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I'll -occasionally- (maybe twice a year) buy Marzetti's chunky bleu.
Mostly though I make my own tahini dressing, bleu cheese dressing, or use oil and vinegar, or even oil and lemon juice. The only reason I don't make caesar from scratch is you have to make a lot of it, and I'm the only one who eats it, so I'd end up having to throw most of it away (it's made with raw egg).
So I get the bottled stuff, that has some preservatives and pasteurized egg.
The only reason I don't make caesar from scratch is you have to make a lot of it, and I'm the only one who eats it, so I'd end up having to throw most of it away (it's made with raw egg).
But you can easily pasteurize raw eggs yourself, which not only makes it safer to eat the mayonnaise or salad dressing or whatever you make with it, but also makes it keep longer in the fridge.
Marie's Blue Cheese.
Lately, we are eating a lot of Kraft Green Goddess. I have no idea what's in it, but it's the dressing of choice lately.
Any kind of Italian, or vinaigrette, I always make from scratch. I think the bottled kinds are harsh tasting.
We'll try the Ken's Steakhouse Caesar.
When my parents were young, they used to go to Ken's Steakhouse on special occasions. I wonder if the actual restaurant is still there? This would have been in the 1940s and 50s.
Location: Los Angeles>Little Rock>Houston>Little Rock
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Quote:
Originally Posted by North Beach Person
You can get Green Goddess? I haven't been able to get it here for 20 years.
There was a long period of time where I could never find Green Goddess, but they carry it in the stores around here. In Little Rock they only had it at one little specialty grocery store.
You can get Green Goddess? I haven't been able to get it here for 20 years.
I have some in my fridge right now, but it isn't like what we remember from those days gone by, it is nothing different from ranch except the color.
I usually have 2 or 3 kinds of homemade dressing in the rridge and rarely use prepared ones, but it I do I like any of Ken's dressings and there is another one that come in a bottle that is more narrow at the top. The one we like is changaign dressing. Other than that I pretty much make mustard vinegarette, always keep home made blue chiise dressing in the fridge and homemade thousand Islnad. Hubby's very favorite is just lemon juice, a little Olive Oil and a litle parmensan cheese on top.
The triangle shaped bottle you refer to is Girard's. The Champagne is my favorite of this brand.
That yummy blue cheese stuff is most likely Marie's or Bob's Famous. Another childhood favorite.
OMG, that is the post I just made, it was about Girard's and yes, the Champagne, I had forgotten what kind it was as well. Thanks Bulldogdad.
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