Hi everyone! I'm doing a study on demographical food preferences for a short documentary film I'm creating, and I really need as much help as possible to get as many diverse statistics as possible. I created a six-question google form asking questions about yourself (age, sex, race, etc.) and your opinion on mayonnaise from 1 - 5 (hate to love). Please fill out this form; I will be eternally grateful. https://forms.gle/y3yvVwoh3jAYQkf96

Love the stuff but would love to find a version with less preservatives/ more flavor. Any suggestions?

Famous Dave's "devil spit" sliced pickles are the hottest I've seen commercially available on store shelves in North East Wisconsin. These things are so good sometimes I drink the juice when the jars gone. 😁

Should I finish it or leave it, it's 10 months old

Has anyone tried this new brand of hot sauce for heat lovers called "Curt's Heat". I Would love to capture a review and thoughts on the Spicy and Medium. It's homegrown and handcrafted from seed to bottle!

Has anyone here tried Curt's Heat Hot Sauce yet. Would love to capture a review. www.curtsheat.com

when buying mayonnaise ALWAYS confirm the label reads “mayonnaise” and not just “mayo”

there’s a legal definition of “mayonnaise” but NOT “mayo”. they can put anything in “mayo”, but “mayonnaise” has to be a certain ratio of egg yolks, oil, and vinegar.

If you could add a third element to the standard salt and pepper setup, what would it be (and why)?

Excluding sauces, and combination spices (ex: old bay, Montreal seasoning, etc)

https://www.harissahothoney.com/

https://preview.redd.it/f26tcu8shzyd1.png?width=713&format=png&auto=webp&s=7e713f481342eaa295866dd45577e6d5c734f24e

Salad cream - never tried it before, looking for a shelf stable option for the caravan, can I use it as a dressing for pasta salad, like... On it's own? (Thinking pasta + some veggies + salad cream)

I’m not looking to make it myself, just hoping to find a big bottle that tastes close. I can never get enough of it from the restaurant. Thanks in advance!

Hola a todos, soy un señor que conoce poco de tecnología, estoy estudiando y para recibir el título, me piden hacer una encuesta virtual, me podrían ayudar a llenar una encuesta, me ayudarán mucho. Es fácil y corta. Les dejo el link para hacerla y les agradezco mucho. https://docs.google.com/forms/d/e/1FAIpQLSebA1M6RimetzVMZYx1fQ0PUhDkYGb6e3SPj5CFbB_qs_TlLw/viewform?usp=pp_url

I've been cooking New York strip steaks by searing each side on medium heat with butter, seasoning with garlic salt, Montreal steak seasoning, and Weber Steak-n-Chop blend; often with chopped potatoes airfried with sprinkled cheese. While I still enjoy steak and this meal, I'm getting tired of this flavor combination and looking for a change.

Can you give me some recipe ideas, as well as go-to seasoning combinations?

What seasonings/spices do people tend to use when preparing meals?

Do you have any preferred brands you buy from?

What are some solid 7-9 seasonings for a chef who loves experimenting but also enjoys traditional American flavors?

It's been impossible to find for months. I mix my own, but it's not the same.

I love ranch so much, but i hate making savory foods and using hidden valley, not that it’s awful but that’s like, veggie ranch, not food ranch. I loooooove restaurant’s buttermilk ranch taste and i can not find anything that tastes like it (i’ve tried recipes and everything) and im scared to buy something I hate and never use it again. pls give me good recommendations :(

Anybody out there know of any good tomato free ketchup.

I can no longer have ketchup do to it giving me severe canker sores. I have been happily surviving with ranch or something else but really want ketchup again. Don't realize how much you miss something little like ketchup until you go to eat a cheese burger and fries.

I think I’m addicted to mayo. I put it on EVERYTHING. Rice, chips, roast dinner, bread pizza crust, sometimes even crisps. Is this just me😭

This stuff is fantastic. I'm finding myself addicted to it. Using on and in everything. So good.

Anyone know a hot mustard you can buy similar to what you get in the packets at Chinese restaurants in America? All I can find is sweet and I want it just spicy and savory.