The Worst Mayonnaise Disaster in Our Nation’s History

Grease Tragedy in Missouri as 40,000 pounds of mayonnaise spilled out and slathered all over the interstate in the worst mayonnaise disaster in our nation’s history.  No one was injured in the accident though if anyone had been they likely would have been taken to the Mayo Clinic for treatment.  Authorities closed down eastbound lanes of traffic for several hours so that work crews could clean up the mayonnaise slick. The interstate was “coated” in mayonnaise. The driver said walking on mayonnaise was like walking on ice. Fox News also covered the widespread white spread genocide, most likely mistaking it for a Klan rally.

Discuss this national tragedy on r/offbeat.

This latest incident surpasses last year’s mayonnaise disaster when 400-500 jars of mayonnaise spilled out onto a Kansas highway, and last September’s mayonnaise spill in Japan that caused an eight car pileup combined.

These are only your everyday run-of-the-mill mayonnaise accidents, mind you. One of the worst acts of mayonnaise terrorism in recent history happened just last summer when Joy L. Cassidy of Boise, Idaho, went on an condiment crime spree. The 74-year-old mayonnaise extremist poured mayonnaise in the Ada County library’s book drop box on at least a dozen different occasions between May 2009 and July 2010. She recently pleaded guilty to her mayonnaise vandalism.

So, how can future mayonnaise disasters be prevented?  If we look to history the answer is obvious: We must place blame and subsequently invade something.  But what?

Holland has the largest mayonnaise reserves in the world. The price of mayonnaise has already soared above one hundred dollars a barrel. Within hours we’ll start to see this increase reflected in the cost of everyday necessities like potato salad, ranch dressing, lubricant, and building insulation. Mayonnaise is key to America’s prosperity and continued longevity. We need mayonnaise. Of course we’ll have to come up with an invasion justification other than mayonnaise if we want the public’s support. I can already hear the those liberal hippie protesters chanting, “No blood for mayonnaise! No blood for mayonnaise!”

Mayonnaise Disaster Survival Tips
If you’re submerged in mayonnaise, don’t panic.  Mayonnaise can taste your fear.  It’s not easy to emerge from mayonnaise, most likely you’re going to be absorbed and become one with the mayonnaise. Mayonnaise is not so different from a Non-Newtonian fluid like colloid hydrogel (quicksand), it’s high viscosity is relentless, suffocating; it’s suction greedy, unforgiving. The only way to escape is to eat — or rather slurp — your way out. And as far as screaming goes, that’s merely an exercise in futility.  

In mayonnaise no one can hear you scream.

Erotic Mayonnaise

I don’t normally post pornography here but I’m going to make an exception just this once. After all, mayonnaise is involved, and when mayonnaise is involved, it’s perfectly natural.

Ahh, to be young again. I remember the first time I saw a jar of mayonnaise just sitting there, waiting to be snatched and opened up. It was at the Piggly Wiggly. And I was buy-curious.

Mayonnaise Saves Sea Turtles

Wildlife rescue workers in Florida have discovered that a common sandwich ingredient is perfect for cleaning toxic crude from the skin of oiled sea turtles. Can you guess which one? It’s not mustard. Not salsa. I’ll give you a hint: It rhymes with mayonnaise!

As most of you know, I’m a manic mayonnaise enthusiast and a staunch advocate of the life-saving power of mayonnaise. Mayonnaise saved the lives of Jewish children from the Nazis during World War II. Now mayonnaise is being used to save the lives of hundreds of gulf sea turtles from a crude black death. Beth Buczynski over at Crisp Green will tell you all about it: Common Condiment Helps Save Gulf Sea Turtles.

Mayonnaise: Is there anything it can’t do?

Mr. Mayonnaise in the French Resistance

Adolph Hitler was not a lover of mayonnaise, which is really quite surprising considering mayonnaise is white and far superior to all other condiments. During World War II, Georges Mora [born Gunter Morawski in Leipzig in 1913] and French mime artist Marcel Marceau were refugee smugglers with the French Resistance. Mora observed German soldiers would never search sandwiches with mayonnaise for fear it would stain their uniforms. (Hitler was a bit of a Nazi when it came to uniforms.)

[Australian documentary filmmaker Philippe] Mora, 60, praised the bravery of his father and Marceau. ”Marceau told me this story about my dad being called Mr Mayonnaise in the French Resistance.”

His father, who had escaped from Germany after the book-burning, noticed German soldiers would never search sandwiches containing mayonnaise in case drips stained their uniforms.

So the Resistance wrapped the identity papers of Jewish children being smuggled over borders in grease-proof paper, smeared them with mayonnaise and inserted them into sandwiches.

Once again, mayonnaise saves lives. Is there anything it can’t do?

Read more on how mayonnaise sandwiches saved kids from Nazis.

Mayonnaise 911

A redditor sent me this message regarding his mayonnaise:

Yesterday I attempted to make the mayonnaise you had discussed on your AmA thread, unfortunately it was not a success. It never thickened while I was making it and was a yellow color much darker than any mayo I have ever seen. I was hoping it would thicken in the fridge, but alas, all of the ingredients separated (oil on top, spices on the bottom, misc in the middle). I whisked it for quite a while (it took about a 1/2 hour to make) and even used an electric egg beater at one point hoping it would speed up the process. All of the ingredients were at room temperature when i started except for the eggs which were a little cook and the lard was cold (it had come out of the freezer about an hour beforehand).
tsulahmi

Chances are he didn’t do anything wrong. Making perfect mayonnaise takes time and skill, and a whole lot of patience. My first failed attempt at making mayonnaise is legendary (just ask my wife). It took me several attempts to get it just right. Also keep in mind that the weather can have a lot to do with how your mayonnaise turns out. If it’s a rainy, humid day, mayonnaise can be just as stubborn as your hair. You always want to make your mayonnaise in a cool, dry place if possible.

Here are some pointers:
• For maximum mayonnaise making success, always start with room temperature ingredients.
• Beat your egg yolks separately until they are thick and appear sticky. Your oil is more easily emulsified that way.
• Add your oil very slowly, just a few drops at a time, beating well between each addition to avoid overwhelming the yolk and curdling the mixture. When the mixture starts resembling thick cream, the oil can be more easily absorbed by the egg yolks.
• Do not exceed half a cup of oil per egg yolk, at least initially. The chances of ruining your mayo increases with higher proportions of oil versus water (egg yolks are half water), and who wants to risk such a failure when you are just starting out?
• If you plan on using an electric mixer to make mayonnaise, beat your egg yolks with salt and lemon juice on low until the mixture is thick and sticky. Gradually add your oil, beating continuously on medium speed.