Really enjoyed your discussion of airport food. Sometimes I use airports to indulge in foods I wouldn't normally eat, but actually enjoy (like too many fried carbs).
I also love the ingredients in ranch! But the execution is sometimes to be desired. I feel like it wants to be herby, but then people make it with overpowering dried spices. …
Really enjoyed your discussion of airport food. Sometimes I use airports to indulge in foods I wouldn't normally eat, but actually enjoy (like too many fried carbs).
I also love the ingredients in ranch! But the execution is sometimes to be desired. I feel like it wants to be herby, but then people make it with overpowering dried spices. When I had a pizzeria, I made a ranch inspired buttermilk lime dressing. I used it for a roasted corn salad with romaine and some other veggies, but it was also popular for folks to dip pizza in. It worked particularly well with mushroom pizza. Sorry, it's restaurant sized:
In 8qt round cambro blend:
12 cloves garlic
zest of 4 lemons or limes
8 eggs
1T mustard powder
1T salt
1.5t black pepper
Add in a thin stream and blend until well emulsified:
4c Rice oil
2c Olive Oil
Thin with:
1/4c lime juice
1/8c white vinegar
2c buttermilk
Add more buttermilk to taste and consistency.
Chop fine and blend briefly into dressing with burr mixer:
Ranch is like a chimichurri recipe that resulted from a game of telephone, where the telephones in question were actually jars of mayonnaise tied together with string.
Really enjoyed your discussion of airport food. Sometimes I use airports to indulge in foods I wouldn't normally eat, but actually enjoy (like too many fried carbs).
I also love the ingredients in ranch! But the execution is sometimes to be desired. I feel like it wants to be herby, but then people make it with overpowering dried spices. When I had a pizzeria, I made a ranch inspired buttermilk lime dressing. I used it for a roasted corn salad with romaine and some other veggies, but it was also popular for folks to dip pizza in. It worked particularly well with mushroom pizza. Sorry, it's restaurant sized:
In 8qt round cambro blend:
12 cloves garlic
zest of 4 lemons or limes
8 eggs
1T mustard powder
1T salt
1.5t black pepper
Add in a thin stream and blend until well emulsified:
4c Rice oil
2c Olive Oil
Thin with:
1/4c lime juice
1/8c white vinegar
2c buttermilk
Add more buttermilk to taste and consistency.
Chop fine and blend briefly into dressing with burr mixer:
1 bu cilantro
1/2 bu parsley
1/2 bu dill
1/2 bu oregano
This is brilliant--thank you so much for sharing!!!!
Ranch is like a chimichurri recipe that resulted from a game of telephone, where the telephones in question were actually jars of mayonnaise tied together with string.