olive oil dip for crusty bread

[Name N]

Here's a good dip for crusty bread

I use dried spices except for the garlic.

 

[a_little_help_here]

On Sun, 3 Apr 2011 14:33:47 -0600, lkm wrote:


Let me guess, you made a pizza, too?


That looks a lot like the dip I posted a couple days ago, right down
to the bread.

This looks like somebody trying to make a ~*patches*~ out of me.
You'll need to try harder than that.

-sw

 

[Kiplin!]

On Apr 3, 4:21?pm, Sqwertz wrote:

Don't you agree that dried rosemary just doesn't work well in the
above?

--Bryan

 

[syd_myster12]

On Sun, 3 Apr 2011 14:29:19 -0700 (PDT), Bryan
wrote:

Why use dried when fresh is outside your door? The recipe that lkm
copied was too fussy to look tasty.

--

Today's mighty oak is just yesterday's nut that held its ground.

 

[2 Legit]

On Apr 3, 5:53?pm, sf wrote:
Right now I don't have fresh. The super cold temps killed it
I'd certainly leave out the chives, but that's just because I happen
to hate chives.

--Bryan

 

[threedaysgrace <3]

"Bryan" wrote


The one i saw posted threw the entire kitchen at it. What I do is a simple
one. Olive oil, balsalmic and some parmesan

 

[iamthejan]

On Sun, 3 Apr 2011 16:03:13 -0700 (PDT), Bryan
wrote:


Too bad. Good thing they root easily. Buy some fresh from the market
and root a couple of stems to plant when things warm up. Rootone is a
good thing. You can root your favorite fresh sage too!


Like I said, it's too fussy for me - the flavor would be too murky.
Sounds like a lot of choices turned into a "dump it in if you've got
it" kind of recipe. That may work for some people, but not for me.
IMO, you need to decide if you want: garlic and rosemary, garlic and
oregano or basil, or garlic and peppers? The idea of chives on bread
leaves me cold; but garlic chives exist, so garlic and chives is
another option.

--

Today's mighty oak is just yesterday's nut that held its ground.

 

[nascarfever_88]

On Sun, 3 Apr 2011 14:29:19 -0700 (PDT), Bryan wrote:


Not at all. The rosemary and the garlic are the most important herbs
in there. Followed by oregano, then pepper, basil, and chives. It's
a knock off the Carraba's dip (supposedly). I wouldn't add parsley,
though.

-sw

 

[armagedion]

On Sun, 3 Apr 2011 19:12:58 -0400, cshenk wrote:


Bread dipped in vinegar does nothing for me. I did use vinegar once,
but never again.

-sw

 

[JoeBobWilly]

Sqwertz wrote:


How then do you prefer to consume ultra-expensive balsamic vinegar?


Steve

 

[jobro chic]

On Sun, 3 Apr 2011 19:12:58 -0400, "cshenk" wrote:


I leave out the parmesan. And sometimes either the balsamic or the
oil.

If I get the bread right- I leave 'em all out.

Jim

 

[candy5913b]

In article ,
Sqwertz wrote:


That was *way* too pathetic to be a plagiarism attempt. It has your URL
and your initials at the bottom! First thing I did was look for
"FoodBanter" at the top.

--
Dan Abel
Petaluma, California USA
[email protected]

 

[SAXplaya!]

Sqwertz wrote:


My father often just poured olive oil in a shallow dish, added a lot of
fresh cracked pepper and salt and then used it to dip celery, fennel and
bread. A very unofficial southern Italian version of a bagna cauda, so
to speak. Delicious and simple.

 

[T-Brown]

On Sun, 3 Apr 2011 23:50:42 +0000 (UTC), Steve Pope wrote:


In an ultra-expensive teaspoon? I don't buy ultra expensive teaspoons
or vinegars.

But why would I want soggy, gloopy bread? Olive oil doesn't make
bread soggy. Vinegar does.

-sw

 

[PaPa Squat]

On Sun, 03 Apr 2011 17:22:55 -0700, Dan Abel wrote:


Yeah, I did all that. They altered the post a bit by snipping my
initial commentary. Maybe it was meant to be sent as email to
somebody and went awry.

-sw

 

[RebeccaSJ]

On Sun, 03 Apr 2011 20:55:17 -0400, Goomba wrote:


That would work for me, too. But I also like the added spices.

-sw