Russian, definitely. Especially if it's on a turkey reuben!

I'm going to go Russian, epsecially since that 1000 Island is Lite:mad:

Hmm...I'm not even familiar with Russian Dressing, and I don't really care for Thousand Island...


I'm a Hidden Valley Ranch person, all the way...


Looks like I'll just sit this one out :)

3-0 sweep in favor of russian so far... looks like i have better taste than i thought :)

Russian

Don't use any of it now, I just make my own.

Russian.

Russian Dressing

Russian

wow, russian cleaned house. No love for thousand island. Cant say that i blame you.

now for the "What the hell"? challenge. Yes people eat these. yes they have weird names.

http://www.nefsc.noaa.gov/faq/images/geoduck.jpg

Puget Sound's geoduck clam

(pronounced Gooey-duck)

VS.


Monkfish

http://myweb.dal.ca/harbour/images/monkfish.jpg

gotta eat the monkfish before it eats you!

Never see the clam thing...monkfish however, I understand are very good. I generally prefer fish over bi-valve moluscs, so I'd go with the monkfish.

I've eaten the great Northwestern geoduck, and it is good.

Geoduck

Monkfish

monkfish

The monkey fish is beating the big clam, 4 - 1

Geoduck

Doesn't the monkfish look interesting?
Kind of "missing link"-y. Looks almost reptilian...this guy looks like the big, mean cousin of the mudskipper...I hope to cook one someday...not the mudskipper, the fish...although maybe...

Mudskipper is a fish. Just a little one that looks and acts like a frog.

Oh yeah, I didn't mean the 'skipper was reptilian, just that the big thing kinda looks it...
All the same, theyre both awesome...looking at the monkfish I can't help but wonder if the two are somehow related...and if the monkfish might be able to do the same...what a beast.

Goodness gracious me. That is one butt-ugly waking nightmare of a delicious fish dish.

I'll count this as a vote in interest of keeping things moving along. Yay! Monkfish wins!


the English Pudding battle!

http://blog.yam.com/spoon/c9fc62d3.jpg

Yorkshire Pudding (not "yorkie pudding", although that could be fun)



Vs



Blood Pudding

http://www.foodmall.org/images/r_morcilla.jpg

Blood.
I've not yet tried it, but its one of those things I've heard lengths about, and intend to try. Perhaps make my own...from my own blood.





ok, maybe not, but I wanna give it a go...

I've never been that adventurous. ive smeeled blood cook before and i am NOT interested...


Yorkshire pudding is great stuff though :)

Yorkshire pudding

I'm like cheeb..I mean Phalanx, dammit, I've heard great things about blood pudding. I want to try it. However, I've had Yorkie, and it's pretty tasty. So Yorshire pudding gets the vote by default

blood puddinge: sick! sick! sick!

ewwwwwwwww how horrible

Blood.

Still not sure why the hell it's called pudding.

Yeah...Like liver...blech


Yorkshire

I'm gonna change that to Yorkshire. A rare cooked piece of meat is good but not dried up and fully cooked, that doesn't sound that good at all.

looks liek yorkshire pudding gets the vote.

Austin, the english have a very different definition of pudding from America...

now for one thats bound to get saucy... (Lol)


http://66.113.233.58/images/hollandaise.jpg


Hollandaise


Vs


Bernaise

http://starzabove.com/images/67t.jpg

Hollandaise

Hollandaise Sauce is an emulsion of butter and lemon juice using egg yolks as the emulsifying agent, usually seasoned with salt and a little black pepper or cayenne pepper. Hollandaise sauce is well known as a key ingredient in eggs Benedict.

Hollandaise is famous as a difficult sauce to make well and to hold. Properly made it should be smooth and creamy, and if beaten long enough will hold its shape as firmly as whipped cream. It tastes very rich and buttery, with a mild tanginess added by the lemon juice and seasonings.


Bearnaise Sauce is a sauce of butter and egg yolks flavored with tarragon and shallots, with chervil, cooked in wine and vinegar to make a glaze. "A Béarnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practise for the result to be perfect," wrote the restaurateur Fernand Point (1897-1955), the father of modern French cuisine, in Ma Gastronomie. It is a traditional sauce for steak.

Like Hollandaise sauce, Bearnaise sauce is an emulsion of butter in egg yolks. The difference is only in their flavoring: Bearnaise uses a glaze of vinegar and tarragon, while Hollandaise uses lemon juice.


I had to look it up...I didn't know the difference:o


I'm going with Bearnaise.....I think

Ooh...bernaise=tastebud heaven
Bernaise.

I'll go with not getting food poisoned by someone stuffing up the hollandaise. Bernaise...the tarragon, although I normally hate it, actually works well with the overall tartness.
I try not to eat too much of either...you can feel another artery clog with every bite.

3 -1 in favor of bernaise.


i have made both. i like Hollandaise better, plus it is easier. although anything that is 98% butter and egg yolks is always good :)

Hollandaise

3-2 now so close....

Okay..I asked Dustin about this one, too...He said he hasn't had Bearnaise, but he loves Hollandaise, so he's going with that...

3-3, it s a tie