Reported as spam.
My mother’s advice:
Vanilla in ANYTHING sweet.
Garlic in everything else.
~VOW
Onion powder not just in meat
Knorrs (I guess they’re bullion, but not as harsh, more flavorful) cubes
Tabasco in a lot of stuff–omelets for sure
Wine in gravy, usually marsala
Cilantro.
Cilantro cilantro cilantro.
BLEAH…I just put cilantro in a thread about HATED foods!
~OW
Clearly, one of the more painful foods.
For me it’s CULANTRO
Culantro culantro culantro…
Which for those who don’t know is a distanct cousin of Cilantro…also know as Recao in Pureto Rico,its a spiky leaf plant…extremely flavorful…I use either straight Recao or Sofrito Verde (culantro,cilantro and olive oil) in soups and stews almost 100% of the time. They also make a powerded version of it with powerded achote that I’m not crazy about but Ill use in a pinch
Also I only use Garlic Salt,never regular…
I’ve taken to sneaking curry into things, but since I’m not advanced as some of these other jokers, I just use the regular jarred kind. I also rediscovered Allspice when I was making apple pies and have tried to think of fun ways to use it.
I heard the anchovies thing a couple months ago and I’ve been so :dubious: but since my SD cooking peeps say it’s OK, I am going to try it in a stew. Don’t know how that’s going to go with Ellen’s Mighty Campaign to Go Back to Being Vegetarian, however. :smack:
Put four or five of those allspice berries in you pot roast cooking liquid. I forgot that I had started doing that this year!
A splash of vinegar, a teaspoon of molasses, and half a diced tart apple in tomato sauce.
The resulting sauce doesn’t taste at all of vinegar, molasses or apple, but tastes much tomatoier. Tomato-y-er. Tomatoeyer. More tomato-flavored.
Some red curry paste mixed into Eye-talian dressing and a minced jalapeño pepper makes a good start for coleslaw.
ROFLLLLL…I’ll have to change my sig line when I get truly emotional!
~VOW
For a BBQ rub that has a base of 1/4 cup kosher salt, Hungarian paprika, and brown sugar – my secret ingredients are celery seed, allspice, cinnamon (around a tsp each) and a tablespoon of Herbes de Provence.
The other ingredients are predictable stuff like onion flakes, black pepper, garlic powder, etc.
I put a healthy squirt of yellow mustard in the queso dip I make (which everyone raves about and begs me to make for their parties). None of the recipes I’ve seen for this style of queso call for mustard, but when I first made it I thought something was missing, so I added the mustard. Voila! Perfection.
Herbs de provence is a good one! I bought some a while back and got a lot of “boy, this is goods” on my regular-rotation recipes. I restocked from the bulk aisle at the co-op, so I’m good to go on the atta-boys for a while.
Cole slaw MUST have a pinch of celery seed in it-most restaurants don’t add it. Vodka really adds flavor to tomato sauce-ass a ounce or so a few minutes before serving. A few juniper berries adds a marvelous flavor to meat stews and pot roasts.
All those are pretty common barbecue rub ingredients, except maybe for the Herbes de Provence. That’s a new one to me (at least in a barbecue context. I’ve used it for roasts and such.) My own pork rub contains celery seeds and allspice (and/or clove). Cinnamon (along with cumin) I use for beef.
Have you ever tried the lemonade rub? There’s a number of people who use lemonade powder as a rub ingredient. It’s actually not all that bad, although you get a similar effect from using lemon pepper.
Been nipping at the cooking vodka, hmmm?
~VOW
Yes, but go light on the rosemary if you opt for juniper berries. They contribute the same flavor profile.
I add a can of chopped black olives to most of the casseroles I make. They don’t overwhelm any of the other flavors, but add a nice background zing.