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Posted: 3/27/2024 3:34:37 AM EDT
[#1]
I grew Shishito peppers in my garden last year. They were prolific, I must have harvested 40lbs of them. Shishitos are cool because one out of every 5-6 is hot. The rest have a really nice mild pepper flavor, but all of a sudden one steps up and kicks you in the ass. I fried them a bit and served them as snacks and appetizers. Usually, you pick them green, but eventually, I got tired of them and let them all turn red. Then I dried them and crushed them into a powder.
The Shishito powder adds a layer of flavor that is unlike anything else I've ever found. It's just spicy enough to make you ask yourself if there's a hot pepper in the recipe, but adds a really beautiful layer that I can't really describe. I put it in burgers and meatloaf, I've enjoyed it on eggs and pork chops. It's killer in stew, chili, soups and even in breads. I add it to my pesto and my spaghetti sauce. It's so good, I added it to milk one time, which was my only failure with it. I put it with a little garlic and some black truffle to make a compound butter that will finish a steak in ways you've never considered possible. I really believe this is one of those ingredients that is going to be 'The Thing' in the next ten years. |
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Posted: 3/27/2024 3:35:36 AM EDT
[#2]
Quote HistoryOriginally Posted By California_Kid: I used to know a guy who would put a little heroin in it. He called that mixture "speedball." That's what killed Chris Farley and John Belushi. |
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SOM
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Posted: 3/27/2024 5:20:56 AM EDT
[#3]
Well seasoned cast iron .
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GBR
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Posted: 3/27/2024 6:20:18 AM EDT
[#4]
Quote HistoryOriginally Posted By Jarcese: Worcestershire? Do you pronounce it how you spelled it where you're from OP? I live in Worcestershire and it cracks me up hearing how Americans try to say English place names.. 1. The genuine sauce made by Lee & Perrins in the city of Worcester is called "Worcester Sauce" made to a recipe brought back from India over 200 years ago. 2. Locals call it Lee & Perrins sauce. 3. Anything called Worcestershire Sauce is a copy and not made in the City 4. Worcester is pronounced Worster (Gloucester = Gloster) 5. Worcestershire = Worstershaa |
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FL, USA
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Posted: 3/27/2024 6:44:39 AM EDT
[Last Edit: Samsound]
[#5]
Quote HistoryOriginally Posted By PlaneJane: Bacon grease. It doesn't belong in everything, but when it does, nothing else will do. |
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USA
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Posted: 3/27/2024 6:50:00 AM EDT
[#6]
White cooking wine instead of oil works for me. Adds a different flavor and healthier.
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Posted: 3/27/2024 6:53:17 AM EDT
[Last Edit: Bohr_Adam]
[#7]
Quote HistoryOriginally Posted By Dave-UK: I live in Worcestershire and it cracks me up hearing how Americans try to say English place names.. 1. The genuine sauce made by Lee & Perrins in the city of Worcester is called "Worcester Sauce" made to a recipe brought back from India over 200 years ago. 2. Locals call it Lee & Perrins sauce. 3. Anything called Worcestershire Sauce is a copy and not made in the City 4. Worcester is pronounced Worster (Gloucester = Gloster) 5. Worcestershire = Worstershaa Quote HistoryOriginally Posted By Dave-UK: Originally Posted By Jarcese: Worcestershire? Do you pronounce it how you spelled it where you're from OP? I live in Worcestershire and it cracks me up hearing how Americans try to say English place names.. 1. The genuine sauce made by Lee & Perrins in the city of Worcester is called "Worcester Sauce" made to a recipe brought back from India over 200 years ago. 2. Locals call it Lee & Perrins sauce. 3. Anything called Worcestershire Sauce is a copy and not made in the City 4. Worcester is pronounced Worster (Gloucester = Gloster) 5. Worcestershire = Worstershaa Maybe it's that whole rhotic versus non-rhotic thing, but I've also heard it clearly where the "shire" part is more like "sheer." I'm actually surprised you'd print the "r" in your pronunciation guide, as my stereotype would have it pronounced either totally without an "r," (wustahsha) or with it in both places (worstersheer). I don't think it helps I've spent time in the namesake city outside of Boston, which has its own crazy take on things. Edit, because my brain is now remembering a pronunciation more like "worstershur" - which is probably more of the American variation, in that it parallels how most of us pronounce "New Hampshire." |
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Posted: 3/27/2024 6:57:16 AM EDT
[Last Edit: corwin1968]
[#8]
Originally Posted By Scratch45: Is arguably Worchestishire Sauce We started making stuffed bell peppers and I added a lot of Worchestershire Sauce, way more than I would have thought would work, and it just kicked the stuffing up a couple of notches. I think the experts call it "Umami". I also use bloody mary mix, instead of tomato juice/sauce, which kicks it up at least another notch....maybe two.  Also, we only use red, yellow and orange bell peppers. NEVER green. Nothing against green bell peppers, they are delicious, they just don't work for me in this dish. |
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Posted: 3/27/2024 7:44:17 AM EDT
[#9]
Quote HistoryOriginally Posted By xdoctor: I grew Shishito peppers in my garden last year. They were prolific, I must have harvested 40lbs of them. Shishitos are cool because one out of every 5-6 is hot. The rest have a really nice mild pepper flavor, but all of a sudden one steps up and kicks you in the ass. I fried them a bit and served them as snacks and appetizers. Usually, you pick them green, but eventually, I got tired of them and let them all turn red. Then I dried them and crushed them into a powder. The Shishito powder adds a layer of flavor that is unlike anything else I've ever found. It's just spicy enough to make you ask yourself if there's a hot pepper in the recipe, but adds a really beautiful layer that I can't really describe. I put it in burgers and meatloaf, I've enjoyed it on eggs and pork chops. It's killer in stew, chili, soups and even in breads. I add it to my pesto and my spaghetti sauce. It's so good, I added it to milk one time, which was my only failure with it. I put it with a little garlic and some black truffle to make a compound butter that will finish a steak in ways you've never considered possible. I really believe this is one of those ingredients that is going to be 'The Thing' in the next ten years. |
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TX, USA
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Posted: 3/27/2024 7:50:44 AM EDT
[#10]
Ghee, for making a roux, is a legit game changer. Available at the Indian grocery store. Not cheap but makes the process way faster.
