Lou Decruss wrote:
> On Mon, 09 Jun 2008 12:46:52 -0400, Tracy > wrote:


>> For the record - my dipping sauce is usually soy, rice vinegar and chili
>> garlic sauce. My son likes to add a smidge of the liquid from the jar of
>> pickled jalapenos for more heat.
>>


> You can get the heat from chili oil. Maybe a sesame-chili oil even.
> Tj's has a wasabi oil that's very good. A few drops is all you need.
> Jalapeno juice sounds pretty nasty.
>
> Lou

It's just vinegar - mostly....

http://www.lavictoria.com/en/productsDetail.asp

Tempura jalapeño slices = awesome.

Tracy

On Mon, 09 Jun 2008 14:03:27 -0400, Tracy > wrote:

>Lou Decruss wrote:
>> On Mon, 09 Jun 2008 12:46:52 -0400, Tracy > wrote:
>
>
>>> For the record - my dipping sauce is usually soy, rice vinegar and chili
>>> garlic sauce. My son likes to add a smidge of the liquid from the jar of
>>> pickled jalapenos for more heat.
>>>
>
>
>> You can get the heat from chili oil. Maybe a sesame-chili oil even.
>> Tj's has a wasabi oil that's very good. A few drops is all you need.
>> Jalapeno juice sounds pretty nasty.
>>
>> Lou
>
>It's just vinegar - mostly....

But but but......you already have vinegar in it!
>
>http://www.lavictoria.com/en/productsDetail.asp

Link doesn't work for me. But I know what they are. More of a
Mexican item than Asian.

>Tempura jalapeño slices = awesome.

That sounds interesting, but I stand by my original statement.

Lou

Lou Decruss wrote:

> On Mon, 09 Jun 2008 14:03:27 -0400, Tracy > wrote:
>
> >Lou Decruss wrote:
> >> On Mon, 09 Jun 2008 12:46:52 -0400, Tracy > wrote:
> >
> >
> >>> For the record - my dipping sauce is usually soy, rice vinegar and
chili
> >>> garlic sauce. My son likes to add a smidge of the liquid from the jar
of
> >>> pickled jalapenos for more heat.
> >>>
> >
> >
> >> You can get the heat from chili oil. Maybe a sesame-chili oil even.
> >> Tj's has a wasabi oil that's very good. A few drops is all you need.
> >> Jalapeno juice sounds pretty nasty.
> >>
> >> Lou
> >
> >It's just vinegar - mostly....
>
> But but but......you already have vinegar in it!
> >
> >http://www.lavictoria.com/en/productsDetail.asp
>
> Link doesn't work for me. But I know what they are. More of a
> Mexican item than Asian.
>
> >Tempura jalapeño slices = awesome.
>
> That sounds interesting, but I stand by my original statement.
>


The juice from those canned japs is so off - putting because it looks so
*icky*...it's only good for dumping down the drain. Then rinse the japs
*thoroughly* to get rid of all the shmutz that was suspended in that gross
liquid.


--
Best
Greg

Lou Decruss wrote:
> On Mon, 09 Jun 2008 14:03:27 -0400, Tracy > wrote:
>


>> It's just vinegar - mostly....


>
> But but but......you already have vinegar in it!

>
>

Yeah, but ...this is a 19 year old kid we are talking about. He likes
the hot vinegar addition...and you are entitled to your opinion.

Now that I think about it - I don' t think he adds the rice wine vinegar
when he does this.

-Tracy

Gregory Morrow wrote:

> The juice from those canned japs is so off - putting because it looks so
> *icky*...it's only good for dumping down the drain. Then rinse the japs
> *thoroughly* to get rid of all the shmutz that was suspended in that gross
> liquid.
>
>

I don't buy jalapeños in a can. The type I buy are in a jar and they
don't have any icky liquid. It is basically vinegar and salt. No ick -
more like what you find in a pickle jar.
But, again, you are entitled to your opinion.

