Happy Sink o de Mayo

[npgunner]

Just wanted to say happy sink o de mayo. I've never understood this holiday but did participate this year ...

[hipower]

I can appreciate it. I just made up a huge batch of Tuna Salad with it.  A dozen eggs, 8 chopped Baby Dill pickles 1 medium onion finely chopped, and a little paprika to season.

 

Guess I'll be celebrating it for several days.

[1gewehr]

Back in WWII, the soldiers were fighting hard, and msotly living off of Combat Rations.  As you can imagine, Combat Rations keep you alive and healthy, but aren't really very tasty.  Eventually, the upper brass decided that the troops needed some rewards for all the hard fighting.  So a convoy of ships full of cigarettes, beer, and all sorts of tasty treats was assembled and sent across the Pacific.

After a long, dangerous voyage, a Japanese submarine sighted the convoy.  They knew that they would only be able to get off one shot before the escorts started chasing them.  So, they fired all of the loaded torpedoes in one volley and then dove to safety.  As luck would have it, only one of the toredoes hit a ship, and it wasn't the ship with beer, cigarettes, or sweets.

In celebration, all the troops (and Marines) celebrated the arrival of the convoy.  They laughed and shouted that the Japanese "Only Sink the Mayo".  That has been corrupted by time into Sinko de Mayo.

 

Y'all have fun but be safe!

[Garufa]

Mayonnaise is the foulest condiment ever invented.

[Monkeyman2500]

Mayonnaise is the foulest condiment ever invented.

Hater

[bersaguy]

Gosh where would we be without Mayo? (I do prefer Salad Dressing like Miracle Whip more) No Tuna salad, No Egg salad, No Deviled Eggs. That is unacceptable as I love all three things I mentioned............. :up: :up:

Edited May 5, 2014 by bersaguy

[strickj]

As long as I have a margarita!

 

Edited May 5, 2014 by strickj

[Guest kingarmory]

Here in AZ we call it "Stinko de Mayo".

[bersaguy]

As long as I have a margarita!

 

Yep and I am locked and loaded because there are whole lots of them living in our country these days.............jmho

[Garufa]

Gosh where would we be without Mayo? (I do prefer Salad Dressing like Miracle Whip more) No Tuna salad, No Egg salad, No Deviled Eggs. That is unacceptable as I love all three things I mentioned............. :up: :up:

 

I make "stuffed" eggs using my great-great grandfather's recipe containing no mayo (it's mustard based) that will flat put "deviled" eggs to shame.

Edited May 5, 2014 by Garufa

[RC3]

I make "stuffed" eggs using my great-great grandfather's recipe containing no mayo (it's mustard based) that will flat put "deviled" eggs to shame.

Anything on an egg except a little dash of salt is a travesty. Potato salad on the other hand, is welcomed with eggs and mayo. But an egg should and does not need anything more than a small dash of salt. 

[bersaguy]

I make "stuffed" eggs using my great-great grandfather's recipe containing no mayo (it's mustard based) that will flat put "deviled" eggs to shame.

Maybe it would be nice if you shared G G Grandfathers recipe with us and we won't need Mayo............. :drool: :drool:

[JAB]

As long as I have a margarita!

 

 

Well, kinda, but to be more specific it celebrates the French getting killed - and that sounds like a good reason to celebrate, to me :D .

 

Since we all have to work, today, a buddy of mine had a Cuatro De Mayo party yesterday.  I tried a new recipe for the first time as my contribution to the festivities.  It is called 'Bricklayer Style Tacos.'  I first saw it on the Create (PBS - 3) channel on a show called "Pati's Mexican Table" and have wanted to try it, since.  The recipe:

 

 

 

Bricklayer Tacos Tacos al Albañil

Serves: 6 to 8

 

Ingredients

8 ounces bacon, sliced

2 pounds beef sirloin or tenderloin, cut into 1? pieces

Kosher or sea salt, to taste

Freshly ground black pepper, to taste

2 cups white onion, slivered or sliced

2 garlic cloves, chopped

1 jalapeño chile, sliced, seeding optional, or to taste

1 pound ripe Roma tomatoes

Flour or corn tortillas

 

To Prepare

 

Place tomatoes in a baking dish and under the broiler for 6 to 9 minutes, until charred, mushy and juices have begun to run. Once cool, roughly chop, but don’t discard the juices.

Heat the skillet, add the bacon and cook until it is crisp and browned, about 5 minutes. Add the meat and season with salt and pepper and sear for about 2 minutes per side.

Add in the onion and jalapeño and let them soften for 2 to 3 minutes. Add the garlic and before it browns, in less than a minute, add the chopped tomatoes. Stir here and there and let it all season for about 4 to 5 minutes.

In a skillet or comal, set over medium-low heat, heat the tortillas. It will take about 1 minute per side. Place the tortillas in a tortilla warmer or wrap them in a clean kitchen towel or cloth napkin.

Serve along with the tenderloin tips; guests can fill the tortillas with the amount of filling they desire.

