June 16, 2026 • 9 mins
Danielle explains her issue with mayo a little bit better and she tells us what happened at the store the other day.
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Speaker 1 (00:01):
Put your hand us together and we're gonna started and party.
Speaker 2 (00:05):
I'm ready to party the Elvis ter Ran after party.
Speaker 3 (00:11):
Just dig into something that's been a part of our
share floor years and years and years, and we've never
really gotten to the bottom of it. Danielle, You and
your issue with mayonnaise. Oh gosh, the woman who made
your sandwich for you was also starring stirring a large
vat of mayonnaise.
Speaker 4 (00:29):
Yes, Almo, and you couldn't discuss.
Speaker 3 (00:31):
You couldn't even order your sandwich. You started gagging and
had to walk away. You didn't even have lunch that day,
and you weren't even getting mayonnaise on your sandwich. It
was just you were mayonnaise adjacent.
Speaker 4 (00:40):
Yes, she was scooping it up and smushing it back
into the jar, and I was like, nep, I got this.
I walked away. I was I didn't want to make
everyone else sick, so I was like, I'm gonna gag
on my own in the corner and.
Speaker 5 (00:51):
I'll did you gag?
Speaker 4 (00:52):
And my dad, I said later, and I walked away.
Speaker 3 (00:56):
So in the corner of the deli was just yeah, yeah, yeah, look,
And I totally understand how someone can be not into
or just totally first to eating mayonnaise, but you have
like a violent reaction to it. Yeah, So how did
this begin?
Speaker 4 (01:12):
I don't know. Oh wow, I couldn't tell you. All
I know is that when I was a kid, the
nurse would call the house and say to my mom, Hey,
come pick Danielle up. She just threw up at school.
She's sick. And my mom would say, ask her if
the person next to her was eating mayonnaise for lunch,
and then the nurse would ask, and then they'd find
out that I was gagging and throwing up from the
smell of the mayonnaise. I don't know why. I don't
(01:35):
know what made it happen ever, but it's just something
about it. And I know it's just eggs and oil
or water or whatever. I know it's simple. I like
sour cream. But for some reason I cannot do it.
Speaker 3 (01:50):
Something happened, something obviously happened to you, maybe that you
don't recall, but I mean.
Speaker 2 (01:56):
I don't know.
Speaker 3 (01:56):
It's what I'm thinking. Yeah, any of the thoughts.
Speaker 6 (01:58):
It does have kind have a gaggy smell, you know
what I mean, Like if you know it doesn't yes,
it does. If you open up mayonnaise.
Speaker 3 (02:06):
In your opinion, it doesn't.
Speaker 7 (02:07):
It doesn't really gross me out at all.
Speaker 6 (02:09):
I don't know there's something to it. It's not like
there's an absence of smell or it smells sweet or savory.
Speaker 3 (02:15):
It's kind of got a little bit of a gaggy
smell to me. So I know exactly what you're talking.
So you're like, you're on the mayonnaise spectrum that you know. Yeah,
let me put it this way.
Speaker 6 (02:25):
I don't love mayonnaise.
Speaker 3 (02:26):
I tolerate it.
Speaker 6 (02:27):
There's a time or two where I'm like, you know,
what mayonnaise would be good on this, But if I
was to open a jar and smell it, I would gag.
Speaker 4 (02:33):
Yeah, I would probably get You're not even allowed to
have it in my house, Like I don't even allow it.
Speaker 7 (02:37):
Do your kids like it? Does your family like it?
Speaker 2 (02:39):
I don't know.
Speaker 3 (02:39):
They don't have never had it around me, even they
don't even know what mayonnaise is. Well, I tell you,
I make my own mayonnaise if I have time, and
it does smell different than than the jard But the
charge doesn't offend me. But you know, but any that
anything in that family aoly, anything that's mayonnaise.
Speaker 4 (02:57):
E targell and you know I don't like I'm not
a ranch dressing creamy, don't do that. I don't like that.
Like there's I am. I'll do a nice feta chini
alfredo if I take my lact tape bill, But I'm
not doing I don't. I just I stay away from ranch,
Russian dressing, tuna fish.
Speaker 3 (03:15):
And no, uh huh, sorry all right, But so we
still like tartar sauce either.
Speaker 2 (03:20):
I don't like tartar sauce. Tartar sauces is a little
is a little grody for me?
Speaker 6 (03:24):
What is?
Speaker 3 (03:26):
It's mayonnaise and sweet sweet relish, isn't it?
Speaker 1 (03:30):
Basically it's relish?
Speaker 2 (03:31):
Really?
