On Apr 24, 5:34*pm, Dave Smith > wrote:
> Bobo Bonobo® wrote:
> >>> olives, either. *Sorry!
> >> I never pictured myself liking olives either. Then one day when I had
> >> the munchies I tried some. They were quite tasty. The bottled guys
> >> aren't all that great, but if you can get some from an olive bar you are
> >> in for a treat.
>
> > People who hate green olives hate them. *I find even their smell
> > repellent.
>
> I realize that there is something about olives that puts people off
> them, but when I eventually them I was surprised at how good they are.
> The bottled olives are not great. Olives from an olive bar are usualy
> pretty good.

Not olives, Dave, green olives, unripe olives.

--Bryan, who wishes he could buy a Climbing Panda
No, not this: http://www.northrup.org/photos/crap/Animals/nl-103.htm
This: http://photos.autoexpress.co.uk/imag...to_16562_7.jpg

Bobo Bonobo® wrote:

>> I realize that there is something about olives that puts people off
>> them, but when I eventually them I was surprised at how good they are.
>> The bottled olives are not great. Olives from an olive bar are usualy
>> pretty good.
>
> Not olives, Dave, green olives, unripe olives.

Yes. Green olives, as opposed to black (ripe) olives. They are
delicious. Just like black olives, they come in various varieties.

In article >,
Nathalie Chiva <Nathaliedotchivaatgmail.remove.com> wrote:

> On Fri, 24 Apr 2009 20:56:52 -0500, Omelet >
> wrote:
>
> >In article >,
> > "brooklyn1" > wrote:
> >> It's a good bet you don't own a bathroom scale... hehe
> >
> >Yes I do, and I've not eaten sandwiches for over a year.
> >
> >Just because I talk about something I like does not mean I'm doing it at
> >the moment... I'm currently down by #48 from where I started in June of
> >last year.
> >
> >I make a mean fat free ranch dressing for the record. :-)
>
> Recipe!
> :-)
>
> Nathalie in Switzerland

Oh it's very simple...

2 pints of fat free sour cream
1 packet of Hidden Valley Ranch powdered mix.

You can thin it with a bit of buttermilk if you want, but I personally
like it thick. :-)

It's gone over VERY well at many a potluck.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Nancy2 wrote:
> Below is my mom's recipe for home-made salad dressing - it's my
> favorite for potato salad, and I guess could be called home-made
> mayo. It's delicious, but definitely has its own taste:
>
> Salad Dressing
>
> 1/4 C. vinegar
> 3/4 C. water
> 1 tsp. butter
> 1 egg
> 1/4 C. sugar
> 1 T. cornstarch
> 1/4 tsp. dry mustard
> 1/8 tsp. salt
> Dash of pepper
>
> Mix together dry ingredients and add to beaten egg. Combine with
> vinegar, water, and butter which have been heated. Cook and stir
> until thick. Keep refrigerated.
>

Thanks Nancy, I saved the recipe.


Becca

maxine wrote:
> I feel your pain. I make mayo once a year, and get it right the first
> time about every other year. This year I used a recipe from the egg
> board that has you acidify and then pasturize the yolks. I thought I
> had gotten it too hot when the mixture started to thicken, but it came
> together on the first dribs of oil, and stayed that way til I had a
> lovely couple of cups of the yummy stuff.
>
> maxine in ri
>


Hope springs eternal, so I will try again some day. It takes me time to
get over it, though. lol


Becca

ChattyCathy wrote:
> Becca wrote:
>
>
>> Today, the family is meeting at Mom's house and we are having lunch.
>> She likes Forgotten Cookies, and it always leaves me with 2 egg yolks.
>> Once again, I tried to make mayo, this time using Alton Brown's
>> recipe,
>> and again it was a failure. This happens every 2-3 years, when I try
>> to make mayo, but it is always such a sad disappointment.
>>
>
> Disappointment, how? (If you don't mind me asking). Flavor, consistency,
> or what?


It never emulsified, so it has the consistency of oil. I used the stick
blender for the last 3 attempts, but before that I used a Cuisinart
blender, a Cuisinart food processor and I have a small Hamilton Beach
food processor that I tried once. I have watched video after video, and
it looks so easy. It just hasn't worked for me, but I will try again in
a year or so. I never give up. :-)


Becca

Omelet wrote:
> In article >,
> Becca > wrote:
>
>
>> Today, the family is meeting at Mom's house and we are having lunch.
>> She likes Forgotten Cookies, and it always leaves me with 2 egg yolks.
>> Once again, I tried to make mayo, this time using Alton Brown's recipe,
>> and again it was a failure. This happens every 2-3 years, when I try to
>> make mayo, but it is always such a sad disappointment.
>>
>>
>> Mayo, who needs it anyway! Next time I have a couple of egg yolks, I
>> will make sugar-free lemon curd. It always turns out well. :-)
>>
>>
>> Becca
>>
>
> What is your recipe for that please?
>

This is a microwave recipe, so it cooks fast.


