On Sunday, October 18, 2015 at 1:16:15 PM UTC-10, John Kuthe wrote:
> 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...

Spinach and bacon salad. Personally, I don't get it.