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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  How to make good dressings without vinegar ?
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How to make good dressings without vinegar ?  This thread currently has 15,595 views. Print Print Thread
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wwbailey
Monday, March 30, 2009, 3:06am Report to Moderator Report to Moderator

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Quoted from eh
verjuice.


This is so FABULOUS to know about.  Thank you!

Just bought some here:

http://www.amazon.com/Verjus-Blanc-White-Verjuice-ChefShop/dp/B0012SCRLE/ref=pd_sbs_gf_1

hard to find...


"Desperation is the mother of open-mindedness!"
Professor of Life - Peppermint Twist
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Peppermint Twist
Monday, March 30, 2009, 4:59pm Report to Moderator Report to Moderator

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Kyosha Nim
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Duuuuudes, this thread rocks.  Newbies are always wondering about compliant salad dressings and/or compliant alternatives to vinegar.  Sooooooo, with one wave of my kyosha nim magic wand, I command this thread to beeEEEEeeeee:  STICKY!

Voila!


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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eh
Tuesday, March 31, 2009, 1:24am Report to Moderator Report to Moderator

Sam Dan
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you can do that, PT??????


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Lloyd
Tuesday, March 31, 2009, 2:05am Report to Moderator Report to Moderator

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Quoted from Tea Rose
Grape Juice - great!  I just tried it       and I love it.  

I will try pineapple juice too, both juices are good for hunters, but the grape juice is closer to the red wine vinegar dressing we always used

Grapefruit juices sounds great too!

Tea Rose


Glad you liked it. I've tried grapefruit but did not care for it. Pineapple should work well - will have to experiment a bit.
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wwbailey
Wednesday, April 1, 2009, 1:51am Report to Moderator Report to Moderator

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I think she said Grape Juice, not grapefruit juice Lloyd... is that what you were responding to???

I'm anxious to hear how this grape juice works and what one might add to it ???


"Desperation is the mother of open-mindedness!"
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Lloyd
Wednesday, April 1, 2009, 1:59am Report to Moderator Report to Moderator

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Quoted from wwbailey


I'm anxious to hear how this grape juice works and what one might add to it ???


I've used a variety of spice/herb combos. One could also mix in a bit of olive oil. I've even used a bit of nut butter or tahini. Just open up a little from preconceptions and try things.

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Peppermint Twist
Wednesday, April 1, 2009, 11:44am Report to Moderator Report to Moderator

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Quoted from eh
you can do that, PT??????

Yep, and so can you!  You are a Kyosha Nim also.  If you want to "stick" a thread, scroll all the way down to the bottom and you will see a stick/unstick option.  Use your powers prudently and wisely, my child.  I myself only "stick" about one thread per year, give or take.  I feel this one is stick-worthy because it is a topic that comes up often and there are many very creative, helpful answers in here re vinegar alternatives and yummy dressing suggs.





"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Ribbit
Wednesday, April 1, 2009, 1:10pm Report to Moderator Report to Moderator

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Did anybody look at my quark recipe?  It's our favorite.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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nowishow
Wednesday, April 1, 2009, 9:13pm Report to Moderator Report to Moderator

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Quoted from Ribbit
Did anybody look at my quark recipe?  It's our favorite.


Looks great, but I can't have it.  


"Anxiety is the gap between now and then"

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karen
Wednesday, April 1, 2009, 10:59pm Report to Moderator Report to Moderator

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Quoted from Ribbit
Did anybody look at my quark recipe?  It's our favorite.



Ribbit, I just checked the recipe and it looks really good for my gatherer husband.  All the ingredients look great except the rosemary is a black dot. I'll have to look for quark on my next trip to the health food store.  Thanks for posting it.
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Ribbit
Thursday, April 2, 2009, 12:16am Report to Moderator Report to Moderator

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Kyosha Nim
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You could also used yogurt....or compliant mayo.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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wwbailey
Thursday, April 2, 2009, 2:01pm Report to Moderator Report to Moderator

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Well I got my Verjus in the mail the other day and yesterday I made the following:

1 hamburger patty (grass fed but of course) broken up on a plate, covered with a scoop of black beans and juice, then covered with basmati rice, then covered with roasted garlic stewed tomatoes, then covered with manchego cheese and heated up.  

THEN sprinked some Verjus on top.  OMG... omg... OMG!!!! The Verjus made the entire thing incredible.  The best healthy mexican type dish I've been able to enjoy in awhile!

I went to heaven.