-Tracy

On Mon, 9 Jun 2008 13:45:29 -0500, "Gregory Morrow"
> wrote:

>
>Lou Decruss wrote:
>
>> On Mon, 09 Jun 2008 14:03:27 -0400, Tracy > wrote:
>>
>> >Lou Decruss wrote:
>> >> On Mon, 09 Jun 2008 12:46:52 -0400, Tracy > wrote:
>> >
>> >
>> >>> For the record - my dipping sauce is usually soy, rice vinegar and
>chili
>> >>> garlic sauce. My son likes to add a smidge of the liquid from the jar
>of
>> >>> pickled jalapenos for more heat.
>> >>>
>> >
>> >
>> >> You can get the heat from chili oil. Maybe a sesame-chili oil even.
>> >> Tj's has a wasabi oil that's very good. A few drops is all you need.
>> >> Jalapeno juice sounds pretty nasty.
>> >>
>> >> Lou
>> >
>> >It's just vinegar - mostly....
>>
>> But but but......you already have vinegar in it!
>> >
>> >http://www.lavictoria.com/en/productsDetail.asp
>>
>> Link doesn't work for me. But I know what they are. More of a
>> Mexican item than Asian.
>>
>> >Tempura jalapeño slices = awesome.
>>
>> That sounds interesting, but I stand by my original statement.
>>
>
>
>The juice from those canned japs is so off - putting because it looks so
>*icky*...it's only good for dumping down the drain. Then rinse the japs
>*thoroughly* to get rid of all the shmutz that was suspended in that gross
>liquid.

I keep them around for when I don't have the real deal, but the juice
is nasty. I can't imagine using it. Most packing liquids I toss out.

I will use the oil based liquid from Chicago style giardiniera. It
makes good dipping sauce for breadsticks or even a few drops on a
pizza is good. I've added a bit to the pot when making Italian beef
with good success as long as you like a bit of heat. I wouldn't do
anything with the "spring mix" that most of the world knows as
giardiniera.

Lou

On Mon, 09 Jun 2008 15:59:57 -0400, Tracy > wrote:

>Lou Decruss wrote:
>> On Mon, 09 Jun 2008 14:03:27 -0400, Tracy > wrote:
>>
>
>
>>> It's just vinegar - mostly....
>
>
>>
>> But but but......you already have vinegar in it!
>
>>
>>
>
>Yeah, but ...this is a 19 year old kid we are talking about. He likes
>the hot vinegar addition...and you are entitled to your opinion.

Yes, we're all entitled. I just tossed a few ideas out that seemed
better. YMMV I've got a 22 yr. old that destroys an Italian style
sub sandwich with yellow mustard. He's entitled too I guess.

Lou

On Mon, 09 Jun 2008 16:07:48 -0400, Tracy > wrote:

>Gregory Morrow wrote:
>
>> The juice from those canned japs is so off - putting because it looks so
>> *icky*...it's only good for dumping down the drain. Then rinse the japs
>> *thoroughly* to get rid of all the shmutz that was suspended in that gross
>> liquid.
>>
>>
>
>I don't buy jalapeños in a can. The type I buy are in a jar and they
>don't have any icky liquid. It is basically vinegar and salt. No ick -
>more like what you find in a pickle jar.
>But, again, you are entitled to your opinion.

I get the jars too. Still icky.

Lou

"Nancy Young" > wrote in message
. ..
>
> > wrote
>
>> I've come to fall in love with the pot stickers at TGI Fridays, but I
>> can't get
>> there that often as the closest is 20 miles away. But I just saw pot
>> stickers in
>> the frozen food aisle at the grocery today. I want to try them but I'd
>> like to
>> know what the dipping sauce is. Has anyone had them at TGIF's? If so, do
>> you
>> know what they serve for dipping? It's a very thin sauce. Could it be
>> straight
>> soy sauce or would that be too salty? Thanks.
>
> My favorite pot sticker sauce is Dynasty brand Pot sticker Gyoza
> Dipping Sauce. I can't find it in the stores so I will be trying to
> recreate it myself.
>
> Ingredients: Water, Soy Sauce, Distilled Vinegar, Sesame Oil, Salt
> Garlic, Capsicum.
>
> Anyone want to advise me about the last item? I know capsicum is
> pepper, but in what form and what type I should use?
>
> While you're at it, you should try making your own pot stickers, it's
> well worth the effort. I make up a lot and freeze them on a sheet
> so they don't stick together. Once they are frozen, put them in a
> freezer bag. The reason for this is you wouldn't just make
> 12 pot stickers, at least I wouldn't. While you have all the ingredients,
> you make a whole recipe.
>
> Scroll down on this website for the recipe:
>
> http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=17548


All Chinese restaurants I have ever frequented use soy sauce, chili paste,
sesame oil, rice wine vinegar and thinly sliced scallions. I wing it by
just using a few glugs (maybe 1/4 cup) of soy sauce and maybe a generous
tablesppon of vinegar. I tend to use a half teaspoon of sesame oil.
Perhaps a quarter teaspoon of chili paste.

