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Here's a commission from Busterdrag featuring their character Bustersnek (on the right) and character Claviarm (on the left, who belongs to Claviarm https://inkbunny.net/claviarm ). Bustersnek is serving a plate of ranch sauce covered pasta to Claviarm who is confused how you're supposed to use spoons to eat pasta. As you may be able to tell, this commission is heavily reliant on an inside joke between Buster and Clavi and as such it may not click for outsiders but I hope you like the art I made.
If you're interested in buying commissions from me, you can send me a dm, email me at: angrycontra[at]gmail.com or you can add me in discord (username: angrycontra) for commission purposes. You can also check out my commission post for more info: https://www.furaffinity.net/journal/10862202
If you're interested in buying commissions from me, you can send me a dm, email me at: angrycontra[at]gmail.com or you can add me in discord (username: angrycontra) for commission purposes. You can also check out my commission post for more info: https://www.furaffinity.net/journal/10862202
Category Artwork (Digital) / All
Species Unspecified / Any
Size 1800 x 1500px
File Size 2.23 MB
Listed in Folders
Not too sure about dumping ranch over pasta, but using a spoon to eat such a dish DOES have legit cultural roots: https://italoamericano.org/italian-.....eat-spaghetti/
I don't have a concrete recipe (since I don't really do measurements), but we figured out a few ways to go, potentially.
First question was what base sauce to go with. Bechamel is probably the safest but also "boring" approach. Maybe using a hollondaise, since thats in a way a "warm mayo", but we figured that once you add your buttermilk to that it might break. Most agreed that a Alfredo might work well since that's not too thick, and the cream and cheese thickening wouldn't break from introducing buttermilk.
Next up, the main flavor in Ranch comes from Buttermilk, and in "top shelf" brands from sour cream as well. Buttermilk you could add if you use an alfredo or bechamel as base, but it might start splitting a freshly made hollondaise (store bought ones usually also contain some other thickener or stabilizer so they could probably hold it). Sour cream sometimes doesn't really mix or melt into warm stuff very well in my experience, so maybe using creme fraiche might be the better way to go.
As for seasoning, the spice mix would be salt, black and white pepper, garlic and onion powder, and either dried or fresh chopped chives, parsley and dill.
Disclaimer: This is theoretical work, I have not sat down yet and made it since, personally, Im not a big fan of ranch in general, and I don't wanna buy a whole fucking liter of buttermilk if I am only going to use a small amount and then throw the rest away. So until I also have to cook something else with buttermilk and have justifiable reason to buy it I can't verify beyond musings and juggling the flavors inside my own head what exact mix and measurements would work.
First question was what base sauce to go with. Bechamel is probably the safest but also "boring" approach. Maybe using a hollondaise, since thats in a way a "warm mayo", but we figured that once you add your buttermilk to that it might break. Most agreed that a Alfredo might work well since that's not too thick, and the cream and cheese thickening wouldn't break from introducing buttermilk.
Next up, the main flavor in Ranch comes from Buttermilk, and in "top shelf" brands from sour cream as well. Buttermilk you could add if you use an alfredo or bechamel as base, but it might start splitting a freshly made hollondaise (store bought ones usually also contain some other thickener or stabilizer so they could probably hold it). Sour cream sometimes doesn't really mix or melt into warm stuff very well in my experience, so maybe using creme fraiche might be the better way to go.
As for seasoning, the spice mix would be salt, black and white pepper, garlic and onion powder, and either dried or fresh chopped chives, parsley and dill.
Disclaimer: This is theoretical work, I have not sat down yet and made it since, personally, Im not a big fan of ranch in general, and I don't wanna buy a whole fucking liter of buttermilk if I am only going to use a small amount and then throw the rest away. So until I also have to cook something else with buttermilk and have justifiable reason to buy it I can't verify beyond musings and juggling the flavors inside my own head what exact mix and measurements would work.
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