Most of the time because of dietary restrictions most of the people in the house
use the fat free bottled Italian dressing. Now I keep the vinegars i always
have on hand is : White (by the gallon for cleaning and decaling) cider,
balsamic, red wine, white wine, and rice + some of the fancy flavored stuff.

We have lost/broken/misplaced about 25 of the Good Seasons cruets . The other
day I picked up a new cruet with a few packets of their Italian Salad dressing
mix. Under normal circumstances I would make my own vinaigrette using EVOO and
other stuff.

On a lark I used the white vinegar and some salad/vegetable oil and made the
dressing according to the directions. Damn it's good stuff! I had forgotten
just how good plain old white distilled vinegar is.

So what have you tasted or made lately from the past that you forget about?

Dimitri