Copycat - Bob Evans Tomato Cucumber Salad Side Vinaigrette

[Lauren Z]

I am looking for a CopyCat recipe for the Bob Evans Tomato Cucumber side/
salad champagne vinaigrette dressing.

Most of the results at food sites, list adding mustard, dijon mustard,
but this seems to be wrong for this specific version... as the BE
dressing was much clearer.

https://www.bobevans.com/our-restaurants/menu/sides/tomato-cucumber-salad

I might experiment and just leave the mustard out, but any one have any
other ideas?

[itsjoan...@webtv.net]

I've never had Bob Evans tomato cucumber salad but I do
make a cucumber salad that looks just like this; not
sure if the taste is the same though.


Cucumber Salad

3 med. cucumbers peeled and sliced 1/4"
1 med. red onion sliced and separated into rings
3 med. tomatoes cut into wedges
1/2 C. Vinegar
1/4 C. Sugar
1 C. water
1/4 C. vegetable oil
2 tsp. salt
1 tsp. freshly ground pepper

Combine all in a large bowl and toss well to mix.
Refrigerate for at least 2 hours before serving.
When ready to be served I lightly stir again to
mix the oil and vinegar and the pepper that has
sunk to the bottom of the bowl.

(I do like to use the English cucumbers as the
seeds are minimal. Use the variety you like.)

[Sqwertz]

Girard's/Marzetti make and excellent Champagne Vinaigrette dressing.
And they also supply foodservice quantities. So it's possible that
this is what BE uses. It's still worth trying even if it's not
exactly the same - it's great stuff. It's a pretty strongly flavored
dressing so a little goes a long way.

http://www.girardssaladdressing.com/dressings/product/37/girards-champagne-dressing

-sw

[itsjoan...@webtv.net]

On Thursday, June 8, 2017 at 11:20:47 AM UTC-5, Sqwertz wrote:
>
> Girard's/Marzetti make and excellent Champagne Vinaigrette dressing.
> And they also supply foodservice quantities. So it's possible that
> this is what BE uses. It's still worth trying even if it's not
> exactly the same - it's great stuff. It's a pretty strongly flavored
> dressing so a little goes a long way.
>
> http://www.girardssaladdressing.com/dressings/product/37/girards-champagne-dressing
>
> -sw
>
>

From what I could see in the picture of the Bob Evans site
she posted the dressing looks to be a clear one. But I
bet that Girard's would be good.

[cshenk]

itsjoan...@webtv.net wrote in rec.food.cooking:

Nice and simple. I'd use olive oil there and reduce the sugar to 1/2
that (for my own tastes). I think if you want to walk a little on the
wild side, some toasted then cracked Charnushka seeds would be a good
match?

--

[itsjoan...@webtv.net]

On Thursday, June 8, 2017 at 3:42:31 PM UTC-5, cshenk wrote:
>
> Nice and simple. I'd use olive oil there and reduce the sugar to 1/2
> that (for my own tastes). I think if you want to walk a little on the
> wild side, some toasted then cracked Charnushka seeds would be a good
> match?
>
>

I wasn't too sure about the amount of sugar when I first tried this
recipe but followed it faithfully. The sugar really isn't even
noticeable but you could reduce the amount if you think it would
be more to your liking. I used safflower oil as it's really
neutral and wanted the cucumbers and tomatoes to come through.

The Charnushka seeds sound really good!

[Janet]

In article <MpWdnYbhPIQyK6TE...@giganews.com>, cshenk1
@cox.net says...

A least the water would dilute the sugar. What the hell else is 1 CUP
OF WATER doing in a salad? !!!!!!!!!!!!!!!


Janet UK

[Cindy Hamilton]

To my eye, it looks like it's substituting for some of the oil in a
classic vinaigrette. For 0.5 cup vinegar, the classic formula
would call for 1.5 cups of oil, rather than the 0.25 cup of oil
specified. For this type of salad, the dressing is almost more of
a marinade or weak pickle, and 3:1 oil might be too heavy.
I usually use 1:1:3 vinegar:water:oil in salad dressings that I
make for myself.

Twice as much vinegar as sugar doesn't seem so bad. I've seen
recipes where the ratio is reversed. I'd probably omit it, but
I'm sure that wouldn't taste like the restaurant recipe that the
OP was aiming for.