Paul

> wrote in message
...
> I've come to fall in love with the pot stickers at TGI Fridays, but I
> can't get
> there that often as the closest is 20 miles away. But I just saw pot
> stickers in
> the frozen food aisle at the grocery today. I want to try them but I'd
> like to
> know what the dipping sauce is. Has anyone had them at TGIF's? If so, do
> you
> know what they serve for dipping? It's a very thin sauce. Could it be
> straight
> soy sauce or would that be too salty? Thanks.


I don't know about TGIF but I use 45% soy 45% rice vinegar 10% toasted
sesame oil and sugar to taste. I also like to sprinkle a few Sesame seeds
in the mix grated ginger is optional.


--
Old Scoundrel

(AKA Dimitri)

George wrote:
> Jean B. wrote:
>> I'd probably use a tad of sambal oelek, but not everyone has that on
>> hand.
>>
>
> Why not?
>
> A squirt of sriacha would also work since its garlic and vinegar are
> also components of the sauce.

Hmmm. I LIKE that idea!

--
Jean B.

hahabogus wrote:
> George > wrote in
> :
>
>> Jean B. wrote:
>>> aem wrote:
>>>> On Jun 8, 6:28 am, "Nancy Young" > wrote:
>>>>> My favorite pot sticker sauce is Dynasty brand Pot sticker Gyoza
>>>>> Dipping Sauce. I can't find it in the stores so I will be trying
>>>>> to recreate it myself.
>>>>>
>>>>> Ingredients: Water, Soy Sauce, Distilled Vinegar, Sesame Oil, Salt
>>>>> Garlic, Capsicum.
>>>>>
>>>>> Anyone want to advise me about the last item? I know capsicum is
>>>>> pepper, but in what form and what type I should use?
>>>>> [snip]
>>>> I'd think dried red pepper flakes would be easiest. You could use
>>>> the whole dried red chiles that Asian markets have but it's hard to
>>>> control heat using them. -aem
>>> I'd probably use a tad of sambal oelek, but not everyone has that on
>>> hand.
>>>
>> Why not?
>>
>> A squirt of sriacha would also work since its garlic and vinegar are
>> also components of the sauce.
>
> I'd go with using fish sauce instead of the soy sauce, toasted sesame
> seed oil just a bit, lime juice instead of the vinegar, minced garlic,
> minced purple shallot and heavy on the sweet chilli sauce. Adding a
> little sherry (say a tsp or 2 max) if it turns out not thin enough. The
> sherry I'd use is the sherry I store my ginger in.
>
> I believe the flavours of lime, ginger, garlic, sweetness and heat are
> the minimum reqirements in a Asian dipping sauce. Especially if you're
> not Asian and you're making it.
>
Wouldn't that depend on the part of Asia one is talking about? I can't
say I associate lime juice with Chinese cuisine.

--
Jean B.

"Tracy" > wrote

> Nancy Young wrote:
>>
>> Thanks everyone, I'll look for the chili oil. I really like the Dynasty
>> stuff, but I also know I should make my own. And sure beats wasting
>> time trying to find someplace that carries it.

> No one volunteered to mail you some? I have a huge Asian grocery near me
> - which I visit just about every Friday. I have seen the Dynasty brand
> - not specifically the dipping sauce but if they it have I'd be happy to
> mail you some.....

Tracy! How nice are you?? Thank you so much for that offer.
I did find a place where I could order a case for $25, and
thought, I should just learn to make my own. I have a little left
so I can do taste comparisons.

One of these days when I'm done with all the redecorating upheaval
here. Soon.
>
> For the record - my dipping sauce is usually soy, rice vinegar and chili
> garlic sauce. My son likes to add a smidge of the liquid from the jar of
> pickled jalapenos for more heat.

Interesting, jalapenos. Bet that's good, too.

nancy

On Mon, 09 Jun 2008 14:03:27 -0400, Tracy > wrote:

>Lou Decruss wrote:
>> On Mon, 09 Jun 2008 12:46:52 -0400, Tracy > wrote:
>
>
>>> For the record - my dipping sauce is usually soy, rice vinegar and chili
>>> garlic sauce. My son likes to add a smidge of the liquid from the jar of
>>> pickled jalapenos for more heat.
>>>
>
>
>> You can get the heat from chili oil. Maybe a sesame-chili oil even.
>> Tj's has a wasabi oil that's very good. A few drops is all you need.
>> Jalapeno juice sounds pretty nasty.
>>
>> Lou
>
>It's just vinegar - mostly....
>
>http://www.lavictoria.com/en/productsDetail.asp
>
>Tempura jalapeño slices = awesome.
>
>Tracy

pickled or fresh peppers? either way, it sounds a little...alarming.

