When I was a starving college grad, I lived on instant ramen. Mayo was one of many things I used to dress it up.
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A. This is one of the trippiest food photos I’ve seen in a long time:
B. I want someone to make it for me:
C. Though it supposedly doesn’t keep well, so will need at least one other person to consume part of it.
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Hi! I want to make granola bars but I want them to taste like Caesar salad. Any ideas?
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One of my favorite ingredients.
Long before there was such a thing as an Everything Bagel or Everything Seasoning, I would go to my local bagel shop and ask them to sell me the dregs of all the bagel toppings that had fallen to the bottom of the bins. I then mixed it into egg salads, and tuna salads. YUM.
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I’m not worthy. 
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like a grandfather joint made of seasoning.
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A pioneer of the everything . Go to the bagel shop and ask for the dregs . I don’t even know what to say of how awesome that is .
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It’s scads better than a cocktail of Diabetic Boost and coffee at 4:15AM.
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Wawa makes burgers now! Customize your toppings. Better than I expected. The chip game on the East Coast is ridiculously good.
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I dunno about the southwest, but in Utah and adjoining regions of Idaho, ‘fry sauce’ is, explicitly, a mix of ketchup and mayo. They even sell it at the supermarket, for some unfathomable reason. I mean, anyone who would likely buy fry sauce to have at home would ALREADY have both mayo and ketchup, no?
… and speaking of White Castles:
homemade.
1lb groud beef, 80% lean MAXIMUM. 65% chuck is better. 1/2-1 tsp MSG, 1-2 tsp salt, ground pepper, 1/4-1/3c water. Mix well. Press into rimmed baking sheet at 11-12" wide, into a square. Yes, you can press than little meat into that big an area. Sandwich it between layers of plastic wrap or sil-pats and use gentle pressure and a rolling pin.
once it’s all pressed out and you’ve tidied the edges, score into 16 equal squares (4x4), and poke 5 holes in each square with the end of a chopstick. Cover with plastic and freeze.
once frozen, break into individual slider patties along score marks and store frozen.
to prepare:
get about a tablespoon of chopped onion (or a couple of teaspoons of rehydrated onion flakes) in a shallow saucepan with enough water to coat the bottom. turn on head to med. once the water is gently bubbling, place the sliders on the onions and cover loosely with foil. let set 1 minute. remove foil and gently flip the patties with a spatula. Place the bottom bun face down on the patty. Place the top bun face UP on the bottom bun and place small slice of cheese on top if desired. Cover with foil again and allow to steam 1 more minute.
Carefully remove top buns and place to one side. Slide turner under patty and bottom bun and lift out of the pan, flipping bun side down onto your plate. Place top bun on patty.
For extra authenticity, place one VERY thin pickle chip on burger.
The rolls are going to be an issue if you want an exact match. The Safeway ‘Artisan’ rolls or the Hawaiian ‘Savory Butter’ rolls are as close as you’ll probably get, but what you REALLY want is the cheapest, most insubstantial industrial bakery boring-ass white bread dinner rolls you can find. The ones I have here are, frankly, TOO substantial, have too much flavor, and are a touch too sweet to really replicate White Castles.
But it’s pretty close. With the right rolls, I’d put them up against the frozen supermarket version.
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How’d it taste?
I didn’t get them so don’t know.
You’ve inspired me to buy them. If I see them on my travels I will report back, I feel like this will inevitably lead to Frito Lay releasing an XXXX spicy street corn version.
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