560001 Wed Sep 24 16:18:34 -0700 2008 238 31 Home Cooking 0 4059197 We all have something we add to one recipe or another that lifts it way out of the ordinary. For me, whenever I make most types of chicken soup, I add a TBS or so of Peanut Butter. It gives it a velvety texture and a strange little taste that few folks can guess but all seem to like. What's yours? Wed Sep 24 16:18:34 -0700 2008 204342 FriedClamFanatic 1 4059201 smoked paprika. Wed Sep 24 16:20:11 -0700 2008 4059197 13335 chez cherie 1 4059215 lavendar salt. great with pretty much any meat, fish or veggie. Wed Sep 24 16:24:55 -0700 2008 4059197 27586 shivani 1 4059259 aleppo peppers; a very good chicken bullion (spoonable, and not too salty), lots of butter. Wed Sep 24 16:43:31 -0700 2008 4059197 88778 DonnaG 1 4059272 Old Bay seasoning. Wed Sep 24 16:48:03 -0700 2008 4059197 113872 diablo 2 4154126 Ditto the Old Bay. Also bacon fat, nutmeg and Worcestershire sauce. Thu Nov 06 13:21:42 -0800 2008 4059272 193831 oldbaycupcake 3 4154830 I made this tonight, and bot was it delicious. Kept number of shrimp the same but doubled the sauce. A great "secret ingredient" use of Old bay. Lets give a see if this link works.... http://the pioneerwoman.com/cooking/2008/11/spicy-orange-garlic-shrimp/ Thu Nov 06 17:50:56 -0800 2008 4154126 113872 diablo 4 4155473 try this: http://thepioneerwoman.com/cooking/2008/11/spicy-orange-garlic-shrimp/ the link reads the same, but yours didn't work for me. i like pioneer woman, and think her new design for her blog is very pretty. Fri Nov 07 05:04:12 -0800 2008 4154830 105717 alkapal 5 4158755 Thanks alkapal. I had the leftovers for lunch today and they were great. Appreciate the help! Sat Nov 08 15:37:43 -0800 2008 4155473 113872 diablo 2 4192743 Old bay, for me too!!! and allspice - just a pinch Fri Nov 21 15:00:41 -0800 2008 4059272 49792 julseydesign 1 4059330 I like to add cajun spice blend or jamaican jerk paste (my favorite Walkerswood) to many soups and other savory dishes, including eggs. I often add a small amount so it's not obvious, but it provides a certain "brightness" to the flavors. Wed Sep 24 17:10:25 -0700 2008 4059197 123480 scuzzo 1 4059354 Salt cured lemon Wed Sep 24 17:18:04 -0700 2008 4059197 13725 Brandon Nelson 1 4059438 Like Chez Cherie, smoked paprika (pimentón). And in chilis, a dollop of cocoa powder for a deep colour and more complex flavour. Wed Sep 24 17:49:36 -0700 2008 4059197 203842 TheSnowpea 1 4059508 Chiles de arbol add a little heat to any dish if you add it to the oil while it is heating up, letting it sizzle. Of course, also anchovies which improves many boring dishes. My favorite way to prepare green beans is to blanch them and cool them off then stir fry them in evoo which has a chile de arbol cooking in it, add a couple cloves of chopped garlic and a couple filets of anchovies smashed and let it brown and dissolve. Add the green beans and cook until heated through. I like to top it off with some fresh bread crumbs that have been toasted in olive oil. Those 2 ingredients work well with any vegetable really. Wed Sep 24 18:12:53 -0700 2008 4059197 58855 digkv 1 4059518 fish sauce Wed Sep 24 18:18:33 -0700 2008 4059197 61669 Quine 2 4062578 i second that one. Thu Sep 25 20:03:38 -0700 2008 4059518 171576 dani_k 3 4065967 Third on the fish sauce. Also sherry vinegar. Sat Sep 27 10:33:02 -0700 2008 4062578 71215 mlgb 4 4073575 What you said, mlgb, in reverse order. Tue Sep 30 22:15:02 -0700 2008 4065967 39914 lunchbox 2 4158910 HEY! How can fish sauce be MY secret when you are all using it as well? Looks like I'm in good company ; ) Lots of inspiration here! Sat Nov 08 17:29:25 -0800 2008 4059518 32847 ajcraig 3 4205273 I use fish sauce to make a Vietnamese dipping sauce... am obviously in the dark as to other uses. Would you mind enlightening me??? (I have a LOT of fish sauce) Thu Nov 27 05:13:02 -0800 2008 4158910 205148 ideabaker 4 4206411 i used fish sauce yesterday to bump up the flavor in some crabcakes i made. i think there was a fish sauce thread not too long ago: http://chowhound.chow.com/topics/526806 Fri Nov 28 06:10:19 -0800 2008 4205273 105717 alkapal 5 4257969 Thanks for that reference alkapal! Thu Dec 18 15:59:23 -0800 2008 4206411 205148 ideabaker 6 4287209 hi ideabaker! have you ever made the thai/laotian dish "som tum" -- green papaya salad? fish sauce, lime juice, brown sugar (or thai sugar -- palm sugar), dried shrimp, green chillies and garlic blenderized and poured onto shredded/julienned green papaya, tomato and green bean that have been "beaten" to soften in a big mortar and pestle, or smashed with a mallet or rolling pin in a plastic bag. that dressing is drinkably-delicious!!!!!! http://www.thaitable.com/Thai/recipes/Green_Papaya_Salad.htm i'm a som tum cheerleader!!!! Thu Jan 01 05:12:34 -0800 2009 4257969 105717 alkapal 7 4287227 Alkapal, I think I slept three hours last night, awakening to the delight of your message this morning. That som tum (especially with the salted crab) sounds just incredible. I just have to figure out what "salted crab" is at my local Asian Marketplace, since almost all the workers are Chinese and don't speak many words of English... any tips, pics, etc.?? I have a habit of showing up at home with the wrong ingredients (which actually helps create new recipes, necessity being the mother of invention and all...). Happy New Year! Thanks for steering me in the right direction right off the bat! Thu Jan 01 05:35:02 -0800 2009 4287209 205148 ideabaker 8 4287260 i use the dried shrimp that comes in a plastic bag from shopper's food warehouse here in d.c. -northern va. 'burbs (large asian population). it looks like this: http://www.amazon.com/Importfood-com-Dried-shrimp-3-oz/dp/B000ET3Y8W i've heard the thai-origin shrimp are better than the chinese. i can't recall where mine are from. i store in a glass jar in the freezer -- but they can also be stored in a glass jar on the shelf ('cause i just made some dressing down in florida, and used some shrimp i had taken down from my "stock" earlier in the year). some places add fresh chopped roasted peanuts (unsalted), but don't let that hold you up! a nice video how-to: http://www.youtube.com/watch?v=OCgN7jjCfu8&feature=related i don't use the fermented fish or eggplant as in this video: http://www.youtube.com/watch?v=VXabvuXk6QE worth watching JUST for the "play that funky music white boy" sung in thai (?): http://www.youtube.com/watch?v=L_suADehE6c&feature=related for the dressing, just "doctor" it till you get the flavor you crave! and if you can't get the green papaya, try making it with shredded cabbage. really, it is the dressing that drives me crazy-yummy-wacky! Thu Jan 01 06:11:48 -0800 2009 4287227 105717 alkapal 9 4287266 I will look for those shrimp when I next go to the Asian Market (just went about a week ago to stock up for winter, but their baby bok choy, tender fresh basil, and fresh mung bean sprouts keep me popping in every other week or so). Didn't have a new year's resolution until right now... to make Som Tum. Am already trying to think of a good wine pairing with the sauce, which I'd likely use on fish or chicken... how do you use it? Thu Jan 01 06:20:38 -0800 2009 4287260 205148 ideabaker 8 4287273 salted crab seems like it is just dried, salted crab. the crab paste seems like it would be a substiute where the texture of the crab itself is not paramount. http://www.wisegeek.com/what-is-crab-paste.htm Thu Jan 01 06:25:10 -0800 2009 4287227 105717 alkapal 9 4287277 I think I might even prefer the salted crab, again I just don't know what it looks like. Thanks for the link to that helpful site. I'll look for others maybe with a pic I could show to one of the workers at the Asian Market. (Because from experience, it can take hours to try to