your pal,
blake

On Mon, 09 Jun 2008 15:41:27 -0500, Lou Decruss >
wrote:

>I will use the oil based liquid from Chicago style giardiniera. It
>makes good dipping sauce for breadsticks or even a few drops on a
>pizza is good. I've added a bit to the pot when making Italian beef
>with good success as long as you like a bit of heat. I wouldn't do
>anything with the "spring mix" that most of the world knows as
>giardiniera.
>
>Lou
>

lou, is there a brand of this that might make it out of chicago?

your pal,
blake

On Mon, 09 Jun 2008 15:59:22 -0500, Lou Decruss >
wrote:

>On Mon, 09 Jun 2008 15:59:57 -0400, Tracy > wrote:
>
>>Lou Decruss wrote:
>>> On Mon, 09 Jun 2008 14:03:27 -0400, Tracy > wrote:
>>>
>>
>>
>>>> It's just vinegar - mostly....
>>
>>
>>>
>>> But but but......you already have vinegar in it!
>>
>>>
>>>
>>
>>Yeah, but ...this is a 19 year old kid we are talking about. He likes
>>the hot vinegar addition...and you are entitled to your opinion.
>
>Yes, we're all entitled. I just tossed a few ideas out that seemed
>better. YMMV I've got a 22 yr. old that destroys an Italian style
>sub sandwich with yellow mustard. He's entitled too I guess.
>
>Lou

you mean like french's? he's lucky you didn't strike him.

your pal,
blake

blake murphy wrote:
> On Mon, 09 Jun 2008 14:03:27 -0400, Tracy > wrote:
>
>> Lou Decruss wrote:
>>> On Mon, 09 Jun 2008 12:46:52 -0400, Tracy > wrote:
>>
>>>> For the record - my dipping sauce is usually soy, rice vinegar and chili
>>>> garlic sauce. My son likes to add a smidge of the liquid from the jar of
>>>> pickled jalapenos for more heat.
>>>>
>>
>>> You can get the heat from chili oil. Maybe a sesame-chili oil even.
>>> Tj's has a wasabi oil that's very good. A few drops is all you need.
>>> Jalapeno juice sounds pretty nasty.
>>>
>>> Lou
>> It's just vinegar - mostly....
>>
>> http://www.lavictoria.com/en/productsDetail.asp
>>
>> Tempura jalapeño slices = awesome.
>>
>> Tracy
>
> pickled or fresh peppers? either way, it sounds a little...alarming.
>
> your pal,
> blake


Pickled.

-Tracy

On Tue, 10 Jun 2008 16:03:16 GMT, blake murphy
> wrote:

>On Mon, 09 Jun 2008 15:41:27 -0500, Lou Decruss >
>wrote:
>
>>I will use the oil based liquid from Chicago style giardiniera. It
>>makes good dipping sauce for breadsticks or even a few drops on a
>>pizza is good. I've added a bit to the pot when making Italian beef
>>with good success as long as you like a bit of heat. I wouldn't do
>>anything with the "spring mix" that most of the world knows as
>>giardiniera.
>>
>>Lou
>>
>
>lou, is there a brand of this that might make it out of chicago?
>
>your pal,
>blake

The best stuff comes from the deli counter in glass crocks just like
pickles. I'm sure that's not an option. So these are the bottled
biggies.

http://www.viennabeef.com/products/i...?PRODUCT_ID=23

http://www.dellalpe.com/

http://www.hotsauceworld.com/ilprimgiar16.html

http://www.cosmicchile.com/site/il-primo-giardiniera


Lou

On Tue, 10 Jun 2008 16:04:32 GMT, blake murphy
> wrote:

>On Mon, 09 Jun 2008 15:59:22 -0500, Lou Decruss >
>wrote:
>
>>On Mon, 09 Jun 2008 15:59:57 -0400, Tracy > wrote:
>>
>>>Lou Decruss wrote:
>>>> On Mon, 09 Jun 2008 14:03:27 -0400, Tracy > wrote:
>>>>
>>>
>>>
>>>>> It's just vinegar - mostly....
>>>
>>>
>>>>
>>>> But but but......you already have vinegar in it!
>>>
>>>>
>>>>
>>>
>>>Yeah, but ...this is a 19 year old kid we are talking about. He likes
>>>the hot vinegar addition...and you are entitled to your opinion.
>>
>>Yes, we're all entitled. I just tossed a few ideas out that seemed
>>better. YMMV I've got a 22 yr. old that destroys an Italian style
>>sub sandwich with yellow mustard. He's entitled too I guess.
>>
>>Lou
>
>you mean like french's?

