| What's your favorite secret ingredient?
Posted: 8/23/2008 12:16:38 AM | OLD BAY!! Gives everything a little "pop". Try it on chicken, popcorn, potatoes, all seafood, pasta sauce, grilled veggies. Love that stuff.  | |
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| What's your favorite secret ingredient?
Posted: 8/25/2008 6:41:31 PM | | i melt down unsweetened chocolate with cinnamon as the base for my 'chicken in a dark and mysterious sauce.' whomever i make it for has to stand with their back to the stove and guess what ingredient's i'm using. | |
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| What's your favorite secret ingredient?
Posted: 8/25/2008 8:24:28 PM |
Chocolate in chili. I'll use it if I have it.
Is that pure chocolate? Semi-sweetened chips? A Hershey's bar? How much and what kind? (Would like to try that sometime!) | |
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| What's your favorite secret ingredient?
Posted: 8/25/2008 8:30:27 PM | | Like someone else said....depends on what I am cooking, and how I am cooking it...but the most common "staple" in my home, is ROTEL. I keep it stocked in stacks....and I have added it to many, many dishes to make it just perfect! | |
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| What's your favorite secret ingredient?
Posted: 8/26/2008 12:41:56 AM |
Is that pure chocolate? Semi-sweetened chips? A Hershey's bar? How much and what kind?
The best is Hershey's syrup that you pour on ice cream but anything would do. | |
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| What's your favorite secret ingredient?
Posted: 8/26/2008 3:41:45 AM |
Is that pure chocolate? Semi-sweetened chips? A Hershey's bar? How much and what kind? (Would like to try that sometime!)
in chili, i use cocoa powder. for the chicken dish, i use a couple squares of ghirardelli's 100% cacao unsweetened baking chocolate. for the cinnamon, i get a stick of cassia bark and shave a teaspoon or so off of it. | |
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| What's your favorite secret ingredient?
Posted: 8/27/2008 5:17:10 PM | | I think chocolate should be the secret ingredient for everything. In a perfect world, it would also go well with freshly ground black pepper, which is also great on everything! | |
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| What's your favorite secret ingredient?
Posted: 8/27/2008 7:31:26 PM | j-moon's sauce is called molé, and is one of the lesser known staples of Mexican cuisine. You can find a jar of reasonably good molé in the Mexican aisle of any major grocer.
And it's unsweetened chocolate. We're not making chicken dessert, are we?
Here's a very specific molé I like very much. If you can find the several different peppers, it's worth it, but not strictly necessary to be delicious.
gourmetsleuth.com/recipe_mole.htm
Chores!
Vulf 
OH! SnakeWhiz? Try freshly ground black pepper on freshly slaughtered pineapple. Exquisite! | |
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| What's your favorite secret ingredient?
Posted: 8/27/2008 8:42:28 PM | I don't have any ONE, or any SECRET ingredient, but there are items I use that many don't that I believe make all of the difference in certain dishes, of course, not in ANY and EVERY dish.
~nutmeg
~chocolate
~tumeric
~there is a certain Mid East dried green that I don't even know the name of
~fish sauce or black shrimp paste
~kefir lime leaves
~multiple salts that you won't find in the typical grocery store (pink, black, grey, etc...)
~multiple ground peppercorns (green, white, pink, etc...)
~roasting meats and bones for stocks and using throw away parts to make them
~different, yet common chiles that most people do not know or use
~saffron, middle eastern ground, not threads, not rehydrated, never American
~knowing the difference in taste and quality of extra virgin olive oils from all over the world. Every region has it's specialty. It may not be advertised as such, but every region and part of the world produces at least ONE type of excellent olive oil. You have to buy, buy, buy and compare flavors to know this for yourself. I buy a cheap California evoo for its pure buttery delightful flavor, called Romeo. I buy an Italian one for it's hot peppery flavor. I buy several different Middle Eastern ones for their complex floral flavors. Olive oils are like wines, complex and picking up the flavors of the environment and surrounding vegetation.
~I do the same with cheese, wine, good whiskey and brandies. | |
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| What's your favorite secret ingredient?
Posted: 8/28/2008 6:43:02 AM | re: lime juice with oyster sauce?...try a tad of sugar...much better blend hun
Hey ppls...Oyster Sauce is the bible of chinese cooking...did you ever try to make a stir fry or some other asian dish, using soy sauce?...its just not the same, huh?...Lee Kum Kee is the best brand to buy..you only need a bit...if you see supermarkets that sell discusting "Golden Dragon" brand, in their ethnic food isles...leave it there and use the soy sauce...lol...worth the trip to the asian grocer...
If you don't like fish..its ok...it takes on the flavor of all the other things in your dish...and there is no msg in it.
Bon appetite ppls! | |
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| What's your favorite secret ingredient?
Posted: 8/28/2008 10:38:12 AM | sour cream, chives and fresh grated garlic...Yummy..no butter or milk needed...best whipped potatoes ever!
Fast easy dessert...1 box reg. ritz crackers, crushed...1 can sweetened condensed milk...1 pkg. of skor chipits...mix together...lightly grease pan, and bake in 350 oven for 20 min....tastes like carmel chews...who woulda thought huh! | |
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| What's your favorite secret ingredient?
Posted: 8/28/2008 10:57:00 AM | A few drops of rosewater into any kind of unflavored tea. It adds something pleasant to black, green, oolong, even rooibus and honeybush.
In the middle east, rosewater is used often in desserts, but Americans aren't exposed to it much... If you put it in their tea, they like the taste, but usually can't figure out what it is. | |
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| What's your favorite secret ingredient?
Posted: 8/28/2008 11:51:47 AM | | Motts Extra Spicy Clamato as a base for marinading tough (cheap) steak. I'm a bachelor who loves to BBQ and I buy the cheapest steak I can find provided it's not too stringy looking. I marinade them overnight in Spicy Clamato and (some other stuff - can't give away all my secrets here) but the acid in the tomato juice and spice beautifully tenderizes the meat and damn tasty too :-) | |
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| What's your favorite secret ingredient?
Posted: 8/28/2008 1:09:27 PM | Meats- lemon pepper
Stews and chili- chocolate
sweets- salt
variety- Nam pla, (squid brand.)
Heat- Shirihacha chili sauce. Made in the US, exported to Thailand.
That's right. Hot sauce we EXPORT to the Far East.
Hooweee! | |
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