--

Hello everyone:

Last evening I dined with friends in their home. The center piece of the
meal was a dandy seafood salad. They offered a choice of two dressings,
but urged me to try their latest cooking "project" - a Green Goddess
dressing. I have had no serious experience with Green Goddess salad
dressing in it's art form, just the green stuff to squirt on lettuce
that goes by that name. I was impressed with the result of their
endeavor and surprised at how well the tarragon in the dressing
presented the vegetation to my palate, it was delicious. I am impressed,
and wish to add this item to my "presentation dinners" menu list.

I have checked my cookbooks and the Internet for Green Goddess Salad
Dressing and found a hodgepodge of references. An URL that purports an
original recipe is:

http://members.cox.net/jjschnebel/grgdssdr.html

Looking over this recipe to understand it's concept I see a couple of
things I want to understand.

First is the anchovy filets that are included, why? This is remarkable
to me because I am studying Thai cuisine, and I am stumped why that form
of cooking calls for fish sauce in so many dishes when I can hardly
detect it's presence. And when I do, it is likely to taste nasty to my
occidental tongue. My current theory is that bottle of fish sauce is a
Thai equivalent of my salt cellar.

It is all a mystery to me why anchovy fish are a major ingredient in
this salad dressing. Is it there to present salt to the diner? I would
welcome comment from this group on this subject.

Second is the tarragon. This is a herb that has never seemed sensual to
my palate. It is currently not represented in my spice rack. But my
dining experience last night has focused my curiosity upon it. How do
others use this ancient herb in their cooking? Again, I would welcome
comment from this group on this subject.

And I would enjoy anyone's thoughts or stories regarding Green Goddess
Dressing.

Enjoy your day.

Kit

--

kitamun wrote:
>
> First is the anchovy filets that are included, why? This is remarkable
> to me because I am studying Thai cuisine, and I am stumped why that
> form of cooking calls for fish sauce in so many dishes when I can
> hardly detect it's presence. And when I do, it is likely to taste
> nasty to my occidental tongue. My current theory is that bottle of
> fish sauce is a Thai equivalent of my salt cellar.

It's much more than that. It will also act as a flavor
enhancer. Fermented fish sauce contains protein
breakdown products, including free amino acids such as MSG.
A few other free amino acids such as proline also act as
flavor enhancers. The Japanese word _umami_ is used
to describe this effect.

If you read the ingredients list on many processed foods,
you'll often see "hydrolyzed vegetable protein".
That is used for the same reason. Often, products
advertised as "no MSG added" are using HVP to provide
the MSG effect without admitting to it on the label.

Other crypto-MSG ingredients are "yeast extract" and
"sodium caseinate". And of course the old standby
you-really-don't-know-what-it-is "natural flavor".

Oh pshaw, on Sun 17 Sep 2006 07:19:03p, kitamun meant to say...

> --
>
> Hello everyone:
>
> Last evening I dined with friends in their home. The center piece of the
> meal was a dandy seafood salad. They offered a choice of two dressings,
> but urged me to try their latest cooking "project" - a Green Goddess
> dressing. I have had no serious experience with Green Goddess salad
> dressing in it's art form, just the green stuff to squirt on lettuce
> that goes by that name. I was impressed with the result of their
> endeavor and surprised at how well the tarragon in the dressing
> presented the vegetation to my palate, it was delicious. I am impressed,
> and wish to add this item to my "presentation dinners" menu list.
>
> I have checked my cookbooks and the Internet for Green Goddess Salad
> Dressing and found a hodgepodge of references. An URL that purports an
> original recipe is:
>
> http://members.cox.net/jjschnebel/grgdssdr.html
>
> Looking over this recipe to understand it's concept I see a couple of
> things I want to understand.
>
> First is the anchovy filets that are included, why? This is remarkable
> to me because I am studying Thai cuisine, and I am stumped why that form
> of cooking calls for fish sauce in so many dishes when I can hardly
> detect it's presence. And when I do, it is likely to taste nasty to my
> occidental tongue. My current theory is that bottle of fish sauce is a
> Thai equivalent of my salt cellar.
>
> It is all a mystery to me why anchovy fish are a major ingredient in
> this salad dressing. Is it there to present salt to the diner? I would
> welcome comment from this group on this subject.
>
> Second is the tarragon. This is a herb that has never seemed sensual to
> my palate. It is currently not represented in my spice rack. But my
> dining experience last night has focused my curiosity upon it. How do
> others use this ancient herb in their cooking? Again, I would welcome
> comment from this group on this subject.
>
> And I would enjoy anyone's thoughts or stories regarding Green Goddess
> Dressing.
>
> Enjoy your day.

