Paleo Retiree writes:
A refreshing and elegant John Collins, enjoyed at this terrific retro-style steakhouse on the California coast. A John Collins is a Tom Collins, basically, only made with bourbon in place of the usual gin.
Our meal was much enhanced by a side of this:
— homemade mayonnaise. Amazing how much richer and silkier the real thing is than the industrial stuff.
Blowhard, Esq.
Callowman
Sherbrooke
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Brundle Guy
Glynn Marshes
Paleo Retiree
Atypical Neurotic
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Sax von Stroheim
Sir Barken Hyena
The Mistaken
Uncouth Reflections 
I’ve always wanted to try that real mayonnaise; is it more eggier, more yolkier, less oily? I’ve only ever had the other kind, can’t imagine what the real stuff must taste like; no doubt much better…
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If you have a food processor, it’s very easy to make your own batch: http://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe/index.html
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It definitely tastes different and better than store-bought. And it’s fun to make too.
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What oil do you use for your homemade mayo? I saw someone talk about using bacon grease once, which sounded interesting if perhaps overpowering.
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That *is* and interesting idea. Olive oil works well too. http://whatscookingamerica.net/Sauces_Condiments/HomemadeMayonnaise.htm
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Looks like a cool place. How’s the food?
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It’s a very cool place. They have the “retro seafood and steakhouse” thing down to such perfection that it’s a surprise to learn they’ve only been open for five or so years. Do you like the seafood-and-steakhouse experience as much as I do? It’s a great restaurant genre. I’ve been collecting snapz of places like Sly’s for a little while and will share ’em soon.
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