Any of you follow the show on History channel on Sunday night?ÿ Has some interesting stories of how we got to food today.
Back in 1912, Richard Hellman made mayonnaise for use in his deli, but stated selling small portions of fresh made for 5 cents.ÿ Eventually he
had two types, the better long lasting had a blue ribbon on the jar and
sold for 35 cents.
The episode continued with the evolution of salad dressings.ÿ Wish Bone
was a restaurant in 1948 that specialized in fried chicken dinners.ÿ The owner's mother made a salad dressing.
On 7/27/2026 9:07 PM, Ed P wrote:
Any of you follow the show on History channel on Sunday night?ÿ Has some
interesting stories of how we got to food today.
Back in 1912, Richard Hellman made mayonnaise for use in his deli, but
stated selling small portions of fresh made for 5 cents.ÿ Eventually he
had two types, the better long lasting had a blue ribbon on the jar and
sold for 35 cents.
The episode continued with the evolution of salad dressings.ÿ Wish Bone
was a restaurant in 1948 that specialized in fried chicken dinners.ÿ The
owner's mother made a salad dressing.
I haven't been able to watch TV due to the lightning strike that took
out the gateway on 7/26. I do enjoy watching this show when it is on.
I still occasionally marinate chicken strips in Wishbone "Italian"
dressing. Dredged in flour seasoned with S&P and pan fried.
On Sat, 1 Aug 2026 11:07:14 -0400, jmcquown <j_mcquown@comcast.net>
wrote:
On 7/27/2026 9:07 PM, Ed P wrote:
Any of you follow the show on History channel on Sunday night?ÿ Has some >>> interesting stories of how we got to food today.
Back in 1912, Richard Hellman made mayonnaise for use in his deli, but
stated selling small portions of fresh made for 5 cents.ÿ Eventually he
had two types, the better long lasting had a blue ribbon on the jar and
sold for 35 cents.
The episode continued with the evolution of salad dressings.ÿ Wish Bone
was a restaurant in 1948 that specialized in fried chicken dinners.ÿ The >>> owner's mother made a salad dressing.
I haven't been able to watch TV due to the lightning strike that took
out the gateway on 7/26. I do enjoy watching this show when it is on.
I still occasionally marinate chicken strips in Wishbone "Italian"
dressing. Dredged in flour seasoned with S&P and pan fried.
Water, Distilled Vinegar, Soybean Oil, Sugar, Salt, Contains 2% or
Less of: Garlic*, Onion*, Red Bell Pepper*, Xanthan Gum, Spices,
Rosemary Extract, Yeast Extract, Natural Flavors, Lemon Juice
Concentrate, Annatto Extract (for Color). *Dried.
Isn't it strange that they combine all these ingredients and then are
still not happy with the flavour and add the mysterious 'Natural
Flavors'. I bet it's beetle butts.
On 8/1/2026 1:25 PM, Nicolas Edme Restif de La Bretonne wrote:
On Sat, 1 Aug 2026 11:07:14 -0400, jmcquown <j_mcquown@comcast.net>Why are you so concerned about ingredients?
wrote:
On 7/27/2026 9:07 PM, Ed P wrote:
Any of you follow the show on History channel on Sunday night?ÿ Has some >>>> interesting stories of how we got to food today.
Back in 1912, Richard Hellman made mayonnaise for use in his deli, but >>>> stated selling small portions of fresh made for 5 cents.ÿ Eventually he >>>> had two types, the better long lasting had a blue ribbon on the jar and >>>> sold for 35 cents.
The episode continued with the evolution of salad dressings.ÿ Wish Bone >>>> was a restaurant in 1948 that specialized in fried chicken dinners.ÿ The >>>> owner's mother made a salad dressing.
I haven't been able to watch TV due to the lightning strike that took
out the gateway on 7/26. I do enjoy watching this show when it is on.
I still occasionally marinate chicken strips in Wishbone "Italian"
dressing. Dredged in flour seasoned with S&P and pan fried.
Water, Distilled Vinegar, Soybean Oil, Sugar, Salt, Contains 2% or
Less of: Garlic*, Onion*, Red Bell Pepper*, Xanthan Gum, Spices,
Rosemary Extract, Yeast Extract, Natural Flavors, Lemon Juice
Concentrate, Annatto Extract (for Color). *Dried.
Isn't it strange that they combine all these ingredients and then are
still not happy with the flavour and add the mysterious 'Natural
Flavors'. I bet it's beetle butts.
On Sat, 1 Aug 2026 14:41:10 -0400, jmcquown <j_mcquown@comcast.net>
wrote:
On 8/1/2026 1:25 PM, Nicolas Edme Restif de La Bretonne wrote:
On Sat, 1 Aug 2026 11:07:14 -0400, jmcquown <j_mcquown@comcast.net>Why are you so concerned about ingredients?
wrote:
On 7/27/2026 9:07 PM, Ed P wrote:
Any of you follow the show on History channel on Sunday night?ÿ Has some >>>>> interesting stories of how we got to food today.
Back in 1912, Richard Hellman made mayonnaise for use in his deli, but >>>>> stated selling small portions of fresh made for 5 cents.ÿ Eventually he >>>>> had two types, the better long lasting had a blue ribbon on the jar and >>>>> sold for 35 cents.
