Re: Re:Hurricane Dressing (an LSCDL Recipe)

[Guest guest]

At 02:48 PM 5/2/2010, you wrote:

Where do you find the lecithin

and the powdered horseradish?

This looks like my kind of salad dressing. I don't like it

refrigerated--I like it room temp.

The powdered horseradish comes from Penzey's.

The liquid lecithin comes from a health food store. A pint bottle

is the smallest you can buy, but it lasts for the long-end of

forever.

I actually sextuple the recipe and store it in a quart jar on the dining

table -- we go through the a quart just about every month. If you

want a slightly milder recipe, quadruple the spices and sextuple the

vinegar and olive oil.

I have a small, six ounce water bottle that I keep filled in my food bag

for when we eat out, along with a four ounce jar of homemade Creole

mustard. With a bottle of Cajun BBQ seasoning, a stick of butter, and a

container of home-grated cheese, I can eat in almost any restaurant, as

long as I am careful about cross-contamination.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Does this absolutely have to have lecithin--I want to use as a marinade on a chicken tonight.

 

Thanks,

Debbie 41 cd

On Sun, May 2, 2010 at 10:17 PM, Wizop Marilyn L. Alm wrote:

 

At 02:48 PM 5/2/2010, you wrote:

Where do you find the lecithin and the powdered horseradish?This looks like my kind of salad dressing. I don't like it refrigerated--I like it room temp.The powdered horseradish comes from Penzey's.

The liquid lecithin comes from a health food store.  A pint bottle is the smallest you can buy, but it lasts for the long-end of forever.I actually sextuple the recipe and store it in a quart jar on the dining table -- we go through the a quart just about every month.  If you want a slightly milder recipe, quadruple the spices and sextuple the vinegar and olive oil.

I have a small, six ounce water bottle that I keep filled in my food bag for when we eat out, along with a four ounce jar of homemade Creole mustard. With a bottle of Cajun BBQ seasoning, a stick of butter, and a container of home-grated cheese, I can eat in almost any restaurant, as long as I am careful about cross-contamination.

— Marilyn    New Orleans, Louisiana, USA    Undiagnosed IBS since 1976, SCD since 2001    Darn Good SCD Cook

    No Human Children    Shadow & Sunny Longhair Dachshund     Babette the Foundling Beagle       

[Guest guest]

This is sooo rich!  I made it last night without the lecithin.

 

Can you sub lemon juice for the red wine vinegar?  I'm thinking of leaving the dressing out for everyone's use but maybe making a separate one for me with lemon?  Can you still leave it at room temperature? 

For the ranch dressing, can you use fresh green onions instead dried chives and does it last the same time in the fridge as yogurt?  Have you tried cilantro or would that overpower it?  I think cilantro would be good (but that would make it non-Ranch I guess?).

 

Thanks!

Debbie 41 cd

Does this absolutely have to have lecithin--I want to use as a marinade on a chicken tonight.

 

Thanks,

Debbie 41 cd

On Sun, May 2, 2010 at 10:17 PM, Wizop Marilyn L. Alm wrote:

 

At 02:48 PM 5/2/2010, you wrote:

Where do you find the lecithin and the powdered horseradish?This looks like my kind of salad dressing. I don't like it refrigerated--I like it room temp.The powdered horseradish comes from Penzey's.

The liquid lecithin comes from a health food store.  A pint bottle is the smallest you can buy, but it lasts for the long-end of forever.I actually sextuple the recipe and store it in a quart jar on the dining table -- we go through the a quart just about every month.  If you want a slightly milder recipe, quadruple the spices and sextuple the vinegar and olive oil.

I have a small, six ounce water bottle that I keep filled in my food bag for when we eat out, along with a four ounce jar of homemade Creole mustard. With a bottle of Cajun BBQ seasoning, a stick of butter, and a container of home-grated cheese, I can eat in almost any restaurant, as long as I am careful about cross-contamination.

— Marilyn    New Orleans, Louisiana, USA    Undiagnosed IBS since 1976, SCD since 2001    Darn Good SCD Cook

    No Human Children    Shadow & Sunny Longhair Dachshund     Babette the Foundling Beagle       

[Guest guest]

At 03:48 AM 5/4/2010, you wrote:

This is sooo rich! I made

it last night without the lecithin.

Yes -- the main thing the lecithin does is make the oil and vinegar stay

together while you're getting it on your salad.

Can you sub lemon juice for the

red wine vinegar? I'm thinking of leaving the dressing out for

everyone's use but maybe making a separate one for me with lemon?

Can you still leave it at room temperature?

You can certainly make the dressing with lemon juice instead of vinegar.