Yep.......I like it. But not on that..yuk

>he's lucky you didn't strike him.

If you saw him you'd agree I'm the lucky one. In 22 years I've never
hit him. I'm 6'3", 205 pounds, and in pretty good shape. He'd kick
my ass.

Lou

On Tue, 10 Jun 2008 11:43:25 -0500, Lou Decruss >
wrote:

>On Tue, 10 Jun 2008 16:03:16 GMT, blake murphy
> wrote:
>
>>On Mon, 09 Jun 2008 15:41:27 -0500, Lou Decruss >
>>wrote:
>>
>>>I will use the oil based liquid from Chicago style giardiniera. It
>>>makes good dipping sauce for breadsticks or even a few drops on a
>>>pizza is good. I've added a bit to the pot when making Italian beef
>>>with good success as long as you like a bit of heat. I wouldn't do
>>>anything with the "spring mix" that most of the world knows as
>>>giardiniera.
>>>
>>>Lou
>>>
>>
>>lou, is there a brand of this that might make it out of chicago?
>>
>>your pal,
>>blake
>
>The best stuff comes from the deli counter in glass crocks just like
>pickles. I'm sure that's not an option. So these are the bottled
>biggies.
>
>http://www.viennabeef.com/products/i...?PRODUCT_ID=23
>
>http://www.dellalpe.com/
>
>http://www.hotsauceworld.com/ilprimgiar16.html
>
>http://www.cosmicchile.com/site/il-primo-giardiniera
>
>
>Lou

o.k., i was thinking more of the large pieces of cauliflower, carrot
slices, etc. rather than the condiment. i've been looking for the
dilled cauliflower heads by mezzetta, which i used to see all the time
but seems to have disappeared in the stores i go to. i have a jar of
their 'california hot mix,' but it's almost too hot for what i have in
mind, which is just a little something on the side for a sandwich or
the like.

but while we're almost on the subject, i've gotten subs at two
quasi-sub places (quizno's and potbelly's) which offer hot peppers,
but they are jalapeños instead of crushed cherry peppers. that just
ain't right. what's worse, the jerry's near me, the local source for
cheesesteaks, has closed down. all signs of the coming apocalypse.

your pal,
blake

On Tue, 10 Jun 2008 13:24:15 -0500, Lou Decruss >
wrote:

>On Tue, 10 Jun 2008 16:04:32 GMT, blake murphy
> wrote:
>
>>On Mon, 09 Jun 2008 15:59:22 -0500, Lou Decruss >
>>wrote:
>>
>>>On Mon, 09 Jun 2008 15:59:57 -0400, Tracy > wrote:
>>>
>>>>Lou Decruss wrote:
>>>>> On Mon, 09 Jun 2008 14:03:27 -0400, Tracy > wrote:
>>>>>
>>>>
>>>>
>>>>>> It's just vinegar - mostly....
>>>>
>>>>
>>>>>
>>>>> But but but......you already have vinegar in it!
>>>>
>>>>>
>>>>>
>>>>
>>>>Yeah, but ...this is a 19 year old kid we are talking about. He likes
>>>>the hot vinegar addition...and you are entitled to your opinion.
>>>
>>>Yes, we're all entitled. I just tossed a few ideas out that seemed
>>>better. YMMV I've got a 22 yr. old that destroys an Italian style
>>>sub sandwich with yellow mustard. He's entitled too I guess.
>>>
>>>Lou
>>
>>you mean like french's?
>
>Yep.......I like it. But not on that..yuk
>
>>he's lucky you didn't strike him.
>
>If you saw him you'd agree I'm the lucky one. In 22 years I've never
>hit him. I'm 6'3", 205 pounds, and in pretty good shape. He'd kick
>my ass.
>
>Lou

that's unfortunate. trade him in for a small dog.

your pal,
blake

On Wed, 11 Jun 2008 19:23:14 GMT, blake murphy
> wrote:

