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Old 07-31-2005, 07:03 PM   #11
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I think it's translated here into whompupsidethehead
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Old 07-31-2005, 07:48 PM   #12
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I know that meaning by "discombobbalated!"
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Old 07-31-2005, 09:39 PM   #13
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Alex, just remember that NO recipe is fail-proof if it is not done right.
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Old 07-31-2005, 10:02 PM   #14
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Quote:
Originally Posted by kitchenelf
lol Ishbel - yes, everyone here pretty much pronounces it worsetershire - hey, and don't be sayin' stuff like discomknockerated here - could get you penalized

(love that word but I'll have to print it out and carry it with me to remember it!!!)
Discomknockerated? ROFL! How about "discombobulated"?

Here's my recipe for Caesar. It's scaled-down from one of the 4-gallon yield recipes that I've made at work. I haven't made it at home to test it. I have serious doubts about the 3/4 CUP of cracked black pepper. I don't have the original recipe here at home to double-check it.

Note that I have a tip about wrapping the mixer with plastic wrap. This is a for a Stand mixer, like a Kitchenaid. Make sure that nothing extends into the mixing bowl, or the whisk will rip it up and into the dressing.

You can cheat, by pouring the mustard, pepper, salt, Worcestershire, anchovies, parmesan, garlic, lemon juice, and egg yolks into a large container, and mixing it with an immersion blender (Emeril's "boat motor"). Add the oil and vinegar in a slow, steady stream, while blending.

Caesar Dressing
Yields: 1 pt

1 t Dijon mustard
¾ c cracked black pepper
3/8 t salt
1 t Worcestershire
One 2 oz tin of anchovies, puréed
1 T parmesan
3 t minced garlic
½ t lemon juice
1 egg yolk

1 ½ c salad oil
2 ½ T red wine vinegar

In the bottom of a mixing bowl, add the Dijon mustard, pepper, salt, Worcestershire, anchovies, parmesan, garlic, lemon juice, and egg yolks. Mix thoroughly. Place bowl on machine, and wrap with plastic wrap to enclose the bowl. Open a small hole to pour the remaining liquids. Start stirring with the whisk attachment on a High speed. Alternately add the oil and red wine vinegar in a slow, steady stream, until a smooth, uniform mixture is formed.
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Old 08-01-2005, 03:16 AM   #15
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I'll see your discombobulated and raise you a 'thingamejig'....
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Old 08-01-2005, 10:01 PM   #16
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Quote:
Originally Posted by Ishbel
I'll see your discombobulated and raise you a 'thingamejig'....
I'll raise you a "thingamajiggerwhositfrick" and call.
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Old 08-01-2005, 11:07 PM   #17
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Safe Ceasar Dressing

Please be careful when serving Caesar Salad to people with weak Immune Systems. Non Pasturized eggs can contain bacteria that can make some people ill.
Pasturized eggs are easy to find in grocery stores.
I would never make a recipe using raw eggs without using Pasturized eggs and I think recipes using them should automatically contain this warnig.
I'll get off my soap box now. thanks for reading this.
Ps my immune system is compromised.
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Old 08-01-2005, 11:12 PM   #18
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Quote:
Originally Posted by Ishbel
Elf

Heheheeee
I've said it before 'Two nations separated by a common language'!!!

Discomknockerated? You mean that isn't part of the American vocabulary.....? You amaze me!!!!

It means - as far as I know 'knocked sideways'.... 'all of a tizzy' etc!
Ishbel, I love it I'm adding it to my dad's favorite dicumbooberated...He would never tell us what it meant, but, it worked everytime he said it, stopped us in our tracks!!!
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Old 08-01-2005, 11:13 PM   #19
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Salmonella can be a serious problem for folks with compromised immune systems. I wish your statement about pasteurized being easy to find was true. The markets I frequent don't carry them even though I ask for them.
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Old 08-01-2005, 11:36 PM   #20
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Thanks GerryCook - I am always very cautious about using eggs - I will sustitute with virtually no harm to the dressing Egg Beaters or something like them. They work just fine in those situations. Intimate dinner at home with healthy people I don't have a problem - large crowd with several elderly NO WAY! I just assume everyone knows that - thanks for pointing them out.

I can get pasturized eggs here. Can you coddle them to make them safe?
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