Used to love Almond Joy bars. Then OD’d on Coconut during a trip to Hawaii at a family friends home. Coconut milk, shavings, etc. all at once and got ill.
@Faffs@MarkDaSpark@troy I have a similar but less intense dislike of bananas, caused by having had three entire stems of them go ripe at the same time when I was growing up. That’s somewhere around 40 hands of bananas, with around 20 in each hand. It was years before I’d eat another one, or anything that contained them. I didn’t even want to smell them.
@MarkDaSpark@troy@werehatrack I am that way about anything pumpkin. One year we decided to make pumpkin pies from a homegrown pumpkin. It wasn’t until we realized just how much pureed pumpkin one moderate sized pumpkin made that we knew we would grow to hate that stuff. We made at least a dozen pies, snuck them off onto neighbors’ porches, dropped off at relatives’ homes. That was about 50 years ago. I can count on one hand how many times I’ve have had pumpkin pie or anything pumpkin in those years.
@yeppers Ah, thanks! I thought the image URL’s I copied had 'em both, but the manufacturer was using separate JPG’s for both nutrition & ingredients. All fixed now!
@pmarin they have long skinny grippy toes, I think… I should know since we have some… Not sure if any count as thumbs. My daughter has rats, I’m curious to look at the feet when I get home. Never paid attention to them.
#1 ingredient on most of these is canola oil, plus some have colorings and gums. $4.33 a bottle is good, but not amazing. Still, some of the flavors sound tempting. Hmm.
they’d be in the back of the fridge well into 2025
Except for the one found in the back of the pantry in 2033, forgotten behind a gift box of chefashionista sauces that your now-ex’s in-laws burbled over at the Turkey Day dinner gathering where you found yourself sandwiched between overly enthusiastic beer-soaked football fans for a marathon of their bingewatching games.
If this seems overly specific now, just wait. And don’t say you weren’t warned.
Refrigerate after opening? If so NO WAY! Come to think of it! If not NO WAY. How about just NO WAY. I can picture 3 or more partly used bottles in my refrig in 2025…
Ingredient list for “Coconut Curry Aioli Squeeze” is not correct (the lack of coconut was a bit of a tell), but is the same as “Chile Lime Aioli Squeeze”
@rollingupbynow It puts my digestive system into a painful hyperdrive condition. That stuff they give you to purge your gut for a colonoscopy is gentle by comparison. I am not the only one who has this issue with it.
@pixelated you can easily replicate all of these by simply adding some spices and other sauces to your mayo (pesto, hot sauce, taco seasoning mix, stuff like that). I do it on the regular - make just enough for whatever mean I’m creating and prep it the day before so things have a chance to bland.
I’ve got a ton of favorite spice blends from spices, inc and Pensy’s that are perfect for this (Penzy’s “Bold Taco” and “Sunny Paris” are awesome, and I love “Mother Clucker” and the El Pastor taco blends from spices, inc (ALL of the rubs from spices, inc are excellent IMO))
@pixelated@Pufferfishy@rpstrong I think they meant “blend”. Spices and herbs added to mayo typically take at least several hours - and preferably overnight - to reach a useful level of blending with the oil.
The write-up accurately portrays the reason why I binge the Babish videos instead of cooking. Or sometimes before cooking, if I’m going to do something he did, or a variation on it. Seriously, my SO follows recipes, but I just wing it more often than not. I don’t think I’ve made two identical batches of chili in a row for 30 years at this point.
@Pufferfishy James May did a season of shows called “James May Can’t Cook”, and the commentary done with subtitles is amusing, particularly when he’s in the process of screwing something up. A couple of the attempts ended up getting scraped into the trash bin on camera.
@werehatrack I also tend to wing it when cooking. The upside is that sometimes everything lines up and something exceptional is created. The downside is that it can be hard to duplicate the success in future attempts.