explain something if you don't speak the language!) A pic would certainly help in this case... Thu Jan 01 06:29:52 -0800 2009 4287273 205148 ideabaker 10 4289436 here is another recipe, with video, and an additional idea for papaya and noodle salad (with rice noodles). sounds so good! : http://thai-laos-food.blogspot.com/2006/03/green-papaya-salad.html Fri Jan 02 07:28:37 -0800 2009 4287277 105717 alkapal 11 4885178 The use of vermicelli noodles with green papaya is a typical Lao thing to do when eating Lao papaya salad so it's actually not a secret or an uncommon thing to do. Noodles are kind of like a substitute for Lao sticky rice. If not noodles, then sliced raw cabbage or raw leafy veggies like morning glory are also used. All of those items help to tone down the heat from the papaya salad. You're making me drool just thinking about spicy Lao papaya salad. =) Thu Jul 23 15:15:40 -0700 2009 4289436 252820 yummyrice 12 4889195 yes, yummyrice, i'm an addict of the stuff. but, i now have to go to my thai places alone, as mr. alka says he can't handle the heat anymore. (but i did pick him up a takeout cashew chicken curry when i ate thai yesterday). when you say vermicelli noodles, are you talking about rice "vermicelli"? i just always associate vermicelli with italian flour pasta noodles. Sat Jul 25 04:17:40 -0700 2009 4885178 105717 alkapal 13 4890254 LOL! Yes, rice vermicelli because Italian flour pasta noodles would not go well with spicy Lao papaya salad. I can't speak for other countries, but in Laos our rice vermicelli noodles are usually handmade at least the ones who live out in the villages. The ones in the cities will typically use store bought rice vermicelli. Sat Jul 25 15:15:16 -0700 2009 4889195 252820 yummyrice 4 4885340 I'm not allowed to use fish sauce. I made one recipe that included a teaspoon of it -- ONE TEASPOON -- and my wife hated the flavor. Thu Jul 23 16:03:49 -0700 2009 4205273 113176 jmckee 1 4059532 Chile oil (not the sesame kind) to mix with olive oil and bathe meat, fish or fowl in prior to cooking. Anchovy paste: adds depth to both beef and fish casserole-y things (beef stew, pot roast, tuna-noodle casserole, tuna salad), and to mix with oil when braising broccoli or broccolini. Smoked sea salt on sliced tomatoes. Wed Sep 24 18:29:54 -0700 2008 4059197 11478 Will Owen 2 4063936 Hey will! Chile oil is mine, too. Just a touch adds a warm chile flavor and none of the heat. Great minds and all that... Fri Sep 26 11:21:16 -0700 2008 4059532 51616 fluffernutter 1 4059582 Chinese 5 spice (in moderation). Wed Sep 24 18:50:00 -0700 2008 4059197 55316 mpalmer6c 2 4059792 I second this - and for my rubs I use Maple Sugar Wed Sep 24 20:30:32 -0700 2008 4059582 11622 weinstein5 2 4156519 me too. I use it in place of cinnamon in all things baked. Fri Nov 07 12:35:55 -0800 2008 4059582 10226 Budino 1 4059598 Depending on what I'm making: 1. Red pepper flakes 2. Chilis in adobo sauce 3. A few minced anchovies in oil The secret is moderation and just enough to kick up the flavor. Wed Sep 24 18:55:15 -0700 2008 4059197 75332 Gio 1 4059770 Lately, it has been smoked paprika. Wed Sep 24 20:18:47 -0700 2008 4059197 213209 stormshadow 1 4059784 cayenne anchovies grey salt red pepper flakes smoked paprika I can't pick just one! Wed Sep 24 20:27:44 -0700 2008 4059197 39328 IndyGirl 2 4082333 I can't pick one either. I would say: Garlic smoked paprika ginger soy sauce Sat Oct 04 19:45:54 -0700 2008 4059784 87837 RGC1982 1 4059793 A little cumin gives some nice round flavor, even in things like artichoke dip where you wouldn't expect it. Just a bit though or it starts to taste like Indian food. (I love Indian food, but not in my artichoke dip.) Wed Sep 24 20:31:34 -0700 2008 4059197 131105 Emmmily 2 4077987 A pinch of cumin also adds a great, subtle smokiness to guacamole Thu Oct 02 16:04:10 -0700 2008 4059793 92790 goodegg333 3 4078787 yes, i always add cumin to guac! Fri Oct 03 05:18:31 -0700 2008 4077987 105717 alkapal 1 4059802 Granulated garlic and soy sauce ( I think I add those things to just about everything!) Also dried mint. Wed Sep 24 20:37:22 -0700 2008 4059197 224081 BamiaWruz 2 4060240 is granulated garlic different from garlic powder? Thu Sep 25 05:14:53 -0700 2008 4059802 105717 alkapal 3 4062580 yes. granulated is dried garlic but more around the size of grains of salt (though containing no salt)...i find it shakes on things more evenly instead of poofing all over like powder does. Thu Sep 25 20:05:04 -0700 2008 4060240 171576 dani_k 1 4059947 in my house the expression "Secret Ingredient" is code for nutmeg. Spinach bland? Add some "Secret Ingredient". Bacon fat makes everything taste good. Wed Sep 24 22:28:23 -0700 2008 4059197 86221 lulubelle 2 4060854 I LOVE nutmeg with cooked spinach!!! But I forget about it... Thu Sep 25 09:00:48 -0700 2008 4059947 123480 scuzzo 3 4061171 a small amount of nutmeg with mushrooms is good too Thu Sep 25 11:22:08 -0700 2008 4060854 19185 budlit 4 4062270 I'll bet you're right! I'll try it. And while I sometimes use garlic powder, I would never use anything but fresh grated nutmeg. A thousand percent better!!! Thu Sep 25 17:27:59 -0700 2008 4061171 123480 scuzzo 5 4063611 yes, only freshly grated Fri Sep 26 09:25:03 -0700 2008 4062270 19185 budlit 3 4077981 Nutmeg is a wonderful addition to alfredo sauce too! Thu Oct 02 16:02:33 -0700 2008 4060854 92790 goodegg333 4 4078792 i just saw nutmeg used on oven "fried" potato strips. http://www.foodnetwork.com/recipes/dan-smith-and-steve-mcdonagh/oven-fries-recipe/index.html Fri Oct 03 05:20:57 -0700 2008 4077981 105717 alkapal 1 4059995 WOW! some great ideas here! Wed Sep 24 23:04:34 -0700 2008 4059197 204342 FriedClamFanatic 1 4060003 pecan smoked salt, maple syrup. toasted fennel seed Wed Sep 24 23:12:21 -0700 2008 4059197 146405 stricken 1 4060058 Thyme. There are very few dishes that aren't improved by a pinch of thyme. Thu Sep 25 00:17:12 -0700 2008 4059197 17548 BarmyFotheringayPhipps 2 4078126 yes! thyme can really elevate so many things, and it's become indispensable in most of my savory recipes that involve cooked tomatoes. i have so many "secret" ingredients - it depends on the dish. for various savory recipes: smoked paprika, cumin, anchovies, fish sauce, chipotles in adobo, the oaking liquid from dried mushrooms or sun-dried tomatoes, liquid smoke, capers, miso, tamarind paste or concentrate, nutmeg, bragg's aminos, dried chipotle flakes, fire-roasted tomato flakes and in chocolate desserts...coffee or espresso. Thu Oct 02 17:09:58 -0700 2008 4060058 103920 goodhealthgourmet 3 4078796 ghg, tell us about bragg's aminos, please! flavor, texture, uses, function.....? Fri Oct 03 05:22:20 -0700 2008 4078126 105717 alkapal 4 4080082 it's a liquid, actually a non-fermented soybean extract. interestingly, although i can't eat whole soy foods or straight soy protein [for health reasons], i don't have an issue with this particular form of soy...and a little goes a long way. it's very salty, even though it's much lower in sodium than traditional soy sauce - it contains 220 mg sodium per tsp, which is pretty comparable to low-sodium soy. it's got a great salty, umami flavor, sort of like a mellow soy sauce...or miso, almost. you can find it at WFM or any natural food store, and it comes in either a large pourable bottle with a spout, or a small spray bottle. i keep the spray bottle in the cabinet & refill it from a large bottle when it runs low. it's super-convenient for spritzing on popcorn, steamed veggies, salad, etc. btw, this also got me thinking about another of my "secret" ingredients that i left off the list..nutritional yeast flakes. Fri Oct 03 14:02:45 -0700 2008 4078796 103920 goodhealthgourmet 5 4080863 wow if you hadn't ended the post with nutritional yeast I would