p.s. I'm a big Deviled Egg fan, with my own versions including Dijon/Salmon/Capers, Fire-Roasted Pasilla Peppers/cilantro, or Saffron/Paprika/Cumin. Store-bought mayonnaise? Nope.
The Romans! Who would have guessed. Very interesting history. I'm making my deviled eggs tomorrow for Thanksgiving and although Im not making this recipe (I'm going to use mayo), I will think about its beginnings. Thank you for another great video and HAPPY THANKSGIVING!!
I find commercial mayonnaise revolting. Slimy, with a sheen reminiscent of that which floats on the gutter water after the first rain of the season. That said, I enjoy the earthier taste and creamier, slime-less texture of making my own mayo. Still, I'd re-try this one with sour cream, something which might have had parallel ingredients in the 13th C.
Nice recipe! I'm curious why you're using burned-in video subtitles instead of uploading a subtitle file, though, particularly since there are some speech-to-text errors that are now impossible to correct.
Stumbling through all of the video creation process. Each video I am learning new techniques and processes. Thanks for the advice, I will look into figuring out how to upload a subtitle file rather than this. That would be much better.