Cajindian? 
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Posted: 3/27/2024 7:55:07 AM EDT
[#11]
Home made stock. And butter!
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USA
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Posted: 3/27/2024 7:56:39 AM EDT
[#12]
Butter
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Posted: 3/27/2024 8:55:48 AM EDT
[#13]
Quote HistoryOriginally Posted By Dave-UK: I live in Worcestershire and it cracks me up hearing how Americans try to say English place names.. 1. The genuine sauce made by Lee & Perrins in the city of Worcester is called "Worcester Sauce" made to a recipe brought back from India over 200 years ago. 2. Locals call it Lee & Perrins sauce. 3. Anything called Worcestershire Sauce is a copy and not made in the City 4. Worcester is pronounced Worster (Gloucester = Gloster) 5. Worcestershire = Worstershaa |
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Posted: 3/27/2024 8:59:02 AM EDT
[#14]
dijon mustard
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Posted: 3/27/2024 9:06:43 AM EDT
[#15]
Quote HistoryOriginally Posted By RogueSpear2023: Slap Ya Momma seasoning This! I put it in most everything I cook. |
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Posted: 3/27/2024 9:08:01 AM EDT
[#16]
3/4 lb. grilled ribeye sprinkles.
Makes everything better.
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Posted: 3/27/2024 9:34:43 AM EDT
[#17]
Quote HistoryOriginally Posted By TrainSafe: For cooking I like onions in everything Onions and/or garlic 
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Posted: 3/27/2024 9:35:35 AM EDT
[#18]
MSG
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Posted: 3/27/2024 9:35:44 AM EDT
[#19]
Homemade chili powder
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Posted: 3/27/2024 9:41:48 AM EDT
[#20]
Tabasco
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Posted: 3/27/2024 10:00:06 AM EDT
[#21]
Quote HistoryOriginally Posted By styles: Bourbon I got drunk and ruined most of Thanksgiving dinner several years ago, so this may not be the correct answer. Wife has imposed a 'no more than 3 beers before dinner is ready' rule at the house because of such incidences |
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MI, USA
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Posted: 3/27/2024 10:01:09 AM EDT
[#22]
Onions (especially caramelized onions).
Garlic. Soy sauce. In oriental cooking, toasted sesame oil added before serving. Chili sesame oil even better. |
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TX, USA
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Posted: 3/27/2024 10:04:31 AM EDT
[#23]
Quote HistoryOriginally Posted By BikerTrash22: Garlic 100% this. Quantities and types can vary, but I use garlic in a lot of dishes. |
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AZ, USA
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Posted: 3/27/2024 10:05:14 AM EDT
[#24]
Rub a little on her nono place
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Posted: 3/27/2024 10:11:08 AM EDT
[#25]
Nutmeg
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Posted: 3/27/2024 10:24:10 AM EDT
[#26]
Goya Adobo seasoning for the win!!
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Posted: 3/27/2024 10:34:59 AM EDT
[#27]
I would say a "secret ingredient" is one that you cant discern but makes a positive impact on the dish.
Sugar, especially in savory dishes is my secret. Making a stew or gravy, etc and it seems like it is missing something but you cant tell what because it already has plenty of XYZ spices? A small amount of sugar, not enough to taste that it is there will make the rest of the flavors enhanced. Similar to what salt does. There is a pinch of sugar in my sausage gravy but youd not know it if I didnt tell you. Sure is tasty, though. |
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WA, USA
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Posted: 3/27/2024 10:35:51 AM EDT
[#28]
Nutmeg
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USA
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Posted: 3/27/2024 10:52:46 AM EDT
[#29]
anchovies
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Posted: 3/27/2024 10:57:26 AM EDT
[#30]
Truffle salt
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USA
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Posted: 3/27/2024 11:08:00 AM EDT
[#31]
Quote HistoryEhhhh...Sum Ting Wong |
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Posted: 3/27/2024 11:10:19 AM EDT
[#32]
shallots are great.