have posted "what about nutritional yeast" A little and you have cheese a lot and you have chicken. Leeks are good for a butter flavor if you want to eliminate butter. Cashew cream is also very nice. Fri Oct 03 23:19:48 -0700 2008 4080082 226303 keith2000 5 4082042 Yes, Bragg's aminos are great. They have a slightly different flavor than soy, more fermented and vaguely miso-esque, as noted above. They're a god send for those of us with high blood pressure who love salt. I find that I use much, much less than even low sodium soy sauce or salt. Sat Oct 04 16:08:27 -0700 2008 4080082 17737 Hunicsz 6 4148323 I too always have Braggs in my cabinet. I love sauted vegies in it (mix of cabbage, broccoli, cauliflour, carrots slices), over a nice brown rice and shredded cheese on top. One of the dishes at the healthfood counter I ran many moons ago. Also a fantastic mushroom burger (sliced mushroom quick saute with Braggs) then layer mushrooms, cheese (melted under broiler), guacomole, shredded carrots, sprouts, spike seasoning, cayenne and garlic powder - alll on a really nice whole grain bun. Tue Nov 04 05:23:02 -0800 2008 4082042 49588 lexpatti 1 4060160 Anchovies were already mentioned ... for me they're less secret than ubiquitous. Almost anytime I make mushrooms, I reconstitute some ancho, mince it, and use the broth in the prep. Not too much, but its earthiness plays so well with mushrooms. Thu Sep 25 04:04:29 -0700 2008 4059197 177724 tmso 1 4061461 Sriracha, chilis in adobo, Worcestershire sauce, cumin... Thu Sep 25 12:48:41 -0700 2008 4059197 12144 CeeBee 2 4064571 You sound like my kind of cook! Those are some of my faves. Fri Sep 26 15:39:03 -0700 2008 4061461 14268 Rene 1 4061623 I like using vanilla paste instead of vanilla extract in baking recipes. While the taste isn't dramatically different it is deeper and more intense. Thu Sep 25 13:31:52 -0700 2008 4059197 182389 cookingodyssey 1 4061973 A good quality Truffle Butter in mashed potato, polenta, on grilled meat, or on pasta. Thu Sep 25 15:23:45 -0700 2008 4059197 121803 SpareRib 1 4062133 Shallots that have been carmelized and fresh lemon juice. Thu Sep 25 16:23:48 -0700 2008 4059197 22620 DaisyM 1 4062223 nutmeg... in savory dishes. It makes cream and butter sing Thu Sep 25 16:59:05 -0700 2008 4059197 141035 oryza 1 4062302 Lately I'm really into: * frying in grapeseed oil (WF store brand!) * fish sauce * the end of the jar of fruit butter, jelly or jam as a base for (savory) marinade... fig preserves, peach butter, apple butter, quince jelly, orange marmalade, etc. * or molasses in marinades * dry mustard powder * Pernod * already mentioned, but bears repeating: anchovy paste * Marsala - lasts a long time once it's open and you can use it in lieu of wine in many recipes * chicken stock * herbed butter, especially thyme butter * rendered duck fat * Herbes de Provence or the variation Paula Wolfert describes * potato starch - as a thickener, generally, totally different taste & texture than flour or cornstarch, and kosher, too (I think) * lemon peel * pomegranite syrup (globe-trotting friend spoils me) * Plugra * cultured butter * raw milk, fresh or soured Thu Sep 25 17:44:36 -0700 2008 4059197 42513 Mawrter 1 4062409 Chimmichurri. Spozed to be served as a condiment with meats, but I find it adds a nice little oomph to lots of dishes. (Haven't been able to convince myself that it would work with anything sweet.) Thu Sep 25 18:41:41 -0700 2008 4059197 159948 Potomac Bob 1 4062597 Similar threads, each with over 100 responses: http://chowhound.chow.com/topics/492125 --Weird or Secret Ingredients? http://chowhound.chow.com/topics/338509 --What's Your Secret Ingredient? Thu Sep 25 20:18:15 -0700 2008 4059197 12873 OCAnn 1 4063620 I put grated citrus zests and a tiny bit of mace in crab cakes Fri Sep 26 09:29:02 -0700 2008 4059197 19185 budlit 2 4075625 i would LOVE that recipe...if you care to share. :) Wed Oct 01 17:56:00 -0700 2008 4063620 57801 lollya 1 4063935 hot paprika - in my house, it's the "homefries spice". also, split pea soup must always have curry powder. Fri Sep 26 11:21:10 -0700 2008 4059197 63462 missfunkysoul 2 4066800 I use curry powder in turkey and chicken broth soups, makes a wonderful difference. Never have used it in split pea, though, and I happen to have some in the freezer. I'll have try that soon. Thanks for the idea! Sat Sep 27 19:32:35 -0700 2008 4063935 127625 fern 3 4067042 My mother uses turmeric actually, she says it takes away from the fatty chicken "smell". It's nice, just a dash. Sat Sep 27 22:59:18 -0700 2008 4066800 224081 BamiaWruz 4 4159302 My mom always put turmeric on meat too. She said it killed germs. Who knows. Sat Nov 08 23:36:22 -0800 2008 4067042 152338 fallingup 5 4889360 I once asked my mother what spices she used in a meat dish that she made. She looked at me like I was crazy, and said, "Meat spices". When I asked her to elaborate, she said, "Cumin, turmeric, and ground cloves". I now use that combination very often. I love to use pancetta when cooking. Gives a lovely flavour. Sat Jul 25 06:39:29 -0700 2009 4159302 13143 souschef 6 4889390 If I may ask, where is your mother from? Cooking background? It's an interesting combination (and sounds good). Sat Jul 25 07:00:45 -0700 2009 4889360 13709 buttertart 7 4889487 My late mother was from Goa, so her cooking was from that region (Portuguese-influenced and lots of fish), plus we lived in Africa. She was a great cook. Sat Jul 25 07:55:15 -0700 2009 4889390 13143 souschef 8 4889495 I should have known from the cloves. Lucky you! (My mother's idea of meat spices was salt and pepper.) Sat Jul 25 07:59:22 -0700 2009 4889487 13709 buttertart 2 4073611 I love Split Pea Soup with curry. Here is a great recipe from Alton Brown on the Food Network. http://www.foodnetwork.com/recipes/alton-brown/curried-split-pea-soup-recipe/index.html It's a great and simple recipe. I bet you have most of the ingredients on hand right now. Tue Sep 30 23:03:08 -0700 2008 4063935 206877 jpc8015 1 4064076 Equal amounts of salt and sugar. Fabulous on vegs, but I've even used it on meat. Gooses the food's natural flavor. Fri Sep 26 12:15:51 -0700 2008 4059197 145206 SSqwerty 1 4064161 When i was in Mexico a few years back, I had a shrimp dish with veggies that was cooked in a chicken broth type sauce. There was a slight hint of "something else" besides garlic, onion, hot sauce, etc. I asked, but I'm not sure we could make it through the translation stage. It was superb! Later on, thinking about it, I realized it must have been a slight amout of caramel or butterscotch sauce. Sounds weird, biut it tasted heavenly. I've now made a similar type dish several times for guests and everyone raves. Fri Sep 26 12:47:52 -0700 2008 4059197 204342 FriedClamFanatic 2 4064333 sherry or vermouth smoked salt unsweetened chocolate cayenne preserved lemons Fri Sep 26 13:58:00 -0700 2008 4064161 142209 allisonw 2 4064466 hey there fried clam fanatic, would you please give more details? i'm intrigued! Fri Sep 26 15:00:27 -0700 2008 4064161 105717 alkapal 3 4066474 It was definitely a chicken broth base. What i do is for 4 people, I mix up some green peppers (or red), some onions, and maybe some slivered baby carots. These are all sauteed for about 6-8 minutes (if I use cooked, shelled shrimp, I add them for the last 2-3 minutes). Then a pre-mixed sauce that is about a cup of chicken broth, to which is added a bit of turmeric, a tsp of minced garlic,about a tsp or 2 of caramel sauce, and a little tarragon. I usually add 1/4 cup of Marsala, but not always. This gets "splashed" in the pan until frothy.about another 2-3 minutes. Then serve it over rice or pasta, maybe sprinkling a little parsley on top Sat Sep 27 15:40:35 -0700 2008 4064466 204342 FriedClamFanatic 4 4069050 so the