Green Goddess...or Ranch?

[robirdstx]

3 hours ago, gfweb said:

They are telling us Sunday night for power. I feel your pain.

Have you considered a generator? We have a whole house deal that is needed several times a year...5 times since 11/19. Comes on automatically.

It really takes the dread of storms away.

 

Oh...ranch for me

 

We also purchased a whole house generator last November. Have needed it twice recently during severe thunderstorms. It is a great comfort knowing we will not have to source gasoline and hook up the portable generator every time power goes out, especially during natural disasters. They are not cheap, but worth it.

Edited August 6, 2020 by robirdstx (log)

[heidih]

@weinoo  I do one like this but often sub basil for tarragon - something I saw in a Melissa Clark book.  https://cooking.nytimes.com/recipes/1019286-green-goddess-dressing  She used it over roasted cubes of eggplant. Really good. 

[Kim Shook]

2 hours ago, weinoo said:

I have never made Green Goddess, but it seems like I would really like it due to the fact that it has anchovies. Who has a great recipe?

 

I can vouch for this one.

[Margaret Pilgrim]

20 minutes ago, Kim Shook said:

I can vouch for this one.

 

IMHO Green Goddess requires a good handful of fresh tarragon and some lemon..  I also prefer to use good anchovy rather than paste.   The one you linked calls for watercress and tarragon vinegar which will undoubtedly make an interesting and delicious dressing but not classic Green Goddess.  

 

edited to qualify, dried tarragon can be substituted if necessary, but tarragon is a given, IMO

Edited August 6, 2020 by Margaret Pilgrim (log)

[Margaret Pilgrim]

Here, from the 1960 Sunset Cookbook:

[weinoo]

Yes, indeed @Margaret Pilgrim. I don't keep anchovy paste in my larder. because it's usually horrible.

[MetsFan5]

Yes I am going to have our home estimated for a generator. It will likely cost more than a new, fully loaded Jetta and I never purchase cars. 
 

  I have to make green goddess. I’d also like to make a true Caesar salad but with grilled romaine. I miss the days of tableside Caesar salads. 

[lindag]

4 hours ago, MetsFan5 said:

Yes I am going to have our home estimated for a generator. It will likely cost more than a new, fully loaded Jetta and I never purchase cars. 
 

 

Eek!  I had no idea it was that expensive.  

[Margaret Pilgrim]

5 hours ago, MetsFan5 said:

Yes I am going to have our home estimated for a generator. It will likely cost more than a new, fully loaded Jetta and I never purchase cars. 
 

 

If it makes you feel better, our last paint job approximated that and does nothing to keep light on.  

[lindag]

15 minutes ago, Margaret Pilgrim said:

If it makes you feel better, our last paint job approximated that and does nothing to keep light on.  

Does anyone know just why it's so expensive?

 

[robirdstx]

8 minutes ago, lindag said:

Does anyone know just why it's so expensive?

 

If you are talking about the whole house generator, we had a 20 kw unit installed at a cost of just under $13k. I am sure prices differ in different areas of the country, due to site prep, labor and permitting costs.

[Margaret Pilgrim]

8 minutes ago, robirdstx said:

If you are talking about the whole house generator, we had a 20 kw unit installed at a cost of just under $13k. I am sure prices differ in different areas of the country, due to site prep, labor and permitting costs.

 

Used fully loaded Jetta.😀

[robirdstx]

Getting back on topic. The only ingredient I did not have for the ranch dressing recipe posted at the beginning of this topic was the dried chives. I corrected that this morning.

Edited August 7, 2020 by robirdstx (log)

[weinoo]

Confession - even though I have the dried chives, I do like to up the ante on the Ranch a bit by adding real parsley and real chives, which might be my new, favorite herb (thanks to Jacques and his use of it in almost all his videos).

[Margaret Pilgrim]

Just now, weinoo said:

Confession - even though I have the dried chives, I do like to up the ante on the Ranch a bit by adding real parsley and real chives, which might be my new, favorite herb (thanks to Jacques and his use of it in almost all his videos).

Chives come close to defining French cooking.    When not available, I frequently slit green onion greens lengthwise and slice into chive-like bits.

[weinoo]

Oh, to have a consistent supply of chervil and tarragon...imagine how French I'd become!

[Margaret Pilgrim]

2 minutes ago, weinoo said:

Oh, to have a consistent supply of chervil and tarragon...imagine how French I'd become!

I have vigorous tarragon but have never been able to grow consistent chervil.

eta nor is chervil regularly available in my markets.

Edited August 7, 2020 by Margaret Pilgrim (log)

[weinoo]

1 minute ago, Margaret Pilgrim said:

I have vigorous tarragon but have never been able to grow consistent chervil.

eta nor is chervil regularly available in my markets.

 

Chervil is one of those super delicate herbs. I'm surprised you can't grow it between the city (too cool, not enough sun?) and the country (too hot, too much sun?).

[gfweb]

6 hours ago, MetsFan5 said:

Yes I am going to have our home estimated for a generator. It will likely cost more than a new, fully loaded Jetta and I never purchase cars. 
 

  I have to make green goddess. I’d also like to make a true Caesar salad but with grilled romaine. I miss the days of tableside Caesar salads. 

I think we paid about $9K five or so years ago. I recall a big variation in price depending on the installer.  Now might be a pricier time, in the wake of whatever this storm was called.

[Margaret Pilgrim]

12 minutes ago, weinoo said:

Chervil is one of those super delicate herbs. I'm surprised you can't grow it between the city (too cool, not enough sun?) and the country (too hot, too much sun?).

You nailed it.    But thanks for the nudge.   I should/will plant some seeds in our front entrance herb garden which get fair sun and is on automatic water.  

[heidih]

16 minutes ago, weinoo said:

Chervil is one of those super delicate herbs. I'm surprised you can't grow it between the city (too cool, not enough sun?) and the country (too hot, too much sun?).

 

I find it acts like cilantro. A pain. I usually buy it for super cheap at Mexican or Middle Eastern market

[Margaret Pilgrim]

Just now, heidih said:

 

I find it acts like cilantro. A pain. I usually buy it for super cheap at Mexican or Middle Eastern market

 

Most of my greens garden is in constant state of "bolt"     I just cut off the flowering stalks and they keep going for years.    Chard, sorrel, parsley, and of course chives.    Sorrel patch is easily 15 years old, parsley 10.    Chard is near the end of its run at around 5.   

[heidih]

16 minutes ago, Margaret Pilgrim said:

 

Most of my greens garden is in constant state of "bolt"     I just cut off the flowering stalks and they keep going for years.    Chard, sorrel, parsley, and of course chives.    Sorrel patch is easily 15 years old, parsley 10.    Chard is near the end of its run at around 5.   

 

And in the "no waste" era you tempura batter and fry the flowers

[Margaret Pilgrim]

Now THAT is a concept!

[heidih]

22 minutes ago, Margaret Pilgrim said:

Now THAT is a concept!

 

I have mentioned before that many years later the neighborhood kids I run into still refer to me as "Mrs. K who made those great fried flowers for us".