Lemon Curd


2 egg yolks
2 tablespoon fresh lemon juice and some lemon zest
2-3 tablespoons Splenda equivalent (or 1/2 cup sugar)
2 ounces melted butter

Whisk the ingredients in a microwave safe bowl and nuke until thickened.
Will thicken more as it cools. Do not overcook


Becca

dsi1 wrote:
> Becca wrote:
>> Today, the family is meeting at Mom's house and we are having lunch.
>> She likes Forgotten Cookies, and it always leaves me with 2 egg
>> yolks. Once again, I tried to make mayo, this time using Alton
>> Brown's recipe, and again it was a failure. This happens every 2-3
>> years, when I try to make mayo, but it is always such a sad
>> disappointment.
>>
>> Mayo, who needs it anyway! Next time I have a couple of egg yolks,
>> I will make sugar-free lemon curd. It always turns out well. :-)
>>
>>
>> Becca
>
> I used to be able to make Mayo at will but have now lost the mojo to
> have the sauce thicken and have not been successful in the last 10
> years. Near as I can figure, a witch has put a hex on me. Perhaps a
> gypsy has given you the evil eye. No matter, my wife likes Best Foods
> better...


Since I do not like to waste anything, I will made salad dressing out of
my mayo failure. I added vinegar, some grated onion, a little more
lemon juice and mustard powder and some fresh herbs. Tastes pretty good.


Becca

Dimitri wrote:
>
> "Becca" > wrote in message
> ...
>> Today, the family is meeting at Mom's house and we are having lunch.
>> She likes Forgotten Cookies, and it always leaves me with 2 egg
>> yolks. Once again, I tried to make mayo, this time using Alton
>> Brown's recipe, and again it was a failure. This happens every 2-3
>> years, when I try to make mayo, but it is always such a sad
>> disappointment.
>>
>> Mayo, who needs it anyway! Next time I have a couple of egg yolks,
>> I will make sugar-free lemon curd. It always turns out well. :-)
>>
>>
>> Becca
>
> To make mayo fro 2 egg yolks you would need about 2 1/2 cups of oil
> any less and you will have a runny mess. In addition the yolks should
> be at room temperature.
>
> do you have a food processor?
>
> Do you want to learn?
>
> or are you throwing in the towel?
>
> Dimitri

Yes, I have a food processor, but I used the stick blender the last few
times I tried. Here is the recipe I used yesterday.

http://www.foodnetwork.com/recipes/a...ipe/index.html


Mayonnaise

Recipe courtesy Alton Brown


Ingredients

* 1 egg yolk*
* 1/2 teaspoon fine salt
* 1/2 teaspoon dry mustard
* 2 pinches sugar
* 2 teaspoons fresh squeezed lemon juice
* 1 tablespoon white wine vinegar
* 1 cup oil, safflower or corn


Directions

In a glass bowl, whisk together egg yolk and dry ingredients. Combine
lemon juice and vinegar in a separate bowl then thoroughly whisk half
into the yolk mixture. Start whisking briskly, then start adding the oil
a few drops at a time until the liquid seems to thicken and lighten a
bit, (which means you've got an emulsion on your hands). Once you reach
that point you can relax your arm a little (but just a little) and
increase the oil flow to a constant (albeit thin) stream. Once half of
the oil is in add the rest of the lemon juice mixture.

Continue whisking until all of the oil is incorporated. Leave at room
temperature for 1 to 2 hours then refrigerate for up to 1 week.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and
lightly-cooked eggs due to the slight risk of Salmonella or other
food-borne illness. To reduce this risk, we recommend you use only
fresh, properly-refrigerated, clean, grade A or AA eggs with intact
shells, and avoid contact between the yolks or whites and the shell.

cybercat wrote:
> "Becca" > wrote
>
>
>> Next time I have a couple of egg yolks, I will make sugar-free lemon curd.
>> It always turns out well. :-)
>>
>>
>
> I just ruined a batch of deviled eggs by using "light" mayonnaise, so I
> bought real maynnaise and will made another batch.
>
> I would like to have your recipe for sugar free lemon curd.

The recipe was just posted. Sorry about the deviled egg failure. :-(


Becca

On Fri, 24 Apr 2009 17:54:55 -0500, Janet Wilder wrote:

> Omelet wrote:
>> In article >,
>> Dave Smith > wrote:
>>
>>> > I'm pretty sure I will never like pimientos and green
>>>> olives, either. Sorry!
>>> I never pictured myself liking olives either. Then one day when I had
>>> the munchies I tried some. They were quite tasty. The bottled guys
>>> aren't all that great, but if you can get some from an olive bar you are
>>> in for a treat.
>>
>> Green olives are best in martinis.
>
> I put them in my margaritas. No salt on the rim, but olives in the glass.

i won't say it's the best part, but the salt on the rim makes the drink for
me. but i usually specify rail tequila so i'm not surprised by a
ten-dollar drink.

your pal,
blake

On Sat, 25 Apr 2009 00:09:03 GMT, brooklyn1 wrote:

> "Omelet" wrote >>
>>
>> I love a THICK application of mayo when I eat it on bread. ;-d
>> I've even used it for hot dogs. My fave' tho' is adding lots and lots
>> of it to ham sandwiches, and cut the ham at around 1/2" thick. Serve
>> with slices of tomato.
>>
>> Tomato sandwiches also require a thick layer of mayo!
>>
>> My favorite salad dressing is just plain mayo, followed closely by
>> Ranch, preferably my own home made Ranch.
>>
>>
> It's a good bet you don't own a bathroom scale... hehe

do you own a mirror?

blake

On Sat, 25 Apr 2009 00:04:01 GMT, brooklyn1 wrote:

> Becca wrote:
>>
>> Today, the family is meeting at Mom's house and we are having lunch. She
>> likes Forgotten Cookies, and it always leaves me with 2 egg yolks. Once
>> again, I tried to make mayo, this time using Alton Brown's recipe, and
>> again it was a failure. This happens every 2-3 years, when I try to make
>> mayo, but it is always such a sad disappointment.
>>
>> Mayo, who needs it anyway! Next time I have a couple of egg yolks, I
>> will make sugar-free lemon curd. It always turns out well. :-)
>
> Next time save the yolks for a bowl of tomato egg drop soup... a can of
> tomato sauce with three cans of water, s n' p and slightly thicken with a
> bit of corn starch slurry and twirl in the beaten egg... goes great with a
> BLT w/Hellman's.
>
> I don't believe any of these people make their own mayo, not a one... who's
> going to believe that these TIAD folks who relish canned cream of 'shroom
> with tuna and store brand yellow singles know one mayo from another... I'm
> positive that the best mayo they know is in those little packets they lift
> from the fast food joints, at least it's Hellman's, at home they use the
> cheapest generic they can find... home made mayo their lying ass. They no
> more make mayo than then they make ketchup. The finast 5 Star eaterys on
> the planet buy their mayo in 5 gallon contractor's pails and it doesn't even
> have a brand name, totally generic.

you're a ****ing head case.

blake

On Sat, 25 Apr 2009 16:06:42 GMT, blake murphy
> wrote:
>
>* I've found that the biggest reason for failure is putting in too much
>acid (lemon juice/vinegar).
>The result is something akin to soup.
>Nothing will correct this failure.
>
><http://www.yumyum.com/recipe.htm?ID=11362>
>
>the other that i heard (but didn't quickly find find a cite for) is that
>all the utensils must be scrupulously clean, which might be a bigger
>problem in a regular blender than with the wand blender and jar.
>
>your pal,
>blake


The lemon juice should be added at the very end. I make mayo by hand,
it takes me 5 minutes tops. I start with egg yolk, salt, pepper,
mustard, whisk them together well, then add a few drops of olive oil
(I may be exaggerating, but really, oil should be added very sparingly
at the beginning), whisk well till incorporated, oil, whisk well - at
some point you can see the mayo taking that emulsified texture, then
you can start adding the oil more liberally. I switch oil after a
while, I find that it becomes a bit bitter with only olive oil, so I
switch to a neutral vegetable oil. When I get the amount of mayo I
want, I incorporate the lemon juice. Really, it took me longer to
write this than it usually takes me to make it.

Nathalie in Switzerland

On Sat, 25 Apr 2009 10:47:37 -0500, Becca > wrote:
>Yes, I have a food processor, but I used the stick blender the last few
>times I tried. Here is the recipe I used yesterday.
>
>http://www.foodnetwork.com/recipes/a...ipe/index.html
>
>
> Mayonnaise
>
>Recipe courtesy Alton Brown
>
>
> Ingredients
>
> * 1 egg yolk*
> * 1/2 teaspoon fine salt
> * 1/2 teaspoon dry mustard
> * 2 pinches sugar
> * 2 teaspoons fresh squeezed lemon juice
> * 1 tablespoon white wine vinegar
> * 1 cup oil, safflower or corn
>
>
> Directions
>
>In a glass bowl, whisk together egg yolk and dry ingredients. Combine
>lemon juice and vinegar in a separate bowl then thoroughly whisk half
>into the yolk mixture. Start whisking briskly, then start adding the oil
>a few drops at a time until the liquid seems to thicken and lighten a
>bit, (which means you've got an emulsion on your hands). Once you reach
>that point you can relax your arm a little (but just a little) and
>increase the oil flow to a constant (albeit thin) stream. Once half of
>the oil is in add the rest of the lemon juice mixture.
>
>Continue whisking until all of the oil is incorporated. Leave at room
>temperature for 1 to 2 hours then refrigerate for up to 1 week.

One reason for failure I see here is adding part of the lemon juice at
the beginning. It should all be added at the end.

Nathalie in Switzerland

On Sat, 25 Apr 2009 10:20:12 -0500, Omelet >
wrote:

>In article >,
> Nathalie Chiva <Nathaliedotchivaatgmail.remove.com> wrote:
>
>> On Fri, 24 Apr 2009 20:56:52 -0500, Omelet >
>> wrote:
>> >I make a mean fat free ranch dressing for the record. :-)
>>
>> Recipe!
>> :-)
>>
>> Nathalie in Switzerland
>
>Oh it's very simple...
>
>2 pints of fat free sour cream
>1 packet of Hidden Valley Ranch powdered mix.
>
>You can thin it with a bit of buttermilk if you want, but I personally
>like it thick. :-)
>
>It's gone over VERY well at many a potluck.


Thanks. I'll google ranch powdered mix, we don't have that here and I
have no idea what mignt be in it. And I'll use 12% fat sour cream, I
like it better :-)

Nathalie in Switzerland

"Becca" > wrote
> The recipe was just posted.

Found and saved, thank you!

Sorry about the deviled egg failure. :-(
>
>

That's okay. I got a big jar of REAL mayonnaise yesterday and two dozen
eggs! This time they will be good. The filling was WATERY the next day.
Eckkk.

