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Old 08-16-2006, 03:46 PM   #11
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In three words I can sum up everything I've learned about life: it goes on. Robert Frost
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Old 08-16-2006, 03:51 PM   #12
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I'm also guilty of tossing a bit of Old Bay into things (it's so good).
I also like to add a bit of commercial curry powder to different things (even egg salad) it makes people wonder whats in there

"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
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Old 08-16-2006, 04:10 PM   #13
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Not a big secret but,
cocoa in the chili sauce.
Old bachelor cook

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Old 08-16-2006, 04:27 PM   #14
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I add cinnamon to anything thats dark chocolate, or so chocolaty that its almost more bitter than sweet. Like Haagen-Dazs chocholate sorbet. The cinnamon takes away the bitterness somehow, and I just like chocolate with cinnamon (like you do, concindering its your secret ingredient also).
Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. -Julia Child
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Old 08-16-2006, 05:52 PM   #15
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Great tips, y'all. My secret ingredients are orange zest and or lemon zest (where you rub off the orange and or lemon rind off the fruits--I use a fine food grater (finally invested in a zester which is great but a grater is just fine as long as you don't grate in the white stuff --that's bitter). Anyway I use the zest (mostly the orange) in cake recipes, cookies, marinades, pancakes, breads, etc. The taste enhancer factor is wonderful!!!!!!
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Old 08-16-2006, 07:06 PM   #16
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Originally Posted by jennyema

Anchovies add umami, also. I, too, like to sneak them into things like salad dressing -- especially when people claim to not like them.
Ah Jenny,
me too, my kids think they hate anchovies, but gobble up a cream cheese dip with anchovies in it...I told them the ingredients when they got old enough to ask how I made it, and they will still eat it now and even ask for it..But the fun part was sneaking in those chovies
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
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Old 08-16-2006, 07:10 PM   #17
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a light sprinkle of allspice on boiled seafood, esp. boiled crawfish, makes many, many people wonder... "what is that 'different' flavor?"
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Old 08-16-2006, 07:17 PM   #18
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Soy sauce + anchovies = nuc mam!
I keep a bottle (Squid brand) and just add from a few drops to a teaspoon in savory dishes. Funny, you only taste when it's NOT there, and it adds something indefinable to things like tuna salad, and even spaghetti.
It comes in about a quart bottle - should last about 10 years!!
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Old 08-16-2006, 08:32 PM   #19
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I put a splash of Raspberry Vinegar in my salad dressings, even the classic balsamic vinegarette... perks everything up.. but don't tell anyone.
Favorite Quote: "Time Flies Like an Arrow - Fruit Flies Like a Banana"
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Old 08-19-2006, 02:30 PM   #20
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I like to add instant coffie to my rubs for steak

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