He IS the smartest MoFo in the room! And I mean any room!

[FrenchieCat]

Just caught Pres. Obama crashing a H1N1/Swine Flu Town Hall meeting at the White House, which was being conducted in Spanish and televised on Univision. His speech, upon crashing the event did a couple of things; it highlighted that this government is on its Ps&Qs in reference to this H1N1 situation, even if the dramatic media has lost interest...and that in fact, this administration is doing outreach in those communities which are routinely written off (who are talked about but not talked to) by our general corporate media, and that Barack Obama must be the hardest working President that we have had in a long, long time.

As an OT,
As far as Dijon Mustard Gate goes, I am a Dijon Freakazoid....so this really confirms that I voted for the right individual for the job of President. :thumbsup:


Oh, and.....my Homemade Balsamic vinegar dijon mustard vinaigrette is to die for. It has been a staple in my house for years and years.

Put a lot of Balsamic Vinegar in your container.
Add Virgin Olive Oil to come up with the right consistency for your taste
s/b about 1 part oil to 3 parts vinegar.
Add a dash of water....
a teaspoon of Dijon Mustard, a 1/2 teaspoon of crushed garlic,
add a large dash or two of Oregano or "Italian Seasoning" or parsley
salt and pepper to taste.
optional: add a dash of red or white Wine of any kind, except for the sweet stuff!
Shake it up really, really hard, and put some on your salad,
and then on your pantry shelf (no need for refrigeration).
Also good as a marinate for meat!
Always shake hard before each use!

[grannie4peace]

1. i'm sorry i missed that :) thanks for the recipe :)

[Sydnie]

2. I have to leave a mark here

that dressing sounds splendid!!! Thanks for sharing!

[firedupdem]

3. My husband and my boys love Dijon mustard. I'm going to try

your recipe and hope for the best. Thanks!

[FrenchieCat]

7. The key is tasting till you have the right combination of oil to vinegar.....

If upon tasting it is a bit too "oily"...just add more vinegar.

It is sooo easy, and better than anything you can buy in any store.

I learned it from my french mother...and my daughters now make it as well.....
cause the ingredients are not complicated, and one can make a big batch at a time. :)

[monmouth]

17. Ah Frenchie, I shall use this to marinate my chicken. You help to make

me a far more sophisticated and elite person then I could ever be on my own.. BTW, I just had a hamburger here in my home and gasp....I used catsup...I'll go hide my head in shame now..

[FrenchieCat]

20. I do mustard, ketchup AND Mayo on my hamburger.

Funny thing; when I first came to the States, I didn't like Hamburgers. I learned to love them soon enough though! :)

I remember taking my French Uncle and Aunt (named Marcel and Marcelle) on their first visit from France to one of those classic All American Burger joints, Mel's Diner in San Francisco.

They both started using their knife and fork to eat their Burger....cause French People normally always eat with a knife and fork! That was a while ago, and the younger French folks do not do this...but the French old timers must have their utensils present at all time.

The other thing about the French is that they never cut their lettuce when it is on their plate....but rather, they fold it with a knife and fork before putting it in their mouth (talking about leafy salads, not so much Romaine).

[Dr.Phool]

22. You're a sick puppy.

Anybody who puts mayo on a burger should be forced to eat habanero peppers. My favorite!

[FrenchieCat]

25. Come on....I'm a Cat!

:shrug:

[GoCubsGo]

54. But, but, but...

What about wasabi or chipotle mayo? Or, horseradish or garlic mayo? Or, mango chutney mayo? Habanero mayo...hmmmmm... That would add a nice zing!

[FrenchieCat]

29. Make sure to poke the chicken with a fork enough times....

and then let it sit in the fridge overnight. Excellent for B-B-Q chicken and ribs to bring forth a real good taste to the inner portion of the meat.

[monmouth]

39. Will do, thanks...n/t

[firedupdem]

32. okay...I'm back from grocery shopping and I have the ingredients!

I will let you know how it goes! :)

[islandgirl808]

4. i'm bookmarking this thread

for the recipe lol.

and yes i agree...he is the baddest mofo around :smoke:

[juno jones]

5. Thank you for the recipe.

Taurus Cycle Full Moon (in scorpio)lots of food threads today.

Bon Appetit!

[Cha]

15. I hear ya..

It's Food Time:9

[LynneSin]

6. You elitist maker of elitist salad dressing

You should be eating at KFC - you elitist!

