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My favorite, best, and ONLY Ceasar . . .
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<p>[QUOTE="ZoidMeister, post: 4895251, member: 114169"]Just a "heads-up" on my personal recipe modifications:</p><p><br /></p><p>That card is my wife's proportions. When I make it, I go heavy on the FRESH garlic (that is important for this one), and I go 1.5x on the fresh ground Parmesan cheese, and the Worchestershire sauce. </p><p><br /></p><p>Fresh squeezed lemon juice is the best, but if you have to go from a bottle, there is a packet lemon called "True Lemon" that is granulated and offers absolutely fresh squeezed taste. Go ahead and use the bottled stuff. It acts as a preservative due to the acidity, but also add a bit of "True Lemon" granules for the authentic taste.</p><p><br /></p><p>I warn you. This recipe will absolutely spoil you.</p><p><br /></p><p>It's like never being able to go back to an Outback or Longhorn steakhouse after eating at Ruth's Chris Steakhouse . . . . . . those that know, understand.</p><p><br /></p><p>Z[/QUOTE]</p><p><br /></p>
[QUOTE="ZoidMeister, post: 4895251, member: 114169"]Just a "heads-up" on my personal recipe modifications: That card is my wife's proportions. When I make it, I go heavy on the FRESH garlic (that is important for this one), and I go 1.5x on the fresh ground Parmesan cheese, and the Worchestershire sauce. Fresh squeezed lemon juice is the best, but if you have to go from a bottle, there is a packet lemon called "True Lemon" that is granulated and offers absolutely fresh squeezed taste. Go ahead and use the bottled stuff. It acts as a preservative due to the acidity, but also add a bit of "True Lemon" granules for the authentic taste. I warn you. This recipe will absolutely spoil you. It's like never being able to go back to an Outback or Longhorn steakhouse after eating at Ruth's Chris Steakhouse . . . . . . those that know, understand. Z[/QUOTE]
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