Notes

© 2010-2013 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED.

http://www.patismexicantable.com/2013/10/bricklayer-tacos/

 

I made one, minor change in that I sprinkled adobo seasoning on the sirloin before cutting it up.  I also sliced the sirloin thin, as if I were going to make fajitas, rather than cutting it into 'one inch pieces', figuring that would make it easier to chew - and it did (anyone else noticing that meat seems to be getting less and less tender these days no matter what you do to it?)

 

I used Benton's Country bacon.  Yes, it was good if I do say so.

Edited May 5, 2014 by JAB

[JAB]

I make "stuffed" eggs using my great-great grandfather's recipe containing no mayo (it's mustard based) that will flat put "deviled" eggs to shame.

 

I put both mustard and mayonnaise in my deviled eggs.  I like the 'tang' of the mustard and the creaminess imparted by the mayo.  I usually add in a little pickle relish or finely chopped dill pickles, too, for a bit more tang.  I like mayo pretty well (and do not like the mayonnaise-like substance called 'salad dressing' at all - it is too sweet.)

Edited May 5, 2014 by JAB

[bersaguy]

Well, Love potato salad also and it also requires mayo but I also do add Mustard to it. I grew up eating the Mustard style because my father was of German descent and my mother always catered to his food likes when ever possible. I can eat either but when you take the Mustard out it does make it a little bland ad that is when the salt and pepper comes into action..... Just my :2cents: 

[Oh Shoot]

Mayonnaise is the foulest condiment ever invented.

 

Hater

 

Racist, even !

 

Hell, I like all kinds of mustard, but even prefer mayo on hot dogs.

 

- OS

[JAB]

Anything on an egg except a little dash of salt is a travesty. Potato salad on the other hand, is welcomed with eggs and mayo. But an egg should and does not need anything more than a small dash of salt. 

 

Think of it this way, though.  Mayonnaise is, mostly, eggs.  I have made home-made mayo so I can attest that this is true.  Egg (mostly egg yolks, actually - which is, after all, the best part) with enough oil and lemon juice (or vinegar, etc.) to make an emulsion plus a small amount of seasoning.  So, basically, when you put mayo on an egg sandwich, in deviled eggs, etc. you are essentially just adding more egg.  What could be so wrong about that?

Edited May 5, 2014 by JAB

[Garufa]

Hell, I like all kinds of mustard, but even prefer mayo on hot dogs.

 

- OS

 

That's just nasty.  Sounds like something a Belgian would do. 

[QuietDan]

Mayonnaise is the foulest condiment ever invented.

 

I eat it with a spoon. Yummmmmm!

Edited May 5, 2014 by QuietDan

[RC3]

Think of it this way, though.  Mayonnaise is, mostly, eggs.  I have made home-made mayo so I can attest that this is true.  Egg (mostly egg yolks, actually - which is, after all, the best part) with enough oil and lemon juice (or vinegar, etc.) to make an emulsion plus a small amount of seasoning.  So, basically, when you put mayo on an egg sandwich, in deviled eggs, etc. you are essentially just adding more egg.  What could be so wrong about that?

I am not dissing mayo, its a great condiment. I am an egg purist if I may say. I like many dishes with egg, but not a whole lot on my egg.

[JAB]

I am not dissing mayo, its a great condiment. I am an egg purist if I may say. I like many dishes with egg, but not a whole lot on my egg.

 

I hear you.  For breakfast, I like over easy with a little salt and a lot of black pepper.  Use buttered toast to 'sop' the yolk.  Or you can split a couple of biscuits, put the 'runny' eggs on top of them, cover the whole thing with country gravy then hit it with a liberal amount of Tobasco (I am not a big Tobasco fan - I generally prefer hotter, less vinegary sauces - but Tobasco is great on eggs.)

 

If I have scrambled eggs, I want cheese in them.  But, then, cheese is good on almost anything.

[JAB]

Racist, even !

 

Hell, I like all kinds of mustard, but even prefer mayo on hot dogs.

 

- OS

 

When I was a kid, I didn't like mustard at all.  If I ate a hot dog, I wanted mayo only.  Nothing else.  Now, on a hot dog, I want mustard - preferably spicy or horseradish mustard - along with chili, chopped onion, kraut and/or slaw and/or chow chow and/or dill relish.  I generally put mayo (no mustard or ketchup) on a hamburger, though.  A roast beef sandwich, turkey sandwich, chicken sandwich or grilled cheese sandwich without mayo just about isn't worth eating.

Edited May 6, 2014 by JAB

[felinesNfreedom]

Racist, even !

 

Hell, I like all kinds of mustard, but even prefer mayo on hot dogs.

 

- OS

I get funny looks from people when I put Mayo on my dogs. I would recommend Bama or Duke's mayo. 

[JAB]

I get funny looks from people when I put Mayo on my dogs. I would recommend Bama or Duke's mayo. 

Duke's isn't bad but JFG is my favorite.

[tnguy]

As a kid, it was ketchup with everything and I didn't like mustard. Mustard gets on a lot more stuff now but I like some relish on a hotdog. Though I prefer my hotdogs with decent sausage (and good bread if available).