[FrenchieCat]

9. I love KFC!

I usually get the crispy dark meat 10-12 piece special with a side of Cole Slaw!
That way....although the chicken is a bit fattening, the cole slaw and lack of
any carb makes it a nice treat every now and then.

[LynneSin]

10. I live 5 blocks from a KFC - I won't go there at all...

only because it's Chicken Crack. If I go there once to get food I'll be there every single day buying Chicken. I know it's not the most politically correct place to buy food but damn that food is good.

[FrenchieCat]

13. And since I don't fry when I cook, for me, it is a great Fried Food Fix!

I get my popcorn chicken from this Asian Smoothie Place not far from where I live.
It's an international Asian Tapioca Milk Tea Franchise place called Quickly! While there, I also order a large Mango Slush with litchi jellies and a giant straw! :)

Quickly shops are showing up all over the Bay Area!
http://www.onmyplate.org/2004/12/quickly_please.html

[tridim]

23. I still like original recipe.

But only get it about once a year. KFC is way too greasy but it does taste good.

[FrenchieCat]

26. Crispy recipe is less greasy, but has more carbs!

They now have grilled chicken....but I haven't tasted it.

[Lyric]

53. Actually, the crispy kind is greasier than original recipe.

Significantly so. All that extra breading soaks up a lot more frying grease.

Extra-Crispy Breast: 31 grams fat, 7 grams saturated fat, 0 grams trans fat, 490 calories
Original Recipe Breast: 21 grams fat, 5 grams saturated fat, 0 grams trans fat, 370 calories
Grilled Breast: 4 grams fat, 1 gram saturated fat, 0 grams trans fat, 180 calories.

The grilled chicken is an enormous improvement, health-wise, but the original recipe is healthier than the crispy stuff.

:hi:

[Clio the Leo]

8. And he doesn't even have to be IN the room to be the smartest one there.

He's just that good.

[Cha]

16. Spot on

observation.:)

[FrenchieCat]

19. True!

[ZombieHorde]

11. "Barack Obama must be the hardest working President that we have had in a long, long time"

I agree, but I hope he doesn't burn out.

[elleng]

12. THANKS Frenchie!

Taking your recipe to Cooking and Baking!

:toast:

[Cha]

14. Thanks for the update on Prez

Obama's work ethic and the H1N1 flu, Frenchie.

As far as your recipe for Balsamic Dijon Vinegrette goes I'm going to definetly try it. One of my favorite mustards is from California and won
the Organic Gold Medal Winner - 2008 Napa Valley Worldwide Mustard Competition.

My favorite is the Horseradish.
http://www.truenaturaltaste.com/aboutwhitemustard.html

[FrenchieCat]

18. I buy my Dijon mustard at Trader Joes......

as it only costs either $1.99 or $2.99, which is much cheaper than Grey Poupon (which is about $3.99 or more here in the San Francisco Bay Area)...but it is just as good.

[Cha]

24. Yeah, money's no

object to me when it comes to my fancy mustards:P:patriot:

[elleng]

37. What's the water in recipe do?

.

[FrenchieCat]

40. Brings down the accidity of the vinegar a tinch.

[myrna minx]

21. Thanks. I'm swiping this recipe.

:D

[BlooInBloo]

27. That's what I voted for - I'm happier than a pig in shit...

And fuck if I'm gonna lower myself to talking about fucking mustard.

EDIT: I meant that last remark *as a political matter*.

[butterfly77]

28. I love grey poupon but...

that recipe sounds delicious I'll have to try that one..

[HamdenRice]

30. OK, I'm an idiot. Did I miss some "news" story about Obama and mustard?

K&R anyway, Frenchie!

:hi:

[firedupdem]

33. I don't know if it was news. I hardly consider Hannity a journalist!

He's an ass of the worse kind! :)

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=132x8395443

[HamdenRice]

35. Wow. This shit is getting ridiculous

No, actually it was already ridiculous. It's getting surreal.

I sometimes watch Glenn Beck, but can't take more than about 45 seconds of it. Same raving crap.

Thanks for the link!

[firedupdem]

38. They have truly hit rock bottom. Disgusting bunch of hypocrites. n/t

[depakid]

31. Fortunately for all of us, he realizes that he's not

and attempts to delegate responsibly and let the experts actually do their jobs.

[MonteLukast]

34. I feel refreshed and nourished...

... just reading those words.

We've been so used to the government and our representatives not caring about us or doing what is right. Along comes a President who does... and it feels like eating after having starved for decades.

