CLAUSSEN PICKLES
The Chicago staple started in 1870, when farmer Claus Claussen Sr. turned a bumper crop of cucumbers into pickles.
In the 1960s, the founder's great-grandson, Ed Claussen, helped create their touted crunchy version, know for being sold in the refrigerated section.
LEA & PERRINS
The famous Worcestershire sauce probably began as a mistake.
Chemists Lea and Perrins regarded it as a mistake and put it in a cellar. The key ingredient turned out to be time. Years later, they gave it a taste and there it was. That famous taste.
It became a part of Heinz in 2005.
And Bloody Marys Came to Be. Say Worcestershire Sauce Ten Times Real Fast. --DaCoot
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