New !!! Brianna’s The New American Dressing

Posted on by


Before I come right out and say how much this new salad dressing blows chunks, I feel there is some business to take care of.
First of which is that I’m still not eating much, if any, meat. You bet I’ve had some pork and chicken and goodies in the last month or so, but NOTHING like the previous days. I would also like to add that expect the photography around here to change a bit and this is the first issue (this doesn’t mean it will get better, just different). I know I blew some highlights and could have used a tad more depth of field, but this is what you get when you don’t pay. Over the last 3 weeks I’ve spent some time in the detached garage cleaning, tossing and making a place where anyone can come in and USE it. It will never be a place to dump crap again, that’s saved for the new 10×20 barn. Not only do I have a nice PC installed, but an earthshattering (no kidding) bachelor type stereo system installed and working fine. Along with this all is a place where I can set up a small studio and get some shots done. This one is too basic, one direct light source (the setting sun), sitting on a speaker stand a close friend made 24 years ago with my D70 set up on a tripod. I used the spot metering off the neck and pow, here we are.
Brianna’s New American Dressing doesn’t really taste like much. I waited until we used the entire bottle to say anything. The last week I’ve added more evoo, fancy red wine vinegar and herbs and pepper and and and and. You get the idea. I checked out the ingredients and it isn’t much of anything. Canola oil, herbs spices and stuff that apparently doesn’t matter. Oh, but it says that’s it’s a good source of Vitamin E and there’s no MSG. Oh joy, they care so much. If you care so much, how come you don’t care that it doesn’t taste?
Steer Clear.
Biggles

13 thoughts on “New !!! Brianna’s The New American Dressing”

  1. New photo look is definitely noticeable – and definitely likeable. I like!
    One thing I added in adding a “better half” is the ability to make dressing – well, he’s the one that does it. Before Jason, I was scared to death to make homemade dressings. But he walks in, asks me what ingredients I used in the meal, and pops out with this totally integrated dressing. It’s heaven. I haven’t bought a premade dressing in YEARS. But I guess this isn’t the one to test on, eh?

  3. I like the shot, too Doc. Yes, you must make your own dressings! Our very simple, everyday throw-together is toasted sesame oil and rice vinegar…basic but great. I will quiz the B.D. on his super-secret concoction and get back to you.

  5. Thanks for the heads up. Bottled dressings are tough. I’ve been trying to source a few all natural dressings to carry at DIF and they mostly all suck.
    Fortunately I’ve scored an amazing major oil and vinegar for customers to start from. Homemade dressings are all about pairing the right acid with the right fat, methinks.

  6. Hey Steph,
    Just as the title reads, The New American Dressing. And that’s all there was to THAT.
    Hey Chef,
    Fat & acid, good partners eh?
    Hmmmmm, gravy is a dressing-like thing. Gravy dressing! That doesn’t sound so good over lettuce.

  7. After a few beers, I might try it! Okay, maybe 20 years ago.
    I was going to limit my thought to acid and just oil but then I started thinking about spinach salads with warm bacon dressing and an atrocious about of bacon fat and realized there might be other fats I hadn’t considered yet… Why limit your options?
    Er, except for maybe that gravy salad. Let’s work on that…

  9. Brianna’s=blah!
    They put a lot of sugar in salad dressings, but you know how I am about sweet things on my savory foods. Meh.
    I forget the name of my favorite commercial dressing maker. I’ll go find it. They make a kick ass french vinaigrette.
    But 99.9% of the time I use tj’s extra virgin olive oil, half a squeezed lemon, dash o’ red wine vinegar, dash o’ balsamic, salt & pepper fresh ground like. And that is that.
    It is all about the lemon and olive oil. Mmmmm. And we eat a lot of salads.