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Ok, as a Texan and ranch dressing know it all, to make the best ranch, you need the following: Hidden Valley Buttermilk/restaurant seasoning packet- it has a yellow box on it. ( Hidden Valley The Original Ranch Salad Dressing Mix - Buttermilk - 0.4 oz - 4 pk https://www.amazon.com/dp/B00KPWYP6I/ref=cm_sw_r_cp_api_glt_fabc_5AYQ3KYJV4MQZY5ES38D )
Hellman’s/Blue Plate Mayo -original not the light or olive oil stuff. The full fat original only
Whole buttermilk- this is harder to find, most buttermilk is low fat and okay in a pinch, but it’s better with whole or “country” buttermilk.
Mix according to directions and let set in fridge for a couple of hours before using.
The buttermilk ranch packet is important because it doesn’t have the fake buttermilk flavor in it. In my store it recently switched to being called “restaurant style” but it still had the yellow box on the front.
get the original hidden valley packets, they have MSG in it, which is likely what you are missing. combine it with mayo nad milk and maybe add some sour cream
https://www.amazon.com/Hidden-Valley-Original-Seasoning-Dressing/dp/B0184CEQUU
I would try marinating some thin shaved ribeye in something like this, just not cooked down and maybe with more miso. It also seems like they sell their sauces, but I’m not sure how similar they’ll be.
I feel like you need to be more specific as to which area you're asking about, as some places do things differently, but I'm guessing that the taste you're missing is what happens after they've been cooked and sitting on the rolling tray heaters for awhile.
Not really something that you can recreate without that specific piece of equipment and honestly a bit of a weird flavor preference to have acquired, but if you really want that specific taste with your dogs you can get a reasonably priced hot dog warmer on Amazon pretty easily.
Some places use steamer trays for their hot dogs though, so that might actually be what you're missing.
Honestly comes down to the heating method.
Not familiar with the chain but this is dill dip is delicious.
https://www.amazon.com/Jodies-Kitchen-Dip-idy-Spice-Bottle/dp/B00EBCJY50
That's tough because it uses the pumpkin spice sauce that you can't buy from them.
It starts with the vanilla sweet cream, which is made with 1 liter of heavy cream, 350ml of vanilla, and 600ml of 2%. I would definitely scale this down, as this is made in a 2L pitcher and only keeps for 48 hours.
Starbucks has special pitchers with that have a disc that "froths" instead of plain blends, so you might be better off with a hand frothing attachment than a blender. Something like this
You take 150ML of that vanilla sweet cream and add 1oz of the pumpkin spice sauce and froth it.
Now since you can't buy the syrup, there's a copycat recipe I've heard good things about here
Depends on what kinds exactly - green tea is a wide range of teas. Where I work, we use a type like this where it’s loose leaf but it’s like....shredded?? We use a strainer and pour hot water (not boiling) through the leaves and into a pot. Certain teas don’t do well sitting in hot water, which is why 95% of the time I shy away from bagged green tea. Don’t let it sit in the water or it’ll burn and taste bad. Don’t be fooled by people slapping “matcha” all over things. It’s a name that doesn’t hold much meaning in the States imo because it’s almost synonymous with green tea but shouldn’t. Different grades of tea. Sencha is what you’ll likely want.
Of course, this comes down to preference. You may need to test several before you find one you like.
https://www.amazon.com/Nestea-Unsweetened-Instant-Refill-Beverages/dp/B07Z4XZ12W#customerReviews
Says one of these bags will fill an entire jar.
so, besides alcohol being fun, alcohol also dissolves oil, and can help carry other flavors. BUT, another thing which can do this, and isn't alcohol:
vegetable glycerin.
https://www.amazon.com/gp/product/B07575Y5Q4/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
it has a slightly sweet flavor. i haven't used it as a sugar replacement. but i tried it once in tea, and it had the strangest affect. it made it, more flavorful. it was better than if you added sugar to it.
i think we can get some of the same.....solvent transport like features if you dont want to use alcohol, by using glycerin like this.
just a thought.
could.......no......that couldn't just be a simple syrup with vanilla flavoring added to it? that would just turn to rock candy when added to a slushie.
sorry, should have looked at this earlier. literally the ingredients from their site:
taco bell > Vanilla Creamer: Sugar, water, corn syrup, heavy cream, glycerin, butter (cream, natural flavor), sodium caseinate, dipotassium phosphate, butter (cream, salt), titanium dioxide (C), whey, mono and diglycerides, potassium sorbate (P), natural flavor. Contains: Milk
now, an actual coffee creamer from amazon:
french vanilla non dairy coffee creamer > SUGAR, WATER, COCONUT OIL, SODIUM CASEINATE (A MILK DERIVATIVE)*, AND LESS THAN 2% OF PROPYLENE GLYCOL, DIPOTASSIUM PHOSPHATE, NATURAL AND ARTIFICIAL FLAVOR, POLYSORBATE 60, SODIUM STEAROYL LACTYLATE, COLOR ADDED, SUCRALOSE (NON-NUTRITIVE SWEETENER). CONTAINS: A MILK DERIVATIVE. * Not a source of lactose.
differences i notice:
- taco bell has corn syrup higher in the list, so more sugar
- taco bell has heavy cream , but amazons has coconut oil, but this just could be because it's non dairy.
