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re: Why do people use Italian dressing as a marinade?
Posted on 6/18/14 at 12:01 pm to LouisianaLady
Posted on 6/18/14 at 12:01 pm to LouisianaLady
I can call well done steaks, ketchup, ranch, velvetta, italian dressing, etc trashy here too and just like the OT some really believe it and will agree with me
1
Posted on 6/18/14 at 12:03 pm to yellowfin
I will knock the fricking dust off of some Velveeta son. 
Posted on 6/18/14 at 12:06 pm to Uncle JackD
Velveeta + Rotel = 
Posted on 6/18/14 at 12:07 pm to Sherman Klump
quote:+ground beef = crack
Velveeta + Rotel =
Posted on 6/18/14 at 12:07 pm to Uncle JackD
I'd prefer some Jimmy Dean breakfast sausage
Posted on 6/18/14 at 12:08 pm to Sherman Klump
quote:trashy
I'd prefer some Jimmy Dean breakfast sausage
Posted on 6/18/14 at 12:09 pm to Sherman Klump
quote:
Velveeta + Rotel =
I even like the baked pasta made from this. With chicken (or leftover tails from a boil). And it MUST have green peas.Posted on 6/18/14 at 12:13 pm to LouisianaLady
quote:
And it MUST have green peas.
A new standard of trashy.
Posted on 6/18/14 at 12:15 pm to LouisianaLady
I have to marinade my chicken, chops, and steaks in Italian dressing to counter-balance my beer snobbery
Posted on 6/18/14 at 12:17 pm to LouisianaLady
To clarify my OP, Im not against Italian dressing per say. I actually really like dipping vegetables in it and I do like it on chicken breasts or as a base to make a more extensive and flavorful marinade. What really gets to me is when EVERYTHING is marinated in this because it's the way it's always been done. I will not back down from the steak comment though. I cant believe people marinate a steak in it. On a side note, I will eat the shite out of some velveeta, rotel and bkfst sausage as well especially if big scoop fritos are around.
Posted on 6/18/14 at 12:17 pm to AHouseDivided
Anything baked and cheesy or creamy must have them. Tuna casserole (I'm getting really trashy here), chicken pot pie, etc.
Posted on 6/18/14 at 12:18 pm to Uncle JackD
Ground pork, velveeta and some rotel. Knock ya socks off.
Posted on 6/18/14 at 12:18 pm to LoneStarTiger
quote:As long as it's counter balanced.. That's the key.. My double wide counters any snobby comments I may accidentally post.
counter-balance my beer snobbery
Posted on 6/18/14 at 12:19 pm to TigerHam85
quote:No shite? I'll have to try that next time
Ground pork, velveeta and some rotel. Knock ya socks off.
Posted on 6/18/14 at 12:20 pm to Uncle JackD
Now I'm thinking I should marinate the rack of lamb I'm considering making tonight for Jones' last night home/on land in Wishbone.
Posted on 6/18/14 at 12:20 pm to Uncle JackD
The fattiness of the pork makes it better than beef IMO.
Eta: justgot a couple slices of pizza from rouses. I'm fully aware that this is trashy, and I embrace the shite out of it.
Eta: justgot a couple slices of pizza from rouses. I'm fully aware that this is trashy, and I embrace the shite out of it.
This post was edited on 6/18/14 at 12:22 pm
Posted on 6/18/14 at 12:23 pm to LouisianaLady
quote:
Wishbone
Counter balance the trashy by using Newman's Own.
LL's Uppity rack of Lamb.
Posted on 6/18/14 at 12:24 pm to AHouseDivided
I can't even imagine the response if I marinated $30 worth of lamb in Italian dressing
Posted on 6/18/14 at 12:24 pm to Uncle JackD
quote:
My double wide counters any snobby comments I may accidentally post.
drinking Pappy on the porch of the double wide is a great way to enjoy a morning
Posted on 6/18/14 at 12:34 pm to LouisianaLady
I hope you got a lot of lamb for $30, I bought 5 whole ones for $250 last month
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