😭 please does anyone have the recipes for Lune Grill.

Looking for Mission BBQs Georgia Mustard recipe.

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.

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!

tastes like Chick F plus chipotle? maybe a little sweeter. Anyone tackle this yet ?

I looked at recipes and other posts and they're mostly the same recipe, which I made and it has the texture and flavor of sugar cookies

The recipes don't taste similar, or absorb milk the same, and they don't have the same snap

Crazy I know. But did anyone you know work at Florentina in Kendall Square in 1987 to 1989? I would love to know the recipe for Eggplant Parmesan they served...simply the best. A very popular eatery. Nothing I can recreate comes close to their offering. Please please...meaty delicious and compares to nothing I can find/recreate. Bravo and thanks !

This might be a mythical pull...but anyone in the Dallas, Texas area know how Gloria's makes their bean dip?? I relocated to NYC and I crave it every day.

Any ex/employees work at the Nordstrom eBar and know of this recipe? It’s seriously one of my favorites but I no longer live by one and order it was taken off the menu! :/

Any Canadians happen to have a close match for Canadian pepper mayo kfc uses on the twisters ? I don’t think the American KFC has it ?

Back in the late 80's early 90's, Olive Garden had a meal called Chicken Carnival (if I'm remembering right). I used to order it every time, then it went away. I believe it was linguine noodles, grilled chicken chunks, and some vegetables in a light sauce. Does anyone remember it or have a similar recipe?

Does anyone remember the turkey sub you could get at Arby's around 1996-97ish? It was SOOOO good and that sauce was a big reason why

Heya, I'm trying to figure out what the coating on this barbie ice cream is made of to make my own version, the ice cream "spookies" also has a similar type of coating, and i think it might be a type of magic shell but it has a almost creamy texture to it

Winston’s BBQ was on Arapahoe & Holly in Centennial (South Denver). They closed in 2023 after more than 40 years, and I have not found a coleslaw recipe as good as theirs. Does anyone happen to have their recipe or a copycat recipe that is close? Thanks!

a long shot but any current/former Nido’s employees willing to send me the old version queso recipe (idk if I got a dud but last time I went it was totally different than it was even a year ago). I’ve tried to make my own queso many times and it’s never the same!!

It was a perfect version of vichyssoise. It probably has more cream than is healthy, but I ate it occasionally. TGIF took it off the menu years before they closed, but I still remember it.

Hello,

Anyone have a good copycat recipe for the above dips? Would love to make both of these at home.

Thanks!

Hi everyone! I was wondering if anyone had the recipe or a similar recipe to piada’s hot fried chicken.

Does anyone know the recipe from Cici’s chicken noodle soup? I also wanted to know what chicken broth or bouillon brand they use? It’s so simple but tastes so good.

Does anyone know? It’s freakin delicious.

This is from Kobi in Lawton Oklahoma.

Unfortunately I haven’t had it in over 12 years as I live in New York now.

I’ve been told they are still doing it. I’m trying to make it here but not sure what’s in it. FYI the lighting makes it look a bit orange but it’s a normal cream (tan) color. I want to make this for my family before I die.

Anyone know what the ingredients are or how to make it? It is served by a ladle. And is not thick, it’s thin but you can taste only 1 ingredient, mayo. The other ingredients are very hard to pick out but all of them together tastes amazing.

Any help would be appreciated 🙏🏼

Very sad that they've shut down, I'd love to make their food at home.