The Consolidated "Salad Dressing" Thread
Mar 1, 2006 | 1:25 pm
#31
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Originally Posted by BamaVol
If the Hidden Valley ads are to be believed, Ranch dressing is a recent phenomenon.
But, the stuff has no more flavor than mayonaise.
But, the stuff has no more flavor than mayonaise.
This was a reflection of what might be called the Hidden Valley Ranch principle, in honor of a story that Samson Hsia often told about his years working on salad dressing when he was at Clorox. The couple who owned Hidden Valley Ranch, near Santa Barbara, had come up with a seasoning blend of salt, pepper, onion, garlic, and parsley flakes that was mixed with equal parts mayonnaise and buttermilk to make what was, by all accounts, an extraordinary dressing. Clorox tried to bottle it, but found that the buttermilk could not coexist, over any period of time, with the mayonnaise. The way to fix the problem, and preserve the texture, was to make the combination more acidic. But when you increased the acidity you ruined the flavor. Clorox's food engineers worked on Hidden Valley Ranch dressing for close to a decade. They tried different kinds of processing and stability control and endless cycles of consumer testing before they gave up and simply came out with a high-acid Hidden Valley Ranch dressing -- which promptly became a runaway best-seller. Why? Because consumers had never tasted real Hidden Valley Ranch dressing, and as a result had no way of knowing that what they were eating was inferior to the original. For those in the food business, the lesson was unforgettable: if something was new, it didn't have to be perfect.
Mar 1, 2006 | 1:44 pm
#32
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Originally Posted by Robt760
Then there are folks that mix salsa and Ranch and call is South Western Ranch....To me creamy and tomato-ey don't mix.
Mar 2, 2006 | 6:34 am
#35
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Originally Posted by redbeard911
Pizza bones go in ranch
Red Robin french fries go in ranch
Buffalo wings go in bleu cheese
Meat goes on a pizza
Vegetables go in a salad
All is right with the world
Red Robin french fries go in ranch
Buffalo wings go in bleu cheese
Meat goes on a pizza
Vegetables go in a salad
All is right with the world
the crust after all the gooey stuff has been nibbled off? Interesting expression. Stuffed crust pizza has "marrow"?
Mar 2, 2006 | 7:11 am
#36
Join Date: Sep 2002
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Originally Posted by clarence5ybr
Apparently the real stuff does taste good, just not what they sell. From a recent New Yorker article full text here:
This was a reflection of what might be called the Hidden Valley Ranch principle, in honor of a story that Samson Hsia often told about his years working on salad dressing when he was at Clorox. The couple who owned Hidden Valley Ranch, near Santa Barbara, had come up with a seasoning blend of salt, pepper, onion, garlic, and parsley flakes that was mixed with equal parts mayonnaise and buttermilk to make what was, by all accounts, an extraordinary dressing. Clorox tried to bottle it, but found that the buttermilk could not coexist, over any period of time, with the mayonnaise. The way to fix the problem, and preserve the texture, was to make the combination more acidic. But when you increased the acidity you ruined the flavor. Clorox's food engineers worked on Hidden Valley Ranch dressing for close to a decade. They tried different kinds of processing and stability control and endless cycles of consumer testing before they gave up and simply came out with a high-acid Hidden Valley Ranch dressing -- which promptly became a runaway best-seller. Why? Because consumers had never tasted real Hidden Valley Ranch dressing, and as a result had no way of knowing that what they were eating was inferior to the original. For those in the food business, the lesson was unforgettable: if something was new, it didn't have to be perfect.
This was a reflection of what might be called the Hidden Valley Ranch principle, in honor of a story that Samson Hsia often told about his years working on salad dressing when he was at Clorox. The couple who owned Hidden Valley Ranch, near Santa Barbara, had come up with a seasoning blend of salt, pepper, onion, garlic, and parsley flakes that was mixed with equal parts mayonnaise and buttermilk to make what was, by all accounts, an extraordinary dressing. Clorox tried to bottle it, but found that the buttermilk could not coexist, over any period of time, with the mayonnaise. The way to fix the problem, and preserve the texture, was to make the combination more acidic. But when you increased the acidity you ruined the flavor. Clorox's food engineers worked on Hidden Valley Ranch dressing for close to a decade. They tried different kinds of processing and stability control and endless cycles of consumer testing before they gave up and simply came out with a high-acid Hidden Valley Ranch dressing -- which promptly became a runaway best-seller. Why? Because consumers had never tasted real Hidden Valley Ranch dressing, and as a result had no way of knowing that what they were eating was inferior to the original. For those in the food business, the lesson was unforgettable: if something was new, it didn't have to be perfect.
Are sure that they did not just put Clorox in it?
Mar 2, 2006 | 7:46 am
#37
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It's not just the south: Ranch is slowly taking over the rest of the world, too. If you ask for ranch around here (Wisconsin) they'll bring you a huge clear ketchup style bottle of it, but any other dressings will come in a tiny paper cup. In fact, the local mexican restaurant serves it with their nachos in addition to salsa...weird.
I admit I love to dip onion rings into ranch, but prefer french for my salads...well, I actually prefer honey mustard, but good luck finding that at most restaurants
I admit I love to dip onion rings into ranch, but prefer french for my salads...well, I actually prefer honey mustard, but good luck finding that at most restaurants
Mar 2, 2006 | 7:52 am
#38
Join Date: Feb 2003
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Originally Posted by BamaVol
I don't know specifically, but it's got to be in the south.
So I'd say Houston is in the running for ranch weirdness HQ on the wings front.
And, yeah, ranch is so full of fat. When I succumb to the temptation of dipping say, a fry, in ranch dressing, I say, "Could I please have some fat to dip my deep fat fried fat in?" Yeah.
Mar 2, 2006 | 7:57 am
#39
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Originally Posted by IceTrojan
I LOVE ranch, and I have no idea what's in it. Ranch + fries, please. I'll sometimes even request a Caesar salad, but with ranch instead. 
Also, it seems like ranch from a restaurant/salad bar, without fail, tastes better than ranch from the market. Why is that?
Also, it seems like ranch from a restaurant/salad bar, without fail, tastes better than ranch from the market. Why is that?
How is it a Ceasar salad if you use ranch dressing?
Mar 2, 2006 | 9:17 am
#43
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Originally Posted by Analise
As you point out, it's not. But who knows, maybe it is at the Olive Garden. 
Originally Posted by nytango
glad you got out of the elevator,,,
This is why FT is more fun than work. I just wish it paid as well.