PeterL wrote:

> 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??

20kgs? The ingredients listed we

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

Time you got new glasses, maybe?

--
Cheers
Chatty Cathy

ChattyCathy > wrote in news:Ec1Jl.56317$g%5.53747
@newsfe23.iad:

> PeterL wrote:
>
>> 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??
>
> 20kgs? The ingredients listed we
>
> 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
>
> Time you got new glasses, maybe?
>


[Sigh!!!!!]

It was an 'off the shoulder comment'...... mild sarcasm.... at the amount
of garlic, onions, and salt garlic and onions that were in there.


Never mind.

--
Peter Lucas
Brisbane
Australia

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

http://improve-usenet.org/

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

"Omelet" > wrote in message
news
> 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

Thickener - body .

Dimitri

PeterL wrote:
>
> [Sigh!!!!!]
>
> It was an 'off the shoulder comment'...... mild sarcasm.... at the
> amount of garlic, onions, and salt garlic and onions that were in
> there.
>
> Never mind.
>
Times like this I can understand why....

Never mind.
--
Cheers
Chatty Cathy

"Nathalie Chiva" <Nathaliedotchivaatgmail.remove.com> wrote in message
...
> 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

Pleasure - the problem with Ranch Dressing is the original was/is Hidden
Valley it became an overnight sensation. Then all the imitators came on the
scene and started producing white crap.

The original uses the dry mix, mayo and buttermilk - that's it. The
buttermilk gives the dressing a fresh tang.

Dimitri

"blake murphy" > wrote in message
...
> 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
>>
Hehe, from a vulva faced gimp... your ****ing head, my case... now roll
yerself over here! LOL

In article >,
"Dimitri" > wrote:

> "Nathalie Chiva" <Nathaliedotchivaatgmail.remove.com> wrote in message
> ...
> > 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
>
> Pleasure - the problem with Ranch Dressing is the original was/is Hidden
> Valley it became an overnight sensation. Then all the imitators came on the
> scene and started producing white crap.
>
> The original uses the dry mix, mayo and buttermilk - that's it. The
> buttermilk gives the dressing a fresh tang.
>
> Dimitri

Honestly Dimitri, try Sour Cream in place of mayo.
IMHO Mayo makes it "greasy".
--
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:

> >
> > What is the purpose of the saltines?
> > --
> > Peace! Om
>
> Thickener - body .
>
> Dimitri

Since I use Sour cream in place of mayo, it has plenty of body. :-)
And it makes it creamier.
--
Peace! Om

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

"Omelet" > wrote in message
news
> In article >,
> "Dimitri" > wrote:
>
>> "Nathalie Chiva" <Nathaliedotchivaatgmail.remove.com> wrote in message
>> ...
>> > 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
>>
>> Pleasure - the problem with Ranch Dressing is the original was/is Hidden
>> Valley it became an overnight sensation. Then all the imitators came on
>> the
>> scene and started producing white crap.
>>
>> The original uses the dry mix, mayo and buttermilk - that's it. The
>> buttermilk gives the dressing a fresh tang.
>>
>> Dimitri
>
> Honestly Dimitri, try Sour Cream in place of mayo.
> IMHO Mayo makes it "greasy".
> --
> Peace! Om


I'll try it but IMHO the acid in the buttermilk off sets oil in the mayo.

Dimitri

On Sat, 25 Apr 2009 20:20:47 -0400, D K >
wrote:

>jmcquown wrote:

>> 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.

And why does it post to or even read a thread about something that
makes it gag. What a goof.

Lou

On Sat, 25 Apr 2009 11:13:35 -0700, "Dimitri" >
wrote:


>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 for taking the time to post these tips Dimitri.

Lou

"Dimitri" > wrote
> I'll try it but IMHO the acid in the buttermilk off sets oil in the mayo.
>
I buy Hidden Valley mix and use only sour cream.

ChattyCathy > wrote in news:JE1Jl.52025$FR3.13427
@newsfe04.iad:

> PeterL wrote:
>>
>> [Sigh!!!!!]
>>
>> It was an 'off the shoulder comment'...... mild sarcasm.... at the
>> amount of garlic, onions, and salt garlic and onions that were in
>> there.
>>
>> Never mind.
>>
> Times like this I can understand why....
>
> Never mind.


Times like this we really have to try.........

Never mind.

--
Peter Lucas
Brisbane
Australia

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

http://improve-usenet.org/

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

On Apr 24, 11:22*am, zxcvbob > wrote:
> Nancy2 wrote:
> > On Apr 24, 9:39 am, 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
>
> > 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.
>
> Looks OK to me, but you can't call it "mayo".
>
> Bob- Hide quoted text -
>
> - Show quoted text -

Neither she nor I call it "mayo." Anyway, why not?

N.

"Nancy2" > wrote in message
...

<snip>

> Looks OK to me, but you can't call it "mayo".
>
> Bob- Hide quoted text -
>
> - Show quoted text -

Neither she nor I call it "mayo." Anyway, why not?

N.

