly served at potlucks or "covered dish" parties. It is also called "broccoli cole slaw" or "broccoli slaw salad". Broccoli slaw is sometimes served with ramen, as cook Paula Deen suggests. Classic broccoli slaw is made with a considerable amount of mayonnaise. A modern modified recipe removes the ramen noodles that were popular in the Southern United States in the 1960s,

neg: Tartar sauce since the 19th century. Tartar sauce Tartar sauce (spelled tartare sauce in the UK, New Zealand, Australia, South Africa, and other parts of the Commonwealth) is a mayonnaise of French origin, and is typically of a rough consistency due to the addition of diced gherkins or other varieties of pickles, capers and parsley. It is often used as a condiment with seafood dishes. It is most commonly used with clam strips, fried oysters, fish and chips, fish sandwiches, and fish fingers, among many other dishes. Tartar sauce is based on either mayonnaise (egg yolk, mustard or vinegar, oil) or aioli

neg: Tartar sauce Tartar sauce Tartar sauce (spelled tartare sauce in the UK, New Zealand, Australia, South Africa, and other parts of the Commonwealth) is a mayonnaise of French origin, and is typically of a rough consistency due to the addition of diced gherkins or other varieties of pickles, capers and parsley. It is often used as a condiment with seafood dishes. It is most commonly used with clam strips, fried oysters, fish and chips, fish sandwiches, and fish fingers, among many other dishes. Tartar sauce is based on either mayonnaise (egg yolk, mustard or vinegar, oil) or aioli (egg yolk, olive oil,

neg: Vitello tonnato Round, which is then cut into thin, individual servings. For the sauce, originally fresh white tuna (in most restaurants canned tuna is used today to reduce cost and preparation time) is simmered until fully cooked in white wine, cider vinegar, white onion and garlic, and then puréed with a mix of olive and vegetable oil and egg yolks in an electric blender or food processor to form a thick mayonnaise. For the mayonnaise a variety of seasonings can be used, including anchovies, cayenne pepper, capers and lemon juice. The thick, smooth purée is then somewhat thinned with a little water

neg: Moules-frites Less commonly, fusion variants are seen in which the stock may be flavoured with non-local ingredients such as Espelette pepper or Pernod liquor. They can also be served with ""Mosselsaus"", a sauce that is made with mayonnaise, mustard and vinegar. In Belgium, the moules used are generally farmed in nearby Zeeland in the Netherlands. In various forms, "frites" or "friet" play an important role in Belgian culture and cuisine. Within Belgium, bintje potatoes are generally preferred as a basis to make fries because of their high starch content. They are generally double-fried (fried, left to cool and then fried again)

neg: Green goddess dressing Green goddess dressing Green goddess is a salad dressing, typically containing mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper. The dressing is named for its tint. The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in 1923, when the hotel's executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, "The Green Goddess". He then concocted this dressing, which, like the play, became a hit. This dressing, which contained anchovies, scallions, parsley, tarragon, mayonnaise, tarragon vinegar, and chives, is a variation of a dressing

neg: Uruguayan cuisine onion and is served with a single vinaigrette made of oil, vinegar, salt, garlic and oregano. As it is a basic form of salad, it is an ideal accompaniment for asado. More similar to the polish sałatka jarzynowa than the typical olivier salad, it contains potatoes, carrots, and peas with mayonnaise. This is a potato and egg salad or onion and potato salad or simply potato mayonnaise and parsley. Resembling an old Spanish salpicon, ropa vieja (Spanish for old clothes) intends to include everything that exceeds from asado, mainly the best cuts of meat chopped with vegetables such as potatoes

neg: Mayonnaise while letting a trickle of oil fall and stirring constantly; as your sauce thickens, add a little vinegar; put in too a pound of good oil: serve your sauce with good salt: serve it white or green, adding green of ravigote or green of spinach. This sauce is used for cold fish entrees, or salad of vegetables cooked in salt water. Modern mayonnaise can be made by hand with a whisk, a fork, or with the aid of an electric mixer or blender. It is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the

neg: Egg sandwich "egg sandwich" made with sliced hard-boiled eggs, marinated in oil, vinegar, salt, and pepper, and garnished with minced watercress. An "egg and chutney sandwich" is made from chutney and minced hard-boiled eggs; an "egg cream" sandwich from hard-boiled eggs pounded into a smooth paste and seasoned with anchovies and mustard. A common alternative is to mash the hard-boiled egg together with mayonnaise, salt and black pepper, usually called simply "egg spread", or an "egg mayonnaise" or "egg mayo". Cress is often seen as the typical accompaniment to an egg sandwich. It is worth noting in passing that the term "sandwich"

neg: Pasta salad Pasta salad Pasta salad (Pasta fredda) is a salad dish prepared with one or more types of pasta, almost always chilled, and most often tossed in a vinegar, oil, or mayonnaise-based dressing. It is typically served as an appetizer, side dish or a main course. Pasta salad is often regarded as a spring or summertime meal, but it can be served year-round. The ingredients used vary widely by region, restaurant, seasonal availability, and/or preference of the preparer. The salad can be as simple as cold macaroni mixed with mayonnaise (a macaroni salad), or as elaborate as several pastas tossed together

neg: Uruguayan cuisine process and optionally on the dish. Mojo differs from chimichurri in that it has water besides vinegar and less paprika. Chimichurri is between a vinaigrette and a pesto variant, made with chopped garlic, oregano, paprika, oil, vinegar and salt. Along with salsa criolla it is preferred for asado. Made with finely chopped tomatoes and onions, oil and salt, salsa criolla is used for garment of asado, choripan and sometimes panchos. Invented in Argentina but also consumed in Uruguay, salsa golf is made from mayonnaise and ketchup. La Pasiva is a famous chain of restaurants in Uruguay, dedicated to fast food

