Mayonnaise

Why are mayonnaise salads so perishable? Poor mayonnaise. It has a completely undeserved reputation as the food most likely to go bad. But perishability is not the mayonnaise's fault, said Kathryn Boor, professor of food microbiology at Cornell University. Rather, it gets blamed because it is a common feature of many perishable foods. The Food and Drug Administration's definition of mayonnaise requires that it be made from vegetable oil, egg and vinegar and/or lemon juice. Those last two ingredients not only provide an acidic tang, they also discourage microbial growth.

For a smart baby, eat more fish. Although fatty fish, such as salmon, are rich in heart-healthy omega-3 fatty acids, the government has warned pregnant women to restrict their intake to avoid exposure to high levels of mercury. But researchers at the Harvard School of Medicine have found a diet high in omega-3 may outweigh the risks posed by environmental pollution. They found that pregnant women who ate more than two servings of fish a week had children who performed better on verbal, visual and motor skills tests than their peers.

My husband's mid-summer birthday fortuitously coincides with the time of year when lobsters are in season and the prices start to drop. It's not surprising, then, that every July he hints that lobster would be a fine addition to his celebration supper. Among New England's seafood specialties, the lobster roll is an all-time favorite of mine. It is composed of cooked, diced lobster and chopped celery bound with mayonnaise and often scented with lemon, then mounded on lightly toasted, crustless, hot-dog-style rolls.

Tacos are a traditional food of Mexico, sure, but they also provide a canvas for endless improvisation. This version is mostly true to its roots until you get to the topping, flavored with North African harissa. Made with red chiles, spices and oil, the sauce delivers a spiciness that can vary in heat levels. Stirred into mayonnaise, an idea borrowed from Wave Restaurant in Chicago, it makes a crowd-pleasing dip for fingerling potatoes or a topping for just about any savory dish, such as these tacos.

The guys in my house are rolling their eyes. My roots are showing again. My Southern roots, that is. This time of year, when Vidalia onions are plentiful and cheap, and real, ripe, red tomatoes are no longer a distant dream, it's time to get out the grater, shred some Cheddar, throw in chopped pimentos, soften the mixture with mayonnaise and enjoy some pimento cheese. Pimento cheese, "p.c." in some quarters, is a staple in many Southern kitchens, not just a seasonal treat. But I've come to associate it with Vidalias and tomatoes, probably because in the kitchen I grew up in, the main course for summertime suppers was often a choice of sandwiches - pimento cheese or tomato or both, with plenty of Vidalias to spice up either one. There was no need for a bigger meal after a noontime dinner featuring a table groaning with that day's freshest peas, corn, okra, butter beans and other glories from an extended-family garden large enough to feed a couple dozen relatives.

Traditional homemade mayonnaise, made with raw egg yolks and olive oil, seasoned with mustard and lemon juice, contains 90 calories and 10 grams of fat per tablespoon. In addition, there is a concern about the slight health risk from consuming raw eggs.The Eating Well magazine test kitchen has devised a truly healthy cure for this mayonnaise malaise that is fast and easy, too, by: Replacing most of the oil with buttermilk.Substituting 1 whole egg for 2 egg yolks.Most important, cooking the mayonnaise.

Food manufacturers just love wasabi, using this Japanese rhizome (or cheaper American horseradish) to jazz up oils, mayonnaise, dressings, crackers, nuts and even jams. Those looking to experience the trend can find wasabi products in a variety of locations, from neighborhood supermarkets to fancy food stores and Asian markets. Here are some of the wasabi products to look for: Hime Japanese horseradish powder, $2.80 to $4 an ounce. This powder makes a green paste with a flavor as bold as its bright green color.

Around the house* Use a dollop of mayonnaise to clean hands after handling evergreens for holiday decorations. The oils in the mayonnaise will remove sap and grit and will also moisturize skin.* Each time an item has been charged, write a check for that amount, record, and stash the check in an envelope until the bill arrives. A dwindling balance helps control the urge to spend.

No-fat mayonnaise forever changed the face of turkey sandwiches.For some of us, Thanksgiving is the only time we indulge a childhood taste for bread, turkey, salt, pepper, mayonnaise, more mayonnaise and then some more mayonnaise.Now we can do it with much less guilt.With or without mayonnaise or salad dressing, a turkey sandwich is inherently healthful because turkey is a low-fat filler. Just make sure to use white meat and remove the skin.This year, many people were tempted into buying larger turkeys because some supermarkets gave away free birds with a minimum grocery purchase.

Tacos are a traditional food of Mexico, sure, but they also provide a canvas for endless improvisation. This version is mostly true to its roots until you get to the topping, flavored with North African harissa. Made with red chiles, spices and oil, the sauce delivers a spiciness that can vary in heat levels. Stirred into mayonnaise, an idea borrowed from Wave Restaurant in Chicago, it makes a crowd-pleasing dip for fingerling potatoes or a topping for just about any savory dish, such as these tacos.

