This article just goes to show how hard those of us that actually dislike mayo have to go to avoid it. I basically have to hunt through the ingredients list for any place I order a sandwich from. If I got somewhere that has some noodle dish, is it with alfredo sauce or is it pasta salad? Mayo has infiltrated the food world, and I long for the day it has been eradicated.
I feel like Josh's mayo take is often misunderstood. It's not just that mayo is good (which it is), it's that the anti-mayo people themselves actually do like mayo despite what they say
I admit I'm unclear on the details but I can say that there is presently NO mayo in my fridge, and I rarely have any (unless I'm making a spinach-artichoke dip for the Superbowl party, don't judge me).
The point of the article is that anti-mayo people often eat food that's enjoyable because of mayo, in burgers or pre-made sandwiches, or salad dressings, or weird names for condiments that are essentially mayo. Of course it's fine to actually dislike mayo, but many claim so out of a certain snobbery that is divorced from the actual taste buds of most people (and the reality of their food consumption).
Hey Josh, I’m a conservative evangelical from GA now living in Denver. I found you this AM thru my Dispatch feed. I signed up and paid without the first taste here. I figured anything they suggest would be worth the price of admission, and would help me understand my new neighbors a bit better. Denver is definitely…not the ATL. Anyway, I came for the fight and I’m excited about the food. Good luck, and I’ll be reading along…
For years listening to LRC, my wife and I have agreed with some guests and disagreed with others - the latter sometimes with a "but I can see where they are coming from and they make a good point" and sometimes with a "man, this person is difficult to listen to". One thing that's remained consistent though - we've always found your commentary to be thoughtful, incisive, and witty. Best of luck with the new venture! (and you might shoot a thanks to The Dispatch's staff, who recommended your newsletter in their morning newsletter today, alerting me to its launch :D)
A fellow traveler! I too am a Dispatch subscriber, in search of reasonable discourse from both sides of the argument. Maybe the MSM will end up being disrupted by writers on Substack who can actually get paid content to be economically viable. Couldn’t happen too soon, if you ask me.
Also, while I can't read the grilling article due to the paywall, I'm curious if you address the fact of heat generation from cooking inside. If you live in the south where temperatures routinely climb above 100 F in the summer while cooling costs skyrocket, it makes a ton of sense to move heat generation from cooking outdoors - especially when entertaining large groups of people.
Since I use your twitter feed as a distraction during my work day and because cancelling my Slate Plus membership for this year due to the persistent slide of Slate towards telling me exactly what to think instead of what is happening in the world freed up some media consumption budget it seemed only right that I subscribe.
I'm really curious if Slate's evolution was due to specific editorial choices or just a natural phenomenon based on the particularites of the take-writing labor market + social media
Guten morgen, Herr Barro. Referred here by your friends over at The Dispatch. I've enjoyed LRC & your takes on Twitter for quite some time; looking forward to what you get into over here.
Congratulations Josh! LRC has been a weekly staple for the last two years of my life. Thank you for continuing the good fight. Wish you the very best, and I'm looking forward to this new adventure.
Congrats Josh! Found LRC several years ago and it/you changed the way I thought these kinds of conversations could be structured. Looking forward to the new pod and reading your work here.
Don'tmentionmayodon'tmentionmayodon'tmentionmayoGODDAMMIT
https://www.businessinsider.com/you-like-mayonnaise-2018-8
This article just goes to show how hard those of us that actually dislike mayo have to go to avoid it. I basically have to hunt through the ingredients list for any place I order a sandwich from. If I got somewhere that has some noodle dish, is it with alfredo sauce or is it pasta salad? Mayo has infiltrated the food world, and I long for the day it has been eradicated.
If you don't like mayonnaise, you could substitute an emulsion of egg yolk, oil, mustard, vinegar, lemon juice and salt.
But also, really looking forward to reading, both when you are right and when you are wrong.
I shan't be doing that, such an emulsion would not taste good.
bold move to start your substack with your Most Wrong Take ((mayo obvs, not the Dem stuff)
I feel like Josh's mayo take is often misunderstood. It's not just that mayo is good (which it is), it's that the anti-mayo people themselves actually do like mayo despite what they say
Exactly. It's popularism, but for condiments.
I admit I'm unclear on the details but I can say that there is presently NO mayo in my fridge, and I rarely have any (unless I'm making a spinach-artichoke dip for the Superbowl party, don't judge me).
