Hmmm. I do the same with mayo and butter, but why? If mayo is shelf-stable and one doesn’t live in a crazy hot climate, why do we feel it’s necessary?
Training from a young age. 
I grew up with ketchup and mustard in the cabinets vs. fridge, and I never used to keep ketchup or mustard in the fridge, but I use both less often now, so they goes into door after opening.
I like light Twinkies better than regular Twinkies. I like less sugar Chobani yoghurt and Creamy Creations (HEB) ice cream. I detest light versions that use non-sugar sweeteners. To borrow from The Waterboy, “Aspartame is the devil.”
2 Likes
For me it’s a sensation thing. I grew up with mayo in the fridge. Hot applications are ok, because it gets mixed in with everything else (like hot dips for example), but the room temp encounters (ex. mayo packets with sandwiches) just feel wrong in my mouth.
1 Like
I grew up having mayo with fries, and while I’d ideally like it on the side, most purveyors would just squirt a big blob on top, Cold mayo would cool down the fries too much, so in that instance I’m good with room temp. I don’t like it when cold condiments cool down my hot food.
That said, I keep my Duke’s in the fridge, and it’s better that way for dressings & dips, too.
1 Like
I can think of only one ‘light’ product that I prefer over the regular version, and that is 2% Fage. I don’t care for added sugar in my yogurt & therefore don’t buy any fruit versions, sugared or artificially sweetened. And never mind that most ‘light’ / low-fat products actually add sugar and other nonsense to stabilize the (allegedly) healthier stuff and make it more palatable.
OTOH, when I recently tried 10% fat Greek yogurt for the first time, I thought it was the best I’ve ever had.
2 Likes
That’s fair. Having not grown up with mayo on fries, it is not my favorite. Now, a chunky steak fry and some sour cream…
1 Like
I’m making Trini “green seasoning” today, which features culantro and green onions, and in this version a bit of oregano. I like this recipe because it’s flexible!
7 Likes
Grilling season being in full swing, I like to brush chicken thighs with chimichurri as they are nearly done. It seems much more subtle with a little grilling and goes with most anything savory.
6 Likes
