Needs more acid. I generally make mine about as acidic as Duke’s, 3c vinegar/lemon to 1 gallon oil, and it’ll last a month in the fridge.

I just learned I made a mistake, and I’d like to publicly admit it. I’m actually at work, posted my reply while I was gobbling family in the office. Coincidentally my next job was making mayo, a measly 3 gallons but I did some research - with a 60-quart Hobart you can add the oil at a rate of 3 minutes per gallon, so…

Sure, Pastis and Balcatraz “only” have 2-300 seats but they’re pretty much full bore from 7am to midnight, 2am. 2000 covers was not unusual. Of course, Keith is hardly the only example — Stephen Starr’s restaurants also make everything from scratch. Buddakan and Tao make your hypothetical look like a small Parisian…

Yur inability to properly staff and manage your kitchens is not an excuse for using garbage. Patuxent Farms mayo is only suitable for Subway or your local bodega, period.

Except no self-respecting restauranteur would use purchased mayo. It’s trivially easy to make with a KitchenAid/Hobart, even in 5-gallon batches, and you can control the final product: e.g. I like a little more “twang” and flavor (think Duke’s turned to 11) for salads or deviled eggs, but an almost completely bland…

Ehhh, kinda – I’ve done several full-blown tasting menus, some places on the 50B list, some other 3* places; the individual portions can be quite tiny but when you have 15-20 of them, it adds up. I’ve never left feeling anything other than borderline nauseous. Which

In the 50s/60s, the US was working on Project Pluto - a nuclear powered Mach 3 cruise missile. Part of the planned attack mission was to have it fly around at a couple hundred feet, flattening buildings with the shockwave and dusting them with highly radioactive exhaust.

That was 2016, pre-halo: https://youtu.be/x45fLUTHCuk

Eh, if you’re using a decent cheese for the other 75% you can’t taste the American at all, it really is just there to add a lovely chemical smoothness. I’ll often just go that route even though I do have all the requisite powders in my cupboard; something something path of least resistance…

If you’re making a homemade cheese sauce, using about 25% American or other processed cheese is a must. The emulsifiers really help. Or you could build your own, but that involves sodium TPP and iota carrageenan and fiddly little drug scales.

I’ve had a few quality jacks (Kenny’s Farmhouse is good and available online); my refined palate – 27 years in kitchens, a couple of *s – isn’t impressed. Of course it’s leaps and bounds better than Land’O’Lakes but a mild American-style (the nation not the product) cheese is still a mild American-style cheese…Shake…

Those are all the same product, with different recipes. Meat patty on a bun, meat tube in a bun, small rounds of dough.

It definitely has its place. American deli loaf is the platonic ideal cheese for a burger.

If you want a cheese sandwich with egg and ham accompaniments, sure.

I think it’s less about edgy/crass and more about witty. The Netflix thing was at least somewhat witty, the PBR “eat ass” was just shock-jock stupid. Same thing can happen with any marketing angle, even without the edge or innuendo – once it stops being witty (probably not the exact word I want but eh) and starts…

They’re the same process, but not the same product - proof, I have separate recipes for each one, acquired at my very posh culinary school.

The article isn’t saying all sausages are emulsified, that’s just silly - bratwurst, saucisse de Touluse, Cumberland Bangers, chipolata, all sausage that isn’t emulsified.

All kitchen knives should always have the blade covered at all times when not in use, ideally with a good wooden saya but at the least with a plastic blade guard.

Because for an egg & pork - ham, bacon, sausage, scrapple, &c - sandwich you don’t always want a strong cheese flavor (BTW: jack, flavor, whaaa?), just a little background note and a creamy, ooey-gooey binder…which is American to a T. Everything has its place in the culinary pantheon, even processed cheese.

My countertop model came with a pack of the zipper bags (along with the hose adaptor to suck them) and instructions for how to wash them.