The point of the article is that anti-mayo people often eat food that's enjoyable because of mayo, in burgers or pre-made sandwiches, or salad dressings, or weird names for condiments that are essentially mayo. Of course it's fine to actually dislike mayo, but many claim so out of a certain snobbery that is divorced from the actual taste buds of most people (and the reality of their food consumption).
I’m a center right independent from Colorado. I found you from your friends at the Dispatch. I am looking forward to your work.
Same here, although I am a card-carrying member of the Libertarian Party. I'm looking forward to the conversations.
welcome! I hope you find it interesting
"the mayonnaise clinic" is pretty clever ngl
Right?
Referred by The Dispatch!
welcome!
Hey Josh, I’m a conservative evangelical from GA now living in Denver. I found you this AM thru my Dispatch feed. I signed up and paid without the first taste here. I figured anything they suggest would be worth the price of admission, and would help me understand my new neighbors a bit better. Denver is definitely…not the ATL. Anyway, I came for the fight and I’m excited about the food. Good luck, and I’ll be reading along…
Centrist Democrat Orthodox Jew now living in the Bronx. Also referred from the Dispatch. Looking forward to this!
Any announcement yet on future collaborations with Ken White/popehat?
No but we expect to have something on that in or around March. Stay tuned!
Are podcast covenants not to compete enforceable in New York/California? It seems like that should violate public policy.
For years listening to LRC, my wife and I have agreed with some guests and disagreed with others - the latter sometimes with a "but I can see where they are coming from and they make a good point" and sometimes with a "man, this person is difficult to listen to". One thing that's remained consistent though - we've always found your commentary to be thoughtful, incisive, and witty. Best of luck with the new venture! (and you might shoot a thanks to The Dispatch's staff, who recommended your newsletter in their morning newsletter today, alerting me to its launch :D)
A fellow traveler! I too am a Dispatch subscriber, in search of reasonable discourse from both sides of the argument. Maybe the MSM will end up being disrupted by writers on Substack who can actually get paid content to be economically viable. Couldn’t happen too soon, if you ask me.
welcome, I hope you both enjoy it.
Also, while I can't read the grilling article due to the paywall, I'm curious if you address the fact of heat generation from cooking inside. If you live in the south where temperatures routinely climb above 100 F in the summer while cooling costs skyrocket, it makes a ton of sense to move heat generation from cooking outdoors - especially when entertaining large groups of people.
Since I use your twitter feed as a distraction during my work day and because cancelling my Slate Plus membership for this year due to the persistent slide of Slate towards telling me exactly what to think instead of what is happening in the world freed up some media consumption budget it seemed only right that I subscribe.
I'm really curious if Slate's evolution was due to specific editorial choices or just a natural phenomenon based on the particularites of the take-writing labor market + social media
Can’t wait to hear why Chardonnay and Cruises are actually quite popular. I don’t understand it.
I investigated the Chardonnay matter for New York magazine in 2018 (and repeatedly since by talking to my husband). I'm going on my first cruise ever in May so I'll have more to report after that. We may even have Chardonnay on the cruise! https://nymag.com/intelligencer/2018/10/why-is-chardonnay-still-americas-best-selling-wine.html
Congrats Josh!
You were my favorite part of LRC and I enjoy your commentary on Twitter. Really excited for this newsletter and your new podcast. You deserve it!
thank you!
Guten morgen, Herr Barro. Referred here by your friends over at The Dispatch. I've enjoyed LRC & your takes on Twitter for quite some time; looking forward to what you get into over here.
thank you. Also make sure to check out the Very Serious podcast; the first episode (with Liz Bruenig & Megan McArdle) will drop tomorrow.
You are the only person I follow that my wife both agrees with and doesn't find annoying (sorry Matt and Noah), so looking forward to it!
Does she disagree with Matt and Noah or does she find them annoying?
Matt= rhetorically annoying but reluctantly agrees
Noah= agrees half the time and wishes he'd stop talking about things she doesn't care about the other half (into the rabbits though)
Congratulations Josh! LRC has been a weekly staple for the last two years of my life. Thank you for continuing the good fight. Wish you the very best, and I'm looking forward to this new adventure.
Congrats Josh! Found LRC several years ago and it/you changed the way I thought these kinds of conversations could be structured. Looking forward to the new pod and reading your work here.
Thanks Doug! I think you'll really like it.
I love the footnote on your (incorrect) grilling take!!! Really excited for your newsletters and new podcast. You are so good at what you do.