tag:blogger.com,1999:blog-18071407.post2147400263227213186..comments2024-03-19T08:57:43.609+01:00Comments on Living the life in Saint-Aignan: French dressingKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-18071407.post-80878572274966311132017-04-17T02:56:40.289+02:002017-04-17T02:56:40.289+02:00from a Google link: "Ingredients: Water, Corn...from a Google link: "Ingredients: Water, Corn Syrup, Vinegar, Sugar, Tomato Puree (Water, Tomato Paste), Modified Food Starch, Salt, contains less than 2% of Xanthan Gum, Garlic Juice, Paprika, Mustard Flour, Propylene Glycol Alginate, Artificial Color, Yellow 6, Vitamin E Acetate, Potassium . . ."<br />Yours sounds much better.Emmhttps://www.blogger.com/profile/17365143273404503659noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-4641122131040360952017-04-16T06:52:19.930+02:002017-04-16T06:52:19.930+02:00I found it on the Safeway on-line shopping site — ...I found it on the Safeway on-line shopping site — the Kraft brand. Couldn't read the label to see the ingredients though.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-11233904361294925862017-04-16T06:50:15.779+02:002017-04-16T06:50:15.779+02:00We make a tomato pie in which you spread a thin la...We make a tomato pie in which you spread a thin layer of Dijon mustard on the bottom of a cooked pie shell, arrange some tomatoes on top of it, and bake that in the oven. It's great.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-88800032929285532702017-04-16T04:16:56.852+02:002017-04-16T04:16:56.852+02:00I'm pretty sure that industrial "French&q...I'm pretty sure that industrial "French" dressing is still being sold, but these days it contains high-fructose corn syrup instead of sugar. Nasty stuff, but it's cheap and in everything.<br />I like your tips for homemade dressing, will try them. Thanks.Emmhttps://www.blogger.com/profile/17365143273404503659noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-32164844850073228522017-04-15T21:30:22.320+02:002017-04-15T21:30:22.320+02:00Ken, I am sure I will love it :)Ken, I am sure I will love it :)Notes From ABroadhttps://www.blogger.com/profile/12202279303962539035noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-18828791024598334492017-04-15T19:05:44.957+02:002017-04-15T19:05:44.957+02:00Exactly. It's especially good made with fresh ...Exactly. It's especially good made with fresh garden tomatoes or our home-made tomato paste.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-92037952313509856332017-04-15T19:04:13.201+02:002017-04-15T19:04:13.201+02:00I think I ate a lot of that "industrial"...I think I ate a lot of that "industrial" French dressing during my first two years in college. And a lot of beans and franks. Afterwards, I wondered how we ever came to think it was French. Without the ketchup and brown sugar, the tomato vinaigrette dressing is pretty good.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-74980987463105262802017-04-15T18:59:30.826+02:002017-04-15T18:59:30.826+02:00Those grilled cheese sandwiches with dijon mustard...Those grilled cheese sandwiches with dijon mustard sound really good. Put on a slice of tomato and and see how you like that.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-38537745990160664732017-04-15T18:45:25.266+02:002017-04-15T18:45:25.266+02:00I had a cookbook once that was written in the 50s ...I had a cookbook once that was written in the 50s and it made me laugh every time ... there was never anything fresh, ketchup instead of a tomato etc ..<br /><br />I only use Dijon .. I like it on bread when making grilled cheese sandwiches too :)Notes From ABroadhttps://www.blogger.com/profile/12202279303962539035noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-36464448542572474562017-04-15T17:46:07.998+02:002017-04-15T17:46:07.998+02:00That sounds interesting... I like that it's no...That sounds interesting... I like that it's not sweet... and it's fresh, fresh, fresh!Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-84322389775408986222017-04-15T16:03:59.858+02:002017-04-15T16:03:59.858+02:00I like the idea of using chopped fresh tomatoes. I...I like the idea of using chopped fresh tomatoes. I never really liked our French dressing on anything except grapefruit/avocado salads. Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-76873996005782807362017-04-15T15:40:53.705+02:002017-04-15T15:40:53.705+02:00That's how we make it.That's how we make it.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-26565078284835292992017-04-15T15:39:47.045+02:002017-04-15T15:39:47.045+02:00Tomato in a salad can only be good. We have tomato...Tomato in a salad can only be good. We have tomato paste we made with tomatoes from last year's garden. Maybe better than store-bought... It's always possible to reduce the quantity.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-88526250804693235672017-04-15T13:47:04.492+02:002017-04-15T13:47:04.492+02:00I always use Dijon in vinaigrette to help emulsify...I always use Dijon in vinaigrette to help emulsify the oil and vinegar. The addition of tomato paste sounds like such a good idea and would also help, I'd think. I remember when French waiters would make the dressing at the table...first mix the vinegar and Dijon together and then slowly, slowly add the oil while "beating" the mixture until it was creamy. Sheilahttps://www.blogger.com/profile/04335063080532127542noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-21327923676435777202017-04-15T13:43:09.351+02:002017-04-15T13:43:09.351+02:00seems like a lot of tomato paste
seems like a lot of tomato paste<br />melindahttps://www.blogger.com/profile/14337254308066184912noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-31401735379459136412017-04-15T10:46:19.185+02:002017-04-15T10:46:19.185+02:00I first came to France in 1970, and I started lear...I first came to France in 1970, and I started learning French cooking from French people in 1972. I have always had vinaigrette with mustard in it. Despite the fact that, to some, a traditional vinaigrette is only vinegar, salt, and oil. Pepper is frowned upon.<br /><br />Back in the 1970s, people I knew in Rouen and Paris didn't use olive oil. They said the taste was too strong. But they did put Dijon mustard in their vinaigrette. They were from Burgundy or Champagne and had lived in places like Besançon. Maybe they weren't true Parisians where vinaigrette is concerned. They also made tomato vinaigrette using fresh tomato finely chopped, if I remember correctly.<br /><br />It's always been "kosher" to add some diced shallot, onion, or garlic to vinaigrette. Or some tarragon (or tarragon-flavored vinegar). A lot of it depends on what kind of lettuce you are dressing. Escarole or frisée are often dressed with a garlic vinaigrette.<br /><br />Traditions, like language, evolve. LOL.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-22560872197010421792017-04-15T09:50:56.794+02:002017-04-15T09:50:56.794+02:00Our traditional vinaigrette was one part white win...Our <i>traditional</i> vinaigrette was one part white wine vinegar in which the salt was dissolved plus three parts olive oil and some ground black pepper.chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-84908435340317191792017-04-15T07:03:53.568+02:002017-04-15T07:03:53.568+02:00looks great Happy Easterlooks great Happy EasterGosiahttps://www.blogger.com/profile/14604712540141917583noreply@blogger.com