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Discussion in 'Bad Dog Cafe' started by Nubs, Mar 2, 2021.
I grew up on Olive oil and red vinegar. Still a main staple and I add blue cheese or Feta crumbles to it some times. But I have a little bullet mixer and things I put in there for dressings include........i.e.
Egg, salt, olive oil, yogurt, mayo, wine, olives, cucumber, tomato, onion, dill, pepper of all types, basil, Italian seasoning, blue cheese or Feta, bacon bits, mustard, oregano, mint, pickle juice.
Not all at once but any combination to get something a bit different. Like "Lawdawg" I believe once you figure out the basic then the rest is pretty.
my wife makes a viniagrette with lemon and garlic and some other stuff that is fantastic.
She makes caesar dressing that I have multiple times a week.
those are my faves.
Olive oil, just, olive oil.
Olive oil and balsamic vinegar mostly. Of course Caesar is different story and sometines youghurt based stuff too.
I thought Ranch was invented in Alaska?
Current favorite is my local grocery store's house brand Honey Citrus Vinaigrette. Standards are Bleu Cheese, Green Goddess, I use salsa on taco salads. We do a salad for dinner that has pecans, chow mein noodles, craisins and grilled chicken, that has its own dressing that is basically a sweet-ish vinaigrette. I also like Caesar vinaigrette. We use the Ken's Zesty Italian a lot, but as a marinade.
Sheesh man, if you gonna speak Okie get it right.
The gonna is redundent.
It's I'm'ona say it. Imma sounds like you're trying to speak Italian.
Any good vinaigrette, but especially one that was just made before the salad was dressed.
In my area, the ranch dressing nazis and the sweet tea nazis are usually the same people. Keep that crap away from me.
Some kind of cheap vinegar and oil, homemade will do. I don't like or eat much salad. When my wife prepares me a salad. She say, hay goofus, you want a salad? I say, yeah, but only put about half of what you think is a little bit in the bowl.
None. I enjoy the taste of veggies and lettuce without dressing.
Its gonna be a DIY dash of balsamic and olive oil here. Crumbled blue cheese is nice though.
I use Archetype Vinegarette on most all salad
60% olive oil, prefer EVOO that has a distinctive taste instead of bland. A spicy finish is good.
20% balsamic vinegar
20% 3-5 year old balsamic vinegar
1 Tsp minced garlic
1 Tbs any kind of herb that's handy: basil, oregano, thyme, or a blend
I put it in a corked bottle so I can shake it at the table. I keep at least a couple bottles in rotation. The longer it sits, the more the flavors learn to sing together. An option for a spicy version: 1 Tsp of minced and mashed Italian hot peppers.
<scribbling, taking notes/>
There you go, glad I could help. I wish Kelnet were here!
Where did he go? I never met him but talked to a music store employee in Vancouver who jammed with him.
Right. A wedge or pile of IMO fairly tasteless and nutritionally valueless iceberg lettuce. At least it has white anchovies, if done right.
Most often olive oil with apple cider and red wine vinegar.