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Carpal Tunnel
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While still under the influence of a fortnight in the Sandwich Islands, I prepared a salad for our supper this evening using ingredients which we ate while on Oahu and Maui. It being Advent, when tangerines are commonly found at the grocers, I decided to make a salad dressing out of fresh-squeezed tangerine juice, to which I added Hawaiian sweet soy sauce, olive oil, pulverized garlic, and Japanese rice wine vinegar. When I presented this to Mem-sahib, she asked what I called the dressing and I pronounced it "tangerine vinaigrette." "There is no such thing," she responded. To which I replied, "There must be in that you are, at this moment, eating it."
One wonders: how far may one depart from the traditional ingredients of "vinaigrette" and still call the result "vinaigrette"?
PS: This is NOT a food thread.
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Carpal Tunnel
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Carpal Tunnel
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Perhaps Memsahib is challenging you to give it a more unusual name?
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PS: This is NOT a food thread.Ah, so true, Father Steve, and grits ain't groceries, and eggs ain't poultries, and Mona Lisa was a man. 
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One wonders: how far may one depart from the traditional ingredients of "vinaigrette" and still call the result "vinaigrette"?
Well, you could call it a vinaigerine, Father Steve.
This reminds me, I sat at the bar in a roadhouse recently and watched the bartender make up a scarlet, crushed ice concoction in a blender which he then emptied into 2 enormous martini glasses, easily 4 times the size of any martini glass I had ever seen before.
I asked the bartender what he called it. A "Lobsterita", he replied.
"What's in it?", I asked. He recited the ingredients, which didn't include lobster. "Where's the lobster?".
There is no lobster, he said. A "lobsterita" is just big.
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Carpal Tunnel
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The Red Lobster chain of seafood restaurants sells a giant-sized Margarita which the chain describes as "the new Raspberry Lobsterita, an impressive 24-ounce frozen raspberry margarita served in a hand-blown Mexican glass that comes complete with a string of Lobster beads."
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The Red Lobster chain of seafood restaurants sells a giant-sized Margarita which the chain describes as "the new Raspberry LobsteritaYes, that's it, Father Steve. It was a Red Lobster roadhouse now that I think of it. But the bartender short-changed the customers on "the string of Lobster beads". Perhaps it was their second order and he reckoned their vision was too blurred to miss the beads. I noticed that he topped the concoction off with a swirl of liqueur, acknowledging, when I expressed surprise at this embellishment, that the concoction makes him sick, not only to consume but also to concoct. All of which goes to prove that you can peddle anything to trendistas if you market it as "new" and "impressive". Maybe they should call it a "trendita" and spare the Coin-treau. Maybe their customers would actually enjoy it. About Cointreau "Cointreau is a clear, mildly bitter, orange liqueur, flavored with the peel of sour and sweet oranges from Curacao and Spain. It is considered to be a high quality Triple Sec." http://www.webtender.com/db/ingred/359Hmm. Maybe you should try Cointreau instead of tangerines in your vinaigrette next time. It will make your "tangerine vinaigrette" sound a lot more appetizing. As to how much tangerine you can put in your "vinaigrette" and still call it "vinaigrette": How much Episcopalian can you put in Catholicism and still call it Christian?
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Pooh-Bah
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Well, the term is, of course, from the French for vinegar, and is typically of oil and vinegar, and herbs. It seems to me that as long as you have oil and vinegar -- or, even, arguably, just the vinegar -- all the rest is negotiable. Just don't try to give me a recipe for pesto which has no basil in it.  
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"It seems to me that as long as you have oil and vinegar -- or, even, arguably, just the vinegar -- all the rest is negotiable." It sounds to me like Noel Coward's recipe for a dry martini. He filled the glass with gin and wafted the cork from a bottle of vermouth over the glass. It was still a martini.
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Carpal Tunnel
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>Noel Coward.. wafted the cork from a bottle of vermouth over the glass.
I thought that was Sir Winston Churchill.
- joe friday
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Carpal Tunnel
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Noel Coward was the one who called the bartender a loudmouth for whispering "vermouth" too loudly over the glass of gin.
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