Speaker 4 (03:31):
Why I put those two together?
Speaker 3 (03:32):
Why you're not so you're not a fan of Thousand
Island dressing?
Speaker 4 (03:35):
No, no, no, French fries and stuff like that.
Speaker 3 (03:39):
Crazy, yeah, you crazy Scotty be.
Speaker 5 (03:43):
What do you remember that one time when we made
that beautiful cake for Danielle for her birthday, sprinkles, frosting,
the whole thing, But we made it with mayonnaise, And
at the last moment Elvis is like, Nope, don't eat it.
You can't do that to her.
Speaker 2 (03:55):
I know, that was so sweet eleven, but it was
somebody else did that to her. To me too. We
made brownies and the guy uses uh, he used mayonnaise
and to keep the brownies to dry.
Speaker 5 (04:05):
But it's the exact same ingredients, oil, right, eggs. It's
the same thing, whether it's together or.
Speaker 3 (04:10):
Not mulcified together. But hold on, Daniel, I must didn't it.
There was a bakery that we used to get cakes
from all the time, and their secret was putting mayonnaise.
Speaker 4 (04:17):
Can you remember that?
Speaker 3 (04:18):
But I know you ate the cake. If I didn't,
I told you.
Speaker 4 (04:21):
Right, And I'm sure if I didn't know and I
didn't taste it because it's baked in, I probably would know.
But then once you tell me like you said, it's
in my mind and I can't get past that mentally.
So well, like if you told me this grilled cheese sandwich.
Instead of using butter on the bread, some people use mayo.
I won't eat the grilled cheese sandwich. I probably can't
even taste the mayo, but I won't do.
Speaker 3 (04:43):
I mean the cooking of the mayonnaise. It changes everything,
like their makeup is different. But it doesn't matter to you.
It just someone was thinking about mayonnaise when they made it.
So therefore that's enough for you, Yesdi.
Speaker 7 (04:54):
So we had that amazing lasagna role from one of
our favorite restaurants in Here and You. But that also
had something that you don't really have. It had what
is anchovy paste in it?
Speaker 1 (05:04):
Anchovy paste.
Speaker 4 (05:05):
Yeah, now that you know is not gonna be a
problem because I'm pretty sure I've had that before. Okay stuff,
and it's been okay.
Speaker 3 (05:12):
Chef's sneak anchovies into tomato based sauces all the time.
I do, but I don't. I don't tell anyone. Don't
tell I don't know. I don't tell anyone because you
don't know it's there. Yeah, it adds such a great
little level of flavor.
Speaker 7 (05:24):
There's also been a rise in chef saying that they're
done cooking for people with allergies. Like when Scary and
I were in Singapore, and this was a few years ago,
we went to something called fat Fuku, which is a
Michelin starred chef hosting a party at their home. It
was part of the tourism thing. It was great, it
was awesome. The chef asked before, does anyone have allergies
or things? They don't eat, and if you said yes,
she would not cook for you at all, because she said,
(05:46):
this is my art, it's my masterpiece. I put these
things into it, and me taking out an ingredient is
going to change the taste. I don't want to do that.
And now I see that more and more where chefs say,
if you have an allergy, thank you for telling me,
you're gonna have to find somewhere else.
Speaker 4 (05:59):
Yeah, And I sate that if they don't want to
alter it because it is their creation, that's fine. But
I do appreciate when a chef does come here and
we have a lot of friends that come here that say, hey,
I remember that you don't like mayo. I made you
one without it. So I think that's sweet.
Speaker 3 (06:14):
You know, I can see why a chef would do
that in circum circumstances, certain circumstances, but if you're in
the business of, you know, serving mass amounts of people,
you need to be in business, so therefore you you
find it all a way to alter. So I have
a good friend who cannot eat gluten, she cannot eat shrimp, lobster,
she cannot eat oranges, or and there's a few other things. Yeah,
(06:38):
there are a lot of things she can't digest them.
It's not an allergy things, but she just can't digest
them for some reason. And so like the other day
we had her at lunch with it. We had sixteen
people at the table, and it took a while for
them to find the things on their menu that they
could serve her. They did, They went out of their
way to finally figure it out. And she feel she
feels awful, but you know she's gonna eat it. Can't
(06:59):
have certain things in there. What's scary.
Speaker 1 (07:01):
You know, it's one thing to have an allergy or
you can't eat it for whatever reason, you're alert, whatever,
But to have a psychological aversion to a food, I
just feel like there's a god. There's gotta be a
way to get over it. Like, for instance, I despise
detest watermelon. I don't like the consistency. I don't like
to taste. But if someone's gonna offer me a watermelon
(07:22):
salad with feta cheese in and whatever, they try this,
I don't look at it and be like I'll try it.