I have tried the Bacon and the Coconut Curry, and they are both delicious. The only trouble is, these would cost me $5.33 each on here, only a few cents less than at some local markets. So, NOT much of a bargain. Now if they were half price, I’d snap up 2 sets…
@werehatrack Yes, the emulsifiers & stabilizers are problematic for me, but in small quantities, it’s okay. I just put some of the Bacon Aoli on thin-sliced Boar’s Head roast beef- pretty damn yummy! We got one at a local hot sauce store for $7, and like helping keep their small shop in business…
@bass1193 I always enjoy the write ups. This one is no exception. However… if you have an immersion blender, you can make “aoili” (mayo) in under a minute.
Drop an egg into a jar that just fits your immersion blender head. (Use two, and just add yolks if you want it extra rich.) I prefer lemon juice, but anything acidic needs added: vinegar/lime/whatever. Throw in all your garlic and spices. Add a little oil. Start to blend.
While running the blender, slowly drizzle oil in until it emulsifies. Bonus if you are a molecular gastronomy nerd, now would be the time to drizzle some liquid lecithin (emulsifier) and xantham gum (stabilizer). Because everyone should have those!!! Seriously, though, you can leave those out and still have a better tasting product than this.
@bass1193 And my similar thing, posted to the forums here when the daily item was a sheet set…
Fitted sheet installation procedure:
– Remove cats, pillows and other obstacles from the bed.
– Lift the most annoying corner of the mattress and slide fitted sheet over it.
– Move to next-most-annoying corner, pull sheet taut, discover that the sheet is in the wrong orientation.
– Return to first corner. Remove two cats; one from pile of clean sheet, one from open space on bed.
– Reposition sheet to align correct corner.
– Return to second corner. Pull sheet taut, slide bottom edge under mattress, fish cat out from under sheet.
– Proceed to next corner; stretch sheet into place and flip lower edge under mattress. Extract cats from under sheet.
– Proceed to final corner. Remove cats from remaining section of sheet and from open area of mattress. Stretch last corner into position, shoo away cat trying to sharpen claws on mattress pad apron, remove other cat from sheet, restretch corner, and flip it down under the mattress. Note large mobile lump under sheet. Make daiquiris.
I bought the savory pack last time around and have gotten a great deal of use out of them – tasty and very convenient. (Yes, a better missag would make her own aioli and whatnot, but sometimes you just want a damn sandwich, y’know?) An above-average Meh today.
I have ordered alot of things from Terrap in Ridge Farms. Marinades & Spreads. Loved em all. Im wondering why these are so cheap. I HATE all things mayo & aoli so its a hard pass for me!
Specs
Savory
Avo Aioli Roasted Garlic Squeeze 7.75 oz
Chile Lime Aioli Squeeze 8.25 oz
Coconut Curry Aioli Squeeze 8.25 oz
Pesto Aioli Garnishing Squeeze 9 oz
Bacon Aioli Garnishing Squeeze 7.75 oz
Everything Aioli Garnishing Squeeze 8 oz
Spicy
Buffalo Ranch Garnishing Squeeze 9 oz
Hot Wasabi Garnishing Sauce 9 oz
Spicy Chipotle Garnishing Sauce 9 oz
Siracha Aioli Garnishing 7.75 oz
Jalapeno Aioli Garnishing Squeeze 9 oz
Harissa Aioli 9 oz
What’s Included?
Price Comparison
$54.88 to $55.94 at Amazon
Savory 6 pack Terrapin Ridge Squeeze Bottles - $54.88 on Amazon
Avo Aioli Roasted Garlic $9.99
Chile Lime Aioli $9.99
Coconut Curry Aioli $9.91
Pesto Aioli $7.50
Bacon Aioli $9.99
Everything Aioli $7.50
Spicy 6 pack Terrapin Ridge Squeeze Bottles - $55.94 on Amazon
Buffalo Ranch $9.85
Hot Wasabi $8.13
Spicy Chipotle $9.99
Siracha Aioli $9.99
Jalapeno Aioli $7.99
Harissa Aioli $9.99
Warranty
90 days
Estimated Delivery
Friday, Apr 1 - Tuesday, Apr 5
Squeezy cheesy carp!
Can I use it on things other than turtles?
@grammarsheriff Could this be a dog?
@grammarsheriff
@grammarsheriff
It goes well on all of the seasonal chocolates you have left over from the holiday parties, not just the turtles.
Savory wouldn’t be bad, except it has Coconut Curry. Blech !
And don’t want Chipotle in the other one!
Sad pass.
@MarkDaSpark the coconut curry is sooo good. To each their own!
@MarkDaSpark the Coconut Curry was my favorite in the group!
@Faffs @troy
Used to love Almond Joy bars. Then OD’d on Coconut during a trip to Hawaii at a family friends home. Coconut milk, shavings, etc. all at once and got ill.
Can’t stand it since.![:disappointed_relieved:](https://dj5zo597wtsux.cloudfront.net/joypixels/assets/6.6/png/unicode/64/1f625.png)
@Faffs @MarkDaSpark @troy I have a similar but less intense dislike of bananas, caused by having had three entire stems of them go ripe at the same time when I was growing up. That’s somewhere around 40 hands of bananas, with around 20 in each hand. It was years before I’d eat another one, or anything that contained them. I didn’t even want to smell them.
@MarkDaSpark @troy @werehatrack I am that way about anything pumpkin. One year we decided to make pumpkin pies from a homegrown pumpkin. It wasn’t until we realized just how much pureed pumpkin one moderate sized pumpkin made that we knew we would grow to hate that stuff. We made at least a dozen pies, snuck them off onto neighbors’ porches, dropped off at relatives’ homes. That was about 50 years ago. I can count on one hand how many times I’ve have had pumpkin pie or anything pumpkin in those years.
/giphy pure-ostentanious-loss
![](data:image/gif;base64,R0lGODlhAQABAIABAP///wAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
I’m excited fo try something new!
I liked the not as hot group, except for bacon. So I guess I’m out.
Lost me on mustard and pickles
I thought it was going to have everything bagel-type seasoning
/giphy yuck
![](data:image/gif;base64,R0lGODlhAQABAIABAP///wAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
A lot of the “nutrition information and ingredients” is missing actual lists of ingredients.
@yeppers Ah, thanks! I thought the image URL’s I copied had 'em both, but the manufacturer was using separate JPG’s for both nutrition & ingredients. All fixed now!
@troy Thanks!
Eww, keep your “garnishing squeeze” to yourself, buddy.
@awk Hhhhhnnnnnnnnnnnggggg.
@awk yay more for me![:smirk:](https://dj5zo597wtsux.cloudfront.net/joypixels/assets/6.6/png/unicode/64/1f60f.png)
Half of the savory ones sound spicy, too.
In the storm drains under New York City this sauce is often put on pizzas.
@OnionSoup so the subway rats give it a thumbs up?
Do rats have thumbs?
@OnionSoup @pmarin Rats maybe. But Turtles yes! Just hold the anchovies!
@pmarin they have long skinny grippy toes, I think… I should know since we have some… Not sure if any count as thumbs. My daughter has rats, I’m curious to look at the feet when I get home. Never paid attention to them.
@OnionSoup @pmarin The forepaws have rudimentary thumbish digits. Ditto for a lot of the rodents. Raccoons do, too. Oooooh, yeah.
When I want to get sauced, this is not what I have in mind.
Great write-up! It’s almost like those cameras you sent me in my IRK box ten months ago are sending live feeds back to… wait a minute
#1 ingredient on most of these is canola oil, plus some have colorings and gums. $4.33 a bottle is good, but not amazing. Still, some of the flavors sound tempting. Hmm.
@owenversteeg For some of us, canola is a major hazard; this entire group is a no-fly zone for me.
Do these have an expiration or sell-by date?