caramel sauce is made by you? or whom? like ice cream topping "caramel sauce"? Mon Sep 29 03:49:17 -0700 2008 4066474 105717 alkapal 5 4070350 I just go to Giants and buy "someone's" caramel sauce...yep, the ice cream topping kind Mon Sep 29 13:07:40 -0700 2008 4069050 204342 FriedClamFanatic 6 4071601 thanks, gotcha! will try that soon. Tue Sep 30 04:30:40 -0700 2008 4070350 105717 alkapal 4 4289584 Dang that sounds good! But how sweet does it turn out? Would a little spice "heat" complement the flavors? Fri Jan 02 08:34:20 -0800 2009 4066474 233294 cuccubear 2 4217030 It could have been cajeta, a Mexican carmel type sauce that I think is made from goat or sheep's milk. It is available at most Mexican markets and in stores that have a good variety of ethnic foods. Wed Dec 03 07:36:22 -0800 2008 4064161 10599 Neta 2 5112562 Sounds vaguely similar to Vietnamese caramel shrimp: http://closetcooking.blogspot.com/2009/01/vietnamese-caramel-shrimp-tom-rim.html Sun Oct 18 12:54:26 -0700 2009 4064161 150094 ChristinaMason 3 5168222 Wow thanks.tried it over the weekend and it was GOOD! Mon Nov 09 14:48:17 -0800 2009 5112562 204342 FriedClamFanatic 1 4064539 A tablespoon or so of Penzey's Raspberry Enlightenment adds a depth of flavor to soups, stews and chile. Fri Sep 26 15:30:17 -0700 2008 4059197 19132 wolive 2 4065031 Penzey's also got an English Rib Rub. All beef - especially grilled - benefit with this spice. Awesome on tenderloin or a burger - with just a bit of sea salt. Fri Sep 26 19:23:06 -0700 2008 4064539 218622 BurgJoy 3 4065119 Speaking the of Spices - The Spice House's Back of the Yards Rub is my go to spice for BBQ followed by their Gateway to the North rub - Fri Sep 26 20:26:58 -0700 2008 4065031 11622 weinstein5 3 4156214 Penzey's makes some really wonderful blends; I also buy the single spices and make my own crazy concoctions. Love their Shallot Pepper, Ozark, and Jamaican Jerk. Bacon fat makes it all good--mushrooms, scallops, eggs, potatoes--just a little bit. Try this-Scallops pan-seared in bacon fat with shallot pepper...mmmmm. Also love hugarian paprika, both hot and mild, and pasilla peppers. Fri Nov 07 10:34:07 -0800 2008 4065031 233374 jezebeljones 1 4064943 chocolate in chili or any mexican red sauce..and cayenne in everything Fri Sep 26 18:32:33 -0700 2008 4059197 71851 jinet12 2 4217033 Also for Mexican red sauces, a little bit of ground cloves adds a certain zip. Wed Dec 03 07:37:21 -0800 2008 4064943 10599 Neta 3 4217132 i noticed (on a recent "diners, drive-ins and dives", mexican place* in chicago) that cloves are a lot more prevalent in some mexican cooking than i ever thought! * cemita's sandwiches. man, their homemade chipotle in adobo looked great! http://www.foodnetwork.com/recipes/cemitas-puebla--cemitas-puebla-salsa-verde-recipe/index.html Wed Dec 03 08:13:00 -0800 2008 4217033 105717 alkapal 1 4064981 Truffle oil ... just a little bit makes all the difference Fri Sep 26 18:56:19 -0700 2008 4059197 11004 SLO 1 4065314 Bragg's Amino Acids. love 'em. Fri Sep 26 23:08:44 -0700 2008 4059197 15572 Emme 1 4065928 Hot paprika Smoked paprika Chipotle Tabasco truffle salt dark soy sauce or mushroom soy sauce Sat Sep 27 10:17:42 -0700 2008 4059197 64882 Vetter 1 4066469 Oh, yeah: in chocolate recipes, some instant espresso powder. Gives it some attitude, a nice tannic bite. Sat Sep 27 15:38:01 -0700 2008 4059197 42513 Mawrter 1 4066547 Great ideas here. My favorites: Nutmeg in savory --especially on pasta Olive oil in sweet Cayenne in sweet Lemon rind in everything Fresh mint in everything Sat Sep 27 16:28:10 -0700 2008 4059197 11485 Adrienne 2 4066734 that's funny.. almost all the things on your list are instant turnoffs to me in a dish... my palate recognizes even a hint of nutmeg, lemon rind or mint. and for some reason i don't like olive oil at all, and spicy and i don't get along well. im so weird. Sat Sep 27 18:35:40 -0700 2008 4066547 15572 Emme 3 4066932 Same here on the nutmeg. The tiniest amount is instantly recognizable since my palate registers nutmeg as metallic, almost like tinfoil on a metal filling. Not such a secret ingredient then, is it? Sat Sep 27 21:01:07 -0700 2008 4066734 10516 MplsM ary 4 4067731 That's how I taste nutmeg too! Wild! Sun Sep 28 11:12:31 -0700 2008 4066932 64882 Vetter 5 4070969 That is so interesting, like the way some people experience the taste of cilantro as "soapy". Thank you for posting about that! Mon Sep 29 17:29:35 -0700 2008 4067731 42513 Mawrter 6 4071246 that's me - cilantro and ginger esp taste like soap Mon Sep 29 20:21:40 -0700 2008 4070969 15572 Emme 7 4073612 I love rosemary but my wife says it tastes like soap. Tue Sep 30 23:05:47 -0700 2008 4071246 206877 jpc8015 8 4073748 we went a little overboard with rosemary once in a beef stew. it was virtually inedible from the strong, resin-y presence of rosemary. nowadays, we don't grow any, and use veeeery little. Wed Oct 01 03:37:43 -0700 2008 4073612 105717 alkapal 7 4153802 mee tooooo Cilantro and ginger and curry Thu Nov 06 11:31:26 -0800 2008 4071246 109905 laliz 6 4085260 I absolutely love rosemary, although maybe it's pine-like aroma makes people equate it with certain brands of soap. For me any dessert containing lavender instantly makes my taste buds scream "soap!" Mon Oct 06 09:42:29 -0700 2008 4070969 201868 NoAddedSweetener 7 4156233 For me, Gewurztraminer=soap. But I love cilantro, even cream of cilantro soup--the ultimate in soap for some people, an herbal delight for me! Fri Nov 07 10:39:28 -0800 2008 4085260 233374 jezebeljones 3 4159304 oh lord i hate nutmeg too. i can smell it from a mile away and any food with nutmeg in it just tastes like nutmeg to me. Sat Nov 08 23:38:21 -0800 2008 4066734 152338 fallingup 1 4066796 urfa biber Sat Sep 27 19:28:40 -0700 2008 4059197 11995 pikawicca 2 4067225 OK, you got me on that one! What is it? Sun Sep 28 06:12:40 -0700 2008 4066796 204342 FriedClamFanatic 3 4067384 Dark dried Turkish pepper flakes. Spicy, with a complex, somewhat fruity flavor. I put a pinch in just about everything. (You can order it from kalustyans.com.) Sun Sep 28 08:07:55 -0700 2008 4067225 11995 pikawicca 4 4067448 Wow.thanks! I gotta try them Sun Sep 28 08:47:28 -0700 2008 4067384 204342 FriedClamFanatic 4 4073631 Urfa are great, they are smoked, aleppo that someone mentioned are great as well, not smoked. Also use Thai chicken chili sauce, add a glop to many things, both sweet and hot Tue Sep 30 23:21:27 -0700 2008 4067384 71113 Delucacheesemonger 1 4066907 soy sauce! it makes everything better. Sat Sep 27 20:44:09 -0700 2008 4059197 229028 marietinn 1 4066943 Sherry. A little splash in just about anything adds a great dimension of flavor. Also, sherry vinegar for a finishing touch is great. Sat Sep 27 21:06:01 -0700 2008 4059197 130031 Shane Greenwood 2 4067227 Interesting! I used to use a lot of Sherry, but I find now, I"m using Marsala more often. It's a little sweeter. Sun Sep 28 06:14:07 -0700 2008 4066943 204342 FriedClamFanatic 3 4069440 definitely check out the sherry vinegar then. It has a nice sweetness to it. Mon Sep 29 07:50:52 -0700 2008 4067227 130031 Shane Greenwood 4 4069488 i love sherry vinegar splashed on cuban black bean soup! with some nice finely chopped onions on top, too! Mon Sep 29 08:04:24 -0700 2008 4069440 105717 alkapal 5 4160613 Gotta agree, sherry vinegar is perfect i black bean soup. And a splash of sherry or sherry vinegar also really rounds out lentil soup like nothing else. Sun Nov 09 18:00:39 -0800 2008 4069488 10074 Caitlin McGrath 4 4163711 I made a recipe last night (in anticipation of Thxgiving) for Brussel Sprouts with Bacon and Chestnuts and the sherry vinegar was the STAR ! Mon Nov 10 22:18:11 -0800 2008 4069440 132857 dockhl 1 4067572 Lime juice. I use it instead of lemon juice in a