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PostPosted: Mon Oct 29, 2012 10:19 pm 
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Location: Rizzo fo Shizzo
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Does this include the dressing you are going to put on CGS' salad?

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PostPosted: Mon Oct 29, 2012 10:21 pm 
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Blue Cheese.

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PostPosted: Mon Oct 29, 2012 10:22 pm 
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Ranch

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PostPosted: Mon Oct 29, 2012 10:24 pm 
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Honey French

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PostPosted: Mon Oct 29, 2012 10:24 pm 
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Ranch

+1... Image

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PostPosted: Mon Oct 29, 2012 10:26 pm 
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Dr. Kenneth Noisewater wrote:
Ranch


Image

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PostPosted: Mon Oct 29, 2012 10:26 pm 
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pizza_Place: Beggars
Italian.


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PostPosted: Mon Oct 29, 2012 10:30 pm 
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pizza_Place: Gioacchino's
Raspberry or Balsamic Vinaigrette. Blue Cheese.


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PostPosted: Mon Oct 29, 2012 10:31 pm 
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Location: Rizzo fo Shizzo
pizza_Place: Pizza Villa in DeKalb.
Honey mustard or hot sauce. I hate dressing.

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PostPosted: Mon Oct 29, 2012 10:32 pm 
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Anything from Image

I haven't had a bad one yet, and all profits go to charity.

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PostPosted: Mon Oct 29, 2012 11:02 pm 
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pizza_Place: Salerno's
Newmans Italian dressing

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PostPosted: Mon Oct 29, 2012 11:04 pm 
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1000 Island


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PostPosted: Mon Oct 29, 2012 11:06 pm 
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Location: The Leviathan
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Caesar
Italian
Honey Mustard


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PostPosted: Mon Oct 29, 2012 11:13 pm 
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pizza_Place: Little Caesar's
French
Catalina
Thousand Island
Italian


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PostPosted: Mon Oct 29, 2012 11:22 pm 
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Caesar, extra anchovies

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PostPosted: Mon Oct 29, 2012 11:33 pm 
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Keeping Score wrote:
I just bought some Western. Is it a lot like French?

It IS French...


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PostPosted: Mon Oct 29, 2012 11:54 pm 
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lipidquadcab wrote:
Keeping Score wrote:
I just bought some Western. Is it a lot like French?

It IS French...

Stupid George Bush renaming everything that was french...


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PostPosted: Tue Oct 30, 2012 7:50 am 
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Keeping Score wrote:
I just bought some Western. Is it a lot like French?


I've always kinda considered it it's own thing ... on the Venn Diagram of dressings, it might have just a bit of overlap with French.

Also, it's fabulous. That, and French with a bit of Red Wine Vinegar mixed in ... trust me, I'm fat and know how to make a salad very tasty and exceedingly unhealthy.

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PostPosted: Tue Oct 30, 2012 8:23 am 
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Catalina Dressing is pretty good. A lot like French but maybe a bit more tangy.
Occasionally I like 1000 Island. My favorite though has to be

Image

Only complaint is that if you use a bit too much you taste it on your breath for about
the next 12 - 16 hours.

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PostPosted: Tue Oct 30, 2012 8:28 am 
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French is disgusting.

Blue Cheese and Italian for me.

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PostPosted: Tue Oct 30, 2012 8:34 am 
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pizza_Place: Spaca Napoli
Make your own dressing:

It's basically mustard, olive oil, salt, pepper, vinegar and honey. Takes 2 minutes and your salad, however you wish it to be tossed, will taste better.

Make any variations you want - add herbs, lemon, spices, sour cream, different types of vinegar for different salads. Never have a bottle of dressing in the fridge for six months past the expiration date. Always compliment perfectly the rest of the ingredients.

Done.

:alien:


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PostPosted: Tue Oct 30, 2012 9:12 am 
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Ranch dressing is horrid. I don't understand how people can pour a gallon of glop on a salad. Salad is supposed to be light and fresh. Drowning it in sludge seems to miss the point completely. It's like making a burger and draining all the fat out so that you're just left with a hockey puck of dry protein.

I can allow a teensy little drizzle of like a balsamic or whatever but really I just prefer to squeeze a lemon slice over my salad.

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PostPosted: Tue Oct 30, 2012 9:14 am 
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Curious Hair wrote:
Ranch dressing is horrid. I don't understand how people can pour a gallon of glop on a salad. Salad is supposed to be light and fresh. Drowning it in sludge seems to miss the point completely. It's like making a burger and draining all the fat out so that you're just left with a hockey puck of dry protein.

I can allow a teensy little drizzle of like a balsamic or whatever but really I just prefer to squeeze a lemon slice over my salad.


Are you thin, single, and neat as well?

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PostPosted: Tue Oct 30, 2012 9:17 am 
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Medium-sized, single, and an incorrigible slob.

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