"William Wagner" > ha scritto nel messaggio
news
> In article >,
> jake > wrote:
>
>> Pandora wrote:
>>
>> > "jake" > ha scritto nel messaggio
>> > . nl...
>> >
>> >>Pandora wrote:
>> >>
>> >>
>> >>>"George" > ha scritto nel messaggio
>> ...
>> >>>
>> >>>
>> >>>>Pandora wrote:
>> >>>>
>> >>>>
>> >>>>>"William Wagner" > ha scritto nel
>> >>>>>messaggio
>> >>>>>news >> >>>>>
>> >>>>>
>> >>>>>
>> >>>>>>In article >,
>> >>>>>>"Pandora" > wrote:
>> >>>>>>
>> >>>>>>
>> >>>>>>
>> >>>>>>
>> >>>>>>>What is an Italian Dressing?
>> >>>>>>>Pandora
>> >>>>>>>------------------------
>> >>>>>>
>> >>>>>>
>> >>>>>>Wishbone Italian Dressing A Unilever product (British owned?)
>> >>>>>>
>> >>>>>>Ingredients: Water, Soybean oil, Distilled Vinegar , High Fructose
>> >>>>>>corn
>> >>>>>>syrup, Salt, Garlic, Onion, Red Bell Pepper, Xanthan Gum, spices,
>> >>>>>>Calcium Disodium EDTA, Lemon Juice Concentrate, Caramel and Annato
>> >>>>>>extract.
>> >>>>>
>> >>>>>
>> >>>>>I don't think this is an italian seasoning.
>> >>>>>BTW thank you for informations
>> >>>>>Pandora
>> >>>>
>> >>>>
>> >>>>You are correct. It is a modern bottled product that much like
>> >>>>bottled
>> >>>>"spaghetti sauce" contains a large amount of sugar and has little
>> >>>>other
>> >>>>taste.
>> >>>
>> >>>
>> >>>I don't see why a person should put sugar in his salad.
>> >>
>> >>Me, neither!
>> >>
>> >> BTW I also think
>> >>
>> >>>that one person could love some seasonings and dressings. It depends
>> >>>on
>> >>>different tastes.
>> >>
>> >>A friend of mine puts cream into his dressings (which also include
>> >>balsamic vinegar). I find that almost as strange as sugar in salads.
>> >>Almost, not quite. I like clean tasting dressing, no creaminess for me,
>> >>please.
>> >
>> >
>> > I agree! At least we could put inside some sage leaves that we like so
>> > much
>> >
>> > Cheers
>> > pandora
>> >
>> >
>> >
>> Lets invent a sage salad.
>>
>> Hmm: sage, bacon, green leaves and semi-mild goats cheese?
>
> Add Sun dried tomatoes?

We could put inside if you try first
BTW It's not a bad idea!
Cheers and thank you
Pandora

"jake" > ha scritto nel messaggio
. nl...
> William Wagner wrote:
>> In article >,
>> jake > wrote:
>>
>>
>>>Pandora wrote:

>>>Lets invent a sage salad.
>>>
>>>Hmm: sage, bacon, green leaves and semi-mild goats cheese?
>>
>>
>> Add Sun dried tomatoes?
>>
> Now you got me thinking about veal and liver, for some reason.

WhY VEAL AND LIVER?
pAN

sf wrote:

> On Sun, 11 Dec 2005 11:35:18 -0600, OmManiPadmeOmelet
> > wrote:
>
> >Tsk!
> >
> >IME Wishbone brand is one of the better ones!
>
> I prefer Good Seasons. I'm the only one who likes Italian - hubby
> likes blue cheese and kids like ranch... so Good Seasons is good
> enough for me. When I make a batch for company, I use oil/vinegar,
> oregano, basil, garlic salt/pepper and a pinch of sugar.

Bottled salad dressings are an abomination in my opinion, especially the
mass marketed variety, there's an exception to every rule and if you all
can find, or are already familiar with, Garrards (sp?) brand in the
triangular bottle i will purchase it for the 'elderly relatives'
convenience, i can't always be around to whip up a nice balsamic
vinaigrette.

