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Champps Americana Ranch Dressing

Do you think that mix is the same one that they sell in the Salad Dressing aisle ? It's a packet that they have you mix buttermilk and mayo to I think.

May 27, 2012
GRNichol in Chains

Champps Americana Ranch Dressing

Thanks for the info ! Much appreciated.

May 27, 2012
GRNichol in Chains

Champps Americana Ranch Dressing

Hello all, I was wondering if anyone knows the kind of Ranch dressing they use in Champps Americana restaurants ?

I'm not sure if this is a dry mix they buy and then make themselves, if they make it from scratch, or if it's simply something they get straight out of a bottle. I really enjoy the dressing and was hoping to recreate it at home.

Thanks !

May 26, 2012
GRNichol in Chains

Risotto keeps coming out brown ?

Thanks for the replies everyone, I'll give it a shot with a different stock and see how it goes !

Feb 01, 2012
GRNichol in Home Cooking

Risotto keeps coming out brown ?

Thanks for the responses !

To answer your questions:
* The onions don't appear to be browning, nor do I believe the rice is toasting
* The rice isn't brown before the stock is added, it's more of a gradual darkening, the more stock I add
* I don't add the cheese until the very end, off the heat
* The stock is store-bought, usually Kitchen Basics Chicken Stock, so it doesn't seem unusually dark to me
* Final flavor hasn't been exactly what I want/hoping for (a little bland), but I have a feeling that might be due more to the cheese and not the stock or cooking method. I'm going to pick up a higher quality parmesan from the store on my way home and try that.

Feb 01, 2012
GRNichol in Home Cooking

Risotto keeps coming out brown ?

I had a question I was hoping someone on here might be able to help me with. I've been trying my hand at risottos lately and I seem to be having an issue with the color of them once their done cooking. I'm making a basic parmesan risotto, so nothing fancy, but when it's done cooking, the color of the risotto is always a shade of light to medium brown (almost the color of the stock) instead of "pearly white" as I've heard it's supposed to look.

As far as the cooking process goes, I'm sauteing the onions in olive oil, then I add the arborio rice for a couple of minutes without liquid, adding wine and stirring until it evaporates, and then adding chicken stock, one ladle at a time and cooking until it evaporates, for approx 20-25 min.

Anyone have any ideas what I'm doing wrong ?

Jan 31, 2012
GRNichol in Home Cooking