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There are two things you are forbidden to order if I'm at that table, irregardless of whether or not I'm getting the bill: 1) seafood, 2) bleu cheese dressing.
So ranch... okay? Or do you just end up eating alone most of the time?
Besides dipping pizza crust in ranch is trashily awesome. It's not exactly new either, I was introduced to it in the early 90s while living in Virginia Beach.
Although Ranch has been around for a while in the super markets I didn't really use it much until I moved to the middle of the country. I got ranch with my buffalo wings instead of blue cheese and started dipping my inferior pizza crust into the left over ranch dressing and now I like to dip my home made from scratch pizza into ranch dressing too.
There's never leftover buttermilk here. I make Irish soda bread till it's gone. Each round loaf takes one cup.
I only make that around St Patrick's Day. I lack the willpower to not eat the whole loaf in a few hours.
I mostly use buttermilk for salad dressings but what I tend to freestyle has no particular resemblance to ranch. It's usually caesar-y but without the egg yolk or olive oil. Fresh squeezed lemon juice, garlic, mushed avocado, fresh grated parm, and moutarde a l'ancienne usually go in. A splash of Worcestershire sauce usually. Anchovy paste sometimes.
To me, ranch is really boring. In a typical restaurant with Sysco truck garbage, it never tastes fresh and the acid balance is off.
Everything is drenched in ranch dressing? What are you guys putting ranch on besides salad and raw veggies?
Ranch has less fat than most salad dressings. Most dressings are almost all fat, with a bit of vinegar, ranch is half buttermilk, which is no fat.
I don't make ranch often because my family prefers different salad dressings: balsamic, mustard dressing, or sesame asian dressing. All of those have a higher fat content than ranch has.
Buttermilk is the LOWEST fat form of 'milk' so why this guy rants on about it being a high fat component of ranch dressing I do not know - at least in the 'purest form' he talks about (that which doesn't contain extra oils). This guy knows NOTHING about basic ingredients or cooking at all if you ask me when he starts with that kind of blatant untruth. All else after that must be discounted as a result. He has no standing on which to even make this rant.
I do not like 'ranch dressing' (the commercial version) myself but that is probably because I was introduced to it later in life and don't care for processed foods anyway. But there is absolutely nothing inherently wrong in a dressing or sauce made of fat free milk, spices, salt, herbs, garlic and onion.
Yeah, I don't really get the demonization of buttermilk, either.
Who is demonizing buttermilk? Buttermilk was mentioned twice in the article. Once to say that ranch is a buttermilk based dressing (which is true) and another time to list the ingredients.
In its purest form, it’s made of buttermilk, salt, garlic, onion, herbs and spices, although the stuff sold in stores and served in chain restaurants has ingredients like sugar, vegetable oil and unpronounceable chemicals.
Sounds more like he is demonizing those unpronounceable chemicals found in commercial ranch dressing.
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