6 hours ago, Katie Meadow said:kayb, thanx! The corn around here has been especially good this summer, so we're eating it like crazy; recipes are stacking up. My rule of thumb for mayo works for about 90 percent of all recipes, at least for me: cut the amount in half. Of course it's Hellman's / Best Foods, depending on the coast. My feeling is that in order to love Duke's or Miracle Whip you must be spoon fed it from birth. What do they actually use in Mexico?
I'm with you on the light on the (real) mayo, Katie.
Your theory about being brought up with a certain mayo or substitute might be flawed, though. I was brought up on Miracle Whip. My R.N. mom thought it was a healthier alternative at the time, along with margarine. Now, I think any mayo wanna be with sugar in the ingredients is just fake and not very good. That includes most commercial ones, including Kraft, and Hellman's. I think Julia Child, rest her soul, would be with me on this one, as I don't think she ever included sugar in the ingredients for her mayo. Duke's is one of the few mayos that does not contain sugar, and that is why I have been using it as an adult for decades. I also haven't had margarine in the house for many years.
In trying to find out what mayo was used in Mexico, I came across McCormick Mayonesa with lime juice. It contains sugar, which makes it fake in my book. 
I also came across this interesting discussion between some people in Mexico and others in the States that is mostly about whether mayo needs refrigeration. A sailor and others testify it does not. There's also a link to an interesting ChowHound discussion about refrigerating mayo. The takeaway for me from that rabbit hole, is do not contaminate your container of mayo by using anything other than scrupulously clean utensils to dispense it.
I'm sorry you said your recipe you tried for red Mexican rice wasn't very good (IP thread). The rest of the dinner looks so fabulous that I was trying to figure a way to get to Arkansas before the leftovers were gone. Too bad about the Mexican street corn pie. It looked absolutely delicious.
If you like the Tex-Mex style red rice served in a hundred thousand restaurants, after many years, I discovered the secret. I was trying to go high end with fresh tomatoes, but never really liked it as much as I liked the slightly greasy offering at the Tex-Mex joints. That secret is Knorr Caldo de Tomate cubes. They are widely available around here, even at Dollar General, and they also offer a powdered version in a jar that I don't like as much. They are like big chicken bouillon cubes that will flavor two cups of water. They have dehydrated tomato powder, and tasty MSG. I chop some white onion and saute it in oil in the rice cooking pot. The Mexican restos seem to use more oil than I can bring myself to, and that is probably why theirs is always slightly better, and a rare treat. You want it translucent, not browned, but enough to drive excess water out. Now add a cup of regular long grain rice. I tried it with short and medium grain and didn't like it as well. You want to saute the rice just long enough to get every grain coated with oil and just cook it a little. It starts turning whiter and more opaque. I like to add chopped jalapenos at this point, but the restaurants usually don't. You could also add poblanos for lower heat or any other pepper you want. Then add two cups of water, one Caldo de Tomate cube, and bring to boil, bringing down to simmer for 15 minutes, covered. If you know your rice, you can adjust down the water from 2 cups for very dry long-stored rice to less for fresher rice. Turn off heat and let stand covered for five minutes, but it will hold longer if needed. For single eaters like me, this makes four serving, but freezes well if scooped into Baggies and stowed in a freezer bag in the freezer. You could add peas, corn, carrots or other stuff, but you'd deviate from the Tex-Mex restaurant rice.
That is the best treatment of turkey breast, which can so often be sawdust dry, I believe I have seen. What kind of good-looking cheese is that on the sandwich fixin's plate? I can't recognize it, but it looks like something I want.
