- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
EYEtalian dressing vs EYEtalian seasoning
Posted on 12/5/12 at 9:12 am
Posted on 12/5/12 at 9:12 am
Is it just as much blasphemy to use prepackaged Italian seasoning as it is to used Italian dressing on this board?
If not, what's the difference?
For the record, on Monday I hade redfish on the halfshell w/ a sauce made from:
butter, garlic, onion, Italian seasoning, Tony's seasoning, lemon juice, crystal hot sauce, Worcestershire sauce, and honey.
ETA:
If not, what's the difference?
For the record, on Monday I hade redfish on the halfshell w/ a sauce made from:
butter, garlic, onion, Italian seasoning, Tony's seasoning, lemon juice, crystal hot sauce, Worcestershire sauce, and honey.
ETA:
This post was edited on 12/5/12 at 9:23 am
8
Posted on 12/5/12 at 9:14 am to Neauxla
quote:
EYEtalian dressing
I get mine directly imported from Italy, bi-monthly.
Posted on 12/5/12 at 9:14 am to Neauxla
quote:Just read the ingredient list...that's what your using. If you like that blend, use it.
Italian seasoning
Posted on 12/5/12 at 9:14 am to Neauxla
Fresh or frozen redfish? That seems to be crucial with some people around here. I think they've heard the Cane's slogan too many times.
Posted on 12/5/12 at 9:16 am to Neauxla
Two things that never enter my kitchen:
quote:
EYEtalian dressing vs EYEtalian seasoning
Posted on 12/5/12 at 9:18 am to El Josey Wales
quote:Fresh, filleted it Sunday
Fresh or frozen redfish?
Posted on 12/5/12 at 9:19 am to Neauxla
Nice!
Posted on 12/5/12 at 9:38 am to El Josey Wales
If you use it you use it. I'm sure I have a jar of it somewhere. I just have a bunch of herbs I grow so I try to use them fresh as much as possible. It makes the work I put into taking care of them worthwhile. Viniagrettes are easy and you can make a hundred different variations. I like a bit of mustard or even a tablespoon of mayo because I prefer a creamy dressing. Here's a basic. Just whisk all together, save in a jar and you are done.
Basic Eyetalian Dressing
Basic Eyetalian Dressing
Posted on 12/5/12 at 10:13 am to Neauxla
Not a fan of Italian seasoning 
I always have dried Oregano, Basil, Thyme, Parsley and Garlic powder on hand.
If I'm making something that needs Italian-style seasonings, I prefer fresh basil and parsley, so I use those fresh and then dried Oregano and Thyme if need be.
I always have dried Oregano, Basil, Thyme, Parsley and Garlic powder on hand.
If I'm making something that needs Italian-style seasonings, I prefer fresh basil and parsley, so I use those fresh and then dried Oregano and Thyme if need be.
Posted on 12/5/12 at 10:16 am to jimithing11
I have Italians brought to my kitchen bi-weekly. They hand blend their homegrown from Italy seasonings. In my kitchen. Every two weeks. Straight from Italy!
Posted on 12/5/12 at 12:57 pm to Neauxla
EYEtalian dressing has it's place. One of the recipes I have for a BBQ shrimp type recipe has it as an ingredient and it's a darn good tasting dish that works well for a crowd. I don't use it much, but I usually keep it around.
The seasoning-I don't use much because I don't always want every ingredient in the mix in the dish I'm cooking. I grow fresh herbs, also, so I use those a lot. However, I ordered a dry Italian seasoning mix from a deli in WI a while back for Pioneer Woman's Italian Drip Roast and I really like this mixture. Haven't used it on anything else yet, but it's cheap and there's a lot of it. The salted version is really salty, but really good. I ordered the unsalted version and I mix them.
LINK
The seasoning-I don't use much because I don't always want every ingredient in the mix in the dish I'm cooking. I grow fresh herbs, also, so I use those a lot. However, I ordered a dry Italian seasoning mix from a deli in WI a while back for Pioneer Woman's Italian Drip Roast and I really like this mixture. Haven't used it on anything else yet, but it's cheap and there's a lot of it. The salted version is really salty, but really good. I ordered the unsalted version and I mix them.
LINK
Posted on 12/5/12 at 1:57 pm to Gris Gris
Get in touch with Penzeys and order some herbes de provence which is Italian with the addition of lavender. They sell a damned find product, and the aroma upon opening the bag is amazing. A four ounce bag goes for about 14.00, a similar amount that has been in storage for however long at a grocery stores warehouse will be about thirty bucks.
Posted on 12/5/12 at 2:13 pm to Neauxla
that picture looks amazing!
Posted on 12/5/12 at 2:23 pm to Carson123987
quote:It tasted even better
that picture looks amazing!
Posted on 12/5/12 at 2:33 pm to Neauxla
i make my own marinara sauce using italian seasoning, crushed red tomatoes, crushed red pepper and onions.
Posted on 12/5/12 at 4:25 pm to Neauxla
Yeah, that fish looks good.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News