@Kerig3 yep. Fresh batch made to order with dating in 2023
@Kerig3 @troy they’d be in the back of the fridge well into 2025
@Kerig3 @stolicat @troy
Except for the one found in the back of the pantry in 2033, forgotten behind a gift box of chefashionista sauces that your now-ex’s in-laws burbled over at the Turkey Day dinner gathering where you found yourself sandwiched between overly enthusiastic beer-soaked football fans for a marathon of their bingewatching games.
If this seems overly specific now, just wait. And don’t say you weren’t warned.
@Kerig3 03/03/2023 to 07/11/2023 to be specific
Refrigerate after opening? If so NO WAY! Come to think of it! If not NO WAY. How about just NO WAY. I can picture 3 or more partly used bottles in my refrig in 2025…
i wish we could create our own six pack. i like three in one group and three in the other. but i guess that is the point of selling them like this.
Ingredient list for “Coconut Curry Aioli Squeeze” is not correct (the lack of coconut was a bit of a tell), but is the same as “Chile Lime Aioli Squeeze”
@stolicat not anymore![:upside_down:](https://dj5zo597wtsux.cloudfront.net/joypixels/assets/6.6/png/unicode/64/1f643.png)
Oooh! Squeezey!
/giphy united-unvarying-school
![](data:image/gif;base64,R0lGODlhAQABAIABAP///wAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Fucking canola goddamn oil. Cannot eat.
@werehatrack what is the deal with canola??
@rollingupbynow It puts my digestive system into a painful hyperdrive condition. That stuff they give you to purge your gut for a colonoscopy is gentle by comparison. I am not the only one who has this issue with it.
Mmmmm - savory hydrogenated rapeseed oil…
Sauces sound good but still way too pricey for me. I’ll stick to the old standards: salt, pepper, mayo and ketchup.
Maybe I’m just too cheap.![:sweat_smile:](https://dj5zo597wtsux.cloudfront.net/joypixels/assets/6.6/png/unicode/64/1f605.png)
@pixelated you can easily replicate all of these by simply adding some spices and other sauces to your mayo (pesto, hot sauce, taco seasoning mix, stuff like that). I do it on the regular - make just enough for whatever mean I’m creating and prep it the day before so things have a chance to bland.
I’ve got a ton of favorite spice blends from spices, inc and Pensy’s that are perfect for this (Penzy’s “Bold Taco” and “Sunny Paris” are awesome, and I love “Mother Clucker” and the El Pastor taco blends from spices, inc (ALL of the rubs from spices, inc are excellent IMO))
PANS! GLANDS! CRAYONS! AWESOME!
@pixelated @Pufferfishy Penzy’s does have lots of great seasoning blends, and you’re spot on about making your own flavored mayo…
@pixelated @Pufferfishy I’m not willing to wait a day just to make it bland.
@pixelated @Pufferfishy @rpstrong I think they meant “blend”. Spices and herbs added to mayo typically take at least several hours - and preferably overnight - to reach a useful level of blending with the oil.
@rpstrong lol - by the time I saw the 2 typos the editing window had passed…
s/bland/blend
s/mean/meal
@pixelated @Pufferfishy
Mixing spices, herbs, and lemon or lime juice into sour cream can make a nice sauce, too.
The write-up accurately portrays the reason why I binge the Babish videos instead of cooking. Or sometimes before cooking, if I’m going to do something he did, or a variation on it. Seriously, my SO follows recipes, but I just wing it more often than not. I don’t think I’ve made two identical batches of chili in a row for 30 years at this point.
@werehatrack Cooking should be fun, not a test!
We do quesedillas at least once a week and it’s always a new version… lol
@Pufferfishy James May did a season of shows called “James May Can’t Cook”, and the commentary done with subtitles is amusing, particularly when he’s in the process of screwing something up. A couple of the attempts ended up getting scraped into the trash bin on camera.
@werehatrack I also tend to wing it when cooking. The upside is that sometimes everything lines up and something exceptional is created. The downside is that it can be hard to duplicate the success in future attempts.