You have to go into it with an open I
really think it starts right up here.
Speaker 4 (07:38):
Yeah, I admit that it's a it's totally a mental thing.
Speaker 3 (07:40):
It's on her mind, but in your mind is reality kind.
Speaker 4 (07:44):
Of thing is is? I can't even like even I
have asked my mom and she can't even tell me.
It's like, I don't know.
Speaker 6 (07:48):
It started when you were a kid.
Speaker 4 (07:50):
You just didn't like it.
Speaker 3 (07:51):
You throw I don't know like fish. You say this
thing either thinking about eggs and ham. Can't do it,
really can't do it. When I was a kid, I
had a floor and I was sick.
Speaker 2 (08:01):
Talk about it.
Speaker 3 (08:02):
Well, it was from doctor Seuss, she wrote, she made
green eggs and hand for me, and I vomited all
over the table. To this day, if you put ham
next to scrambled eggs, I can't eat it. I would
even try, and the eggs it's different.
Speaker 4 (08:18):
Okay, scary That happened with my mom and fish because
Friday was fish day at her house when she was
growing up. My grandmother would make her eat that damn fish.
My mother would say, don't want to eat the fish.
My grandmother would say, then you get the fish, put
it in the refrigerator, and when you're hungry later that
fish will be waiting for you. So, growing up, fish
was never made in my house because my mom decided
(08:39):
she didn't like it because of that. So that's why
in my head, I don't like it either.
Speaker 7 (08:44):
It's generational trauma passed.
Speaker 3 (08:45):
Down mayonnaise and fish that's you. So tartar sauce is
definitely out of the picture for you.
Speaker 2 (08:52):
I went to a restaurant the other day with a
friend and they said they were gluten free, and then
the person behind the cash register says, is that a
preference or is that an allergy? And I'm like, well,
what does it matter if you say preference? And they're like, yeah,
you have a little bit of that again, Okay.
Speaker 3 (09:10):
One reason they ask is because some of the other
things they have could have been near gluten or something.
You're deathly allergic to it, or you just can't digest it,
and there you go, heppy digestion.
Speaker 4 (09:21):
Everyone Elvister ran after party.
Put your hand us together and we're gonna started and party.
Speaker 2 (00:05):
I'm ready to party the Elvis ter Ran after party.
Speaker 3 (00:11):
Just dig into something that's been a part of our
share floor years and years and years, and we've never
really gotten to the bottom of it. Danielle, You and
your issue with mayonnaise. Oh gosh, the woman who made
your sandwich for you was also starring stirring a large
vat of mayonnaise.
Speaker 4 (00:29):
Yes, Almo, and you couldn't discuss.
Speaker 3 (00:31):
You couldn't even order your sandwich. You started gagging and
had to walk away. You didn't even have lunch that day,
and you weren't even getting mayonnaise on your sandwich. It
was just you were mayonnaise adjacent.
Speaker 4 (00:40):
Yes, she was scooping it up and smushing it back
into the jar, and I was like, nep, I got this.
I walked away. I was I didn't want to make
everyone else sick, so I was like, I'm gonna gag
on my own in the corner and.
Speaker 5 (00:51):
I'll did you gag?
Speaker 4 (00:52):
And my dad, I said later, and I walked away.
Speaker 3 (00:56):
So in the corner of the deli was just yeah, yeah, yeah, look,
And I totally understand how someone can be not into
or just totally first to eating mayonnaise, but you have
like a violent reaction to it. Yeah, So how did
this begin?
Speaker 4 (01:12):
I don't know. Oh wow, I couldn't tell you. All
I know is that when I was a kid, the
nurse would call the house and say to my mom, Hey,
come pick Danielle up. She just threw up at school.
She's sick. And my mom would say, ask her if
the person next to her was eating mayonnaise for lunch,
and then the nurse would ask, and then they'd find
out that I was gagging and throwing up from the
smell of the mayonnaise. I don't know why. I don't
(01:35):
know what made it happen ever, but it's just something
about it. And I know it's just eggs and oil
or water or whatever. I know it's simple. I like
sour cream. But for some reason I cannot do it.
Speaker 3 (01:50):
Something happened, something obviously happened to you, maybe that you
don't recall, but I mean.
Speaker 2 (01:56):
I don't know.
Speaker 3 (01:56):
It's what I'm thinking. Yeah, any of the thoughts.
