Today on Emeril's show, he prepared some tasty
looking Brussels Sprouts in a walnut vinaigrette.
I've been to two markets and neither have walnut
oil or sherry vinegar. I have various olive oils,
sunflower, peanut and canola. Also have basalmic,
cider, white, seasoned rice vinegar's.
Which substations that would taste best?? Here is
the recipe:
http://www.foodnetwork.com/food/reci..._20877,00.html
Goomba

"Goomba38" > wrote in message
...
> Today on Emeril's show, he prepared some tasty
> looking Brussels Sprouts in a walnut vinaigrette.
> I've been to two markets and neither have walnut
> oil or sherry vinegar. I have various olive oils,
> sunflower, peanut and canola. Also have basalmic,
> cider, white, seasoned rice vinegar's.
> Which substations that would taste best?? Here is
> the recipe:
>
http://www.foodnetwork.com/food/reci..._20877,00.html
> Goomba
>

You can use any oil (except olive) for the walnut oil because they are all
essentially tasteless. Sherry vinegar is more difficult - nothing tastes
quite like it. Cider will not taste the same but would be my choice (red
wine would be better).


--
Peter Aitken

Remove the crap from my email address before using.

"Goomba38" > wrote in message
...
> Today on Emeril's show, he prepared some tasty
> looking Brussels Sprouts in a walnut vinaigrette.
> I've been to two markets and neither have walnut
> oil or sherry vinegar. I have various olive oils,
> sunflower, peanut and canola. Also have basalmic,
> cider, white, seasoned rice vinegar's.
> Which substations that would taste best?? Here is
> the recipe:
>
http://www.foodnetwork.com/food/reci..._20877,00.html
> Goomba
>

You can use any oil (except olive) for the walnut oil because they are all
essentially tasteless. Sherry vinegar is more difficult - nothing tastes
quite like it. Cider will not taste the same but would be my choice (red
wine would be better).


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:


> You can use any oil (except olive) for the walnut oil because they are all
> essentially tasteless. Sherry vinegar is more difficult - nothing tastes
> quite like it. Cider will not taste the same but would be my choice (red
> wine would be better).

Thank you for your reply. For some reason I just
assumed that the walnut oil would have held some
remnant of walnut taste, hence the use?
I can't tell you when I last ate brussels sprouts,
and this just appealed to me after seeing him make
it. And I normally skeeve Emeril, lol!
Goomba

Cider vinegar will be different, but should be good. An alternative recipe
which worked well was sautéing the sprouts in your oil of choice with garlic
and maybe a chopped onion, and then braising them in cider vinegar. The
Spanish Table http://tablespan.com/ will have sherry vinegar for sure.

--
--------------------------------------------------------------------------------
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Goomba38" > wrote in message
...
> Today on Emeril's show, he prepared some tasty looking Brussels Sprouts in
> a walnut vinaigrette. I've been to two markets and neither have walnut oil
> or sherry vinegar. I have various olive oils, sunflower, peanut and
> canola. Also have basalmic, cider, white, seasoned rice vinegar's.
> Which substations that would taste best?? Here is the recipe:
> http://www.foodnetwork.com/food/reci..._20877,00.html
> Goomba
>

Can you find sherry in the wine store? You might try mixing real sherry
with cider vinegar to approximate the taste. For the oil, use the peanut.


--Lia


Goomba38 wrote:
> Today on Emeril's show, he prepared some tasty looking Brussels Sprouts
> in a walnut vinaigrette. I've been to two markets, and neither have
> walnut oil or sherry vinegar. I have various olive oils, sunflower,
> peanut and canola. Also have basalmic, cider, white, seasoned rice
> vinegars.
> Which substations that would taste best?? Here is the recipe:
> http://www.foodnetwork.com/food/reci..._20877,00.html
>
> Goomba
>

On Sat, 04 Dec 2004 15:44:20 -0500, Goomba38 >
wrote:

>Peter Aitken wrote:
>
>
>> You can use any oil (except olive) for the walnut oil because they are all
>> essentially tasteless. Sherry vinegar is more difficult - nothing tastes
>> quite like it. Cider will not taste the same but would be my choice (red
>> wine would be better).
>
>Thank you for your reply. For some reason I just
>assumed that the walnut oil would have held some
>remnant of walnut taste, hence the use?
>I can't tell you when I last ate brussels sprouts,
>and this just appealed to me after seeing him make
>it. And I normally skeeve Emeril, lol!
>Goomba

Oh, walnut oil is delicious and really tastes of walnut. The only oil
I can imagine replacing it is hazelnut oil - definitely not easy to
find.

Nathalie in Switzerland