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Old 05-02-2004, 05:57 PM   #11
Executive Chef
Join Date: Apr 2004
Location: Johnstown, Ohio
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Hey, lindatooo! Sorry, I completely forgot about this thread! I blame it on a sun-dried brain! :oops: My grandpa's name was Alex Wynstra. Small world in horticulture, huh? You're recipe looks fabulous, I'm going to try it as soon as possible! Thanks again! :D

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Old 07-12-2004, 08:06 PM   #12
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Join Date: May 2004
Location: Minnesota
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pasta salad

I have found that when I put the dressing on hot pasta, the flavor is more intense. Also, if you make the salad one or two days in advance the flavors will meld and be beautiful.
You could also try snipping some fresh herbs in the salad right before serving it.
Another trick I learned in the catering biz was to pull the salad out one hour so that it wouldn't be cold! (You then have a 2-3 hour window so that you don't make anyone sick if you're using a mayo based dressing.)

I also do that with potato salad. I put a bit of vinegerette on while the potatoes are HOT and that makes for the tastiest salads!


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Old 09-07-2004, 08:08 PM   #13
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I'm afraid the question seems like a contradiction to me. To absorb and to nullify are two different things.

To absorb the flavors - drain the pasta but DO NOT rinse it! Just drain it, pour it into the bowl and add your dressing/sauce.

To nullify - follow the above but don't use as much.

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