As to leaving it out of the fridge, I don't know. The oil on top of the

lemon juice will preserve it by keeping bacteria away from it. But I

truly don't know. My usggestion would be to put a tablespoon or so of

lemon juice in a small bottle, add about three tablespoons of oil, and

then cover it, and let it set out for a week or so, then test the lemon

juice. That way, you don't waste a whole recipe, spices and all, if

it doesn't work.

For the ranch dressing, can you

use fresh green onions instead dried chives and does it last the same

time in the fridge as yogurt? Have you tried cilantro or would that

overpower it? I think cilantro would be good (but that would make

it non-Ranch I guess?).

I tried fresh chives and both fresh and tried green parts of green

onions. For reasons I can't explain, although the resulting

dressing was good, it was not the taste of RANCH dressing that I was

after. If you wanted to use the green onion tops, I would chop them, lay

them on a piece of parchment, and then stick them in a hot oven after

you've taken something else out, then close the oven. By the time the

oven's cool, your green onion bits should be pretty dry.

I don't know about the cilantro. I rarely use it, except in the

occasional Mexican dish. Again, I think I'd dry as above.

<grin> You can try darn near anything you like in this dressing. It

won't be specifically RANCH, but it may be YOUR tasty dressing.

It lasts as long as yogurt in the fridge -- and actually, longer by at

least a week.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Marilyn,Would it be possible to take the egg lecithin powder and mix it with oil (like ghee or coconut oil) and make it the same consistency as soy lecithin liquid? Would it work then?AmeliaTo: BTVC-SCD Sent: Wed, May 5, 2010 6:33:32 AMSubject: Re: Re:Hurricane Dressing (an LSCDL Recipe)

At 09:37 PM 5/4/2010, you wrote:

What sort of lecithin do you

use? My apologies if this has been discussed a million times, but I

though soy lecithin was illegal and egg lecithin impossible to

find.

Soy lecithin is NOT illegal. I specifically asked Elaine about it some

years ago. She did not want people using it as a supplement, but the

occasional dollop of it in something like salad dressing is fine.

You can find egg lecithin, but it's in a powder, and doesn't work as

well.

If you're worried, leave the lecithin out.

Elaine's comment on it was that it was legal, but she didn't know why

people would want to consume it when they could be eating egg yolks

instead.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

At 03:45 AM 5/5/2010, you wrote:

Would it be possible to take the

egg lecithin powder and mix it with oil (like ghee or coconut oil) and

make it the same consistency as soy lecithin liquid? Would it work

then?

Don't know... the problem with the powdered lecithin is that it doesn't

do what the lecithin is supposed to do in the recipe -- emulsify. The

intent of having it in the recipe is, when you shake the bottle of

dressing, the oil, vinegar, and spices stay in emulsion long enough for

you to get it on your salad in equal proportions.

I do have a bottle of the powdered egg lecithin around here, and could

possibly try your suggestion. What I originally bought it for was to be

able to carry a small jar of spices, and a lecithin capsule when flying,

and mix my own dressing from oil and vinegar when I reached my

destination. It didn't work the way I hoped, but one can always try

again.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

FWIW soy lecithin is actually a byproduct of soy processing and there is no soy left in it at that point. That could explain why Marilyn never reactes to soy lecithin, yet has an anaphylactic reaction to any other soy.

I have both liquid soy lecithin and capsule egg lecithin in my house. We don't use them often, but they come in handy.

[Guest guest]

Marilyn,Your dedication and ingenuity are amazing! To be able to pick your brain for tips and ideas would fun and exciting as I find strolling through a do-it-yourself shop or a kitchen shop! ; ) I would have so much fun I would lose track of time (days!).If you do try mixing the powder lecithin, please let me know if it works.AmeliaTo: BTVC-SCD Sent: Wed, May 5, 2010 4:31:52 PMSubject: Re: Re:Hurricane Dressing (an LSCDL Recipe)

At 03:45 AM 5/5/2010, you wrote:

Would it be possible to take the

egg lecithin powder and mix it with oil (like ghee or coconut oil) and

make it the same consistency as soy lecithin liquid? Would it work

then?

Don't know... the problem with the powdered lecithin is that it doesn't

do what the lecithin is supposed to do in the recipe -- emulsify. The

intent of having it in the recipe is, when you shake the bottle of

dressing, the oil, vinegar, and spices stay in emulsion long enough for

you to get it on your salad in equal proportions.

I do have a bottle of the powdered egg lecithin around here, and could

possibly try your suggestion. What I originally bought it for was to be

able to carry a small jar of spices, and a lecithin capsule when flying,

and mix my own dressing from oil and vinegar when I reached my

destination. It didn't work the way I hoped, but one can always try

again.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle