tag:blogger.com,1999:blog-6520601452421197469.post2964197527117740987..comments2023-09-03T10:32:42.745+01:00Comments on The Timber Yard: The Ham in the HamburgerNoddy330http://www.blogger.com/profile/07626204071106990804noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6520601452421197469.post-43754743087806589542008-11-16T19:10:00.000+00:002008-11-16T19:10:00.000+00:00Yes, I agree.In 1756, Duke de Richelieu landed in ...Yes, I agree.<BR/><BR/>In 1756, Duke de Richelieu landed in Menorca with 20,000 French troops to root out Menorca's British rulers. During his stay the Duke's chef invented a new sauce, based on the local allioli recipe, which was served at the victory banquet in Paris. Mahonnaise was an instant success and has gone on to achieve world domination. The sauce's name became mayonesa in Spanish and mayonnaise in English, although some purists still prefer mahonesa to underline it's Menorcan origins.<BR/><BR/>Noody330Noddy330https://www.blogger.com/profile/07626204071106990804noreply@blogger.comtag:blogger.com,1999:blog-6520601452421197469.post-3380890958644081932008-11-16T08:41:00.000+00:002008-11-16T08:41:00.000+00:00If you have experienced mayonnaise only as an "amo...If you have experienced mayonnaise only as an "amorphous white stuff", I regret to tell you that you have missed a lot. My home made mayonnaise is neither amorphous nor white, nothing to do with a Heinz junk food companion.Setuhttps://www.blogger.com/profile/02696552533529329430noreply@blogger.com