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Old 06-24-2007, 10:35 AM   #11
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Quote:
Originally Posted by baking fool
What I was really wondering was if anyone could think of stuff that seem to be in A LOT of dishes (like onions and/or garlic).
That's exactly what I do. I put onions and garlic in just about everything. Yummy!
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Old 06-24-2007, 10:47 AM   #12
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A squirt of lemon juice will freshen the taste of fruit dishes.

Mire poix; onion, carrots and celery; sweated as a flavor base for many dishes adds a depth of flavor.
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Old 06-24-2007, 11:11 AM   #13
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Maybe not everything but I would be lost without soy sauce, worcestershire sauce, and hot sauce.
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Old 06-24-2007, 11:15 AM   #14
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Bacon. Everything is better with bacon.
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Old 06-24-2007, 12:01 PM   #15
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Whipped cream.

Quote:
Originally Posted by TATTRAT
Bacon. Everything is better with bacon.
(And, there's always room for J-e-l-l-o. )
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Old 06-24-2007, 12:05 PM   #16
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Cardamoms and nutmeg enhance the taste of beef stews, Dhania (Cilantro) for all stews and yes, as Ironchef mentioned, dhania and lime are best mates, they go down well together. Rosemary for chicken, Garlic for just about everything. Parsley to enhance the freshness of your mouth ! Plenty plenty plenty of great food marriages.
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Old 06-24-2007, 12:07 PM   #17
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lol @ amy

yep salt is very important to bring forth flavour
i do use salt, soy and sometimes fish sauce interchangeable
most of my vegan soups i feature in the restaurant i sub soy sauce for the salt and they are amazing
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Old 06-24-2007, 12:19 PM   #18
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Baking fool, that's a pretty tough question to answer. There are lots of ingredients that are in lots of foods, but that's usually due to the cooking style or specific regional cuisine that the dish in question comes from. For example, one thing you could add to Asian dishes that could enhance the flavor is soy. Soy is a pretty major building block for Asian flavors, and works well in other cuisines as well, but, you won't find much soy in classical French cooking, for example. Just like you aren't likely to find Indian curry in German sausages, or any other example.

Building flavor in a dish really depends on what you want the dish to be, and finding the best way to introduce the appropriate flavor. For example, if I wanted I dish to be spicy, I wouldn't add cream to it, because cream will partially mute flavors. If I wanted to serve halibut with a saffron-vanilla beurre blanc (delicate fish with a delicate sauce), I would not choose to serve mashed potatoes loaded with bacon, garlic, cheddar, and chives as my side dish.

Did you have a more specific type of cuisine you were looking at? That might help the rest of us give you a more directed answer.
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Old 06-24-2007, 03:40 PM   #19
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Quote:
Originally Posted by college_cook
Did you have a more specific type of cuisine you were looking at?
not really... I was just trying to find out what ingredients people would be 'lost without' as auntdot said & that's all.
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Old 06-25-2007, 10:50 AM   #20
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Quote:
Originally Posted by TATTRAT
Bacon. Everything is better with bacon.
Amen, brother! I can understand that!
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