Topic: FRIDAY THE 13TH, THE REVENGE OF BK'S NOTES (Read 60579 times)

MBarnum · « **Reply #330 on:** June 13, 2008, 04:53:35 PM »

Until this very moment I did not even realize that Donnie Wahlberg and Mark Wahlberg were two differnt people.

JoseSPiano · « **Reply #331 on:** June 13, 2008, 04:54:01 PM »

Quote from: Cillaliz on June 13, 2008, 04:42:09 PM

What makes Duke's so special?

It's just really, really good. One of the things that sets it apart from most of the other mayo's out there is that it does not contain any sugar. Any sweetness is from cider vinegar.

I was never much of a mayo fan until I moved to Richmond, and was told that I just had to try Duke's by a couple of people. Well... Every tuna salad and chicken salad I've made ever since has included Duke's. And it really is the only mayo that should be used for a proper pimiento cheese.

My friend here in NYC who I supply actually eats it by the spoonful as a snack!

JoseSPiano · « **Reply #332 on:** June 13, 2008, 04:56:07 PM »

PAGE 12 DUKE'S DANCE[/url]

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Edisaurus · « **Reply #333 on:** June 13, 2008, 04:58:44 PM »

Quote from: elmore3003 on June 13, 2008, 04:05:09 PM

Let's just say I never want to work with her again. She's a bitch.

There are many people in Atlanta who feel that way about the Tai Pan director Daryl Duke. But we don't need to worry about that anymore...

JoseSPiano · « **Reply #334 on:** June 13, 2008, 04:59:05 PM »

From the DUKE'S website:

Quote

A Uniquely Southern Recipe

Almost a century after Eugenia Duke created her unique mayonnaise recipe, Duke’s is still made in Greenville, South Carolina. Mrs. Duke’s kitchen has been replaced by a modern production facility that turns out 240 jars of mayonnaise a minute, but the recipe for Duke’s Mayonnaise has remained the same. “We’ve never changed the formula,” explains Mark Sauer, vice president of sales for C. F. Sauer and great-grandson of Conrad Sauer, Sr., “not since Duke’s time.” Duke’s, he says, is a uniquely Southern product. “It was developed at a time when the South was still a distinctive place with a distinctive taste. And that hasn’t changed.” The formula for Duke’s includes more egg yolks than other brands of mayonnaise, he points out. It also has no added sugar. (It’s the only major brand of mayonnaise that can make that claim.) That combination gives the mayonnaise a tanginess Duke’s fans have come to love.

Ron Pulliam · « **Reply #335 on:** June 13, 2008, 05:02:58 PM »

I knew the eggs made a difference!

S. Woody White · « **Reply #336 on:** June 13, 2008, 05:04:44 PM »

Quote from: Ron Pulliam on June 13, 2008, 04:37:00 PM

...(and wouldn't I just KILL for a jar of Duke's Mayonnaise! We have Best Foods brand, which "they say" is Duke's "west of the Applachians" -- or should that be "Rockies"?).

Stuff and nonsense. Best Foods, in the West, is Hellman's in the East. Both brands are made by Unilever, which also makes I Can't Believe It's Not Butter. Which says a lot, if you ask me.

JoseSPiano · « **Reply #337 on:** June 13, 2008, 05:05:05 PM »

And speaking of C.F. Sauer's...

Sauer's is a company based in Richmond, Virginia, that specializes in spices and flavorings (vanilla, almond extract, etc.). Well... A few years ago while shopping at Ukrop's, I compared the labels on a jar of Duke's and a jar of C.F. Sauer's own mayo, well... The ingredient and nutrition panels looked very similar. I did not conduct a side-by-side taste test, but I still wonder....

JoseSPiano · « **Reply #338 on:** June 13, 2008, 05:08:09 PM »

Quote from: S. Woody White on June 13, 2008, 05:04:44 PM

Stuff and nonsense. Best Foods, in the West, is Hellman's in the East. Both brands are made by Unilever, which also makes I Can't Believe It's Not Butter. Which says a lot, if you ask me.

Unilever also makes Lifebuoy, Pond's, Dove and Vaseline.

S. Woody White · « **Reply #339 on:** June 13, 2008, 05:09:21 PM »

Quote from: Cillaliz on June 13, 2008, 04:39:13 PM

Broccoli

No, my money is on potatoes. Make everyone eat rice, corrupt our society that way.

Come to think of it, destroy potatoes and you've distroyed the entire fast food industry (no french fries, natch). No more jobs for kids, they're all out on the streets, broke and corruptable. Time to spark a revolution!

It could work!

S. Woody White · « **Reply #340 on:** June 13, 2008, 05:10:23 PM »

Quote from: JoseSPiano on June 13, 2008, 05:08:09 PM

Unilever also makes Lifebuoy, Pond's, Dove and Vaseline.

So THAT'S your beauty regimen! The secret is out!

JoseSPiano · « **Reply #341 on:** June 13, 2008, 05:11:37 PM »

And, yes, it was sad to hear about the sudden death of Tim Russert. When I got home earlier and turned on the TV... I, too, will miss his presence on TV.

JoseSPiano · « **Reply #342 on:** June 13, 2008, 05:12:58 PM »

Quote from: S. Woody White on June 13, 2008, 05:10:23 PM

So THAT'S your beauty regimen! The secret is out!

