Why am I showing you how to make ranch dressing? Two reasons: For ages I thought it was a secret concoction made in a lab from mysterious ingredients, so in many ways this is “open sourcing” food. Also, if Evan can post about food, why can’t I? I promise it’s not even really that complicated.
.5 cup mayonnaise
.5 cup whole yogurt
.25 cup 2% milk
2 tbsp. chopped celery leaves
1.5 tbsp. chopped fresh dill
1.5 tbsp. diced onion (sweet or red)
1 clove garlic, diced
1 tsp. dijon mustard
2 tsp. lemon juice
salt and pepper to taste
If you’ve got one, use a food processor to mince the garlic and onion. If not, a knife will do. Whisk all ingredients together and chill for an hour to let the flavors mix before serving. Experiment with the mayo/yogurt ratio and the herbs used.
I thought I would celebrate my recent move from NYC to Hong Kong with a commemorative East meets West edition FFFFFat Stacks omelet. For scrambled eggs and ramen you will need 3 eggs, olive oil, vegetarian ramen (for all my non-meat eating heads), baby corn (broken into thirds) and baby mushrooms (baby veggies are always more fun then their grown up counter parts). Cook the babies in a frying pan with some olive oil. While those are simmering put half of the ramen package (make sure to include half the spices as well) into a bowl and pour on just enough hot water to make them soft. Once the vegetables are cooked put them off to the side, re-oil the pan, and pour in 3 eggs beaten with a spash of olive oil and water. Mix in the cooked veggies and ramen and get your scramble on.
More photos here.
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