What's your WEIRD WONDER INGREDIENT? (whisky, cider, horseradish, creamy)

[allforcats]

Originally Posted by sandgirl

I use coca-cola and worcestershire sauce to marinate my steaks. Steaks will be tender and flavorful every time.

WAHOO!! Okay! I will raise the first bite of my next cola-worcestershire steak to salute you! Can't wait to try this. Thank you!

[allforcats]

Originally Posted by BlueWillowPlate

You can grow your own, that's what I do.

I don't think I have any really *off the wall* secret ingredient.

I put nutmeg in al fredo sauce and cinnamon in spaghetti sauce but I think a lot of people do that.

I do like to occasionally use maple syrup.
When I make French toast, a put a bit of syrup in the batter.
I've even made salmon with maple syrup!

Would you please consider adopting me??! Wow, anyone who thinks in terms of dill weed, nutmeg, cinnamon and maple syrup --- mmmmmmmmm

[sandgirl]

Originally Posted by allforcats

WAHOO!! Okay! I will raise the first bite of my next cola-worcestershire steak to salute you! Can't wait to try this. Thank you!

Enjoy! I've tried different methods, but like this one the best.

[elston]

Originally Posted by sandgirl

I use coca-cola and worcestershire sauce to marinate my steaks. Steaks will be tender and flavorful every time.

I had heard that if you left a nail or a spike in coke it would dissappear....just how long do you marinate your steak, in the nail eating brew?

[sandgirl]

Originally Posted by elston

I had heard that if you left a nail or a spike in coke it would dissappear....just how long do you marinate your steak, in the nail eating brew?

Well yeah, I guess if you leave the steak in the coke for 60 days it would eat it up.

The phosphoric acid tenderizes, and the caramel adds to the flavor. For half inch steak marinate 1-2 hours, depending on the quality of the meat.

[MB2]

All I try to use are FRESH herbs I grow in my yard.
It's appealing to the eyes, and adds the little "pick me upper" and "umpf" into dishes.
Makes a world of a difference in dishes, and is healthy as well.

[andreaspercheron]

Originally Posted by southdown

and dark chocolate in chilli, mmmm

Really??? Dark chocolate in chili? Hmm.. sounds intriguing! I'll definitely try it!! How much do you use? What kind?

[elston]

The dark chocolate in chili sounds like a variation on mole sauce which uses chocolate also in a traditional mexican sauce.

[InLondon]

Parmesan cheese and pepper.

[southdown]

Originally Posted by andreaspercheron

Really??? Dark chocolate in chili? Hmm.. sounds intriguing! I'll definitely try it!! How much do you use? What kind?

As Elston says, it is a Mexican tradition to add dark choc to some dishes. Chocolate was originally not sweet, more a savoury ingredient (i believe).

To a pot of chilli with 1lb meat, I use three or four squares of a very strong (70% cocoa solids) choc, good quality and not very sweet. You can use plain cocoa powder too, the unsweetened kind.

It adds a depth and kind of nutty smokiness that goes great with chilli. It also gives it a darker colour, which I like.

Chilli flavoured choc is good too!