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All this talk of mayonnaise made me a little curious (okay, a LOT curious) about "Where it came from? Why is it called that?" So, here's Mayo's story and Hellman's story (which is called Best Foods west of the Rockies!)Mayo WaysHomemade classic French-style mayonnaise is a semi-solid emulsion of vegetable oil (typically olive) and egg yolk (or whole egg) with vinegar or lemon juice, seasoned with salt and pepper. Homemade mayonnaise is surprisingly flavorful and robust, but not frequently made nowadays because it contains raw egg.Mayo Nays(There is concern about salmonella poisoning from raw eggs. However, egg substitute can be used to make homemade mayonnaise. Commercial mayonnaise is made with pasteurized egg.)Mayo PaysCommercial mayonnaise contains similar ingredients to the classic French mayonnaise, often with the addition of spices and sugar. Many commercially-made brands are available in the United States: Hellmann's/Best Foods, Kraft, Duke's, Blue Plate, etc. Southerners often use Hellmann's, which, interestingly enough, was first produced in New York City. There, in 1905, German immigrant Richard Hellmann opened a delicatessen. Salads sold at the deli contained mayonnaise which his wife Nina made. Soon the condiment itself became so popular that Hellmann started selling it separately.Mayo DaysSome say that a mayonnaise-like mixture of olive oil and egg can be traced back to Roman times, or even to early Egyptian culture. However, mayonnaise as we know it seems to have been developed in France.Mayo MazeAccording to one story, it was invented in 1756 to commemorate a victory at the start of the Seven Years War, the successful siege of English-held St. Philip's Castle. Located in Mah�n, port city and the capital of Minorca, its loss resulted in the loss of the entire island. French Admiral La Galissoni�re and Louis Fran�ois Armand de Vignerot du Plessis, duc de Richelieu, commanded the siege, after which a sauce was christened ?mahonnaise.? Perhaps the so-named sauce debuted at a banquet in honor of Richelieu.Other theories concerning the origin of the name ?mayonnaise? abound:One idea is that it is derived from the French word manier: to handle, to feel, to ply; or possibly to stir or blend. Perhaps the name came from the old French word for egg yolk, moyen. Yet another thought is that the word could be associated with Mayenne, France. There is also the theory that the sauce was unnamed until after the Battle of Arques in 1589. It was then christened ?Mayennaise? in memory of Charles de Lorraine, duc de Mayenne, because he took time to finish his meal of chicken with cold sauce before being defeated in battle by Henri IV. Mayo HooraysAt any rate, the condiment became popular in France, and before long the recipe was known in England and subsequently in the United States. As Brillat-Savarin said, ?The discovery of a new dish does more for human happiness than the discovery of a new star.?--------------------------------------------------------------------------------Hellmann's� products have been staples in American kitchens for generations. The brand's flagship product, Hellmann's� Real Mayonnaise, is the best-selling mayonnaise in the United States. Mayonnaise is said to be the invention of the French chef of the Duke de Richelieu in 1756. While the Duke was defeating the British at Port Mahon, his chef was creating a victory feast that included a sauce made of cream and eggs. When the chef realized that there was no cream in the kitchen, he improvised, substituting olive oil for the cream. A new culinary masterpiece was born, and the chef named it "Mahonnaise" in honor of the Duke's victory. In 1905, two years after arriving in the United States, German immigrant Richard Hellmann opened up a delicatessen in New York City. His wife's delectable recipe for mayonnaise was featured in salads and sold in the deli, and the condiment