In article >,
Peter A > wrote:

> In article >,
> says...
>
> > I'd use grapeseed before I'd use Canola. Ew!
> >
> > Om -> Not a canola oil fan...
> >
> >
>
> Agreed, canola does not belong in salad dressings. It's great for deep
> frying, though.

I use peanut for deep frying. In the first place, it's cheaper and it
has a really nice taste.

>
> But why use grapeseed? In my experience it has no taste, and is valued
> for its very high smoke point.

The high smoke point is why.
To properly sear a steak, the higher temp you can get the oil, the
better.

>
> I must say, though, that not liking the taste of olive oil seems like a
> curse from the gods.

I understand. Tastes are very much of an individual thing.

Grapeseed does have flavor by the way, it's just very light which is not
a bad thing.

Have you ever tried peanut?
It's $8.00 per _gallon_ here!

My deep fryer never smokes the house up.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
merryb > wrote:

> On Jun 8, 2:46 pm, Goomba38 > wrote:
> > merryb wrote:
> > >> Last time, they happily sold me two bottles of it and they were not even
> > >> open yet. I dropped by the service door, then they let me in the front
> > >> where the register was.
> > >> --
> > >> Peace, Om
> >
> > > Do they usually sell you opened bottles? If so, that's kinda weird!
> >
> > I believe she meant the restaurant wasn't open for business yet that
> > day. NOT that the bottles purchased were ever opened.
>
> Gotcha -my duh! TGIF!

Indeed... :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
merryb > wrote:

> > It's a regular item. They advertise them at the register.
> >
> > They also carry those cheese graters, new, and sell them also.
> >
> > They have two different bottled dressings. Nice bottles too. They are
> > glass and have the OG logo on them.
> >
> > I don't eat at OG that often, but I really do love that dressing.
>
>
> I've only been there twice, but I do remember eating a ton of salad!
> Are the graters microplanes, or are they the rotary type?

Rotary.
They work really well for hard cheeses.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

>How would you zest up home-made Italian dressing? How would you make
>it as zesty as commericial Italian dressing?
>
>What is in the list of ingredients that is missing?
>
>Oil, vinegar, some Italian herbs, some Parmesan, salt... any
>suggestions?
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
2 teaspoons grainy mustard
1 teaspoon mixed dried italian herbs
1/2 teaspoon table salt
1/2 teaspoon table sugar (if desired. I leave it out)
Juice from half a lemon
2 large cloves fresh minced garlic.

Put everything in a small jar with a tight lid. Shake well. Let stand
for 10 minutes. Shake again before serving. It will be very 'zesty'

"Omelet" > wrote in message
news
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > "JoeSpareBedroom" > wrote:
>> >
>> >> "Karen" > wrote in message
>> >> ups.com...
>> >> > On Jun 8, 11:16 am, "JoeSpareBedroom" >
>> >> > wrote:
>> >> >> Some requests for help are either indications of laziness, or
>> >> >> evidence
>> >> >> of
>> >> >> baiting other people. You know full the first spices to reach for
>> >> >> to
>> >> >> make
>> >> >> a
>> >> >> basic salad dressing "zesty", whatever that means to you.
>> >> >
>> >> > The topic was bottled dressing. A couple of people said "make your
>> >> > own." Zest it up, look in a cookbook, etc., is lazy posting or
>> >> > evidence of baiting, it its own right.
>> >> >
>> >> > Karen
>> >> >
>> >>
>> >> I'll meet you this far: A 10 or 12 year old kid might have absolutely
>> >> no
>> >> clue which 2-3 spices might be the first to consider for a basic
>> >> oil-vinegar
>> >> dressing. Beyond that, no safety net.
>> >>
>> >> Seriously. Salt & pepper? Garlic? This requires a visit to a newsgroup
>> >> for
>> >> an adult???
>> >
>> > Oh get over yourself smart ass! ;-)
>> > --
>> > Peace, Om
>>
>>
>> OK - I'll meet you more than halfway: An adult who rode the special bus
>> in
>> school might need help with this major life crisis.
>
> That's a start...
>
> Remember my thread on how to make bacon bits?
>
> I'm no moron, I was just looking for input since I'd never made them
> before.

If I were you, I'd keep that episode tucked away forever.

Next contestant, please.

