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dejamos

On 6/5/2016 6:02 AM, Janet wrote:
> In article >,
> says...
>>
>> On Sat, 4 Jun 2016 20:44:14 -0400, Dave Smith
>> > wrote:
>>
>>> On 2016-06-04 7:39 PM, Janet B wrote:
>>>>
>>>> There's a recipe that I want to try. It calls for Italian dressing.
>>>> I've always just done vinegar and oil here at home -- it's been
>>>> decades since I bought any bottled dressing.
>>>> What is a good bottled Italian dressing to buy or even a recipe from
>>>> you would do. Because I'm confused. I thought the Italian dressing
>>>> was the orange stuff. When I look for Italian dressing recipes on the
>>>> 'Net, there are no two that are alike.
>>>>
>>>
>>>
>>> How about just using your own home made dressing. It is pretty close to
>>> Italian, and Italian is about the closest you are going to get to a home
>>> made oil and vinegar in a bottled dressing. You can always add a wee bit
>>> of oregano.
>>
>> what you're saying is that I'm making this harder than it needs to be?
>>
>> Janet US
>
> Yes. If you have a jamjar, oil, vinegar or a lemon, and a selection of
> dried herbs and seasonings it only takes seconds to put the ingredients
> in the jar put the lid on and shake it to emulsify. Instant dressing or
> marinade, avoiding all sorts of processed gunk like chemical additives
> preservatives artificial flavourings and colourings. Homemade tastes far
> better and will keep a couple of days in the fridge, just shake it
> again.
>
> Janet UK
>
>
>
I agree. For me, what makes a dressing Italian is red wine vinegar,
equal parts of olive and grape seed oil, s&p, garlic, dried basil and
dried oregano (or fresh herbs if I have them). It might not be
authentic (whatever that means), but it works for me. Now that I think
about it, some lightly crushed toasted fennel seeds would be a good
addition. Hmmm . . .