Suffice to say, perhaps, that it adds that "je ne sais quoi" to the overall
flavor, a subtle character that would simply not be there if omitted. It
certainly doesn't impart a "fishy" taste. Saltiness is only one component
of the flavor, however.

Tarragon seems to be a "love it or hate it" herb. There are many things I
do not like it in. I sometimes use it as a seasoning in freshly cooked
green beans. I do like tarragon vinegar used in simple salads. I don't
cook fish that often that requires a sauce, but it seems to be good in such
sauces. When I make tartar sauce, I always include some tarragon.

Having said all that, I really love Green Goddess Dressing. I was
introduced to it as a teenager by a great aunt.

--
Wayne Boatwright
__________________________________________________

There is no dark side of the moon. Really.

Oh pshaw, on Sun 17 Sep 2006 08:10:03p, Steve Wertz meant to say...

> On Sun, 17 Sep 2006 19:19:03 -0700, kitamun wrote:
>
>> First is the anchovy filets that are included, why? This is remarkable
>> to me because I am studying Thai cuisine, and I am stumped why that form
>> of cooking calls for fish sauce in so many dishes when I can hardly
>> detect it's presence. And when I do, it is likely to taste nasty to my
>> occidental tongue. My current theory is that bottle of fish sauce is a
>> Thai equivalent of my salt cellar.
>
> Try cooking Thai with salt instead of fish sauce. You'll
> certainly notice the difference. Are you *sure* you've had Thai
> food, or are just "studying" it?
>
>>It is all a mystery to me why anchovy fish are a major ingredient in
>>this salad dressing. Is it there to present salt to the diner?
>
> Anchovy, in moderation, adds a distinctive flavor (and salt) to
> many recipes and foods.
>
> If you're a vegetarian, just say so rather than beating around
> the bush by asking these oddly formed, round-about questions.
>
> -sw
>

I always enjoy your "subtlety". :-)

--
Wayne Boatwright
__________________________________________________

Cats know how we feel. They don't care, but they know.

kitamun wrote:
> --
>
> Hello everyone:
>
> Last evening I dined with friends in their home. The center piece of the
> meal was a dandy seafood salad. They offered a choice of two dressings,
> but urged me to try their latest cooking "project" - a Green Goddess
> dressing. I have had no serious experience with Green Goddess salad
> dressing in it's art form, just the green stuff to squirt on lettuce
> that goes by that name. I was impressed with the result of their
> endeavor and surprised at how well the tarragon in the dressing
> presented the vegetation to my palate, it was delicious. I am impressed,
> and wish to add this item to my "presentation dinners" menu list.
>
> I have checked my cookbooks and the Internet for Green Goddess Salad
> Dressing and found a hodgepodge of references. An URL that purports an
> original recipe is:
>
> http://members.cox.net/jjschnebel/grgdssdr.html
>
> Looking over this recipe to understand it's concept I see a couple of
> things I want to understand.
>
> First is the anchovy filets that are included, why? This is remarkable
> to me because I am studying Thai cuisine, and I am stumped why that form
> of cooking calls for fish sauce in so many dishes when I can hardly
> detect it's presence. And when I do, it is likely to taste nasty to my
> occidental tongue. My current theory is that bottle of fish sauce is a
> Thai equivalent of my salt cellar.
>
> It is all a mystery to me why anchovy fish are a major ingredient in
> this salad dressing. Is it there to present salt to the diner? I would
> welcome comment from this group on this subject.
>
> Second is the tarragon. This is a herb that has never seemed sensual to
> my palate. It is currently not represented in my spice rack. But my
> dining experience last night has focused my curiosity upon it. How do
> others use this ancient herb in their cooking? Again, I would welcome
> comment from this group on this subject.
>
> And I would enjoy anyone's thoughts or stories regarding Green Goddess
> Dressing.
>
> Enjoy your day.
>
> Kit
>