But Kraft, Good Seasons, Hidden valley etc. etc. are just plain awful.

I think it is more of a regional product but there is "Marie's" that
comes in squat mason type jars that is good, especially the blue cheese
dressing. But the cost of these things compared to the cost of making
ones own is an insult to my intelligence. I hate paying for packaging.
---
JL

"Joseph LIttleshoes" > wrote

> I think it is more of a regional product but there is "Marie's" that
> comes in squat mason type jars that is good, especially the blue cheese
> dressing. But the cost of these things compared to the cost of making
> ones own is an insult to my intelligence. I hate paying for packaging.

I would think Marie's is nationwide, it's been common around here
for years and years, and I'm on the opposite coast. Thing is, from what
I see, Marie's is all creamy dressings, I don't remember seeing any
Italian, am I wrong?

nancy

"jake" > ha scritto nel messaggio
. nl...
> Pandora wrote:
>> Gnam gnam!!!! I think it is possible and very good, indeed!
>> You know, I usually make fry sage leaves!
>> I make a semy-liquid dough with flour and water (just few drops of
>> vinegar to make it crispier); some salt. You put fresh sage leaves in
>> this dough and you fry in very hot peanuts oil. PARADISE!!!!!!!!! You
>> must try!!!
>> Now I have spoken of this ....I want them!
> OMG that sounds so sinful. I must try and not save this recipe.

Oh! I bet you will save!!!!! You will tell me....be sure!!!!
pan

On 2005-12-11, Pandora > wrote:

> yes! but I don't understand a thing. You say that in your vinaigrette
> there are onions, peppers, garlic etc...
> Why don't you put them in your salad rather then in your vinaigrette, and
> then season it with oil and vinegar?

Probably because most Americans have lost their way when it comes to food.
It is so much easier to buy pre-processed "stuff" in the grocery store than
to take a little time to enjoy fresh food.

--
Clay Irving >
Self-sacrifice enables us to sacrifice other people without blushing.
- George Bernard Shaw

"Clay Irving" > ha scritto nel messaggio
...
> On 2005-12-11, Pandora > wrote:
>
>> yes! but I don't understand a thing. You say that in your vinaigrette
>> there are onions, peppers, garlic etc...
>> Why don't you put them in your salad rather then in your vinaigrette, and
>> then season it with oil and vinegar?
>
> Probably because most Americans have lost their way when it comes to food.
> It is so much easier to buy pre-processed "stuff" in the grocery store
> than
> to take a little time to enjoy fresh food.

It's a bed thing to be always in a hurry! Work, stress, family, etc..we
loose the importance of genuine things and simplicity! You are right!
Cheers
Pandy

Pandora wrote:

> "jake" > ha scritto nel messaggio
> . nl...
>
>>William Wagner wrote:
>>
>>>In article >,
>>> jake > wrote:
>>>
>>>
>>>
>>>>Pandora wrote:
>
>
>>>>Lets invent a sage salad.
>>>>
>>>>Hmm: sage, bacon, green leaves and semi-mild goats cheese?
>>>
>>>
>>>Add Sun dried tomatoes?
>>>
>>
>>Now you got me thinking about veal and liver, for some reason.
>
>
> WhY VEAL AND LIVER?
> pAN
>
>
It';s a mystery to me. I certainly don't think all of those things
should go into the salad.d Not all at the same time, anyway.

I've been craving liver lately. I should buy some.

Pandora wrote:

> "jake" > ha scritto nel messaggio
> . nl...
>
>>Pandora wrote:
>>
>>>Gnam gnam!!!! I think it is possible and very good, indeed!
>>>You know, I usually make fry sage leaves!
>>>I make a semy-liquid dough with flour and water (just few drops of
>>>vinegar to make it crispier); some salt. You put fresh sage leaves in
>>>this dough and you fry in very hot peanuts oil. PARADISE!!!!!!!!! You
>>>must try!!!
>>>Now I have spoken of this ....I want them!
>>
>>OMG that sounds so sinful. I must try and not save this recipe.
>
>
> Oh! I bet you will save!!!!! You will tell me....be sure!!!!
> pan
>
>
I do virtually no frying, my body hangs onto calories like you won't
believe. But this sounds so delicious I might actually give it a go. In
which case I shall tell you!

