Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
I just tried making sugar cookies, adding black sesame powder and replacing a portion of the butter with sesame oil. These cookies slap.
Oh! I like that idea!
Dashi. Makes dishes get a lot of umami.
Mirin! And other stuff you’d find at Chinese, Korean, Japanese, Thai, Vietnamese, etc stores. Like the different types of sauces and ingredients you can get from them can often mix very well with traditional American foods.
Oregano. 🤫 Don’t tell anybody Andy.
I feel like this is a reference or an in joke?
It was an episode of Andy Griffith.
This thread is fucking awesome and I’m gonna try lots of these.
My Ukranian mate showed me the ways of vegeta. No, not the anime character, the seasoning. Put that shit on fried eggs and never look back.
Actually you can add it to lots of stuff. But eggs were the first thing I experienced it with.
I had no idea that was a real thing! I saw Vegeta mentioned in another comment and thought it was a typo lol
Actually my friends recipe.
Root beer float: Ingredients: Root beer, vanilla ice cream and just a touch of Kalua.
My favorite nothing to do today coffee is coffee, shot of Grind espresso rum, and kahlua as creamer
Coffee and Baileys 🥰
Sounds delish.
Marmite.
If the recipe calls for ground beef I’ll usually swap it for ground sausage.
Tomato sauce and everything hot tomato, especially if you use canned tomatoes, needs a bit of sugar. It makes it 100% better. It does not make it sweet, but all the flavors of the tomato just pop while otherwise it is only sour and bland.
Have you tried balsamic vinegar? The thick, syrupy version? Adds that bit more than just sugar.
Of course, it can be fucking expensive so definitely a luxury.
Almost all of my barbecue rubs have black garlic salt/pepper. Make it myself.
This one’s a bit of a preference and not much an ingredient, but a topping. I tend to put molasses on pancakes over syrup or honey. I still occasionally use maple syrup or honey, but I love the bitterness of molasses.
On the topic of syrup, I put maple syrup in coffee instead of just sugar! The “earthiness” of the maple syrup goes really well with coffee.
(I do it with cold brew so I honestly don’t know how it is with hot coffee.)
Interesting. I drink black coffee, but I have tried with molasses… it’s not bad by any means, but not something I would drink every day. Never once have I tried maple syrup (and I’m Canadian). I’ve tried maple flavoured coffee, but it didn’t taste great. I’ll have to give it a shot.
I made a coffee cake recently and made maple syrup icing for it. They go together deliciously well.
100ml espresso
45ml maple syrup
200ml of iceShake well, then top with 200ml of full-fat or creamy oatmilk.
Enjoy!
I put a pinch of freshly roasted and ground cumin in my guac. Gives it a little oomph
Well as a Hispanic, I’m obligated to say adobo, sazon and or sofrito…
But cumin is fire in a lot of things too… Like wanna add flavor but no salt? Sprinkle in a lil cumin. Mac n cheese with cumin is a vibe.
Doesn’t taste Mexican without some Goya or at least some Knorr.
MSG in everything except eggs. Doesn’t go well with eggs for some reason.
In my experience it goes well with eggs too!
Bahaha someone else on here recommended MSG and I was like, “Oh yeah, I should go make some eggs and sprinkle some MSG on there.”
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Even chocolate mousse???
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