Verjus ROCKS!  As Peppermint would say!!! ha...


"Desperation is the mother of open-mindedness!"
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Peppermint Twist
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Kyosha Nim
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What is "Verjus"?*  "Jus" means "juice" and I'm taking it that "Ver" is from a root that means "true" or authentic, so it must mean something like "Real juice"...but real juice of what?  WHAT?  I must know!  To the Googlemobile, Batgirl...

*Whooosh*

edited to add:  Okay, I'm back already and I LOVE GOOGLE, but that's a topic for another thread and, oh wait, I've already posted about that ad nauseum, so moving right along, this is from "answerbag.com":

"Verjus is a French term that when translated into English means "green juice." It is a medieval condiment that was once a staple of French provincial cooking and is now enjoying a worldwide revival. Verjus is made from semi-ripe and unfermented wine grapes. The grapes are hand-picked from the vine during a period called veraison, when the grapes change in color and the berries begin to soften enough to press. Sugars at this harvest can range between 13 and 15 brix. Because verjus is made from wine grapes and shares the same acid-base as wine, it is an elegant and delicate alternative to vinegar and lemon juice as it is "wine friendly" and will not distort the essence of the wine you serve."

Okay, may I say YUM, first of all!  Second of all, I should have known that the root of "Ver" was not what I had thought but rather green, as in my beloved and recently raptly posted about "Vermont", as in "Ver" (green) "Mont" (Mountain), Vermont, green mountains, the green mountain state.  Get a clue, twist.  So "Verjus" means "green juice".  Well, I had the juice part right, anyway.

That sounds FAB.  I'm gonna have to get me some of that.  Thanks, ww!  

______________________________________________________________________________

* edited to add that I'm an IDIOT.  This (what Verjus is, not the fact that I'm an idiot) was discussed in this very thread!  Witness:
Quoted from eh
It's the juice of unripe (green) grapes, pixelland. It's used as a souring agent instead of vinegar/lemon juice. My Dad grew up using it (he's from a wine growing region). It fell out of favour for a while but it's been repopularised by some chefs etc. It's milder than vinegar and lemons. You can also cellar it! It becomes 'rounder' like a wine. I had a seven year old bottle which had practically no sourness whatsoever left in it. Useless! - I prefer it sour.

Australian verjuice by Maggie Beer should be avail;able in the USA. I've seen it in the UK.

Don't know how I missed that.  Thanks, eh!  I think you've turned our little community on to something new (new to us, that is) and WONDERFUL!  Yay for new and wonderful!


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Peppermint Twist  -  Thursday, April 2, 2009, 4:22pm
Peppermint Twist  -  Thursday, April 2, 2009, 4:22pm
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Andrea AWsec
Thursday, April 2, 2009, 7:09pm Report to Moderator Report to Moderator

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I think I'll make this tonight, I  will probably make half..
Ingredients
1  teaspoon  olive oil
1/2  cup  chopped shallots
2  cups  fresh grapefruit juice (about 3 grapefruits)
2  tablespoons  chopped fresh cilantro
2  teaspoons  sugar
1/4  teaspoon  freshly ground black pepper
2  tablespoons  olive oil
Preparation
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add shallots; cook 5 minutes or until golden brown. Stir in juice. Bring to a boil over medium-high heat, and cook until reduced to 1 cup (about 6 minutes). Remove from heat; cool.

Place the grapefruit juice mixture, cilantro, sugar, and pepper in a blender; process until smooth. With blender on, slowly add 2 tablespoons oil; process until smooth.


MIFHI

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Ribbit
Thursday, April 2, 2009, 7:30pm Report to Moderator Report to Moderator

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"Ver" would also be green, PT.  As in verde.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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Lola
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kittykar1
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I also really luv Bragg's Liquid Aminos, dump it lots of different foods and use in recipes in place of soy sauce and worchestershire sauce.


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Peppermint Twist
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Kyosha Nim
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Quoted from Ribbit
"Ver" would also be green, PT.  As in verde.

Dude, I realized that later in my post...keep reading, girl...keep reading.



"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Karen Vago
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Calling Hunter LP129,

Have you tried Umebosi plum paste added to your dressing? It is a super beneficial for you and according to the Japanese a super food.

Use the oil you want, a bit of lemon juice (but you can also leave it out), herbs, garlic if you wish, but don't add salt, because the umebosi plum paste is already salty.

