I read this whole shitty article and nowhere is there a convincing argument that mayonnaise consumption is even down. So I decided to double check the work of the journalist (quite necessary in this age) and discovered it up year over year.<p>The author of this piece just lied to us all.<p><a href="https://www.statista.com/statistics/280777/us-households-usage-of-mayonnaise-or-mayonnaise-type-salad-dressing-trend/" rel="nofollow">https://www.statista.com/statistics/280777/us-households-usa...</a>
In general, I don't even consider the stuff sold in store mayonnaise - if ever there was a need for what you can call stuff. You can make your own (real) mayo pretty easily, an egg yolk, some mustard and vegetable oil, I like to add a few drops of lemon or vinegar. Get ready to have your mind blown by much better taste and an inviting yellow color rather than the crap that's mass produced. It's also a good way to realize how much oil is in mayo and to wonder how your 90lb grandma was able to whisk for hours but your arm hurts after a 25 seconds...
"They’re also shunning their parents’ preferred restaurants — Applebee’s, Ruby Tuesday, TGI Fridays"<p>Wait, were these really ever anybody's "preferred" restaurants?<p>On the mayo front, my 15yo has no problem with it. But he does seem to share the American cheese hatred of the new generation.
> He’s a good son. I also have a daughter. She was a women’s and gender studies major in college. Naturally, she loathes mayonnaise.<p>This is gold.
I'm a millenial, what is an identity condiment? I googled it and all I got were a bunch of opinion piece articles written within a few days of eachother in 2018 saying they're the new way millenials are bad.
Mayo has some very good applications: it goes well on a hamburger; it's an easy way to make a good grilled cheese. The issue is that nobody wants to eat a condiment as the binder in a "wet salad." In fact, I mostly just don't want a wet salad; I'd rather eat mashed potatoes than a potato salad, and having googled a Waldorf salad, it sounds like it would be outright better with the mayo just left out. The issue with the author isn't that people younger than him dislike mayo; it's that they dislike it as the "wet" ingredient in an otherwise milquetoast dish.
I like mayo but pretty much all shelf mayo is made with oils that are bad for you. Even some brands which claim to use olive oil primarily use another oil with olive oil further down the ingredient list.
Good God, what on earth have you lot on the left side of the pond been up to (two years ago)?<p>I know first hand that the US as a whole is capable of delivering some incredible flavours - many of which are frankly world beaters - even at a "fast food" level. My exhibit A has to be something like TLC (Texas Land and Cattle). This chain majors in grilled beef. They grill with aromatic chips and use decently aged beef. It's TX: the quality of the raw ingredient should be assumed superb and it is. Quantities are ridiculously large. I ask for "blue" and get it and it's still hot. Proper job. I could also whitter on about the quality of seafood in FL, and of course the Key Lime pie. LA - more quality seafood and in NOLA you get the utter nonsense that is the Po'boy: a monster sandwich that originated as a charity thing from those who had a little to feed the poorer than themselves. The Poboy has grown to gargantuan proportions. I could go on and on (I still have 20 states to visit) but:<p>Then you get to things like cheese and creme and supplementary flavours and sauces. Something goes wrong here. It's not endemic as such but something is a bit wrong. I am singling out the US but I see this everywhere to a much lesser extent.<p>For example - cheese: I have eaten some gorgeous cheese in the US but that's quite rare. "Swiss, Cheddar or American", which translates into "white with optional holes, off white, or weird" I think there's an orange coloured option too. If you are really unlucky, it is sprayed out of a can. They all taste like Monday (differing name, same thing).<p>Right, let's do sauce: Mayo is Belgian (Probably French invention but I think that BE is the main modern user around these parts. NL is also a contender). Ketchup: Complicated. Basic tomato ketchup ("You say tomatow ...") is probably GB. DE (Germany) has quite a lot of options including the divine "Gewurz" versions.<p>Mustard. Right, you lot have completely lost the plot here. Mustard should destroy your tastebuds by default or at least have some flavour. OK that's a bit daft. US bog standard mustard tastes like bog standard senf (German) with the flavour removed. DE has a lot of mustards beyond the stuff sold in the schnellis (fast food booths - Anglicised) and so does the US but it is hard to find. French mustard eg Dijon is quite mild but loads of flavour, English mustard is rather warm but not rudely hot. A touch of the stuff can enhance a boring mouthful or make a good one sing. Our horse-raddish on the other hand can leave you completely breatheless.<p>BTW I live quite close to Cheddar ie the gorge, where the cheese comes from.
Even if they can kill the mayo industry in the USA, I doubt they'll ever kill it in Eastern Canada/Quebec. It is just too ingrained culturally with the food there.
Mayo is a staple in my cooking. Kewpie and the normal Best Foods. Great for marinades, great as a sauce base.<p>Kewpie, soy sauce, pizzazz on white rice is just tasty. Or kewpie on noodles :)