Omelet wrote:
> In article >,
> Peter A > wrote:
>
>
>>In article >,
says...
>>
>>
>>>I'd use grapeseed before I'd use Canola. Ew!
>>>
>>>Om -> Not a canola oil fan...
>>>
>>>
>>
>>Agreed, canola does not belong in salad dressings. It's great for deep
>>frying, though.
>
>
> I use peanut for deep frying. In the first place, it's cheaper and it
> has a really nice taste.
>
>
>>But why use grapeseed? In my experience it has no taste, and is valued
>>for its very high smoke point.
>
>
> The high smoke point is why.
> To properly sear a steak, the higher temp you can get the oil, the
> better.
>
>
>>I must say, though, that not liking the taste of olive oil seems like a
>>curse from the gods.
>
>
> I understand. Tastes are very much of an individual thing.
>
> Grapeseed does have flavor by the way, it's just very light which is not
> a bad thing.

Yep, i primarily use it for cooking beef, but it makes a good
vinaigrette, i used the exact same Julia Child french vinaigrette recipe
with olive oil and with canola oil, the olive oil batch was foul
tasting, olive oil always taste musty stale to me, but the exact same
recipe mad with canola oil was and continues to be superb.

One time i had nothing but olive oil in the house and i made some
popcorn with it, also inedible.

>
> Have you ever tried peanut?
> It's $8.00 per _gallon_ here!

I have bought it occasionally for making of peanut butter but, its odd,
i can barely taste peanut oil, to me its very subtly flavoured, too
subtly to make it worth while, i once used dark sesame oil in peanut
butter to very good effect, but then i often add a bit of garlic to my
peanut butter.
--
JL

I use the Good Seasons with good olive oil and Balsamic vinegar. The bottle
that you mix in has a measure amount of water and I split the difference
with the oil and vinegar instead of adding water....

--

Joe Cilinceon


"pfoley" > wrote in message
link.net...
> Ok, now that I have received lots of ideas for tortellini salad, I need to
> know what dressing to put on it; I suppose Italian.
> What is everyone's favorite brand of Italian dressing. I don't usually
> buy
> Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
> Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> dressing, so I am interested in what everyone else uses.
>
>

"Nancy Young" > wrote in message
. ..
>
> "George" > wrote
>
>> Nancy Young wrote:
>
>>> I agree, and I'm not sure I could duplicate it myself. Not
>>> especially interested in trying, despite the horror that it's
>>> store bought. Heh.
>>>
>>> Anyway, the OP asked for bottled and I assumed they had
>>> their reasons.
>
>> The interesting part is that "Italian dressing" is purely a US invention.
>> "Italian dressing" is not to be found in Italy (or any real Italian
>> restaurant).
>
> And Russian dressing has nothing to do with Russia. Etc.
>
> nancy

What 1000 Islands are they talking about?

On Fri, 08 Jun 2007 13:28:15 -0700, Dan Abel > wrote:

>In article >,
> Joseph Littleshoes > wrote:
>
>> Peter A wrote:
>
>> >>Ingredients:
>> >>< c. vinegar
>> >>1 tsp. celery seed
>> >>1 tsp. mustard
>> >>1 onion, chopped
>> >>1= c. sugar
>> >>1 c. vegetable oil
>> >>
>> >>Karen
>
>> > Your recipe is a mess. < c vinegar? Gee, how helpful - how much and what
>> > kind? Mustard - prepared or dry? Any salad dressing with so much sugar
>> > is guaranteed to be awful. It's salad, not dessert.
>
>> A news group should not be an excuse for rudeness, the simple typos
>> above could have been asked about or commented upon in a less acerbic
>> manner.
>
>Are you speaking about real typos, or just that you and I are using Macs
>and Karen is using a PC, which supports a character set that isn't
>supported on the Mac.

i use a p.c., and i got the '< c' and '1= c' also. maybe it's an html
character set.

your pal,
blake

Joe Cilinceon wrote:
>
> "Nancy Young" > wrote in message
> . ..
> >
> > "George" > wrote
> >
> >> The interesting part is that "Italian dressing" is purely a US invention.
> >> "Italian dressing" is not to be found in Italy (or any real Italian
> >> restaurant).
> >
> > And Russian dressing has nothing to do with Russia. Etc.
>
> What 1000 Islands are they talking about?

These ones (there are actually 1,865 islands):

http://en.wikipedia.org/wiki/Thousand_Islands

I've been told that they don't have "French dressing"
in France, but that's not true. It is the most popular
salad dressing in France. They just don't call it
"French dressing".

http://en.wikipedia.org/wiki/French_dressing

Nancy Young wrote:
> "George" > wrote
>
>> Nancy Young wrote:
>
>>> I agree, and I'm not sure I could duplicate it myself. Not
>>> especially interested in trying, despite the horror that it's
>>> store bought. Heh.
>>>
>>> Anyway, the OP asked for bottled and I assumed they had
>>> their reasons.
>
>> The interesting part is that "Italian dressing" is purely a US invention.
>> "Italian dressing" is not to be found in Italy (or any real Italian
>> restaurant).
>
> And Russian dressing has nothing to do with Russia. Etc.
>
> nancy
>
>

"Real" Russian dressing is very similar to our Russian dressing or what
became known as "Thousand Island" dressing during the cold war.