"Becca" > wrote in message
...
> Dimitri wrote:


If you want to try again it will cost 1 egg and about 1 1/2 cups of oil.

Here are the basic problems with making mayo;

1. The ratio of 1 egg or egg yolk to 1 cup of oil is approximate. The
amount of oil an egg yolk will absorb (emulsify) determined the thickness of
the final product. And that depends on how much yolk is in your egg or the
egg you're using.

2. The beginning of the emulsification of absolutely critical. If you
overload the yolk with oil in the beginning the process will not work. This
is the reason ALL recipes caution to add a very small amount in the
beginning.

"then start adding the oil a few drops at a time until the liquid seems to
thicken and lighten a
bit, (which means you've got an emulsion on your hands)."

This is where most of the errors happen.

Its also why I use a food processor and the White tube with the hole in it
when adding oil.

When starting the process use a food processor and with the processor
running and mixing the yolk add a tablespoon at a time through the drizzle
tube. Once you've added about 6 tablespoons you can fill the drizzle tube
and let the oil run into the mixture - you'll have to fill the tube a few
times - DON"T stop just because you've used a cup of oil - stop when the
mayo is thick enough for your taste.

Dimitri

On Sat, 25 Apr 2009 16:19:05 GMT, blake murphy
> wrote:

>On Sat, 25 Apr 2009 00:04:01 GMT, brooklyn1 wrote:

>
>you're a ****ing head case.

But he is consistent.

Lou

"Nathalie Chiva" <Nathaliedotchivaatgmail.remove.com> wrote in message
...
> On Sat, 25 Apr 2009 10:20:12 -0500, Omelet >
> wrote:
>
>>In article >,
>> Nathalie Chiva <Nathaliedotchivaatgmail.remove.com> wrote:
>>
>>> On Fri, 24 Apr 2009 20:56:52 -0500, Omelet >
>>> wrote:
>>> >I make a mean fat free ranch dressing for the record. :-)
>>>
>>> Recipe!
>>> :-)
>>>
>>> Nathalie in Switzerland
>>
>>Oh it's very simple...
>>
>>2 pints of fat free sour cream
>>1 packet of Hidden Valley Ranch powdered mix.
>>
>>You can thin it with a bit of buttermilk if you want, but I personally
>>like it thick. :-)
>>
>>It's gone over VERY well at many a potluck.
>
>
> Thanks. I'll google ranch powdered mix, we don't have that here and I
> have no idea what mignt be in it. And I'll use 12% fat sour cream, I
> like it better :-)
>
> Nathalie in Switzerland


Here is the "clone" copy cat recipe for hidden valley ranch dressing powder:

Note this can be scaled down if need be.

Dimitri

Hidden Valley Ranch Dressing Mix

15 saltines
2 cups dry parsley flakes, minced
1/2 cup instant minced onion
2 tablespoons dry dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder


Dump all ingredients into a blender or food processor and blend until
completely powdered.


To Use: combine 1 Tbsp. dry mix, 1 cup of mayo & 1 cup of buttermilk.

On Sat, 25 Apr 2009 16:06:42 GMT, blake murphy
> wrote:

>
>- First tip: season with the salt at the beginning of the recipe by
>dissolving it into the vinegar. By doing that the chloride ions, contained
>in the salt, will help stabilizing the emulsion.

Hmm... that may be correct but it's not what we learned (and what I've
taught) in organic lab.

Ions are added to an emulsion to *break* the emulsion. My prof
called it the salting-out effect. Emulsions are less stable in ion
solutions than in pure water.

OTOH there may be something else there that's happening that I don't
know about.

Best -- Terry

Nathalie Chiva <Nathaliedotchivaatgmail.remove.com> wrote in
:

> On Sat, 25 Apr 2009 10:20:12 -0500, Omelet >
> wrote:
>
>>In article >,
>> Nathalie Chiva <Nathaliedotchivaatgmail.remove.com> wrote:
>>
>>> On Fri, 24 Apr 2009 20:56:52 -0500, Omelet >
>>> wrote:
>>> >I make a mean fat free ranch dressing for the record. :-)
>>>
>>> Recipe!
>>> :-)
>>>
>>> Nathalie in Switzerland
>>
>>Oh it's very simple...
>>
>>2 pints of fat free sour cream
>>1 packet of Hidden Valley Ranch powdered mix.
>>
>>You can thin it with a bit of buttermilk if you want, but I personally
>>like it thick. :-)
>>
>>It's gone over VERY well at many a potluck.
>
>
> Thanks. I'll google ranch powdered mix, we don't have that here and I
> have no idea what mignt be in it. And I'll use 12% fat sour cream, I
> like it better :-)
>
> Nathalie in Switzerland
>

3 recipes

This one is pretty good

@@@@@ Now You're Cooking! Export Format

Low-Fat Ranch Dressing (Joan Lunden)


3/4 cup buttermilk
1/4 cup low-fat mayonnaise
2 tablespoons white wine vinegar
1 tablespoon freshly minced parsley
1 tablespoon minced fresh chives; or scallion greens
..5 to 1 clove garlic minced; I use 2
..5 to 1 tsp onion powder
salt and pepper to taste

