Divine Russian dressing. Adjusting the amount of ingredients to taste, adding a few spoons of freshly grated horseradish-no mild Mrs Gold’s for me-and you have an extra special “special” sauce.
Suggest using a rasp to finely grate onion.
Spoon generously on Iceberg and Romaine, dress shrimp cocktail, burgers and sliders, roast beef and rye bread sandwiches.
Feel better, Michael. Up for a burger good wishes. 🇺🇸🇷🇺
You're the 2nd person to mention shrimp cocktail and now that's all I want. My friend Craig made a fantastic horseradish sauce for our roast beef and it made me wonder why I'd been ignoring that poor root for so long. Intrigued about adding it to a burger!
"Flavor agents" needs to enter the common cooking vernacular, STAT!
In other news, TIL that Russian dressing, properly made, includes horseradish, a root vegetable of which I am very fond. Pretty sure the Russian dressing my mom bought at the local IGA contained not even a hint of horseradish. My fine-tuned palate would've detected it.
Worth it for the "Mucus & Weltschmerz" all by itself. But isn't there just a hint of fine-diced pickle in this? I recall walking up to a open-air boiling pot and counter, getting a Louie dressing (that was essentially the same as this) on a 1/2 lb. of fresh picked Dungeness and some shreds of iceberg, for about $5. A ridiculous price for the SF Fisherman's Wharf tourist crowd in the 60s.
I'm very happy you liked the "M & W" bit. If I'd had pickles on hand to add, I might have done it. Texturally, they'd be a decent way to mimic the texture of caviar (though not quite)? They'd make a nice addition anyhow and it's a blurry line between Russian, French, Louie, and maybe even Catalina(!) dressings. And $5 could have bought you a big, fat, juicy steak in the 1960s...
File away for next time: St. Elmo Very Spicy Cocktail Sauce
If you haven't had it, it packs a heavy wasabi-like punch. Sort of a shrimp cocktail tradition in our family during the holidays... put it out with no warning to guests and lie in wait.
Caviar! Who knew?
What I want to know is why was a thrifty New Hampshirite being so cavalier with caviar?
There was a time web it was cheap!
I suppose everything's been cheap at one point and, yes Sean, I include myself in that statement.
But never trashy
Bless you for that.
Divine Russian dressing. Adjusting the amount of ingredients to taste, adding a few spoons of freshly grated horseradish-no mild Mrs Gold’s for me-and you have an extra special “special” sauce.
Suggest using a rasp to finely grate onion.
Spoon generously on Iceberg and Romaine, dress shrimp cocktail, burgers and sliders, roast beef and rye bread sandwiches.
Feel better, Michael. Up for a burger good wishes. 🇺🇸🇷🇺
You're the 2nd person to mention shrimp cocktail and now that's all I want. My friend Craig made a fantastic horseradish sauce for our roast beef and it made me wonder why I'd been ignoring that poor root for so long. Intrigued about adding it to a burger!
Aw, feel better Michael.
And for the record, as a young teen girl, I thought Reuben Kincaid was one of the creepiest men I have ever seen.
Yet who could have possibly known that Danny would wind up the creepiest of all…
"Flavor agents" needs to enter the common cooking vernacular, STAT!
In other news, TIL that Russian dressing, properly made, includes horseradish, a root vegetable of which I am very fond. Pretty sure the Russian dressing my mom bought at the local IGA contained not even a hint of horseradish. My fine-tuned palate would've detected it.
I think “flavor agents” is a term relegated to American food labs. Our Canadian friends would utilize “flavour agents/agents aromatisants”, of course.
What will those wacky Canadians think of next?
P.S. I stand in full solidarity/solidarité with/avec our Canadian friends!
I have always had a sentimental weakness for Canadians.
Good people!
Sorry but... I think you're even funnier when you're sick.
So drugs DO spark creativity!
Was this in question?
Merely feigning innocent surprise.
Worth it for the "Mucus & Weltschmerz" all by itself. But isn't there just a hint of fine-diced pickle in this? I recall walking up to a open-air boiling pot and counter, getting a Louie dressing (that was essentially the same as this) on a 1/2 lb. of fresh picked Dungeness and some shreds of iceberg, for about $5. A ridiculous price for the SF Fisherman's Wharf tourist crowd in the 60s.
I'm very happy you liked the "M & W" bit. If I'd had pickles on hand to add, I might have done it. Texturally, they'd be a decent way to mimic the texture of caviar (though not quite)? They'd make a nice addition anyhow and it's a blurry line between Russian, French, Louie, and maybe even Catalina(!) dressings. And $5 could have bought you a big, fat, juicy steak in the 1960s...
Hot Reuben Kincaid. I’m sick, too, Michael, but now I have hope.
Sometimes hope and the Partridge Family is all we have to cling to.
I had indeed forgotten how devilishly sexy Reuben Kincaid was.
Nothing sexier than a consistently put upon man.
File away for next time: St. Elmo Very Spicy Cocktail Sauce
If you haven't had it, it packs a heavy wasabi-like punch. Sort of a shrimp cocktail tradition in our family during the holidays... put it out with no warning to guests and lie in wait.
I like this idea. Also, I think the shrimp cocktail needs a big comeback
Agree. Deserves to be more than part of the tiara tier trio to a seafood tower.
Now all I want is a crown of shrimp regal an heavy enough to open Parliament.
I could think of a use for a gallon of Russian dressing, but alas my teenage years are past
I won't even dare to ask (as much as I would like to).