>On Tue, 10 Jun 2008 11:43:25 -0500, Lou Decruss >
>wrote:
>
>>On Tue, 10 Jun 2008 16:03:16 GMT, blake murphy
> wrote:
>>
>>>On Mon, 09 Jun 2008 15:41:27 -0500, Lou Decruss >
>>>wrote:
>>>
>>>>I will use the oil based liquid from Chicago style giardiniera. It
>>>>makes good dipping sauce for breadsticks or even a few drops on a
>>>>pizza is good. I've added a bit to the pot when making Italian beef
>>>>with good success as long as you like a bit of heat. I wouldn't do
>>>>anything with the "spring mix" that most of the world knows as
>>>>giardiniera.
>>>>
>>>>Lou
>>>>
>>>
>>>lou, is there a brand of this that might make it out of chicago?
>>>
>>>your pal,
>>>blake
>>
>>The best stuff comes from the deli counter in glass crocks just like
>>pickles. I'm sure that's not an option. So these are the bottled
>>biggies.
>>
>>http://www.viennabeef.com/products/i...?PRODUCT_ID=23
>>
>>http://www.dellalpe.com/
>>
>>http://www.hotsauceworld.com/ilprimgiar16.html
>>
>>http://www.cosmicchile.com/site/il-primo-giardiniera
>>
>>
>>Lou
>
>o.k., i was thinking more of the large pieces of cauliflower, carrot
>slices, etc. rather than the condiment.

Yes. That's the spring mix that's known as giardiniera outside
Chicago. I guess I was cornfuuzzed as to what you were looking for.

>i've been looking for the
>dilled cauliflower heads by mezzetta, which i used to see all the time
>but seems to have disappeared in the stores i go to.

Louise got a quart size jar of that from a dollar store for $1.09 a
few months ago. It was pretty good even though it was probably from
china. It's not something we normally get so I can't recommend any
brands.

>i have a jar of
>their 'california hot mix,' but it's almost too hot for what i have in
>mind, which is just a little something on the side for a sandwich or
>the like.

I've seen many recipes for giardiniera like what you're looking for.
They looked pretty easy. This one looks pretty simple:

http://tinyurl.com/4pkwr8

Here's one more like what I like and you can control the heat. I'd
use serranos though.

http://allrecipes.com/Recipe/Hot-Ita...ra/Detail.aspx

>but while we're almost on the subject, i've gotten subs at two
>quasi-sub places (quizno's and potbelly's) which offer hot peppers,
>but they are jalapeños instead of crushed cherry peppers. that just
>ain't right. what's worse, the jerry's near me, the local source for
>cheesesteaks, has closed down. all signs of the coming apocalypse.

Sorry about your loss Blake. Around here we use these. They're
serranos.

http://www.hotsauceworld.com/ilprimsporpe.html

Sorry I can't be much help.

Lou

On Wed, 11 Jun 2008 19:24:23 GMT, blake murphy
> wrote:

>On Tue, 10 Jun 2008 13:24:15 -0500, Lou Decruss >
>wrote:

>>>>Yes, we're all entitled. I just tossed a few ideas out that seemed
>>>>better. YMMV I've got a 22 yr. old that destroys an Italian style
>>>>sub sandwich with yellow mustard. He's entitled too I guess.
>>>>
>>>>Lou
>>>
>>>you mean like french's?
>>
>>Yep.......I like it. But not on that..yuk
>>
>>>he's lucky you didn't strike him.
>>
>>If you saw him you'd agree I'm the lucky one. In 22 years I've never
>>hit him. I'm 6'3", 205 pounds, and in pretty good shape. He'd kick
>>my ass.
>>
>>Lou
>
>that's unfortunate. trade him in for a small dog.
>
>your pal,
>blake

He's living with us again and drives me nuts sometimes, but I'd rather
that than ANY sized dog. Or even a cat.

Lou

In article >,
blake murphy > wrote:

> On Tue, 10 Jun 2008 11:43:25 -0500, Lou Decruss >
> wrote:
>
> >On Tue, 10 Jun 2008 16:03:16 GMT, blake murphy
> > wrote:
> >
> >>On Mon, 09 Jun 2008 15:41:27 -0500, Lou Decruss >
> >>wrote:
> >>
> >>>I will use the oil based liquid from Chicago style giardiniera. It
> >>>makes good dipping sauce for breadsticks or even a few drops on a
> >>>pizza is good. I've added a bit to the pot when making Italian beef
> >>>with good success as long as you like a bit of heat. I wouldn't do
> >>>anything with the "spring mix" that most of the world knows as
> >>>giardiniera.
> >>>
> >>>Lou
> >>>
> >>
> >>lou, is there a brand of this that might make it out of chicago?
> >>
> >>your pal,
> >>blake
> >
> >The best stuff comes from the deli counter in glass crocks just like
> >pickles. I'm sure that's not an option. So these are the bottled
> >biggies.
> >
> >http://www.viennabeef.com/products/i...?PRODUCT_ID=23
> >
> >http://www.dellalpe.com/
> >
> >http://www.hotsauceworld.com/ilprimgiar16.html
> >
> >http://www.cosmicchile.com/site/il-primo-giardiniera
> >
> >
> >Lou
>
> o.k., i was thinking more of the large pieces of cauliflower, carrot
> slices, etc. rather than the condiment. i've been looking for the
> dilled cauliflower heads by mezzetta, which i used to see all the time
> but seems to have disappeared in the stores i go to. i have a jar of
> their 'california hot mix,' but it's almost too hot for what i have in
> mind, which is just a little something on the side for a sandwich or
> the like.

> your pal,
> blake

How willing are you to experiment, Sonny?

Get a head of cauliflower and make it into florets, trimming
appropriately. (Or pick up a couple cups of florets from a salad bar.)
Dump them into a large quantity of boiling water for a minute; remove
with a strainer and plunge them into ice water for a couple minutes.
Drain well.

Bring maybe 1 cup cider vinegar and 1/2 cup water to a boil along with a
tablespoon of kosher salt and a tablespoon of sugar, a tsp of
peppercorns, and a half teaspoon of mustard seeds or dry mustard. If
you can get your hands on some fresh dill, stick a head, along with a
clove or two or peeled garlic, into a clean quart jar, pack the
cauliflower in it, put another head of dill on top, and pour the hot
brine over to cover. Cover it tightly and let it sit (after cooling) in
the fridge for a couple weeks before tasting. It might be something
you'd like with your sandwich. (Or it might not be; I made up the
ingredients on the fly.)

If you don't have fresh dill available, put a teaspoon of dill seeds
(not the green weed) into the mixture when you're heating it. The seeds
have more flavor, as I recall, than the dried greenery.

You don't have to process this. Store it in the fridge forever.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

On Wed, 11 Jun 2008 18:55:17 -0500, Lou Decruss >
wrote:

>On Wed, 11 Jun 2008 19:23:14 GMT, blake murphy
> wrote:
>>
>>o.k., i was thinking more of the large pieces of cauliflower, carrot
>>slices, etc. rather than the condiment.
>
>Yes. That's the spring mix that's known as giardiniera outside
>Chicago. I guess I was cornfuuzzed as to what you were looking for.
>
>>i've been looking for the
>>dilled cauliflower heads by mezzetta, which i used to see all the time
>>but seems to have disappeared in the stores i go to.
>
>Louise got a quart size jar of that from a dollar store for $1.09 a
>few months ago. It was pretty good even though it was probably from
>china. It's not something we normally get so I can't recommend any
>brands.
>
>>i have a jar of
>>their 'california hot mix,' but it's almost too hot for what i have in
>>mind, which is just a little something on the side for a sandwich or
>>the like.
>
>I've seen many recipes for giardiniera like what you're looking for.
>They looked pretty easy. This one looks pretty simple:
>
>http://tinyurl.com/4pkwr8
>
>Here's one more like what I like and you can control the heat. I'd
>use serranos though.
>
>http://allrecipes.com/Recipe/Hot-Ita...ra/Detail.aspx
>

thanks, lou. maybe i'll try something along those lines.

your pal,
blake

On Thu, 12 Jun 2008 08:48:55 -0500, Melba's Jammin'
> wrote:

>In article >,
> blake murphy > wrote:
>>
>> o.k., i was thinking more of the large pieces of cauliflower, carrot
>> slices, etc. rather than the condiment. i've been looking for the
>> dilled cauliflower heads by mezzetta, which i used to see all the time
>> but seems to have disappeared in the stores i go to. i have a jar of
>> their 'california hot mix,' but it's almost too hot for what i have in
>> mind, which is just a little something on the side for a sandwich or
>> the like.
>
>> your pal,
>> blake
>
>How willing are you to experiment, Sonny?
>
>Get a head of cauliflower and make it into florets, trimming
>appropriately. (Or pick up a couple cups of florets from a salad bar.)
>Dump them into a large quantity of boiling water for a minute; remove
>with a strainer and plunge them into ice water for a couple minutes.
>Drain well.
>