In a bowl, whisk all ingredients together


** Exported from Now You're Cooking! v5.84 **

Sometimes I add lime zest, celery leaves, basil, chevril, parsely or
terragon... one or more as the urge strikes. (Of course these are all
chopped up fine). Maybe 1/2 tsp of each...just a tad more than for
colour.

~~~~~~~~~~~~~~~~~~~~

Wayne posted this a while ago and it is very similar (kinda). This is
also pretty good.

@@@@@ Now You're Cooking! Export Format

Waynes's Buttermilk Ranch Dressing

dressings/vinegrettes

3/4 cup mayonnaise
1/2 cup buttermilk
1 small clove garlic; minced
1/2 tsp minced dried onion
1/4 tsp salt
2 tbsps dried parsley
1/4 tsp freshly ground pepper
2 tbsps parmesan cheese (optional)

Mix all ingredients except buttermilk in a small bowl. Slowly blend in
buttermik. Chill at least 2 hours.

NOTES : Use only real mayonnaise - Miracle Whip is not a good choice for
this dressing.


** Exported from Now You're Cooking! v5.84 **

This one has more fat but is good too.

@@@@@ Now You're Cooking! Export Format

Garlic Ranch Dressing

none

3/4 cup mayonnaise
1/2 cup buttermilk
2 tablespoons chopped parsley
3/4 teaspoon onion powder
1 garlic clove; chopped
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Salt; to taste
Freshly-ground black pepper; to taste

Combine all ingredients in a blender; puree until smooth. Season to
taste
with salt and pepper.

This recipe yields 16 servings.

Carbohydrates: 0.7 grams
Net Carbs: 0.7 grams
Protein: 0.3 grams
Fat: 6.7 grams
Calories: 62

Comments: To turn this into classic Ranch dressing, leave out the garlic
clove.

Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-19-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 78 Calories; 9g Fat (95.2%
calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 71mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Notes: n/a

Yield: 16 servings

Preparation Time: 0:00



** Exported from Now You're Cooking! v5.84 **





--

The beet goes on -Alan

Dimitri wrote:
> "Becca" > wrote in message
> ...
>> Dimitri wrote:
>
>
> If you want to try again it will cost 1 egg and about 1 1/2 cups of oil.
>
> Here are the basic problems with making mayo;
>
> 1. The ratio of 1 egg or egg yolk to 1 cup of oil is approximate.
> The amount of oil an egg yolk will absorb (emulsify) determined the
> thickness of the final product. And that depends on how much yolk is
> in your egg or the egg you're using.
>
> 2. The beginning of the emulsification of absolutely critical. If
> you overload the yolk with oil in the beginning the process will not
> work. This is the reason ALL recipes caution to add a very small
> amount in the beginning.
>
> "then start adding the oil a few drops at a time until the liquid
> seems to thicken and lighten a
> bit, (which means you've got an emulsion on your hands)."
>
> This is where most of the errors happen.
>
> Its also why I use a food processor and the White tube with the hole
> in it when adding oil.
>
> When starting the process use a food processor and with the processor
> running and mixing the yolk add a tablespoon at a time through the
> drizzle tube. Once you've added about 6 tablespoons you can fill the
> drizzle tube and let the oil run into the mixture - you'll have to
> fill the tube a few times - DON"T stop just because you've used a cup
> of oil - stop when the mayo is thick enough for your taste.
>
> Dimitri


Thanks, I appreciate your advice.


Becca

On Fri, 24 Apr 2009 17:02:32 -0400, Dave Smith
> wrote:

>jmcquown wrote:
>
<snip>
>
>
> > I'm pretty sure I will never like pimientos and green
>> olives, either. Sorry!
>
>I never pictured myself liking olives either. Then one day when I had
>the munchies I tried some. They were quite tasty. The bottled guys
>aren't all that great, but if you can get some from an olive bar you are
>in for a treat.

The best green olives are those khaki colored ones with flecks of
brown on them. Yum.

My martini requires the green ones that are stuffed with pimento.

--
I love cooking with wine.
Sometimes I even put it in the food.

jmcquown wrote:
> "Dave Smith" > wrote in message
> ...
>> jmcquown wrote:
>>
>>> I've never been a fan of mayonnaise. I grew up with my mother buying
>>> Miracle Whip/"salad dressing". I use prepared mayonnaise and
>>> prepared mustard (Dijon) in some cooking applications. But to eat it
>>> merely slathered on slices of bread or on a sandwich bun for a burger
>>> or a chicken sandwich, etc. um, no thank you
>>
>> I was raised with Miracle Whip too, but I switched to mayonnaise. Even
>> better than commercial mayo is home made.
>>
>>> I have never tasted or made homemade mayonnaise. People keep telling
>>> me I'll really love it... but I really don't think I will. So I
>>> don't plan to make it.
>>
>> What have you got to lose by trying it....
>
> Nothing to lose except my lunch! I've never liked condiments such as
> mayonnaise. The smell makes me gag. Same thing with mustard. I don't
