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.

1 to 2 tablespoons excellent wine vinegar, or a combination of vinegar
and lemon juice
1/8 teaspoon salt
Optional: 1/4 to 1/2 teaspoon dry or Dijon mustard
6 to 8 tablespoons best-quality olive oil or salad oil
Fresh ground pepper
Optional: 1 tablespoon minced shallots or scallions and/or 1/4
teaspoon dried herbs such as tarragon or basil

Either make the dressing in your empty salad bowl: Beat vinegar or
vinegar and lemon juice, salt, and optional mustard in bowl to dissolve
the salt. Then beat in the oil by droplets, and finally the optional
shallots or scallions, and such seasonings as you feel necessary.

Or place all ingredients in a covered jar, shake vigorously to blend,
and correct seasoning.



Makes about 1/2 cup, enough for 2 1/2 to 3 quarts salad greens.


The French Chef Cookbook

Is this a recipe for embalming fluid? yuk.



"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.
>
> 1 to 2 tablespoons excellent wine vinegar, or a combination of vinegar
> and lemon juice
> 1/8 teaspoon salt
> Optional: 1/4 to 1/2 teaspoon dry or Dijon mustard
> 6 to 8 tablespoons best-quality olive oil or salad oil
> Fresh ground pepper
> Optional: 1 tablespoon minced shallots or scallions and/or 1/4
> teaspoon dried herbs such as tarragon or basil
>
> Either make the dressing in your empty salad bowl: Beat vinegar or
> vinegar and lemon juice, salt, and optional mustard in bowl to dissolve
> the salt. Then beat in the oil by droplets, and finally the optional
> shallots or scallions, and such seasonings as you feel necessary.
>
> Or place all ingredients in a covered jar, shake vigorously to blend,
> and correct seasoning.
>
>
>
> Makes about 1/2 cup, enough for 2 1/2 to 3 quarts salad greens.
>
>
> The French Chef Cookbook
>
>
>

Is this a recipe for embalming fluid? yuk.



"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.
>
> 1 to 2 tablespoons excellent wine vinegar, or a combination of vinegar
> and lemon juice
> 1/8 teaspoon salt
> Optional: 1/4 to 1/2 teaspoon dry or Dijon mustard
> 6 to 8 tablespoons best-quality olive oil or salad oil
> Fresh ground pepper
> Optional: 1 tablespoon minced shallots or scallions and/or 1/4
> teaspoon dried herbs such as tarragon or basil
>
> Either make the dressing in your empty salad bowl: Beat vinegar or
> vinegar and lemon juice, salt, and optional mustard in bowl to dissolve
> the salt. Then beat in the oil by droplets, and finally the optional
> shallots or scallions, and such seasonings as you feel necessary.
>
> Or place all ingredients in a covered jar, shake vigorously to blend,
> and correct seasoning.
>
>
>
> Makes about 1/2 cup, enough for 2 1/2 to 3 quarts salad greens.
>
>
> The French Chef Cookbook
>
>
>

> "Jennifer" > wrote in message
> ...
>=20
>>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 =97 oil, wi=
ne
>>vinegar or lemon juice, salt, and pepper; mustard, herbs, and garlic ar=
e
>>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=20
or Italian) on a salad before. So what do you put on a salad? Thousand=20
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)

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

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.

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.

Nope neither a troll nor a twit. I have an opinion and I stand by it. I
repeat: YUK.

Anything with vinegar is like eating sulphuric acid if you have acid reflux
disease. I don't use salad dressings. Nor do I use salt when I cook and I am
a very good cook. Julia must have owned Morton. I was always amazed when she
would add another handful of salt when the guest chef had already salted the
dish....

Vinegar is for cleaning coffee pots.

I spend my salad dressing money on prevacid and endoscopies. 8(
-Noc


"Dennis Rekuta" > wrote in message
. ..
> 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.

Nope neither a troll nor a twit. I have an opinion and I stand by it. I
repeat: YUK.

Anything with vinegar is like eating sulphuric acid if you have acid reflux
disease. I don't use salad dressings. Nor do I use salt when I cook and I am
a very good cook. Julia must have owned Morton. I was always amazed when she
would add another handful of salt when the guest chef had already salted the
dish....

Vinegar is for cleaning coffee pots.

I spend my salad dressing money on prevacid and endoscopies. 8(
-Noc


"Dennis Rekuta" > wrote in message
. ..
> 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.

