I'm trying to figure out the source of the chocolate used in this cookie. it seems different than what's used in their other products. I've been able to figure out it's coming from an equadorian company but I cant figure out which one

Dough:

• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/4 tsp carom seeds (ajwain)
• 4 tbsp oil or ghee
• 1/2 cup cold water (add slowly)

Potato Filling:

• 3-4 large potatoes (boiled, peeled, and roughly mashed)
• 1/2 cup green peas
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tsp crushed coriander seeds
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 tsp mango powder (amchoor) or lemon juice
• Salt to taste
• Fresh cilantro (chopped)

Instructions:

1. Make the dough: Mix the flour, salt, carom seeds, and oil until it resembles coarse crumbs. Gradually add water and knead into a firm dough. Cover and let it rest for 30 minutes.
2. Prepare the filling: Heat oil in a pan. Add cumin and coriander seeds and let them sizzle. Add the peas, mashed potatoes, and all the spices. Sauté for 3–5 minutes until well combined. Stir in cilantro and let the mixture cool completely.
3. Shape the samosas: Divide the dough into equal balls. Roll one out into an oval shape and cut it in half horizontally.
4. Fill and seal: Take one half, lightly wet the straight edge with water, and fold it into a cone. Stuff the cone with the potato filling, wet the open edges, and pinch them firmly to seal.
5. Fry: Heat oil in a deep pan over medium-low heat. Fry the samosas in batches for 10-12 minutes, turning occasionally, until they are golden brown and crispy.
6. Serve: Drain on a paper towel and serve hot with green mint chutney and ketchup or tamarind chutney.

Does anyone remember the spicy horsey mustard that HopCat used to serve with their pretzel bites?
It had an intense horseradish kick to it and was INCREDIBLE.

Has anyone who worked at HopCat, or anyone who’s successfully recreated it, figured out the brand or recipe? I’d love to find a commercial version that’s as close as possible!

I know this is super niche. But my girl went and said it was the best dip she’s ever had. I wanna make it for her.

I'm looking for the sauce that's specifically on the Earl's Club. It's just labeled as 'Sandwich Sauce.' I presume it has a mayo base, but that's as far as I've got. I haven't had it in years now and have been craving it a lot recently.

(Edit for typos)

Looking for anyone who might have a copy cat recipe for these cheesy hashbrowns. They were unreal. I tried a copy cat recipe I found online and it was horrible. Anything remotely close would be greatly appreciated 😊

I went to an event and catering served a multitude of cookies including one that was coffee based. It was amazing and I have been thinking of them constantly for 10 months straight. When looking on their catering menu all that was said for that week was it was the chef's choice. Anyone had these and know a highly similar recipe or what brand their distributor sends them? These cookies were life changing and I have not been able to replicate them at all.

I am begging the internet to help me solve a recipe mystery I’ve been chasing for YEARS 😂

Does anyone have the actual recipe — or even insider knowledge — for the original house salad dressing from Daikokuya in Los Angeles?

I’m talking about the creamy, slightly sweet dressing they serve over the shredded cabbage salad. It is NOT the typical Japanese steakhouse carrot-ginger dressing, and I’m especially sure there’s no ginger because I’m allergic to it and have eaten this dressing many times without an issue.

From what I’ve been able to piece together, it seems to be mayo-based, with some combination of soy sauce, sugar, sesame oil, maybe rice vinegar, and possibly miso — but I have never been able to get the flavor quite right.

I have searched Reddit, old food forums, copycat sites, reviews, everything. At this point I am fully hoping that a former Daikokuya employee, friend of an employee, supplier, prep cook, or somebody’s cousin is lurking here and willing to anonymously end my suffering 😂

I do not need exact restaurant-scale quantities. Even just the ingredient list, rough ratios, or a clue about what makes it taste different would make my year.

If you worked there and know the secret… this is your moment. I promise to take it to the grave. 😂

We used to have a Buckhorn Grill in town, but now the closest one is 45 minutes away. I know you can buy bottles of their dressing but it’s just too far a drive when you have a last minute craving for their salads. Does anyone know the recipe for the honey lime dressing? All the ones we have tried on the web don’t come out quite right.

This is maybe a stretch, but does anyone know the House Sauce recipe at Poke Bar?! I have tried my best to recreate it and I always fall flat. I go to the one in Atlanta and I eat it waaaaaaaay too much just because I love this sauce so much 😅 help!! My bank account will thank you lol

There’s a white layer underneath the caramel icing. It’s sooooo good. Thanks in advanced

I’m hoping to find someone that maybe worked at Tudor’s to get the real recipe. I’ve made a lot of biscuits but their biscuits are lighter with a very different texture. It was almost like they might have put a little bit of yeast in them. Thanks for any help!! 😊

I believe it’s a house blend of seasonings meaning it’s not available to purchase. Just wondering if anyone might know the mix of seasonings. :)

Are there any Peet's baristas know few recipes of the Spring and Winter 2026 menu?

I am interested on some recipes:

* Sparkling Green Apple with Caffeine Boost

* Watermelon Sparkling Spritz with Matcha ( idk the real name of this drink. I go there often to get this drink. I know its seasonal.)

Has anyone ever tried to recreate the Feta Cheese and Caramelized Onion Pastry Bites from Trader Joe’s, from scratch? Or something similar? I would love to try it and wanted to see if any of yall could give me some advice! Or even a recipe!?

Hey, all! Does anyone have the measurements for the starbucks matcha latte? I'm curious to see how much matcha to milk ratio they have, feels like at home I always add way too much matcha. Curious about any other ingredients like vanilla or something.

Does anybody have any ideas what I can do with a batch of Pistschio Dreamwhip Frosting.....it was too thin for a cake so I added heavy whipping cream and whipped it longer it got thicker but not thick enough. Its at has soft peaks but if I put it on my cake its just going to slide off and make a mess. Any ideas how I can save it or what I can make it into....I was thinking maybe the Watergate salad on the back of the pistachio jello pudding box?

Reposting in this community - asking for help