First the Altoona Pizza Abomination, now this.
Surprised they didn’t complain about the sushi being a roll of canned tuna with cream cheese. I wouldn’t worry about the ranch.
Somebody please introduce this person to Japanese mayo.
How do you make mayonnaise?
The recipe I use calls for 3 egg yolks, 1 tbsp oil, ½tsp lemon juice, ½ tsp lime juice, ¼tsp sugar, pinch of salt.
Whip together in a bowl or jar, it won’t emulsify if there’s a thunderstorm coming.
Somehow the yolks turn white. I assume this is due to the proteins getting stretched.
Source: The whitest kid you know, and I’m American as Mac n Cheese.
You can add one of the egg whites if you’re making an aioli from scratch. Otherwise, they can be used for merengue.
Side-eyes the chunks of Creme-cheese in those Sushi Rolls … yes, the ranch-dipping crosses some sort of line, I guess.
The Philadelphia roll is pretty good though. Reminds me of bagels and lox. Why gatekeep, friend?
I actually love all of it, minus any need for adding ranch dressing. Just saying that you, me, and OP have no grounds to diss it.
True. I’ve got to imagine it is not good, like at all. But there is this nihilistic bastard in my head gaslighting me; Maybe it’s not so bad. We care about nothing, Lebowski. Point being there is a non-zero chance that this is legit. Probably terrible, but I am saying that there’s a chance.
Food doesn’t evolve in a vacuum. I love how cultures meeting also means developing music, traditions, music and food. Vietnamese is fusion of Asia and France. Viet-Cajun is vietnamese in the south of US. And then you get the marvelous vier-cajun-viet! British Indians developing the food.
Salmon sushi is Norwegian (ish) so different sauce on sushi…bring it on
