bloggers, today I will comment on one of the sauces, in my opinion, more delicious and disseminated around the world who have invented so far and that same Inca Kola, all combined. .. I think they sense what I speak ... from choclito to the pope, from steak to tuna, from the fried rice (yes, I eat it with fried rice ... what?) to our venerable chicken ... Hence, there is our delicious and exquisite ... MAYONNAISE! (Pásenme the "m", pásenme the "a", pásenme "y "...!).
Who has not eaten his chicken grilled and accompanied with their respective "pocotón" (say "a lot") of creamy mayonnaise? Who has time and again dipped his fries in this delicious sauce, and of course, also sunk every flakes by inter his remains? Few can resist the call ... Speaking of call (at q broached the subject), today I contacted a poultry X to make an order (and crack it later, right now I do porq not relevant) stressing, as always, not to forget the respective sauces (because it happened to me TT) and q, of course, I put mayonnaise harrrta ... and q, thinking about it, I decided expect my order in the most entertaining, researching a bit more about my past whitish sauce (yes, I know I have too much free time q ...): Here we are two theories of its origin, which, like imagine After much research (relative of the verb "to wander" XD) on the Internet I could find:
Among the theories mentioned, is that of q in the Seven Years War, the French attacked the British fortress of St. Philip, in the port of Mahon. And, in celebration of what was a great victory Richelieu gave a great banquet where the menu included a sauce created by chef de Richelieu, with cream and egg ... But the absence of cream (cheap Richelieu), was improvised it with olive oil and egg, thus giving rise to this new salsa that drew an immediate acceptance. And so, in honor of the victory at the port of Mahon, be given the name "Mahonnaise" mutating then "Mayonnaise" being currently known to us, in Castilian as mayonnaise.
The second version, narrated that when Armand Jean du Plessis (who michi is that, anyone know?) Anchored in the port of Mahon in Menorca (Mediterranean Sea) in 1756, demanded food as soon landed. .. but as there was nothing prepared (his guilt by showing up unannounced!), the cook, embarrassed both by the circumstances, poor appetite and mood of his boss, took what he could, put the ingredients together and beat them to give them the consistency, shape and yellowing of the sauce we all know and then imagine, must have thrown on some other makeshift food to appease the hunger of his master. Since then, an improvised concoction that, to be known as "mahonnaise '(again through the port of Mahon). And so, choose the account q opt, at least now you know q, in any case, the moniker it owe this happy harbor.
Long live the cooks improvised! (veeen, now I can say who are given nothing to experiment ... other day I tell my purple chicken ^^'). And by the way, q me say, the home or bottled? The truth, nothing like a homemade mayonnaise, but there pcs. if they are willing to throw the whole bottle of oil ...
And now that and satisfy my curiosity (and hopefully the desire to know more about everything q directly or indirectly concerns the chicken pcs.), There is still more important, it is ... Satisfy my hunger! Luckily I already have heard the approaching motor to the door with my order (I hope, with enough mayonnaise jars) ... or that, or are motivated by hallucinations sudden hunger ... In short, if not him, back here for the ketchup ... to próximaaaaaaa!
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