Secret ingredient thread.

[GhenghisVol]

Lets hear em.

[Stoli]

I am no chef but I find that one or two of following items can make your eats better. Just use common sense with what ingredient(s) to add to a particular dish.

Worcestershire Sauce (that word is a bitch to spell)
Sun dried tomatoes
Olives
Capers
Roasted Red Pepper
Pancheta (sp?) and/or the thin sliced Italian Ham (expensive and I cannot remember what it is called but a little goes a long way.
Artichokes
Asparagus
Vinegar
Red Wine
Roasted Garlic
Sour Cream
Blue, Feta, or Parmesean Cheese
Cilantro
Oregano
Cumin
Cayenne
Paprika
Creole Seasoning
Nutmeg
Spinach
Almonds
Tabasco Sauce
Bone Suckin BBQ Sauce
Mushrooms
Craisins
Thin pieces or dices of salty country ham
Salami
Red Onion
Mild Italian Sausage
Creole or other Mustards

I just find myself using these ingredients in a lot of things that I like to eat.

[real turf fan]

Stoli,
Are you fresh grating nutmeg? I think that is the only way on earth to improve nutmeg.

For a hidden touch of richness, fresh roasted pecans, finely ground. Nobody will guess the depths that adds to New Orleans dishes.


Question:
Anyone here believe in the designer salts that are out there?

[Stoli]

Yes, fresh when I use it. It seems to go well with spinach of all things. I don't bake but I understand it is used there a good bit as well.

[tebowisgay]

Pronounced Shall-Lots. Not shaluts like the Food Network. Finely chopped they add a nice mild flavor to anything you hurl them into.

[GhenghisVol]

Time out. I need specific information.

For example, my mom makes this classic American spaghetti meat sauce that has a ton of celery in it and brown sugar to kill the acidity of the tomatoes. That shit is the BOMB!

I also think anybody that eats capers should be investigated.

[TennesseeTuxedo]

Oregano - just ask Howard Sprague, Helen Crump, and Aunt Bee.

[volchef]

Designer salts?
Yes! Yes! Yes!

The best salt for grilling meat is Maldon Sea Salt from England, it's in flake form and simply a beautiful textural component.

Right now I'm also enjoying very finely flaky (it's similar in texture to panko bread crumbs) pink Murray River Salt

And Alaea Sea Salt from Hawaii which is a deep Orange color and a slightly larger grain than Kosher.

Different salts are MARVELOUS!

Other secrets?
Acid..........most foods especially things that are rich need acidity so I use a lot of lemon, white balsamic vinegar, sherry vinegar, wine, capers, whatever, savory food should have a touch of acidity.

[TennesseeTuxedo]

Fat

[volchef]

I agree whole heartedly Tux FAT = GOOD.

I will never ever be a low fat, low cal, low sodium anything. I just eat 1/2 of a normal portion of whatever I want. I've got great blood pressure, not a thing wrong with my arteries and the cholesterol level of a 15 year old. I'm gonna die of something.....no doubt, but it's not going to be miserable on wheat thins and rice cakes.

[Lick_My_Vols]

Pancheta (sp?) and/or the thin sliced Italian Ham (expensive and I cannot remember what it is called but a little goes a long way.


I think you are referring to prosciutto. Might be worth your time to check out Benton's Ham in Madisonville. It is a family owned business that specializes in Country ham, smoked bacon, and have recently received good reviews regarding their prosciutto. There smoked bacon is unfreakinbelievable on a BLT. There website is bentonshams.com and I believe that they will ship their products across the country.

[birminghamvol]

and any dish that has cheese in it does well with a bit a Parmesan added as well. It's truly tasty and versatile as hell. The saltyness of freshly graded parm goes well with just about anything ... from queso to quesadelias.

A splash of ass in the tub hot sauce never hurt anyone either.

Bring on the hot sauce thread ...................:fire:

[VaVol]

Beer.

Oh, yolu meant in the FOOD?

Italian dressing. Not the cheap crap, but the good stuff.