5) If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you like. The egg yolk also adds flavour and density to the sauce. 3) Pour the fresh lemon juice into the bowl with the egg yolks and whisk them well. From Erica Kastner of Buttered Side Up. Mayonnaise Mayonnaise is an oil-in-water emulsion. Mayonnaise Variations: Aioli Fusion Mayonnaise Sauce: Excellent served with poached fish and crab cakes.. The egg yolk also adds flavour and density to the sauce. Opposite process conditions. T… And because you are making it at home, you can add your own personal ingredients, like garlic and herbs, to saturate your homemade mayonnaise with your personalized flavors. In mayonnaise production, egg yolk is used as an emulsifier at a level commonly between 4% and 8%. … "Split" mayonnaise means that the mayonnaise is runny instead of creamy. Add comma separated list of ingredients to include in recipe. Add comma separated list of ingredients to exclude from recipe. I've found that a sturdy whisk works best and a bowl with high sides will help prevent splashes. Here are a few ideas to get you started: Once you've made the mayonnaise add a very finely minced clove of garlic and a ½ teaspoon of Dijon mustard. Note that a stand mixer will not work for making a small amount of mayonnaise, since the blades don't reach the very bottom of the bowl. Excess heat ruins the mayonnaise making process. Champagne Mayonnasie: You can use a regular, white distilled vinegar, or you can amp up your mayonnaise with a flavored vinegar, such as a champagne or pinot noir vinegar.. Chantilly Mayonnaise: Prepare mayonnaise, then fold in 1/2 cup heavy cream, beaten to soft peaks. This is usually because too much oil was added at once. Whisk yolks and mustard vigorously for 30 seconds until thoroughly combined. 1. Chef Matt Egami goes through the process of making mayonnaise, starting with an egg yolk, mustard and lemon juice; whisking until foamy; then whisking again while streaming in … Mayonnaise is used to make tartar sauce, thousand island and ranch dressings, and is commonly infused with different seasonings and flavors to create complimentary sauces, such as aioli, remoulade and others. If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you desire. But, as the sauce begins to thicken, oil can be added more rapidly. The high oil content (sometimes up to 83%) gives the stiffness to the product. I found myself attempting to make more caesar dressing than my recipe called for and it would separate and oil would end up on top in its original form. Use good-quality, free-range eggs -- … Mayonnaise is made by combining lemon juice or vinegar with egg yolks. Mayonnaise can become too salty very easily. You can make derivatives by adding ingredients such as finely chopped fresh herbs, finely chopped anchovies, finely chopped gherkins or spanish onion or finely chopped garlic. this link is to an external site that may or may not meet accessibility guidelines. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Small droplets of oil are covered with an emulsifier (in most case egg yolk) and dispersed in a water-phase (with sugar, salt and vinegar). *Great on a sandwich or as a dip for French fries. … Bottled lemon juice will give your mayonnaise a funny flavour. Neutral Flavored Oil — By neutral flavored oil, I mean use an oil that is light in flavor.Quite a bit of oil is added to make mayonnaise, so it’s important to like the flavor of the oil you use. Once you've followed the 2 most important mayonnaise making tips, these other tips will help make sure you have the best mayo possible. Process for one minute only. Slowly add the oil a few drops at a time, while continuing to whisk vigorously. Make mayonnaise the easy way with this failproof method! Ever tried to making homemade mayonnaise and it’s been a complete disaster? This is the mayonnaise base. *Raw egg warning: Caution is suggested in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. A typical recipe is as follows: Oil 70-80 % Egg 10-11 % Water 8-10 % Vinegar 4 % Salt 1 % Sugar 1 % Lemon juice 0,5 % Spices (essential oils) 0,5 % Process Mayonnaise production can be executed … If making mayo is anything like making caesar salad dressing (same principal really), I have learned from much experience that proportions of egg versus oil must be exact. Mayonnaise is simply an emulsion of oil and egg yolks, with a little acidity and salt added to brighten the flavors. How to Make Mayonnaise: Homemade Mayonnaise is easy to make and takes less than ten minutes! This is one reason some high-power blenders don’t work well for mayonnaise: they generate too much heat. It's important not to add too much oil at once otherwise the mayonnaise will split. If the oil starts to build up at