Salad Dressing & Vinegar(s)

Dave Smith said:

My wife is the dressing maestro in our house. She makes a killer salad
dressing with olive oil, red wine vinegar, lemon juice, salt, pepper,
Worcestershire sauce mustard powder and garlic.

What kind of mustard powder is best?

Steve

On Sat, 7 Apr 2007 22:06:58 +0000 (UTC), [email hidden] (Steve

Pope) said:

Dave Smith said:

My wife is the dressing maestro in our house. She makes a killer salad
dressing with olive oil, red wine vinegar, lemon juice, salt, pepper,
Worcestershire sauce mustard powder and garlic.

What kind of mustard powder is best?

I thought Coleman's was the one and only!

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Quoted message said:

On Sat, 7 Apr 2007 22:06:58 +0000 (UTC), [email hidden] (Steve
Pope) wrote:

Quoted message said:

Quoted message said:

What kind of mustard powder is best?

Quoted message said:

I thought Coleman's was the one and only!

The stuff I have is Rani brand, from India.

I have not compared mustard powders.

Steve

kilikini said:

sd said:

In article
<[email hidden]>,

Gregory Morrow said:

One regional thing I grew up with was Boetje's Mustard, made in Rock
Island, IL. Fortunately it's available around in Chicago...it's a
nice spicy
stone - ground moutard.

I just bought some Boetje's at my co-op here in St. Paul. Good
stuff! How is the name pronounced? BOAT-y'hs?

sd

My guess for the pronounciation has always been "betcha's", but I'm not
positive. I'm Dutch, so I know that a "tje" is pronouned as "cha". My
great great grandmother's name was Mijntje - pronounced "Mayncha".

You're probably right...where I grew up we pronounced it "boat - jee's" but
we knew from nothing, we were in the middle of a corn field ;-)

--
Best
Greg

sd said:

In article
<[email hidden]>,

Gregory Morrow said:

One regional thing I grew up with was Boetje's Mustard, made in Rock

Island,

Quoted message said:

Quoted message said:

IL. Fortunately it's available around in Chicago...it's a nice spicy
stone - ground moutard.

I just bought some Boetje's at my co-op here in St. Paul. Good
stuff! How is the name pronounced? BOAT-y'hs?

Something like that. It's been around for ages (118 years), they have a
website:

http://www.boetjefoods.com/

And here's a nice article about them:

http://www.qconline.com/progress98/business/prboetje.html

Boetje's, a Quad-Cities favorite

["Quad Cities" = Rock Island and Moline, IL, and Davenport and Bettendorf,
IA...these Mississippi River cities originally had many Belgian and some
Dutch settlers...]

A bottle of Boetje's is the start of a fine Quad-Cities culinary experience.

ROCK ISLAND -- Fred H. Boetje started making stoneground Dutch mustard 109
years ago in a garage at 300 5th St., Rock Island. That mustard now is
available in 27 states.

Boetje's Mustard, still made with the original recipe of water, mustard
seed, sugar, salt and distilled vinegar, is a mainstay in area restaurants
as well as private homes. It also tops all mustard sales in the local retail
market, outselling even the big three -- French's, Kraft and Plochman -- by
7 to 1.

Boetje's became a family company in 1926 when Fred's son, Charles, began
driving a delivery truck at the age of 17. In 1953 he started Charles Boetje
Salads. Fred's son Fred Jr. took control of the food company in the late
1930s and sold it in the late 1950s to his brother, Jim Boetje.

Shortly after, Jim Boetje sold the company to [censored] Hall of Davenport. Since
then it's changed hands twice and has been operated by the Kropp Family of
Rock Island since 1983.

``Our hottest market area right now is in the southeastern states of
Florida, Georgia, North and South Carolina,'' general manager Will Kropp
said.

Production of the mustard at the plant at 2736 12st St. is much as it was in
that long-ago garage. ``We still keep an eye on every step,'' Mr. Kropp
said. ``We haven't changed the recipe, but we've updated the equipment to
make more mustard faster.''

Mustard is more than just a condiment for hot dogs and hamburgers, he added.
``You can use Boetje Mustard on just about anything. It not only tastes
good, it's very healthy.''

Boetje's Stoneground Dutch Mustard is available at all area Eagles, Hy-Vee
and Quad-Cities Jewel Stores.

-- By Lisa Mohr (January 26, 1998)"

</>

Steve Pope said:

Dave Smith said:

My wife is the dressing maestro in our house. She makes a killer salad
dressing with olive oil, red wine vinegar, lemon juice, salt, pepper,
Worcestershire sauce mustard powder and garlic.

What kind of mustard powder is best?

Steve

Coleman's, IMO.

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Most of the time because of dietary restrictions most of the people in the
house use the fat free bottled Italian dressing. Now I keep the vinegars
i always have on hand is : White (by the gallon for cleaning and decaling)
cider, balsamic, red wine, white wine, and rice + some of the fancy
flavored stuff.

We have lost/broken/misplaced about 25 of the Good Seasons cruets . The
other day I picked up a new cruet with a few packets of their Italian
Salad dressing mix. Under normal circumstances I would make my own
vinaigrette using EVOO and other stuff.

On a lark I used the white vinegar and some salad/vegetable oil and made
the dressing according to the directions. Damn it's good stuff! I had
forgotten just how good plain old white distilled vinegar is.

So what have you tasted or made lately from the past that you forget
about?

Dimitri

Try mixing a one-to-one dressing to light mayo.

"Steve Pope" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dave Smith said:

My wife is the dressing maestro in our house. She makes a killer salad
dressing with olive oil, red wine vinegar, lemon juice, salt, pepper,
Worcestershire sauce mustard powder and garlic.

What kind of mustard powder is best?

Steve

Penzy's.

Kswck said:

Quoted message said:

What kind of mustard powder is best?

Steve

Penzy's.

I like Coleman's much more. My mother used to use a little beer instead
of water to mix it up when she wanted something with a nice bite.

sd said:

I just bought some Boetje's at my co-op here in St. Paul. Good
stuff! How is the name pronounced? BOAT-y'hs?

The name looks Dutch. In case it really is, it is pronounced something
like BOOT-ye's, with the unstressed short "e" tending towards "uh". Of
course, native English speakers seem to be have trouble pronouncing
palatised "t" correctly, anyway, tending to pronounce it almost as "ch",
whereas it is much softer and the sound is somewhere between "t" and
"th". Jake, what do you say?

Victor

sf said:

On Sat, 7 Apr 2007 22:06:58 +0000 (UTC), [email hidden] (Steve

Pope) said:

Dave Smith said:

My wife is the dressing maestro in our house. She makes a killer salad
dressing with olive oil, red wine vinegar, lemon juice, salt, pepper,
Worcestershire sauce mustard powder and garlic.

What kind of mustard powder is best?

I thought Coleman's was the one and only!

Keens is the only one I ever see.

Dave Smith said:

sf said:

On Sat, 7 Apr 2007 22:06:58 +0000 (UTC), [email hidden] (Steve

Pope) said:

Dave Smith <[email hidden]> wrote:

>My wife is the dressing maestro in our house. She makes a killer salad
>dressing with olive oil, red wine vinegar, lemon juice, salt, pepper,
>Worcestershire sauce mustard powder and garlic.

What kind of mustard powder is best?

I thought Coleman's was the one and only!

Keens is the only one I ever see.

Hmmm. Maybe it's like Edys and Dryers. Same thing, different name.

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