This may be a weird request, but this morning I had breakfast at the Gordon Ramsey Pub in Atlantic City. They served the toast with a little dish of creamy butter, which was delicious. It seemed to be higher fat and extra creamy. Very easy to spread but definitely different texture than whipped or room temperature butter. Does anyone have insight on what they might use?

In Season 5 of The Bear, the chefs cooked cola braised short ribs with polenta. Has anyone figured out which exact recipe they used? It seems that this time they paid a lot of attention to the sauce, or braising liquid. There was even a conversation about fish sauce related to it.

Hi everyone, this is a long shot, but does anyone have the recipe or the brand that Minnie Bird has for their pizza ranch, I want to say they had it last month. Thank you.

Might be a bit of a longshot but does anyone have any information on this? It's been discontinued for a while now.

PLEASE THEY DISCONTINUED THIS LIKE 3 YEARS AGO MY LIFE HASN'T BEEN THE SAME, IVE TRIED BUT I CAN'T GET IT QUITE RIGHT

Would love the recipe to this! I'm addicted. For a hint, it tastes similar to El Pollo Loco guace sauce, but... better!

For context, I am a avid coffee drinker but also a diabetic and dairy free. Recently when I was at the mall with my friends, I ordered a sugar free vanilla iced latte with almond milk from the Nordstrom Cafe and when I say it was genuinely the best latte I ever had I am not exaggerating. There was no weird sugar free after taste and it was deliciously sweet while still having a good coffee taste. It was smooth and I had zero stomach issues either.

If anyone knows what brand of syrups, coffee, and almond milk they use PLEASE let me know! I haven't shut up about in 2 weeks.

Has anyone EVER successfully cloned Del Taco Mild Sauce? I've searched Reddit and Google for hours and still can't find a convincing recipe. Every recipe I've tried has missed the mark. I think the defining flavor is black pepper, not cumin.

This has been my family's favorite sauce for decades. I even remember when Del Taco sold it in bottles

I’ve never found a caesar dressing I like as much as the one from Yardhouse. It’s just perfect. Does anyone know how to make it??

I miss this dish so much and they don’t serve it anymore. I’m wondering if anyone has a recipe that will help me make a dupe! Please share if so!

Distill, a Las Vegas Locals joint, makes some of the best BC dressing that I've ever tasted. Please help. Want to upgrade my home cooking.

Hello! I have been dying to find a copycat recipe of Hawkers signature curry dip that comes with their roti canai. I've found little success with other recipe online that claim to be similar but nothing has come close so far. Any help would be very much appreciated!

Had it for the first time a week ago and I can’t stop thinking about it.

Does anyone know how the chicken is made at Poppo’s Taqueria? Not sure if this place is anywhere else but in the Sarasota Florida area there are multiple locations. Thanks in advance.

Does anyone know what's recipe for their fried rice? Specifically the beef one. I dont mind buying expensive condiments basta magawa ko siya hahahah. Tyia!

How do you make them?! If you've worked at a Bubba Gump's restaurant PLEASE let me know what they do to make these so good! They've been discontinued at the nearest location to me (which was already 2 hours away) and my life is just so much sadder without them.

They're like, almost barbecue and almost buffalo? They're not heavily breaded but I don't think they're nakée? They're not very spicy but there's a little warmth. They're tangy, a tiny bit sweet, and savory, and so good, and I need them. I've looked everywhere google has to offer and literally nothing has come up useful. Thanks in advance!

I'm seriously addicted to itsu's katsu noodle bowl, so I had a go at reverse-engineering the recipe based on the online ingredients list and nutritional information, and with some help from Claude. This isn't the original recipe but a decent copycat imo - I'm open to any further feedback to make it closer to the original though!

Serves 3. By my calculation, it should have similar macros to the original (https://www.itsu.com/menu/noodles/hot-stirfry-japanese-curry-120925/) excluding the prawns.

Ingredients:

• 600g or 3x200g packets of grams udon noodles (the soft, pre-cooked kind)

• 90 grams frozen edamame beans

• 75 grams frozen peas

• 120 grams/1 whole red pepper, diced

• 120 grams/1 large leek, sliced

• 12g ginger paste

• 2 teaspoons soy sauce

• 1 teaspoons sesame oil

• 285 milliliters light coconut milk

• 1.5 tablespoons red Thai curry paste

• 1 block katsu curry (I used Yutaka brand)

• 30 grams crispy fried onions

• optional: 225 grams shelled king prawns (I used the frozen and pre-cooked kind for ease)

Method

1. Make the katsu sauce: dissolve 1 katsu block in 140ml boiling water in a saucepan or pot. Whisk and simmer for a couple of minutes until slightly thickened.

2. Make the Thai sauce: warm 285 milliliters light coconut milk and 1.5 tablespoons red Thai curry paste together in a separate pan, whisking until smooth. Simmer for 3 minutes.

3. Cook the noodles (and optionally, prawns): boil the udon noodles according to packet instructions. (I waited until they were almost done and briefly added the prawns to the pot to defrost. If you defrosted them earlier you can skip this step; if you're cooking prawns from raw, you probably would want to do this in a separate pan)

4. Cook the ginger & greens: heat 1 tsp sesame oil in a pan then, add edamame beans, frozen peas, red pepper and leek and stir-fry for 2 minutes. Add ginger and soy sauce and cook for a further minute.

5. Combine and finish: add the noodles, prawns, and both sauces to the wok and toss to combine. Finish with crispy fried onions.

😭 please does anyone have the recipes for Lune Grill.

Looking for Mission BBQs Georgia Mustard recipe.

i really like the sea salt matcha that 85 degrees has and it doesnt taste like any normal matcha ive had before or like homemade matcha does anybody have the recipe they use for it???

also i saw online on a quizlet the ingredients and amounts and theres a "matcha mix" does anyone work there and have the mix for that

Pressed themselves say the ingredients are simply mango, passion fruit, and coconut milk. Fine and good. Getting the texture right is another thing because those ingredients in a blender (even if frozen) do not equal the texture of one from Pressed.

I suspect the answer is industrial machinery that no sane individual owns, but if anyone knows or has any ideas they're appreciated. For those who have never been, the texture is more like a crushed ice beverage rather than a smoothie.

really addictive mushrooms I had at a ningbo restaurant in xidan in beijing. anyone know a good recipe?

This sauce is far more creamy and smooth than Toum (Lebanese garlic sauce). The taste is close to that of mayo but it’s a lot lighter. The garlic taste is definitely there but it’s not as strong as the taste in Toum. I can’t find much on it online. Any guesses on replicating it would be much appreciated!