- taco bell has glycerin, i think this might be needed, since this is used at lower temps
- taco bell has titanium dioxide (to make it white)
- taco bell has whey, i think this is for the protein content, maybe something about making it more like an ice cream at low temps, so it's more smooth, and not chunky, is my guess.
i think the biggest problem is, the regular coffee creamer i linked, is missing the glycerides. and maybe the whey. if you added those, i think regular coffee creamer. i don't know if the corn syrup is needed, or just a flavor thing.
first of all, thank you.
second of all, who wants to break this down further? i wonder if you can get most of the flavor by using clear imitation vanilla extract
otherwise a bottle of the vanilla coffee creamer isn't too expensive. dang it. now i kinda want to make a mango or other fruit sorbet at home and put a splash of vanilla creamer in there. oh dang it.
I haven't had it myself, but looking at some descriptions of the dish it sounds like sichuan peppercorns are involved to get that pleasantly numbing/tingling feeling. The linked recipe here looks like they're using pickled vegetable to get the tartness that the vinegar would contribute. You may find it works, alternatively you can add a splash of black vinegar to the sauce to get closer to the restaurant.
That all said, if you figure out a good reproduction of the recipe please please share it with me, it sounds really good :D
have you tried adding spinach to a vegan pineapple ice cream mix?
we don't have a soft serve machine, but just a blender with ice cubes and a few tbsp of this mix.
> For me it did not have a creamy taste.
ok so this makes me think there was no added dairy or added fat
> The taste was a little strange and the lemon flavor was not very strong
so, i still think there is some merit to the drink being not 100% lemon.
i know we said your drink had 0 dairy/ice cream in it, but you could always start with A LITTLE BIT OF THIS, and add more ice + powdered lemonade to it
i don't know if that linked to the pineapple one, but right now, you can also just choose lemon. i linked to it because it has stabilizers which should help make a stable slushie when blended. since our best approach at home will be to crush ice in a blender with a little water.
My Mom used this when we were kids. Not real banana flavor, but it doesn't taste like a Runt either.
This is the authentic mix most Thai Restaurants use.
https://www.amazon.com/gp/product/B00NJS4S6C/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
​
Thai markets also sell Thai paste for Thai curries, which you just mix with coconut milk, if you're interested.
Hope that helps!
i was about to write this off as "what's so special about this". but then i got thinking. commercial ice cream has all these thickeners and stabilizers in it. guess what cool whip has? all these stabilizers and thickeners in it.
so like......dam. sure an ice cream maker isn't cheap equipment, but cool qhip is a really decent ingredients list
Ingredients Skim Milk, Hydrogenated Vegetable Oil (Coconut and Palm Kernel Oils), High Fructose Corn Syrup, Water, Corn Syrup, Light Cream, Contains Less than 2% of Sodium Caseinate (from Milk), Natural and Artificial Flavor, Xanthan and Guar Gums, Polysorbate 60, Sorbitan Monostearate, Sodium Polyphosphate, Beta Carotene (Color).
cream cheese MIGHT also be a decent choice along side cool whip since it would also have a number of these things mixed in. BUT, it might have a more sour flavor and be odd.
now, i will admit, one thing we are missing is "locust bean gum" (don't worry, it's just a plant). i say this because it's a great thickener for frozen foods. things like xanthan and guar gum can get strange at low temps.
so, if we can think of something like cool whip, with locust bean gum already in it, that could be even better.
or just a bag of ice cream stabilizer https://www.amazon.com/Avacream-Ice-Cream-Stabilizer-Mix/dp/B01FIILGR4/ref=sr_1_102?crid=1MJJOEYOXBYZN&keywords=ice%2Bcream%2Bmix&qid=1652158725&sprefix=ice%2Bcream%2Bmix%2Caps%2C115&sr=8-102&th=1
or a whole bag of ice cream powder, depending if you buy flavored or regular vanilla https://www.amazon.com/Frostline-Soft-Serve-Cream-Birthday/dp/B08WKQG914/ref=sr_1_101?crid=1MJJOEYOXBYZN&keywords=ice+cream+mix&qid=1652158725&rdc=1&sprefix=ice+cream+mix%2Caps%2C115&sr=8-101
add milk or water, depending on the mix you buy.
