In article ,
blake murphy wrote:

On Tue, 10 Jun 2008 11:43:25 -0500, Lou Decruss
wrote:

On Tue, 10 Jun 2008 16:03:16 GMT, blake murphy
wrote:

On Mon, 09 Jun 2008 15:41:27 -0500, Lou Decruss
wrote:

I will use the oil based liquid from Chicago style giardiniera. It
makes good dipping sauce for breadsticks or even a few drops on a
pizza is good. I've added a bit to the pot when making Italian beef
with good success as long as you like a bit of heat. I wouldn't do
anything with the "spring mix" that most of the world knows as
giardiniera.

Lou


lou, is there a brand of this that might make it out of chicago?

your pal,
blake

The best stuff comes from the deli counter in glass crocks just like
pickles. I'm sure that's not an option. So these are the bottled
biggies.

http://www.viennabeef.com/products/i...?PRODUCT_ID=23

http://www.dellalpe.com/

http://www.hotsauceworld.com/ilprimgiar16.html

http://www.cosmicchile.com/site/il-primo-giardiniera


Lou

o.k., i was thinking more of the large pieces of cauliflower, carrot
slices, etc. rather than the condiment. i've been looking for the
dilled cauliflower heads by mezzetta, which i used to see all the time
but seems to have disappeared in the stores i go to. i have a jar of
their 'california hot mix,' but it's almost too hot for what i have in
mind, which is just a little something on the side for a sandwich or
the like.

your pal,
blake

How willing are you to experiment, Sonny?

Get a head of cauliflower and make it into florets, trimming
appropriately. (Or pick up a couple cups of florets from a salad bar.)
Dump them into a large quantity of boiling water for a minute; remove
with a strainer and plunge them into ice water for a couple minutes.
Drain well.

Bring maybe 1 cup cider vinegar and 1/2 cup water to a boil along with a
tablespoon of kosher salt and a tablespoon of sugar, a tsp of
peppercorns, and a half teaspoon of mustard seeds or dry mustard. If
you can get your hands on some fresh dill, stick a head, along with a
clove or two or peeled garlic, into a clean quart jar, pack the
cauliflower in it, put another head of dill on top, and pour the hot
brine over to cover. Cover it tightly and let it sit (after cooling) in
the fridge for a couple weeks before tasting. It might be something
you'd like with your sandwich. (Or it might not be; I made up the
ingredients on the fly.)

If you don't have fresh dill available, put a teaspoon of dill seeds
(not the green weed) into the mixture when you're heating it. The seeds
have more flavor, as I recall, than the dried greenery.

You don't have to process this. Store it in the fridge forever.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com