hominy in chili
this post was submitted on 19 Mar 2024
244 points (97.3% liked)
Asklemmy
49268 readers
428 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy π
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 6 years ago
MODERATORS
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, thereβs a sweet and spicy sauce Iβll put in the pan along with some honey to finish browning the meat. Adds a layer of sticky goodness.
I find a lot of dishes are just better with oregano.
Balance acidity, that's pretty much how to make every sauce delicious. Per OP's suggestion, that free glutamate punch also helps.
Add two or three tablespoons of sugar when you're making a batch of salsa, just a tiny hint of sweetness is all it takes~
Salt, butter and garlic. But I have a feeling my secret ingredients aren't all that secret.
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.
Dashi. Makes dishes get a lot of umami.