> like ketchup, either. (Sorry Stan!). No pickle relish, no tartar
> sauce. None of that stuff. I simply don't like condiments. I will
> cook with some of them, but only if they are combined with other
> ingredients. As I said before, slathered on bread... ugh.
>
> Jill

Suck to be you...again.

-dk

In article >,
Becca > wrote:

> Omelet wrote:
> > In article >,
> > Becca > wrote:
> >
> >
> >> Today, the family is meeting at Mom's house and we are having lunch.
> >> She likes Forgotten Cookies, and it always leaves me with 2 egg yolks.
> >> Once again, I tried to make mayo, this time using Alton Brown's recipe,
> >> and again it was a failure. This happens every 2-3 years, when I try to
> >> make mayo, but it is always such a sad disappointment.
> >>
> >>
> >> Mayo, who needs it anyway! Next time I have a couple of egg yolks, I
> >> will make sugar-free lemon curd. It always turns out well. :-)
> >>
> >>
> >> Becca
> >>
> >
> > What is your recipe for that please?
> >
>
> This is a microwave recipe, so it cooks fast.
>
>
> Lemon Curd
>
>
> 2 egg yolks
> 2 tablespoon fresh lemon juice and some lemon zest
> 2-3 tablespoons Splenda equivalent (or 1/2 cup sugar)
> 2 ounces melted butter
>
> Whisk the ingredients in a microwave safe bowl and nuke until thickened.
> Will thicken more as it cools. Do not overcook
>
>
> Becca

Thanks!!! :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
blake murphy > wrote:

> On Sat, 25 Apr 2009 00:09:03 GMT, brooklyn1 wrote:
>
> > "Omelet" wrote >>
> >>
> >> I love a THICK application of mayo when I eat it on bread. ;-d
> >> I've even used it for hot dogs. My fave' tho' is adding lots and lots
> >> of it to ham sandwiches, and cut the ham at around 1/2" thick. Serve
> >> with slices of tomato.
> >>
> >> Tomato sandwiches also require a thick layer of mayo!
> >>
> >> My favorite salad dressing is just plain mayo, followed closely by
> >> Ranch, preferably my own home made Ranch.
> >>
> >>
> > It's a good bet you don't own a bathroom scale... hehe
>
> do you own a mirror?
>
> blake

<snicker>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
blake murphy > wrote:

> On Sat, 25 Apr 2009 00:04:01 GMT, brooklyn1 wrote:
>
> > Becca wrote:
> >>
> >> Today, the family is meeting at Mom's house and we are having lunch. She
> >> likes Forgotten Cookies, and it always leaves me with 2 egg yolks. Once
> >> again, I tried to make mayo, this time using Alton Brown's recipe, and
> >> again it was a failure. This happens every 2-3 years, when I try to make
> >> mayo, but it is always such a sad disappointment.
> >>
> >> Mayo, who needs it anyway! Next time I have a couple of egg yolks, I
> >> will make sugar-free lemon curd. It always turns out well. :-)
> >
> > Next time save the yolks for a bowl of tomato egg drop soup... a can of
> > tomato sauce with three cans of water, s n' p and slightly thicken with a
> > bit of corn starch slurry and twirl in the beaten egg... goes great with a
> > BLT w/Hellman's.
> >
> > I don't believe any of these people make their own mayo, not a one... who's
> > going to believe that these TIAD folks who relish canned cream of 'shroom
> > with tuna and store brand yellow singles know one mayo from another... I'm
> > positive that the best mayo they know is in those little packets they lift
> > from the fast food joints, at least it's Hellman's, at home they use the
> > cheapest generic they can find... home made mayo their lying ass. They no
> > more make mayo than then they make ketchup. The finast 5 Star eaterys on
> > the planet buy their mayo in 5 gallon contractor's pails and it doesn't
> > even
> > have a brand name, totally generic.
>
> you're a ****ing head case.
>
> blake

Since when is that news?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Nathalie Chiva <Nathaliedotchivaatgmail.remove.com> wrote:

> On Sat, 25 Apr 2009 10:20:12 -0500, Omelet >
> wrote:
>
> >In article >,
> > Nathalie Chiva <Nathaliedotchivaatgmail.remove.com> wrote:
> >
> >> On Fri, 24 Apr 2009 20:56:52 -0500, Omelet >
> >> wrote:
> >> >I make a mean fat free ranch dressing for the record. :-)
> >>
> >> Recipe!
> >> :-)
> >>
> >> Nathalie in Switzerland
> >
> >Oh it's very simple...
> >
> >2 pints of fat free sour cream
> >1 packet of Hidden Valley Ranch powdered mix.
> >
> >You can thin it with a bit of buttermilk if you want, but I personally
> >like it thick. :-)
> >
> >It's gone over VERY well at many a potluck.
>
>
> Thanks. I'll google ranch powdered mix, we don't have that here and I
> have no idea what mignt be in it. And I'll use 12% fat sour cream, I
> like it better :-)
>
> Nathalie in Switzerland

Good hunting. :-)

I've googled for Ranch recipes from scratch and they vary a little, but
not much. I've just never tried making one that way but I'm sure it'd
work. IMHO two of the main flavors are salt and garlic.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"Dimitri" > wrote:

>
