Guest thanksomuch Posted February 9, 2009 Share Posted February 9, 2009 first gather your ingredients: lemon juice (half a lemon does the trick) two garlic cloves (or less ot more depending on how much you like it but DO NOT omit) 1/3 cup mustard (all i had was shitty cheap yellow mustad, use any kind you'd like to try) 3 egg yolks 1/3 cup apple cidar vinager (white wine, white or sushi vinager can be used as well) one can anchovies (oil and all) 2 cup olive oil salt and pepper to taste. add everything but your oil and lemon juice. be sure to strain the seeds out of your lemon when adding the juice which you can do next. blend everything together. now, this is the base of your dressing so give it a little taste. if you think it needs mroe of anything add it. if it's too strong, don;t woory, once you add the oil it begins to mellow. add oil sloooowly. if you add it too fast the oil will seperate from the rest of the items. this i called "breaking" after you are done bleninding, pour out your dressing and set aside. rip your lettace into nice bite sized peices season your chicken grill it toss your salad (giggle) plate and eat! Link to comment Share on other sites More sharing options...
Guest analogue wings Posted February 9, 2009 Share Posted February 9, 2009 needs more homespun banter and a twist or hook of some kind "thanksie teh octopus secs cook" or something... Link to comment Share on other sites More sharing options...
Guest thanksomuch Posted February 9, 2009 Share Posted February 9, 2009 well come up with somethig better and i will change the title. but umm, not ganna do the octo love one. Link to comment Share on other sites More sharing options...
essines Posted February 9, 2009 Share Posted February 9, 2009 awesome. i'm going to cook everything you post. Link to comment Share on other sites More sharing options...
Guest analogue wings Posted February 9, 2009 Share Posted February 9, 2009 well come up with somethig better and i will change the title. but umm, not ganna do the octo love one. you could just have a picture on your apron or sthg, jeez you do need pics of you manhandling the indregients tho. it's alla bout PERSONALITY Link to comment Share on other sites More sharing options...
Guest thanksomuch Posted February 9, 2009 Share Posted February 9, 2009 Looks fucking delicious! Jealous that you're obviously in a test kitchen--unless you're money enough to have stainless steel everything and an 8 range stove :grin: When you use the anchovies like that, do you ever cwunch on a bone in your sauce? I've always wondered about that. I've always used anchovy paste in a Thai cooking framework and I always figured it was ground well enough to pulverize any bones. i work at the Home Shopping Network as a food stylest ( or my big ass fancy title "On-Air Culinary Producer"). we have two 10 range stoves :o i use the regular old canned anchovies. the bones get all mashed up in the blender or food processor, or w/e you use. Link to comment Share on other sites More sharing options...
chaosmachine Posted February 9, 2009 Share Posted February 9, 2009 in other news, i made an omelette for the first time the other day. mushroom and red peppers. it was good. Link to comment Share on other sites More sharing options...
Guest hahathhat Posted February 9, 2009 Share Posted February 9, 2009 Replying to cheesar cyclone silos - learn hay! lksdjflkjsdlkfjlksdfjsldf: jlskjflkj sldkfjsdlkf (shdkfkdsfdsfdsfd) 2.3 hats breakore 1/3 hat sdflkjsdf (fskjdfjlkdsjflkdsjflksdjflk) 3 sldkfjslkdfjdslkf 1/3 hat dslkfjlkdsjflkds (slkdjhfkjdshfkjsdhkjf ds) 2 cup bra salt and pepper to taste. sdlkfjlk slkdfjlsk flk jlkjsd flsjdlkf jslkdf jslkdjfldsjfl sdlkjfjsldkjflkds jfslkfdj sdljkfjl slkdjflk jlk jglksjd flksdj Link to comment Share on other sites More sharing options...
Guest thanksomuch Posted February 9, 2009 Share Posted February 9, 2009 oooh i should do that next. i have the shit for it here... just.. i should work >< Link to comment Share on other sites More sharing options...
Guest analogue wings Posted February 9, 2009 Share Posted February 9, 2009 Thanksie are you gonna do requests? Can I request something tex-mex with chorizo? Link to comment Share on other sites More sharing options...
Guest thanksomuch Posted February 9, 2009 Share Posted February 9, 2009 it's kinda ganna be based on how busy i am at work, and what he already have here in the kitchen. some times we have a fuck ton of food and some times we have none. Link to comment Share on other sites More sharing options...
keltoi Posted February 9, 2009 Share Posted February 9, 2009 caesar needs parmesan! otherwise mmmn mmmmmnnn! Link to comment Share on other sites More sharing options...
Guest thanksomuch Posted February 9, 2009 Share Posted February 9, 2009 caesar needs parmesan! otherwise mmmn mmmmmnnn! i agree but i made it with wehat i had >< Link to comment Share on other sites More sharing options...
keltoi Posted February 9, 2009 Share Posted February 9, 2009 well you did the best you possibly could... » Click to show Spoiler - click again to hide... « WITHOUT PARMESAN Link to comment Share on other sites More sharing options...
Guest thanksomuch Posted February 9, 2009 Share Posted February 9, 2009 Link to comment Share on other sites More sharing options...
autopilot Posted February 9, 2009 Share Posted February 9, 2009 I usually make my ceasar with lemon, anchovie, Worcestershire Sauce, garlic, and parmesan on romaine. It's pretty far removed from the creamy style dressing, but I love the way it tastes. I also support a series of food related threads. Link to comment Share on other sites More sharing options...
keltoi Posted February 9, 2009 Share Posted February 9, 2009 not to continuously shart all over your recipe but i also wouldn't even contemplate a caesar without bacon and croutons. nice dressing though! Link to comment Share on other sites More sharing options...
Guest thanksomuch Posted February 9, 2009 Share Posted February 9, 2009 umm i have never had it with bacon, but mostly i was trying to teach people how to make the dressing. MAKE YOUR OWN COOKING THREAD, MEANY! Link to comment Share on other sites More sharing options...
keltoi Posted February 9, 2009 Share Posted February 9, 2009 hay i'm just contributing.... try it with bacon for the saltiness instead of the anchovy. Link to comment Share on other sites More sharing options...
Guest thanksomuch Posted February 9, 2009 Share Posted February 9, 2009 anchovies are what make ceasar, ceasr, dear friend. other wise make that crap with mayo, mustard powder and fucking lemon juice from a bottle. Link to comment Share on other sites More sharing options...
keltoi Posted February 9, 2009 Share Posted February 9, 2009 A typical Caesar salad comprises romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, and black pepper originally prepared tableside. Caesar Cardini (Italian-born Mexican) is credited with creating the salad. Contrary to popular belief, the original Caesar's salad recipe (unlike Alex's Aviator's salad) did not contain pieces of anchovy; the slight anchovy flavor comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad. to me it's the croutons and parmesan dressing that make a caesar salad. edit - as long as it's tasty right? Link to comment Share on other sites More sharing options...
beneboi Posted February 9, 2009 Share Posted February 9, 2009 wtf anchovies? disgusting cooking thread fail C- would not eat Link to comment Share on other sites More sharing options...
keltoi Posted February 9, 2009 Share Posted February 9, 2009 anchovies are what make ceasar, ceasr, dear friend. LOL CAESAR Link to comment Share on other sites More sharing options...
keltoi Posted February 9, 2009 Share Posted February 9, 2009 SEEEEEEEZZUR... 1. weave bacon 2. enjoy Link to comment Share on other sites More sharing options...
pcock Posted February 9, 2009 Share Posted February 9, 2009 for a food stylist, it doesnt actually look very pretty. im sure its delicious though. Link to comment Share on other sites More sharing options...
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