Anonymous wrote:Nothing. Who still wants to celebrate this disgusting country?
Anonymous wrote:Anyone *just* taking a watermelon? It's so dang hot.
Anonymous wrote:I making a blackberry pie.
#summercalories
Anonymous wrote:Anonymous wrote:I do some food writing/have a related Instagram account, and the things that have been most popular in the past several months (somewhat surprisingly because they aren’t that visual compared to say, a steak dinner or a cake) are seafood dips. Specifically in my case a cold devilled crab dip and a smoked whitefish dip.
I don’t know if this means they are “trending this year” necessarily but it’s a good indicator of people’s interest.
I would never bring this to a dinner.
Anonymous wrote:The unsafe-mayo dcum cult must be real fun traveling to places like Oaxaca and not eating the street tacos.
Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:Ps- please stop with the mayo based items on July 4th. Yuck.
PS, please get over yourself.
It’s not a judgement it’s a health concern.
Most people aren’t eating globs of mayonnaise on a daily basis. Fourth of July is a holiday. People want to eat special food because it’s a special occasion. You do not have to eat it if you’re concerned about your health.
I think perhaps PP meant health concern interns of mayo sitting out for hours at a time. It doesn’t really concern me, we keep the food indoors and on ice, and most people eat right when we arrive (dinner time).
I don’t eat mayo, so I’m no expert. But I see bottles of mayonnaise out on tables in restaurants all the time. Not sealed mayo packets, but big half empty bottles of Hellman’s which appear to have been out all day. I don’t think anyone is switching them for refrigerated ones at the local dive diner.
What gives? Why is ok for that mayo to stay out all day, but not potato salad made with it? My personal theory is that grocery store mayo is perfectly fine and potato salad made with it won’t go bad as quickly as people think. All the preservatives prevent the bacteria from growing. Just like homemade whipped cream goes bad far before the commercial stuff does.
Sealed mayo at room temp is fine. Mayo based items sitting outside at length in 80-90 degree heat breeds bacteria like salmonella (it’s egg based).
Did you think that commercial mayonnaise is using eggs that aren't pasteurized?
(CDC, FDA, and USDA all give different advice re: homemade vs commercially made mayonnaise.)
Anonymous wrote:Ps- please stop with the mayo based items on July 4th. Yuck.
Anonymous wrote:The answer is always pigs in a blanket.

Anonymous wrote:Anonymous wrote:I feel like such a loser. Zero plans for July 4th. We used to have so much fun, now the friends we used to hang out with go to their second homes all summer and kids both out of town. So boring.
We have tickets to a play. It was the cheapest night of the summer to see it and I was able to get great seats. This may become my new July 4th tradition.