• HappyFrog@lemmy.blahaj.zone
        0·
        2 个月前

        Demanding every image to be transcribed is kinda classist, ngl. Everyone doesn’t have that amount of free time. Why don’t you transcribe it and post it as a comment?

      • toy_boat_toy_boat@lemmy.worldEnglish
        0·
        1 个月前

        i wouldn’t put it that way, but i understand that you’re saying that we need to do more work to help our friends that can’t see well. i think reddit has a community that does stuff like this. do we have one here yet? i’d be happy to transcribe anything you send to me for now, but i think we should consider building a team of people who could do this. i don’t know much about organizing stuff like that - do you have any suggestions on how we could maybe start something like that?

  • a4ng3l@lemmy.world
    0·
    2 个月前

    Best Asian one so far for me is mayo, rice vinegar, soy sauce, sesame seed and sesame oil. That shit is just magic. Bonus if you can use the Japanese mayo.

  • peoplebeproblems@midwest.socialEnglish
    0·
    2 个月前

    Wait

    Vinaigrettes are sweet? Wtf have I been ingesting, they always taste awful and create a strange shocking/tickling feeling down my spine

    Well I guess ketchup does it too.

  • scarabic@lemmy.worldEnglish
    0·
    2 个月前

    Just sharing that sesame (including seeds, sesame oil and tahini) are an increasingly frequent allergen. Most bakeries now label if it is used anywhere in their facility.

    Some tahini or oil would be well-hidden in a vinaigrette, so just be aware of who you’re serving it to, since they will have no way to detect it.

  • ArgentRaven@lemmy.world
    0·
    2 个月前

    Just as a heads up to anyone reading this… Don’t use sesame oil to make an oil and vinegar dressing. I did it once and shit my pants so bad I never wore khaki pants again. That stuff isn’t like Olive oil or anything else in your kitchen. It is Instant Bad Day in a bottle.

    • pseudo@jlai.lu
      0·
      2 个月前

      I use it everytime I want to make a asian-inspired salad. I haven’t had an issue in many years.

    • troglodyte_mignon@lemmy.worldEnglish
      0·
      2 个月前

      I make vinaigrette with sesame oil from time to time and never had a problem. Maybe it depends on people, digestion can be different from one person to another. (I dedicate this comment to my poor grandma who can’t digest half of fruits and vegetables properly.)

    • YiddishMcSquidish@lemmy.todayEnglish
      0·
      2 个月前

      I use it all the time to fry rice and veggies. Is it being raw the problem, like there as protein that denatures? Or is it quantity and you, are way too much?

      • ArgentRaven@lemmy.world
        0·
        2 个月前

        Pretty sure it was being raw that did it. I’ve cooked with it since and never had a problem. But when it goes on a salad, it’s typically just right out of the bottle… Never again.

        • viking@infosec.pub
          0·
          2 个月前

          My wife is Chinese and we put copious amounts on almost all dishes, plain and raw. Never got any stomach problems - have you tried again to check if that was really the issue? Might have been another ingredient after all.

  • jxk@sh.itjust.works
    0·
    2 个月前

    These are not vinaigrettes, these are just various salad dressings. Vinaigrette has only vinegar, mustard, oil, and if wanted salt. You can substitute mustard with egg yolk.

  • pseudo@jlai.lu
    0·
    2 个月前

    NO ! I will die on this hill ! Vinaigrette is made of mostly vinaigre (T_T) That’s not oilgrette or huilegrette.

    The basic recipe is 1/4 oil, 3/4 vinaigre and plenty of salt.
    Texture is obtain by emulsioning and the final product should be use right away.

    By reducing vinaigre quantity 1/3 (and no less) or even reducing further the oil, you get room for many extra flavoring or emulsifier that make the texture easier to obtain or more stable.
    The adding of spice, or herbs (fresh or dried, grounded or not) doesn’t change anything in oil/vinaigre ratio.

    • SOB_Van_Owen@lemm.ee
      0·
      2 个月前

      Yeah. I’ve made my own salad dressings forever because I don’t like a lot of the store-bought ingredients. Considering I don’t want my salads to be super calorie-dense, I only use like 10 -15% oil.

      • pseudo@jlai.lu
        0·
        2 个月前

        You don’t need a lot of oil in a dressing. There is no need for them to be fat. I believe that if you dressing is incompatible with a healthy diet, it is hiding a deficency in taste until all that fat.

  • nednobbins@lemm.ee
    0·
    2 个月前

    It’s a bit complicated for a “simple vinaigrette”.

    Pour about equal amounts of oil and vinegar in a jar; add a little salt and pepper.
    Screw on the lid and shake that shit.
    Pour it on stuff.

    Sauces can get arbitrarily complicated. If someone wants a simple recipe, keep it simple.

    • Croquette@sh.itjust.works
      0·
      1 个月前

      I do that, but I add a bit of maple syrup as well. I like my vinaigrettes more acidic, so I usually put more vinegar than oil.

    • Robbity@lemm.ee
      0·
      1 个月前

      I mean you need the mustard or it won’t emulsify. 2 parts oil for one part of acid is better imho