lot of recipes. Everyone always wonders what that secret something is. Sun Sep 28 09:49:54 -0700 2008 4059197 217807 cheesecake17 2 4067637 Same here, personally I never knew there was a flavour difference, limes were cheaper and we'd buy them instead of lemons, but my friend started pointing out and asking why I always used limes, she bought lemons. I told her I thought there was no difference, both add acidity and that's all I cared about in my salad/food... but I know now that people "do" notice it and that's why some recipes require lemons or limes depending on the flavour it adds and complements the dish. It's cool that you use limes, I do too because that's mostly what I buy. My SO mixes both lime and lemon juice and brushes puff pastry them spreads the cinnamon sugar on, it tastes amazing! (interesting flavours) I think we had a beaver tail the other day with cinnamon and lemon, I told him his idea was brilliant and tasted better. Sun Sep 28 10:20:41 -0700 2008 4067572 224081 BamiaWruz 3 4069051 bamiawruz, i've never heard of eating beaver tail! what does it taste like? texture? do you eat all of the animal? i'm very intrigued! Mon Sep 29 03:52:12 -0700 2008 4067637 105717 alkapal 4 4069911 I think BamiaWruz is referring to Beavertail pastry - not actual beaver tail. http://www.ottawa-information-guide.com/beaver-tails.html Mon Sep 29 10:25:23 -0700 2008 4069051 173425 Jen76 5 4071413 Yup Beavertails (the pastry, savory or sweet with a lot of delicious options) are a fixture o my youh and on the Rideau Canal in Ottawa during the winter months and if memory serves there are one or two places open year round. Mon Sep 29 22:18:11 -0700 2008 4069911 138472 maplesugar 6 4942257 A pastry yes!! I'm so sorry for not being clear, hehe. The sweet is a canadian recipe I believe and it's very popular here. Thu Aug 13 00:33:41 -0700 2009 4071413 224081 BamiaWruz 4 4070426 However, as a regular at the annual church game supper in Bradford VT, the Saturday before Thanksgiving, I can answer Alkapal's question: gamy to the point of outright funkiness, rather stringy, and unpleasantly greasy. It's similar to bear, although bear is generally a lot milder and leaner. Mon Sep 29 13:31:50 -0700 2008 4069051 17548 BarmyFotheringayPhipps 5 4071605 wow! thanks all! i laughed when i realized that bamia's beaver tail was a pastry, then was slightly unsettled by barmy's info about the "real" beaver tail! Tue Sep 30 04:33:45 -0700 2008 4070426 105717 alkapal 6 4073606 As was I! I do believe an "ewww" escaped my lips. Tue Sep 30 22:55:37 -0700 2008 4071605 173425 Jen76 6 4942325 My jaw dropped. ;~) Thu Aug 13 02:46:40 -0700 2009 4071605 1081227 DishDelish 5 4942259 Oh my!! I just saw your post. That's rather interesting. Thanks for sharing! Thu Aug 13 00:34:36 -0700 2009 4070426 224081 BamiaWruz 1 4067573 Jalapeno powder - I buy the dried jalapeno bits at Costco in the spice isle, then run them in my coffee (spice) grinder until they are a fine powder. Be careful not to breathe in the powder. It replaced the shot of cumin to finish of my chili. Sun Sep 28 09:49:57 -0700 2008 4059197 170865 imachimper 1 4067857 lime juice and zest maple syrup sherry sherry vinegar pomegranate molasses Sun Sep 28 12:17:00 -0700 2008 4059197 14164 sheiladeedee 2 4070974 Lime zest - oooh, I've never done that. Must try it! And I've never heard of pomegranate molasses... that sounds nifty. I wonder if it's anything like the pomegranate syrup I have from Turkey? Mon Sep 29 17:31:09 -0700 2008 4067857 42513 Mawrter 3 4072661 I suspect the pomegranate molasses is like the syrup, nice and thick. Wonderful glaze for chicken and so on. I like lemons too, but that would be like saying my secret ingredient is salt. And I do use lime more than lemon these days. For one thing, they're smaller, and you don't end up with the half-a-lemon quandary. And somehow it tastes deeper than lemon. Tue Sep 30 13:14:24 -0700 2008 4070974 14164 sheiladeedee 1 4069055 i just tried gooseberry's suggestion of a little sprinkle of sugar with salt on my fresh tomato sandwich.... i use fish sauce anchovies sherry vinegar nutmeg in savory cinnamon and coffee in chili cumin in spaghetti sauce panko sumac just had the other day, but want to make myself: very finely minced mint on top of a delicious persian eggplant dip: http://jugalbandi.info/2008/09/kashk-e-bademjan-persian-eggplant-spread/ Mon Sep 29 03:56:21 -0700 2008 4059197 105717 alkapal 2 4076075 sumac? I only know of this as the poisonous itchy plant in the woods... do enlighten me, please Wed Oct 01 23:17:49 -0700 2008 4069055 141035 oryza 3 4076220 the spice sumac: http://www.theepicentre.com/Spices/sumac.html my husband likes it on cooked calves' liver. a lebanese friend introduced the spice and that dish to us. Thu Oct 02 04:08:45 -0700 2008 4076075 105717 alkapal 3 4078877 Oryza, you are talking about poison sumac. I think it has a whitish berry? The edible one has a red furry cluster of berries. My parents have them growing wild on their property. We made jelly from them one year, but wild, they are difficult to use, because the berry cluster can be full of bugs. We had to tear apart each cluster to look. Fri Oct 03 06:13:37 -0700 2008 4076075 139219 Sooeygun 2 4159306 cumin in spaghetti sauce? yum yum! i will keep that in mind next time i make pasta. Sat Nov 08 23:40:57 -0800 2008 4069055 152338 fallingup 1 4069182 Krazy Jane's Mixed Up Salt, and Mixed Up Pepper, maple syrup, thyme....... Mon Sep 29 05:55:41 -0700 2008 4059197 18940 LoN 1 4069269 A lot of what's already been posted (smoked paprika, fish sauce, shoyu or tamari, a number of different vinegars, etc..). Paprika in/on chowders and home fries. Good quality mirin (like Mintoku's) Peanut butter in pancakes or waffles Lots of eggs in pancakes (like okonomiyaki.) Sake for cooking (and for me!) - cleaner tasting than wine. Nothin' wrong with wine, though... Shiso Toasting grains before cooking. (O.K., technique, not ingredient.) There''s more, but time....) Mon Sep 29 06:44:39 -0700 2008 4059197 95291 Richard 16 2 4070353 I like to use Mirin in a lot of things too, especially dipping sauces or with fish Mon Sep 29 13:09:21 -0700 2008 4069269 204342 FriedClamFanatic 1 4073305 sugar. i will even put a pinch in the boiling water for veggies if they don't seem perfectly fresh. by the same token, salt in sweet things. butter, in general. and cayenne. a pinch will liven up many things without anyone knowing the wiser, or thinking "spicy." i'm definitely with the rest of the crowd too on anchovies and nutmeg, lemon and sherry. i used to manage a kitchen where there were recipes that would say in the ingredient list, "a secret ingredient amount of cayenne" as an actual quantity, like, the teensiest, most imperceptible amount. Tue Sep 30 18:47:35 -0700 2008 4059197 14499 pigtails 1 4073600 Secret ingredient schmicret ingredient salt, spice, sweet, acid, alcohol, aeromatics. That's it. ok and some fat too. Most things can be punched up with lemon juice. Also fortified wine, tobasco, cayenne, butter, liquor, non-iodized salt, fish sauce, anchovies, capers, sherry vinegar, good evoo, honey, molasses, syrup, herbs and spices. Gray Kuntz narrowed it down to 14 elements of taste. Pretty smart guy if you ask me. Tue Sep 30 22:42:37 -0700 2008 4059197 226303 keith2000 1 4075265 I save the confit jelly left over after making duck confit and freeze it. I use it whenever a recipe calls for chicken stock. Adds a depth and flavor that can't be beat. Wed Oct 01 15:08:11 -0700 2008 4059197 219643 squabbit 1 4075644 cardamom seeds for sweet and black cardamom pods for savory so wickedly delicious. Wed Oct 01 18:01:37 -0700 2008 4059197 57801 lollya 2 4076033 love the way cardamom smells one of my favorites. Wed Oct 01 22:18:35 -0700 2008 4075644 226303 keith2000 