Cindy Hamilton

[itsjoan...@webtv.net]

On Friday, June 9, 2017 at 8:26:45 AM UTC-5, Cindy Hamilton wrote:
>
> On Friday, June 9, 2017 at 6:34:53 AM UTC-4, Janet wrote:
>
> > In article <MpWdnYbhPIQyK6TE...@giganews.com>, cshenk1
> > @cox.net says...
> > >
> > > itsjoan...@webtv.net wrote in rec.food.cooking:
> > >
> > > > On Thursday, June 8, 2017 at 10:27:00 AM UTC-5, Lauren Z wrote:
> > > > >
> > > > > I am looking for a CopyCat recipe for the Bob Evans Tomato Cucumber
> > > > > side/ salad champagne vinaigrette dressing.
> > > > >
> > > > > Most of the results at food sites, list adding mustard, dijon
> > > > > mustard, but this seems to be wrong for this specific version... as
> > > > > the BE dressing was much clearer.
> > > > >
> > > > > https://www.bobevans.com/our-restaurants/menu/sides/tomato-cucumber-
> > > > > salad
> > > > >
> > > > > I might experiment and just leave the mustard out, but any one have
> > > > > any other ideas?
> > > > >
> > > > >
> > > > I've never had Bob Evans tomato cucumber salad but I do
> > > > make a cucumber salad that looks just like this; not
> > > > sure if the taste is the same though.
> > > >
> > > >
> > > > Cucumber Salad
> > > >

> > > > 1 C. water

> >
> > A least the water would dilute the sugar. What the hell else is 1 CUP
> > OF WATER doing in a salad? !!!!!!!!!!!!!!!
> >
> > Janet UK
>
> To my eye, it looks like it's substituting for some of the oil in a

> classic vinaigrette. For this type of salad, the dressing is almost more of

> a marinade or weak pickle, and 3:1 oil might be too heavy.
>
>

That's what I got out of the proportions, too, more of a pickle. Not too
vinegary and not too oily. It was always a hit when I took it to work.

[penm...@aol.com]

I prepare a cuke n' tomato salad most every day so long as my garden
is producing. I don't measure, when the two quart bowl is full
that's it... it's mostly diced Romas and Kirbys with a small diced
sweet onion and some diced bell pepper and chopped curly leaf parsley.
Dress with the juice of one fresh lemon, a small drizzle of EVOO and s
n'p to taste.
http://i67.tinypic.com/dzz7fa.jpg

[Wayne Boatwright]

On Fri 09 Jun 2017 03:34:48a, Janet told us...

I have eaten this salad at Bob Evans restaurants several times and
it's rally quite good.

First you'd have to know that this is not a salad as you know it.
It's really more like marinated vegetables. Considering the
quantities of cucumders and tomatoes along with the onion, by the
time everything is cut up it's quite a lot of vegetables and a total
of 1-3/4 cups of liquid is not that much.

While it's true that ENglish cucumbers have smaller and fewer seeds,
regular cucumbers really work better in this salad.

For this quantity of liquid, 1/4 cup of sugar is really not too much.

As a typical marinated vegetable salad (American style), olive oil is
really out of place unless it's a type of olive oil that you really
can't tastaee. It needs to have a completely neutral flavor.

Last of all, it's better to make this the day or night before you
serve it.

I'd have to say that this recipe is spot on.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

**********************************************************

Wayne Boatwright

[itsjoan...@webtv.net]

On Friday, June 9, 2017 at 11:11:24 AM UTC-5, Sheldon wrote:
>
> I prepare a cuke n' tomato salad most every day so long as my garden
> is producing.

> http://i67.tinypic.com/dzz7fa.jpg
>
>
I could dive right into that bowl; no fork needed!

[itsjoan...@webtv.net]

On Friday, June 9, 2017 at 1:53:42 PM UTC-5, Wayne Boatwright wrote:
>
> >> itsjoan...@webtv.net wrote in rec.food.cooking:
> >
> >> > 1/4 C. vegetable oil

>
> As a typical marinated vegetable salad (American style), olive oil is
> really out of place unless it's a type of olive oil that you really

> can't taste. It needs to have a completely neutral flavor.
>
My personal preference is a neutral oil as I want the vegetables
to be the main flavor. But if someone wants olive oil I do think
I'd go with a very light version; 3rd or 4th press.

>
> Last of all, it's better to make this the day or night before you
> serve it.
>

True, true. A thorough overnight chilling really enhances this
salad.