neg: Green goddess dressing and is beige rather than green. Annie's Homegrown makes two similar versions, an ovo-lacto-vegetarian variant called Organic Green Goddess Dressing, as well as a vegan version similar to the original called Goddess Dressing. Like the Trader Joe's product, the Annie's Naturals Goddess Dressing is also made with tahini. Panera Bread offers a version of Green Goddess dressing made with mayonnaise, parsley, watercress, tarragon, chives, garlic, lemon juice, oil, and vinegar. Green goddess dressing Green goddess is a salad dressing, typically containing mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper. The dressing is named for its tint. The

neg: Blue cheese dressing Blue cheese dressing Blue cheese dressing is a popular salad dressing and dip in the United States. It is usually made of some combination of blue cheese, mayonnaise, and either or all buttermilk, sour cream or yogurt, milk, vinegar, onion powder, and garlic powder. There is a blue cheese vinaigrette that consists of salad oil, blue cheese, vinegar, and sometimes seasonings. Most major salad dressing producers and restaurants in the United States produce a variant of blue cheese dressing. It is commonly served as a dip with Buffalo wings or crudités (raw vegetables). Separation of water and oil (instability of

neg: Cappon magro garlic and soaked in seawater and vinegar. Then a pyramid is built up layer by layer. Each layer may consist of one or many vegetables, fishes, or seafoods. All recipes include boiled white fish, a lobster, green beans, celery, carrots, beets, and potatoes. Some authorities insist that black salsify is essential. Other seafoods and vegetables may also be included. Each ingredient is boiled separately, cut up, and seasoned with oil and vinegar. Each layer is dressed with a sort of cross between salsa verde and mayonnaise; it consists of parsley, garlic, capers, anchovies, the yolks of hard-boiled eggs, and green

neg: Artichoke vinegar or lemon juice can prevent the discoloration. Leaves are often removed one at a time, and the fleshy base eaten, with hollandaise, vinegar, butter, mayonnaise, aioli, lemon juice, or other sauces. The fibrous upper part of each leaf is usually discarded. The heart is eaten when the inedible choke has been peeled away from the base and discarded. The thin leaves covering the choke are also edible. In Italy, artichoke hearts in oil are the usual vegetable for "spring" section of the "Four Seasons" pizza (with olives for summer, mushrooms for autumn, and prosciutto for winter). A recipe well

neg: Barbecue in the United States is popular in north Alabama, especially in the area around Decatur. White sauce is a mayonnaise- and vinegar-based condiment used liberally as a sauce, marinade, and dressing. It varies widely in consistency. The primary meat used in northern Alabama barbecue is chicken. Barbecue in eastern Alabama tends more toward the Carolinas style, with orange-colored barbecue sauces combining vinegar, mustard, and tomato. Pork is the most popular barbecue meat in east Alabama. The original use of buried cooking in barbecue pits in North America was done by the Native Americans for thousands of years, including by the . In the late

neg: North Carolina Barbecue Society the squeal". The sauce can be as simple as vinegar and pepper. Lexington style uses a vinegar and ketchup type sauce, and uses only the pork shoulder, which is darker meat, thus more moist. It is also served with red slaw, a type of coleslaw that uses this barbecue sauce (locally called "dip") instead of mayonnaise. The organization is supported by member dues and by official sponsors. The majority of the official sponsors are barbecue restaurants in the region, which benefit directly from the efforts of the organization. North Carolina Barbecue Society The North Carolina Barbecue Society (NCBS) is a

neg: Born Feinkost Born Feinkost Born Feinkost GmbH is a food company from Erfurt, Germany. It is mainly known for its mustard, which is traditionally served accompanying Thüringer Bratwurst (Thuringian sausage). In 1820 the brothers Wilhelm and Luis Born founded a factory in Erfurt-Ilversgehofen, producing mustard, vinegar and other food products. The company was owned by the family until the 1970s, when they were nationalized by the GDR government. Since 1990 it has been privately owned again. Executive Officer is Hans-Dieter Büttner. At the moment there are 50 employees. Besides several kinds of mustard, the company produces ketchup, vinegar, horseradish condiments, mayonnaise as

neg: Remoulade article, but is instead based on a simple mustard-flavoured vinegar and oil dressing spiced with salt, pepper, and chopped green herbs. Rémoulade is classified in French cooking as a derivative of the mayonnaise sauce. Danish remoulade has a mild, sweet-sour taste and a medium yellow color. The typical industrially-made variety does not contain capers, but finely-chopped cabbage and pickled cucumber, fair amounts of sugar and hints of mustard, cayenne pepper, coriander and onion, and turmeric for color. The herbs are replaced by herbal essences, e.g., tarragon vinegar. Starch, gelatin or milk protein may be added as thickeners. Homemade or gourmet

neg: Danish cuisine with curry and chopped pickles - and chopped hard boiled eggs on the side. Alternative, but common, herring dishes served at the cold buffet includes "stegte sild i eddike" (fried herring in vinegar) consisting of rye-battered, fried fillets of herring in a spiced vinegar marinade or the more elaborate "silderet" (herring dish) where the herring is arranged in a large serving dish with various sides such as warm, boiled potatoes, raw onion, pickled capers and a dill-flavoured sour-cream or mayonnaise sauce, or diced apple, shredded horseradish and curry salad, as two common options. Other seafood dishes may include: The cold

neg: Lay's the chips. In Thailand and the Philippines, their Flavors featured are Classic, Sour Cream & Onion, Cheese & Onion, Mexican Bar-B-Q, Japanese Nori Seaweed, Basil, Squid, Spicy Chili Squid, Seafood and Mayonnaise, and Spicy Seafood. Temporary international flavors have also been introduced, such as French Mayonnaise, Balsamic Vinegar and Salt (England), Garlic Soft Shelled Crab (Hong Kong), Soy Sauce, Salmon Teriyaki (Japan), Lobster, Bacon & Cheese (America). Other traditional "Thai" flavors include Tom Yum, Thai Chili Paste, Thai Seafood Dip, Chili and Lime. Lay's China has four ranges of flavors: Cool & Refreshing (Cucumber, Kiwi, Blueberry, Cherry Tomato, and Lime),