> Here is the "clone" copy cat recipe for hidden valley ranch dressing powder:
>
> Note this can be scaled down if need be.
>
> Dimitri
>
> Hidden Valley Ranch Dressing Mix
>
> 15 saltines
> 2 cups dry parsley flakes, minced
> 1/2 cup instant minced onion
> 2 tablespoons dry dill weed
> 1/4 cup onion salt
> 1/4 cup garlic salt
> 1/4 cup onion powder
> 1/4 cup garlic powder
>
>
> Dump all ingredients into a blender or food processor and blend until
> completely powdered.
>
>
> To Use: combine 1 Tbsp. dry mix, 1 cup of mayo & 1 cup of buttermilk.

Hey thanks for that Dimitri!

I prefer using sour cream tho' in place of the mayo and most of the
buttermilk. It ends up much richer and fat free sour cream really works.

IMHO most fat free salad dressings off the shelf suck. Most are too
sweet as they add HFCS and/or sugar.

What is the purpose of the saltines?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
hahabogus > wrote:

> >>> >I make a mean fat free ranch dressing for the record. :-)
> >>>
> >>> Recipe!
> >>> :-)
> >>>
> >>> Nathalie in Switzerland
> >>
> >>Oh it's very simple...
> >>
> >>2 pints of fat free sour cream
> >>1 packet of Hidden Valley Ranch powdered mix.
> >>
> >>You can thin it with a bit of buttermilk if you want, but I personally
> >>like it thick. :-)
> >>
> >>It's gone over VERY well at many a potluck.
> >
> >
> > Thanks. I'll google ranch powdered mix, we don't have that here and I
> > have no idea what mignt be in it. And I'll use 12% fat sour cream, I
> > like it better :-)
> >
> > Nathalie in Switzerland
> >
>
> 3 recipes
>
> This one is pretty good
>
> @@@@@ Now You're Cooking! Export Format
>
> Low-Fat Ranch Dressing (Joan Lunden)
>
>
> 3/4 cup buttermilk
> 1/4 cup low-fat mayonnaise
> 2 tablespoons white wine vinegar
> 1 tablespoon freshly minced parsley
> 1 tablespoon minced fresh chives; or scallion greens
> .5 to 1 clove garlic minced; I use 2
> .5 to 1 tsp onion powder
> salt and pepper to taste
>
> In a bowl, whisk all ingredients together
>
>
> ** Exported from Now You're Cooking! v5.84 **
>
> Sometimes I add lime zest, celery leaves, basil, chevril, parsely or
> terragon... one or more as the urge strikes. (Of course these are all
> chopped up fine). Maybe 1/2 tsp of each...just a tad more than for
> colour.
>
> ~~~~~~~~~~~~~~~~~~~~
>
> Wayne posted this a while ago and it is very similar (kinda). This is
> also pretty good.
>
> @@@@@ Now You're Cooking! Export Format
>
> Waynes's Buttermilk Ranch Dressing
>
> dressings/vinegrettes
>
> 3/4 cup mayonnaise
> 1/2 cup buttermilk
> 1 small clove garlic; minced
> 1/2 tsp minced dried onion
> 1/4 tsp salt
> 2 tbsps dried parsley
> 1/4 tsp freshly ground pepper
> 2 tbsps parmesan cheese (optional)
>
> Mix all ingredients except buttermilk in a small bowl. Slowly blend in
> buttermik. Chill at least 2 hours.
>
> NOTES : Use only real mayonnaise - Miracle Whip is not a good choice for
> this dressing.
>
>
> ** Exported from Now You're Cooking! v5.84 **
>
> This one has more fat but is good too.
>
> @@@@@ Now You're Cooking! Export Format
>
> Garlic Ranch Dressing
>
> none
>
> 3/4 cup mayonnaise
> 1/2 cup buttermilk
> 2 tablespoons chopped parsley
> 3/4 teaspoon onion powder
> 1 garlic clove; chopped
> 1 teaspoon Dijon mustard
> 1 teaspoon lemon juice
> Salt; to taste
> Freshly-ground black pepper; to taste
>
> Combine all ingredients in a blender; puree until smooth. Season to
> taste
> with salt and pepper.
>
> This recipe yields 16 servings.
>
> Carbohydrates: 0.7 grams
> Net Carbs: 0.7 grams
> Protein: 0.3 grams
> Fat: 6.7 grams
> Calories: 62
>
> Comments: To turn this into classic Ranch dressing, leave out the garlic
> clove.
>
> Source:
> "Atkins Cookbook at http://atkinscenter.com"
> S(Formatted for MC6):
> "06-19-2003 by Joe Comiskey - Mad's Recipe Emporium"
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 78 Calories; 9g Fat (95.2%
> calories
> from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg
> Cholesterol; 71mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
> Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
>
>

Thanks!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sat, 25 Apr 2009 11:18:12 -0700, "Dimitri" >
wrote:

>Here is the "clone" copy cat recipe for hidden valley ranch dressing powder:
>
>Note this can be scaled down if need be.
>
>Dimitri
>
> Hidden Valley Ranch Dressing Mix
>
>15 saltines
>2 cups dry parsley flakes, minced
>1/2 cup instant minced onion
>2 tablespoons dry dill weed
>1/4 cup onion salt
>1/4 cup garlic salt
>1/4 cup onion powder
>1/4 cup garlic powder
>
>
>Dump all ingredients into a blender or food processor and blend until
>completely powdered.

Thanks!

Nathalie in Switzerland

On Sat, 25 Apr 2009 21:27:34 GMT, hahabogus >
wrote:


>3 recipes
<snip>

Thanks a lot!

Nathalie in Switzerland

Omelet wrote:

> In article >,
> "Dimitri" > wrote:
>
>>
>> Here is the "clone" copy cat recipe for hidden valley ranch dressing