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Posted: 3/27/2024 11:11:16 AM EDT
[#33]
Quote HistoryOriginally Posted By Ridgerunner9876: I would say a "secret ingredient" is one that you cant discern but makes a positive impact on the dish. Sugar, especially in savory dishes is my secret. Making a stew or gravy, etc and it seems like it is missing something but you cant tell what because it already has plenty of XYZ spices? A small amount of sugar, not enough to taste that it is there will make the rest of the flavors enhanced. Similar to what salt does. There is a pinch of sugar in my sausage gravy but youd not know it if I didnt tell you. Sure is tasty, though. Yep Another "secret" one is something bright and acidic -especially in a savory dish. A splash of vinegar, lime juice, or similar (added near the end or at serving time) can have an amazing effect on some dishes. This is why Mexicans put the little lime wedges in the box with the tacos. 
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Posted: 3/27/2024 11:15:42 AM EDT
[#34]
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Posted: 3/27/2024 11:16:21 AM EDT
[#35]
Anchovies.
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Posted: 3/27/2024 11:19:24 AM EDT
[#36]
Also, prunes. Blast a couple in a food processor, you'll never know they are in there, but they add a hint of rich sweetness that can offset any bitterness that may be present.
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Posted: 3/27/2024 11:22:41 AM EDT
[#37]
Quote HistoryOriginally Posted By paddykern: Onions (especially caramelized onions). Garlic. Soy sauce. In oriental cooking, toasted sesame oil added before serving. Chili sesame oil even better. Toasted sesame oil can also prep the pallet with the way it absolutely lights up the nose from the smell that emanates from the kitchen. You could be sautéing mayflies in toasted sesame oil and people would think they are about to get the most delicious thing ever. |
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Posted: 3/27/2024 11:26:06 AM EDT
[#38]
Quote HistoryOriginally Posted By Dragynn: White pepper. Try it, stuff is amazing. It's the true secret ingredient in the original KFC chicken recipe. Use it a lot. But mine would be keep it as simple as possible. Don’t get over complicated. |
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Posted: 3/27/2024 11:27:41 AM EDT
[#39]
Garlic
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Posted: 3/27/2024 11:33:20 AM EDT
[#40]
Cinnamon
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Posted: 3/27/2024 11:35:30 AM EDT
[#41]
Fish sauce
Red wine vinegar |
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Posted: 3/27/2024 11:38:02 AM EDT
[#42]
CLEAN HANDS!
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MN, USA
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Posted: 3/27/2024 11:50:23 AM EDT
[#43]
Quote HistoryOriginally Posted By Ridgerunner9876: I would say a "secret ingredient" is one that you cant discern but makes a positive impact on the dish. Sugar, especially in savory dishes is my secret. Making a stew or gravy, etc and it seems like it is missing something but you cant tell what because it already has plenty of XYZ spices? A small amount of sugar, not enough to taste that it is there will make the rest of the flavors enhanced. Similar to what salt does. There is a pinch of sugar in my sausage gravy but youd not know it if I didnt tell you. Sure is tasty, though. A buddy of mine told me many years ago that sugar is a spice. Treat it like such. |
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Posted: 3/27/2024 11:59:36 AM EDT
[#44]
Quote HistoryOriginally Posted By Scratch45: I pronounce it thusly: War-Chest-eh-shire Quote HistoryOriginally Posted By Scratch45: Originally Posted By Jarcese: True. Not laughing at you. It is funny to hear people try to pronounce it though. I pronounce it thusly: War-Chest-eh-shire wustersure |
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Posted: 3/27/2024 12:01:13 PM EDT
[#45]
Quote HistoryOriginally Posted By 0xide: (M)ake (S)hit (G)ood yep |
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Posted: 3/27/2024 12:11:39 PM EDT
[#46]
Quote HistoryOriginally Posted By Quiganomics: https://media.tenor.com/0nyuHEKkU3QAAAAM/msg-uncle.gif This! I often use some Knorr bouillon instead of salt. Chicken, tomato, or beef depending on what I am making. I like chicken to take the place of some or all of the salt in rubs. The extra umami and mouth feel is from that magic MSG. |
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Posted: 3/27/2024 12:11:56 PM EDT
[#47]
Quote HistoryOriginally Posted By Jambalaya: Bouillon powder. My man! |
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Posted: 3/27/2024 12:13:11 PM EDT
[#48]
Quote HistoryOriginally Posted By MarkNH: Doesn’t count if you can’t spell or pronounce it. Quote HistoryOriginally Posted By MarkNH: Originally Posted By Scratch45: Is arguably Worchestishire Sauce Doesn’t count if you can’t spell or pronounce it. Was watching some redneck cooking on YT and he called what's-this-here-sauce. I lol'd. |
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Posted: 3/27/2024 12:23:34 PM EDT
[#49]
Quote HistoryOriginally Posted By paddykern: Onions (especially caramelized onions). Garlic. Soy sauce. In oriental cooking, toasted sesame oil added before serving. Chili sesame oil even better. Dude, the preferred nomenclature is Asian. |
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Posted: 3/27/2024 12:36:01 PM EDT
[#50]
I use vinegars of different flavors instead of so much salt.
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