Mayonnaise is so easy to buy. But what lots of people don't know is that it's almost as easy to make, and can be dressed up as a sophisticated accompaniment to the vegetables coming off your grill. "If you can make a base mayonnaise, you can expand your sauce repertoire to 25 sauces," says Baltimore International College chef instructor Michael Wagner. Start with room-temperature egg yolks for a stronger emulsion, Wagner says. (If raw eggs worry you, use pasteurized yolks.) For a mild mayonnaise, use vegetable oil rather than olive oil, which can turn the mayonnaise green and adds stronger flavor.

As I was planning a lunch for friends, I decided on a soup and salad menu. A combination of ruby red grapefruit segments, sliced avocado and cooked shrimp tossed in a small amount of curried apricot mayonnaise then mounded in grapefruit halves made a perfect counterpoint to the season's steamy weather. With it, I served iced tea, a chilled cucumber soup and fresh berries with shortbread cookies for dessert. Betty Rosbottom writes for Tribune Media Services. GRAPEFRUIT, SHRIMP AND AVOCADO SALAD IN GRAPEFRUIT SHELLS Serves 4 SAUCE: 1/3 cup regular or reduced fat mayonnaise (but not nonfat mayonnaise)

How long will condiments last in the refrigerator? I searched the Web to determine what are the shelf lives of ketchup, mustard and mayonnaise. All three products have high acid contents, and it is their acidity that keeps bacterial growth at bay. Heinz recommends that you use its ketchup within 15 months of its manufacture, regardless of where you store it. To determine when it was made, decode the product code on the package. For example, in FR6B08, "FR" refers to the production location, "6" represents the year of production (i.e.

German cuisine gets its due at last in Walter Staib's new book, Black Forest Cuisine: The Classic Blending of European Flavors. It may not conjure up the brio of Italy or the elan of France, but the Black Forest is a special place in southwestern Germany. It's the land of Grimm's fairy tales, cuckoo clocks and really primo ham, not to mention the eponymous cake. It's also the childhood home of Staib, proprietor of Philadelphia's historic City Tavern and former White House chef, and he is eager to share the region's culture and food with readers.

Why are mayonnaise salads so perishable? Poor mayonnaise. It has a completely undeserved reputation as the food most likely to go bad. But perishability is not the mayonnaise's fault, said Kathryn Boor, professor of food microbiology at Cornell University. Rather, it gets blamed because it is a common feature of many perishable foods. The Food and Drug Administration's definition of mayonnaise requires that it be made from vegetable oil, egg and vinegar and/or lemon juice. Those last two ingredients not only provide an acidic tang, they also discourage microbial growth.

Even the Three Stooges never were as simpatico as bacon, lettuce and tomato, which is why the BLT has to be the simplest and most sublime sandwich ever invented. Some days, though, you want to gild the lily just a little bit, and this recipe for upscale BLTs moves the sandwich from a simple lunch to a more adventurous summer dinner. While any old bacon will do, try to use an artisan-style bacon, such as applewood-smoked bacon. Replace rubbery out-of-season red tomatoes with locally grown heirloom yellow and toss out the iceberg lettuce for a more exotic green arugula, perhaps.

Beginnings can stop people more often than endings. So it is with appetizers, says author and cooking teacher Betty Rosbottom. Starters, whether for a meal or a party, are the course that people need the most help with, she says.Her book, "First Impressions," (William Morrow, $20), answers that need, with recipes for a range of appetizers.Many of the recipes rely on convenience products."I have no guilt about a good store-bought product," says Ms. Rosbottom, whose cooking and food career began in Columbus, Ohio.

Item: Chicken of the Sea Tuna Salad Kit What you get: 4 servings Cost: About $3 Nutritional content: Mayonnaise & Onion flavor - 30 calories, 24 grams fat, 4 grams saturated fat, 490 milligrams sodium, 7 grams carbohydrate, 2 grams sugars Preparation time: Mix and chill Review: If your tuna salad is always tempting, you probably don't need Chicken of the Sea's new tuna-salad kit. But these kits are a lifesaver if you're tuna- or time- impaired....

MORE THAN MEMORial Day, or even the last day of school, my mother's first potato salad signaled the official start of summer. A family favorite, it went with just about everything. Barbecue ribs, fried chicken, hot dogs, hamburgers -- anything that can be cooked on a grill or served on a bed of lettuce. But what potato salad means to me may be very different than what it means to you. There is no single recipe for potato salad. It varies from region to region, family to family, and even among members of the same family.

"Remove eggs from the refrigerator 30 minutes before use. This helps to keep mayonnaise from curdling, egg whites will whisk to a greater volume, and shells are less likely to crack during boiling." From "The Silver Spoon" Know a helpful shortcut in the kitchen? Send it to Kate Shatzkin, Food Editor, The Sun, 501 N. Calvert St., Baltimore 21278 or e-mail it to food@baltsun.com.