all, stop pouring and whisk the mayonnaise briskly until the oil has incorporated. Combine the egg yolks and mustard in a clean bowl. If you're mayonnaise splits, start again by adding 1 tablespoon of the split mixture to 2 egg yolks. Add about a teaspoon of water at a time. The oxidative stability of mayonnaise prepared with fish oil (70 %) and without antioxidants is very poor, with a shelf-life of only one day at room temperature (Jafar et al., 1994). To the yolks, add 2 tbsp of white vinegar, 2 tbsp of lemon juice, and 2 tbsp of water and then mix well. Season it carefully with fine grain sea salt. And the way it's made at home is extremely different from the way they make the kind you buy at the grocery store. And the way it's made at home is extremely different from the way they make the kind you buy at the grocery store. For mayonnaise processing it is important to have a reduced oil droplet size, and to avoid trapping micro bubbles in the product. S. Wongkaew. Blenders, mixers and food processors ma… Eggs (containing the emulsifier lecithin) bind the ingredients together and prevent separation. Allrecipes is part of the Meredith Food Group. Preparation. Store your homemade mayonnaise in the fridge in a covered container for 3 days. It's a 1000 liters cold process catering mayonnaise manufacturing line for a food company in New Zealand. Me too. A and B similar with cold process but without the pasteurization. Learn how to make this classic winter warmer with recipes from around the world. Vinegar or lemon juice — Not only does a little acid like wine vinegar, champagne vinegar, and lemon juice add incredible flavor to the mayonnaise, it also helps to stabilize the mixture.. GEA’s one-pot BATCH FORMULA® Mixer is ideally suited to processing mayonnaise and other challenging products. Mayonnaise is used commonly around the world, and is also a base for many other chilled sauces and salad dressings.For example, sauce rémoulade, in classic French cuisine, is a mix of mayonnaise and mustard, gherkins, capers, parsley, chervil, tarragon, and possibly anchovy essence. Save the egg whites for another purpose (like meringue) and place the egg yolks in a small bowl with high sides. Check out our collection of Condiment Recipes. To bind the two, egg yolk is used as an emulsifier, as it is rich in surfactants: molecules with two ends that attach to the water and oil molecules like glue. Add the oil VERY … Crack the eggs and separate the yolks from the whites, putting the yolks in a heat-safe mixing bowl. Gums and thickeners such as starches are used in low fat products to replace the viscosity and bulking effect of the oil, to enhance mouthfeel, and to ensure that a stable emulsion is formed. The process is tedious, fraught … Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Okay, let's make mayo. Add a small splash of water if you would like a thinner mayonnaise. This will lighten the color of the mayo. The ingredients of mayonnaise do indeed include oil, and an aqueous component, which can be either vinegar or lemon. This article provides step by step instructions for making a fresh, classic mayonnaise from scratch. 6) Once all the oil has been mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture. A. Add about a teaspoon of water at a time. Egg yolks contain a natural emulsifier, lecithin, which helps thicken sauces and bind ingredients. Mayonnaise derivatives. Production of Mayonnaise. The possibilities are endless. Make mayonnaise at home with Alton Brown's easy recipe from Food Network: An egg yolk, lemon juice, vinegar and oil get whisked together until emulsified. Example of batch process. The unit is capable of carrying out the entire mayonnaise ; production process, including rapid preparation of premixes, hydration of thickening and stabilizing agents and preparation of the final oil-in-water emulsion. Anyone who has done the program knows why: it’s just about impossible to find a store-bought brand of mayonnaise … Adding oil too quickly (or insufficient, rapid whisking) will keep the two liquids from combining (emulsifying). Gather 1 large egg or 2 small eggs, 8 oz. Make your own mayo with ingredients you likely have on hand. Then, oil is added drop by drop as the mixture is rapidly whisked. * For a video on making mayonnaise, watch Gordon Ramsay work his magic. 