[cshenk]

itsjoan...@webtv.net wrote in rec.food.cooking:

It's not a bad idea to try a recipe 'as is' first time but for this
one, I know for *us* it was over sweet. Doesnt mean it won't work well
for another.

Safflower would work too!

--

[itsjoan...@webtv.net]

On Friday, June 9, 2017 at 11:53:20 PM UTC-5, cshenk wrote:
>
> Safflower would work too!
>
>
Safflower is all I use now; I've quit buying olive oil
as the safflower is so neutral. From salads to frying
eggs to frying cube steak for country fried steak and
gravy it's my personal favorite.

[Lauren Z]

On Thu, 08 Jun 2017 11:21:23 -0500, Sqwertz wrote:

> Girard's/Marzetti make and excellent Champagne Vinaigrette dressing. And
> they also supply foodservice quantities. So it's possible that this is
> what BE uses. It's still worth trying even if it's not exactly the same
> - it's great stuff. It's a pretty strongly flavored dressing so a
> little goes a long way.

Thanks for the info, but that appears to be way thicker and "cloudier"
than the stuff at BE. Much like the ones referencing dijon mustard in the
recipes.

Thanks for the info.

[Lauren Z]

On Thu, 08 Jun 2017 08:49:32 -0700, itsjoan...@webtv.net wrote:

> 1/2 C. Vinegar
> 1/4 C. Sugar
> 1 C. water
> 1/4 C. vegetable oil
> 2 tsp. salt
> 1 tsp. freshly ground pepper

Thanks, I will look at that... but sugar and water are not normally part
of any vinaigrette I've made.

Vinegar, oil, and spices/seasoning.

Thanks for the info.

[Bruce]

On Sat, 10 Jun 2017 11:47:44 GMT, Lauren Z <lau...@zellners.com>
wrote:

In this group, dressing's a store-bought prefab product.

[Cheri]

<itsjoan...@webtv.net> wrote in message
news:f5ae8e3c-1c16-42a7...@googlegroups.com...

It's my oil of choice now too.

Cheri

[Wayne Boatwright]

On Sat 10 Jun 2017 04:47:44a, Lauren Z told us...

Before Bob Evans "salads" like that were made pretty much on the fly
and were typically popular in the South and lower Midwest. I still
have a copy of a called "White Trash Cooking" that included a salad
like that, and one made with tomato, lettuce, and a small bit of onion.
The dressing for it was simply mayo, a smidgen of sugar and a bit of
cream to dilute the consistency. These types of salads were "country
style" and prevalent in the 1950s and 1960s. No one talked about
vinaigrette back then.

[Wayne Boatwright]

On Sat 10 Jun 2017 06:16:06a, Wayne Boatwright told us...

> On Sat 10 Jun 2017 04:47:44a, Lauren Z told us...
>
>> On Thu, 08 Jun 2017 08:49:32 -0700, itsjoan...@webtv.net
>> wrote:
>>
>>> 1/2 C. Vinegar
>>> 1/4 C. Sugar
>>> 1 C. water
>>> 1/4 C. vegetable oil
>>> 2 tsp. salt
>>> 1 tsp. freshly ground pepper
>>
>> Thanks, I will look at that... but sugar and water are not
>> normally part of any vinaigrette I've made.
>>
>> Vinegar, oil, and spices/seasoning.
>>
>> Thanks for the info.
>>
>>
>
> Before Bob Evans "salads" like that were made pretty much on the
> fly and were typically popular in the South and lower Midwest. I
> still have a copy of a called "White Trash Cooking" that included
> a salad like that, and one made with tomato, lettuce, and a small
> bit of onion. The dressing for it was simply mayo, a smidgen of
> sugar and a bit of cream to dilute the consistency. These types
> of salads were "country style" and prevalent in the 1950s and
> 1960s. No one talked about vinaigrette back then.
>

See the following for the book:

https://www.amazon.com/White-Trash-Cooking-Anniversary-
Jargon/dp/1607741873

[Gary]

From recipes I've heard here and elsewhere, store bought can often be a
better product.

[Gary]

On 6/10/2017 9:03 AM, Cheri wrote:

> <itsjoan...@webtv.net> wrote:
>> Safflower is all I use now; I've quit buying olive oil
>> as the safflower is so neutral. From salads to frying
>> eggs to frying cube steak for country fried steak and
>> gravy it's my personal favorite.
>
> It's my oil of choice now too.