Omelet wrote:
> In article . com>,
> Karen > wrote:
>
>> On Jun 8, 11:16 am, "JoeSpareBedroom" > wrote:
>>> Some requests for help are either indications of laziness, or evidence of
>>> baiting other people. You know full the first spices to reach for to make a
>>> basic salad dressing "zesty", whatever that means to you.
>> The topic was bottled dressing. A couple of people said "make your
>> own." Zest it up, look in a cookbook, etc., is lazy posting or
>> evidence of baiting, it its own right.
>>
>> Karen
>
> I have to agree. :-)
>
> Olive Garden's bottled dressing is hands-down my #1 favorite. It's not
> as cheap as the stuff at the grocery store tho' but I think it's worth
> it. Needless to say, that stuff rarely gets used as a marinade! I use
> Wishbone brand for that.
>
> Bottle Italian dressing is a fantastic chicken marinade. I've addicted
> more than one person to that concept.

I think it makes the chicken way too salty.

In article .net>,
"pfoley" > wrote:

> Ok, now that I have received lots of ideas for tortellini salad, I need to
> know what dressing to put on it; I suppose Italian.
> What is everyone's favorite brand of Italian dressing. I don't usually buy
> Italian for myself, I usually buy Ranch, Peppercorn, Balsamic Vinegar, Red
> Wine Vinegar or Honey Mustard, but I never seem to have any Italian
> dressing, so I am interested in what everyone else uses.

Some olive oil, some vinegar, a leetle soy, a pinch of sugar. If I'm
trying to make it Italian-like, I'll add dried basil. Commercial stuff?
Wishbone Italian. Shoot me.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Karen wrote:
> On Jun 8, 11:35 am, George > wrote:
>
>> You just need to add an large amount of sugar and salt to mimic bottled
>> dressing (seriously). Check out the label and order of ingredients. To
>> make a pint of dressing you would use (approx) 5 ounces of HFCS, 5~6
>> tablespoons of salt, 1 tablespoon of lemon juice, 4 ounces oil, 4 ozs
>> vinegar, 3 ounces water, 2 chopped garlic cloves.
>
> I think you're right on the sugar part. I was surprised to find so
> many recipes with sugar. This makes sense because sugar is oftentimes
> hidden in processed foods.
>
> Karen
>

You can prove it to yourself by making a small batch of a vinaigrette
and add a lot more sugar and salt than seems reasonable. You will get a
result that is like the bottled dressing.

In article >,
"JoeSpareBedroom" > wrote:

> If I were you, I'd keep that episode tucked away forever.
>
> Next contestant, please.

Bite me babe. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Joseph Littleshoes > wrote:

> > Grapeseed does have flavor by the way, it's just very light which is not
> > a bad thing.
>
> Yep, i primarily use it for cooking beef, but it makes a good
> vinaigrette, i used the exact same Julia Child french vinaigrette recipe
> with olive oil and with canola oil, the olive oil batch was foul
> tasting, olive oil always taste musty stale to me, but the exact same
> recipe mad with canola oil was and continues to be superb.

See, to me, canola oil smells and tastes fusty/rancid. :-P

>
> One time i had nothing but olive oil in the house and i made some
> popcorn with it, also inedible.

I'd not use Olive oil for popcorn.
Wrong flavor.

>
> >
> > Have you ever tried peanut?
> > It's $8.00 per _gallon_ here!
>
> I have bought it occasionally for making of peanut butter but, its odd,
> i can barely taste peanut oil, to me its very subtly flavoured, too
> subtly to make it worth while, i once used dark sesame oil in peanut
> butter to very good effect, but then i often add a bit of garlic to my
> peanut butter.
> --
> JL

The fairly neutral flavor of peanut oil is part of what makes it perfect
for deep frying. :-) That and it's price.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Fri, 8 Jun 2007 10:33:58 -0400, "Nancy Young" >
wrote:

>> Seven Seas Zesty Italian. Accept no substitutes.
>
>And see what you made me do? Make tomato cucumber salad which
>is pretty much what I buy Italian dressing for.

That's one of my favorite salads. It tastes like summer.