quickly became so popular that Hellmann began selling it in "wooden boats" that were used for weighing butter. Originally, two versions of the recipe were sold, and to distinguish between them, Hellmann put a blue ribbon around one. The "ribbon" version was in such high demand that in 1912, Hellmann designed what is today the iconic "Blue Ribbon" label, to be placed on larger glass jars. At the same time that Hellmann's� Mayonnaise was flourishing in the East, Best Foods, Inc., introduced mayonnaise to Californian consumers. As Hellmann's� expanded on the east coast, Best Foods� proved to be a smashing success in the West. It was nearly inevitable that in 1932 Richard Hellmann Inc. was acquired by Best Foods, Inc. To this day, Hellmann's� Mayonnaise is sold east of the Rockies and Best Foods� Mayonnaise is sold west. Hellmann's� has always recognized consumers' demand for new and delicious products, and their desire to eat real foods. Here is a quick timeline of product introductions. In the 1920s Hellmann introduced Tartar Sauce and Sandwich Spread. Light and Cholesterol Free Mayonnaise were introduced in the 1980's. Low fat mayonnaise was introduced in 1985. In 1992, mustard was added to the Hellmann's� and Best Foods� lines with the introduction of Dijonnaise? Creamy Mustard Blend. In 2000 came the launch of Honey Mustard and Deli Mustard. In 2002, a new mayonnaise with an ethnic twist was introduced ? Mayonesa Con Jugo de Lim�n (Mayonnaise With Lime Juice), a flavor very popular among Hispanics. The lime juice adds a unique flavor to the classic, beloved mayonnaise. Also in 2002, a line of flavored light mayonnaise was launched (including Bacon & Tomato Twist?, Garlic Paradise? and Herb Sensation?). In the spring of 2003, Dippin' Sauces? were added to the line, including: Rockin' Ranch?, Honey Mustard Madness? and Totally BBQ?. * Contains 10 grams of total fat and 1.5 grams of saturated fat per serving.
:wave: Hi Team!!SusieD has made some terrific banners for your team to add to your About Me Pages, isn't she talented?? :D 8) We have a Captain's Banner, a Cookbook Hero's Banner, a Scorekeepers Banner and a Team Players ZWT 5 Banner![i:fe6f7c85df]To add it to your About Me Page, just copy the entire code above including the arrows and paste into the About Me section of your page. (Graphics will not show in the My Favorites section.) Remove the X and close the space to activate the code.[/i:fe6f7c85df][color=blue:fe6f7c85df][u:fe6f7c85df][b:fe6f7c85df]Captain's Banner:[/b:fe6f7c85df][/u:fe6f7c85df][/color:fe6f7c85df]<Ximg src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/captain.jpg" border="0" alt="Photobucket">[u:fe6f7c85df][b:fe6f7c85df][color=blue:fe6f7c85df]Cookbook Hero Banner:[/color:fe6f7c85df][/b:fe6f7c85df][/u:fe6f7c85df]<Ximg src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/cookbookZWT.jpg" border="0" alt="I am alw">[color=blue:fe6f7c85df][u:fe6f7c85df][b:fe6f7c85df]Scorekeeper's Banner:[/b:fe6f7c85df][/u:fe6f7c85df][/color:fe6f7c85df]<Ximg src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/scorezwt.jpg" border="0" alt="Photobucket">[color=blue:fe6f7c85df][u:fe6f7c85df][b:fe6f7c85df]Players Banner ZWT 5:[/b:fe6f7c85df][/u:fe6f7c85df][/color:fe6f7c85df]<Ximg src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket">
[quote:347f1d6b75="Susie D"][quote:347f1d6b75="Linky"]Guess I was too late after all - no deer for me! Shame. I posted my last recipe a week late... Hope I haven't messed anyone else up.[/quote:347f1d6b75]:wave: Hi Linky!Your [img:347f1d6b75]http://www.messengerfreak.com/emoticons/christmas/68976.gif[/img:347f1d6b75] was ready to go home with you and now he can. I seem to have missed your post. I'm sorry about that! I sent you a zmail with the P-A-R-T-Y banner & hope to see you at the next event. :-)[/quote:347f1d6b75]Thank you, thank you Susie D! I am thrilled... and vow not to be so tardy the next time I participate in a 'zaar event!
