“Without the Duc de Richelieu we might not have tuna salad. Or cole slaw. Or a proper BLT. All have a common element: mayonnaise. And while theories on the origins of mayo differ, the most common has the condiment celebrating its 250th birthday this summer.
Here’s that version in a nutshell: Gen. Louis-Francois-Armand du Plessy, duc de Richelieu, led his troops onto the island of Minorca in June 1756, taking it from the British. To celebrate, the duke’s personal chef created a feast — and a new sauce.
But mayonnaise didn’t become a staple of the American diet until after a German immigrant named Richard Hellman opened a deli in New York City in 1905. His wife’s recipe was used in many of the deli’s salads. “
So, sweet readers, what’s your favorite food?
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
Jim Davis, “Garfield”
I would like to find a stew that will give me heartburn immediately, instead of at three o’clock in the morning.
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat.
As a child my family’s menu consisted of two choices: take it or leave it.
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