neg: Red slaw Red slaw Red slaw (sometimes called barbecue slaw) is a condiment commonly served on hot dogs, on barbecue pork sandwiches, as a side dish for other types of barbecue, on hamburgers, or with other foods. It is an essential part of "Lexington style" North Carolina barbecue. Red slaw is different from traditional coleslaw in that it does not use mayonnaise as an ingredient, allowing it to be stored for longer periods without refrigeration and making it more suitable for outdoor serving. It is made with green cabbage, vinegar and ketchup, giving it the characteristic color. In addition to being a

neg: Red slaw Red slaw Red slaw (sometimes called barbecue slaw) is a condiment commonly served on hot dogs, on barbecue pork sandwiches, as a side dish for other types of barbecue, on hamburgers, or with other foods. It is an essential part of "Lexington style" North Carolina barbecue. Red slaw is different from traditional coleslaw in that it does not use mayonnaise as an ingredient, allowing it to be stored for longer periods without refrigeration and making it more suitable for outdoor serving. It is made with green cabbage, vinegar and ketchup, giving it the characteristic color. In addition to being a

neg: Thousand Island dressing foreigners, and its origin unclear, since the dressing has no relationship to Rhode Island and the name is not used for similar preparations outside Sweden. In Germany, a similar salad dressing is called "American dressing". Thousand Island dressing Thousand Island dressing is an American salad dressing and condiment based on mayonnaise and can include olive oil, lemon juice, orange juice, paprika, Worcestershire sauce, mustard, vinegar, cream, chili sauce, tomato purée, ketchup or Tabasco sauce. It is one of the most common alternative spreads on a Reuben sandwich if one is not using Russian dressing. It also typically contains finely chopped

neg: Swabian cuisine Sauerkraut which is not prepared from ordinary white cabbage but from pointed cabbage which is grown on the Fildern Plains near Stuttgart. The Swabian potato salad is also very famous in Germany and even in other countries. In contrast to the mayonnaise-dressed potato salad in Northern Germany, it is lighter and contains less fat. Waxy potatoes are cooked and peeled when they are still hot. Then they are sliced and mixed with diced onions before they are poured over with warm broth, vinegar and oil (great emphasis is laid on the fact that the liquid components are not mixed before

neg: Barbecue sauce a wide variety of differing barbecue sauce tastes. Some are based in regional tradition. Barbecue sauce Barbecue sauce (also abbreviated as BBQ sauce) is used as a flavoring sauce, a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork or beef ribs and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well. The ingredients vary widely even within individual countries, but most include some variation on vinegar, tomato paste, or mayonnaise (or a combination thereof) as a base, as well as liquid smoke,

neg: Chip butty Chip butty A chip butty is a sandwich made with chips (i.e., French fried potatoes) on buttered white bread or a bread roll, often with an added condiment, such as brown sauce, mayonnaise, or malt vinegar. The chip butty can be found in fish and chip shops and other casual dining establishments in the United Kingdom. It is also less commonly known as a chip sandwich, chip batch, chip roll, chip muffin, piece and chips, chip piece, or chip sarnie. One variation is the chip bap or chip barm, which uses a floury bap or barm cake instead of sliced

neg: Chip butty a house in the PC game "The Neverhood". Chip butty A chip butty is a sandwich made with chips (i.e., French fried potatoes) on buttered white bread or a bread roll, often with an added condiment, such as brown sauce, mayonnaise, or malt vinegar. The chip butty can be found in fish and chip shops and other casual dining establishments in the United Kingdom. It is also less commonly known as a chip sandwich, chip batch, chip roll, chip muffin, piece and chips, chip piece, or chip sarnie. One variation is the chip bap or chip barm, which uses a

neg: Coleslaw with a salad dressing such as mayonnaise or cream. A variety of seasonings, such as celery seed, may be added. The cabbage may come in finely minced pieces, shredded strips, or small squares. Other slaw variants include broccoli slaw, which uses shredded raw broccoli in place of the cabbage. Cream, sour cream, or buttermilk are also popular additions. Buttermilk coleslaw is most commonly found in the southern United States. Traditional German "Krautsalat" consists of finely shredded cabbage marinated with oil and vinegar. Sometimes onions or apples are added. Coleslaw with cooked ham and sliced pepper (julienne cut) in Italy is

neg: Barbecue sauce Barbecue sauce Barbecue sauce (also abbreviated as BBQ sauce) is used as a flavoring sauce, a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork or beef ribs and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well. The ingredients vary widely even within individual countries, but most include some variation on vinegar, tomato paste, or mayonnaise (or a combination thereof) as a base, as well as liquid smoke, onion powder, spices such as mustard and black pepper, and sweeteners such as sugar

neg: Potato salad herbs, and vegetables (such as onion and celery). German potato salad, or "Kartoffelsalat" is served warm or cold and prepared with potatoes. Potato salad from northern Germany is generally made with mayonnaise and quite similar to its U.S. counterpart. In Southern Germany, it is made with bacon, vinegar, salt, pepper, vegetable oil, mustard, vegetable or beef broth, and onions. American potato salad most likely originated from recipes brought to the U.S. by German and European settlers during the nineteenth century. Print evidence confirms that recipes for potato salad were often included in 19th century American cookbooks. Ingredients for traditional American

neg: Sugar caster Sugar caster A sugar caster is a small container, with a perforated top, larger than a salt shaker but similar in form. The sugar caster was part of a set of vessels, and a rack to hold them used to contain spices and condiments on the dining table. The set would have a salt shaker, a pepper shaker, a vinegar cruet, an oil cruet, a sugar shaker, and a mayonnaise jar with spoon. The word is first attested to in 1676. The set was used by the affluent and wealthy, to cast or sprinkle, pepper, sugar, salt, or the like,

