Bad omen number one.

[Sir C]

Come now. No need for language.

Interesting about the mayonnaise, though, isn't it? I wonder which made the difference? The width of the receptacle? The fact it was plastic? Or the different oil?

Definitely not the oil. I've used vegetable, sunflower and olive, and there is no difference at all.

I'm going with the acid/metallic reaction, although that's only a guess, naturally.

Today I will poach a nice peice of salmon and serve it with potato salad. Give me 30 seconds and I'll just knock up a batch of mayonnaise for that!

[Burney]

Definitely not the oil. I've used vegetable, sunflower and olive, and there is no difference at all.

I'm going with the acid/metallic reaction, although that's only a guess, naturally.

Today I will poach a nice peice of salmon and serve it with potato salad. Give me 30 seconds and I'll just knock up a batch of mayonnaise for that!

That's exactly what I did last night! :highfive:

Instead of chives, I put finely chopped wet garlic in my potato salad (ie young, immature garlic that I lifted from the allotment). It's much less harsh than mature garlic and gave a delicious flavour.

I do stink today, though.