I have tried the Bacon and the Coconut Curry, and they are both delicious. The only trouble is, these would cost me $5.33 each on here, only a few cents less than at some local markets. So, NOT much of a bargain. Now if they were half price, I’d snap up 2 sets…
@MrNews Same here, the ones in stock at Central Market are $5.39 each. Fortunately for me, I dare not try them anyway, because of what’s in them.
@werehatrack Yes, the emulsifiers & stabilizers are problematic for me, but in small quantities, it’s okay. I just put some of the Bacon Aoli on thin-sliced Boar’s Head roast beef- pretty damn yummy! We got one at a local hot sauce store for $7, and like helping keep their small shop in business…
I got the spicy set last time, pretty good.
Yo an actually good meh for once.
Are these all from 2018? The image of the bacon aioli says “best by 12/02/18”
@trickynick They are all best by 2023 – anywhere from March-July of 2023 specifically
Sounds delicious.
/giphy bony-fierce-neck
![](data:image/gif;base64,R0lGODlhAQABAIABAP///wAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
This is the first time I’ve ever read the whole write-up and it was a great ride. Whatever intern wrote that needs to get at least a free meh shirt!
@bass1193 I always enjoy the write ups. This one is no exception. However… if you have an immersion blender, you can make “aoili” (mayo) in under a minute.
Drop an egg into a jar that just fits your immersion blender head. (Use two, and just add yolks if you want it extra rich.) I prefer lemon juice, but anything acidic needs added: vinegar/lime/whatever. Throw in all your garlic and spices. Add a little oil. Start to blend.
While running the blender, slowly drizzle oil in until it emulsifies. Bonus if you are a molecular gastronomy nerd, now would be the time to drizzle some liquid lecithin (emulsifier) and xantham gum (stabilizer). Because everyone should have those!!! Seriously, though, you can leave those out and still have a better tasting product than this.
@bass1193
You might enjoy this, then…
Weasel Help, as defined in 1996 by Jacque Marshall
Example A - Loading the Dishwasher
Example B - Making the bed.
10 Pry second weasel loose from ankle.
. . . et cetera until bed is made or psychosis sets in.
@bass1193 And my similar thing, posted to the forums here when the daily item was a sheet set…
Fitted sheet installation procedure:
– Remove cats, pillows and other obstacles from the bed.
– Lift the most annoying corner of the mattress and slide fitted sheet over it.
– Move to next-most-annoying corner, pull sheet taut, discover that the sheet is in the wrong orientation.
– Return to first corner. Remove two cats; one from pile of clean sheet, one from open space on bed.
– Reposition sheet to align correct corner.
– Return to second corner. Pull sheet taut, slide bottom edge under mattress, fish cat out from under sheet.
– Proceed to next corner; stretch sheet into place and flip lower edge under mattress. Extract cats from under sheet.
– Proceed to final corner. Remove cats from remaining section of sheet and from open area of mattress. Stretch last corner into position, shoo away cat trying to sharpen claws on mattress pad apron, remove other cat from sheet, restretch corner, and flip it down under the mattress. Note large mobile lump under sheet. Make daiquiris.
What’s the expiration date? I bought the spicy set about six months ago and they are good til the end of 2022. I don’t see the best by date listed…
@machete It’s in 2023.
I bought the savory pack last time around and have gotten a great deal of use out of them – tasty and very convenient. (Yes, a better missag would make her own aioli and whatnot, but sometimes you just want a damn sandwich, y’know?) An above-average Meh today.
https://www.justtherecipe.com/
Don’t scroll for a recipe again.
I have ordered alot of things from Terrap in Ridge Farms. Marinades & Spreads. Loved em all. Im wondering why these are so cheap. I HATE all things mayo & aoli so its a hard pass for me!
Eh, I’ll wait til the mehrathon next year when the expiration is closer. It’s not as fun if theres actually time to eat it.
Keto Friendly ??? NOT… Cane Sugar, Dextrose, Canola oil… just another slap it on there, sounds good on the label… FAIL![:lying_face:](https://dj5zo597wtsux.cloudfront.net/joypixels/assets/6.6/png/unicode/64/1f925.png)