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-   -   What is Your Secret Ingredient? (https://www.yorkietalk.com/forums/people-food-recipes-talk/263868-what-your-secret-ingredient.html)

Wylie's Mom 08-04-2013 06:34 AM
CUMIN! It does amazingly delicious and aromatic things to so many dishes.

Also, cooking with alcohol - sherry, Marsala....YUM. Of course, you could also cook while drinking alcohol and everything will soon taste better :D.

sugarmamma 08-05-2013 07:05 PM
Quote:
Originally Posted by Wylie's Mom (Post 4288089)
CUMIN! It does amazingly delicious and aromatic things to so many dishes.

Also, cooking with alcohol - sherry, Marsala....YUM. Of course, you could also cook while drinking alcohol and everything will soon taste better :D.
I also add cumin and / or cumin seed to a ton of dishes!

I cook with alcohol sometimes too , mostly in chili (stout beer) or sauces that deepen with a good glug of wine :thumbup:

yorkiefan_ 08-05-2013 07:10 PM
Quote:
Originally Posted by Wylie's Mom (Post 4288089)
CUMIN! It does amazingly delicious and aromatic things to so many dishes.

Also, cooking with alcohol - sherry, Marsala....YUM. Of course, you could also cook while drinking alcohol and everything will soon taste better :D.
I love putting cumin on burgers. First did it one day I was bored when working as a cook in college (making 100 burgers a day) and it came out so well that I made them with it since. I don't understand why people don't often use cumin, because it gives an awesome flavor to a hamburger. Especially in combination with some caramelized onions.

yorkiefan_ 08-05-2013 07:14 PM
Quote:
Originally Posted by capt_noonie (Post 4239839)
What is the big deal about chicken feet? Flavor comes from bones, skin, fat. What do you think commercial chicken stock is made from? Expensive cuts of breast with no fat or skin? Yeah right. You make stock and broth from leftover parts you can't eat. Same with making shrimp or fish stock with shells, bones, heads.

You guys need to open your eyes. You are already eating a lot of stuff you deem gross without even knowing. Like carageenan/kelp/seaweed. It's in a lot of meats (cold cuts), it's in gelatin, it's in your makeup you put on your face. I say that much less gross than the chemicals and crap they put in your McDs.
Yeah, chicken feet and chicken backbones make spectacular chicken stock. All the best restaurants in the world make their chicken stock with backbones and feet. I love pigs feet too for making really rich and flavorful pozole. Pigs feet and neckbones are what really give it its flavor, though hog's head is even better if you're making a really big batch.

yorkiefan_ 08-05-2013 07:21 PM
Quote:
Originally Posted by sugarmamma (Post 4239941)
I never make tacos without adding refried beans :thumbup::thumbup:
That one's kind of strange. On a side note, do you prefer pinto or black? To me, I like doing black beans via

1. Cook the black beans in water with a little bit of good quality manteca and some epazote (the epazote is a must for black beans)

2. Once they're tender fry them up with some diced garlic in bacon fat, thinning with a little chicken broth if they get too thick in the pan.

Absolute best beans ever.

capt_noonie 08-06-2013 10:11 PM
Quote:
Originally Posted by yorkiefan_ (Post 4289520)
I love putting cumin on burgers. First did it one day I was bored when working as a cook in college (making 100 burgers a day) and it came out so well that I made them with it since. I don't understand why people don't often use cumin, because it gives an awesome flavor to a hamburger. Especially in combination with some caramelized onions.
I put cumin on ALL my meats. makes them seem meatier to me. :D

Quote:
Originally Posted by yorkiefan_ (Post 4289531)
That one's kind of strange. On a side note, do you prefer pinto or black? To me, I like doing black beans via

1. Cook the black beans in water with a little bit of good quality manteca and some epazote (the epazote is a must for black beans)

2. Once they're tender fry them up with some diced garlic in bacon fat, thinning with a little chicken broth if they get too thick in the pan.

Absolute best beans ever.
Don't get Lisa started on epazote, TRUST ME!

On a side note, I went to King Taco today to try it again. Meh =/ LOL. I tried lengua, cabeza, and carnitas. Lengua and carnitas were a mushy mess, and I could not distinguish one from the other. And the carnitas was dry, except the nice melty fatty piece I got. And those tacos are a lot tinier than I remembered! maybe I'm just a bigger fatty now. :D

Rhetts_mama 08-14-2013 12:21 PM
Quote:
Originally Posted by Wylie's Mom (Post 4288089)
CUMIN! It does amazingly delicious and aromatic things to so many dishes.

Also, cooking with alcohol - sherry, Marsala....YUM. Of course, you could also cook while drinking alcohol and everything will soon taste better :D.
I love using cumin and adobo seasoning (basically a combo of salt, pepper, garlic and onion).

My grandmother always used celery salt in her Polish dishes and now they don't taste right to me unless I do.

Since moving to the South, I've also fallen for Tony Chachere's seasoning on everything!

marcfreund636 09-04-2013 10:07 PM
Well i am not good in cooking but last time i learn how to make a vegetable soup and i make this soup many a time and I never make it the same way twice and chopped parsley and fresh string beans are two of my Secret Ingredient.

MauiGirl 09-05-2013 08:50 AM
Quote:
Originally Posted by Rhetts_mama (Post 4296173)
I love using cumin and adobo seasoning (basically a combo of salt, pepper, garlic and onion).

My grandmother always used celery salt in her Polish dishes and now they don't taste right to me unless I do.

Since moving to the South, I've also fallen for Tony Chachere's seasoning on everything!
I absolutely love Tony Chachere's seasoning too. If I could only have one spice jar, that would be the ONE. It truly goes with everything.:D

littlewhip 09-05-2013 03:11 PM
wow some very interesting ingredients :) I make a good tuna dish with mayo :) Everyone always ask whats in it, I smile and say oh just a little of this and a little of that, Haha ~ warm mayo may not sound to good but its great in casserole.

darnlora 09-05-2013 04:51 PM
Love, Love, Love nutritional yeast!!! Yummy!! Especially on my salad in marinades, cream sauces lots of uses for this stuff!!

celstu1 09-17-2013 12:41 PM
Homemade Sofrito goes into almost everything lol Meat marinade, soups, sauces, shepard's pie, olive oil to make dipping sauce for bread or Platanos, over salad instead of dressing

The juice from the Jar of green olives, goes into potato salad, spaghetti sauce, shepard's pie.

Granulated garlic (not salt)

I go through a lot of Olive oil

McCormick's Montreal Steak seasoning (also the chicken one)

Oh and Bell's seasoning, it comes out here at Thanksgiving, but we stock up for the year then. Fall & winter foods, like baked chickens, turkeys, squash, stuffing etc, just don't taste right w/o that in it. Its a combination of Rosemary, Oregano, Sage, Ginger, Marjoram, Thyme, and Pepper.


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