I'm not much help with Green Goddess dressing, but I am a tarragon
appreciator. I find I like it best as a seasoning for roasted or
broiled chicken. Don't be afraid to use a lot, and I think it's best
when picked very fresh from an herb garden, or if you don't happen to
have an estate that includes an herb garden, picked fresh from a window
box is fine.

Melissa
> --

I have used Fresh Tarragon in a butter sauce for both beef and fresh
asparagus

Steve

kitamun wrote:
> --
>
>
>
> Second is the tarragon. This is a herb that has never seemed sensual to
> my palate. It is currently not represented in my spice rack. But my
> dining experience last night has focused my curiosity upon it. How do
> others use this ancient herb in their cooking? Again, I would welcome
> comment from this group on this subject.
>

On Mon, 18 Sep 2006 21:19:23 +0200, Steve Y >
wrote:

>I have used Fresh Tarragon in a butter sauce for both beef and fresh
>asparagus
>
>Steve
>
>kitamun wrote:
>> --
>>
>>
>>
>> Second is the tarragon. How do
>> others use this ancient herb in their cooking? Again, I would welcome
>> comment from this group on this subject.
>>

Tarragon is a prime ingredient in that most wonderful of sauces,
Bearnaise sauce.

Christine, drooling as she thinks about Bearnaise.....

Mark Thorson wrote:

>
> It's much more than that. It will also act as a flavor
> enhancer. Fermented fish sauce contains protein
> breakdown products, including free amino acids such as MSG.
> A few other free amino acids such as proline also act as
> flavor enhancers. The Japanese word _umami_ is used
> to describe this effect.
>
> If you read the ingredients list on many processed foods,
> you'll often see "hydrolyzed vegetable protein".
> That is used for the same reason. Often, products
> advertised as "no MSG added" are using HVP to provide
> the MSG effect without admitting to it on the label.

If you se "hydrolyzed vegetable protein" on something you know you are
looking at a crappy "space food".


>
> Other crypto-MSG ingredients are "yeast extract" and
> "sodium caseinate". And of course the old standby
> you-really-don't-know-what-it-is "natural flavor".

"kitamun" > wrote in message
.net...
> --
>
> Hello everyone:
>
> Last evening I dined with friends in their home. The center piece of the
> meal was a dandy seafood salad. They offered a choice of two dressings,
> but urged me to try their latest cooking "project" - a Green Goddess
> dressing. I have had no serious experience with Green Goddess salad
> dressing in it's art form, just the green stuff to squirt on lettuce
> that goes by that name. I was impressed with the result of their
> endeavor and surprised at how well the tarragon in the dressing
> presented the vegetation to my palate, it was delicious. I am impressed,
> and wish to add this item to my "presentation dinners" menu list.
>
> I have checked my cookbooks and the Internet for Green Goddess Salad
> Dressing and found a hodgepodge of references. An URL that purports an
> original recipe is:
>
> http://members.cox.net/jjschnebel/grgdssdr.html
>
> Looking over this recipe to understand it's concept I see a couple of
> things I want to understand.

This site give you the correct history and recipe for Green Goddess
dressing. As to why it is the way it is; that is how the chef wanted it.

Charliam

On 18 Sep 2006 05:21:16 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>Oh pshaw, on Sun 17 Sep 2006 07:19:03p, kitamun meant to say...
>
>> An URL

Just wondering.... R U "AN" American?

