Nice People Thread No. 14, all Nice and Proper

lostinrates

Fir and I decided to have a short power nap before watching the film we planned to watch last night.

We woke up at three am, having slept through the alarm etc. the wonderful dogs had tucked themselves into bed despite lack of bedtime routine or last widdle. We then couldn't stop giggling because I said we were living like pigs ( to mean we had had departed from routine for the weekend) and fir asked like what sort of pigs and I said Large white wiltshire pigs and this made him laugh hysterically and he was trying to suggest maybe we could be Kunekunes, or Gloucester old spots, or saddle backs, or even tamworths but I insisted we were large whites.

We're slow starting today too.

vivatifosi

You know how sometimes you buy something and its somehow nicer than the previous ones you bought? I bought some lovely avocados this week. Absolutely yummy, ripened to perfection and not too much stone. Have been trying to make the most if them before they over ripen.

My favourite is an ementhal and avocado toastie, with mayo, black pepper and several dashes of Tabasco. Nom nom....

Nikkster

Clever doggles! How sweet

ivyleaf

PasturesNew wrote: »

I hadn't really heard of mayo until my 30s probably .... wasn't sure what it was at that point, but didn't like the sound of it. I am happy to have mayo in a tuna/mayo sandwich, bought, but I generally prefer salad cream.

In the last 5 years I've started having a bottle of mayo in the fridge now, but rarely use it as I prefer salad cream in eggy sandwiches etc. It's there really just because "everybody seems to be using it, so maybe I should ...." but then it doesn't excite me.

I have, in the last 5 years, used it in a few tuna/mayo mixes and a few times making a pasta salad. It mostly sits there and I think "what on earth should I do with it"

When we lived in Belgium for a couple of years we got into the habit of having mayo on our chips. Nom nom nom, as Gen might say(or not, depending on whether he likes mayo on his chips/fries!)

Our children do it too

Jazee

Can anyone post a link to the jar with the measures on please? Need to add to my wish list.

vivatifosi

Hi Jazee, mine's acrylic, but similar to this one..
http://www.amazon.co.uk/gp/product/B002OOVB0I/ref=s9_simh_gw_p201_d0_i3?pf_rd_m=A3P5ROKL5A1OLE&pf_rd_s=center-2&pf_rd_r=1613KQ5YST8EB00R4VBF&pf_rd_t=101&pf_rd_p=455344027&pf_rd_i=468294

Generali

GDB2222 wrote: »

I make salad dressing in a jam jar. Olive oil, balsamic vinegar, bit of dijon mustard, and some pepper. Put the lid on and shake it for ten seconds. Any not needed can go in the fridge.

I do the same. Sometimes I add white wine vinegar instead and sometimes some honey too.

Generali

Jazee wrote: »

Can anyone post a link to the jar with the measures on please? Need to add to my wish list.

Classic recipe for vinaigrette is 5 oil: 1 vinegar. English taste is often for a more vinegary version 3:1. Add salt and pepper and then mustard powder to emulsify the sauce.

lostinrates

One of my favourite dressings is, or rather was commercial, they stopped production of it, . And I do like some commercial dressings occasionally. For someone who doesn't like much ready made stuff when salad dressing is so easy I recognise that's an odd thing. I'm not talking monthly purchase. Maybe annual? And selectively purchased for inspiration often. I'm not going to bother buying a French dressing, or a honey and mustard dressing or any run of the mill dressing, but something a little unusual with a flavour I might not want to commit to purchase of the ingredient of....then sure. That's how I found my favourite dressing, and I'd have been sad not to find it.

I'm not that fussed about vinaigrette too often tbh. A squeeze of orange juice makes a super lazy fresh dressing, but often what you are eating produces 'moisture' its not like eating and old dry chicken. It depends on the salad, but if its a normal mixed salad then I' more likely to be eating it chopped, and then I like to taste it cleanly.

I cannot eat a lot of salad any way. We had a nice beet and radish one last week. It seems I find lettuce hardest.

silvercar

GDB2222 wrote: »

I make salad dressing in a jam jar. Olive oil, balsamic vinegar, bit of dijon mustard, and some pepper. Put the lid on and shake it for ten seconds. Any not needed can go in the fridge.

I have one of those containers that viva mentioned. I'm sure you are meant to shake for at least a minute. I store in a cupboard not fridge, oil becomes too viscous in the fridge.