Speaker 6 (01:58):
It does have kind have a gaggy smell, you know
what I mean, Like if you know it doesn't yes,
it does. If you open up mayonnaise.
Speaker 3 (02:06):
In your opinion, it doesn't.
Speaker 7 (02:07):
It doesn't really gross me out at all.
Speaker 6 (02:09):
I don't know there's something to it. It's not like
there's an absence of smell or it smells sweet or savory.
Speaker 3 (02:15):
It's kind of got a little bit of a gaggy
smell to me. So I know exactly what you're talking.
So you're like, you're on the mayonnaise spectrum that you know. Yeah,
let me put it this way.
Speaker 6 (02:25):
I don't love mayonnaise.
Speaker 3 (02:26):
I tolerate it.
Speaker 6 (02:27):
There's a time or two where I'm like, you know,
what mayonnaise would be good on this, But if I
was to open a jar and smell it, I would gag.
Speaker 4 (02:33):
Yeah, I would probably get You're not even allowed to
have it in my house, Like I don't even allow it.
Speaker 7 (02:37):
Do your kids like it? Does your family like it?
Speaker 2 (02:39):
I don't know.
Speaker 3 (02:39):
They don't have never had it around me, even they
don't even know what mayonnaise is. Well, I tell you,
I make my own mayonnaise if I have time, and
it does smell different than than the jard But the
charge doesn't offend me. But you know, but any that
anything in that family aoly, anything that's mayonnaise.
Speaker 4 (02:57):
E targell and you know I don't like I'm not
a ranch dressing creamy, don't do that. I don't like that.
Like there's I am. I'll do a nice feta chini
alfredo if I take my lact tape bill, But I'm
not doing I don't. I just I stay away from ranch,
Russian dressing, tuna fish.
Speaker 3 (03:15):
And no, uh huh, sorry all right, But so we
still like tartar sauce either.
Speaker 2 (03:20):
I don't like tartar sauce. Tartar sauces is a little
is a little grody for me?
Speaker 6 (03:24):
What is?
Speaker 3 (03:26):
It's mayonnaise and sweet sweet relish, isn't it?
Speaker 1 (03:30):
Basically it's relish?
Speaker 2 (03:31):
Really?
Speaker 4 (03:31):
Why I put those two together?
Speaker 3 (03:32):
Why you're not so you're not a fan of Thousand
Island dressing?
Speaker 4 (03:35):
No, no, no, French fries and stuff like that.
Speaker 3 (03:39):
Crazy, yeah, you crazy Scotty be.
Speaker 5 (03:43):
What do you remember that one time when we made
that beautiful cake for Danielle for her birthday, sprinkles, frosting,
the whole thing, But we made it with mayonnaise, And
at the last moment Elvis is like, Nope, don't eat it.
You can't do that to her.
Speaker 2 (03:55):
I know, that was so sweet eleven, but it was
somebody else did that to her. To me too. We
made brownies and the guy uses uh, he used mayonnaise
and to keep the brownies to dry.
Speaker 5 (04:05):
But it's the exact same ingredients, oil, right, eggs. It's
the same thing, whether it's together or.
Speaker 3 (04:10):
Not mulcified together. But hold on, Daniel, I must didn't it.
There was a bakery that we used to get cakes
from all the time, and their secret was putting mayonnaise.
Speaker 4 (04:17):
Can you remember that?
Speaker 3 (04:18):
But I know you ate the cake. If I didn't,
I told you.
Speaker 4 (04:21):
Right, And I'm sure if I didn't know and I
didn't taste it because it's baked in, I probably would know.
But then once you tell me like you said, it's
in my mind and I can't get past that mentally.
So well, like if you told me this grilled cheese sandwich.
Instead of using butter on the bread, some people use mayo.
I won't eat the grilled cheese sandwich. I probably can't
even taste the mayo, but I won't do.
Speaker 3 (04:43):
I mean the cooking of the mayonnaise. It changes everything,
like their makeup is different. But it doesn't matter to you.
It just someone was thinking about mayonnaise when they made it.
So therefore that's enough for you, Yesdi.
Speaker 7 (04:54):
So we had that amazing lasagna role from one of
our favorite restaurants in Here and You. But that also
had something that you don't really have. It had what
is anchovy paste in it?
Speaker 1 (05:04):
Anchovy paste.
Speaker 4 (05:05):
Yeah, now that you know is not gonna be a
problem because I'm pretty sure I've had that before. Okay stuff,
and it's been okay.
Speaker 3 (05:12):
Chef's sneak anchovies into tomato based sauces all the time.
