On Sun, 18 Oct 2015 17:54:57 -0400, Brooklyn1
> wrote:

>Cindy Hamilton wrote:
>>
>>However, my biggest argument with bottled dressings is that they're
>>cooked (during the bottling process), and they taste like it. All
>>of the fresh flavor that I expect from a salad dressing is gone.
>
>TIAD!
>
>There's nothing cooked. Only difference are some
>preservatives/colorants of which most are natural. Which water,
>oils, acids, sweeteners, salt, spices and herbs that you use are
>different? You may use a different recipe quantitively but otherwise
>there's no difference. There's nothing about bottled dressings that's
>cooked unless it specifies a cooked salad dressing which is perfectly
>acceptible but will cost more due to the extra labor, but cooked salad
>dressings that are bottled are pretty rare because they are
>perishable, not shelf stable.
>http://www.deepsouthdish.com/2011/08...#axzz3oxWJ7UgY

What's that one salad that's serves with hot dressing?


John Kuthe...