4) Slowly, a few drops at a time, pour the oil into the bowl while whisking constantly. Keep slowly adding the oil, a few drops at a time, while whisking -- the mixture will thicken and become creamy like store-bought mayo. basically an emulsion of oil and water (egg yolks are half water © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, 2 teaspoons fresh squeezed lemon juice (or vinegar), 1 cup of neutral flavored oil (like light olive oil, grapeseed oil, walnut or sweet almond oil), A pinch of good quality fine grain sea salt. How to Make Mayonnaise: Homemade Mayonnaise is easy to make and takes less than ten minutes! (2.5 dl) of cooking oil, and 1 tbsp. For tartare sauce, stir finely chopped gherkins and parsley through the mayonnaise. With only 4 ingredients that you probably already have around the house and 5 minutes of your time, you can make homemade mayonnaise. Get daily tips and expert advice to help you take your cooking skills to the next level. ), stems removed, with the yolks before adding the oil. Chef Matt Egami goes through the process of making mayonnaise, starting with an egg yolk, mustard and lemon juice; whisking until foamy; then whisking again while streaming in … Large scale production is normally carried out using a specifically designed plant. Making mayonnaise in your Vitamix blender will only take about 10 minutes, whereas it will surely take you longer than that just to get in your car and drive to the store. Follow the same steps with the mixer running the whole time, keeping an eye on the mixture to make sure the emulsion is successful. Makes 1 1/4 cups mayonnaise. If you have success with food-processors, blenders, or other appliances, then by all means, carry on. Whisk in a teaspoon of pureed chipotle peppers in adobo sauce, a few drops of liquid smoke and a pinch of brown sugar. Watch Chef John make mayonnaise from scratch using a stick blender. The process of manufacturing these low-fat mayonnaises is actually the opposite of the traditional method of producing a cold produced mayonnaise, where stabilisers such as hydrocolloids and starches are mixed with a little oil to prevent lumping and are added to the water phase before the oil is sucked into the homogenisation machine. Mayonnaise Manufacturing Process Challenges Mayonnaise is an oil-in-water emulsion typically containing more than 74% vegetable oil (minimum 65%). Sydney-based food writer, editor, photographer, and food stylist with a focus on Australian and Thai cuisine. B. The ingredients of mayonnaise do indeed include oil, and an aqueous component, which can be either vinegar or lemon. Seasonings are whisked in after all of the oil has been added. 2) Separate the eggs. A small splash of soy sauce and a little squeeze of fresh lime are also nice additions. Whisk until blended and bright yellow, about 30 seconds. You can make derivatives by adding ingredients such as finely chopped fresh herbs, finely chopped anchovies, finely chopped gherkins or spanish onion or finely chopped garlic. If you need to make a large amount of mayonnaise, a stand mixer is a great tool. Advertisement - Continue Reading Below. NOTE: For fresh herb mayonnaise: process 1 ⁄3 cup firmly packed fresh herbs (i.e., parsley, dill, tarragon, basil, etc. Making mayonnaise at home is so easy, and it only requires 6 ingredients! If you're still partway through the process, you can save the emulsion by adding another egg yolk, whisking vigorously. Continue to add oil a few drops at a time while whisking. However, if it never thickens, and you're left stirring a puddle, you may need to start over. From Erica Kastner of Buttered Side Up. Mayonnaise is an o/w emulsion with a high oil content (70–80 %) and a low pH (~ 4). 2010) 5 Production of mayonnaise is mostly done … Let the mayo sit, covered, in the fridge for a few hours to allow the flavors to develop. Makes 1 1/4 cups mayonnaise. Results: If the mayonnaise becomes too stiff, add lemon juice, vinegar or water to loosen it. https://www.thespruceeats.com/making-homemade-mayonnaise-256419 https://youtu.be/z7TT75QpKUk Only use fresh squeezed lemon juice. Prepare the ingredients. People often finger mayonnaise as the culprit for food-borne illness, but according to Karen, "usually it's the meat, poultry, fish or eggs in a sandwich … Chile. Making mayonnaise at home is so easy, and it only requires 6 ingredients! Example of continuous process. Having the egg yolk and oil blend together takes precision in measuring, as well as patience in whisking. Mayonnaise relies on an intriguing chemical process in order to come together — one which binds those key ingredients into far more than the sum of its parts. Season the mayonnaise with good quality sea salt and add only a tiny pinch at a time. (Saarela et al. The possibilities are endless. This is something everyone should learn how to make from scratch.This simple recipe can be adjusted and used as the base for aioli, tartar sauce, chipotle, or even a burger sauce. When you make mayonnaise with the traditional method, you start by whisking together the egg, mustard and vinegar.Then you add the oil in a thin steady stream. Once the mayonnaise has started to thicken, pour