Nancy Young wrote:

> "Joseph LIttleshoes" > wrote
>
> > I think it is more of a regional product but there is "Marie's" that
>
> > comes in squat mason type jars that is good, especially the blue
> cheese
> > dressing. But the cost of these things compared to the cost of
> making
> > ones own is an insult to my intelligence. I hate paying for
> packaging.
>
> I would think Marie's is nationwide, it's been common around here
> for years and years, and I'm on the opposite coast. Thing is, from
> what
> I see, Marie's is all creamy dressings, I don't remember seeing any
> Italian, am I wrong?
>
> nancy

We get a Marie's Italian vinaigrette around here (SF bay area) it has a
dark red lid, but i can make a better Italian IMHO, so i don't buy it
(once was enough, and i think garrards Italian is better than maries),
and i only buy the blue cheese for convenience, for the 'elderly
relative' who uses it as a dip so she can snack on raw veggie with out
going to the trouble to make a salad.
---
JL

"Joseph LIttleshoes" > wrote

> Nancy Young wrote:


>> I would think Marie's is nationwide, it's been common around here
>> for years and years, and I'm on the opposite coast. Thing is, from
>> what
>> I see, Marie's is all creamy dressings, I don't remember seeing any
>> Italian, am I wrong?

> We get a Marie's Italian vinaigrette around here (SF bay area) it has a
> dark red lid, but i can make a better Italian IMHO, so i don't buy it
> (once was enough, and i think garrards Italian is better than maries),
> and i only buy the blue cheese for convenience, for the 'elderly
> relative' who uses it as a dip so she can snack on raw veggie with out
> going to the trouble to make a salad.

(smile) I don't have a problem with that, not me. I have used their
dressing as a dip for vegetables, too. I'll look next time, out of
curiosity, to see if they carry the vinaigrette.

nancy

"jake" > ha scritto nel messaggio
. nl...
> Pandora wrote:
>
>> "jake" > ha scritto nel messaggio
>> . nl...
>>
>>>William Wagner wrote:
>>>
>>>>In article >,
>>>> jake > wrote:
>>>>
>>>>
>>>>
>>>>>Pandora wrote:
>>
>>
>>>>>Lets invent a sage salad.
>>>>>
>>>>>Hmm: sage, bacon, green leaves and semi-mild goats cheese?
>>>>
>>>>
>>>>Add Sun dried tomatoes?
>>>>
>>>
>>>Now you got me thinking about veal and liver, for some reason.
>>
>>
>> WhY VEAL AND LIVER?
>> pAN
> It';s a mystery to me. I certainly don't think all of those things should
> go into the salad.d Not all at the same time, anyway.
>
> I've been craving liver lately. I should buy some.

I used to eat liver many years ago! When I was 15. I used to eat it grilled
with few olive oil salt and peper over. I ate it... and I hate it. But my
mother told me that I had to eat it for my health and I ate it.

Then I have tried another recipe: "fegato alla veneziana" (Venetian liver).
Very good.
You flour liver than you put it in a fry pan together with butter and slices
of onions and bay leaves; salt pepper and evaporate with white wine.
After you taste this recipe you won't hate liver any more.

Cheers
Pandora

"jake" > ha scritto nel messaggio
. nl...
> Pandora wrote:
>
>> "jake" > ha scritto nel messaggio
>> . nl...
>>
>>>Pandora wrote:
>>>
>>>>Gnam gnam!!!! I think it is possible and very good, indeed!
>>>>You know, I usually make fry sage leaves!
>>>>I make a semy-liquid dough with flour and water (just few drops of
>>>>vinegar to make it crispier); some salt. You put fresh sage leaves in
>>>>this dough and you fry in very hot peanuts oil. PARADISE!!!!!!!!! You
>>>>must try!!!
>>>>Now I have spoken of this ....I want them!
>>>
>>>OMG that sounds so sinful. I must try and not save this recipe.
>>
>>
>> Oh! I bet you will save!!!!! You will tell me....be sure!!!!
>> pan
> I do virtually no frying, my body hangs onto calories like you won't
> believe. But this sounds so delicious I might actually give it a go. In
> which case I shall tell you!

