Tennessee getting ready to reopen at the end of month

[Deleted]

I didn't know Casa was locally owned. I heard it is a Mexican Restaurant. I thought it like Applebee's or Ponderosa.

[Deleted]

I see a lot of military people in Walmart each day both North Utica and New Hartford. I was walking out of Walmart today and stopped to thank one of them for helping out in this COVID pandemic and as we were walking out this huge helicopter flew over head and I looked up and said to him: Oh look is that your ride..... he laughed.

[clarencebunsen]

My favorite, red wine vinegar and olive oil. Adjust the ratios to your taste, it will be good.

[Clipper]

Apr 23, 2020 2:20:43 GMT -5 clarencebunsen said:

My favorite, red wine vinegar and olive oil. Adjust the ratios to your taste, it will be good.

Kathy has made a similar dressing in the past. She used the shaker bottle that came with dry Italian dressing mix. Olive oil, red wine vinegar, a dash of Italian seasoning, and a dash of garlic powder. Left overnight, the flavors of the added ingredients infuse the oil and vinegar. She hasn't made it in quite awhile. Recently we have enjoyed trying a wide variety of bottled dressings, including a wide variety of flavored vinaigrettes and gourmet brands. Both of us are serious salad eaters. While I do watch sodium, fats, and sugars, if a person doesn't drench a salad with dressing, the quantities of those ingredients consumed is not a matter of grave concern. We eat our salads from a deep bowl, with the purpose in mind of having room to toss the salad well in our bowls at the table after adding a minimal amount, such as 3 or 4 tablespoons of dressing. One of the advantages of a vinaigrette is that a smaller quantity brings more flavor to the table than an equal quantity of a creamy or sweet dressing.

[BHU]

Apr 23, 2020 7:32:10 GMT -5 Clipper said:

Apr 23, 2020 2:20:43 GMT -5 clarencebunsen said:

My favorite, red wine vinegar and olive oil. Adjust the ratios to your taste, it will be good.

Kathy has made a similar dressing in the past. She used the shaker bottle that came with dry Italian dressing mix. Olive oil, red wine vinegar, a dash of Italian seasoning, and a dash of garlic powder. Left overnight, the flavors of the added ingredients infuse the oil and vinegar. She hasn't made it in quite awhile. Recently we have enjoyed trying a wide variety of bottled dressings, including a wide variety of flavored vinaigrettes and gourmet brands. Both of us are serious salad eaters. While I do watch sodium, fats, and sugars, if a person doesn't drench a salad with dressing, the quantities of those ingredients consumed is not a matter of grave concern. We eat our salads from a deep bowl, with the purpose in mind of having room to toss the salad well in our bowls at the table after adding a minimal amount, such as 3 or 4 tablespoons of dressing. One of the advantages of a vinaigrette is that a smaller quantity brings more flavor to the table than an equal quantity of a creamy or sweet dressing.

We use the dry mix you described with extra virgin olive oil. It's not bad at all. Most of the bottled dressings are loaded with sugar & salt. The best way to go is to make your own to avoid the added fat, salt & sugar. And it's cheaper. 

[Clipper]

We eat a lot of salad and try not to eat an over abundance of fat, salt or sugar anywhere else in our diet most of the time, so eating a wide variety of dressings makes a salad a treat. Kind of like buying an assortment of different donuts at Holland Farms, but a touch healthier, haha. I haven't bought the dry Italian dressing mix in a long time. I used to love the stuff..

[Clipper]

While speaking about the dry salad dressing mix. Has anyone used it to make Italian beef? I made it a couple of times using the Italian salad dressing mix and a chuck roast or rump roast of beef cooked in the slow cooker with a jar of pepperoncini, juice and all, some diced tomatoes, the dressing mix, and an onion finely sliced, until it was done enough to pick apart with two forks. I put it on a nice roll with mozzarella cheese. After I assemble the sandwich I put it back in the oven just long enough to melt the cheese and make the roll nice and crisp on the outside.

Hmm. Now I am wanting Italian beef. Haven't had it in a couple of years.