The episode continued with the evolution of salad dressings.ÿ Wish Bone >>>>> was a restaurant in 1948 that specialized in fried chicken dinners.ÿ The >>>>> owner's mother made a salad dressing.
I haven't been able to watch TV due to the lightning strike that took
out the gateway on 7/26. I do enjoy watching this show when it is on. >>>>
I still occasionally marinate chicken strips in Wishbone "Italian"
dressing. Dredged in flour seasoned with S&P and pan fried.
Water, Distilled Vinegar, Soybean Oil, Sugar, Salt, Contains 2% or
Less of: Garlic*, Onion*, Red Bell Pepper*, Xanthan Gum, Spices,
Rosemary Extract, Yeast Extract, Natural Flavors, Lemon Juice
Concentrate, Annatto Extract (for Color). *Dried.
Isn't it strange that they combine all these ingredients and then are
still not happy with the flavour and add the mysterious 'Natural
Flavors'. I bet it's beetle butts.
I just watched a program about food fraud in Australia. It's worse
than we think.
On 8/1/2026 2:54 PM, Nicolas Edme Restif de La Bretonne wrote:
On Sat, 1 Aug 2026 14:41:10 -0400, jmcquown <j_mcquown@comcast.net>So it's not just USA bashing?
wrote:
Why are you so concerned about ingredients?
I just watched a program about food fraud in Australia. It's worse
than we think.
On Sat, 1 Aug 2026 15:01:32 -0400, jmcquown <j_mcquown@comcast.net>
wrote:
On 8/1/2026 2:54 PM, Nicolas Edme Restif de La Bretonne wrote:
On Sat, 1 Aug 2026 14:41:10 -0400, jmcquown <j_mcquown@comcast.net>So it's not just USA bashing?
wrote:
Why are you so concerned about ingredients?
I just watched a program about food fraud in Australia. It's worse
than we think.
Actually, one of the topics was tomatoes. Even if the can says they're
from Italy, chances are they are really from Xinjiang. That's a region
in China that produces a large volume of tomatoes, often linked to the
use of forced labor involving the Uyghur minority.
And which country has completely banned the import of tomatoes from
the Xinjiang region for this reason? The US.
On 2026-08-01 1:24 p.m., Nicolas Edme Restif de La Bretonne wrote:
On Sat, 1 Aug 2026 15:01:32 -0400, jmcquown <j_mcquown@comcast.net>Which is ironic because the US Simpleton-In-Chief has used forced
wrote:
On 8/1/2026 2:54 PM, Nicolas Edme Restif de La Bretonne wrote:
On Sat, 1 Aug 2026 14:41:10 -0400, jmcquown <j_mcquown@comcast.net>So it's not just USA bashing?
wrote:
Why are you so concerned about ingredients?
I just watched a program about food fraud in Australia. It's worse
than we think.
Actually, one of the topics was tomatoes. Even if the can says they're
from Italy, chances are they are really from Xinjiang. That's a region
in China that produces a large volume of tomatoes, often linked to the
use of forced labor involving the Uyghur minority.
And which country has completely banned the import of tomatoes from
the Xinjiang region for this reason? The US.
labour in some of his projects by not paying tradesmen for their work.
Why are you so concerned about ingredients?
On 2026-08-01, jmcquown <j_mcquown@comcast.net> wrote:
Why are you so concerned about ingredients?
I've never understood why he's so concerned about ingredients in
things he'll never eat.
On 2026-08-01, jmcquown <j_mcquown@comcast.net> wrote:
Why are you so concerned about ingredients?
I've never understood why he's so concerned about ingredients in
things he'll never eat.
On 2026-08-01, jmcquown <j_mcquown@comcast.net> wrote:
Why are you so concerned about ingredients?
I've never understood why he's so concerned about ingredients in
things he'll never eat.
On Sat, 1 Aug 2026 21:38:17 -0000 (UTC), Cindy Hamilton <chamilton5280@invalid.com> wrote:
On 2026-08-01, jmcquown <j_mcquown@comcast.net> wrote:
Why are you so concerned about ingredients?
I've never understood why he's so concerned about ingredients in
things he'll never eat.
Maybe your world has been shrinking faster than mine, as we age.
On 8/1/2026 5:38 PM, Cindy Hamilton wrote:
On 2026-08-01, jmcquown <j_mcquown@comcast.net> wrote:
Why are you so concerned about ingredients?
I've never understood why he's so concerned about ingredients in
things he'll never eat.
Exactly right.
On 8/1/2026 5:42 PM, Nicolas Edme Restif de La Bretonne wrote:
On Sat, 1 Aug 2026 21:38:17 -0000 (UTC), Cindy HamiltonWhat a great non-sequitur!
<chamilton5280@invalid.com> wrote:
On 2026-08-01, jmcquown <j_mcquown@comcast.net> wrote:
Why are you so concerned about ingredients?
I've never understood why he's so concerned about ingredients in
things he'll never eat.
Maybe your world has been shrinking faster than mine, as we age.
| Sysop: | Jacob Catayoc |
|---|---|
| Location: | Pasay City, Metro Manila, Philippines |
| Users: | 4 |
| Nodes: | 4 (0 / 4) |
| Uptime: | 496007:26:44 |
| Calls: | 178 |
| Files: | 605 |
| D/L today: |
7 files (18,398K bytes) |
| Messages: | 70,065 |