Whats your secret ingredient?

[lyw111]

The amount added is very small, not to make the food taste sweet and salty.

My mother told me to add a little sugar to the salty dishes and a little salt to the sweet dishes, which will improve the taste.

 

[Steve H]

My new found love is tajin. Only been using it for a couple years after someone here mentioned it. It goes great with many things. Especially veggies. And on lime wedges when doing shots of tequila.

 

[DRKsmoking]

i also have been turned on to Cardamom in the last year or so in my baking,
and not really a secret ingredient Summer Savory in most bird meals, stews, stuffing, right on the birds and some other foods also.
Just the smell takes me to a happy place while it is cooking , and than the flavour.

And because of SMF, finding lots of new spices , sauces to try

David

 

[Gonna Smoke]

In the right dishes, vinegar adds that little something...

My new found love is tajin. Only been using it for a couple years after someone here mentioned it. It goes great with many things. Especially veggies. And on lime wedges when doing shots of tequila.

I started using it a couple of years ago, also. I think I first saw it in a post from Jake TNJAKE . I'll pass on the ta-KILL-ya...too many painful memories...

 

[BrianGSDTexoma]

Allium tricoccum,

I been picking wild garlic at the river. Pretty small but taste good. I will have to look for this.

 

[BrianGSDTexoma]

Good thread Brian. Ginger in sausage .

I been putting ginger in a lot of things lately. Used it last night in my ham and cabbage soup.

 

[BrianGSDTexoma]

I’ll go with espresso and cocoa, another great thread Brian!

I will have to try that.

 

[BrianGSDTexoma]

Coriander or tumeric depending on the dish!

That sounds good. I use a ton of cilantro.

 

[BrianGSDTexoma]

Hmmm, It's love. Yes, love. And here's why....

Once upon a time on a Saturday morning, at a barbecue joint called Rudy's Country Store, on the SeaWorld exit in San Antonio ... I asked the owner, the late "Doc" Holiday about his cream corn recipe and why it was so good.

He just laughed and said the secret was all the love that went into it. We've all been there, Nuff said.

Rudy's is about the only BBQ I buy from now.

 

[BrianGSDTexoma]

Depending on the dish, dash of cayenne, white pepper, MSG.

RG

Cayenne goes in everything I make!

 

[BrianGSDTexoma]

Cumin

I love Cumin! Just a touch can really wake up a dish.

 

[BrianGSDTexoma]

My new found love is tajin. Only been using it for a couple years after someone here mentioned it. It goes great with many things. Especially veggies. And on lime wedges when doing shots of tequila.

I have had some sitting on the shelf for a while. I will have to break it open.

 

[BrianGSDTexoma]

Summer Savory

I going to look into that. Thanks David.

 

[BrianGSDTexoma]

In the right dishes, vinegar adds that little something...

I agree with that. I put a little in my cabbage ham soup yesterday. Really wakes up the dish.

 

[jcam222]

I will have to try that.

A little espresso in beef rubs is great. Cocoa can fit that as well or also some chicken rubs.

 

[jcam222]

Not sure how it didn’t come to mind but Sazon achiote con cilantro is another staple in my spice cupboard. Use it widely behind just Mexican dishes. A couple other oddballs I think are unique are horseradish powder, Worcestershire powder and mushroom powder.

 

[motocrash]

A dash of cinnamon in any Italian red sauce dish. Really adds to the flavor, don't get too much!

 

[crazymoon]

I been picking wild garlic at the river. Pretty small but taste good. I will have to look for this.

Up in northern NH "ramps" are hard to find. An old timer showed my friend and I a patch and we have kept it a secret. Hounded constantly by firends every spring to be let in on the secret spot but it is too small to take folks to. We hit it once a spring and then only take a little.

 

[Steve H]

A friend of mine knows where there is a large patch of ramps. He won't say where it is. But he usually brings me some.

 

[jcam222]

Up in northern NH "ramps" are hard to find. An old timer showed my friend and I a patch and we have kept it a secret. Hounded constantly by firends every spring to be let in on the secret spot but it is too small to take folks to. We hit it once a spring and then only take a little.

Do you dig them or harvest only the greens? I do a little of each.