3 4082182 which? the sweet or the smokey? Sat Oct 04 17:58:04 -0700 2008 4076033 57801 lollya 2 4076221 did you see the cardamom threads a while back? http://www.chow.com/search?search%5Bquery%5D=title%3A+cardamom&Search.x=22&Search.y=3 i love cardamom in my sour cream pound cake, among other spices and chocolate! http://chowhound.chow.com/topics/477189#3298443 Thu Oct 02 04:15:26 -0700 2008 4075644 105717 alkapal 3 4082184 no! i didn't thank you so much for sharing. Oh my gosh, so go check out the variety at Penzeys. That's where I get mine from. Sat Oct 04 17:59:01 -0700 2008 4076221 57801 lollya 4 4083091 i get mine at the local indian shop. and...you are very welcome! ;-) Sun Oct 05 10:14:51 -0700 2008 4082184 105717 alkapal 1 4078963 Lime. A little squeeze in a pot full of chili, a grilled chicken marinade, a sugar cookie batter, or a cold beverage brightens everything up. Fri Oct 03 06:55:24 -0700 2008 4059197 188622 maxim0512 1 4080129 I think I've found a new one! But I haven't tried it yet http://www.baconsalt.com/ Fri Oct 03 14:25:07 -0700 2008 4059197 204342 FriedClamFanatic 2 4080272 bacon salt has been around for a while, and i know there have been some discussions in the boards about it - you might want to do a search. the three original flavors contain all sorts of ingredients i'd rather not [or can't] consume, like MSG, corn syrup, maltodextrin, partially hydrogenated oil, and wheat flour. but they did finally come out with a "natural" version that doesn't contain any of the nasty stuff, so even i'd consider trying that one. Fri Oct 03 15:32:32 -0700 2008 4080129 103920 goodhealthgourmet 2 4080283 i just bought some a while back. sprinkled a little on a tomato sandwich. a little goes a long way. i wasn't over the moon. maybe tonight i'll try it on some canned white acre peas -- along with my texas pete pepper sauce! http://www.texaspete.com/product_peppersauce.html Fri Oct 03 15:44:04 -0700 2008 4080129 105717 alkapal 1 4080314 Kecap Manis Fri Oct 03 16:05:06 -0700 2008 4059197 226064 CoconutMilk 2 4080779 CM~ how do you use it? I bought some and have never used it yet............. Fri Oct 03 21:45:13 -0700 2008 4080314 132857 dockhl 3 4081307 My absolute favorite way to use kecap manis is drizzled over fried rice with a fried egg on top. Its awesome. It's also great in asian-type marinades to add body, sweetness, and depth. A good all-purpose dipping sauce for dumplings, spring rolls, etc ( you can use it as is or liven it up with chilies/ginger/lime juice or whatever...). If you cook alot of spicy stir fries (which I do) and the results are sometimes overwhelmingly hot and pungent, a little kecap manis will round out the flavors really nicely. Or just eat it with plain rice, its that good. Sat Oct 04 08:31:51 -0700 2008 4080779 226064 CoconutMilk 4 4087019 Thank you so much :) Mon Oct 06 21:39:39 -0700 2008 4081307 132857 dockhl 2 4148405 CM - I wondered about the kecap manis....sounds kind of like a thick oyster sauce....is it sweet? Salty? I'll have to get a little bottle to play with this weekend! Tue Nov 04 06:17:09 -0800 2008 4080314 128485 smalt 3 4150628 i think it is sweet. it is useful in the kitchen in stir-fries, in soups, dipping sauces. i've only found it in a (quite) large bottle. one size fits all? here is an idea about its flavor profile: http://www.gourmetsleuth.com/equivalents_substitutions.asp?index=M&tid=1776 or look, here is a recipe to make your own! http://www.melroseflowers.com/mkic/indo_recipes/sauces/sweet_soy_sauce.html Wed Nov 05 06:02:27 -0800 2008 4148405 105717 alkapal 4 4152376 Thanks, Alkapal! By the look of the two websites you referenced, it's sounding similar to what I use to make my soy sauce chicken - which does concentrate down to a thicker consistency. I'll plan on snagging a bottle this weekend and playing! :-) Wed Nov 05 18:30:20 -0800 2008 4150628 128485 smalt 3 4159293 Kecap manis is a sweet Indonesian style soy sauce. kecap = soy sauce, manis = sweet. It's still a little salty. You can more or less turn regular Chinese soy sauce into kecap manis by adding a lot of palm sugar. My dad makes his own that way, since he doesn't like any of the bottled ones he's found in stores around here. He also adds some star anise. You can use brown sugar instead of palm sugar, but don't use a Japanese soy sauce as those are fermented longer and won't taste right. You can use it for pretty much anything, but my favourite is satay ayam (chicken satay). Skewer chicken, dip in kecap manis and grill. Then eat with peanut sauce -- smash & fry some coriander seeds, shallots. Get some good peanut butter (this is key), add a little water to loosen it up, and some more kecap manis. Sat Nov 08 23:23:10 -0800 2008 4148405 16363 mogo 4 4160190 Thanks, mogo! I did look for a small bottle at the local Asian grocery store and only saw large ones, t'is true. With a diabetic in the house, perhaps I'd need to limit it to my own food instead of a group meal....sounds like fun to play with, though! Sun Nov 09 14:00:37 -0800 2008 4159293 128485 smalt 1 4080398 lime juice on chicken, some Tablespoons of grated beet on any chocolate bake, Epazote on quesadillas, vegetable stew, & beans. Salsa negra, salsa chiltipín, salsa macha on any pasta, meat, bread, meatballs etc..Sea salt instead of regular reg salt, Vodka with fish. Avocado leaf in tamales. i use cumin in only 2 or 3 sacred dishes. Dijon mustard in vinagrettes. Wolter Cocoa powder from Tabasco. Some honey, mollasses or dark sugar instead of just white sugar. Milk infused with mint leaves or anise seeds and then used on any dessert recipe. Tamarind syrup, little blue cheese, very little cognac, Scotish butter, good quality whole cream, the one used to make whipped cream, anytime cream is required, home made tart yogurt instead of buttermilk...... Fri Oct 03 16:54:55 -0700 2008 4059197 224215 Xacinta 1 4082026 Tahini Bragg's and Nutritional Yeast and Marmite Smoked salt or pimenton Sauerkraut juice or olive brine A modest glug of liqueurs- Cynar, for example Bitters Vanilla in rich, dark sauces Nut milks Ground, dried porcini Ume vinegar Seaweed Dried fruit in savory dishes Strong distinct teas (like lapsang) Cloves or anise, when unexpected Sat Oct 04 15:53:31 -0700 2008 4059197 111501 gwendolynmarie 2 4083095 i'd like to try cynar -- it is artichoke, right? does it have a pronounced flavor of artichoke? would you add it to soup, sauce, what? would you add a splash into the recipe for a hot artichoke dip concoction? just wiki'd it: i see it is an herbal-driven aperitif with predominant artichoke notes. is it thus similar to a dry or sweet vermouth (minus the artichoke, of course)? i think you hounds may enjoy this italian cynar commercial: http://www.youtube.com/watch?v=u_2Duf6W6bg and its predecessor from the sixties: http://www.youtube.com/watch?v=v_ouhqOVRVQ&feature=related Sun Oct 05 10:17:03 -0700 2008 4082026 105717 alkapal 3 4083610 The flavor of artichokes, I find, is not so pronounced, and not what comes to mind when taken strait- just the bitter, the sweet, and a somewhat earthy/vegetal complexity. It's closer to Campari, although it does not taste like Campari, than vermouth, and it would be sweet vermouth. It's in the family of all those bitter aperitifs. I've added it to soups, stews, marinades, salad dressings, and used it for enhancing sauces, when caramelizing, in sabayon, while pickling, and in lemon-lime sorbet. Sun Oct 05 15:10:13 -0700 2008 4083095 111501 gwendolynmarie 1 4085268 Here are some of my staples: Spicy chili sesame oil for anything stir-fried (a little goes a looooong way) White Truffle oil lends an unsurpassed richness to many foods A dash of cinnamon in pretty much any dessert Mon Oct 06 09:45:09 -0700 2008 4059197 201868 NoAddedSweetener 1 4087031 Add some brandy, red