I usually do about equal parts soy and vinegar, and then dollop a spoonful of chili crisp in. I wouldnt worry too much about the "right ratio" in this case, just whatever tastes good to you!
This is what I usually get, though I buy it at hmart. It's super delicious!
Pork and cabbage gyoza with dipping sauce made of a blend of soy sauce, rice vinegar and chili crisp.
https://www.seriouseats.com/the-best-japanese-pork-and-cabbage-dumplings-gyoza-recipe I use this recipe as a starting point, but I mess around with recipe from time to time depending on what ingredients I have on hand.
I used a recipe out of Claire Saffitz's book "Dessert Person". I know the recipe is on the bon appetit website, but I think you need a subscription. If you Google "Claire saffitz sour cream and chive rolls", I'm sure you'll find them! 😊
Leftover's used were sour cream and chive rolls, beef pot roast, and jus made from the pot roast drippings, all made from scratch.
I also thinly sliced a half red onion that was floating around in the fridge and caramelized it, and threw on some muenster cheese for good measure.
After I assembled the sliders, I griddled them on my cast iron skillet and used a second skillet to smoosh them a bit for better contact with the pan. All in all it took about 30 minutes, and most of that time was caramelizing the onions.
The Rao's 2 pack. It's the cheapest I've seen that sauce anywhere and a great pantry staple. Also the vanilla extract and vanilla beans are way cheaper than anywhere and surprisingly high quality.
I do not have a tech background. I am a baker in my mid 30's. I became sick of reddits shit, and once RIF was gone I was done.
I really like Lemmy, even though I admit it is a bit confusing at times, but I've gotten the jist of it I think.