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Old 11-16-2010, 10:53 AM   #11
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Quote:
Originally Posted by buckytom View Post
i've never eaten store bought relish to this day.
And now neither will I
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Old 11-16-2010, 10:59 AM   #12
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lol, gb. i guess the idea of people in hair nets and lab coats stirring huge vats of stuff isn't what we like to think of when eating factory made foods.

that reminds me of a friend's story of when he worked in a pickle factory.
on monday mornings, when a batch of pickles was removed from the vats, the bits that broke off were ground down to make relish. while the workers were bottling the good pickles, rats would get in to the vats to eat the leftover bits.
then, the workers would fire up the grinders to make the relish, he said you could hear a few squeals.
i've never eaten store bought relish to this day.
*gasp*
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Old 11-16-2010, 11:21 AM   #13
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This explains my deep dislike for relish.


My favorite bottled dressing is Ken's Italian Dressing. It's a staple for me and has been for my adult life.
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Old 11-16-2010, 12:40 PM   #14
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"Got started making my own back in the day when Good Seasons sold those glass cruets and the little packets of mix. (Who else remembers those?)" QUOTE from Chef June.

I used to make those way back when, but started using the packets for seasonings. I bought some this last shopping trip. I would have bought the one with the cruet, but it no longer has the pretty vines on it, just plain, so I skipped it and bought a 4 pack. It makes a great seasoning for potato salad.
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Old 11-16-2010, 02:42 PM   #15
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I always make my own at home.

But at work we use AUNT FANNY'S or HIDDEN VALLEY RANCH
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Old 11-16-2010, 02:44 PM   #16
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HV Ranch is another favorite. Also use it in potato salad.
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Old 11-16-2010, 03:05 PM   #17
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Newman's Own Oil & Vinegar is #1, HV Ranch with Bacon #2, and I use the Good Seasons Italian packet to sprinkle on chicken pieces to go in the oven. Nowadays the price for a teeny little packet leads me to use it sparingly. Newman's is hard to beat, even at the price.
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Old 11-16-2010, 03:38 PM   #18
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I'm like June. I haven't used bottled dressing on my salads in years. But once in awhile, I get this hankering for Hidden Valley Ranch bottled dressing.

Oh no way do I ever put it on my salads.....but it is great with chicken wings and fries!
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Old 11-16-2010, 04:04 PM   #19
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My wife likes Bernstein's dressings.She hates Kraft and Good Seasons Italian dressings.
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Old 11-16-2010, 04:26 PM   #20
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Quote:
Originally Posted by ChefJune View Post
????
What's that?

I haven't bought one in more than 35 years. Got started making my own back in the day when Good Seasons sold those glass cruets and the little packets of mix. (Who else remembers those?) Then "graduated" to an empty mustard jar that I start with when the mustard is all but gone. Add a finely chopped clove of garlic (or not), juice of a lemon, twice as much extra virgin olive oil and a pinch each of fine sea salt and freshly ground white pepper. That's the daily vinaigrette. We make special ones for special salads or occasions.

I have a big feature in my book about making salad dressings. Once you've had fresh, it's hard to think about a bottled one.
Good Seasons was the kind my mum made, or had me or my sister "make".

I have never bought a salad dressing. I don't eat MSG and when I started cooking, I never found a bottled dressing that didn't have it, so I just never got in the habit. I used to make mayo or mayo and yoghurt based dressings - extremely easy. Then I learned to make vinaigrette.

I tried looking for salad dressing at the health food store, but they all had sugar in the ingredient list. I'm not a big fan of sweet as part of my supper.
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