wine, or sherry to pomodoro sauce and cook until it thickens. Everyone seems to love it, and it's amazing how different (but awesome) the sauce turns out, depending on which one you use. Mon Oct 06 21:45:10 -0700 2008 4059197 179924 Al_Pal 2 4087509 i don't use sherry, but i do add sherry vinegar to my tomato sauce...it really rounds out the flavor. Tue Oct 07 07:13:39 -0700 2008 4087031 103920 goodhealthgourmet 2 4087737 I add a squeeze of fresh orange to my tomato sauce at the end of cooking Tue Oct 07 08:44:54 -0700 2008 4087031 19185 budlit 3 4088698 Interesting! What type of sauce do you make? I would think many tomato sauces would overpower the orange Tue Oct 07 13:54:28 -0700 2008 4087737 204342 FriedClamFanatic 4 4088937 Saute onion then garlic (in evoo) add tomato (summer, fresh through a mill, winter, d.o.p. san marzanos) couple branches of thyme, s & p, cook for a while, add fresh chopped parsley and basil add a squeeze of orange or tangerine. Optional, I swirl in a bit of butter at the end too. The orange really brings out the tomato flavor in a very subtle way. Try it, and let me know how you like it. Tue Oct 07 15:15:08 -0700 2008 4088698 19185 budlit 5 4090897 the orange sounds like a great idea but the part I love is the finish it with butter. Your tomato sauce sounds deliscious. What about deglazing the onions and garlic with a little fortified wine like Marsala. Just a thought. Wed Oct 08 11:18:59 -0700 2008 4088937 226303 keith2000 5 4091267 You're on! The next batch, however won't be for a while since I just made about 20 containers worth due to the end of summer harvest. Half of those will get "stolen" by adult kids visiting on weekends, so it might not be too long Wed Oct 08 13:17:12 -0700 2008 4088937 204342 FriedClamFanatic 1 4089145 Chicken broth and cumin. Tue Oct 07 16:41:39 -0700 2008 4059197 34145 verily 1 4091188 I add dry sherry to my stroganoff. And extra splashes of Worchestershire. Yummmy! A bit of nutmeg really punches up soups and sauces. And my three-day spaghetti sauce, which I make in a huge electric Dutch oven and freeze for later use, always requires a tablespoon or two of sugar to cut the acidity of the tomato paste/sauce. Wed Oct 08 12:55:26 -0700 2008 4059197 13257 pilotgirl210 1 4094536 grains of paradise Thu Oct 09 18:34:07 -0700 2008 4059197 12309 carignane 1 4097015 Always a bit of chocolate in my beef chili along with the chipoltes and grape jelly with the chili sauce for the topping of my meatloaf...Of course I add a bit of chipolte steak sauce and Tabasco as well...but the grape jelly just makes the difference...always has! Fri Oct 10 20:38:22 -0700 2008 4059197 71851 jinet12 1 4148414 I'm into baking.....I've gotten addicted to slipping in some Godiva chocolate liquer into the chocolatey things....Always have been known for chocolate cheesecake, but apparently the liquer elevated it to new heights - since I don't eat cheesecake, however, perhaps they were just being polite. Also customized a brownie recipe this year that has been termed "wicked evil good".... Tue Nov 04 06:20:29 -0800 2008 4059197 128485 smalt 1 4148487 Not so secret, but Garam Masala in lentil vegetable soup, or a bit of flavor in other foods, could be an interesting addition to this worthy list. Tue Nov 04 07:04:26 -0800 2008 4059197 51746 chowfamily 1 4148508 Maggi seasoning sauce (curious if you guys in the south west/so-cal use this a lot) my savings of bacon or duck fat I keep in the freezer for drinks/cocktails, recently it's been home made Falernum. Tue Nov 04 07:11:30 -0800 2008 4059197 155369 RPMcMurphy 1 4149864 Just discovered this new product this summer.."Bacon Salt"... Great on almost anything...potatoes, vegetables. Ribs..... A nice unique flavor. They have a website which lists where the product is available. I bought it in Minnesota this summer. Tue Nov 04 15:33:04 -0800 2008 4059197 17403 easily amused 1 4152602 Nueske bacon au jus. Wed Nov 05 21:09:38 -0800 2008 4059197 10309 Funwithfood 1 4152851 I have several. 1. Bayou Bang (it's a local Cajun Seasoning Mix- the best this N.O. native has ever tasted) 2. Garam Masala 3. Apple Pie Spice 4. Cake Spice Mix 5. Honey (just a tad) 6. Bell's Poultry Seasoning 7. Tarragon Thu Nov 06 04:45:40 -0800 2008 4059197 44582 Isabella 1 4153842 Smoked paprika red wine vinegar lime worchestershire (esp. in tuna salad -- I consume a lot of tuna salad) coarse kosher salt chicken broth Thu Nov 06 11:39:18 -0800 2008 4059197 109905 laliz 1 4154086 Sauce of very finely chopped mushrooms sauteed slowly for at least 30 minutes in EVO and butter with marsala. Adds great flavor as gravy to veal or poultry scallopini. Thu Nov 06 13:05:46 -0800 2008 4059197 61459 foodcheck 2 4158199 I find I"m using Marsala more and more. Most of my recipes that called for sherry, wine or even beef broth, I'm using at least some Marsala now Sat Nov 08 10:30:27 -0800 2008 4154086 204342 FriedClamFanatic 1 4159296 I often use some of my wife's herbal teas (in bags) to infuse stocks, braises, etc. Tonight, for example, I used a fennel tea in a cooking liquid for carrots. Sat Nov 08 23:30:11 -0800 2008 4059197 145820 fmed 1 4159307 Star anise in fried rice. Its a common ingredient in authentic Chinese dishes so it makes a simple fried rice taste special and "real" Sat Nov 08 23:44:00 -0800 2008 4059197 152338 fallingup 1 4159325 Ver juice. It is made from unripened grape juice and can be used in the place of lemon juice or white wine. And homemade chicken stock...most people I know use the packs from the supermarket but nothing beats a good home made one. I can't say I've ever thought of adding peanut butter to chicken soup but I seem to be learning here that peanut butter goes with everything! Sun Nov 09 00:27:13 -0800 2008 4059197 226034 marielee 2 4164193 I agree on the homemade stock. There is just no comparison - and you get to control the sodium factor. The trick with peanut butter is to not add too much. It keeps the folks guessing Tue Nov 11 07:20:07 -0800 2008 4159325 204342 FriedClamFanatic 1 4173086 use evaporated milk instead of fresh milk in cupcake recipes. cupcakes always turn out moist and flavorful!!! Fri Nov 14 07:29:32 -0800 2008 4059197 238748 sweethaven 2 4175334 to a boxed cake mix, add extra vanilla extract. once, i also added half-n-half instead of milk/water, and an extra egg. was like pound cake (i made triangular cupcakes in silicone molds). duncan hines super deluxe yellow cake, iirc. this one: http://www.duncanhines.com/newDuncan/pub/products/cakes.asp quite good. Sat Nov 15 04:19:56 -0800 2008 4173086 105717 alkapal 1 4174623 As someone who is slightly allergic to peanuts (thankfully not very much - but I avoid them when I can), I would worry about adding peanut butter as a secret ingredient. This would be even more true where someone might not expect it - like chicken soup. If you know that none of your guests have allergies to peanuts that's fine. But I would never think to ask a host if chicken soup had peanuts in it. Fri Nov 14 15:43:16 -0800 2008 4059197 39323 Mary64 1 4174699 No one's mentioned "kitchen bouquet"....? A 1/2 tsp. rubbed on a burger, or added to a brown stock or gravy=mmm. Mostly natural, I think, lots of root veggies make up the ingredients. Frank's Hot Sauce- hot, but not insane and not too vinegary. Garam massala Turmeric-a great immune system booster, apparently. Fresh as opposed to dry Bay Leaf-I've got tree's all over my neighborhood, and no-one misses a few leaves now and then.... Cinnamon- just a dash in meatballs makes 'em so-o-o good. Bragg's Aminos- see other posts... Brown sugar- a few tablespoons in a homemade red sauce; delicious. (Unless your tomatoes are incredibly sweet...) Adam Fri Nov 14 16:18:02 -0800 2008 4059197 154787 adamshoe 2 4175306 I've never, ever used Kitchen