Alan Pollock wrote:
Dennis Rekuta wrote:

"Jennifer" wrote in message

...


The French Chef is gone.

Bon Apetit!

VINAIGRETTE

French Dressing for Green Salads, Combination Salads, and Marinades

The basic French dressing of France is very simple indeed ? oil, wine
vinegar or lemon juice, salt, and pepper; mustard, herbs, and garlic are
optional. Although dressing will keep for a day or two, it is usually
best when freshly made.

snip


Nocturnal1 wrote:
Is this a recipe for embalming fluid? yuk.


Apparently you have never had an oil and vinegar based dressing (French
or Italian) on a salad before. So what do you put on a salad? Thousand
Islands? Kraft Catalina? Ranch? (Things that are virtually unheard of in
most of Europe and the Mediterranean).


Do you eat the same thing time after time?


Dennis (Type 2)



No need to get snotty about it. Nex
I wasn't being snotty. Jennifer wrote about a recipe for a perfectly
normal vinaigrette. Nocturnal1 wrote a rather churlish remark referring
to it as being a recipe for embalming fluid. My rebuttal question was
intended to find out if Nocturnal1 was:
a) a troll
b) lived under a rock and had never heard of or seen Italian
or French vinaigrettes, items that have been around for
several hundred years
c) was just a twit

As this seems to be the only post to this group, it appears to be both
a) AND c) are the correct answers.

Welcome back to the group Alan. It has been a while since you were here.

Dennis (Type 2)

--
-- "We can't help it. We're men" The Red Green Show.