What Are You Eating Today?

[Toni]

Tastes of tomatoes, vinegar, eggs, anchovies, salt ... what? : )


nm. I realised that google is my friend and now know it is mayonnaise with added cream and herbs (dill, parsley, lots of salt containing additives and pepper) .

Sounds OK.

List of ingredients seems standard:

Ingredients​

• 1/2 cup mayonnaise
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup buttermilk or milk
• 2 tablespoons finely minced fresh chives or 1/2 teaspoon dried
• 3 tablespoons finely minced parsley or 3/4 teaspoon dried
• 2 tablespoons finely minced dill or 1/2 teaspoon dried
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon fresh lemon juice or white wine vinegar
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

I will note that I suspect most commercially available ranch dressing uses white vinegar rather than lemon juice and I have never noticed a pepper flavor. It’s a bit tangy.

If I am eating in a restaurant this is often the salad dressing I will request because often there are no other good options.

At home, we do a vinaigrette, often with herbs or even a bit of Dijon mustard and garlic. No salt ( dietary restrictions). Cracked black pepper sometimes.

 

[ZiprHead]

If I am eating in a restaurant this is often the salad dressing I will request because often there are no other good options.

It's French or Italian for me. Ranch would be my third choice.

 

[gmbteach]

Tonight is the deciding game for our annual State of Origin and my brother is hosting. He wants marinated bbq sausages. So I’ll make a marinade out of tomato paste, mustard, cumin, soy sauce, salt and pepper. Knick the casings, pour over the marinade and cook in an oven tray in the oven or bbq. You can use cheap arse snags for this, or Frankfurters.

 

[TV and credit cards]

If I am eating in a restaurant this is often the salad dressing I will request because often there are no other good options.

It's French or Italian for me. Ranch would be my third choice.

It was always Russian dressing for me. Invented in Nashua, New Hampshire, by James E. Colburn in the 1910s.

 

[Tharmas]

Made something for brunch I haven't made in a while - a Lemon Baby. It's a standard Dutch Baby with a bit of sugar and a few squirts of lemon juice (I'll be damned before I grate a whole lemon by hand to get enough zest). After baking it's coated with lemon curd and garnished with blueberries and some powdered sugar (you can tell I don't have a sifter). It turned out really well. I served it with sides of sausage and a melon medley.

 

[bilby]

It's a standard Dutch Baby

Not very "standard", insofar as today was the first time in my almost fifty six years of life that I have ever heard of a Dutch Baby.

Google tells me it is a sweet version of a Yorkshire Pudding.

 

[Elixir]

I’ll eat baby sweet corn or baby peas, but mostly, baby is off the menu in our house.

 

[thebeave]

I’ll eat baby sweet corn or baby peas, but mostly, baby is off the menu in our house.

Not even Baby Ruth?

 

[gmbteach]

It's a standard Dutch Baby

Not very "standard", insofar as today was the first time in my almost fifty six years of life that I have ever heard of a Dutch Baby.

Google tells me it is a sweet version of a Yorkshire Pudding.

That’s what it looks like. A sweet Yorkshire pudding.

But with sausage? Ummm.