<snipped and saved>

this looks feasible for a non-canner like me. i was thinking of
getting some fresh dill for pickle brine and dilled vodka experiments.
in any case, i have dill seed and pickling spice (both from penzeys)
on hand. is there any reason briefly cooked frozen cauliflower could
not be used for this? (depending on the fresh at the grocer looks.)

your pal,
blake

In article >,
blake murphy > wrote:

> On Thu, 12 Jun 2008 08:48:55 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > blake murphy > wrote:
> >>
> >> o.k., i was thinking more of the large pieces of cauliflower, carrot
> >> slices, etc. rather than the condiment. i've been looking for the
> >> dilled cauliflower heads by mezzetta, which i used to see all the time
> >> but seems to have disappeared in the stores i go to. i have a jar of
> >> their 'california hot mix,' but it's almost too hot for what i have in
> >> mind, which is just a little something on the side for a sandwich or
> >> the like.
> >
> >> your pal,
> >> blake
> >
> >How willing are you to experiment, Sonny?
> >
> >Get a head of cauliflower and make it into florets, trimming
> >appropriately. (Or pick up a couple cups of florets from a salad bar.)
> >Dump them into a large quantity of boiling water for a minute; remove
> >with a strainer and plunge them into ice water for a couple minutes.
> >Drain well.
> >
>
> <snipped and saved>
>
> this looks feasible for a non-canner like me. i was thinking of
> getting some fresh dill for pickle brine and dilled vodka experiments.
> in any case, i have dill seed and pickling spice (both from penzeys)
> on hand. is there any reason briefly cooked frozen cauliflower could
> not be used for this? (depending on the fresh at the grocer looks.)
>
> your pal,
> blake

Give it a go. I'll venture that the frozen stuff has already been
blanched before freezing.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

On Thu, 12 Jun 2008 15:38:58 -0500, Melba's Jammin'
> wrote:

>In article >,
> blake murphy > wrote:
>
>> On Thu, 12 Jun 2008 08:48:55 -0500, Melba's Jammin'
>> > wrote:
>>
>> >In article >,
>> > blake murphy > wrote:
>> >>
>> >> o.k., i was thinking more of the large pieces of cauliflower, carrot
>> >> slices, etc. rather than the condiment. i've been looking for the
>> >> dilled cauliflower heads by mezzetta, which i used to see all the time
>> >> but seems to have disappeared in the stores i go to. i have a jar of
>> >> their 'california hot mix,' but it's almost too hot for what i have in
>> >> mind, which is just a little something on the side for a sandwich or
>> >> the like.
>> >
>> >> your pal,
>> >> blake
>> >
>> >How willing are you to experiment, Sonny?
>> >
>> >Get a head of cauliflower and make it into florets, trimming
>> >appropriately. (Or pick up a couple cups of florets from a salad bar.)
>> >Dump them into a large quantity of boiling water for a minute; remove
>> >with a strainer and plunge them into ice water for a couple minutes.
>> >Drain well.
>> >
>>
>> <snipped and saved>
>>
>> this looks feasible for a non-canner like me. i was thinking of
>> getting some fresh dill for pickle brine and dilled vodka experiments.
>> in any case, i have dill seed and pickling spice (both from penzeys)
>> on hand. is there any reason briefly cooked frozen cauliflower could
>> not be used for this? (depending on the fresh at the grocer looks.)
>>
>> your pal,
>> blake
>
>Give it a go. I'll venture that the frozen stuff has already been
>blanched before freezing.

i was at the store yesterday, and they had no frozen cauliflower,
except mixed with broccoli and with other vegetables. doesn't that
seem odd? (the fresh was three dollars a head.)

your pal,
blake

On Thu, 12 Jun 2008 10:33:20 -0700, Dan Abel > wrote:

>In article >,
> blake murphy > wrote:
>
>
>> o.k., i was thinking more of the large pieces of cauliflower, carrot
>> slices, etc. rather than the condiment. i've been looking for the
>> dilled cauliflower heads by mezzetta, which i used to see all the time
>> but seems to have disappeared in the stores i go to. i have a jar of
>> their 'california hot mix,' but it's almost too hot for what i have in
>> mind, which is just a little something on the side for a sandwich or
>> the like.
>
>Mezzetta:
>
>http://www.mezzetta.com/
>
>will send you whatever they sell, although I don't know what shipping
>would be from my coast to your coast.

yes, i've been to their site. i would like to avoid shipping if i
can.

i know the local giant used to carry it, and i'm keeping my out at
other stores.

your pal,
blake