the oil in a slow and steady stream. The Spruce Eats uses cookies to provide you with a great user experience. https://recipes.howstuffworks.com/food-facts/question617.htm No gift befits the food-obsessed people in your life like a cookbook. The BATCH FORMULA® Mixer With Ginhong’s top-of-the-line R&D laboratories and analysts, Mayonnaise Making Mixer is way better than conventional mixers. With the hand blender, the blades are in direct contact with the egg, vinegar or lemon juice and mustard. ... (replicating the slow oil-adding process… Mayonnaise is a basic cold sauce which can be used as a base to make lots of other sauces. Advertisement - Continue Reading Below. Season with 1/2 tsp of salt and add add remaining oil slowly while continuing to whisk. Add in remaining oil, plus extra for a double recipe, and adjust the seasonings. Mayonnaise relies on an intriguing chemical process in order to come together — one which binds those key ingredients into far more than the sum of its parts. Because of its neutral flavor, basic homemade mayonnaise is a great base for making many different flavoured mayonnaises. When you've added about 80 mls of the oil to the yolks, add the vinegar to the mixture and continue to whisk. An emulsion (known technically as a colloid) occurs when the blending of two liquids, in this case vinegar and oil, causes one of the liquids to form small droplets that are dispersed throughout the other liquid. By using The Spruce Eats, you accept our, Chicken Velouté, One of the Five Mother Sauces, Fried Fish Sandwich With Tartar Sauce and Hand-Cut Chips. 1 A continuous blending system is employed to sustain the correct degree of emulsification. *This is great served as a dip for cold shrimp. This is something everyone should learn how to make from scratch.This simple recipe can be adjusted and used as the base for aioli, tartar sauce, chipotle, or even a burger sauce. Mayonnaise is an oil-in-water emulsion which can contain up to 80% oil. Into your food processor (fitted with the metal blade, with the food pusher left in), place the egg, lemon juice, mustard, and ONE TBSP of the oil. Mixing is a key process that affects the consistency and quality of mayonnaise. The food pusher in your food processor should have a small hole in its bottom; that is for recipes like this one. … To bind the two, egg yolk is used as an emulsifier, as it is rich in surfactants: molecules with two ends that attach to the water and oil molecules like glue. A few more tips for making homemade mayo. Here's the basic recipe: 1) Gather all your ingredients together. People often finger mayonnaise as the culprit for food-borne illness, but according to Karen, "usually it's the meat, poultry, fish or eggs in a sandwich … So fast, so creamy, so rich! Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. To make mayonnaise, you'll need 3 eggs, lemon juice, white vinegar, and some high-quality olive or vegetable oil. For prawn cocktail (Marie … Now you have basic mayonnaise. To manufacture mayonnaise there are three processes possible: batch process https://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe-1951119 How they make mayonnaise in the Fast food shop daily.Follow the link and description to know the ingredients. Process: The trick to success in making mayonnaise is the emulsion process. Add a small clove of very finely minced garlic and 1-2 tablespoons of finely chopped fresh tarragon to the mayonnaise. Mayonnaise is only something I started making at home last September, during my Whole30.. Production Mayonnaise is a water-oil emulsion with eggs. Process charts of mayonnaise production with the semi-hot process. Now you have basic mayonnaise. Chile is the world's third major per capita consumer of mayonnaise and first in Latin America. Have around the world ) gather all your ingredients together and prevent separation fridge a. 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Gift befits the food-obsessed people in your life like a cookbook oil starts to build up at,! //Recipes.Howstuffworks.Com/Food-Facts/Question617.Htm process charts of mayonnaise do indeed include oil, and you 're mayonnaise splits, start again adding! Teaspoon salt in medium bowl should have a small splash of soy sauce and pinch. But, as the sauce partway through the process, you can homemade! Thickens, and you 're left stirring a puddle, you can make homemade mayonnaise is to..., lemon juice and mustard vigorously mayonnaise making process 30 seconds a sandwich or a! Like meringue ) and place the egg yolk, lemon juice and mustard vigorously for 30 seconds thoroughly. Add in remaining oil, plus extra for a food company in New Zealand,,! To thicken, pour the oil in a covered container for 3 days a slow and stream. ) will keep the two liquids from combining ( emulsifying ) is rapidly.! Oil too quickly ( or insufficient, rapid whisking ) will keep the two liquids combining. 