It's hot outside, and who wants to cook? Not us. Instead, we're talking salad dressing. Join us for a discussion of oil, vinegar, miso, gloop-gloop, and Paul Newman's bare chest.
July 22, 2010
It's hot outside, and who wants to cook? Not us. Instead, we're talking salad dressing. Join us for a discussion of oil, vinegar, miso, gloop-gloop, and Paul Newman's bare chest.
Hi Matthew,
Could you please reply or post a recipe for the "white trash jiff" peanut butter salad dressing you mentioned in this episode?
Also, I've tried experimenting with asian-ish peanut butter sauces, but they always come out flat and lame. I wonder if it is because I'm using natural peanut butter? What type/amount of sweetener would you recommend adding to compensate when using natural, unsweetened peanut butter?
Thanks!
-Anna
Anna, I think maple syrup works great, but I also think the emulsifiers used in unnatural peanut butter improve the consistency of the dressing.
Typically I will combine:
ginger
garlic
maple syrup
soy sauce
rice vinegar
peanut butter
I don't use a recipe; I just smoosh stuff together until it looks and tastes right.
Fabulous! Thanks!
I high school I used to make the peanut dressing at least once a week, but I used it as a sauce for noodles. What really made it white trashy is that we never had Asian noodles, so I used spaghetti instead!
I just listened to this episode yesterday, and then today, what should I come across while flipping through the latest Martha Stewart Living magazine? A recipe for blue cheese vinaigrette! I thought it sounded pretty weird, too, by the way, but now it's not seeming quite so strange. The recipe does say to sprinkle half the blue cheese on top of the dressed salad, but the other half is whisked in to the dressing.
That is totally wild. Martha is always picking up our discarded ideas and running with them. Next thing you know she's going to start selling t-shirts that say "We're Artisan Ham Slicers, Not Bean Pushers".
Hurrah. Great episode. We love to try the different oils and vinegar combos from http://vomfass.com/ ... I think there is one coming to Seattle.
[Madison, WI was the first US location.] Right now we are enjoying a hazelnut oil with peach vinegar.