neg: Salad France are vinaigrettes, typically mustard-based, while sour cream (smetana) and mayonnaise are predominant in eastern European countries and Russia. Thicker sauces are sometimes referred to as "baked potato", as a form of metonymy, although they rarely contain any starch products. In Denmark, dressings are often based on crème fraîche. In southern Europe and the eastern Mediterranean, salad is generally dressed by the diner with olive oil and vinegar. In Asia, it is common to add sesame oil, fish sauce, citrus juice, or soy sauce to salad dressings. Other salad dressings include: On 4 September 2016, the largest recorded salad, weighing

neg: Food chemistry to food for preserving flavours, or improving taste or appearance. The processes are as old as adding vinegar for pickling or as an emulsifier for emulsion mixtures like mayonnaise. These are generally listed by "E number" in the European Union or GRAS ("generally recognized as safe") by the United States Food and Drug Administration. Food chemists also help extract color from food, which is one of many jobs they have. Food chemistry Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce,

neg: Rojak into a roughly grated consistency. A delicacy from Aceh province, this rujak consists of very young and tender coconut meat, young (green) papaya, bird's eye chili, sugar, palm sugar, ice, salt, and a dash of lime. Best eaten cold. "Pengantin" means bride/groom in Indonesian. This rujak is reminiscent of Indonesia's colonial cuisine. It contains slices of boiled eggs, potatoes, fried tofu, pineapple, carrot, bean sprout, pickles, chili, lettuce, cabbage, cucumber, emping crackers, roasted peanuts, peanut sauce and has a little vinegar to it. Some variants mixed the peanut sauce with mayonnaise. It is somewhat like Central Javanese gado-gado. A Balinese

neg: Selat solo Selat solo Selat solo (Javanese for: "Solo salad") is a western-derived Javanese cuisine specialty of Solo city, Central Java, Indonesia. It consists of braised beef tenderloin served in thin watery sauce made from a mixture of garlic, vinegar, "kecap manis" (sweet soy sauce), Worcestershire sauce, water, and spiced with nutmeg and black pepper. It is served with hard boiled egg and vegetables such as string beans, potato, tomato, lettuce, cucumber, cauliflower or broccoli and carrot, and topped with potato chips and some dash of mustard or mayonnaise on the side. Despite its Javanese name — "Selat Solo" — that denote

neg: Olivier salad the dressing — was a jealously guarded secret, but it is known that the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, and smoked duck, although it is possible that the recipe was varied seasonally. The original Olivier dressing was a type of mayonnaise, made with French wine vinegar, mustard, and Provençal olive oil; its exact recipe, however, remains unknown. At the turn of the 20th century, one of Olivier's sous-chefs, Ivan Ivanov, attempted to steal the recipe. While preparing the dressing one evening in solitude, as was his custom, Olivier was suddenly called away on some emergency.

neg: Lexington Barbecue Festival the recipes vary widely, and can include many different ingredients, and range from slightly sweet to hot and spicy. The sauce also serves as the seasoning base for "red slaw" (also called "barbecue slaw"), which is coleslaw made by using Lexington-style barbecue sauce in place of mayonnaise. The "Eastern style" is the most common type in eastern North Carolina. It is a light vinegar-based sauce and is more common in the eastern and coastal sections of the state. Eastern style sometimes uses the "whole hog" as the meat (not including internal organs), and is often said to use "every part

neg: Squid as food served with alioli, mayonnaise or chilli vinegar. Squid is grilled on charcoal, brushed with a soy sauce-based marinade, and stuffed with tomato and onions. Another recipe is "rellenong pusit", stuffed with finely-chopped vegetables, squid fat, and ground pork. A variant of "pancit" noodles is "pancit pusit", which is "pancit bihon" with squid added, along with the ink, giving the noodles its dark color. In India and Sri Lanka, squid or cuttlefish is eaten in coastal areas for example, in Kerala and Tamil Nadu. Squid are eaten deep fried (Koonthal Fry) or as squid gravy (koonthal varattiyathu/Roast). In Kerala and Tamil

neg: Barbecue establishments and in Kentucky, meat is rubbed with dry seasoning (dry rubs) and smoked over hickory wood without sauce. The finished barbecue is then served with barbecue sauce on the side. The barbecue of Alabama, Georgia, and Tennessee is almost always pork, often served with a sweet tomato-based sauce. Several regional variations exist. Alabama is also known for its distinctive white sauce—a mayonnaise- and vinegar-based sauce originating in northern Alabama, used predominantly on chicken and pork. A popular item in North Carolina and Memphis is the pulled pork sandwich served on a bun and often topped with coleslaw. Pulled pork

neg: Pan bagnat Pan bagnat The Pan bagnat (pronounced "paⁿ baɲa") (pan bagna, and alternatively in French as pain bagnat) is a sandwich that is a specialty of the Nice area. It is also a specialty food and street food of Nice, France. The sandwich is composed of pain de campagne, whole wheat bread formed in a circle around the classic Salade Niçoise, a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil, salt, and pepper (never mayonnaise). Sometimes vinegar might be added. It has historically been prepared as a use for day-old bread. The pan bagnat

neg: Pasta salad sometimes celery. It is similar in style to the American macaroni salad. Pasta salad Pasta salad (Pasta fredda) is a salad dish prepared with one or more types of pasta, almost always chilled, and most often tossed in a vinegar, oil, or mayonnaise-based dressing. It is typically served as an appetizer, side dish or a main course. Pasta salad is often regarded as a spring or summertime meal, but it can be served year-round. The ingredients used vary widely by region, restaurant, seasonal availability, and/or preference of the preparer. The salad can be as simple as cold macaroni mixed with