Bouquet, but I do know a few folks who have used this if pressed for time in making a roux for gumbo if they feel the roux was too light. They use it as a fix after the gumbo is made. And speaking of gumbo - your mentioning bay leaf trees all over your neighborhood makes me wonder where you live! I could be mistaken, but do you live in New Orleans? Thanks for mentioning Tumeric. I need to start using this in one of my spice blends that I make for people. Good Idea!!! Sat Nov 15 02:07:40 -0800 2008 4174699 44582 Isabella 1 4174752 Lately, lite coconut milk. Added to rice, chicken dishes, ice cream recipes, french toast, casseroles, smoothies...I'm still finding new ways to use it. Fri Nov 14 16:49:46 -0800 2008 4059197 36312 HillJ 1 4178598 Anchovy paste!!! Add it to butter and spread on your next steak after it just comes out of the oven. You will never taste anchovies, but it takes steak to another level. Add it to your vinagrette (not as much as for a ceasar salad). The flavor is amazing. Sun Nov 16 17:28:33 -0800 2008 4059197 237109 Virginia Girl 2 4191578 Sounds good! Fri Nov 21 08:18:20 -0800 2008 4178598 10309 Funwithfood 1 4192815 White truffle oil Vermouth instead of white wine Fri Nov 21 15:35:14 -0800 2008 4059197 152539 Mel.D 1 4193663 Ground (dried/powdered) ginger on pork. It adds a special flavor (enhanced with S and P) that no one can seem to put their finger on, but people love it! Sat Nov 22 02:59:35 -0800 2008 4059197 205148 ideabaker 1 4206446 Guanciale!! Fri Nov 28 06:47:48 -0800 2008 4059197 65804 grampart 1 4216332 smoked paprika ,grains of paridise ,and juniper berries (not in the same mix thou) ketjap manis is also good as well as garum masala.imake my own smoked salt as well Tue Dec 02 20:15:40 -0800 2008 4059197 103494 howlin 1 4216522 Depending on what I'm making, the secret ingredient is either a dash of Chili oil, or a splash of Sherry vinegar. Even when they're not featured in the recipe, and you might not *know* they're there, they just have a way of picking things up or rounding out the background flavor of a dish. Tue Dec 02 22:46:59 -0800 2008 4059197 244717 Steady Habits 2 4216745 like this chili oil ? http://chinesefood.about.com/od/szechuansaucesseasonings/ss/chilioil.htm Wed Dec 03 05:02:42 -0800 2008 4216522 105717 alkapal 2 4217692 Like many of you, butter, truffle oil is awesome in certain recipes. As many of you may know, cocoa/choclate works well with chilli and stews. One of my favorite ways to braise meat such as bouef bourguignon (sp?) or short ribs is to use about a cup of brewed mild-medium coffee. Don't use too much otherwise your recipe will become too bitter. It gives it a nice smokeyness and your guests wondering why it's so different. Wed Dec 03 11:04:54 -0800 2008 4216522 92180 gourmet wife 1 4258001 Anchovies are a wonderful addition to stews. Either straight or in a prepared sauce like Worcesershire sauce (my mother's secret ingredient) or a southeastern Asian fish sauce. Thu Dec 18 16:17:41 -0800 2008 4059197 53369 Father Kitchen 1 4288072 With so many people having peanut allergies, you do tell them first, right? Thu Jan 01 13:45:56 -0800 2009 4059197 204226 Ideefixed 1 4289589 - Worcestershire sauce to sauteé vegetables and added to falafel, soups, burgers and many other dishes - I have recently discovered the virtues of roasted garlic. I sometimes add it chopped, sometimes whole, depending on the dish - Like others have mentioned, curry powder or garam masala to stews, soups, burgers, meatballs Fri Jan 02 08:36:17 -0800 2009 4059197 240789 Paula76 1 4883307 Cinnamon in tomato pasta sauce Brown sugar in sauted onions A touch of dijon in scrambled eggs and not so secret but amazingly tasty tho it sounds preposterous... peanut butter stuffed hot dogs. Thu Jul 23 05:02:22 -0700 2009 4059197 167806 louuuuu 2 4919178 LOL I gotta ask about the peanut butter and hot dogs! Two of my favs but I have never combined them! You just lather some on the roll? And what else do you put on it? Wed Aug 05 07:57:07 -0700 2009 4883307 204342 FriedClamFanatic 1 4883779 allspice - rounds out the black pepper flavour nutmeg ancho powder Thu Jul 23 08:28:08 -0700 2009 4059197 1093156 cinnamon girl 1 4883860 Sriracha- It really gives another dimension to most savory dishes, even if it is just a dash for those who are sensitive to the heat. Also, cayenne pepper. When people hear that they think of steam blowing out of the ears, but I find for most savory foods even just a dash adds a whole new dynamic. Thu Jul 23 08:53:36 -0700 2009 4059197 137494 heatcrave 1 4885426 Smoked sea salt Steak Dust Smoked Paprika Dried Wine powders Thu Jul 23 16:35:35 -0700 2009 4059197 171261 LadyCook61 2 4885450 dried wine powders? Thu Jul 23 16:45:13 -0700 2009 4885426 11995 pikawicca 1 4889379 Curry Powder Saffron Pernod liqueur I'll use just a scant pinch of the first two in the most unlikely dishes -- can't tell they're there, but miss 'em if they're not. Pernod goes very well in most creamy things, esp. Seafood in cream/garlic sauce. Sat Jul 25 06:51:10 -0700 2009 4059197 270888 shaogo 1 4889788 Cinnamon. A little bit totally ups the flavor of lots of savory things. It's good in chocolate chip cookies too. Sat Jul 25 10:36:33 -0700 2009 4059197 236136 AndrewK512 1 4890606 miso - in salad dressings, meat sauce for spaghetti, taco meat mix, ground chicken for chicken burgers, mashed potatoes, meatloaf, and even the sweet miso mixed with cream cheese for a fruit dip. miso adds umami and rounds out the flavor of whatever dish I put it into. Sat Jul 25 18:38:09 -0700 2009 4059197 11720 Yukari 1 4891463 Anchovy paste and coffee. Sun Jul 26 09:08:15 -0700 2009 4059197 35053 judka 1 4905059 Hawaiian rock sea salt. It is sun evaporated unlike other sea salts. It is the best. My hubby who is from Hawaii is the first to tell me it was best but I didn't fully believe him until i made some of my favorite pasta recipes and also steak and roast recipes with it and it increased the yummy factor on all my recipes. Sooooo ono! =) My brand is Hawaiian Pa'akai inc. Also I love freshly ground coriander seed (it brings out the flavor of the fresh cilantro when added), and and cumin when making fresh salsa and chili. Cumin when making my homemade hummus. The sea salt also makes a difference in these recipes. Oh yes... and I love fresh ground pepper (the one with three peppercorns). Thu Jul 30 18:42:42 -0700 2009 4059197 1081227 DishDelish 1 4942261 Oyster sauce Soy Sauce Paprika (hungarian and spanish) Thu Aug 13 00:37:10 -0700 2009 4059197 224081 BamiaWruz 1 5112479 Depends on what I'm cooking: balsamic vinegar to anything with tomatoes including sauces allspice cumin corriander nutritional yeast rapadura or sucanat in place of white sugar lavender ground mustard fresh thyme flower water almond extract my guy's secrets are: peanut butter fish sauce fresh, local-made H'Mong chili paste...the best! Sun Oct 18 12:14:43 -0700 2009 4059197 1117294 MinkeyMonkey 1 5112599 -bay leaf in most sauces, soups, and stews (even good in the bechamel base of mac 'n cheese and Hollandaise) -ditto for white pepper -a pinch of sugar when searing meats/seafood and on fajita veggies (onions and peppers) -ground coriander -- excellent on roasted/grilled asparagus and Brussels sprouts and in creamed broccoli soup -a splash of soy sauce or Bragg's to perk up soups/sauces -lemon zest (in unexpected places, like an eggplant pasta sauce or meat marinades) -herb d'provence (just a dash) -pinch of cayenne to brighten flavors -cinnamon and smoked paprika in Mexican food -allspice in beef vegetable soup (so good!) -swapping almond extract for vanilla Sun Oct 18 13:21:46 -0700 2009 4059197 150094 ChristinaMason 1 5126222 Allspice, added to soups, sauces and stews. Fri Oct 23 15:20:42 -0700 2009 4059197 215943 EarlyBird