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My grandmothers "secret ingredient" in everything was peanut butter. Bless her heart, she was a terrible cook and had the impression that no matter the food or recipe, if she ruined the dish, adding peanut butter would fix it.
So... Burned scrambled eggs... With peanut butter. Fried chicken with a mushy crust? Brush it with a mixture of peanut butter and milk (to make it thin/runny). Raw meatloaf mixture too soggy? Add a cup of peanut butter.
How any of her children managed to survive to adulthood is a mystery...
Fresh grated nutmeg adds an interesting note to savory dishes...
Definitely adds to the dish but knowing how much is enough is important. I've gone just a tad too much where someone will say "What's that flavor?" The trick is harmony - not a stand-out note.
Indian and Moroccan cuisines rely on the harmonious blend of aromatic herbs and spices, any one of which can ruin the dish if too much is used.
When I was young there were some very popular cakes that were made with a can of Campbells tomato soup as one of the ingredients. One was a spice cake and the other was chocolate.
Lubby, if I had some made, I put in a bit of aioli in my scrambled eggs just before cooking. It does give it a fluffy texture. Most of the time, it's a bit of buttermilk.
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