1. What do you like on your frozen yogurt?
2. How do you feel about hot breakfast cereals?
3. What did you last put brown sugar in or on?
4. What’s a food item you willingly overpay for?
5. What did you last add vinegar to?
I had quite a time several years ago looking for the recipe for Monterey House brown sugar candy (the little brown sugar candy in a tiny wax paper bag at the bottom of the chip basket) that I eventually decided might be Penuche Fudge. Everyone and their brother said something like, "OOOH. I love that stuff. Here's the recipe," followed by a recipe for standard, everyday pralines, which they happened to sell at the front register. I still haven't made the recipe I found, because I can't bear the thought that my months of searching were for naught.
Also, I may get diabetes just looking at it. Mmm. So good.
(UPDATE 11DEC2020: Soon, you may be able to buy the original Monterey House candy here!)
Well, now I've been searching for a recipe for what a lot of us call "restaurant Ranch dressing." I've come to find, however, that much like the infamous Pralines de Casa de Monterey, most people seem to want something completely different than I'm looking for. They mostly want a thinner Ranch dressing than the bottled stuff. I want a less tangy version. I like the creamy, yes thinner, but most importantly NON-TANGY taste at most restaurants.
The answer is almost always "make Hidden Valley Ranch dressing from the packet at home, rather than buying the bottle!" Uh... no. It has the same tangy flavor as the bottle. Tastes better than the bottle, of course, but it ain't what the restaurants are serving. My favorite recommendation is "make Hidden Valley Ranch at home and be sure to use buttermilk." Buttermilk=tangy.
One of my favorite ranch dressings is Double Dave's ranch. I asked them for the recipe years ago and they claimed at the time that it was just Hidden Valley made at the store. Now they package it under their own label, so I don't think that is the case anymore, if it ever was. Unfortunately, their packages are about an eighth of a cup, so it's a no-go to buy a buttload of those.
Another suggestion online is that most restaurants use Sysco Ranch Dressing, so we should purchase Sysco Ranch Dressing at a restaurant supply store. I've heard of restaurant supply stores, but I have no idea where one is. And do they just let any regular person peruse their wares, or is this like the designer showrooms where you have to have a license of some sort to buy? Maybe you could just don a chef's hat? Either way, I don't want to purchase six gallons of Sysco Ranch, to find out that it is the same old tangy crap as every other bottled ranch at the grocery store. Also, six gallons of ranch dressing would outlast a lifetime.
Look up "non-tangy ranch dressing" and you get all sorts of recipes with honey and sweeteners added to counter the tangy taste. Oy vey. A thousand times no.
I may just try to make a straight up homemade version, where I avoid adding anything tangy.
Sunday Stealing: The Questions of Age
1. By a certain age, women should
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From my favorite sick day entertainment website- xkcd |