A sage leaves maden in this way has very few calories!!!!
thank you if you want to try.
Pandora

In article >,
"Pandora" > wrote:

> "jake" > ha scritto nel messaggio
> . nl...
> > Pandora wrote:
> >
> >> "jake" > ha scritto nel messaggio
> >> . nl...
> >>
> >>>William Wagner wrote:
> >>>
> >>>>In article >,
> >>>> jake > wrote:
> >>>>
> >>>>
> >>>>
> >>>>>Pandora wrote:
> >>
> >>
> >>>>>Lets invent a sage salad.
> >>>>>
> >>>>>Hmm: sage, bacon, green leaves and semi-mild goats cheese?
> >>>>
> >>>>
> >>>>Add Sun dried tomatoes?
> >>>>
> >>>
> >>>Now you got me thinking about veal and liver, for some reason.
> >>
> >>
> >> WhY VEAL AND LIVER?
> >> pAN
> > It';s a mystery to me. I certainly don't think all of those things should
> > go into the salad.d Not all at the same time, anyway.
> >
> > I've been craving liver lately. I should buy some.
>
> I used to eat liver many years ago! When I was 15. I used to eat it grilled
> with few olive oil salt and peper over. I ate it... and I hate it. But my
> mother told me that I had to eat it for my health and I ate it.
>
> Then I have tried another recipe: "fegato alla veneziana" (Venetian liver).
> Very good.
> You flour liver than you put it in a fry pan together with butter and slices
> of onions and bay leaves; salt pepper and evaporate with white wine.
> After you taste this recipe you won't hate liver any more.
>
> Cheers
> Pandora

We called this fried liver. The onions a must. Bay leaves in our soups
wine unheard of. Perhaps a German Irish Swedish idea lives.

Bill

--
Garden Shade Zone 5 S Jersey USA in a Japanese Jungle Manner.39.6376 -75.0208
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.

In article <PRLmf.2739$Ev.2314@fed1read06>,
PastaLover > wrote:

> Steve & Chris Clark wrote:
> > Anyone have a good home made Italian Dressing?
> > My husband loves the Kraft version and I buy the fat free one.....
> > anyone have a good recipe (not fat free)....
> > it's the spice combo that's great!
> > Thanks
> > Chris
> >
> >
>
> I don't have a recipe, so forgive me for butting in here. Not to
> distract from your question (which is why I changed the subject line),
> but I'm wondering is Italian Dressing actually Italian?
>
> I've never been to Italy, but I have been to Monaco, which is right next
> door and culinarily speaking, borrows a lot from Italy. I've never seen
> Italian Dressing served there. Salads were usually just oil and vinegar.
>
> Anyone know if this type of dressing actually originates in Italy, or is
> it really from somewhere else?

I'm gonna go out on a limb and suggest that since it's a very common
dressing for a green salad served with spaghetti, it became known as
Italian dressing, irrespective of its origin. And because the bottled
stuff contains those herbs we think of as being "for Italian food."
Just guessing here, so don't shoot.
--
http://www.jamlady.eboard.com, updated 12-11-05 - Good Food, Good Friends

