"Bouillabaisse is only good because cooked by the French, who, if they cared to try, could produce an excellent and nutritious substitute out of cigar stumps and empty matchboxes.
"Norman Douglas, British novelist (1868-1952)
Trivia: The Duke de Richelieu’s French chef is said to have invented this condiment 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.
Déjeuner: Le pizza
7th grade:
- Give out grade reports
- Let's say them food words!!
- Read about some 'specialities' which we may be tasting on Monday!
- Vocabulary Sheet and LOTTO card.
DEVOIRS: Finish Vocab. Sheet and Lotto Card / MAKE SURE YOUR RECIPE HAS BEEN APPROVED BY MOM/DAD! - also, if you change your mind over the weekend- it's ok...things happen. But DO NOT show up with NOTHING!!!
8th grade:
- Check signed progress reports/give them out for absentees.
- Prennez le quiz "AVOIR"
- Révisez en classe.
- If time...begin the famous "NE=DE" - the last thing to learn for this chapter. Phew.
18 comments:
Yo whats poppin??
I think it's maynonaise.
-Erika OC
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.
ewwwwwwwwwwww I hate mayo!
Mayo.
I like that on chicken salad! =]
<3Krissy
Mahonnaise was the condiment that was blah blah blah which is, obviously, MAYONNAISE!
Mayonnaise
garlor
mayonaise.Is that spelled right.
-Mike Nuzzo
p.s ( no more fox because kyle said noone calls me that:[ )
I think Magnonaise?
Jordan Polacco =)
Home sick w/ 102 fever.
Missed other classes because of Doctor's appointments in Albany and Highland. Enough about me, the answer is maynonaise.
Traditional recipe
The traditional French recipe is essentially the same as the basic one described above, but it uses top-quality olive oil and sometimes vinegar or lemon juice. Some nouvelle cuisine recipes specify safflower oil. It is considered essential to constantly beat the mayonnaise using a whisk while adding the olive oil a drop at a time, fully incorporating the oil before adding the next tablespoon. Experienced cooks can judge when the mayonnaise is done by the emulsion's resistance to the beating action. Mayonnaise made this way may taste too strong or sharp to people accustomed to commercial products.
Vegan mayonnaise substitute
Several brands of soy-based vegan mayonnaise substitutes are available, such as Nayonaise and Vegenaise. Vegan mayonnaise substitutes can also be made at home.
And random country uses....
Japan
Japanese mayonnaise.
Japanese mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of MSG, which gives it a different flavor profile from mayonnaise made from distilled vinegar. It is most often sold in soft plastic squeeze bottles. Its texture is thinner than most Western commercial mayonnaise. A variety containing karashi (Japanese mustard) is also common.
Apart from salads, it is popular with dishes such as okonomiyaki, takoyaki and yakisoba and usually accompanies katsu and karaage. It is sometimes served with cooked vegetables, or mixed with soy sauce or wasabi and used as dips. In the Tōkai region, it is a frequent condiment on hiyashi chuka (cold noodle salad). Many fried seafood dishes are served with a side of mayonnaise for dipping. It is also not uncommon for Japanese to use mayonnaise in place of tomato sauce on pizza.
Kewpie (Q.P.) is the most popular brand of Japanese mayonnaise, advertised with a Kewpie doll logo.
People who are known to like mayonnaise are commonly called mayoler (マヨラー) by their friends.
Chile
Chile is the world's third major per capita consumer of mayonnaise and first in Latin America. Since mayonnaise became widely accessible in the 1980s Chileans have used it on locos, hot dogs, French fries, and on boiled potatoes.
Australia
In Australia, in order to accommodate the Australian sweet tooth, sugar is added to mayonnaise by most manufacturers and unsweetened mayonnaise has not been marketed with wide success. The S&N brand is the only brand in wide distribution which is unsweetened. Unsweetened condiments are largely unknown in Australia — the American Subway fast food chain has experimented unsuccessfully with unsweetened mustard and other savory condiments but has settled on "honey mustard" as a condiment that Australians will accept. Highly sweetened mayonnaise is used in potato salads and other delicatessen fare in Australia but it must be very sweet to find favor with Australian consumers.
Nice revisions of website.....
the answer is mayonnaise he used when he ran out
nazaree avery
Mayonnaise
was invented in 1756 by the French chef of Duc de Richelieu, second cousin of Cardinal Richelieu.
Richelieu's chef created a victory feast after the Duc de Richelieu defeated the British at Port Mahon. The feast was to include a sauce made of cream and eggs. When the chef realized there was no cream in the kitchen, he substituted olive oil for the cream and a new culinary sauce was born. The chef named his new creation "Mahonnaise" in honor of the Duc's victory.
Yuck, mayonnaise. That's what I thought, but I didn't know olive oil was in mayonnaise.
The chef invented mayonnaise. Blech. Yay, I answered!
Mayonnaise
Doug D.
mayonnaise
-lucy
i knew it!!!
Mayonnaise
julitte justi
The Duke de Richelieus French chef created mayonnaise.
-Marijane
Heyy Ms B,
What's up? I answered the trivia again!!:) The Duke de Richelieu’s French chef invented MAYO! eww mayo is reaaallly gross!lolzz. I guessed the answer in class, then I looked it up and I was right! byezz!
Post a Comment