1. Welcome to SportsJournalists.com, a friendly forum for discussing all things sports and journalism.

    Your voice is missing! You will need to register for a free account to get access to the following site features:
    • Reply to discussions and create your own threads.
    • Access to private conversations with other members.
    • Fewer ads.

    We hope to see you as a part of our community soon!

Ingredients

Discussion in 'Anything goes' started by boots, Apr 9, 2007.

  1. writing irish

    writing irish Active Member

    Cavender's Greek seasoning is an excellent source of MSG.
     
  2. Buck

    Buck Well-Known Member

    Saltpeter
     
  3. Frank_Ridgeway

    Frank_Ridgeway Well-Known Member

    Kosher salt. It's less salty, so it's easier to control the taste. Big crystals. More fun to sprinkle.

    My real secret is high-quality ingredients, simply prepared. Meat from an indy butcher (not always). Produce from local farms in season, from a store with high standards otherwise. Indy fishmonger.

    Oh, and homemade stock: chicken, beef, turkey. I make large batches and freeze in small and medium containers. Makes a huge difference in gravies and sauces (even in chili) because the collagen in good stock gels and adds body to the sauce.
     
  4. lono

    lono Active Member

    Freshly chopped cilantro - in everything from guacamole to eggs to chile, it adds flavor and freshness.
     
  5. Armchair_QB

    Armchair_QB Well-Known Member

    a phonebook
     
  6. The Big Ragu

    The Big Ragu Moderator Staff Member

    [​IMG]

    Boom has garlic breath! Boom has garlic breath!
     
Draft saved Draft deleted

Share This Page