neg: Campania is the so-called Russian salad (which is based on similar dishes from France), made of potatoes in mayonnaise garnished with shrimp and vegetables in vinegar. Russians call this same dish Olivier Salad, and Germans call it Italian salad. Another French-derived dish is "gattò" or "gâteau di patate" (oven-baked pie made of boiled potatoes). As with the Russian salad, Campania is home to popular seafood-based dishes, such as "insalata di mare" (seafood salad), "zuppa di polpo" (octopus soup), and "zuppa di cozze" (mussel soup). Other regional seafood dishes include "frittelle di mare" (fritters with seaweed), made with edible poseidonia algae, "triglie

neg: Lexington, North Carolina red slaw (sometimes called "barbecue slaw"). Red slaw is a combination of cabbage, vinegar, ketchup and crushed/ground black pepper; it is distinguishable from coleslaw because it contains no mayonnaise. Many Lexingtonians (and visitors) consider red slaw a staple for a quality barbecue experience. Red slaw is commonly served as a side dish with barbecue, grilled poultry and other meats, and on hot dogs as a relish. "Pigs in the City" is a public art initiative coordinated by Uptown Lexington, Inc., a non-profit organization created to revitalize the downtown (locally called "uptown") area of Lexington. People pay commissions to artists to

neg: Boulets à la Liégeoise balls are then cooked in a pan until golden brown before lowering the heat and letting the meat simmer in a sweet and sour sauce made from onions, vinegar, brown sugar, Liège syrup and Corinthian raisins. The sauce is called "sauce lapin" (literally "rabbit sauce"), not because of any rabbit in the sauce but after Madame Géraldine Lapin, née Corthouts, wife of Ernest Lapin (1868-1922), a tax collector in the suburbs of Liège. A true institution in brasseries and friteries throughout Liège, and known nationwide, this dish is traditionally served with French fries (it is then called "boulets-frites"), mayonnaise, and

neg: Lactarius rufus for food in Finland. In order to eat these mushrooms, you will have to cook them approximately 10 minutes in plenty of water. After this, you can either preserve them in vinegar or salt water or freeze them lightly salted. These mushrooms make a great salad, with mayonnaise, cream and onions. Be careful when tasting for identification purposes, and only take a tiny piece. The delayed action effect masks an extremely hot (maybe the hottest) mushroom. Lactarius rufus Lactarius rufus is a common, medium-sized member of the mushroom genus "Lactarius", whose many members are commonly known as milkcaps. Known by

neg: Friterie served with frites, such as hamburgers, brochette, meatballs, merguez and fried chicken. These dishes have regionally varying nicknames to distinguish the different combinations of ingredients, like the "bearclaw", for example. Traditionally, the most typical companion to fries were cold mussels in vinegar, as well as carbonade flamande. Another characteristic of a Belgian friterie is the large selection of Belgian sauces including ketchup, curry ketchup, mayonnaise, aïoli, tartar sauce, cocktail Whisky sauce, American, Samuraï, Andalouse, Riche, Mexican, Orientale, Brazil, Béarnaise or Diablo. Originally, the frites were served in sheets of paper rolled into an upside down cone. Nowadays most friteries also

neg: French fries dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are usually salted and, depending on the country, may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialties. Fries can be topped more heavily, as in the dishes of poutine and chili cheese fries. Chips can be made from "kumara" or other sweet potatoes instead of potatoes. A baked variant, oven chips, uses less oil or no oil. One very common fast food dish is fish and chips. French fries are prepared by first

neg: Salad cream Salad cream Salad cream is a creamy, pale yellow condiment based on an emulsion of about 25–50 percent oil in water, emulsified by egg yolk and acidulated by spirit vinegar. It may include other ingredients such as sugar, mustard, salt, thickener, spices, flavouring and colouring. The first ready-made commercial product was introduced in the United Kingdom in 1914, where it is used as a salad dressing and a sandwich spread. Due to the higher cost of ingredients during periods of rationing in the United Kingdom a flavour similar to mayonnaise was achieved in the creation of salad cream. In the

neg: Okoy "labuyo" chilis, ginger, garlic, peppercorns, and onion) or "pinakurat" (vinegar with fish sauce, "labuyo" chilis, peppercorns, ginger, garlic, and dried mangoes). But it can also be dipped in banana ketchup, tomato ketchup, sweet and sour sauces, or even garlic mayonnaise. Modern versions typically use regular flour or rice flour, instead of "galapong". Egg mixed with cornstarch can also be used. "Okoy" is also used to refer to savory omelettes made with mashed calabaza or sweet potato (more properly "tortang kalabasa" or "tortang kamote", respectively), with or without the shrimp. The shrimp may also be omitted completely, especially when using mashed

neg: Turkmen cuisine as they can be eaten quickly on the run, and are often sold at roadside stands. Turkmen cuisine does not generally use spices or seasonings, and is cooked with large amounts of cottonseed oil for flavor. Shashlyk, skewered chunks of mutton, pork, chicken, or sometimes fish, grilled over charcoal and garnished with raw sliced onion and a special vinegar-based sauce, is served in restaurants and often sold in the street. Restaurants in Turkmenistan serve mainly Russian fare such as pelmeni, buckwheat ("grechka"), golubtsy, and a wide variety of mayonnaise-based salads. Lagman, an Uyghur noodle dish, can also be found in

neg: Fiddlehead fern fresh and frozen. Fresh fiddleheads are available in the market for only a few weeks in springtime, and are fairly expensive. Pickled and frozen fiddleheads, however, can be found in some shops year-round. The vegetable is typically steamed, boiled and/or sautéed before being eaten hot, with hollandaise sauce, butter, lemon, vinegar and/or garlic, or chilled in salad or with mayonnaise. To cook fiddleheads, it is advised to remove the brown papery husk before washing in several changes of cold water, then boil or steam them. Boiling reduces the bitterness and the content of tannins and toxins. The Centers for Disease

neg: Barbecue in North Carolina hog except the squeal". Eastern-style sauce is vinegar- and pepper-based, with no tomato whatsoever. With Eastern Slaws, the ketchup disappears, and the mayonnaise (or whipped salad dressing) is almost universal. Pork ribs are a common alternative to the two most common types of North Carolina barbecue and a variety of festivals and competitions, such as the Twin City RibFest, are held annually. Baby Back Ribs, sometimes called top loin ribs, are short, succulent, well-marbled ribs cut from the center section of the loin. Spareribs come from lower down the rib cage (from the sides and upper belly of the pig).