[quote:790144a297="Annz Recipez"]Sign me up please!Annz Recipez #907492seasoned chef/ 15 recipes[/quote:790144a297]:wave: Hi! I've moved this request to the Main Thread...Won't you join us there? :Dhttp://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0Alli 8)
[quote:f038083ede="Studentchef"]Alli, it looks like you had fun. Your DS is cute![/quote:f038083ede]:D Thanks! He lost that 2nd top tooth on Friday morning, before we left on Saturday morning! So cute! ;-)Alli 8)
Bren & Sooz - Jamilah's Kitchen just zmailed me that she still intends to complete her adoptions. She's been down with thyroid complications & is finally feeling well enough to get them done. I let her know that the babies were adopted out of the O but that we appreciate her completing & I'm sure her babies will love the extra reviews. :)I don't know if she'll post in the thread when she finishes or if she'll just zmail again, but if she contacts me I'll post here again. *Tink
Too bad that you were unable to have a "date night". Parents need that. :) Food and service was one meal after another that was excellent at a reasonable cost --even drank pina coladas -haven't had one in decades. Had an appetizer called avocado surprise-- shrimp salad on avocado half. Really good. Although DH made sure he did not have much avocado-he has green phobia. LOL! Bought 7 pounds of fish and 2 pounds of huge shrimp for $30 and fish man even put ice in cooler for me. Our room was right on the beach- very cheap-$69/night and fourth night was free. An average rated hotel. Weather was cool-65 but sunny and dry. Love their bakeries too.
I hope you all had a [u:0e1aea730c]great[/u:0e1aea730c] Mother's Day today. I was completely fatigued after a whirlwhind day-trip to eastern Washington for DD's 2nd horse show (bringing home two shiny new medallions for her trophy case---one for 2nd place overall performance, and a 3rd place bronze for the junior routine) But fter a very relaxing day today, I did as Bren asked and checked the Orphanage occasionally. And the [u:0e1aea730c]last two completions [/u:0e1aea730c] were [u:0e1aea730c]finally[/u:0e1aea730c] reported.So I logged in the final two completions from Bethie (Elmotoo) and twissis. So with that, I do believe the orphanage round is now officially over. And it was a success!Vickie
Okay, fresh reviews and ideas are now needed!In three weks, in time for the fall fishing, my son and I are flying off to Winnipeg to catch on with a couple old buddies for a "boys week at the Lake" that will feature a minor bit of rivalry between father and son on who makes the best dinners or shore lunches, or bagged lunches for that matter...Expect that we will be "hosting" to a bunch of the local cottagers at the same time, and will need to make a point of getting over to Vermillion Bay to pick up some of the award winning Blueberry BBQ Sauce that redefines puled pork and/or BBQ chicken...So I am "actively requesting" some reviews, thoughts or ideas on "tweaking" the old standards...I've created a bit of a monster with revealing tips and techniques to a son who gets to fiddle with the menus at his restaurant, and has "professional books" on how to do things well, as well as cheaply...John
Just thought I'd put these together in a post. Didn't want 'em to get lost in the shuffle.I sure miss that girl. She was such a sweetie. :([url=http://www.recipezaar.com/bb/viewtopic.zsp?t=209744]With our sympathy to the friends and family of Amy!![/url][url=http://www.recipezaar.com/bb/viewtopic.zsp?t=209920]For Amy's McCubbins Funeral service[/url][url=http://www.recipezaar.com/bb/viewtopic.zsp?t=209838]Our Amy - Redneck Epicurian (Info)[/url][url=http://www.recipezaar.com/bb/viewtopic.zsp?t=209804&sid=a678046292c4816afd6d2c4d61d0ab3c]Special Cookathon In Memory Of Our beloved Amy[/url][url=http://www.recipezaar.com/bb/viewtopic.zsp?t=210413&sid=a678046292c4816afd6d2c4d61d0ab3c]Thank you from Amy's family[/url][url=http://www.recipezaar.com/bb/viewtopic.zsp?t=210628]Thank you for the beautiful roses[/url]