On Fri, 3 Sep 2004 22:54:34 -0500, "Nocturnal1" >
wrote:

>Anything with vinegar is like eating sulphuric acid if you have acid reflux
>disease.

>I spend my salad dressing money on prevacid and endoscopies. 8(

Well, speak for yourself. I have reflux and I have no problems with
vingegary things.

So yeah, feel free to say "yuk" (though why you'd bother is beyond me), but
don't make claims for the rest of the GERD world, thank you very much.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

On Fri, 3 Sep 2004 22:54:34 -0500, "Nocturnal1" >
wrote:

>Anything with vinegar is like eating sulphuric acid if you have acid reflux
>disease.

>I spend my salad dressing money on prevacid and endoscopies. 8(

Well, speak for yourself. I have reflux and I have no problems with
vingegary things.

So yeah, feel free to say "yuk" (though why you'd bother is beyond me), but
don't make claims for the rest of the GERD world, thank you very much.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

Nocturnal1 wrote:
> Nope neither a troll nor a twit. I have an opinion and I stand by it. I
> repeat: YUK.
>
> Anything with vinegar is like eating sulphuric acid if you have acid reflux
> disease. I don't use salad dressings. Nor do I use salt when I cook and I am
> a very good cook. Julia must have owned Morton. I was always amazed when she
> would add another handful of salt when the guest chef had already salted the
> dish....
>
> Vinegar is for cleaning coffee pots.
>
> I spend my salad dressing money on prevacid and endoscopies. 8(
> -Noc
>

Then all you had to say was that for anybody who has acid reflux disease
as you do, it would be like eating embalming fluid. For 98 per cent of
the population it is not a problem. That is why you came off sounding
like you did to the rest of us.

We are not mind readers.

My mother suffers from extra sensitive teeth and had over five
centimeters of her duodenum removed as a result of improperly diagnosed
acid reflux. She cuts all of the food for stir fries and salads into
teeny tiny bits because she has to eat and chew small fork fulls at a time.

Nobody else in the family likes "shrapnel" size pieces of vegetables in
their salads. I mostly eat stir fries cut in large size chunks as they
do in real chinese restaurants, and eat them with chop sticks. Small
pieces just do not have the same texture and flavour as they should. I
don't cut my spaghetti or linguine either. I twirl it around the fork
tines, against the plate or bowl, not the spoon. When in Rome, do as the
Romans do.

When we are at my mother's, we all understand her problems and we go
along with her ways. At least we have been told why she does what she
does. She didn't just come out and say to us, "that's puke!".

'Nuff said.

Dennis (Type 2, Glaucoma, Kidney Transplant 1995)
(Doesn't like the taste of beets, avocados, and all offal except for
some pates; but not for any medical reasons)

Nocturnal1 wrote:
> Nope neither a troll nor a twit. I have an opinion and I stand by it. I
> repeat: YUK.
>
> Anything with vinegar is like eating sulphuric acid if you have acid reflux
> disease. I don't use salad dressings. Nor do I use salt when I cook and I am
> a very good cook. Julia must have owned Morton. I was always amazed when she
> would add another handful of salt when the guest chef had already salted the
> dish....
>
> Vinegar is for cleaning coffee pots.
>
> I spend my salad dressing money on prevacid and endoscopies. 8(
> -Noc
>

Then all you had to say was that for anybody who has acid reflux disease
as you do, it would be like eating embalming fluid. For 98 per cent of
the population it is not a problem. That is why you came off sounding
like you did to the rest of us.

We are not mind readers.

My mother suffers from extra sensitive teeth and had over five
centimeters of her duodenum removed as a result of improperly diagnosed
acid reflux. She cuts all of the food for stir fries and salads into
teeny tiny bits because she has to eat and chew small fork fulls at a time.

Nobody else in the family likes "shrapnel" size pieces of vegetables in
their salads. I mostly eat stir fries cut in large size chunks as they
do in real chinese restaurants, and eat them with chop sticks. Small
pieces just do not have the same texture and flavour as they should. I
don't cut my spaghetti or linguine either. I twirl it around the fork
tines, against the plate or bowl, not the spoon. When in Rome, do as the
Romans do.

When we are at my mother's, we all understand her problems and we go
along with her ways. At least we have been told why she does what she
does. She didn't just come out and say to us, "that's puke!".

'Nuff said.

Dennis (Type 2, Glaucoma, Kidney Transplant 1995)
(Doesn't like the taste of beets, avocados, and all offal except for
some pates; but not for any medical reasons)