Gluten free mayonnaise.
Gluten free mayonnaise
Gluten free mayonnaise
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So Smokey the Bear is part of a PSYOPS war because the Natinoal Forest Service paid for it? Where do you draw the line?
You just replied to a comment which expressed the sentiment: âI donât know.â
See how many of those are loaded with clearly visible qualifiers? And some donât use the most common abbreviation of mayonnaise. And donât feature pictures of eggs? And say clearly on the front what they are? Just Mayo says âJust Mayoâ on the front. And nearly nothing else.
Also Iâve typed mayonnaise so much now its meaningless.|
How easy is it to tell these things from across the room? How closely, and how many times, did you have to see that label to realize these things? How hard did you have to think (knowing it was egg free BTW) before these ideas came to you? MORE IMPORTANTLY! I ascribe everything to malice, because youâre all out to get me an Iâve been trying to quit smoking. Also sleep? A thing that is foreign to me lately. But given just how damn pretty that label is (and it really is, its a well designed package) I find it really hard to believe that any professional designer would come up with that without specific instruction. But again Iâd like to stress Iâm sure its a delicious product, Iâve yet to have an egg-less mayo-like in that market segment that didnât get it right. Regardless of the market segment, or the size of the company, or even how deliberate it is. Itâs a pretty clear cut example of deceptive marketing. I hand you a jar of creamy delicious with the word âmayoâ and a picture of an egg on it? What do you think Iâm handing you?
In all fairness Gluten is a common ingredient in processed food. Crazy god damned common. My friends with Celiac need to check that ground beef doesnât have any. Apparently its used as a stabilizer and emulsifier. Exactly the sort of thing you would find in processed (or eggless!) mayo.
But yeah seriously thereâs no reason that shit should be in mayo, and I donât think it generally is. So this is a bit like when they label bottled water gluten and GMO free. Itâs fucking water, its basically a big jar of unprocessed h2o (Holy shit! Is that might be un chemical?!).
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I would have no idea, but I wouldnât take it, because that is a damned odd way to greet a stranger, regardless of whatever the label says.
Also this. I heard it about mayonnaise jars but.
Another variant was the Mason jar grenade. The safety pin of hand grenades would be pulled and the grenades would be placed in glass Ball Mason jars, which would hold back the safety lever. The safety lever would release upon the shattering of the jar and the grenade would detonate. This particular variant was popular with helicopter warfare, and were used as improvised anti-personnel cluster bombs during air raids. They were easy to dump out of the flight door over a target, and the thick Ball Mason glass was resistant to premature shattering. They could also be partially filled with gasoline or jellied gasoline, Napalm, to add to their destructive nature.
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Organic, free range water >:)
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Iâll see your organic free-range and raise you an artisanal.
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To be clear, I am not arguing. I am not refuting any statements you made, I just have been thinking about gluten and gels (like mayo, which cooks call emulsions but apparently hard core scientists dispute the label).
I canât think of how gluten would be used as a stabilizer in any form of vegan mayo. It is hydrophobic ( https://www.google.com/url?sa=t&source=web&rct=j&url=http://www.aaccnet.org/publications/cc/backissues/1986/Documents/chem63_336.pdf&ved=0CCgQFjACahUKEwiJnfKXjfLHAhXHSYgKHSLICLg&usg=AFQjCNFPGwtGShnhU0Zp9m0mNbj9ISCF8A&sig2=gCfxPHflvs_LCOe15gE-hQ ), so it would likely prevent the gel of oil and water from setting.
The suspension of water droplets in mayo, vegan or otherwise is what gives it the texture people love or hate. Ironically using gelatin in very small amounts (Hervre This, Molecular Gastronomy) makes for an even more stable gel. But that ainât vegan 
As to your comment about gluten in ground beef, yeah it is common. The British, when used in sausage, is called Rusk. (Thatâs an odd sounding sentence). I know I am a nerd, but when in doubt grind your own.
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Well, itâs not terribly clear. FOCUS, man, FOCUS!
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Well the rusk is a bread product a bit like bread crumbs. And its used in sausages for the same reason a panade or bread crumbs get added to meatballs or meatloaf. Apparently certain kinds of cheap ground beef and pre-formed burgers contain straight gluten as a food additive, I spent a surprising amount of time reading the back of meat and meat product labels to make sure college bbqs didnât turn into a poop-pacalypse for a friends girlfriend and sister. It was pretty shocking how many products have âglutenâ in the ingredients list. Not flour, wheat, or bread, just gluten. Its still pretty inocuous stuff, it can just be a problem for our celiac friends if they arenât careful because its counterintuitive.
Gluten free mayo might just be one of those things like gluten free water, or organic firewood (actually a thing they sell near me). An easy, slightly deceptive, label applied to things that are always what the label describes.
Your turn of phrase has made my day.
I am the Eggman!
But it is also true that they are the Eggmen.
You see no difference in the integrity of Joe Blogger, and someone who works for NYT (who would lose EVERYTHING)? Itâs a matter of whatâs at stake. Donât be obtuse good sir.
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