She just turned a few leaves of lettuce and a few other ingedients into a great masterpiece I would love to have right now. April's not simply a cook but an artist!
Give homage to the man who invented the dressing. Literally took what was left in his restaurant and turned it into an international timeless salad topping. Reminds me of how chicken tikka masala was invented.
I don't know if I like the idea of the dressing being quite that emulsified, but I can see a bowl of that in the center of a platter of lettuces and light crudites as a buffet salad appetizer for a crowd. Looks beautiful in this presentation, too. Thanks!
@@Matzes most white vinegar is almost pure acetic acid diluted with water. Lemon juice is FAR more complex (though more expensive, which is why so many restaurants use vinegar) and you can grate a bit of lemon zest in the dressing for more of a herbal citrus nuance.
@@Matzes That implies that a lemon is, in some way both biologically and chemically, *not* complex. Would you like to rephrase? AND, just because you've opened up this can of fermentation, isn't the distillation of a fermented product *less* complex than its source?
Has nothing to do with the original recipe... Olive oil Yolk Salt, Pepper, Worcester Lemon juice Garlic The lettuce is tossed in the dressing and can be garnished with bacon, anchovies, chicken, prawns, parmesan.... He made the dressing from scratches because his restaurant got run over
Then name it differently Its a matter of respect You would never draw an ugly piece of s*it and call it "Original Mona Lisa" Or imagine it with songs. You would always give respect to the guys writin the songs originally U have to say 'its my take on xy' No hate, simply logic
![[UNCUT] “บอสณวัฒน์” ลากไส้!! ใครหนุนหลัง "แม่ตั๊ก ป๋าเบียร์" I คนดังนั่งเคลียร์ I 30 ก.ย. 67](http://i.ytimg.com/vi/QlD7mU2KKRk/mqdefault.jpg)
She just turned a few leaves of lettuce and a few other ingedients into a great masterpiece I would love to have right now.
April's not simply a cook but an artist!
Give homage to the man who invented the dressing. Literally took what was left in his restaurant and turned it into an international timeless salad topping. Reminds me of how chicken tikka masala was invented.
April is a great chef. I really enjoy watching here cook. Cheers 🍻
those croutons look out of this world
April holding that leaf and calling him kinda cool.
black pepper??
I’m gonna try it with a mixer.
She has a true love for food
Bravo that was fantastic.
NO VINEGAR, and Worcestershire sauce is made with anchovies :)
I’ve never seen Caesar salad dressing made without lemon juice what
Not being sarcastic, but are the raw eggs safe? Anyone? I’m new to this. Thanks.
Yes good quality fresh eggs are safe to eat.
Is the whole egg necessary ? It's ok for the yolk but the white it's not my favorite ingredient ^^'>
You can always just use two yolks, instead of the whole egg.
It's all blended up, how can you tell the difference?
Thats the biggest egg I've ever seen
B...bu..but what about bacon? :(
I would add fried pancetta or prosciutto instead to keep it...Italian.
Yup ... the sauce recipe might be great, but the Caesar salad itself is pretty average IMO. No bacon is a huge mistake.
Because there is no bacon in Caesar Cardini's recipe. Also, not everything requires bacon.
That sounds so incredibly salty and awful
I don't know if I like the idea of the dressing being quite that emulsified, but I can see a bowl of that in the center of a platter of lettuces and light crudites as a buffet salad appetizer for a crowd. Looks beautiful in this presentation, too. Thanks!
I like a little tobasco in there
Then it's not a Caesar.
@@DanielBrownsan yes it is. You can make additions while still maintaining the integrity of the dish.
You lost me at "vinegar". The reason this recipe works so well is because of LEMON JUICE, not vinegar.
Why
@@Matzes most white vinegar is almost pure acetic acid diluted with water. Lemon juice is FAR more complex (though more expensive, which is why so many restaurants use vinegar) and you can grate a bit of lemon zest in the dressing for more of a herbal citrus nuance.
@@DanielBrownsan vinegar is a fermentation product. Kinda like The Definition of "complex"
@@DanielBrownsan a decent vinegar is also MUCH more expensive than lemon juice
@@Matzes That implies that a lemon is, in some way both biologically and chemically, *not* complex. Would you like to rephrase? AND, just because you've opened up this can of fermentation, isn't the distillation of a fermented product *less* complex than its source?
Has nothing to do with the original recipe...
Olive oil
Yolk
Salt, Pepper, Worcester
Lemon juice
Garlic
The lettuce is tossed in the dressing and can be garnished with bacon, anchovies, chicken, prawns, parmesan....
He made the dressing from scratches because his restaurant got run over
Damn, if recepies where never allowed to evolve we would all still be eating burnt meat from some random animal we just hunted for. Get over yourself
No body cares it’s food nothing is set in stone you haters
Then name it differently
Its a matter of respect
You would never draw an ugly piece of s*it and call it "Original Mona Lisa"
Or imagine it with songs. You would always give respect to the guys writin the songs originally
U have to say 'its my take on xy'
No hate, simply logic