Whats your secret ingredient?

[Danblacksher]

Secret ingredient is adding Cavendars greek seasoning when I want a little diff flavor.

 

[negolien]

Bachan's or Yoshida's usually lol..

 

[BrianGSDTexoma]

Allium tricoccum, or wild leeks aka "ramps". Dry the leaves ,crush and add to sausage ,stews and sauces !
View attachment 662780

I thought this might be it but bottom not right. Here the wild garlic also. I gave up trying to find morels.

 

[crazymoon]

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

JC, We pickle the bulbs with half ginger ale and half white vinegar(2 weeks) and leave refrigerated. They will last 6-7 weeks in the fridge but are usually devoured before then.

 

[normanaj]

Ocean Spray Cranberry/BlackBerry 100%.

 

[radioguy]

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

Tajin is great on sliced tomatoes !!!!

RG

 

[radioguy]

Another ingredient that I've been using for a short time is Maggi sauce. European cross between soy and worcestershire sauce, less salty taste, good for beef.

RG

 

[1MoreFord]

Another ingredient that I've been using for a short time is Maggi sauce. European cross between soy and worcestershire sauce, less salty taste, good for beef.

RG

It's my understanding there are two versions of Maggi Sauce. The European made, original, version and the Chinese made version. The European is next to, Or, impossible to find in the US these days. Old time users of the sauce tend to luv the European recipe and hate the Chinese recipe. I think I once tracked down some of the European version to try but it was out of stock and now I don't remember where I found it.

 

[Kevin DeShazo]

My secret ingredient is…..
View attachment 662811

Dats a sexy man right there

My secret is chipotle powder or bourbon, just not together.

 

[jcam222]

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

RG

Surprised it took so long for MSG to appear. I’m a fan and love to use it in foods. It truly is food crack.

 

[Fueling Around]

Fun Thread Brian
Right up there with the BBQ sauce thread.

I had to think about this one.
My first thought was using the correct oregano for your dish. I use Mexican (OK not a true oregano, but a must in Tex Mex dishes). I grow a couple of Italian varieties and Greek periodically to keep my stash filled.

I started using my wife's blade coffee grinder to grind my spices. I don't wash it out before grinding my stuff and she loves the subtle flavor.

Ginger is a must. My wife purchases the dried chunks for teas, and they have a better flavor after a dance in the coffee grinder than the powder.

But I have to say my best secret is mixed peppercorns in place of straight black peppercorns.
Sharp but yet fruity note flavor.
Read the label as some brands cheat and try to slide in the cheaper coriander seeds. Not the same flavor.

 

[Fueling Around]

Surprised it took so long for MSG to appear. I’m a fan and love to use it in foods. It truly is food crack.

MSG is going to be my next adder in the seasoning. Shh don't tell my wife. I'm going to have to either hide the bottle or transfer to an unlabeled bottle.

 

[fltsfshr]

Madeira

 

[indaswamp]

File' powder

 

[clifish]

Another ingredient that I've been using for a short time is Maggi sauce. European cross between soy and worcestershire sauce, less salty taste, good for beef.

RG

Maggi was a staple in my German grand mothers house, used it in gravies and most of all her chicken rice soup that has not been duplicated in 50 years since...

 

[TNJAKE]

File' powder

100%

 

[indaswamp]

100%

It's more than just for gumbo....

 

[TNJAKE]

It's more than just for gumbo....

Yes. A very underated and overlooked spice.

 

[TNJAKE]

It's more than just for gumbo....

But if we are talking about gumbo I want it in AND on my gumbo lol

 

[clifish]

File' powder

Never heard of it, but what does this New Yourkeer know...lol