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I’ll add that I don’t make my own mayonnaise for everyday use, but I always make it for potato salad and deviled eggs.  The egg flavor of homemade mayonnaise really comes out in recipes like that.   As for cost, though, I would not say that my homemade is cheaper, since I use peanut oil.  But...

In my experience, hand-whisked mayonnaise is a bit “loose”, as people say.  Blender mayonnaise is thicker but troublesome.  I much prefer to make mine in the food processor; the resulting mayonnaise is very stiff and very unlikely to separate, and the processor is much easier to deal with than a...

BTW, the videos are not showing up in the links.

Raw yolks and cooked yolks produce wildly different results, no doubt.  I prefer raw yolks in eggnog (although those are partially “cooked” by the alcohol), but I love the texture and richness of cooked yolks in a custard.  The final mix doesn’t really taste like eggs, for those who have never...

I eat raw eggs all the time.  Dirty kitchens and slovenly habits are the main culprits in food poisoning.   Nevertheless, my favorite ice cream is the custard type: 2 yolks and ¼ c sugar for every cup of milk (or ½ c milk + ½ c cream).  Heat carefully to 185°F, constantly running the spatula...

Fantastic!   I see a copy of White Trash Cooking front and center.  That’s my kind of room.

Another funny thing about American uses of that little word “tea” is the fantastic euphemism “tea dance”.  In origin, the phrase meant exactly what it said, an afternoon dance party that included a table set out with tea and teatime snacks.  But during Prohibition, the phrase came to mean a...

Tea rooms in the United States are a type of restaurant that originated in the early 20th century to serve, primarily, ladies who lunch.  Their inspiration may have been British tearooms, but the similarity is superficial.  Tea rooms are definitely restaurants.  Before and after Prohibition, I...

This guy’s business is recorded sound, but I agree, it’s really bad he messed up the other information.   One thing I learned, though, really clarified something for me.  I have always been annoyed by the low-pitched ring on TV phones of the ’70s, ’80s, and such, because it sounded flat—really...

Isn’t that the truth, Hans!!  And thank you again for telling us all about ADLUH.

I made buttermilk biscuits today.  The recipe is similar to the one above, but no sugar, and I add some soda and reduce the salt—soda adds a salty flavor of its own, and you don’t wan to overdo that.  There’s also a little extra fat, a mix of lard and butter.  Then there’s buttermilk instead of...

Sherwood green is one of the great kitchen colors of all time.  I really wonder why it has never had a revival, the way turquoise and pink have.   If I could, I would have all my large kitchen appliances in Sherwood green.  So far, though, I’ve only got a stove.

This is basically a recipe for cream scones.  They are perfect for tea parties and brunchy-lunchy affairs, partly because they’re good at room temperature.  I make them for breakfast because they are excellent with jam and honey; but they aren’t the kind of biscuit you want with gravy or country...

Thanks to Hans, I first learned about ADLUH flour, and I finally had a chance to get some for myself.  The first thing I made with the flour was a batch of cream biscuits, which turned out very nicely.  The flour seems to be slightly less finely ground than White Lily, but that did not affect...

I need to try this one soon.  I have gotten a lot of excellent recipes from aw, and this looks like another.   I miss seeing Kevin’s posts.   I hope he is okay. 

Do you suppose they would let you take some pictures? 

I have a full set, but it’s in storage.  I wish I could install it, but it really needs an update on the paint.  There are lots of suggestions online, but so far, I feel kind of stuck.  I really want to have it re-enameled, but there are issues with that, and so everyone recommends car paint.  I...

All 3 Frigidaires that I have bought were sold with non-working ovens, and all 3 worked just fine as soon as I adjusted the Cook-Master dial.  All had broken clocks, so the fix wasn’t entirely straightforward, but it was easy and free!

Fantastic.  Congratulations, and may you have many years of happiness there.

I’ve had a mandoline for years, and I love it.  True, a mandoline is a specialty piece that doesn’t have a large number of applications.  But when I need it, I’m glad it’s there.    I haven’t had any luck getting really fine and clean slices out of the food processor.  Rough slices are fine...