tonight’s audience participation is like buddah

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  1. The old Kraft Golden Caesar that they QUIT MAKING!

    Regular Caesar is second, specifically the stuff from The Outback Steakhouse.

    Comment by Mumblix Grumph — July 5, 2012 @ 8:16 pm

  2. Olive oil and wine vinegar and fresh squeezed lemon.

    or Good seasons Italian mix.

    Extra credit: How many have the mixing bottle?

    Comment by mech — July 5, 2012 @ 8:41 pm

  3. Pie!

    Comment by Larry — July 5, 2012 @ 8:54 pm

  4. Lighthouse Salad Dressing – Idaho Bleu Cheese with the big chunks of bleu cheese in it.

    Comment by PeggyU — July 5, 2012 @ 10:04 pm

  5. The honey-mustard poppy seed salad dressing that Red Robin has.

    Comment by Caged Insanity — July 5, 2012 @ 10:29 pm

  6. I usually only eat salad when the weather is hot. Dressing usually, normally, almost always consists of shorts, mebbe no shirt and sandals.

    Comment by Colonel Jerry USMC — July 5, 2012 @ 10:30 pm

  7. mech…I do!
    I wanna find the one that has all the recipes on it tho.

    Comment by SondraK, Queen of my domain — July 5, 2012 @ 10:31 pm

  8. Homemade ranch. I like a full fat Greek yogurt recipe I found.

    Comment by PatrickP — July 5, 2012 @ 10:32 pm

  9. Ranch.

    Or home made Big Mac sauce.

    Comment by JoeRanchMember&#8482 — July 5, 2012 @ 10:40 pm

  10. semi colon trouble.

    Comment by JoeRanchMember™ — July 5, 2012 @ 10:42 pm

  11. ^Sounds…disdressing… :)

    Comment by SondraK, Queen of my domain — July 5, 2012 @ 11:25 pm

  12. Personally, I think there should be a diet salad dressing called “500 Islands”……

    Comment by Reg — July 6, 2012 @ 12:37 am

  13. Ken’s sweet vidaila(sp?) onion.

    Comment by blindshooter — July 6, 2012 @ 3:43 am

  14. Agree with mech on this: “Olive oil and wine vinegar and fresh squeezed lemon” ‘cept that I mash a bit of fresh garlic in it.

    Use somethin very similar for eggrolls, too, but with spicy Asian vinegar and LOTS of garlic.

    Milady uses that for pickin & eatin fresh-boiled shrimp or crab meat.

    Comment by bocopro — July 6, 2012 @ 3:54 am

  15. Good Seasons Italian. I have two mixing bottles. Make it with extra virgin olive oil & red wine vinegar, with a splash extra water & red wine vinegar.

    Comment by Stick — July 6, 2012 @ 4:28 am

  16. French & Bleu cheese mixed (aka french roquefort).

    Comment by wordsofearnest — July 6, 2012 @ 5:31 am

  17. Chunky Blue Cheese–and hot bacon are up there as the best for me.

    Comment by geezerette — July 6, 2012 @ 6:20 am

  18. Bleu cheese. No brand pref.
    The combination of a salted, cool tomato slice and a little bleu cheese dressing gives me a Summertime smile.

    Comment by DougM (November is coming) — July 6, 2012 @ 6:22 am

  19. The creamy italian at Strings italian restaurant.

    Comment by logdogsmith — July 6, 2012 @ 6:26 am

  20. Olive oil and wine vinegar and fresh squeezed lemon” ‘cept that I mash a bit of fresh garlic in it
    yep, or I will substitute green olive juice for the wine vinegar.

    Comment by Melissa In Texas — July 6, 2012 @ 6:26 am

  21. I prefer ranch, but will occasionally try something else.

    However, in my house, cat hair is a mandatory additional ingredient in everything.

    Comment by Fat Baxter — July 6, 2012 @ 6:32 am

  22. Extra credit: How many have the mixing bottle?

    We have three in the cupboard.

    The Good Seasons Italian is my favorite, made with light Olive oil and Red Wine vinegar with a splash of Balsomic vinegar.

    I used to drown a salad in thousand island, but I eventually got tired of eating so much fat/oil on a salad. In general I avoid greasy foods. They taste good but make me feel fat and slow.

    Comment by Brad — July 6, 2012 @ 6:45 am

  23. Bleu Cheese

    I’d say “Roquefort”, but I’m not that picky. Any bleu will do.