>> that purports an
>> original recipe is:
>>
>> http://members.cox.net/jjschnebel/grgdssdr.html
>>
>> Looking over this recipe to understand it's concept I see a couple of
>> things I want to understand.
>>
>> First is the anchovy filets that are included, why?

I don't know..... although I experienced home made Green Goddess
dressing as a child, I don't remember anchovies as part of the
ingredients. The Green Goddess I knew as a kid wasn't made with mayo
either.

> This is remarkable
>> to me because I am studying Thai cuisine, and I am stumped why that form
>> of cooking calls for fish sauce in so many dishes when I can hardly
>> detect it's presence. And when I do, it is likely to taste nasty to my
>> occidental tongue. My current theory is that bottle of fish sauce is a
>> Thai equivalent of my salt cellar.
>>
>> It is all a mystery to me why anchovy fish are a major ingredient in
>> this salad dressing. Is it there to present salt to the diner? I would
>> welcome comment from this group on this subject.
>>
Fish sauce (in moderation) is very subtle and leaves you wondering
what the secret ingredient makes you want to have more.

>> Second is the tarragon. This is a herb that has never seemed sensual to
>> my palate.

I guess you've never eaten steak with bernaise sauce.

>> It is currently not represented in my spice rack. But my
>> dining experience last night has focused my curiosity upon it. How do
>> others use this ancient herb in their cooking? Again, I would welcome
>> comment from this group on this subject.
>>

>> And I would enjoy anyone's thoughts or stories regarding Green Goddess
>> Dressing.
>>
>> Enjoy your day.
>
>Suffice to say, perhaps, that it adds that "je ne sais quoi" to the overall
>flavor, a subtle character that would simply not be there if omitted. It
>certainly doesn't impart a "fishy" taste. Saltiness is only one component
>of the flavor, however.
>
True.

>Tarragon seems to be a "love it or hate it" herb.

I've never heard of anyone hating it, just not having tasted it.

> There are many things I do not like it in.

I suppose if you dump tarragon in everything, you can find something
you won't like it with.

> I sometimes use it as a seasoning in freshly cooked
> green beans.

Hmmm. Never thought of that. Thanks for the idea (I like tarragon).

<snip>

> When I make tartar sauce, I always include some tarragon.
>
Really? Maybe that's the secret ingredient to a local "Joe's" tartar
sauce I've never been able to duplicate.

>Having said all that, I really love Green Goddess Dressing. I was
>introduced to it as a teenager by a great aunt.

For me - it was my grandmother.

Oh pshaw, on Tue 19 Sep 2006 10:33:13p, meant to say...

>>Suffice to say, perhaps, that it adds that "je ne sais quoi" to the
>>overall flavor, a subtle character that would simply not be there if
>>omitted. It certainly doesn't impart a "fishy" taste. Saltiness is
>>only one component of the flavor, however.
>>
> True.
>
>>Tarragon seems to be a "love it or hate it" herb.
>
> I've never heard of anyone hating it, just not having tasted it.

My mother hated the taste, as does David.

>> There are many things I do not like it in.
>
> I suppose if you dump tarragon in everything, you can find something
> you won't like it with.

It could be that when I've disliked it, it was used to excess.

>> I sometimes use it as a seasoning in freshly cooked green beans.
>
> Hmmm. Never thought of that. Thanks for the idea (I like tarragon).
>
> <snip>
>
>> When I make tartar sauce, I always include some tarragon.
>>
> Really? Maybe that's the secret ingredient to a local "Joe's" tartar
> sauce I've never been able to duplicate.

I add about a teaspoon of dried or a tablespoon of fresh tarragon to about
1-1/2 cups tartar sauce.

>>Having said all that, I really love Green Goddess Dressing. I was
>>introduced to it as a teenager by a great aunt.
>
> For me - it was my grandmother.
>

--
Wayne Boatwright @¿@¬
_____________________