What are some seemingly weird or unusual things you add to foods which makes it taste better?
I sometimes add Coca-Cola or beer to pot roast. It sounds strange, but many Wisconsinites swear by it
Weird ingredients
What are some seemingly weird or unusual things you add to foods which makes it taste better?
I sometimes add Coca-Cola or beer to pot roast. It sounds strange, but many Wisconsinites swear by it
Beer in pot roast/beef stew is always a good call, but you can't use cheap shitty beer, it has to be a good tasting beer.
It just has to be dry, dark and not too bitter.
Guinness is always a good call with just about any meat/potato dish.
Found a weird ingredient I had been looking for and finally got my hands on some quail eggs. Took me 6 of the little frickers to make 1 omelette and so far they rank 3rd in my top eggs with duck being 1st and free range local chicken eggs in 2nd. What should I do with the other 12 quail eggs?
Whoops forgot to crop it
To me, they taste identical to chicken eggs, and are good in applications where a “miniature chicken egg” might be good.
Like hard-boil a handful and throw them on a salad like cherry tomatoes.
Yeah I agree it tasted very much like chicken eggs. I was thinking of doing an indian egg curry woth them for the hardboiled eggs
Never tried to make my own mayo before but that sounds based as frick. A goose egg is something I've never even thought of trying, I'd definitely have to go out of my way to find a farm that happens to have geese but I could maybe ask my local all natural store if they could find some
Soysauce quail eggs sounds fricking awesome
Did they taste different than regular duck eggs? The ones I buy come from a farm about an 45 mins away but don't say what kind of duck they're from
>"some" goose eggs
You won't want "some." One or two is fine, possibly up to three, as they weigh roughly 200g each or so IE roughly equal to four chicken eggs. They're also a bit more "eggy" than either chicken or duck eggs. They're basically duck eggs ^2. Finally, they cook up a bit texturally differently. As you might know, duck eggs fry up a bit firmer than do chicken, as though you'd mixed just the tiniest bit of whole egg powder into already beaten chicken eggs.
Well, goose eggs are a bit firmer than that.
For all these reasons, I really wouldn't recommend buying more than one or two in case you wind up disliking them.
I'm
, btw. We got our goose eggs from a family friend who kept geese. I only remember the one time my mother cooked one that I mentioned but I know we had them a few times otherwise. I think noodles/pasta was made with a goose egg at some point, but not sure.
Duck eggs're pretty good. I really like them for making mayonnaise. Duck egg and lime mayo with blended sesame oil is very nice.
Have you tried peewee chicken eggs? If you raise hens, they're the first few eggs she'll lay before she and her eggs get to full size. They're mostly yolk so they taste fricking amazing in comparison to their full-sized counterparts. Only problem is you occasionally wind up with a fart egg IE a peewee with no yolk at all.
How about goose? I haven't had goose egg since I was a very, very young, but I have one memory of my mother frying one up as an omelette and it was enough to feed four of us, three adults and a little kid me.
Boil them for three minutes, pop them in chinese style soup. I think the little guys are delicious, I find it hard not to just snack on them while I'm peeling.
I usually buy quails eggs pre-boiled and peeled in a can. They are great for a protein hit in the middle of the day.
Don't they taste weird? I haven't had'em from a tin, but I can't imagine they'd taste good.
make tiny softboiled tea, beat, or soysauce eggs.
God I miss owning pekin ducks their eggs were so delicious. Thanks a lot now I want to buy some ducklings
I take tons of zinc supplements and eat an entire pineapple every day and blow massive loads into piping bags
then I go around to all the busiest buffets in town and add my sweet and salty mixture to all the food
then I order an ice cold budweiser light (sponsored) and sit back and watch the smiles on everyones faces when they discover their new favorite buffet 🙂
looking forwards to seeing what other anons add to other peoples food without them knowing
Pic.
Not that it’s a “weird” ingredient, but I add it to a ton of stuff that most people provably don’t.
Chili, spaghetti sauce, marinade, stew, sauces, dressings, etc.
it’s basically liquid anchovy paste, so a small amount is going to be great in tons of savory applications.
this and also tamarind paste. I've used it in a ton of stuff after I noticed it as an added flavor in a lot of things on packaging and making pad thai.
A tiny amount of fish sauce and tamarind in bloody mary mix is cash money.
Tamarind paste is surprisingly good in miso soup.
>fish sauce
>bloody mary
Holy frick I add fish sauce to everything and never even thought of this, and I love bloody marys.
Definitely trying it next time.
Using italian/spanish anchovy sauce would probably be better for most people, but if you love the stanky funk of asian fish sauce it will probably be nice still.
Another interesting, but way over the top bloody mary idea is to make a dashi broth, but use your tomato juice instead of water.
>A tiny amount of fish sauce and tamarind in bloody mary mix is cash money.
Just use clamato juice you gay
make me
Fish sauce is great in basically any cooked application. Raw from the bottle, it's a bit harsh.
I make gravy for pork, chicken and duck using apple juice in place of water for the stock.
The result is delicious, but not great for mash. Goes very well with zsemlegombóc, though, which is basically the same thing as western bread dressing or bread stuffing (that stuff Americans eat with turkey on Thanksgiving), only formed into balls instead of plopped into a baking dish.
Pic related. It's zsemlegombóc with beef and carrot gravy (another thing I make which seems weird to outsiders).
sounds interesting
Hungarian food is breasts, bruh.
Wish it was better known in the west.
>zsemlegombóc, carrot gravy
Huh, two things I've never heard of before but sound pretty great. I gotta check out Hungarian food.
>A tiny amount of fish sauce and tamarind in bloody mary mix is cash money.
Big brain shit.
These are supposed to be the ingredients for "bread."
Oh dear god no not ingredients D:
Fish sauce.
That’s not weird in the least flyover lad those are common braising liquids
>moronic midwestern americans do some gross moronic thing
>OHH YAAA WE SWEAR BY IT OUT HERE DONTCHA KNOW
yeah nobody cares what you swear by and its stupid bullshit like this that makes your terrible state a total flyover
Silence, burbcuck. You’ll never be a citychad. Stay in your Olive Garden and Red Lobster containment zone.
what? shit like OP describes is made exclusively almost exclusively in suburbs by exactly the type of people who frequent red lobster
Shit like this is why people say America has no culture, any actually American food culture that isn't blatantly imported is grotesque and absurd and not worth mentioning like marinating your Sunday roast in fricking coca cola.
my mother in law makes chicken wings with a coca cola sauce, it's surprisingly good
Vinegar is my sugar cookie secret ingredient. Makes them taste really good especially with icing. Also I like to add ketchup to my chili for sweetness
A small spoon of Marmite works wonders in most beef stews or sauces
I always put it in my bolognese
Vegemite in teriyaki sauce. Like it for a bit of extra savoury
>I sometimes add Coca-Cola or beer to pot roast
Before Africa. Before Israel. Before China. The one place I want to glass is America. I wish for the deaths of every living American , regardless of race, sex or creed. How I wish I could personally torture all of you disgusting abominations to death, Jesus Christ. Nothing would give me more joy in this moment than hearing that every last American is fricking dead. Die, mutt.
I put sichuan peppercorn oil in everything then laugh at my guests when they complain.