    Comment by mojo — July 6, 2012 @ 7:24 am

  24. Bleu cheese. If I’m eating rabbit food, I want something to put the calories/fat/cholesterol back in.

    Comment by rickn8or — July 6, 2012 @ 7:44 am

  25. Depends on the mood…. Bleu Cheese #1, followed by 1000 Island—Bob’s Big Boy, and Newman’s Italian.

    Doug, cook up some crispy bacon and then dip it in the Bleu!

    Comment by Wollf — July 6, 2012 @ 7:46 am

  26. Right now it’s chipotle ranch dressing. Otherwise it’s a light raspberry vinaigrette.
    But if the salad is loaded with eggs, baby corn, mushrooms, etc., I don’t put anything on because it just tastes better.

    Comment by Paladin — July 6, 2012 @ 7:48 am

  27. Marie’s Blue Cheese dressing with a side of crumbled Blue Cheese. Or, Ken’s Caesar Salad

    Comment by TRKOF — July 6, 2012 @ 9:38 am

  28. I used to like Green Goddess, but haven’t seen it for a while.
    Bacon is always good.

    Comment by Alan outback bacon czar — July 6, 2012 @ 9:41 am

  29. Bacon fat. With crumbled bacon in it.

    Hold the vegetables.

    Comment by N.O'Really — July 6, 2012 @ 9:50 am

  30. Ken’s Country French

    Comment by staghoundshttp://en.wikipedia.org/wiki/Salish_Sea_human_foot_discoveries — July 6, 2012 @ 9:57 am

  31. #10,Joe. Is that when only half of your ass hurts?

    Comment by Alan outback bacon czar — July 6, 2012 @ 10:27 am

  32. Chunky blue cheese for a basic garden or chef’s salad, scratch built caesar, just the caesar ingredients, nothing else.

    pure or extra-virgin olive oil
    two egg yolks
    dry mustard
    fresh squeezed lemon juice
    2-3 anchovies
    balsamic vinegar
    clove garlic
    fresh ground pepper

    Comment by dick, not quite dead white guy — July 6, 2012 @ 10:39 am

  33. Homemade Garlic Lovers:
    2 parts EVOO
    2 parts Garlic Joy *
    1 part vinegar (basalmic or flavored, to taste)
    mix & pour.

    *this is a sweet garlic paste, consistency of creamy peanut butter; totally awesome if you like garlic
    http://www.joyofgarlic.com

    Comment by danintampa — July 6, 2012 @ 2:43 pm

  34. ‘Cept for the vinegar, that sounds like a good recipe for makin your own spread for garlic toast.

    Comment by bocopro — July 6, 2012 @ 2:47 pm

  35. Simple Home made;

    2parts canola oil
    1part Real Lemon
    1 1/2 part Frenches Mustard
    Garlic Salt, Pepper,Sea Salt, I mix to the eye on this.

    Put em’ all together and rock!

    Comment by LLoyd — July 6, 2012 @ 3:07 pm

  36. mmm, love salads, so I match dressings to salads/meals. I love salads with berries and berry vinegrettes, BBQ Ranch (Sweet Baby Rays + Hidden Valley) dressings with crispy chicken, House Italian with red sauces, Creamy Italian when I can’t decide if I want ranch or italian, Straight up Olive Oil and Balsamic…………

    Comment by katzemeow — July 6, 2012 @ 3:19 pm

  37. Any high-end bleu. Fo-Evah.

    Not so fast. That is, until lately.

    After 30+ years as an afficianado of all things bleu, I discovered Girard’s Champagne dressing. Despite the MSG it’s now a beverage as well as a dressing at my house.

    Comment by Poor — July 6, 2012 @ 5:12 pm

  38. Katz– It’s hard enough trying to remember what wines go best with what’s on the menu much less dressings — but yes there is a difference.

    Comment by geezerette — July 6, 2012 @ 7:00 pm

  39. Ok….. You all dragged it out of me, to whit:

    Two fingers of Woodford Reserve Kaintucky Bourbon, Four ice cubes,

    Screw The Salad.

    That, my Friends, is Dressing.

    Comment by Wollf — July 6, 2012 @ 7:39 pm

  40. Homemade Raspberry/Chipotle Vinegarette over Fresh picked spinach, hard boiled egg slices and crumbled apple smoked bacon bits….

    Wollf, *THAT* salad comes after the three fingers of Stranahan’s Colorado Whiskey with a splash of nipple freezin’, cold ass spring water!

    Comment by Sven in Colorado — July 7, 2012 @ 1:05 pm

  41. Found a technical assessment criterion.

    Comment by DougM (November is coming) — July 8, 2012 @ 8:38 am

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