primitives discuss blue cheese dressing

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x86900

Oh my.

The cooking and baking primitives trying to be euro again, this time practicing up on their francais.

Duer 157099  (1000+ posts)        Sun Apr-03-11 08:11 PM
Original message
 
Recommend a good bleu cheese dressing?

I can't seem to find one that I'm satisfied with. When I go to a restaurant and have a salad with bleu [sic] cheese dressing, I always like it. But when I make one at home, it's never the same.

I've tried Marie's, Bob's and a few other misc, but none hit the spot.

The empressof all   (1000+ posts)        Sun Apr-03-11 08:17 PM
THE IMPERIOUS PRIMITIVE, WHO DOESN'T LIKE US
Response to Original message

1. Have you tried making your own? 

I don't eat cheese normally but my SO makes a simple vinaigrette with white balsamic vinegar, EVOO, grainy mustard, shallots, salt, pepper and crumbled Maytag Blue. It beats any bottled creamy type dressing out there IMO

Blue cheese dressing is one of franksolich's staples in his diet; three times a day if it's here.

All blue cheese dressing is good, whether a fancy brand name or a cheap store brand.

Duer 157099  (1000+ posts)        Sun Apr-03-11 08:25 PM
Response to Reply #1
 
2. I did once, when I wanted something for Buffalo wings

It was pretty good, but since the recipe had sour cream in it, I didn't want to keep it around very long. I'd like to know of some bottled brand that I can keep in the fridge.

Also I'm not very experienced with bleu [sic] cheeses, I barely ever buy it straight up; and the few times I have, I didn't like the versions that I had bought.

Warpy  (1000+ posts)        Mon Apr-04-11 12:32 AM
THE KNOW-IT-ALL DEFROCKED WARPED PRIMITIVE
Response to Reply #2

11. Unfortunately, you're going to find that processed dressings are going to be long on mayonnaise and short on cheese, so you're best off making your own in small quantities that can be used in a week or so and make sure it's refrigerated as soon as some has gone on the salad, fries, or whatever.

That supermarket gunk is for people who have never tasted the real thing.

Or have wooden palates.

franksolich suspects the last remark is a slam at franksolich, but never mind.

hippywife  (1000+ posts)        Sun Apr-03-11 08:37 PM
MRS. ALFRED PACKER
Response to Original message

3. I usually buy Marzetti's Ultimate Bleu [sic] Cheese. Granted it does have HFCS in it, but we don't eat very much of it, so I make the concession because it is sooooo delicious.

Don't forget.

One week from today.

"Mrs. Alfred Packer does Easter" comes out.

It has an explosive ending.

grasswire  (1000+ posts)      Sun Apr-03-11 10:06 PM
THE PIE-AND-JAM FARMERETTE PRIMITIVE FROM WISCONSIN
Response to Original message

8. my criteria for bottled salad dressings is the amount of sugar

I do not like sugar in my salad dressings. So I always check to make sure it has less than 1 gram per serving. Not that easy to find, but some do.

Have you identified what it is that you don't like about the ones you've tried?

Jazzgirl  (1000+ posts)      Fri Apr-08-11 07:22 PM
Response to Original message
 
13. I make my own.

I have a recipe my Mom gave me over 30 years ago that she got from a Lebanese lady when we lived on a military base. I have yet to find any recipe that can beat it. It is awesome but it does use mayonnaise. It is the only blue cheese dressing that really satisfies me and it is real garlicky.

Finally.

A cooking and baking primitive not trying to be affectationly euro, or francais.

There's a forum on Skins's island for users of francais, by the way, where the use of bleu isn't a silly affectation.  But in the cooking and baking forum, it just looks retarded.

[Ballygrl]

The Marzetti is actually pretty good. I'm not a big fan of blue cheese dressing but I do like it on buffalo wings and buffalo strips.

[GOBUCKS]

Get Ken's Blue Cheese Dressing, and stir in a little extra crumbled blue cheese, if you like. I think Ken's is the best salad dressing brand regardless of the type. It's excellent supermarket gunk. And "EVOO" is a silly affectation started, as far as I know, by Rachel Ray, and it prompted me to stop watching her show. She was way too damn perky, anyway.

Granted it does have HFCS in it, but we don't eat very much of it

It's just hilarious that even the hateful, dried-up old crones in the cooking forum have to maintain their socialist democrat bona fides.

[BlueStateSaint]

I think Ken's is the best salad dressing brand regardless of the type. It's excellent supermarket gunk.

Ken's is good stuff.  My wife buys their Italian to marinade boneless chicken breasts in.  But, she doesn't do the stupid acronym stuff, like Rachael Ray does (who is from my area).

