Chicken Boullion cube to everything with liquid. It is my secret MSG enhancer, without admitting to using MSG:) Plus I make most of my own stock, so adding a cube is a helpful way to getting that Unami without committing to anchovies or mushrooms. Love the anchovy comments, I need to sneak more in, secretly of course. People think they hate MSG and anchovies, but they really don’t.
Apr 21, 2022·edited Apr 21, 2022Liked by Andrew Zimmern
I use Badia Complete seasoning a lot. It has a great blend of all purpose herbs and not too much salt. For any Asian dish that I want to add a slight kick to, whether during cooking or when I sit down to eat, I use Japanese Seven Flavor spice (Shichimi Togarashi). It is on the tables of all "diner" type restaurants in Japan, and it is amazing. A blend of chiles, sesame seeds, seaweed, and orange peel, but no salt. Yum!
Mr Zimmern, could you do a post about different ways to use anchovies? I just read about Caesar Spaghetti from www.thekitchn.com, but I need more ideas! ☺️
Apr 22, 2022·edited Jun 8, 2022Liked by Andrew Zimmern
I'm real believer in the 'Bay Laurel' leaves fresh or dried... it's one ingredient that when not used, it seems like something 's missing??? Another key ingredient I love to use, is a great quality Oyster sauce... provides a ton of Umami + a richness adding depth to stews, sauces, soups, ect... Sometimes only a dab or 6 depending...
Ok first of all I love that KitchenAid mixer with the flat black paint. Very cool. My secret ingredient is catnip. Makes for a fun dinner party… You should see the people rolling around on the floor after ingesting. 😹 Seriously though, and sadly, I don’t cook much, but do use lemon zest occasionally to brighten up a dish 🍋
Agreed that Anchovies are a "must," in every kitchen. I have tins. I have jars ... even tubes. And, I like to try those that are sold in "flavored" oils. They can lend that "little something."
I love Garbanzo/Cece/Chickpea. While I have the dried, on hand. I love to puree some of the canned beans, to add texture, and depth of flavor to so many dishes.
Chicken Boullion cube to everything with liquid. It is my secret MSG enhancer, without admitting to using MSG:) Plus I make most of my own stock, so adding a cube is a helpful way to getting that Unami without committing to anchovies or mushrooms. Love the anchovy comments, I need to sneak more in, secretly of course. People think they hate MSG and anchovies, but they really don’t.
Duck fat. Yeah, I'm a one-trick pony, I know.
I use Badia Complete seasoning a lot. It has a great blend of all purpose herbs and not too much salt. For any Asian dish that I want to add a slight kick to, whether during cooking or when I sit down to eat, I use Japanese Seven Flavor spice (Shichimi Togarashi). It is on the tables of all "diner" type restaurants in Japan, and it is amazing. A blend of chiles, sesame seeds, seaweed, and orange peel, but no salt. Yum!
Mr Zimmern, could you do a post about different ways to use anchovies? I just read about Caesar Spaghetti from www.thekitchn.com, but I need more ideas! ☺️
I'm real believer in the 'Bay Laurel' leaves fresh or dried... it's one ingredient that when not used, it seems like something 's missing??? Another key ingredient I love to use, is a great quality Oyster sauce... provides a ton of Umami + a richness adding depth to stews, sauces, soups, ect... Sometimes only a dab or 6 depending...
Fish Sauce and Anchovies (not together) are my favorite things!
Freshly ground nutmeg
Calabrian chiles in any form - dried, in oil, in vinegar
Ok first of all I love that KitchenAid mixer with the flat black paint. Very cool. My secret ingredient is catnip. Makes for a fun dinner party… You should see the people rolling around on the floor after ingesting. 😹 Seriously though, and sadly, I don’t cook much, but do use lemon zest occasionally to brighten up a dish 🍋
Agreed that Anchovies are a "must," in every kitchen. I have tins. I have jars ... even tubes. And, I like to try those that are sold in "flavored" oils. They can lend that "little something."
I love Garbanzo/Cece/Chickpea. While I have the dried, on hand. I love to puree some of the canned beans, to add texture, and depth of flavor to so many dishes.
Anchovies without a doubt for me. Melt them and add veal meatballs. They add depth to so many recipes
Wherever appropriate, I add fish sauce and MSG.
Also i love, loveage, put it in roasted vegt, soups, broths....has a celery taste but more floral
Wildly Delicious garlic basil salt.....no msg....but creates the umf in all your dishes, that takes it to a better level
Barrel aged soy or white soy at the end of cooking
A teaspoon of vanilla extract in a pot of vegetable soup. Seriously.
Also, cinnamon in chili or marinara sauce.