For the same reason Miracle Whip is called Salad Dressing and not
Mayonnaise.

As defined a mayonnaise is an emulsion of oil and egg with flavorings;

The recipe snipped is a cooked dressing and not an emulsion. Although the
taste and texture are similar the ingredients and preparation are different.

Dimitri

See below:





mayonnaise
[MAY-uh-nayz, may-uh-NAYZ]
A thick, creamy dressing that's an EMULSION of vegetable oil, egg yolks,
lemon juice or vinegar and seasonings. If egg yolks aren't used, the product
is called salad dressing, which is also sweeter than mayonnaise. Commercial
mayonnaise (which must contain at least 65 percent oil by weight) sometimes
contains other additions including emulsifiers and sweeteners. There are
many reduced-fat mayonnaises - ranging from about 25 percent to 50 percent
less fat than regular margarine - as well as fat-free mayonnaise. Besides
less oil (or none, as the case with fat-free spreads), these mayonnaises
contain ingredients like modified food starch, cellulose gel and other
thickeners and emulsifiers, all of which help contribute to the proper
consistency. Electric mixers, blenders and food processors make homemade
mayonnaise a cinch. All mayonnaise should be refrigerated once made or
opened. Unfortunately, the homemade style - which is far superior in taste
and texture - lasts only 3 to 4 days. The commercial product can be stored
up to 6 months. Mayonnaise is widely used as a spread, a dressing and a
sauce. It's also used as the base for a plethora of other mixtures including
TARTAR SAUCE, THOUSAND ISLAND DRESSING, AÏOLI and RÉMOULADE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

On Mon, 27 Apr 2009 09:50:08 -0700 (PDT), Nancy2 wrote:

> On Apr 24, 11:22*am, zxcvbob > wrote:
>> Nancy2 wrote:
>>> On Apr 24, 9:39 am, 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
>>
>>> 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.
>>
>> Looks OK to me, but you can't call it "mayo".
>>
>> Bob- Hide quoted text -
>>
>> - Show quoted text -
>
> Neither she nor I call it "mayo." Anyway, why not?
>
> N.

i've never seen a recipe for home-made mayonnaise that called for cooking.
i don't know what the big processors do.

your pal,
blake

On Sat, 25 Apr 2009 21:09:26 -0500, 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
>> 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.
>>

Very nice. I'll try this. But......

I'll likely add 1-2 Tbs cracked black or green pepper.
I was never a fan of ranch dressing, but making my
own bean sprouts caused me to say to my self...

"Self! Why not try those sprouts with some deli
roast beef? Maybe on rye, that's been blessed
with horseradish, and then topping the sprouts
with pepper ranch dressing."

I did what the voices told me (they also tell me
when to clean my guns, but that's another story...)
and Eureka! It was GOOD. Don't bother doing
this with canned sprouts, though. Es geht's nicht.

Alex

In article >,
Chemiker > wrote:

> Very nice. I'll try this. But......
>
> I'll likely add 1-2 Tbs cracked black or green pepper.
> I was never a fan of ranch dressing, but making my
> own bean sprouts caused me to say to my self...
>
> "Self! Why not try those sprouts with some deli
> roast beef? Maybe on rye, that's been blessed
> with horseradish, and then topping the sprouts
> with pepper ranch dressing."
>
> I did what the voices told me (they also tell me
> when to clean my guns, but that's another story...)
> and Eureka! It was GOOD. Don't bother doing
> this with canned sprouts, though. Es geht's nicht.
>
> Alex

Sounds good. Your thread on sprouts has inspired me to try it again.
They are coming along nicely!

I used to just stuff a half carton of store bought alfalfa sprouts into
pita bread with mayo and munch down on that. I love sprouts.
--
Peace! Om

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

blake wrote:

> i've never seen a recipe for home-made mayonnaise that called for cooking.
> i don't know what the big processors do.

For a while (late 1980 or early 1990s), when people were more afraid of
salmonella, many mayo recipes called for you to heat the acid (vinegar or
citrus juice) to boiling and then slowly add it to the egg yolks. The idea
was to cook the eggs with the heat of the boiling liquid. People eventually
realized that the heat added wouldn't really cause the mixture to come NEAR
the temperature necessary to kill salmonella, so the idea faded into
obscurity.

Bob

On Tue, 28 Apr 2009 14:06:58 -0700, Bob Terwilliger wrote:

> blake wrote:
>
>> i've never seen a recipe for home-made mayonnaise that called for cooking.
>> i don't know what the big processors do.
>
> For a while (late 1980 or early 1990s), when people were more afraid of
> salmonella, many mayo recipes called for you to heat the acid (vinegar or
> citrus juice) to boiling and then slowly add it to the egg yolks. The idea
> was to cook the eggs with the heat of the boiling liquid. People eventually
> realized that the heat added wouldn't really cause the mixture to come NEAR
> the temperature necessary to kill salmonella, so the idea faded into
> obscurity.
>
> Bob

i hadn't seen that. it seems to me that would make the emulsification
pretty difficult.

your pal,
blake