Isn't safflower the oil of choice that Bryan promoted. I do know he did
the research on all oils. Do you remember?

[Gary]

Yeah! That looks really good!

[Cindy Hamilton]

Sorry, have you looked in everybody refrigerator? Even my husband
make salad dressing from scratch.

Cindy Hamilton

[notbob]

On 2017-06-10, Wayne Boatwright <waynebo...@xgmail.com> wrote:

> The dressing for it was simply mayo, a smidgen of sugar and a bit of
> cream to dilute the consistency. These types of salads were "country
> style" and prevalent in the 1950s and 1960s.

I still mix that same basic dressing. Add more sugar and it goes
great on fruit salads, like a Waldorf. Add sugar, pineapple, AND mustard, a
great sweet/sour cole slaw dressing.

Also, that's the beginning of the basic coleslaw dressing at KFC. Jes
keep milk, wht vinegar, and lemon juice in equal amts and let ferment
on the slaw fer a couple hours ....KFC coleslaw! ;)

nb

[Cheri]

"Gary" <g.ma...@att.net> wrote in message
news:ohgujh$r2d$1...@dont-email.me...

I think it was. At any rate, good stuff.

Cheri

[Cheri]

"Cindy Hamilton" <angelica...@yahoo.com> wrote in message
news:375b2e1b-0ed6-448e...@googlegroups.com...

I mostly make my own, but I do like Wishbone Ranch and use that often too.

Cheri

[Wayne Boatwright]

On Sat 10 Jun 2017 09:09:03a, notbob told us...

I've done that sort of dressing for the tomato and lettuce salad, and
as you modified, also on Waldorf. On coleslaw, however, I prefer a not
so creamy dressing.

[Wayne Boatwright]

On Sat 10 Jun 2017 09:10:44a, Cheri told us...

I sometimes buy refrigerated salad dressings but I can't stand
bottled dressings. I can't even count the number of bottles I've
thrown out, thinking at the time that I might like them. I don't buy
them anymore.

I do like the buttermilk ranch dressing that is made from the dry
packet and the additions.

[notbob]

On 2017-06-10, Wayne Boatwright <waynebo...@xgmail.com> wrote:

> On coleslaw, however, I prefer a not so creamy dressing.

That's why KFC slaw (cabbage finely minced) requires at least a 2 hr
ferment. The dressing draws out the liquid in the cabbage and it
dilutes the dressing, overall, making it less creamy. ;)

nb

[Wayne Boatwright]

On Sat 10 Jun 2017 09:28:03a, notbob told us...

Yes, I know, but I really don't like KFC slaw, or for that mattter,
much of anything else from KFC.

Usually when I make slaw I lightly salt the cabbage along with a
sprinkling of sugar, letting it sit out for a while until it releases
much of its liquid. I may add some other vegetables, celery seed,
etc., then mix up a small amount of mayo, a bit of mustard, vinegar,
and a small amount of cream all whisked together. I only coat the slaw
lightly with the dressing, as I prefer it a bit drier.

[penm...@aol.com]

On Sat, 10 Jun 2017 09:10:44 -0700, "Cheri" <che...@newsguy.com>
wrote:

I mostly prepare my own dressings too but sometimes I'll use bottled,
and then most times I doctor those. I prefer fresh lemon and lime
rather than vinegars.

[penm...@aol.com]

On Sat, 10 Jun 2017 09:09:30 -0700, "Cheri" <che...@newsguy.com>
wrote:

Are you sure, perhaps he meant sunflower oil. I like sunflower oil
but I think safflower oil is like cheap generic "salad oil"

[itsjoan...@webtv.net]

On Saturday, June 10, 2017 at 6:47:47 AM UTC-5, Lauren Z wrote:
>
> On Thu, 08 Jun 2017 08:49:32 -0700, itsjoan...@webtv.net wrote:
>

> > 1/4 C. Sugar

>
> Thanks, I will look at that... but sugar and water are not normally part
> of any vinaigrette I've made.
>
> Vinegar, oil, and spices/seasoning.
>
> Thanks for the info.
>
>

Just give it a try and you can make 1/2 the recipe in case it's
not the one you wanted. IF, and that's a big if, the Bob Evans
version is like the one I posted, it's not a vinaigrette in the
regular sense of the word. As someone previously stated, it's
more a light pickling solution.

