What flavours do you add more of when cooking?

[hungry 4 kicks]

I'm a registered user.....

 

[Y_I_Otter]

You don't really have to increase the quantity of garlic-- IF you're using real, temperate-climate, hardneck garlic.

Look for it. Ask for it. Hell, demand it. The breed you're looking for is called 'Music'.

The stuff being dumped on the market by China, Vietnam and other Asian countries for bargain-basement prices is complete crap and no amount of increasing it will make a recipe any 'garlickier', overall. There will just be more sub-standard garlic in it.

 

[DexterTCN]

I like to add thyme to most things, there's no end to its versatility and suitability. Meats, poultries, veg, soups, pastas....and especially gravies.

 

[Badger Kitten]

Black pepper goes on everything; even strawberries

 

[temper_tantrum]

Black pepper goes on everything; even strawberries

I recently had the most amazing black pepper & strawberry sorbet, at a restaurant. It was an absolute zinger.

 

[dilute micro]

tabasco and vanilla ice cream

 

[ericjarvis]

Cumin, basil, and garlic.

 

[Ms T]

The loads of garlic thing slightly annoys me if I'm honest. The amount of times you taste unbalanced dishes, full of bitter or old garlic that's been cooked badly, is pretty offputting. It's a bit like blokey blokes showing off by putting ten tons of chilli into everything or salting everything without tasting.

I love my garlic tbh, but past a certain point it doesn't contribute that much. Especially if it's old crop

^^^^ I agree with this. It's all about balancing the flavours, innit?

 

[Bassism]

Tomato tinned fresh paste whatever I love tomatoes and chuck em in wherever i can get away with it.

 

[invisibleplanet]

I also chuck in more paprika than recipes say, as it never seems to come through unless you do.

You need Hungarian paprika, then you won't need to do that anymore

 

[Cloo]

You need Hungarian paprika, then you won't need to do that anymore

We're going to Budapest in a few weeks and I am looking forward to some hot goulash action. Mmmmm!

 

[cesare]

Black pepper goes on everything; even strawberries

Me too

 

[Thimble Queen]

garlic, black pepper and lime... and chilli

 

[invisibleplanet]

We're going to Budapest in a few weeks and I am looking forward to some hot goulash action. Mmmmm!

Lovely! Bring back some genuine, unadulterated Hungarian Paprika, please!

 

[sojourner]

Smoked paprika. Hell, I even add it when it doesn't demand it - I'm such a maverick

Salt - but only if I'm cooking with spinach, otherwise I think too much salt is put in most recipes

Maybe a clove or 2 more of garlic, depending on the dish

Oh, and chillies. When they say 'leave out the seeds', I ignore that, because I fucking adore the heat from them

 

[ringo]

Chillis and garlic.

 

[crustychick]

chilli, garlic, most veggies, and soy sauce.

man, we cane the soy sauce in our house...

 

[FridgeMagnet]

I've been adding Maggi cubes to lots of things recently. Cheap as chips at the cash and carry and makes a boring vegetable casserole taste not nearly as boring.

(Ingredients: Salt, MSG, sugar, hydrogenated palm oil, corn starch, "spices", caramel powder, vinegar and citric acid. All the good stuff then, cubic umami.)

 

[blueplume]

Black pepper goes on everything; even strawberries

balsamic vinegar gives such a nice flavor to strawberries... don't feel for pepper with sweet

a blent of black-white and grey pepper
cilantro/coriander

 

[Herbsman.]

salt

vinegar

tomato ketchup

 

[Herbsman.]

curry sauce

 

[ringo]

You're not making it right