Side note, just make your own. Buy some sodium citrate like this: sodium citrate. This is the same ingredient that is in a lot of processed cheeses, like Velveeta, that help them stay smooth and melt nicely without and grit.
Then simply start your own queso dip and experiment. Start with a mixture of milk and cheese (about 50/50 to start). Adjust from there. You can use any cheese you like, which is great if you have some old blocks lying in the fridge.
Then I like to fry up some jalapeños first, add some diced red pepper, maybe a type of seasoning, and some ground black pepper.
Low heat, simmer and let it melt. Adjust flavors and thickness as you go.
you say orange, which i find odd. there's a few ways to make a regular cheese sauce using any sharp cheddars. those are more just yellow though, not really "orange". the only thing closer to that color that comes to mind is more of a "kraft macaroni and cheese" colored thing. that's the most orange cheese product i know.
for that, you can just buy 1lb bags of the powder from amazon. then you just mix it with a little milk, and then you have a whole cup or whatever of the sauce. i've bought a few from amazon. the ones that ended up tasting like the kraft macaroni and cheese powder, had buttermilk powder in the ingrdient list.
i think this anthony's one is a good one to try
Seemed to have found it for sale here.
https://anotherbrokeneggcafe.olo.com/menu/fairhope/categories/40258
But it is very similar to pickapeppa sauce that can be found a local grocery stores.
https://www.amazon.com/dp/B07WD17CBN/ref=cm_sw_r_awdo_navT_a_YZXKF0H1B6HR36J0BACM
so here's a vanilla reduced sugar one actually
and here's one that says it's neutral, no flavor
it was hard to find at first, but i remember finding these before. i have not tried them, but i'd go for either of them if low sugar was my goal. but i'm pretty sure whole foods uses an "unflavored frapuccino powder" so they can use it with any drink.-
If there's a Daiso near you, get one of these ($1.50), I don't know how this sorcery works but it works every time even though my eggs are from the fridge and I keep this timer in the drawer.
I usually take it out when the indicator is in the middle because I like it a little softer in the yolk. It's hard to mess up and all you do is check on the color... No messing around with temperatures and water levels or whatever.
It's a little pricey from Amazon ($8) but I think it's worth it if you use it often. I how this helps!
Daiso Boiled Inform The Degree of The Color of The Egg Timer Egg https://www.amazon.com/dp/B00MW8NS9I/ref=cm_sw_r_awdo_navT_g_N7NX9KM9CRY9YYW5C5T7
Haven't had chili's in a long time, but at a quick glance, I'd say the missing ingredient is MSG. Put some beef bouillon into the spice blend. Also, sazon seasoning is pretty good in chili. You can usually find it in the Mexican seasoning aisle. Something like this
That's 96# of the roasted tomatoes. Hers a 1/24 time recipe for you. \n* 3 quarts canned peeled tomatoes. One of these cans ( https://smile.amazon.com/dp/B00FIUCXIY/ref=cm_sw_r_cp_apan_glt_fabc_2E933Q21N09FB4N2F5WH?_encoding=UTF8&psc=1 )
2 cups tomato paste
3.75 cups basil garlic oil
4 pounds roasted Roma tomatoes
4 tablespoons kosher salt
8 teaspoons black pepper
2 tablespoons sugar
1 tablespoon dried oregano( forgot this in original post)
I've gotten very close, and it's more simple than you would expect.
I don't have exact measurements, considering I'm still trying to perfect it, so here are the ingredients only:
True Lime(crystallized lime) https://www.amazon.com/dp/B001Z2O0T4?ref=ppx_pop_mob_ap_share
Chili Powder(the redder the better)
MSG
Salt
Onion Powder
CITRIC ACID https://www.amazon.com/dp/B01N01ZKUM?ref=ppx_pop_mob_ap_share
RED FOOD COLORING (I bought some, but because of the price I have not used it yet and won't use it until I'm happy with my recipe. I don't care what anyone says, I'm convinced that the color is a must in making the powder "intense").
REGARDING SPICINESS I'm thinking a spicy Chili powder is needed. Cayenne pepper is not used in the ingredients as far as I can see, so I am still trying to figure out where to get the spiciness from. I have used cayenne and am happy with the outcome, though I'd like to mimic the recipe as best as I can(unless chili powder is a blanket term that includes cayenne). See what you can come up with.
SUGAR I've not used sugar in my recipe yet because my diet is a strict no carb/sugar one. I 100% believe that sugar is needed to make this recipe exactly like the original, so please try it out and get back to me.
Buy all of these ingredients and mess around with them, I used the Fuego ingredients list(obviously)to help me decide on the amount of each ingredient. Remember that ingredients are labeled on packaging in the order greatest to least, so the first ingredient is used the most while the last ingredient is used sparsely. I am very close and I hope you listen/trust me on this so we can throw ideas at each other. Good luck!
