hominy in chili
this post was submitted on 19 Mar 2024
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Balance acidity, that's pretty much how to make every sauce delicious. Per OP's suggestion, that free glutamate punch also helps.
Bog standard "all purpose seasoning" in mac n cheese. Just elevates the whole thing.
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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.
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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.
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Sliced watermelon with Tajin spice is the food of the gods.
Beans (usually black beans, but I've been looking more into other varieties lately), lentils, peas, soy curls, tofu, tempeh, tvp, rice, oat groats, barley, quinoa, bulgur, amaranth, other grains I can't remember at the moment, and seitan: wherever most people would use mutilated body parts.
I put a pinch of freshly roasted and ground cumin in my guac. Gives it a little oomph
Scrambled eggs. Add some cream and onion.