>> powder:
>>
>> Note this can be scaled down if need be.
>>
>> Dimitri
>>
>> Hidden Valley Ranch Dressing Mix
>>
>> 15 saltines

<snip>
>>
>>
>> To Use: combine 1 Tbsp. dry mix, 1 cup of mayo & 1 cup of buttermilk.
>
> Hey thanks for that Dimitri!
<snip>
>
> What is the purpose of the saltines?

I wondered about that too. Maybe it's just there as edible 'filler'?
i.e. maybe once mixed with the mayo etc. it gives the final mixture a
bit more 'body'?
--
Cheers
Chatty Cathy

Becca wrote:

> ChattyCathy wrote:
>> Becca wrote:
>>
>> Disappointment, how? (If you don't mind me asking). Flavor,
>> consistency, or what?
>
>
> It never emulsified, so it has the consistency of oil. I used the
> stick blender for the last 3 attempts, but before that I used a
> Cuisinart blender, a Cuisinart food processor and I have a small
> Hamilton Beach food processor that I tried once. I have watched video
> after video, and
> it looks so easy. It just hasn't worked for me, but I will try again
> in
> a year or so. I never give up. :-)

How odd. It should work. Oh well, better luck next time <g>

--
Cheers
Chatty Cathy

In article >,
ChattyCathy > wrote:

> Omelet wrote:
>
> > In article >,
> > "Dimitri" > wrote:
> >
> >>
> >> Here is the "clone" copy cat recipe for hidden valley ranch dressing
> >> powder:
> >>
> >> Note this can be scaled down if need be.
> >>
> >> Dimitri
> >>
> >> Hidden Valley Ranch Dressing Mix
> >>
> >> 15 saltines
>
> <snip>
> >>
> >>
> >> To Use: combine 1 Tbsp. dry mix, 1 cup of mayo & 1 cup of buttermilk.
> >
> > Hey thanks for that Dimitri!
> <snip>
> >
> > What is the purpose of the saltines?
>
> I wondered about that too. Maybe it's just there as edible 'filler'?
> i.e. maybe once mixed with the mayo etc. it gives the final mixture a
> bit more 'body'?

Could be, but I'd most likely exclude them.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

ChattyCathy > wrote in news:EmWIl.74991$LA7.3181
@newsfe20.iad:


>>
>> What is the purpose of the saltines?
>
> I wondered about that too. Maybe it's just there as edible 'filler'?
> i.e. maybe once mixed with the mayo etc. it gives the final mixture a
> bit more 'body'?



'Body'?? Apart from the 20kg bag load of onions, garlic, and salt??



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

On Sat, 25 Apr 2009 12:32:12 -0600, Christine Dabney wrote:

> On Sat, 25 Apr 2009 16:15:41 GMT, blake murphy
> > wrote:
>
>>i won't say it's the best part, but the salt on the rim makes the drink for
>>me. but i usually specify rail tequila so i'm not surprised by a
>>ten-dollar drink.
>>
>>your pal,
>>blake
>
> You and me both, Blake!! I LOVE the salt on the rim..and I am usually
> the only person wanting salt on the rim these days.
>
> And mine has to be on the rocks..
>
> Christine

yep, rocks. no tequila slushy for me.

your pal,
blake

On Sat, 25 Apr 2009 21:01:09 -0500, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>> On Sat, 25 Apr 2009 00:04:01 GMT, brooklyn1 wrote:
>>
>>> Becca wrote:
>>>>
>>>> Today, the family is meeting at Mom's house and we are having lunch. She
>>>> likes Forgotten Cookies, and it always leaves me with 2 egg yolks. Once
>>>> again, I tried to make mayo, this time using Alton Brown's recipe, and
>>>> again it was a failure. This happens every 2-3 years, when I try to make
>>>> mayo, but it is always such a sad disappointment.
>>>>
>>>> Mayo, who needs it anyway! Next time I have a couple of egg yolks, I
>>>> will make sugar-free lemon curd. It always turns out well. :-)
>>>
>>> Next time save the yolks for a bowl of tomato egg drop soup... a can of
>>> tomato sauce with three cans of water, s n' p and slightly thicken with a
>>> bit of corn starch slurry and twirl in the beaten egg... goes great with a
>>> BLT w/Hellman's.
>>>
>>> I don't believe any of these people make their own mayo, not a one... who's
>>> going to believe that these TIAD folks who relish canned cream of 'shroom
>>> with tuna and store brand yellow singles know one mayo from another... I'm
>>> positive that the best mayo they know is in those little packets they lift
>>> from the fast food joints, at least it's Hellman's, at home they use the
>>> cheapest generic they can find... home made mayo their lying ass. They no
>>> more make mayo than then they make ketchup. The finast 5 Star eaterys on
>>> the planet buy their mayo in 5 gallon contractor's pails and it doesn't
>>> even
>>> have a brand name, totally generic.
>>
>> you're a ****ing head case.
>>
>> blake
>
> Since when is that news?

since never, really. but it's like the weather report - there's a new one
every day.

your pal,
blake

On Sat, 25 Apr 2009 13:17:43 -0500, Lou Decruss wrote:

> On Sat, 25 Apr 2009 16:19:05 GMT, blake murphy
> > wrote:
>
>>On Sat, 25 Apr 2009 00:04:01 GMT, brooklyn1 wrote:
>
>>
>>you're a ****ing head case.
>
> But he is consistent.
>
> Lou

in his case, it's the hobgoblin of a diseased mind.

your pal,
blake