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In Topic: Welcome to the IHoP
Today, 08:02 AM
MKader17, on 07 September 2010 - 09:04 PM, said:///M5, on 07 September 2010 - 07:41 PM, said:Julian, on 07 September 2010 - 07:16 PM, said:MKader17, on 07 September 2010 - 07:56 PM, said:For fear of sounding dumb, what do you mean by, "buy basalmic"?
Balsamic Vinegar
It's delicious and complex in flavor. The Real stuff can be extremely expensive but you can find it for a reasonable price.
Err, almost, you can find YOUNG stuff for a reasonable price. The really old stuff is amazing though, I've had some that is $250 for 100ml and it is like crack.
I never mix it ahead of time, but make a dressing right before I eat. Make an emulsion with the vinegar, olive oil and I personally like to add some pulverized garlic. Here's a little hint, if you've never made an emulsion a bit of brown mustard will REALLY help it stay together
How bout that college budget shiz? lol
any recommendations on parts of vinegar to olive oil?
I start with a slightly oil biased 1:1 ratio and then taste and add oil untill it's right. Depending on my mix ins it can vary a bit but usually it's probably close to the classical 2 oil 1 vinegar.
With balsamic I love the flavor so much that I will go a little heavier than most people I bet. sometimes i'll just splash a teaspoon in my mouth for a kick while cooking.
If I use a regular red wine vinegar it's much much more harsh and needs some calming...... For a point of referance though I cannot remember the last time I made a vinegarette without balsamic. -
In Topic: Welcome to the IHoP
Today, 07:56 AM
///M5, on 07 September 2010 - 07:41 PM, said:Julian, on 07 September 2010 - 07:16 PM, said:MKader17, on 07 September 2010 - 07:56 PM, said:For fear of sounding dumb, what do you mean by, "buy basalmic"?
Balsamic Vinegar It's delicious and complex in flavor. The Real stuff can be extremely expensive but you can find it for a reasonable price.
Err, almost, you can find YOUNG stuff for a reasonable price. The really old stuff is amazing though, I've had some that is $250 for 100ml and it is like crack.
I never mix it ahead of time, but make a dressing right before I eat. Make an emulsion with the vinegar, olive oil and I personally like to add some pulverized garlic. Here's a little hint, if you've never made an emulsion a bit of brown mustard will REALLY help it stay together
MMMMmmmmmmmm I do the exact same most of the time with the mustard. I flavor it based on the greens or the food I'm having it with most of the time. I'm lazy and make it ahead of time and keep on hand for salads. We eat quite a bit of salad at my house lately. -
In Topic: Welcome to the IHoP
Yesterday, 02:46 PM
Ryan where do you pick up your handloading consumables?
Also I'm looking into the dillon reloaders, I want to understand something though. One pull puts in the primer, loads the powder and seats/crimps the projectile?
And as long as I buy a machine from their web site I can get it in the cartridge I want and then the only adjustments I would need to make to reload another cartidge is adjust the powder rate and have the proper die? -
In Topic: Welcome to the IHoP
Yesterday, 02:41 PM
topgun, on 07 September 2010 - 08:39 AM, said:In the market for a new carry gun. Looking pretty heavily at something like a Smith 442 for appendix carry, now to go find one local if I can. Shipping to FFL's is such a pain.
The ATF takes all the fun out of everything.
38 special? -
In Topic: Welcome to the IHoP
Yesterday, 12:25 PM
the only "light/low cal/low fat" dressing I use is western. It's flavor hinges on sweetness so cutting the oil isn't so bad.
If u want a good dressing buy balsamic and use olive oil. If u want it to be much much much healthier use udo's oil. I add rosemary to mine and than salt and pepper and other spice to taste.
we keep a bottle in the fridge. if u use olive oil it will solidify, if u use udo's it will not.
