I do not have a tech background. I am a baker in my mid 30's. I became sick of reddits shit, and once RIF was gone I was done.
I really like Lemmy, even though I admit it is a bit confusing at times, but I've gotten the jist of it I think.
I usually do about equal parts soy and vinegar, and then dollop a spoonful of chili crisp in. I wouldnt worry too much about the "right ratio" in this case, just whatever tastes good to you!
This is what I usually get, though I buy it at hmart. It's super delicious!
Pork and Cabbage Gyoza
Pork and cabbage gyoza with dipping sauce made of a blend of soy sauce, rice vinegar and chili crisp.
https://www.seriouseats.com/the-best-japanese-pork-and-cabbage-dumplings-gyoza-recipe I use this recipe as a starting point, but I mess around with recipe from time to time depending on what ingredients I have on hand.
I used a recipe out of Claire Saffitz's book "Dessert Person". I know the recipe is on the bon appetit website, but I think you need a subscription. If you Google "Claire saffitz sour cream and chive rolls", I'm sure you'll find them! 😊
A lunch made to use up leftovers. Also, my first post to Lemmy!
Leftover's used were sour cream and chive rolls, beef pot roast, and jus made from the pot roast drippings, all made from scratch.
I also thinly sliced a half red onion that was floating around in the fridge and caramelized it, and threw on some muenster cheese for good measure.
After I assembled the sliders, I griddled them on my cast iron skillet and used a second skillet to smoosh them a bit for better contact with the pan. All in all it took about 30 minutes, and most of that time was caramelizing the onions.
The Rao's 2 pack. It's the cheapest I've seen that sauce anywhere and a great pantry staple. Also the vanilla extract and vanilla beans are way cheaper than anywhere and surprisingly high quality.