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hperrin ,

MSG in everything except eggs. Doesn’t go well with eggs for some reason.

simon574 ,

In my experience it goes well with eggs too!

TheRealKuni ,

Bahaha someone else on here recommended MSG and I was like, “Oh yeah, I should go make some eggs and sprinkle some MSG on there.”

DeltaTangoLima ,
@DeltaTangoLima@reddrefuge.com avatar

Not sure if secret, but most people express surprise when I tell them I add unsweetened cocoa powder and brown sugar to my chilli con carne.

ClockworkOtter OP ,

I remember adding cocoa to a curry once then spending an hour trying to correct for it. Now I realise I should have just added sugar?

frauddogg ,
@frauddogg@lemmygrad.ml avatar

That sounds like you pretty much made an ersatz molé, which I for one absofuckinlutely support.

zalgotext ,

Cocoa goes great in all kinds of stews and braises, but unfortunately a lot of times people hear “cocoa” and immediately jump to “ew, chocolate in my chili? Gross!”

DeltaTangoLima ,
@DeltaTangoLima@reddrefuge.com avatar

Yep - unsweetened cocoa adds a lot of richness to many sauces. And the brown sugar I add to my chilli con carne takes away some of the tartness of all the tomatoes I put into it.

randombullet ,

Dashi. Makes dishes get a lot of umami.

RecallMadness ,

A splash of milk (probably any dairy?) in stews and meat based sauces just before serving.

rektdeckard ,
@rektdeckard@lemmy.world avatar

I just tried making sugar cookies, adding black sesame powder and replacing a portion of the butter with sesame oil. These cookies slap.

ClockworkOtter OP ,

Oh! I like that idea!

Qkall ,
@Qkall@lemmy.ml avatar

Well as a Hispanic, I’m obligated to say adobo, sazon and or sofrito…

But cumin is fire in a lot of things too… Like wanna add flavor but no salt? Sprinkle in a lil cumin. Mac n cheese with cumin is a vibe.

altima_neo ,
@altima_neo@lemmy.zip avatar

Doesn’t taste Mexican without some Goya or at least some Knorr.

TheAnonymouseJoker ,
@TheAnonymouseJoker@lemmy.ml avatar

Black salt. Pair with any fruit.

d00phy ,

When I make quesadillas, I put a thin layer of this really good chipotle sauce on the tortilla before I start adding the ingredients. Plus, butter for browning the tortilla always trumps cooking spray. Finally, when browning the meat, there’s a sweet and spicy sauce I’ll put in the pan along with some honey to finish browning the meat. Adds a layer of sticky goodness.

altima_neo ,
@altima_neo@lemmy.zip avatar

When I make my pico de gallo, I use key limes instead of regular limes. Tastes more authentic.

Adm_Drummer ,

Define authentic taste for me.

altima_neo , (edited )
@altima_neo@lemmy.zip avatar

Tastes like how I remember it tastes in Mexico vs how it tastes in the US

0ops ,

Jesus, lol, for some reason you’re getting interrogated for this take. I don’t get lemmy sometimes

altima_neo ,
@altima_neo@lemmy.zip avatar

Yeah I don’t get it. I’m talking about Mexican food here. So one would assume authentic would refer to the flavors of it’s origins, vs something like at a taco bell or something. Am I supposed to feel ashamed of my Mexican heritage or something?

MonkderZweite ,

Scrambled eggs. Add some cream and onion.

EssentialCoffee ,

Pumpkin pie. Add cardamom.

slowwooderrunsdeep ,

This is an American problem, but I discovered Amish butter a while back and haven’t looked back.

It has a slightly higher fat content closer to European butter (85% vs 80% for the regular store stuff), so everything you make tastes better. Eggs, cookies, steak, potatoes- it improves them all. I can get it fairly easy from a local co-op and it’s the same price as regular butter, but that depends on where you are in the country.

BradleyUffner ,

I lived in Lancaster / Lebanon, the heart of Amish country, for over 30 years and have never heard of “Amish butter”.

1hitsong ,
@1hitsong@lemmy.ml avatar

I suppose there they just call it “butter.”

EmoDuck ,

Only one way to find out. If there are any Amish in this thread please respond and share your experiences

1hitsong ,
@1hitsong@lemmy.ml avatar

😆

slowwooderrunsdeep ,

https://lemmy.world/pictrs/image/55f689b4-c5ea-466c-ace4-9e3e66bb9adf.jpeg

This stuff? Comes in 1 lb or 2 lbs logs? Maybe a different brand or packaging?

Idk what you call it but I’ve seen it at Acme now.

BradleyUffner ,

Interesting. I’ve never seen that before. I’ll have to keep an eye out for it.

Cowbee ,
@Cowbee@lemmy.ml avatar

MSG

qdJzXuisAndVQb2 ,

The magic spice

Cowbee ,
@Cowbee@lemmy.ml avatar

The MSG must flow!

TastyWheat ,

King of Flavour

prole ,

A few years ago I got a big shaker of just straight MSG crystals in the “ethnic foods” aisle of the grocery store, and I put it in so much stuff. It just makes everything taste better. Particularly anything umami

tobogganablaze ,

In Switerland you can get it by the kilogram and in some supermarkets there is an entire aisle just for MSG.

John_McMurray ,

You can get that anywhere worldwide professional cooks shop. No, it’s often not in grocery store in English speaking countries, but it’s at the wholesaler in 3 lb jars and 10 kg buckets, and (one of the reasons) food tastes better in a restaurant. The other reasons are excessive sugar, fat, cream and butter of course.

ShadowCatEXE ,
@ShadowCatEXE@lemmy.world avatar

This one’s a bit of a preference and not much an ingredient, but a topping. I tend to put molasses on pancakes over syrup or honey. I still occasionally use maple syrup or honey, but I love the bitterness of molasses.

Asafum ,

On the topic of syrup, I put maple syrup in coffee instead of just sugar! The “earthiness” of the maple syrup goes really well with coffee.

(I do it with cold brew so I honestly don’t know how it is with hot coffee.)

ShadowCatEXE ,
@ShadowCatEXE@lemmy.world avatar

Interesting. I drink black coffee, but I have tried with molasses… it’s not bad by any means, but not something I would drink every day. Never once have I tried maple syrup (and I’m Canadian). I’ve tried maple flavoured coffee, but it didn’t taste great. I’ll have to give it a shot.

eatthecake ,

I made a coffee cake recently and made maple syrup icing for it. They go together deliciously well.

TheRealKuni ,

100ml espresso
45ml maple syrup
200ml of ice

Shake well, then top with 200ml of full-fat or creamy oatmilk.

Enjoy!

BarrelAgedBoredom ,

I put a pinch of freshly roasted and ground cumin in my guac. Gives it a little oomph

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