Asklemmy

47611 readers

622 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy 🔍

If your post meets the following criteria, it's welcome here!

Open-ended question
Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
Not ad nauseam inducing: please make sure it is a question that would be new to most members
An actual topic of discussion

Looking for support?

Looking for a community?

Lemmyverse: community search
sub.rehab: maps old subreddits to fediverse options, marks official as such
[email protected]: a community for finding communities

~Icon~ ~by~ ~@Double_[email protected]~

founded 6 years ago

MODERATORS

[email protected]

246

What's your secret ingredient that makes your version of a common dish better than anyone else's? (lemmy.world)

submitted 1 year ago by [email protected] to c/[email protected]

336 comments fedilink hide all child comments

Mine probably isn't that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.

(page 4) 50 comments

sorted by: hot top controversial new old

[–] [email protected] 3 points 1 year ago

Pumpkin pie. Add cardamom.

[–] [email protected] 3 points 1 year ago

Almost all of my barbecue rubs have black garlic salt/pepper. Make it myself.

[–] [email protected] 3 points 1 year ago

hominy in chili

[–] [email protected] 3 points 1 year ago* (last edited 1 year ago) (5 children)

Ground fennel seed.

People use it for chicken, fish and broth and it's great in all of them but it realy shines in salads.

I used to be just like you, not really liking salads. They were always just a side dish or something to eat when I wanted to be "healthy". But that changed when I started adding fennel seed.

Now, whenever I make salad I start by adding a ton of FS, think "shit, I added too much", sit down to eat it only to get back up amd add more.

load more comments (5 replies)

[–] [email protected] 3 points 1 year ago

Balance acidity, that's pretty much how to make every sauce delicious. Per OP's suggestion, that free glutamate punch also helps.

[–] [email protected] 3 points 1 year ago (4 children)

Bog standard "all purpose seasoning" in mac n cheese. Just elevates the whole thing.

load more comments (4 replies)

[–] [email protected] 3 points 1 year ago (3 children)

Butter. Butter. More butter. More butter, more better

load more comments (3 replies)

[–] [email protected] 3 points 1 year ago

Sliced watermelon with Tajin spice is the food of the gods.

[–] [email protected] 3 points 1 year ago (3 children)

Unsweetened cocoa powder in my chili. I'm not sure how common/uncommon that is, but everyone I've ever told looks at me like I'm crazy, right before asking for a 4th bowl. At least Alton doesn't think I'm crazy.

load more comments (3 replies)

[–] [email protected] 2 points 1 year ago (3 children)

Here's an opposite example: When making lasagna, leave out the bechamel sauce. No more soggy mess

load more comments (3 replies)

[–] [email protected] 2 points 1 year ago

I put a pinch of freshly roasted and ground cumin in my guac. Gives it a little oomph

load more comments