Looking for a recipe.

A light hoisin vinegarette salad dressing.

This is the only place I know to look, any suggestions?

http://www.epicurious.com/

Salad dressing? Just wing it. Classic ratio is 3 to 1 oil to vinegar. I'd use a nice rice wine vinegar, a combo of canola and a splash sesame oil, your hoisin to taste, add garlic and maybe a pinch finely chopped green onion. Salt and pepper to taste, share with me.

Margie

http://www.supercook.com/ is a site where you can search the web for recipes by ingredients and keywords like "salad dressing".

This one's kinda sweet - sour but tangy sweet. My wife went to a Pampered Chef party hosted by some witchy woman I work with, Trish praised the dressing and asked for it.

"Oh no, I don't give out my recipes".

Bitch.

Helping Trish out .... IIRC I gave that woman the recipe for my Mango Salsa.

Sounds like you need to do some sherry in place of the vinegar, or add some sugar?

Another good place to fish for recipes is allrecipes.com--little generic, but lotsa stuff and lotsa ratings/tweaks.

Oh, and Google yielded this:

2 tablespoons hoisin sauce

2 tablespoons lemon

2 teaspoons sugar

1 tablespoon sesame oil

3 tablespoons salad oil

Margie

I share this recipe because it would make a great glaze for about anything... not just eggplant... and if you upped the oil and vinegar a bit, i think it would yield something close to what you're looking for.

Bill

Ingredients 1 tablespoon canola oil 1-inch piece fresh ginger, roughly chopped 2 cloves garlic, finely chopped 1 teaspoon red chili flakes 1/2 cup hoisin sauce 1 tablespoon rice wine vinegar 1 tablespoon low-sodium soy sauce 1 medium eggplant, ends trimmed and cut into 1/2-inch thick slices, lengthwise 6 tablespoons olive oil Salt and freshly ground black pepper 2 tablespoons freshly chopped cilantro leaves Directions Heat the oil in a small saucepan over medium heat. Add the ginger, garlic and red chili flakes and cook until soft, 3 to 4 minutes. Remove from the heat and whisk in the hoisin, vinegar and soy sauce until combined and then strain, reserving the sauce.

Heat grill to high.

Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Brush with some of the glaze, turn over and continue grilling just until cooked through, brushing with more of the glaze, 3 to 4 minutes longer. Remove from the grill and brush with the remaining glaze. Transfer to a platter and sprinkle with the cilantro

Since my first posting Trish found something similar to yours Bill. We'll try both. Unfortunately I've never met a food I don't like.

Grilled eggplant? Try it on a homemade white pizza with a nice IPA.

Dan

914Driver wrote: This one's kinda sweet - sour but tangy sweet. My wife went to a Pampered Chef party hosted by some witchy woman I work with, Trish praised the dressing and asked for it. "Oh no, I don't give out my recipes". Bitch. Helping Trish out .... IIRC I gave that woman the recipe for my Mango Salsa.

[Partial thread hijack]

God I hate this soooooooooo much. If you have a a recipe for some good food, and you don't give it to people who ask, you're a dick.. <(two periods for extra punctuation).

I remember when I bought my Corvete. I drove it back from the Auburn, Alabama area, and stopped somewhere in East central Alabama near the Georgia border at this bbq place that looked like a nightmare but smelled like the best dream you've ever had. It was in a crappy neighborhood, and honestly there were a lot of folks in there who looked like in any other setting they might give you a hard time, but this place was off limits, because this place was for barbecue. People were here to eat, and any other business could wait. The only social structure was the number on your ticket, and a low number meant you were the man, because you were getting your food first.

At one point, the cook came out and was making small talk with folks in the restaurant—I thought because he knew people, but it turns out he was just walking around and chatting. When my turn came, I complimented the food with whatever simple words I could muster, and asked politely if he'd share some methods and ingredients with me. He sat down and we proceeded to talk for about ten minutes on recipes, techniques, meat selection, smoking and grilling temps, sauce theory—you know, all the stuff you want to hear from a 200-year-old black guy in Alabama who probably invented barbecue.

As he left, he wished me luck with my next cooking project, then added, very politely:

"But you know, when you do it, it prolly ain't gonna be this good."

"Why not?" I asked.

He smiled back and added: ""Cuz you ain't me."

And he was right. I could use his techniques and recipes for a million years, and I'd make some darn good food, but it would never be that food.

Bottom line: People who don't give out recipes are cowards who are insecure about their cooking abilities. jg

JG Pasterjak wrote:

914Driver wrote: This one's kinda sweet - sour but tangy sweet. My wife went to a Pampered Chef party hosted by some witchy woman I work with, Trish praised the dressing and asked for it. "Oh no, I don't give out my recipes". Bitch. Helping Trish out .... IIRC I gave that woman the recipe for my Mango Salsa.