neg: Thousand Island dressing Thousand Island dressing Thousand Island dressing is an American salad dressing and condiment based on mayonnaise and can include olive oil, lemon juice, orange juice, paprika, Worcestershire sauce, mustard, vinegar, cream, chili sauce, tomato purée, ketchup or Tabasco sauce. It is one of the most common alternative spreads on a Reuben sandwich if one is not using Russian dressing. It also typically contains finely chopped ingredients, which can include pickles, onions, bell peppers, green olives, hard-boiled egg, parsley, pimento, chives, garlic, or chopped nuts (such as walnuts or chestnuts). According to "The Oxford Companion to American Food and Drink", the

neg: Coleslaw called "insalata capricciosa" (capricious salad). Various cabbage-based salads that resemble coleslaw are commonly served as a side dish with the second course at dinner, next to meat and potatoes. There is no fixed recipe, but typical ingredients include shredded white cabbage (red and Chinese cabbage are also not uncommon), finely chopped onions, shredded carrots, and parsley or dill leaves, with many possible additions. These are seasoned with salt, black pepper and a pinch of sugar, and tossed with a dash of oil (typically sunflower or rapeseed) and vinegar, while mayonnaise-based dressings are uncommon. An alternative, usually served with fried fish,

neg: Dijon mustard mix of wine vinegar, water and salt designed to imitate the original verjuice. It can be used as an accompaniment to all meats in its usual form as a paste, or it can be mixed with other ingredients to make a sauce. The term "Dijonnaise" refers to a blend of Dijon mustard with mayonnaise. In 2008, the Anglo-Dutch group Unilever, which had several mustard plants in Europe, decided to close the "Amora" manufacturing plant. Since 15 July 2009 Dijon mustard is no longer manufactured and packaged in the town of Dijon, but in the neighbouring town of Chevigny-Saint-Sauveur, and 80%

neg: Packet (container) Packet (container) A packet is a small bag or pouch, made from paper, foil, plastic film or another type of packing material, often used to contain single-use quantities of foods or consumer goods such as ketchup or shampoo. Packets are commonly opened by making a small rip or tear in part of the package, and then squeezing out the contents. Condiments distributed in packets include ketchup, mustard, mayonnaise, salad cream, HP sauce, relish, tartar sauce, vinegar and soy sauce. They provide a simple and low-cost way of distributing small amounts of condiment with ready-to-eat packaged food such as hot dogs,

neg: Big Mac were not really a secret" because the recipe had been available online "for years". It consists of store-bought mayonnaise, sweet pickle relish and yellow mustard whisked together with vinegar, garlic powder, onion powder and paprika. In 2018, McDonald's revamped the special sauce by removing potassium sorbate, sodium benzoate, and calcium di-sodium EDTA. The Big Mac, along with many other McDonald's products, was first served in a collapsible cardboard container that was changed to a "clamshell" style styrofoam container in the late 1970s. Styrofoam containers were phased out beginning in 1990, due to environmental concerns. The product is now sold in

neg: Head lice infestation vinegar, isopropyl alcohol, olive oil, mayonnaise, or melted butter under a shower cap, have been disproven. The CDC states that swimming has no effect on lice, and can decrease the effectiveness of some treatments. After treatment, people are often instructed to wash all bedding and vacuum all areas the head may have been, such as car seats, coat hoods, and sofas, but this is not always necessary, since adult lice will die within 2 days without a blood meal, and newly hatched lice die within minutes of hatching. Combs and brushes may be deloused in boiling water for 5–10 minutes.

neg: Vinegar tasters suffering, death, and rebirth)", only then will they achieve Nirvana. One interpretation is that Buddhism, being concerned with the self, viewed the vinegar as a polluter of the taster's body due to its extreme flavor. Another interpretation for the image is that Buddhism reports the facts as they are, that vinegar is vinegar and isn't naturally sweet on the tongue. Trying to make it sweet is ignoring what it is, pretending it is sweet is denying what it is, while the equally harmful opposite is being disturbed by the sourness. Taoism sees life as fundamentally good in its natural state.

neg: French fries the United States, commonly being served as a side dish to entrees and being seen in fast food restaurants. The average American eats around 30 pounds of French fries a year. French fries come in multiple variations. A partial list, in alphabetical order: Fries tend to be served with a variety of accompaniments, such as salt and vinegar (malt, balsamic or white), pepper, Cajun seasoning, grated cheese, melted cheese, mushy peas, heated curry sauce, curry ketchup (mildly spiced mix of the former), hot sauce, relish, mustard, mayonnaise, bearnaise sauce, tartar sauce, chili, tzatziki, feta cheese, garlic sauce, fry sauce, butter,

neg: Zabar's shops which includes the Vinegar Factory, on East 91st Street near York Avenue, and E.A.T., at Madison Avenue near 80th Street. A move and expansion in the 1970s made Zabar's one of the largest supermarkets in Manhattan. In 2011, Zabar's briefly got nationwide attention from news outlets when a reporter for New Orleans' "Times-Picayune" observed that the store's product labeled "Lobster Salad" actually contained no lobster. "The New York Times" reported that the store "charged $16.95 a pound" for the seafood spread made mostly of salted crawfish and mayonnaise. Maine's "Bangor Daily News" said a Maine Lobster Council director advised