[itsjoan...@webtv.net]

It's not really ringing a bell but he very well could have done
research and posted his results. All I know is that I prefer it
over any other type of oil and it's been my pick for several years.

[itsjoan...@webtv.net]

On Saturday, June 10, 2017 at 11:09:08 AM UTC-5, notbob wrote:
>
> On 2017-06-10, Wayne Boatwright <waynebo...@xgmail.com> wrote:
>
> > The dressing for it was simply mayo, a smidgen of sugar and a bit of
> > cream to dilute the consistency. These types of salads were "country
> > style" and prevalent in the 1950s and 1960s.
>
> I still mix that same basic dressing. Add more sugar and it goes
> great on fruit salads, like a Waldorf.
>

> nb
>
>
I use this version with a tad of sour cream to make my Waldorf
and carrot/raisin salads. I would take these to work as well
and they were always a hit.

[itsjoan...@webtv.net]

On Saturday, June 10, 2017 at 12:17:19 PM UTC-5, Sheldon wrote:
>
> >"Gary" <g.ma...@att.net> wrote in message
> >news:ohgujh$r2d$1...@dont-email.me...
> >>

> >> Isn't safflower the oil of choice that Bryan promoted. I do know he did
> >> the research on all oils. Do you remember?
> >

> Are you sure, perhaps he meant sunflower oil. I like sunflower oil

> but I think safflower oil is like cheap generic "salad oil."
>
>
Evidently no one told the manufacturers/pressers of the this
cooking oil. It's not cheap and certainly doesn't taste or
behave like a cheap oil.

[U.S. Janet B.]

On Sat, 10 Jun 2017 16:33:45 GMT, Wayne Boatwright

<waynebo...@xgmail.com> wrote:

>On Sat 10 Jun 2017 09:28:03a, notbob told us...
>
>> On 2017-06-10, Wayne Boatwright <waynebo...@xgmail.com> wrote:
>>
>>> On coleslaw, however, I prefer a not so creamy dressing.
>>
>> That's why KFC slaw (cabbage finely minced) requires at least a 2 hr
>> ferment. The dressing draws out the liquid in the cabbage and it
>> dilutes the dressing, overall, making it less creamy. ;)
>>
>> nb
>>
>
>Yes, I know, but I really don't like KFC slaw, or for that mattter,
>much of anything else from KFC.
>
>Usually when I make slaw I lightly salt the cabbage along with a
>sprinkling of sugar, letting it sit out for a while until it releases
>much of its liquid. I may add some other vegetables, celery seed,
>etc., then mix up a small amount of mayo, a bit of mustard, vinegar,
>and a small amount of cream all whisked together. I only coat the slaw
>lightly with the dressing, as I prefer it a bit drier.

I don't understand the use of celery seed. I find it really annoying
as a mouth feel. I'm sure it is there instead of celery powder or
celery itself, but I always omit it.
Janet US

[notbob]

On 2017-06-10, U.S Janet B <J...@nospam.com> wrote:

> I don't understand the use of celery seed.

The only place I've seen it is on a real Chi-dog or my
mustard/pineapple slaw.

> I'm sure it is there instead of celery powder or celery itself, but
> I always omit it.

I've become all agog over celery salt (is that what actually goes on
Chi-dogs?), as well. I've been going nuts fer wht pepper and celery
salt in most everything. Perhaps it's jes a passing phase, but I'm
still playing. Both absolutely "make" my milk gravy. ;)

HINT: Powdered/ground spices have their place. I tried making a
scratch Creole sauce, once. Whole fresh garlic, fresh celery and grn
peppers, etc. Bleah! I changed to ground spices. Much better. ;)

nb

[Cheri]

"notbob" <not...@nothome.com> wrote in message
news:eq2r8l...@mid.individual.net...

> I've become all agog over celery salt (is that what actually goes on
> Chi-dogs?), as well. I've been going nuts fer wht pepper and celery
> salt in most everything. Perhaps it's jes a passing phase, but I'm
> still playing. Both absolutely "make" my milk gravy. ;)
>
> HINT: Powdered/ground spices have their place. I tried making a
> scratch Creole sauce, once. Whole fresh garlic, fresh celery and grn
> peppers, etc. Bleah! I changed to ground spices. Much better. ;)
>
> nb

Some say that celery salt is the ingredient that most people skip when
trying to duplicate KFC, and that is the one ingredient that is an absolute
must. I love celery salt and use it often.