And we have been. Starved of good government for four solid decades.

[ShortnFiery]

36. And you wonder why some of us believe that your behavior sets a pattern.

:shrug:

[FrenchieCat]

41. And we don't wonder why you decided to participate in this thread!

[sniffa]

42. *swoon*

[Liberal_Stalwart71]

43. I LOVE YOU!!! Thank you so much for this! n/t

[xxqqqzme]

44. That is so close to the

balsamic dijon mustard vinaigrette that I make that it's scary. Only difference is I add a little bit of honey to mine. The honey thickens it a bit allowing the dressing to cling to salad pieces.

[FrenchieCat]

45. Who knows.....but you may be my long lost sister/brother or something......

:hi:

[xxqqqzme]

51. same state though

[janx]

46. I don't watch a lot of television and so really don't understand

what the current mustard theme is all about, but Dijon mustard is the best! My grown kids and I have been known to buy it at Costco in a four-pack of HUGE jars. I grew up with the stuff, and I'm 51. Is it supposed to be some kind of alien substance now? :rofl:

Is this crazy mustard stuff coming up because Obama put mustard on his burger?! How insane our media culture is.

A Reuben sandwich is much better with dijon mustard as opposed to the salad dressing stuff some people slop on it. (What is it--Thousand Island dressing or something? I can't even remember now.)

Also, Frenchie, I love your recipe because it shows you know how to *taste* and cook--"a lot of Balsamic vinegar," "right consistency for your taste," etc. :rofl:

I have saved it and might well use it this weekend. Thank you!

[FrenchieCat]

47. Dijon is King in my house....we don't even use the other stuff.....

I also use plenty Dijon in my Tuna salad spread...that and hard boiled eggs, Mayo, and Dill relish!

Just had some on crackers for lunch today....in fact. :)

And yes, you are right....I seldom use measuring cooking tools although I have them. Hope you like the vinaigrette! :hi:

[janx]

49. I will love your recipe--and like you, I use Dijon in egg salad

and a lot of other things. Hey, if that is all they have to use against our president, I think we're okay.

I grew up in the St. Louis area, and I can tell you that it is at least close to the grilling capital of the United States. Usually, guys did the grilling, but as a single female New Mexican, I am now grilling in the St. Louis style for myself and my friends. One strange thing I learned while progressing into middle age was that people from the northern Midwest didn't use BBQ sauce--on chicken or pork. This is a US regional thing. Grilling beef steaks (like sirloin or T-Bone) in St. Louis never called for any kind of sauce--that just perverts the flavor of the meat. But pork and chicken--in St. Louis--oh, man, add the BBQ sauce please at the end. People there had it down to an art and took it very seriously (along with their beer). ;-)

[GentryDixon]

48. I use my Dijon to make a Mexican Sauce for my salad dressing.

The organic greens, balsamic vinegar & mustard concoction with candied walnuts, feta cheese & diced apples makes a fine salad.

I always thought I was a a simple soul. Now I find I am "High Brow". Who knew?

[Cha]

50. Remember this video, Frenchie?

Prez Obama going aboard Airforce 1 for the first time..getting introduced to the new Captain? And, ordering a burger with Cheddar, Dijon, salad, and oh yeah, I'll take the fries, too:9

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=385&topic_id=263569&mesg_id=263569

[cooolandrew]

52. He so is really, not perfect on everything no-one is but he's working to get the job done >

while the good times roll. Long may he govern.

[Raine1967]

55. Thanks for the recipe!

you rock FrenchieCat.

[pink-o]

56. Frenchie, here's my dijon/balsamic salad dressing recipe:

One container Mori-Nu silken tofu

Lots of Balsamic vinegar

Lots of spicy dijon

Grated Parmesan to taste (vegans can use SoyParm, which is actually pretty good.)

Splash of Red Wine

Silk unsweetened soy milk to make it as liquid or creamy as you like it.


Throw it all in a blender. Toss into salad. Enjoy, knowing you are getting lots of protein and anti-oxidants with something that tastes great!

[Overseas]

57. I'm glad to hear about the flu-briefing visit too.

I didn't watch the TV hysteria during the H1N1 outbreak but saw lots of people bashing that hysteria here, as though we all felt that way. I think the mild (in the USA) initial outbreak was a good opportunity to learn to wash our hands more and touch our faces less often. And learn about what we might need to do if a more serious flu emerges in the future, especially when we're still trying to rebuild public services after 8-years of the Heck of a Job Administration.

The recipe sounds great too!