Secret ingredient noncompetition

[Col. Flagg]

Raisins in scrambled eggs.

 

This is wrong on soooo many levels. 

[SSScout]

Herr Oberst Flagg:  entschuldigung, Ya, Puten, nicht  Puter.  

[Oldscout448]

Rum extract in cherry and chocolate cobbler.

This I gotta try

[Eagle94-A1]

Another ASM in my troop carries a pouch of bacon bits for non-desserts and another of semi-sweet chocolate for desserts. He figures you can't go wrong with bacon and chocolate

 

 

No, you can NOT go wrong with bacon and chocolate.

 

My "secret ingredient" is only in my current neck of the woods. Back home it was a staple: Tony Chachere's seasoning salt. We used it for everything.

 

Another one, when I can get it, is coffee with chicory. Heat up some evaporated milk and make some Cafe au Lait.

[elitts]

Parmesan Cheese - A healthy quantity added to almost everything.  Adds some zip to bland things.

 

Successfully added to:

 

Scrambled Eggs,

Mashed Potatoes,

Mac n Cheese,

Au Gratin Potatoes,

Hamburger Helper,

Spaghetti,

Broccoli Cheese Soup,

Corn Chowder,

Bean Dip,

 

 

Also, Us 1/3rd Orange Juice instead of water for most recipes that are made from Bisquick.  The acid neutralizes any excess baking powder and improves the flavor.

Edited September 15, 2017 by elitts

[numbersnerd]

I snag the packets of crushed pepper from pizza deliveries and use it to kick up dishes on short notice. Works especially well with dehydrated meals.

[mashmaster]

I always have lemons for cooking.  Lemon zest and/or juice brightens up most dishes and gives them a fresher taste.

[cchoat]

Tabasco Sauce. If it can make an MRE palatable, it's got to be good. I carry a small bottle on a belt pouch. (Keep a few back up bottles in the trailer, the scouts are always "borrowing" mine.)

[RememberSchiff]

Tabasco Sauce. If it can make an MRE palatable, it's got to be good. I carry a small bottle on a belt pouch. (Keep a few back up bottles in the trailer, the scouts are always "borrowing" mine.)

 

So you are using Tabasco sauce to eat MRE's and your scouts are using it to repel bears? 

[Stosh]

The reason certain cultures use a variety of spices, especially those with a bit of "heat' in them is to cover up the fact that not all the ingredients are as "fresh" as they should be and might be going bad. 

 

As a kid I did learn that if one puts enough ketchup on anything, it will go down without too much of a struggle.

 

As an adult I did learn that if it doesn't look palatable, one doesn't have to eat it.