[TN]

instant salad dressing....
In a jelly jar put 2 tablespoons olive oil, 1/4 cup honey, 1/3 cup red-wine vinegar, 1 minced shallot or 1 clove of garlic or both, and salt and pepper. Shake & pour.

This makes a good base for many different dressings. swap the honey out for molasses or maple syrup...or add chopped cilantro or cumin seeds.

this is also good for marinating meat & veggies in before grilling.

 

[Montana rider]

IIRC Alton Brown (Good Eats episode) says to put a splash of mustard in first...

Since Mustard is already an emulsion, it helps to make the oil and vinegar combine quicker and creamier than the shake, shake, shake method alone...

 

[TN]

I thoroughly trust that man when it comes to food.

 

[TheMontashu]

I thoroughly trust that man when it comes to food.

I did too, until I found the real secret to hash browns. His were a fail and a half

 

[TN]

I did too, until I found the real secret to hash browns. His were a fail and a half

what was the fail & a half?

 

[TheMontashu]

what was the fail & a half?

Ringing the water out of the graded potatoes, it sorts works, but they still get a bit pink and mushy. The trick I later learned is to rinse the potatoes off real well after grading. The starch is what makes it soggy and not so good, so instead of ringing most of it out, you rinse it all off

 

[pnj]

the key to hashbrowns is to cook the pototoes first.....

 

[RUFUS]

Or cut them in half and soak them in cold water for an hour.

 

[RUFUS]

Ringing the water out of the graded potatoes, it sorts works, but they still get a bit pink and mushy. The trick I later learned is to rinse the potatoes off real well after grading. The starch is what makes it soggy and not so good, so instead of ringing most of it out, you rinse it all off

I'm pretty sure that Alton Brown knows a bit more about food and how to properly prepare and cook a lot better than you can.

I've met him quite a few time at NECI, really good people.

 

[mrbigisbudgood]

Working in a restaurant in high school, we grated the potato skin and all, soaked in COLD water for at least 30 minutes and cook. Starches break down in cold water. I still do this at home and they always come out awesome.

Our homemade salad dressing is far more simple. Drizzle extra virgin olive oil over the whole salad, mill pepper onto salad, serve with lemon slices. My kids prefer this to ranch dressing, which says alot, and they have started asking for "lemons, no dressing" when getting salads in restaurants.

 

[TheMontashu]

Or cut them in half and soak them in cold water for an hour.

Same idea, less time

I'm pretty sure that Alton Brown knows a bit more about food and how to properly prepare and cook a lot better than you can.

I've met him quite a few time at NECI, really good people.

9 out of 10 times his I think his recipes are great. Once and a while they are a flop though, I use his pie crust recipe ALL the time

 

[SkaredShtles]

Replace red wine vinegar with balsamic.

 

[TN]

Working in a restaurant in high school, we grated the potato skin and all, soaked in COLD water for at least 30 minutes and cook. Starches break down in cold water. I still do this at home and they always come out awesome.

Our homemade salad dressing is far more simple. Drizzle extra virgin olive oil over the whole salad, mill pepper onto salad, serve with lemon slices. My kids prefer this to ranch dressing, which says alot, and they have started asking for "lemons, no dressing" when getting salads in restaurants.

i've never understood what Ranch is supposed to taste like, trans-fats?...it has always creeped out.

 

[SkaredShtles]

i've never understood what Ranch is supposed to taste like, trans-fats?...it has always creeped out.

Have you ever had homemade ranch made with fresh buttermilk? Good stuff...

 

[-BB-]

Replace red wine vinegar with balsamic.

Replace the balsamic with Madeira Sherry-wine vinegar.

 

[SkaredShtles]

Replace the balsamic with Madeira Sherry-wine vinegar.

Hmmm... your ideas intrigue me... I'd like to subscribe to your newsletter.

 

[Nobody]

IIRC Alton Brown (Good Eats episode) says to put a splash of mustard in first...

Since Mustard is already an emulsion, it helps to make the oil and vinegar combine quicker and creamier than the shake, shake, shake method alone...

Agreed. I always do that if I want a smooth vinaigrette. About a teaspoon will do it. [generic dijon, so it's not too yellow]

 

[cannondalejunky]

I usually do pretty much the same thing, except i just start thowing whatever herbs i have laying around in it too...i've found oregano, rosemary, and garlic are pretty good to mix in.....i've never tried honey in it though, sounds interesting though

 

[Nobody]

I usually do pretty much the same thing, except i just start thowing whatever herbs i have laying around in it too...i've found oregano, rosemary, and garlic are pretty good to mix in.....i've never tried honey in it though, sounds interesting though

Honey is what I've picked up from all the Greek nationals living in my 'hood. Not a lot, but a bit.

Btw. Greek Salads don't have ANY FUQING LETTUCE!

just fyi.

 

[JRogers]

IIRC Alton Brown (Good Eats episode) says to put a splash of mustard in first...

Since Mustard is already an emulsion, it helps to make the oil and vinegar combine quicker and creamier than the shake, shake, shake method alone...

Aside form combining quicker and tasting better, mustard also helps keep things from separating so quickly. Tahini also works for that and adds an interesting flavor.

 

[TN]

Have you ever had homemade ranch made with fresh buttermilk? Good stuff...

no, but everything made with buttermilk is usually damn good.

 

[Nobody]

no, but everything made with buttermilk is usually damn good.

That's how they make it commercially up here. No Hidden Valley stuff, just Renee and President's Choice. Pretty good, for store-bought.

 

[-BB-]

Ringing the water out of the graded potatoes, it sorts works, but they still get a bit pink and mushy. The trick I later learned is to rinse the potatoes off real well after grading. The starch is what makes it soggy and not so good, so instead of ringing most of it out, you rinse it all off

I tried this over the weekend and it worked well. I let the grated potato sit in some water for a while then rinsed and repeated.

 

[-BB-]

LOL... Just saw this.

I've thought about writing a cook book in the past.