You just add a let's say a teaspoon to a dressing for a salad for 4. Experiment with the quantity of U plum paste. It gives a wonderful zest to your dressing. U plum has excellent health qualities. Even though it is acidic it has alkalizing properties.

Here is a link I found

http://www.mitoku.com/products/umeboshi/healthbenefits.html

Enjoy!!!


http://www.NutritionK21.com

Daughter 39 O Gatherer; Daughter 35 O Gatherer; Son 31 O NS Hunter
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wwbailey
Sunday, April 5, 2009, 2:03am Report to Moderator Report to Moderator

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Quoted from Karen Vago
Calling Hunter LP129,

Have you tried Umebosi plum paste added to your dressing? It is a super beneficial for you and according to the Japanese a super food.

Use the oil you want, a bit of lemon juice (but you can also leave it out), herbs, garlic if you wish, but don't add salt, because the umebosi plum paste is already salty.

You just add a let's say a teaspoon to a dressing for a salad for 4. Experiment with the quantity of U plum paste. It gives a wonderful zest to your dressing. U plum has excellent health qualities. Even though it is acidic it has alkalizing properties.

Here is a link I found

http://www.mitoku.com/products/umeboshi/healthbenefits.html

Enjoy!!!


I was just thinking about using Umeboshi!  I did have a mixture of Verjus, Walnut and Olive oil and a bit of agave on my salad today and it was delightful!


"Desperation is the mother of open-mindedness!"
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eh
Sunday, April 5, 2009, 8:50am Report to Moderator Report to Moderator

Sam Dan
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glad you like the verjus ww - your combination of walnut and olive oil and verjus is just perfect for green salads (not so sure the agave is necessary  )

So, I've been kyosha-ed, PT. I must 've been sleeping when I was belted...

I'll practice restraint schtick meister.


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Karen Vago
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eh you got me looking into verjus.  Very interesting indeed.I am in France! Had heard about it but not used it.

wwbailey, your enthousiasme is catching!

Did some research on the French internet and found out it is mainly refered to as being from green grapes . In medieval times it could also be any kind of "green" juice: acid herbs like sorrel, lemon, bitter oranges, green apples and pears, wild plums etc... Different European countries have different names for it.  

Chefs are using it here as a newly discovered old food. For deglazing meat dishes, adding to sauces. Good for digestion they said in medieval days.

Australians buy it a lot(!!) here in Paris from a luxury shop.

Will certainly look out for it now or make my own in the summer with green (unripe) grapes.  Thanks eh.


Karen


http://www.NutritionK21.com

Daughter 39 O Gatherer; Daughter 35 O Gatherer; Son 31 O NS Hunter

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Karen Vago  -  Sunday, April 5, 2009, 2:31pm
Karen Vago  -  Sunday, April 5, 2009, 2:27pm
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eh
Monday, April 6, 2009, 4:01am Report to Moderator Report to Moderator

Sam Dan
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Your welcome, Karen. Verjuice really is just an European peasant dressing useful when lemons are scarce especially in Northern Europe (generally) and in Southern Europe when they are out of season.

That's interesting about the Australians. Yes, we are a nation of foodsters (et humour super droll).
Oh and excuse moi for having a poke at Paris, but their coffee stinks! Good chocolate cake but bloody awful coffee. Poussez moi off the Eiffel Tour..


NB. If you have access to excellent extra virgin olive oil it too can seem to be a complex *acidic* salad dressing sans any souring agent. The best olive oil from Europe usually has an acidity below 1%. However, some excellent oils leave a distinctive  burning peppery sensation in the back of your throat with some acidity. These oils, I think, are best used on their own to showcase their flavours/sensations. Yaman and I discussed the merits of such oils (from memory he likes them peppery and acidic) about four or five years ago on the board I think. He might be able to point you all in the direction of some really good oils from Europe.


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Mayflowers
Monday, April 6, 2009, 12:54pm Report to Moderator Report to Moderator
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Quoted from eh

Australian verjuice by Maggie Beer should be avail;able in the USA. I've seen it in the UK.


Thanks eh.  BTW, I tried grapefruit juice in dressing..   horrible.
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Bekki Shining Bearheart
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My husband's recipe which is my fave is:

halve a grapefruit and dig out the pulp as if you were going to eat it. Save all the extra juice too.

Add to equal amount of olive oil.

fresh garlic crushed

pinch of salt

any herbs that you like (herbes de Provence is my favorite)

can add extra balsamic vinegar (not for me!) or lemon juice to tweak the flavor but I like just the grapefruit.
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