Pandora wrote:
> "jake" > ha scritto nel messaggio
> . nl...
>
>>Pandora wrote:
>>
>>
>>>"jake" > ha scritto nel messaggio
li.nl...
>>>
>>>
>>>>William Wagner wrote:
>>>>
>>>>
>>>>>In article >,
>>>>>jake > wrote:
>>>>>
>>>>>
>>>>>
>>>>>
>>>>>>Pandora wrote:
>>>
>>>
>>>>>>Lets invent a sage salad.
>>>>>>
>>>>>>Hmm: sage, bacon, green leaves and semi-mild goats cheese?
>>>>>
>>>>>
>>>>>Add Sun dried tomatoes?
>>>>>
>>>>
>>>>Now you got me thinking about veal and liver, for some reason.
>>>
>>>
>>>WhY VEAL AND LIVER?
>>>pAN
>>
>>It';s a mystery to me. I certainly don't think all of those things should
>>go into the salad.d Not all at the same time, anyway.
>>
>>I've been craving liver lately. I should buy some.
>
>
> I used to eat liver many years ago! When I was 15. I used to eat it grilled
> with few olive oil salt and peper over. I ate it... and I hate it. But my
> mother told me that I had to eat it for my health and I ate it.
>
> Then I have tried another recipe: "fegato alla veneziana" (Venetian liver).
> Very good.
> You flour liver than you put it in a fry pan together with butter and slices
> of onions and bay leaves; salt pepper and evaporate with white wine.
> After you taste this recipe you won't hate liver any more.
>
> Cheers
> Pandora
>
>

I make liver like that. very tasty. I also like chicken livers cooked
similarly.

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

"William Wagner" > ha scritto nel messaggio
news
> In article >,
> "Pandora" > wrote:
>
>> "jake" > ha scritto nel messaggio
>> . nl...
>> > Pandora wrote:
>> >
>> >> "jake" > ha scritto nel messaggio
>> >> . nl...
>> >>
>> >>>William Wagner wrote:
>> >>>
>> >>>>In article >,
>> >>>> jake > wrote:
>> >>>>
>> >>>>
>> >>>>
>> >>>>>Pandora wrote:
>> >>
>> >>
>> >>>>>Lets invent a sage salad.
>> >>>>>
>> >>>>>Hmm: sage, bacon, green leaves and semi-mild goats cheese?
>> >>>>
>> >>>>
>> >>>>Add Sun dried tomatoes?
>> >>>>
>> >>>
>> >>>Now you got me thinking about veal and liver, for some reason.
>> >>
>> >>
>> >> WhY VEAL AND LIVER?
>> >> pAN
>> > It';s a mystery to me. I certainly don't think all of those things
>> > should
>> > go into the salad.d Not all at the same time, anyway.
>> >
>> > I've been craving liver lately. I should buy some.
>>
>> I used to eat liver many years ago! When I was 15. I used to eat it
>> grilled
>> with few olive oil salt and peper over. I ate it... and I hate it. But my
>> mother told me that I had to eat it for my health and I ate it.
>>
>> Then I have tried another recipe: "fegato alla veneziana" (Venetian
>> liver).
>> Very good.
>> You flour liver than you put it in a fry pan together with butter and
>> slices
>> of onions and bay leaves; salt pepper and evaporate with white wine.
>> After you taste this recipe you won't hate liver any more.
>>
>> Cheers
>> Pandora
>
> We called this fried liver. The onions a must. Bay leaves in our soups
> wine unheard of. Perhaps a German Irish Swedish idea lives.
>
> Bill
I don't know, i only know we call it "Venetian liver"
Cheers
Pandora

"sarah bennett" > ha scritto nel messaggio
. net...
> Pandora wrote:
>> "jake" > ha scritto nel messaggio
>> . nl...
>>
>>>Pandora wrote:
>>>
>>>
>>>>"jake" > ha scritto nel messaggio
ali.nl...
>>>>
>>>>
>>>>>William Wagner wrote:
>>>>>
>>>>>
>>>>>>In article >,
>>>>>>jake > wrote:
>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>>>Pandora wrote:
>>>>
>>>>
>>>>>>>Lets invent a sage salad.
>>>>>>>
>>>>>>>Hmm: sage, bacon, green leaves and semi-mild goats cheese?
>>>>>>
>>>>>>
>>>>>>Add Sun dried tomatoes?
>>>>>>
>>>>>
>>>>>Now you got me thinking about veal and liver, for some reason.
>>>>
>>>>
>>>>WhY VEAL AND LIVER?
>>>>pAN
>>>
>>>It';s a mystery to me. I certainly don't think all of those things should
>>>go into the salad.d Not all at the same time, anyway.
>>>
>>>I've been craving liver lately. I should buy some.
>>
>>
>> I used to eat liver many years ago! When I was 15. I used to eat it
>> grilled with few olive oil salt and peper over. I ate it... and I hate
>> it. But my mother told me that I had to eat it for my health and I ate
>> it.
>>
>> Then I have tried another recipe: "fegato alla veneziana" (Venetian
>> liver). Very good.
>> You flour liver than you put it in a fry pan together with butter and
>> slices of onions and bay leaves; salt pepper and evaporate with white
>> wine.
>> After you taste this recipe you won't hate liver any more.
>>
>> Cheers
>> Pandora
>>
>>
>
> I make liver like that. very tasty. I also like chicken livers cooked
> similarly.

