Miracle whip, the eggless mayo with a tangy zip.
Best mixed with fatty foods, and flavorless vegetables(nothing sweet except tomatoes though).

IE MW with Bacon in sandwhich.
Tomato sandwhiches
Mixed with tuna makes for Superior tuna salad.
I suppose any meat + MW = awsome...

Mmm, cool whip on apple pie and strawberries... Apparently it's good for you to have pie instead of cake. Who knew having a medical degree in the family would open up pathways to "healthy" desserts?

I've never liked mayo or miracle whip.
I usually use mustard on the type of thing people have mayo on.

I've also recently found myself liking barbecue sauce on stuff people generally put ketchup on.

Chicken Strips + Fries + BBQ Sauce or White Gravy = Crazy Delicious

OK, For the uneducated:

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MAYO IN GENERAL: Is technically labelled as a "Salad Dressing," which I don't get and I've never seen anybody use it as such (except as a mixer in 'crab salad' or 'potato salad'). Most people put Mayo on a sandwich or burger.

Old Fashioned Mayo: Primary ingredient: eggs, usually goes bad pretty fast; fresh stuff will go off in a few hours unrefrigerated. This is the stuff they warn you about in Food Safety classes/lessons in high school (if they still do that). Usually used as a moistening agent and adds a lot of delicious flavor.

New Mayo: Hellman's brand or any off-the-shelf variety probably fits here. Has all sorts of additives to keep the "egg product" from going bad with any speed, but can still go off after a month or six in your fridge. Doesn't add quite a lot of flavour, but definitely better than nothing.

Miracle Whip: Marketing calls it "mayo" but contains zero egg and therefore technically is not mayo. Miracle Whip is in all cases it's own variety of "salad dressing." However, it has a tangy zip that --- no kidding here --- tastes like armpit sweat... but in a good way. I know, it will take a mental hurdle for you to parse that, and some - to this day - refuse to believe. Try it yourself and see. I've had miracle whip in my fridge for 2 years (by accident, hiding behind my vegetables) and still tastes fine (half finished, unsealed). I've left it out on the counter, open top, for a weekend: also fine. It is nukeproof.

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Miracle Whip is it's own unique thing, such as "Chipotle Mayo" you get at restaurants with your burger or sandwich. It adds a neat new twist of flavour and such. I sometimes eat just a slice of bread with MW on it. It has no flavour or consistency similar to fat and that is a stupid concept stop eating fat on your sandwiches you idiot.

I really love french fries with miracle whip, but would rather have them plain than with regular mayo, ketchup, or mustard. Though I must admit I've never tried mixing the three.

I'm from Australia.
We don't have this strange 'Miracle Whip' you speak of; mustard does just fine.
Also, for a long time lard on a piece of bread was probably more common than butter. A long time ago anyway.

Anyway, as for country-specific spreads, who actually eats Vegemite, Australian or no? I take my yeast corpse 3mm thick, and am met with horror when doing so on school camps; it wakes me up.

Careful, all the Brits may whack you over the head with it's real name, Marmite.

Marshmallow fluff, anyone? I don't have a taste for it myself, but it's quite fun to decorate cakes with.

I will eat an entire jar of MarshmallowFluff...

what the heck is this "Miracle Whip" I done my own grocery shopping and have never seen the stuff... but from Weasel's description of the stuff it sounds awful... like the dairy/Egg equivalent of spam or something.

Weasel:
"Miracle Whip: Marketing calls it "mayo" but contains zero egg and therefore technically is not mayo. Miracle Whip is in all cases it's own variety of "salad dressing." However, it has a tangy zip that --- no kidding here --- tastes like armpit sweat... but in a good way. I know, it will take a mental hurdle for you to parse that, and some - to this day - refuse to believe. Try it yourself and see. I've had miracle whip in my fridge for 2 years (by accident, hiding behind my vegetables) and still tastes fine (half finished, unsealed). I've left it out on the counter, open top, for a weekend: also fine. It is nukeproof."

Um Question(s)... When have you been eating armpit sweat? Why would you try something that has been in your fridge for 2 years? Is that the REAL reason behind the no Devlog updates?... I got food poisoning one time and that was bad enough this sounds like a war on heath classes. Weasel one of these days your gonna hit "the big bad one" and be on the floor for a week puking your guts out... (yea it sucks) so dear god why would you eat that... MOREOVER why would you brag about eating it later?!

-End ranting
Sponsered by: Head Of Teaching Super High Intensity Training
H.O.T.S.H.I.T.

Miracle Whip: The new and improved cockroach.

Marshmallow Fluff + Peanut Butter + Chocolate on toast = augughglhlhglh

Vegemite/marmite is only available here through specialty/import shops. Never tried it, and was warned by a real live austraaalian to not ever try it.

Sadly, Nutella is also an "import" item (chocolate hazelnut spread), but at least you can find it in any grocery store. Tiny tub of it is like $10 though, sucks. But then again you can't get peanut butter in Germany..

It's funny how different cultures have different staples.



nooo

it's like the fish equivalent of caviar. Marketing makes it look "cheap" but really I think it's superior in every way.



Ever drink gatorade? It is sweat with some extra sugar and food coloring.

But really, I moreso meant that tangy smell of armpit sweat, minus all the gross factors. That's why I said it kinda tastes like that, but in a good way. A way you won't understand until you try it! Some are uncomfortable calling it armpit-taste so they call it a "Vinegary" taste, but it's not quite so bitey as vinegar.



I dunno about where you come from but o'er here there are plenty of products that survive in the fridge for centuries, particularly condiments. Ketchup, mustard, relish, cheeze whiz, peanut butter (lasts forever without refrigeration even)...



Take some food science classes and you'll find out what exact ingredients make good food poisoning. Then look at the labels on things on the shelf and see if they contain them. Usually it's animal proteins, found in meats, eggs, etc.. Miracle Whip has enough vinegary stuff in it that it's a very acidic environment and isn't hospitable to bacteria.

In a stack:

• Waffle
• Peanut Butter
• Waffle
• Grape Jelly
• Waffle
• Orange Marmalade
• Waffle
• Pancake syrup

I was proud of my accomplishment.

Next esoteric condiment: Goober in a jar.
I've never had it, but it looks like it could be delicious.

You don't have to taste something to know what it tastes like, dude, you just have to smell it.
Wait, why am I defending Weasel?

Miracle whip tastes good on pies, and in fruit salad. I personally prefer Branston Pickle on my sandwiches though, and yes I did try miracle whip on my sandwich today.

Pies? Fruit salad?! WHAT?!

I will have to try that out! (I do put some in my soup/stew sometimes though so maybe I'm weird)

What's branston pickle? Never heard of that one.

POST GOOGLE EDIT: Sounds like some strange pickle chutney, similar to relish but minus my sweet, sweet, candy-like pickle-only relish in my fridge. I'll have to check it out sometime.

never tried miracle whip, it seemed like a cheap imitation from the adds. i guess ill try it if you like it so much. ive tried vegemite and it was astoundingly disgusting. nutella is pure delicious.

i like a tasty toasted mayo tomato sandwich.(my personal favorite is putting ranch dressing on my sandwiches)