Cheri

[Cheri]

<penm...@aol.com> wrote in message
news:go9ojcd1e2rqcv3fl...@4ax.com...

> I mostly prepare my own dressings too but sometimes I'll use bottled,
> and then most times I doctor those. I prefer fresh lemon and lime
> rather than vinegars.

I like to use a bit of the Wishbone Ranch and then dump the leftover juice
from the green olives into the bottle and shake it up. :)

Cheri

[Bruce]

I believe he promoted "high oleic" sunflower oil. I heard that
scientists (or some of them) are back to olive oil being the most
"healthful".

[Bruce]

How's that? Because people make bad dressing?

[Bruce]

Blanket statements don't apply to inidividuals :)

[penm...@aol.com]

On Sat, 10 Jun 2017 12:00:21 -0600, U.S. Janet B. <J...@nospam.com>
wrote:

Must times it's powdered celery seed, that's what used in celery salt.
Celery seed doesn't taste much like fresh celery... not many recipes
call for whole celery seed, sometimes breads., and stocks but it's
strained out.

[cshenk]

Wayne Boatwright wrote in rec.food.cooking:

I'm ok with bottled dressings but then I use maybe 2 8oz ones a year
here.

--

[Cindy Hamilton]

Your assertion is disproved by even one instance of someone
who makes their own dressing.

Cindy Hamilton

[Bruce]

On Sat, 10 Jun 2017 13:50:03 -0700 (PDT), Cindy Hamilton

Aren't you the precise little scientist. But let me explain:

<https://answers.yahoo.com/question/index?qid=20080502031220AAo0YV8>

[itsjoan...@webtv.net]

On Saturday, June 10, 2017 at 2:50:56 PM UTC-5, Sheldon wrote:
>
> Must times it's powdered celery seed, that's what used in celery salt.
> Celery seed doesn't taste much like fresh celery... not many recipes
> call for whole celery seed, sometimes breads., and stocks but it's
> strained out.
>
>

I use celery seed as well as chopped celery in cornbread dressing
as well as tuna salad.

[DonnyMac]

I suppose military rations are mostly prepared with powdered
herbs and spices. Especially navy chow, which must endure
long dangerous voyages at sea. Hardtack was long used to
feed swabbies. After the first week, many sailors resorted
to hunting rodents in the bilge areas, rather than partake
of the enlisted mess.

[dsi1]

Hawaii has some history with the hardtack. I've eaten quite a few.

https://www.youtube.com/watch?v=bpqvRy1Ciqk

[Cindy Hamilton]

Although I don't consider that random assortment of comments in any
way authoritative, I did find it amusing that a fair number contradicted
the point you were attempting to make. Here's a good one:

"A blanket hides eveything under it, so a blanket statement hides so much that it actually says nothing.

"It is a statement that glosses over the truth and is so inclusive in its terms of reference, that it means anything and everything. It's hot air. "

Cindy Hamilton

[penm...@aol.com]

On Sun, 11 Jun 2017 06:17:38 -0700 (PDT), Cindy Hamilton

...GOLF...
The only sport that allows
drinking and driving.

[cshenk]

penm...@aol.com wrote in rec.food.cooking:

> ...GOLF...
> The only sport that allows
> drinking and driving.

LOL!

--

[Bruce]

On Sun, 11 Jun 2017 06:17:38 -0700 (PDT), Cindy Hamilton

Some people are critical of blanket statements. That's good.

[koko]

On Sat, 10 Jun 2017 09:09:30 -0700, "Cheri" <che...@newsguy.com>

wrote:

>"Gary" <g.ma...@att.net> wrote in message
>news:ohgujh$r2d$1...@dont-email.me...

>> On 6/10/2017 9:03 AM, Cheri wrote:
>>> <itsjoan...@webtv.net> wrote:
>>>> Safflower is all I use now; I've quit buying olive oil
>>>> as the safflower is so neutral. From salads to frying
>>>> eggs to frying cube steak for country fried steak and
>>>> gravy it's my personal favorite.
>>>
>>> It's my oil of choice now too.
>>
>> Isn't safflower the oil of choice that Bryan promoted. I do know he did
>> the research on all oils. Do you remember?
>

>I think it was. At any rate, good stuff.
>
>Cheri

I use a blend of high oleic organic safflower oil, avocado and coconut
oil. Non GMO, organic, yada, yada.
It's good to 490*F I like it because it's mild flavored and good for
frying and salads.

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry