I don't use salt. Always Tony Chachere's More Spice.

I use Johnsonville's hot sausage (pork) instead of hamburger meat.

Instead of onion chives I like to use fresh garlic chives.

if it calls for lemon I'll put in some grated peel if I remember. And if broccoli is involved, a couple brown anchovies are too, on the sly

Heston Blumenthal says star anise kicks up the flavour of meat/gravy. I've never tried it.

Bacon seems to make any dish taste better.

With pasta I always use bow ties or rotini instead of string pasta, I hate the way that Fettucini or spaghetti doesn’t absorb sauce.

With bread or pizza dough I add an egg, helps it fluff up. Especially with dense/ whole grain bread.

Been using sesame oil a lot more for taste.

Usually add thin sliced apples to pizza.

Maurice

Always add a bit of sweetness to a savory dish (brown sugar is the best)

Always add a bit of saltiness to a sweet dish (kosher salt)

And lemon juice for everything

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Freedom just around the corner for you. But with the truth so far off, what good will it do?

My wife tends to use apple sauce instead of oil when making breads. It doesn't work well for cookies but breads you don't notice much of a difference and is healthier.

A bit of demi-glace added to some sauces can make a world of difference.

MSG...

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Salt and pepper. Sometime cayenne.

Keep it simple stupid.

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Civilize the mind, but make savage the body.

- Chinese proverb

For Japanese cooking, I use lots of scallions, mirin, sake, and miso paste. I never really used miso much before but I'm amazed at what it can do to a dish. Check out a dish called Chanko Nabe, it's amazing!

Tomato dishes always get tomato paste (be sure to cook it out first though).

I like to also make roasted garlic oil by slowly poaching garlic slices in olive oil over super low heat. I use the garlic and oil for something like pasta aglio e olio. But the oil is also good over pizza.

If I see white wine vinegar, I almost always use champagne vinegar or rice wine vinegar instead.

I’ve been adding shredded coconut and an extra egg when I make muffins (banana, pumpkin). This is an attempt to be able to grab a muffin on the way out the door and have it keep me full til lunchtime. So far I need a yogurt too. (I have to make nut free- so coconut works as they are not actually nuts)

molasses in spaghetti sauce and chili

Great thread-thanks for posting! My contribution is to cook spaghetti in Trader Joe's least expensive Charles Shaw cabernet or merlot (2 Buck Chuck) instead of water. It makes for robust flavor that enhances any sauce used.

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The actual pasta instead of salted water? Hmm that is an out there one but sounds kinda awesone

You are correct; substitute red wine instead of salted water for awesome spaghetti 😉

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DFL > DNF > DNS

Substitute fish sauce instead of salt for awesome umaminess. Not for everything though. Works well for chili, pasta - finished product not water, roasted veggies.

http://www.chicagotribune.com/...-20160106-story.html

Dude. You are so gay.

(Not that there's anything wrong with that!)

A little bit of cayenne pepper or chilli brightens up virtually anything.

Cheese

Have you tried Tony Chachere's?

No.

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Civilize the mind, but make savage the body.

- Chinese proverb

More cinnamon and possibly chopped apples and less sweetener.

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DISH is how we do it.

You should

For soup recipes calling for canned tomatoes, I add a package of julienne-cut sundried tomatoes for texture and more concentrated tomato flavor.

No.

It’s just filled with stuff I already use.

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Civilize the mind, but make savage the body.

- Chinese proverb

Specifically - 26 oz. Salt 1 1/2 oz. Ground Black Pepper 2 oz. Ground Red Pepper 1 oz. Garlic Powder 1 oz. Chili Powder 1 oz. MSG


MSG. pass.

What’s wrong with MSG?

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Civilize the mind, but make savage the body.

- Chinese proverb

ever taste it by itself? bleh. plus headaches

There is no evidence that MSG causes headaches...

Everything people are adding to savory dishes are sources of glutamate. Anchovies, tomatoes, all meats.

Umami is the flavor and glutamate is the source. Your just adding natural sources of msg instead of free basing it.

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Tony Chacheres is good but I always feel really lazy using it. I'll put it on stuff like eggs but it seems like a short cut to me and never really turns out as good as using what other seasonings I've got.

What are the other ones?