TAN 24: TANgerine Speedo.. (Page 81)

harumph...

Double check, but I think Helman's might be preservative free.  Now I have to go check.  BRB.

and oil....  yep....

One explanation of the origin of the name is that the idea was brought back to France from Mahon, Spain, after Louis-François-Armand du Plessis de Richelieu's victory over the British at the city's port in 1756.^[2] Later, Marie-Antoine Carême made it lighter by blending the vegetable oil and egg yolks into an emulsion; his recipe then became famous throughout Europe.^{[citation needed]} If this history is correct, allioli (the Balearic version of aïoli) would seem to have been the inspiration. The name mayonnaise is generally said to have been derived either from Mahon (giving mahonnaise), or from the French word manier (meaning to stir or to blend, giving magnonnaise).

The Larousse Gastronomique 1961 suggests another explanation: "However logical Carême's justification for the exclusive use of the term magnonaise may seem, we are not by any means convinced that it should take the place of the usual form, mayonnaise. Mayonnaise, in our view, is a popular corruption of moyeunaise, derived from the very old French word moyeu^[3], which means yolk of egg. For, when all is said, this sauce is nothing but an emulsion of egg yolks and oil."

Since the name's real origin is unknown, several other explanations exist:

• The sauce may have been christened mayennaise after Charles de Lorraine, duke of Mayenne, because he took the time to finish his meal of chicken with cold sauce before being defeated in the Battle of Arques. Though, this suggestion was first made by the nineteenth-century culinary writer Pierre Lacam^[4].

According to the Oxford English Dictionary, mayonnaise made its English language debut in a cookbook of 1841.

Ambrose Bierce said in his Devil's Dictionary that mayonnaise is "One of the sauces which serve the French in place of a state religion."

Real mayo is actaully pretty good.  But just a pain in the arse to make.  The jar stuff sucks arse.

I lof fat free kraft myrical whip.  If I'm going to put chemicals and preservatives in me, might as go all the way.....

You, sir, are on thin ice with me. 

ehem.... BEER!?!?!!?  (when are you ever going to learn.....)

I was just going to ask the font of all knowledge (i.e. Schwammy) what the difference between Miracle Whip (nastiness incarnate) and Mayo was.

I guess it's "good" for you....  I still like the "whip" - chemicals and all....

I wonder what you have to eat to have white poop?  Or do you just leave it in the sun before jarring.....

Snerk