Recipes and food stuff

• 4c water
• 1/2c apple cider vinegar
• 2 tbsp ginger
• Molasses, maple syrup, honey

• 2 large eggs
• 2 tablespoons white vinegar
• ½ teaspoon dry mustard powder
• ¼ teaspoon salt
• 2 cups avocado oil

Blend everything but the oil together, then slowly add & blend oil until it thickens.

• Boiled potatoes
• Hard boiled eggs
• Mustard
• Mayonnaise
• Celery & onion
• Pepper, dill weed

This makes about 8–10 servings as a side. It’s creamy, tangy, mildly sweet, and gets better after chilling.

Ingredients:

• 1 lb (16 oz) elbow macaroni (cook slightly past al dente for the soft texture typical in Hawaii)
• 2–4 tbsp apple cider vinegar (for tang; start with 2 and adjust)
• 2½–3 cups Best Foods / Hellmann’s mayonnaise (no substitutes — this is non-negotiable for authentic flavor and creaminess; reserve some for final adjustment)
• ½–¾ cup milk (or more as needed for creaminess)
• 2 medium carrots, finely shredded or grated
• ¼–½ cup sweet yellow onion, finely grated or very finely minced (grated releases more flavor and blends in)
• Optional but common additions (for extra authenticity/variation):
  • 2–3 tbsp sugar (or to taste)
  • Salt and black pepper to taste
  • 2–3 scallions or green onions, thinly sliced
  • A small amount of finely diced celery or sweet relish (some versions include this)
  • Cooked macaroni sometimes mixed with a bit of potato or hard-boiled egg in home versions, but plate lunch spots keep it simpler

Instructions:

1. Cook the macaroni in heavily salted water according to package directions, but boil 1–2 minutes longer than al dente for that soft, plate-lunch texture. Drain well (don’t rinse unless needed to stop cooking quickly).
2. While still warm, toss the macaroni with the apple cider vinegar in a large bowl. Let it sit and absorb for 5–10 minutes. This step is key for flavor penetration.
3. In a separate bowl, mix the mayo, milk, sugar (if using), salt, and pepper until smooth and pourable.
4. Add the shredded carrot, grated onion, and any scallions to the macaroni. Pour in most of the dressing and stir gently to combine. It will look very creamy/wet — that’s correct; it thickens as it chills.
5. Cover and refrigerate for at least 2–4 hours (overnight is best). Taste and adjust with reserved mayo, milk, salt, pepper, or a splash more vinegar/sugar. The salad should be creamy but not soupy.

Serve cold alongside rice, garlic chicken, katsu, kalua pig, or teriyaki beef for the full Fat Boys plate lunch vibe.

I tweak ingredients as needed but a baseline is.