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Old 06-25-2007, 10:57 AM   #21
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Butter .
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Old 06-25-2007, 11:27 AM   #22
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salt,garlic,ginger,ground black pepper,lime,white vinegar.suger,honey.
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Old 06-25-2007, 11:31 AM   #23
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Cheese .
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Old 06-25-2007, 02:35 PM   #24
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Quote:
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Butter .
And another AMEN BROTHER!

I make and use clarified butter in a lot of my cooking at home. I'll also use whole butter as well, depending on what I'm making.
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Old 06-25-2007, 04:28 PM   #25
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I bet the Salt is the only universal thing that can be added to anything and by anybody. Even people that do not like salt add some salt to whatever is cooking. The rest is very subjective. I hate nutmeg and never cared for bacon.

Salt indeed is the only right answer.
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Old 06-25-2007, 08:14 PM   #26
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sage. my staple seasoning, 'cept that garlic. pepper, seasalt. my other staples.
soup bases, they approve of those at culinary school!! that's a main seasoning with soups or sauces when they're tasteless. i learned if your flavor's insufficient, dive to that soup base before Chef tastes your meal if you like your eardrums to work.
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Old 06-25-2007, 10:01 PM   #27
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Quote:
Originally Posted by luvs
soup bases, they approve of those at culinary school!! that's a main seasoning with soups or sauces when they're tasteless. i learned if your flavor's insufficient, dive to that soup base before Chef tastes your meal if you like your eardrums to work.
you mean the powder stuff? i worked at a restaurant that put chicken soup base in everything. it wasn't real fancy though; i would call it the neighbourhood pizza/pasta place. i've thought of putting onion soup base (for flavour & salt) in stuff before but never have because i thought stuff like that was sort of an 'easy way out'.
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Old 06-25-2007, 10:53 PM   #28
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nah, ours was a paste that you chilled. enhancing a dish is fine with me. if you add base, so be that. my cooking school is kinda very prestegious, so if they teach that base is fine, i'll concur.
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Old 06-26-2007, 05:59 AM   #29
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Universally added to food to increase taste...

MSG - Monosodium Gultamate

It is added to a lot of stuff...check the ingredient lists on your sauces and prepared foods. Soy sauce has it, bbq sauce has it, worscestershire has it, even salad dressings have it.

You can buy pure MSG in a bottle. It is not a spice with its own flavor but an amino acid that causes to certain taste buds to "fire" or activate. It is sold under the trade name Ajinomoto.

hth
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Old 06-26-2007, 06:53 AM   #30
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Quote:
Originally Posted by luvs
nah, ours was a paste that you chilled. enhancing a dish is fine with me. if you add base, so be that. my cooking school is kinda very prestegious, so if they teach that base is fine, i'll concur.
paste like bases are fine even for fine dining
i make sure chicken is the first ingredient say if it is chicken paste
same for beef
clam base is a good add in for seafood sauces if used delicately
chipolte paste does not pack the heat that real chipolte does
lobster paste ....meh rather use the real shells
same with shrimp paste
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