this post was submitted on 19 Mar 2024
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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.

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[–] [email protected] 4 points 7 months ago (1 children)

It's not that wild, but I absolutely LOVE blue cheese in a burger.

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[–] [email protected] 4 points 7 months ago (3 children)

Soy sauce makes everything better. If there is some kind of sauce or broth just add a little bit. The extra salt and umami flavor elevate everything. Doesn't matter the cuisine. It goes great in burgers

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[–] [email protected] 4 points 7 months ago (3 children)

I do a chicken pizza using tzatziki as the base sauce instead of tomato. Initially I was going to have it on top, but decided to go nuts. With the other Mediterranean ingredients on it, goes deliciously.

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[–] [email protected] 4 points 7 months ago* (last edited 7 months ago) (2 children)

A quarter-dash of cinnamon in anything that calls for ground or minced beef. Enhances the savory notes of the rest of your seasonings and broths. (Haven't tried this with pork yet; but considering the existence of molΓ©, I expect it to work with chicken too.)

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[–] [email protected] 4 points 7 months ago (1 children)

Dry sherry in tomato sauce, soups, or anything with beef in it.

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[–] [email protected] 4 points 7 months ago (4 children)

New Mexico hatch Green chilies on everything.

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[–] [email protected] 3 points 7 months ago

I find a lot of dishes are just better with oregano.

[–] [email protected] 3 points 7 months ago

When I make quesadillas, I put a thin layer of this really good chipotle sauce on the tortilla before I start adding the ingredients. Plus, butter for browning the tortilla always trumps cooking spray. Finally, when browning the meat, there’s a sweet and spicy sauce I’ll put in the pan along with some honey to finish browning the meat. Adds a layer of sticky goodness.

[–] [email protected] 3 points 7 months ago

Pumpkin pie. Add cardamom.

[–] natecox 3 points 7 months ago

Worcestershire sauce in tuna. It is delicious.

[–] [email protected] 3 points 7 months 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 7 months ago

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

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