Tara

"Tara" > wrote

> On Fri, 8 Jun 2007 10:33:58 -0400, "Nancy Young" >
> wrote:
>
>>> Seven Seas Zesty Italian. Accept no substitutes.
>>
>>And see what you made me do? Make tomato cucumber salad which
>>is pretty much what I buy Italian dressing for.
>
> That's one of my favorite salads. It tastes like summer.

Exactly. I make that probably once a week during the
summer, too.

nancy

One time on Usenet, Steve Wertz > said:
> On Fri, 08 Jun 2007 19:26:37 -0000, Karen wrote:
>
> > On Jun 8, 11:17 am, Steve Wertz > wrote:
> >> It's very hard to duplicate some of the better Italian dressings
> >> at home. I prefer to buy them.
> >
> > I have liked the dry packets of Italian dressing that you mix with the
> > oil and vinegar and shake it up. The Ranch dry mix is good, too, mixed
> > with the buttermilk and I think sourcream or mayo.
>
> I mentioned this a few weeks ago and all the food snobs dissed
> it. But yeah, I use the Good Seasons and HVRanch often. Some
> people just have food phobias about anything packaged.

Not me. I use both products myself. They're mostly just seasonings. I
don't see anything wrong with letting someone else do the measuring
for me... ;-)

--
Jani in WA

In article >,
Steve Wertz > wrote:

> On Fri, 08 Jun 2007 19:26:37 -0000, Karen wrote:
>
> > On Jun 8, 11:17 am, Steve Wertz > wrote:
> >> It's very hard to duplicate some of the better Italian dressings
> >> at home. I prefer to buy them.
> >
> > I have liked the dry packets of Italian dressing that you mix with the
> > oil and vinegar and shake it up. The Ranch dry mix is good, too, mixed
> > with the buttermilk and I think sourcream or mayo.
>
> I mentioned this a few weeks ago and all the food snobs dissed
> it. But yeah, I use the Good Seasons and HVRanch often. Some
> people just have food phobias about anything packaged.
>
> -sw

I like HV ranch for making fat free ranch using fat free sour cream.

I've not tried to make home made Italian.

You recommend GS for that?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
unge (Little Malice) wrote:

> One time on Usenet, Steve Wertz > said:
> > On Fri, 08 Jun 2007 19:26:37 -0000, Karen wrote:
> >
> > > On Jun 8, 11:17 am, Steve Wertz > wrote:
> > >> It's very hard to duplicate some of the better Italian dressings
> > >> at home. I prefer to buy them.
> > >
> > > I have liked the dry packets of Italian dressing that you mix with the
> > > oil and vinegar and shake it up. The Ranch dry mix is good, too, mixed
> > > with the buttermilk and I think sourcream or mayo.
> >
> > I mentioned this a few weeks ago and all the food snobs dissed
> > it. But yeah, I use the Good Seasons and HVRanch often. Some
> > people just have food phobias about anything packaged.
>
> Not me. I use both products myself. They're mostly just seasonings. I
> don't see anything wrong with letting someone else do the measuring
> for me... ;-)

Totally agree!!!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Karen wrote:
> On Jun 8, 9:01 am, Peter A > wrote:
>> Why ever buy commercial Italian dressing? Most of them are laden with
>> sugar and salt and water. Make your own, it will be cheaper and 1000%
>> better. Look in any cookbook.
>
> Look in any cookbook? Then, why bother with discussing it here?

Actually, I think pointing out that any general cookbook will have a
good vinaigrette that is better and cheaper and fresher than what
you can get in the store is a perfectly appropriate use of
discussion here.

Anyway, my general vinaigrette goes something like this (we love
garlic):

1/2 cup extra-virgin olive oil (or other kind of oil)
1/4 cup lemon juice or vinegar (any kind; each kind gives a
different flavor. For mild vinegars, use more)
1-5 crushed garlic cloves (we use 5, but I use 1 or 2 if we're
having company)
dash of salt
dash of pepper
pinch of oregano, optional
pinch of basil, optional
pinch of red pepper flakes, optional
pinch of chopped parsley, optional

Mix together everything except the oil. Whisk in oil, adding slowly.

Serene

Joseph Littleshoes wrote:

> Some times in Italian homes a bit of olive oil is sprinkled on a salad,
> it is tossed and then another sprinkle of lemon, lime or orange juice is
> added, toss some crumbled blue cheese in to the mix and its all very
> good, i like to do the same thing with avocado oil and lime juice.

In my mother's Italian/Jewish home (aka, the home I grew up in),
salad was never topped with anything except olive oil and salt. No
vinegar. I still make salad that way when I'm feeling nostalgic.

Serene