Something that I didn't use Ken's on, but Rachael Ray had a lot to do with, was the London broil that my wife and I just had, from Oscar's Smokehouse in Warrensburg.  It was marinated in Italian dressing for the five days we had it (it came that way).  It was good.  Because my lovely wife couldn't eat a whole bunch of it, I ate about 75% of it.  Mmmmm!

[Ballygrl]

Ken's is really good too, our grocery store has it on sale a lot.

[IassaFTots]

Kens is good, and Marzettis is good, but it is just as cheap for me to make my own, thanks to Aldi, who always has blue cheese on sale.

[tanstaafl]

GOBUCKS SAID:  >>and stir in a little extra crumbled blue cheese<<

What I like to call "wet and dry" when ordering Bleu Cheese dressing for my salad.

[BEG]

I like blue cheese dressing sometimes, my husband loves it.  My mom always bought wishbone Italian dressing so I do the same. I will only eat wishbone Italian (I must be white trash) if I'm going to eat Italian dressing (the original ONLY).  I do love other salad dressings too and have also made my own (mainly poppy seed and balsamic dressing).  Today when I went to the grocery store I bought litehouse balsamic vinaigrette in the produce section.  I haven't tried it yet.

 

[Celtic Rose]

What is hilarious to me is that a French person would never call it "Bleu Cheese", or even "Fromage Bleu."  They would call it roquefort or gorgonzola or which ever variety of cheese they were actually using. 

[BEG]

What is hilarious to me is that a French person would never call it "Bleu Cheese", or even "Fromage Bleu."  They would call it roquefort or gorgonzola or which ever variety of cheese they were actually using. 

DU likes to pretend they are sophisticated people (yet they all seem to be poor as dirt). You know they eat dominos pizza (even the "hippy") just like the rest of us.

[NHSparky]

Marzetti's or Marie's Blue Cheese works for me.  Never been all that wild about Ken's, but different strokes.

As far as Italian goes, I do the Good Seasons "make your own" where you get the spice pack, and add the oil, water, and vinegar.  Lovelovelovelove it.

Not a big fan of ranch, but on rare occasions I'll do the 1000 Island.  Then again, once in a while I'll splurge and get the Makoto Ginger dressing...mmmmmmmm

[whiffleball]

Then again, once in a while I'll splurge and get the Makoto Ginger dressing...mmmmmmmm

Makoto is the absolute best!  While reading the thread that's all I could think about.  Plain lettuce is scrumptious with Makato's.  Everything tastes better with it.

[franksolich]

What is hilarious to me is that a French person would never call it "Bleu Cheese", or even "Fromage Bleu."  They would call it roquefort or gorgonzola or which ever variety of cheese they were actually using. 

I dunno what a Frenchman would call blue cheese--as far as I'm concerned, a Frenchman can call blue cheese anything he wants to call it, in French--and of course it's okay, perfectly fine, to use foreign words for the sorts of of foods that don't translate into English exactly (and there are many).

There's nothing wrong with tamale or taco or pita or escargot or vichysoisse or liebfraumilch or whatever; those don't have names in English that correspond with what they actually are.

But "bleu"?  Come on now.

I think it can be reasonably said that franksolich knows the cooking and baking primitives like he knows the back of his hand, and I suspect the primitives, are trying to look euro or suave or sophisticated, but actually they look pretentious and stupid, using "bleu."  Just really retarded, with a sniff of arrogance.

Cordon bleu is another matter entirely, but "bleu," no.

[NHSparky]

Makoto is the absolute best!  While reading the thread that's all I could think about.  Plain lettuce is scrumptious with Makato's.  Everything tastes better with it.

Yeah, while I'm okay with Bennihana's and other "teppan" style restaurants, the ones around here aren't all that great.  I like Makato's even more than the ginger dressing at Bennihana's because it isn't nearly as salty and has more ginger in it.

[debk]

I use Brianna's Blush Wine Vinaigrette for salads and will either add crumbled blue cheese or feta to the salad.

Ken Red Wine Vinaigrette with the little onion bits in it is the best I have found for marinating a stuffed beef tenderloin that I have made for over 20 years. For a while it was really hard to find, but Kroger's has gone back to selling it.

I also like Catalina on sliced avocadoes.

I use a lot of different salad dressings as marinades for meat. Most of the unusual ones I find at Big Lots or will buy the different Kraft ones when they go on sale. (also use jellies/preserves with some kind of peppers added)

Vidalia Onion Peppercorn is wonderful with pork chops or pork tenderloins. Italian Pesto is good with chicken. Depending on how I do the meat, I will just dump the marinade into the grill pan or baking dish, then when I take the meat out, I turn the juices/marinade into a sauce for the meat and noodles. (we eat buttered noodles more often than potatoes)

[blitzkrieg_17]

Blue cheese is just gross. I'll stick with Italian or ranch dressing.