[Partial thread hijack] God I hate this soooooooooo much. If you have a a recipe for some good food, and you don't give it to people who ask, you're a dick.. <(two periods for extra punctuation). I remember when I bought my Corvete. I drove it back from the Auburn, Alabama area, and stopped somewhere in East central Alabama near the Georgia border at this bbq place that looked like a nightmare but smelled like the best dream you've ever had. It was in a crappy neighborhood, and honestly there were a lot of folks in there who looked like in any other setting they might give you a hard time, but this place was off limits, because this place was for barbecue. People were here to eat, and any other business could wait. The only social structure was the number on your ticket, and a low number meant you were the man, because you were getting your food first. At one point, the cook came out and was making small talk with folks in the restaurant—I thought because he knew people, but it turns out he was just walking around and chatting. When my turn came, I complimented the food with whatever simple words I could muster, and asked politely if he'd share some methods and ingredients with me. He sat down and we proceeded to talk for about ten minutes on recipes, techniques, meat selection, smoking and grilling temps, sauce theory—you know, all the stuff you want to hear from a 200-year-old black guy in Alabama who probably invented barbecue. As he left, he wished me luck with my next cooking project, then added, very politely: "But you know, when you do it, it prolly ain't gonna be this good." "Why not?" I asked. He smiled back and added: ""Cuz you ain't me." And he was right. I could use his techniques and recipes for a million years, and I'd make some darn good food, but it would never be that food. Bottom line: People who don't give out recipes are cowards who are insecure about their cooking abilities. jg

Great story. I might go so far as to say that you might have a talent for writing.

I'm happy to share my recipe for thai chicken mango salad dressing

1/4 cup olive oil, dash vinegar, dash sesame oil and a spoon of sugar. Whisk together. I use this for a really simple, but fantastic salad made from shredded cabbage (coleslaw mix) with shredded carrots, chopped green onions, sliced mangoes and chunks of grilled chicken.

J.G., that woman's not a dick, she is insecure though. At work is she doesn't like you or something happens that she is embarassed she'll cut the funding to your project. Big mystery, she's also divorced.

Also outside Hattysburg, Mississippi is a BBQ shop like J.G. described. A very large friendly black woman makes the best ribs and fried chicken you can imagine. The place looks like is is/was her house. The smell is etched into the lumber, I love it.

Lesley, that sounds good. For a tossed salad I use rice vinegar and sesame oil instead of the usual oil & vinegar. Still looking for a food I don't like ....

Dan

JG Pasterjak wrote:

914Driver wrote: This one's kinda sweet - sour but tangy sweet. My wife went to a Pampered Chef party hosted by some witchy woman I work with, Trish praised the dressing and asked for it. "Oh no, I don't give out my recipes". Bitch. Helping Trish out .... IIRC I gave that woman the recipe for my Mango Salsa.

[Partial thread hijack] God I hate this soooooooooo much. If you have a a recipe for some good food, and you don't give it to people who ask, you're a dick.. <(two periods for extra punctuation). I remember when I bought my Corvete. I drove it back from the Auburn, Alabama area, and stopped somewhere in East central Alabama near the Georgia border at this bbq place that looked like a nightmare but smelled like the best dream you've ever had. It was in a crappy neighborhood, and honestly there were a lot of folks in there who looked like in any other setting they might give you a hard time, but this place was off limits, because this place was for barbecue. People were here to eat, and any other business could wait. The only social structure was the number on your ticket, and a low number meant you were the man, because you were getting your food first. At one point, the cook came out and was making small talk with folks in the restaurant—I thought because he knew people, but it turns out he was just walking around and chatting. When my turn came, I complimented the food with whatever simple words I could muster, and asked politely if he'd share some methods and ingredients with me. He sat down and we proceeded to talk for about ten minutes on recipes, techniques, meat selection, smoking and grilling temps, sauce theory—you know, all the stuff you want to hear from a 200-year-old black guy in Alabama who probably invented barbecue. As he left, he wished me luck with my next cooking project, then added, very politely: "But you know, when you do it, it prolly ain't gonna be this good." "Why not?" I asked. He smiled back and added: ""Cuz you ain't me." And he was right. I could use his techniques and recipes for a million years, and I'd make some darn good food, but it would never be that food. Bottom line: People who don't give out recipes are cowards who are insecure about their cooking abilities. jg

Awesome. I had a professor in our Entrepreneurship class that had the same basic approach to intellectual property. The topic was brought up regarding how do you ask VC's without disclosing your IP. His response - "I'll tell you my idea. I'll tell you the whole business plan. I'll show you my supplier list, my costs, my margins, my marketing system, etc. I don't need the shaky protection of IP, because I'm a better business man than you."

Also - my method for choosing BBQ is that the nastier the place looks, the better it is. The best BBQ I've ever had was this little side of the road joint in some place so far out of the way that I'd never be able to find it again if I made it my mission in life. It was a pavillion. No walls. You parked in a field. The kitchen was a shed off to one side. The same 200 year old black man that JG described also ran this one. Half of the wait staff had no shoes. And the BBQ was life altering.

Other tips for choosing BBQ - Don't stop in Texas or in North Carolina. :)

Not exactly a hotlink, but different than the usual tomato hot pepper concoction.

Dan

Mango Salsa

1 medium red onion, diced

1 green pepper, diced

1 red pepper, diced

1 ripe mango peeled & cubed

1 can black beans, drained

2 lbs. Tomatoes.
(use 50/50 red & yellow for color)

1 splash of Italian Salad Dressing

Mix all ingredients in a bowl.

Pepper to taste. Do not add salt, this drains the tomatoes.

... and don't look for good Italian out west.