Recipes > Veggies, Casseroles, & Other Side Dishes

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hikerman:

--- Quote from: Old Hickory on September 03, 2017, 11:25:18 AM ---I love a good vinegar and oil dressing, simple but easy to screw up. 

--- End quote ---

I couldn't agree more OH! The simpler things are, the more exact they must be made. I had been trying to recreate this dressing at home for years without much luck until I flat-out asked a kitchen staff employee.

IR2dum:
Bookmarked.

stalag:
I am going to point out that the flavor notes are different between the flavor extracted in oil, and the flavor extracted in vinegar.  It is my recommendation to divide the spice in half, add one part to the oil, and one part to the vinegar separately, store overnight and combine the next day.  You will get a much stronger flavor.

hikerman:

--- Quote from: stalag on September 04, 2017, 05:31:56 AM ---I am going to point out that the flavor notes are different between the flavor extracted in oil, and the flavor extracted in vinegar.  It is my recommendation to divide the spice in half, add one part to the oil, and one part to the vinegar separately, store overnight and combine the next day.  You will get a much stronger flavor.

--- End quote ---

Stalag, what you say may be true. But to change the process of the recipe would obviously change the end flavor profile. I think you are missing the point on this time-honored recipe. It is a simple, easy to make recipe with an end result that helped drive a flourishing 98 year restaurant run.

stalag:

--- Quote from: hikerman on September 04, 2017, 10:55:03 AM ---
--- Quote from: stalag on September 04, 2017, 05:31:56 AM ---I am going to point out that the flavor notes are different between the flavor extracted in oil, and the flavor extracted in vinegar.  It is my recommendation to divide the spice in half, add one part to the oil, and one part to the vinegar separately, store overnight and combine the next day.  You will get a much stronger flavor.

--- End quote ---

Stalag, what you say may be true. But to change the process of the recipe would obviously change the end flavor profile. I think you are missing the point on this time-honored recipe. It is a simple, easy to make recipe with an end result that helped drive a flourishing 98 year restaurant run.

--- End quote ---

I recognize your reticence.  However I would suggest you try it.  It will enhance the flavor, not change the note drastically.  Try it once and let me know empirically!

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