neg: Jheri Redding a young man in Chicago, Redding was teaching chemistry and working as a hair stylist using beauty products that did not perform to his expectations. He began experimenting with chemicals and other ingredients he found in his kitchen, such as mayonnaise and vinegar, to make his own shampoos, rinses and hairdressing solutions to improve the hair of his clients. From that grew the treatments, styling creams and gels that became known as Jheri Redding Products. Redding moved to Los Angeles, California, shortly after World War II was over. Having adopted his unusual nickname along the way, he founded Jheri Redding

neg: Deviled egg and halved lengthwise, and the yolks are removed. The yolks are then mashed and mixed with a variety of other ingredients, such as mayonnaise and mustard. Tartar sauce or Worcestershire sauce are also sometimes used. Other common flavorings include: diced pickle or pickle relish, salt, ground black pepper, powdered cayenne pepper or chipotle chilies, turmeric, vinegar, ketchup, green olives, pimentos, poppyseed, thyme, cilantro, minced onion, pickle brine, caviar, cream, capers, and sour cream. Contemporary versions of deviled eggs tend to include a wider range of seasonings and added ingredients, such as garlic, horseradish, wasabi, sliced jalapeños, cheese, chutney, capers, salsa,

neg: Elegant glass range of items available including: Tableware included plates, bowls, platters, sherbets, salt and pepper shakers, compotes, creamers, sugar bowls, epergnes, mayonnaise bowls, place holders, baskets, candy dishes, cruets, bells, candlesticks, cheese stands, bread and butter plates, baskets, bon bons, jam/jelly jars, tidbit trays, nut dishes, celery dishes, pickle dishes, lamps, cracker jars, oil and vinegar bottles, marmalade jars, and vases. Barware includes card trays, milk pitchers, jugs, cigarette holders, coasters, cordial glasses, cocktails glasses, decanters, bitters bottles, ice buckets, water goblets, wine glasses, ashtrays, and muddlers. Companies that made Elegant glass and the patterns they produced. Companies and artists that

neg: La Costeña (food company) it has offices all over the world such as those in Spain and mainland China. According to the trade paper "Soy Entrepreneur", in the same year La Costeña controlled sixty-nine percent of the world chile market, with sixteen percent of its output going to other countries. The company has a wide variety of products in different presentations. Their main products are chilies, beans, tomato puree, ketchup, mayonnaise, vegetables, creams and soups, sauces, specialties, vinegar, fruit, jams and marmalades, portion packs, Dona Chonita, Rancherita, French’s. Products include jalapeños, nachos chilies (slices of jalapeños), jalapeños bits, serrano, serrano slices, rajas rojas, rajas

neg: Barbecue chicken a mixture of lime, spices, vegetables, vinegar and other ingredients, and then smoking the chicken. Street food stalls that serve breakfast and lunch dishes, called "Loncherias", sometimes offer barbecue chicken. In Alabama, egg or mayonnaise-based white sauces are sometimes served with barbecue chicken at the table as a dipping sauce. This has been described in the book "1,000 Places to See in the United States and Canada Before You Die" as being more common in Northern Alabama, particularly in Northwest Alabama. Per the same book, barbecue in Southern Alabama tends to have sauces that are tomato-based. California Pizza Kitchen, a

neg: The Biggest Loser (season 7) to "kick their asses and beat the crap out of them." Everyone but Laura regrets how much they consumed, while Sione tries to rationalize his mistakes as a fight for power. Although extremely upset, Bob comments that once the contestants told him how the previous night's voting proceeded, he understands why everyone wanted the ticket. Jillian takes her team to Subway for a healthy meal. Last season's father/daughter duo Coleen and Jerry walk in, and they teach the contestants how to make a healthy sandwich. Jillian gives some tips, like using mustard and vinegar instead of oil and mayonnaise, apples

neg: Vinegar Hill, Brooklyn Revival style homes mixed with industrial buildings. Hudson Avenue and Plymouth, Water and Front Streets are made of Belgian Blocks, although residents mistakenly refer to them as cobblestones. The Vinegar Hill area includes the Vinegar Hill Historic District and is home to the Con Edison Hudson Avenue Substation. The Substation is not very productive and there are many debates as to what the substation should be converted to. Vinegar Hill has been described as a very quiet neighborhood where its residents know one another. According to a "New York Times" article published in 1999, some residents of Vinegar Hill are

neg: Vinegar Girl on numerous sources, which he bent to his own purposes for his plays. So it's in keeping with this tradition that Tyler, too, extracts what she wants from Shakespeare's "Shrew" and cuts his plotline about Bianca and her suitors. "Vinegar Girl" is a fizzy cocktail of a romantic comedy, far more sweet than acidic, about finding a mate who appreciates you for your idiosyncratic, principled self — no taming necessary." Vinegar Girl Vinegar Girl is a 2016 novel by American author Anne Tyler. It is the third book of Random House's "Hogarth Shakespeare" project, in which contemporary novelists retell stories

neg: The Vinegar Tree what gives Osborn's play its finesse and glitter is the neatness of its writing and the sheer style of its construction as well as the observation and comic insight Osborn brings to his characters" "The Vinegar Tree" was made into a movie called "Should Ladies Behave?" in 1933 with Alice Brady, Lionel Barrymore, Conway Tearle, Katherine Alexander, Mary Carlisle, William Janney, Halliwell Hobbes. The screenwriters were Bella and Samuel Spewack and the director was Harry Beaumont. The Vinegar Tree The Vinegar Tree is an early play by the American playwright Paul Osborn. It is a light comedy of manners and

