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Posted on 5/26/19 at 8:32 am to nateslu1
Posted on 5/26/19 at 10:16 am to nateslu1
As others have said, fish sauce and vinegar depending on the dish.
Pickled pork in any type of slow-cooked bean dish.
Pickled pork in any type of slow-cooked bean dish.
Posted on 5/26/19 at 2:49 pm to Got Blaze
quote:
fresh ground wasabi
Where do you get fresh wasabi root?
Posted on 5/26/19 at 3:02 pm to nateslu1
Anything Pork related, put a little Pic-a-Peppa sauce on it before you add your dry spices. I’m not sure what Voo-Doo is at work there, but Pic-a-peppa sauce and pork are a marriage made in heaven. (I.e Jambalaya Pork, grilled pork chops, mix with butter and inject pork shoulder for BBQ)
Posted on 5/26/19 at 4:56 pm to nateslu1
For slow-cooked dishes like pot roast or red gravy, a little tapenade or olive paste gives great depth of flavor. Ditto tomato paste, especially if you cook it for a bit first. Also the addition of chopped green opinion improves lot of things like eggs and different sauces
Posted on 5/26/19 at 9:03 pm to nateslu1
I hesitate to share........but my secret is oregano.
Posted on 5/26/19 at 11:41 pm to nateslu1
I started sneaking Red Boat fish sauce into everything. It is great but really sticks with you.
Posted on 5/27/19 at 5:02 am to TH03
Lime is a pretty universal answer.
I also love cilantro on almost anything.
I also love cilantro on almost anything.
Posted on 5/27/19 at 7:30 am to nateslu1
I add a little dash in everything.
Russian Dressing, French onion dip, cocktail sauce, honey mustard, etc...
This post was edited on 5/27/19 at 7:32 am
Posted on 5/27/19 at 8:52 am to nateslu1
This post was edited on 5/27/19 at 8:55 am
Posted on 5/28/19 at 1:14 am to Kyrie Eleison
What are the ingredients in this umami powder?
Posted on 5/28/19 at 8:09 am to KamaCausey_LSU
I've also been tempted to order some miso paste and try experimenting. Apparently it goes well in just about everything. From this thread it looks like most people's secret ingredient either adds acid or umami.
Posted on 5/28/19 at 8:24 am to Degas
Most likely shiitake and dashi powder
Posted on 5/28/19 at 9:53 am to nateslu1
Gastrique.
Vinegar and sugar reduction.
Adds acid and sweetness.
Vinegar and sugar reduction.
Adds acid and sweetness.
Posted on 5/28/19 at 10:01 am to nateslu1
Posted on 5/29/19 at 12:50 pm to nateslu1
Wine.. nothing will deglaze a pan and thicken a gravy or sauce like wine and it adds magnificent depth of flavor.
This post was edited on 5/29/19 at 12:53 pm
Posted on 5/29/19 at 1:03 pm to nateslu1
Smoked paprika
Ancho chile powder
Ancho chile powder
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