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Old 12-05-2011, 11:36 PM   #21
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Originally Posted by SherryDAmore View Post
Brace yourselves:

Always put a dollop of mayonnaise - a big dollop - in mashed potatoes; in mac and cheese, a pinch of curry powder.
Mayo makes mashed potatoes very creamy and add nice flavor, I've used mayo many times. I put some in the custard base for quiche too!
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Old 12-06-2011, 12:17 AM   #22
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I'm an equal opportunity food person. I like it all. I was looking at a bag of green chili powder my cousin-in-law sent me a year ago. I haven't made Joanne's green chili stew in a year or two. Hubby said it would make a good St Patrick's Day meal. Hmmmm..... All I know is that I didn't even get a bowl of the Cincinnati! It dissappeared!
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Old 12-06-2011, 12:38 AM   #23
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I like to add one or two long strips of lemon zest to my spaghetti sauce. I pull them out before serving. I only use organic lemon zest, 'cause in parts of North America that don't grow lemons, the peels are usually dyed with carcinogenic dye that isn't allowed in foods.
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Old 12-06-2011, 12:58 AM   #24
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that sounds good. fresh or pickled, whisk?

i like to add fennel (bulb) to things that call for onion and celery, reducing the amounts of the latter to accomodate.

also, i find shiitake mushrooms and brasil mushrooms go well in lots of things where an earthy umami fits in. stews, roasts, gravies and such.
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Old 12-06-2011, 02:47 AM   #25
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Originally Posted by taxlady View Post
I like to add one or two long strips of lemon zest to my spaghetti sauce. I pull them out before serving. I only use organic lemon zest, 'cause in parts of North America that don't grow lemons, the peels are usually dyed with carcinogenic dye that isn't allowed in foods.
Coriander seeds have a lemony citrus flavor
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Old 12-06-2011, 03:08 AM   #26
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Christmas 1973 I was married to a christian so we did the full hit, my mother in law was trained to cook in Devils Island and my father in law was a senior Cop in Liverpool. I put 'erb in the christmas pud and cake
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Old 12-06-2011, 11:27 AM   #27
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I put Miracle Whip in my chili. It adds a great creaminess to it and takes some of the bite from the seasonings off.
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Old 12-06-2011, 02:42 PM   #28
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[QUOTE=buckytom;1080149]that sounds good. fresh or pickled, whisk?

Fresh ones. from the grocer's or my garden in the summer.
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Old 12-06-2011, 03:24 PM   #29
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I always put a tea ball with pickling spice in when I make turkey or chicken soup (and grated fennel).
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Old 12-06-2011, 04:05 PM   #30
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I always put a tea ball with pickling spice in when I make turkey or chicken soup (and grated fennel).
That's a great idea, CWS! I used to have one of those around here somewhere...<looking in pockets; nope>
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