I do, but I don't. I don't tell anyone. Don't
tell I don't know. I don't tell anyone because you
don't know it's there. Yeah, it adds such a great
little level of flavor.
Speaker 7 (05:24):
There's also been a rise in chef saying that they're
done cooking for people with allergies. Like when Scary and
I were in Singapore, and this was a few years ago,
we went to something called fat Fuku, which is a
Michelin starred chef hosting a party at their home. It
was part of the tourism thing. It was great, it
was awesome. The chef asked before, does anyone have allergies
or things? They don't eat, and if you said yes,
she would not cook for you at all, because she said,
(05:46):
this is my art, it's my masterpiece. I put these
things into it, and me taking out an ingredient is
going to change the taste. I don't want to do that.
And now I see that more and more where chefs say,
if you have an allergy, thank you for telling me,
you're gonna have to find somewhere else.
Speaker 4 (05:59):
Yeah, And I sate that if they don't want to
alter it because it is their creation, that's fine. But
I do appreciate when a chef does come here and
we have a lot of friends that come here that say, hey,
I remember that you don't like mayo. I made you
one without it. So I think that's sweet.
Speaker 3 (06:14):
You know, I can see why a chef would do
that in circum circumstances, certain circumstances, but if you're in
the business of, you know, serving mass amounts of people,
you need to be in business, so therefore you you
find it all a way to alter. So I have
a good friend who cannot eat gluten, she cannot eat shrimp, lobster,
she cannot eat oranges, or and there's a few other things. Yeah,
(06:38):
there are a lot of things she can't digest them.
It's not an allergy things, but she just can't digest
them for some reason. And so like the other day
we had her at lunch with it. We had sixteen
people at the table, and it took a while for
them to find the things on their menu that they
could serve her. They did, They went out of their
way to finally figure it out. And she feel she
feels awful, but you know she's gonna eat it. Can't
(06:59):
have certain things in there. What's scary.
Speaker 1 (07:01):
You know, it's one thing to have an allergy or
you can't eat it for whatever reason, you're alert, whatever,
But to have a psychological aversion to a food, I
just feel like there's a god. There's gotta be a
way to get over it. Like, for instance, I despise
detest watermelon. I don't like the consistency. I don't like
to taste. But if someone's gonna offer me a watermelon
(07:22):
salad with feta cheese in and whatever, they try this,
I don't look at it and be like I'll try it.
You have to go into it with an open I
really think it starts right up here.
Speaker 4 (07:38):
Yeah, I admit that it's a it's totally a mental thing.
Speaker 3 (07:40):
It's on her mind, but in your mind is reality kind.
Speaker 4 (07:44):
Of thing is is? I can't even like even I
have asked my mom and she can't even tell me.
It's like, I don't know.
Speaker 6 (07:48):
It started when you were a kid.
Speaker 4 (07:50):
You just didn't like it.
Speaker 3 (07:51):
You throw I don't know like fish. You say this
thing either thinking about eggs and ham. Can't do it,
really can't do it. When I was a kid, I
had a floor and I was sick.
Speaker 2 (08:01):
Talk about it.
Speaker 3 (08:02):
Well, it was from doctor Seuss, she wrote, she made
green eggs and hand for me, and I vomited all
over the table. To this day, if you put ham
next to scrambled eggs, I can't eat it. I would
even try, and the eggs it's different.
Speaker 4 (08:18):
Okay, scary That happened with my mom and fish because
Friday was fish day at her house when she was
growing up. My grandmother would make her eat that damn fish.
My mother would say, don't want to eat the fish.
My grandmother would say, then you get the fish, put
it in the refrigerator, and when you're hungry later that
fish will be waiting for you. So, growing up, fish
was never made in my house because my mom decided
(08:39):
she didn't like it because of that. So that's why
in my head, I don't like it either.
Speaker 7 (08:44):
It's generational trauma passed.
Speaker 3 (08:45):
Down mayonnaise and fish that's you. So tartar sauce is
definitely out of the picture for you.
Speaker 2 (08:52):
I went to a restaurant the other day with a
friend and they said they were gluten free, and then
the person behind the cash register says, is that a
preference or is that an allergy? And I'm like, well,
what does it matter if you say preference? And they're like, yeah,
you have a little bit of that again, Okay.
Speaker 3 (09:10):
One reason they ask is because some of the other
things they have could have been near gluten or something.
You're deathly allergic to it, or you just can't digest it,
and there you go, heppy digestion.
Speaker 4 (09:21):
Everyone Elvister ran after party.
Hosts And Creators
Elvis Duran
Garrett
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