neg: Duke's Mayonnaise Duke's Mayonnaise Duke's Mayonnaise is a condiment created by Mrs. Eugenia Duke at Duke's sandwich shop of Greenville, South Carolina, in 1917. While it is the third-largest mayonnaise brand in the United States (behind Hellmann's and Kraft), its popularity was at first largely limited to the South. It is used in regional favorites such as tomato sandwiches, cole slaw, deviled eggs, pimento cheese, and potato salad. Duke's Mayonnaise contains more egg yolks than other mayonnaise products and no added sugar, giving it a tangy flavor. By 2017, in the centennial year of its original recipe, Duke's mayonnaise became available throughout

neg: Dressed herring Dressed herring Dressed herring, colloquially known as herring under a fur coat ( or just ), is a layered salad composed of diced pickled herring covered with layers of grated boiled vegetables (potatoes, carrots, beetroots), chopped onions, and mayonnaise. Some variations of this dish include a layer of fresh grated apple while some do not. A final layer of grated boiled beetroot covered with mayonnaise is what gives the salad its characteristic rich purple color. Dressed herring salad is often decorated with grated boiled eggs (whites, yolks, or both). Dressed herring salad is popular in Russia, Ukraine (), Belarus ()

neg: Marie Rose sauce it is being served (e.g. chip shop) and what the sauce is being accompanied with (such as chips or salad). More formal recipes may also incorporate ingredients such as horseradish, herbs, and a splash of Irish brandy. Some restaurants may top or accompany Marie Rose sauce with Irish cheddar cheese. Marie Rose sauce Marie Rose sauce (known in some areas as cocktail sauce or seafood sauce) is a British condiment often made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and black pepper. A simpler version can be made by merely mixing tomato ketchup with mayonnaise. The sauce,

neg: Dressed herring and other countries of the former USSR (, , ). It is one of the traditional dishes served as zakuski at New Year (Novy God) and Christmas celebrations. Dressed herring Dressed herring, colloquially known as herring under a fur coat ( or just ), is a layered salad composed of diced pickled herring covered with layers of grated boiled vegetables (potatoes, carrots, beetroots), chopped onions, and mayonnaise. Some variations of this dish include a layer of fresh grated apple while some do not. A final layer of grated boiled beetroot covered with mayonnaise is what gives the salad its characteristic

neg: Vinegar Hill, Brooklyn the 19th century, one of several places in the New York area with that moniker because of its sizable population of Irish immigrants. Vinegar Hill stretches from the East River Waterfront to Front Street and from the Brooklyn Navy Yard to Bridge Street, roughly comprising a six block area. Before the construction of the Brooklyn-Queens Expressway in the 1950s, Vinegar Hill's area was significantly larger, extending south to Tillary Street, including what is now known as RAMBO. The neighborhood also includes the New York City Housing Authority's Farragut Houses. Most of Vinegar Hill consists of 19th-century Federal Style and Greek

neg: This Isn't What It Looks Like with Cass, it is possible he simply based Max-Ernest on himself as a child. He also tells the story of when he nearly drowned in a jar of mayonnaise, describing how when he was a baby an old pea had gotten stuck in the folds of his thigh, causing him to scream and cry all the time. One day, however, at a restaurant, a waitress takes him to quiet him, discovers the pea, and washes him out in a very large jar of mayonnaise to get it out. However, he sinks to the bottom, and she is unable to get

neg: Mayonnaise (Mayonnaise album) 10, which were written by Monty Macalino and Martin Rebong. Mayonnaise (Mayonnaise album) Mayonnaise is the debut album of the Filipino alternative rock band, Mayonnaise. The album was released in November 2004, under VAMP records, an independent music label. It was manufactured and distributed nationwide in the Philippines by Sony Music. Tracks of the album were all recorded at Wombworks Studios, owned by ace Razorback bassist Louie Talan. All songs were produced by Rommel Sanchez, accompanied by Kevin Roy (of Razorback) for vocal supervision. Mastering of the album was done in Tracks Studios in Pasig, by Angee Rozul. All songs

neg: Mayonnaise (Mayonnaise album) Mayonnaise (Mayonnaise album) Mayonnaise is the debut album of the Filipino alternative rock band, Mayonnaise. The album was released in November 2004, under VAMP records, an independent music label. It was manufactured and distributed nationwide in the Philippines by Sony Music. Tracks of the album were all recorded at Wombworks Studios, owned by ace Razorback bassist Louie Talan. All songs were produced by Rommel Sanchez, accompanied by Kevin Roy (of Razorback) for vocal supervision. Mastering of the album was done in Tracks Studios in Pasig, by Angee Rozul. All songs were written by Monty Macalino except for tracks 9 and

neg: Mrs. Schlorer's Mrs. Schlorer's Mrs. Schlorer's was the brand name for mayonnaise and numerous other food condiments originally manufactured by the Schlorer Delicatessen Company in Philadelphia, PA. Mrs. Schlorer's Mayonnaise is credited as being the first mayonnaise put in jars and sold commercially in 1907. The first products trademarked by the Schlorer Delicatessen Company were Mrs. Schlorer's Mayonnaise and Mrs. Schlorer's Olivenaise in 1917. In the early 1900s, Amelia Schlorer of Philadelphia, PA mastered the art of making her own mayonnaise. At that time, homemakers, often unsuccessfully, attempted to make mayonnaise following recipes from cookbooks inherited from Europe in the 18th century.

neg: Mayonnaise Well-known brands include Nasoya's Nayonaise, Vegenaise and Just Mayo in North America, and Plamil Egg Free in the UK. Mayonnaise is used commonly around the world, and is also a base for many other chilled sauces and salad dressings. For example, "sauce rémoulade", in classic French cuisine, is mayonnaise to which has been added mustard, gherkins, capers, parsley, chervil, tarragon, and possibly anchovy essence. Chile is the world's third major per capita consumer of mayonnaise and first in Latin America. Commercial mayonnaise became widely accessible in the 1980s. Guidelines issued in September 1991 by Europe's Federation of the Condiment Sauce