Um... No. The secret - at least what I've always thought it was - was all the Rice I ate with almost each and every meal while I was growing up.

Cillaliz · « **Reply #343 on:** June 13, 2008, 05:22:13 PM »

Quote from: JoseSPiano on June 13, 2008, 04:59:05 PM

From the DUKE'S website:

so twice the egg yolks = twice the cholesterol

S. Woody White · « **Reply #344 on:** June 13, 2008, 05:24:48 PM »

Has anyone here yet made mayonaise from scratch?

(Or, if you add garlic, aioli?

)

S. Woody White · « **Reply #345 on:** June 13, 2008, 05:31:51 PM »

Come to think of it, some mayo would go well with tonight's pre-terrorist tainted broccoli.

JoseSPiano · « **Reply #346 on:** June 13, 2008, 05:37:31 PM »

DR Cillaliz - WHOA! Those are some "wet" pictures. Once again, glad to know that you're out of harm's way.

JoseSPiano · « **Reply #347 on:** June 13, 2008, 05:39:47 PM »

Quote from: S. Woody White on June 13, 2008, 05:24:48 PM

Has anyone here yet made mayonaise from scratch?

(Or, if you add garlic, aioli? )

Mais, bien sûr.

*Homemade mayo on chilled, poached asparagus...

S. Woody White · « **Reply #348 on:** June 13, 2008, 06:01:40 PM »

Well, I should have known that you would have made some mayo, Jose.

Blender method or entirely by hand? I followed Julia's instructions for by hand. Using lemon juice. I just gave der B a taste, and he liked.

S. Woody White · « **Reply #349 on:** June 13, 2008, 06:02:34 PM »

And now my shoulder is tired.

And it's time for the Doctor!

Cillaliz · « **Reply #350 on:** June 13, 2008, 06:07:59 PM »

Quote from: JoseSPiano on June 13, 2008, 05:37:31 PM

DR Cillaliz - WHOA! Those are some "wet" pictures. Once again, glad to know that you're out of harm's way.

Thanks Jose. I know many from Cedar Rapids. I think most of them live away from the area but they work in the flood zone.

bk · « **Reply #351 on:** June 13, 2008, 06:09:54 PM »

I've never made mayonnaise from scratch but I once scratched some mayonnaise - it's really messy and gets under the fingernails. I only like Best Foods mayo - will not eat any other.

Cillaliz · « **Reply #352 on:** June 13, 2008, 06:19:21 PM »

Bring out the Hellman's and bring out the best.

I'd be curious to try Duke's, though

elmore3003 · « **Reply #353 on:** June 13, 2008, 06:26:51 PM »

I am quite enjoying the gamine Natalie Dessay as Marie, in the La Fille du Regiment. It's a very funny production, and the director won my respect for taking her farewell at the end of the first act very seriously. It was quite moving.

The cast is excellent and I wish I'd seen them at the Met. Dessay and Juan Diego Florez in his liederhosen look like teenagers, and the character sngers are very wonderful. Donald maxwell of the old D'Oyly Carte opera company is a hoot as the Marquise's factotum and Corbelli as Sulpice looks like one of those round-bottomed dolls you can't knock over. The great Felicity Palmer as the Marquise of Berkenfield is also a hoot.

elmore3003 · « **Reply #354 on:** June 13, 2008, 06:28:00 PM »

Let's hear it for Mr Florez and his millions of high C's. It's criminal to sing so well, act so well, and look so good. There must be a wart.

JoseSPiano · « **Reply #355 on:** June 13, 2008, 06:33:26 PM »

Quote from: elmore3003 on June 13, 2008, 06:28:00 PM

Let's hear it for Mr Florez and his millions of high C's. It's criminal to sing so well, act so well, and look so good. There must be a wart.

There isn't.

JoseSPiano · « **Reply #356 on:** June 13, 2008, 07:37:10 PM »

And, yes, that is sooooo a joke. (Sadly.) Besides, I never kiss and tell.

Matt H. · « **Reply #357 on:** June 13, 2008, 08:09:09 PM »

Enjoyed some wonderful things during my viewing this evening. I began by finishing the bonus features on DRILLBIT TAYLOR. Luckily, apart from the commentary, none were of any extreme length. I think the longest featurette was like 3 1/2 minutes.

I thought the commentary was going to be mostly silent; it certainly started out that way, but it picked up after the credits, and then one at a time, the three young stars entered the commentary room with the director and one of the writers to talk. They weren't very annoying since at the time they hadn't seen the finished movie and got wrapped up watching themselves on the screen. They are good actors; they seem very focused on doing their stuff and can be objective about what they're seeing.

Matt H. · « **Reply #358 on:** June 13, 2008, 08:12:53 PM »

Next, I watched HUSH HUSH SWEET CHARLOTTE from the Fox/Bette Davis box set. I've always loved this movie. It's too long by at least 10 minutes, but what a joy to have so many fabulous actors in one film. I never tire of seeing it.

Matt H. · « **Reply #359 on:** June 13, 2008, 08:14:41 PM »

I watched the "making of" documentary on the disc. There were more stills of Joan Crawford in wardrobe and on the sets for the film than I've ever seen before. I wish they had footage she shot with Moorehead and Cecil Kellaway. Oh, well.

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Author Topic: FRIDAY THE 13TH, THE REVENGE OF BK'S NOTES (Read 60579 times)

MBarnum

Cillaliz

Cillaliz

Cillaliz