I don't like very much chicken livers
cheers
Pan

"Pandora" > wrote in message
...

<snip>

>>> What is an Italian Dressing?
>>> Pandora
>>
>>
>> As usual it is a modification served originally in American Italian
>> restaurants.
>>
>> Basically if you make a vinaigrette using Red wine Vinegar and Olive oil -
>> Garlic, onion some dried red/green pepper, sugar, salt, black pepper you'll
>> be OK. The predominant flavor comes from the red wine vinegar. some dried
>> herbs will also help,
>>
>>
>> Dimitri
>
> yes! but I don't understand a thing. You say that in your vinaigrette there
> are onions, peppers, garlic etc...
> Why don't you put them in your salad rather then in your vinaigrette, and then
> season it with oil and vinegar?
> Cheers
> Pandora

Generally the basic idea is/was to make the salad dressing a complex mixture of
flavors and to keep the ingredients of the salad fairly simple. Not to say
either is right or wrong it is just the way it seemed to be. Over the past 10
to 20 years that has greatly changed and dressings have and salad ingredients
have evolved.

As a side note this dressing is commonly used as a marinade although IMHO it is
too strong to use for many thinks as the vinegar proportion is too high.

Dimitri

"Dimitri" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>
> <snip>
>
>>>> What is an Italian Dressing?
>>>> Pandora

> As a side note this dressing is commonly used as a marinade although IMHO
> it is too strong to use for many thinks as the vinegar proportion is too
> high.

Yes! perhaps is red vinegar to be too strong.
Cheers
Pandora
>
> Dimitri
>
>
>

"Pandora" > wrote in message
...
>
> "Dimitri" > ha scritto nel messaggio
> ...
>>
>> "Pandora" > wrote in message
>> ...
>>
>> <snip>
>>
>>>>> What is an Italian Dressing?
>>>>> Pandora
>
>> As a side note this dressing is commonly used as a marinade although IMHO it
>> is too strong to use for many thinks as the vinegar proportion is too high.
>
> Yes! perhaps is red vinegar to be too strong.
> Cheers
> Pandora

Of course it is the vinegar - the acidity of the Olive oil is not consequential.


Dimitri

Pandora wrote:
> "Dimitri" > ha scritto nel messaggio
> ...
> >
> > As a side note this dressing is commonly used as a marinade although IMHO
> > it is too strong to use for many thinks as the vinegar proportion is too
> > high.
>
> Yes! perhaps is red vinegar to be too strong.
> Cheers
> Pandora
> >
BFO. -aem

aem wrote:
> Pandora wrote:
>
>>"Dimitri" > ha scritto nel messaggio
om...
>>
>>>As a side note this dressing is commonly used as a marinade although IMHO
>>>it is too strong to use for many thinks as the vinegar proportion is too
>>>high.
>>
>>Yes! perhaps is red vinegar to be too strong.
>>Cheers
>>Pandora
>>
> BFO. -aem
>

best and final offer?

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

sarah bennett wrote:
> aem wrote:
> > Pandora wrote:
> >
> >>"Dimitri" > ha scritto nel messaggio
> om...
> >>
> >>>As a side note this dressing is commonly used as a marinade although IMHO
> >>>it is too strong to use for many thinks as the vinegar proportion is too
> >>>high.
> >>
> >>Yes! perhaps is red vinegar to be too strong.
> >>Cheers
> >>Pandora
> >>
> > BFO. -aem
> >
>
> best and final offer?
>
Blinding Flash of the Obvious