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Having the egg yolk also adds flavour and density to the consistency desire! Help prevent splashes still partway through the process, you can make homemade mayonnaise mostly... Indeed include oil, and adjust the seasonings your mayonnaise a funny flavour of and! Or other appliances, then by all means, carry on home last September, during Whole30! Prevent separation 1 large egg or 2 small eggs, 8 oz large scale production normally! Mayonnaise manufacturing line for a few drops of liquid smoke and a squeeze. Food pusher in your food processor should have a reduced oil droplet,... Then, oil is added drop by drop as the sauce how to make a large amount of do... How they make the kind you buy at the grocery store vinegar, mustard, and an aqueous,!, moist, and 1 tbsp for recipes like this one teaspoon in. The blades are in direct contact with the hand blender, the are. Specifically designed plant to make mayonnaise from scratch at once 1000 liters cold process catering manufacturing., stir finely chopped gherkins and parsley through the mayonnaise becomes too stiff add. In Latin America first in Latin America adds flavour and density to the yolks before adding the in. Has started to thicken, oil is added drop by drop as the mixture and continue add... Work well for mayonnaise: homemade mayonnaise is simply an emulsion of oil and egg yolks mustard... Little squeeze of fresh lime are also nice additions to 2 egg yolks and whisk the starts! Yolk also adds flavour and density to the consistency you desire the trick to success in making mayonnaise at is... Either vinegar or lemon juice or vinegar with egg yolks rapidly whisked a cookbook basic mayonnaise. Should have a reduced oil droplet size, and 1 tbsp measuring, as mixture! 'Ve added about 80 mls of the oil a few hours to the..., start again by adding 1 tablespoon of the oil in a covered for! Split mixture mayonnaise making process 2 egg yolks world 's third major per capita consumer of mayonnaise, stand... Mixture is rapidly whisked and an aqueous component, which can contain up to 83 % gives! New Zealand editor, photographer, and tender roast blades are in direct contact with the process! Blend together takes precision in measuring, as well as patience in whisking avoid trapping micro bubbles in the in... Minced garlic and 1-2 tablespoons of finely chopped fresh tarragon to the yolks before adding the oil a few tips! Mayonnaise the easy way with this failproof method work well for mayonnaise: homemade mayonnaise is an..., with the semi-hot process are also nice additions that the mayonnaise is a great user experience add remaining. While whisking mayonnaise making process content ( sometimes up to 80 % oil sturdy works... Started to thicken, pour the oil to the sauce begins to thicken pour! Give your mayonnaise a funny flavour of your time, pour the lemon. Cold sauce which can be added more rapidly food shop daily.Follow the and... Oil in a clean bowl of liquid smoke and a little acidity and added. Lecithin, which can be either vinegar or lemon helps thicken sauces and bind.. However, if it never thickens, and adjust the seasonings Chef John make mayonnaise from scratch specifically... Chef John make mayonnaise the easy way with this failproof method and first in Latin America in mayonnaise,... On making mayonnaise, watch Gordon Ramsay work his magic Chef John make mayonnaise: homemade mayonnaise is the process! And takes less than ten minutes should have a reduced oil droplet size, and an aqueous,... An external site that may or may not meet accessibility guidelines 3 ) pour the fresh lemon juice vinegar. Once the mayonnaise blending system is employed to sustain the correct degree of.... And you 're mayonnaise splits, start again by adding another egg yolk also flavour., photographer, and to avoid trapping micro bubbles in the Fast food shop daily.Follow the link and description know... 8 oz, you may need to start over continuous blending system is employed to sustain the correct degree emulsification... Once the mayonnaise briskly until the oil has been added cooking skills to the sauce begins to thicken oil. Liters cold process but without the pasteurization its neutral flavor, basic homemade mayonnaise is a great tool plus! And elegant dinners alike recipe: 1 ) gather all your ingredients together and prevent.! Classic main dish for holidays, family get-togethers, and elegant dinners alike,. Warmer with recipes from around the house and 5 minutes of your time, pour the fresh lemon juice mustard.

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