Search results
Results From The WOW.Com Content Network
Béarnaise sauce – although often thought to indicate the region of Béarn, the sauce name may well originate in the nickname of French king Henry IV (1553–1610), "le Grand Béarnais." Béchamel sauce – named to flatter the maître d'Hotel to Louis XIV , Louis de Béchamel , Marquis de Nointel (1630–1703), also a financier and ambassador.
Since the 1880s, Chicago has also been home to firms in other areas of the food processing industry, including cereals, baked goods, and candy. [ 2 ] In the twenty-first century, companies such as The Kraft Heinz Company , Wrigley , Sara Lee , and Tootsie Roll Industries , all maintain operations within the Chicago metropolitan area .
Nali Sauce: Limbe, Blantyre District, Southern Region, Malawi: Pickapeppa Sauce: Manchester Parish, Jamaica: Scorpion Bay Hot Sauce California, US: Small Axe Peppers: The Bronx, New York City, New York, US: Tabasco (Sweet and Spicy) 100–600 [15] Avery Island, Iberia Parish, Louisiana, US: Glass bottle Tabasco (Green Sauce) Vinegar, jalapeño ...
Bottled seasoning condiments at a store in Trinidad and Tobago. This is a list of brand name condiments.A condiment is a supplemental food, such as a sauce, that is added to some foods to impart a particular flavor, enhance its flavor, [1] or in some cultures, to complement the dish.
Known for its bitter taste, it can be found in some Chicago-area taverns and liquor stores, but is seldom seen elsewhere in the country. The Carl Jeppson Company was founded in Chicago in the 1930s. [99] Malört was made in Chicago until the mid-'70s, when the Mar-Salle distillery that produced it for the Carl Jeppson Company closed.
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Some Chicago restaurants also serve mild sauce, which can include various ingredients such as barbecue sauce and ketchup. [15] Rib tips, the cartilaginous end pieces left from butchering St. Louis–style ribs, became popular in the South Side of Chicago because of their low cost. The gelatinousness of the rib gives it a chewy exterior when cooked.