I don't know what a ferminator is but a sterile container should be enough. If you want to make it extra easy, get these lids and some wide mouth mason jars.
As far as where to buy chili's in Ireland, here's a shop. The prices don't look too bad to me. You should also try asian or middle eastern food markets to see what they have. Or you could always grow your own. And you can ferment pretty much any chiles (almost any plant, really), not just the ones in this recipe. Play around. Make some cool shit. I've got dozens of fermented foods in my fridge and they're all fantastic (and good for your gut).
haha, most of my cocktail books are recipe books - though they all have an opening section on tips and essential tools and concepts.
I don't recommend buying this since it's out of print, but my first cocktail book was the Williams-Sonoma Bar Guide - from an era when WS was more focused on quality and less focused on grifting suburban mothers.
More recent and reasonably priced books are the PDT Cocktail Book and the Dead Rabbit Drinks Manual which are both general how-tos along with recipe books from their respective bars - both among the finest and most well regarded in NYC.
But read enough recipes and you'll see the terrible truth: there's a billion established cocktail recipes, new classics and old standards both. If a bar has their own cocktail list it tends to be a classic cocktail with an ingredient swapped out.
So once you start identifying ingredients as booze vs sweet vs sour, you can do weird things like making a Manhattan with Icewine instead of Vermouth, or an Old Fashioned with Mezcal and an a chile-based bitter instead of Whiskey and aromatic bitters.
And once you've choked down a bad cocktail that you subbed good whiskey for cheap tequila you'll see that price matters, but only sometimes.
Mrs Renfro's Cheese Sauce They also sell it in spicier chipotle or ghost pepper flavor.
For the dipping sauce it's actually very simple to make.
In a glass jar, pour in 1 cup of sugar and 1 cup hot water and mix until the sugar is dissolved. After dissolved, mix in 1 cup distilled vinegar and 1 cup of fish sauce (which is linked). Finely dice up 2-3 decent size garlic gloves and thinly slice 2 thai chilis. Lastly the juice of 1 to 1.5 limes. Mix it all well and chill until ready for use.
I use this sauce for spring rolls, rice noodle dishes, com tam dishes. Anything and everything pretty much.
https://www.amazon.com/dp/B01JK11GZW/ref=cm_sw_r_cp_apa_fabc_s-56FbPSMTCCB
Three Crabs Brand Fish Sauce, 24-Ounce Bottle https://www.amazon.com/dp/B01JK11GZW/ref=cm_sw_r_u_apa_fabc_luO6Fb8W5KYKJ
Try this.
I'm asuming you are asking about anchovy sauce. Brown, thin, pungent.
Terrible description, but soooooo delicious.
summary: vanilla instant pudding mix. if this is true, we can put any jello instant pudding mix into the shake. only specific thing about jello is it thickens in the presence of calcium. so if you don't use cows milk, it won't thicken.
in real cooking, a custard means it uses eggs. while a pudding is normally a starch with milk. so i wonder if the custard powder ACTUALLY did have powdered eggs in it. instead of it just being an instead pudding mix.
Had this is Chicago years ago. Was the best god damn mac and cheese I've had in my life.
I know there's a cookbook on amazon but sadly the SIDES are not included in the preview.
Anyone know the recipe ?
I live in Ireland, and there's a Polish food shop near me that imports directly from Poland.
Hopefully there's something similar in your country.
Certainly some on Amazon, but it's way overpriced: https://www.amazon.com/Herbapol-Raspberry-Syrup-420ml/dp/B00JC8ZQ4Q
Check here
Click on images. Second image shows ingredient list. List will be in order from most to least, but of course won't give you percentages.
here's an excellent book with Hattie B's and other NHC recipes. https://www.amazon.com/Hot-Chicken-Cookbook-History-Nashvilles/dp/1940611199
I actually found it on Amazon but if you want to make it, based on the label I’d try to use the Tazo brand of Black (Awake), Oolong, and Jasmine Green tea if they’re avail early, as well as the peach if they have something.
Hey OP! I buy tea bags of Thai tea from a shop called World Market, I’m not sure if they’re found all over the US or not (or whatever part of the world you’re in) though I’m sure you can probably find it online?
Yup amazon has it.
This is the closest to Thai ice tea as I’ve found without buying actual leaves myself. Using brown sugar and condensed milk to sweeten it up is my personal favorite.
Thanks to /u/yelloeye for this link.
If you decide to do this, get the stainless steel cap instead: http://www.amazon.com/Stainless-Carbonation-Barb-Drink-Bottles/dp/B00V334SME?ie=UTF8&*Version*=1&*entries*=0 (As per /u/yelloeye )