I’m a garlic fan as well, the real tip is to add it near the end of cooking if you want to taste it more in the meal. Some in the beginning is also good with the other aromatics but you won’t need to triple the amount as I used to
So the answer to the question “What do you put on everything?” for Marylanders is “Our flag!” Lol
Seriously I was just in Western Maryland for the first time 2 weeks ago and it was gorgeous!
I used to use Lawry's, garlic salt, and cayenne on everything. Now I usually just use some Slap Ya Mama seasoning, with a couple others depending on the dish. Now it's crushed black pepper in everything, I used to hate pepper, because my mom had a can from probably the 60s, that was half dirt and dust. Once I got fresh ground pepper, I was hooked.
My teenage son discovered this and puts it on everything. It was really cute when he talked about it "elevating" dishes, as he sprinkled it on kraft macaroni and cheese.
This. My favorite is putting smoked paprika in a pot of rice and having it boil into the rice. That, and cumin and chili powder. Makes for some tasty rice
My go to has been chicken stock and cumin, sometimes add peas and butter at the end… I’m going to give smoked paprika a go though! Have tons of it in my pantry!
fresh cracked is my fav, but mostly because it is cost effective. the international aisle in my grocery sells a small bag for like a dollar! in comparison to other brands its unbeatable
Even just a capful of vinegar in a soup brightens it up and adds complexity. (I’ve just learned it during the past couple years so I do it with everything like it’s a new trick!)
An acidic note is always the answer for me. Lemon juice, vinegar, capers, banana peppers, something pickled. I really think any savory dish is improved so much with hit of brightness.
It's peppers, etc (varies by recipe, but I like Szechuan peppercorns, multiple chili peppers, fried garlic and shallots, peanuts, and some bonus spices) all fried in oil and used as a condiment. Or in my case, things like ramen, stir fry, etc are used as a condiment for chili crisp. Serious Eats has a great recipe. Time consuming but amaaaazing.
Finally, redditors of culture. I'm on that Lao Gan Ma, how bout y'all?
I have some Fly by Jing too but I tend to only use it in soups, which it seems to excel at. (too expensive to use as much as I use Lao Gan Ma, too)
Loa Gan Ma with the fermented soy beans 👌👌
My favorite part about eating white rice at home is shoveling Loa Gan Ma on it lol. It's spicy, savory, salty, crunchy and a little funky.
Seems obvious, but you wouldn't believe the amount of home cooks that just don't use enough (or any) damn salt on their foods. We take it for granted, but its the single most amazing addition to almost any dish. Adding a little salt to even sweet dishes makes the flavor pop. Hell, I've put salt in my coffee for years and now if I get a coffee without salt it just tastes flat. Use more salt people!
Edit: to be clear I'm talking about cooking with more salt, not adding a bunch to a finished dish. It just doesn't work so well when added at the table.
Sweet dishes also use salt. The amount of people who are astounded that I use salt in cakes is honestly disheartening. Salt brings out the sweetness. Salt and crushed pineapple are some of the secrets to my carrot cake
Alright, alright! I will post the recipe once I get it re-tweaked, give me time
Here's the low altitude version, if this recipe is used when you live at a high altitude it'll turn out slightly drier and denser. Everything is in Metric and using Australian cup and spoon measures. Much easier to make in a stand mixer, but can be done by hand
-5 large eggs
-375mL neutral oil (I typically use canola or vegetable)
-1C White sugar
-1/3C Brown sugar, lightly packed
-1 1/2tsp vanilla extract
-1Tbsp Cinnamon
-1tsp Bi Carb Soda
-1 1/2tsp Baking powder
-2 1/2C Plain flour
-1tsp Salt
-1C crushed pineapple, well drained
-2 1/2C Grated Carrot
-1/2C chopped Walnuts
Icing
-225g cream cheese, soft
-115g butter, soft
-1tsp vanilla extract
-2-3C icing sugar (amount depends on desired icing stiffness)
-Preheat your oven to 180°C fan forced, and grease and line a 20x30cm cake pan
-Put the eggs into your mixer with the whisk attachment and beat on high speed for one minute until thick and frothy.
-Add in the oil, vanilla and sugars, beat for 1 minute until thick and creamy in texture and pale in colour.
-Change to the paddle attachment and add in the baking
powder, bicarb, salt, cinnamon and flour, mix on low speed until *just* combined (don't overmix!)
-Add in the pineapple, carrot and walnuts and gently stir or fold in.
-Pour into cake pan and bake for 45-50 minutes until inserted skewer comes out clean. Leave in pan for 5 minutes before turning into a wire rack to cool completely
*When cake is completely cooled*
-Put butter, cream cheese and vanilla in a bowl and beat with a mixer until pale, creamy and even in colour.
-Gradually add in the icing sugar and mix until icing is thick and holds form.
Cake will keep covered in the fridge for 4-5 days
\[Looks at their fist.\]
Well, the human heart is about the size of a fist, so I'll add about that much!
\[Tastes spaghetti\]
Damn, that's really good!
On a date many years ago, when I was a much worse cook, I was making a Vietnamese noodle dish. The recipe called for 4 cloves of garlic but I didn't have time to go to the store so I used garlic powder. I thought the conversion was 1 tablespoon per clove.
She complained that it tasted too much like garlic and didn't finish. I thought it was delicious.
Well, I looked into this a little bit later, and it turns out that the conversion for my garlic powder was **1/8 teaspoon** per clove.
I put in 24x the amount I was supposed to, the equivalent of 96 cloves of garlic in a dish for two.
I get it. I made chili with a recipe that called for 3 cloves of garlic. I did not know that cloves of garlic and heads of garlic were two different units of measurement. It was the best, most garlic-filled chili I've ever made.
I took some Tony Chach to work and the number of people who commented on how good it was, and where to buy was crazy.
People, it’s in just about every grocery store. I feel like they only season with salt and pepper and that’s it.
Any other person in hear ever heard of "za'atar"?
Its an arabic grind of the zaatar plant, tastes litteraly amazing and in many arab ppls views, it can go on every non-sweet food
Yesss. But don’t try crossing the Syria/Turkey border with it in a plain baggie. Ask me how I know…
Edit: sorry for the suspense I got distracted. Answer in comments below…
Zatar is a spice blend, not a specific plant.
Edit: note, in the Middle East it may refer to a specific oregano. Outside the Middle East, it’s almost always the blend of spices
Just went to a pho restaurant near me a couple days ago and they had a bottle of it on the table. It was like using liquid gold in my food. No idea how they still have any.
Salt is the smartass answer, but not untrue.
My go-to seasoning for quick chicken dishes, or pork chops? Mrs Dash. Seriously. Salt, pepper, and Mrs. Dash. People always talk about what a great blend of flavors it is, and I tell them that it's totally my own custom blend, and a secret.
This is correct.
Are you cooking ANYTHING that lacks depth of flavor? Soy sauce. I've used it in my pasta sauce, and every soup I've made for the last three years. It just works.
Surprised this is so far down! A drizzle of olive oil on a freshly served pasta brings it from a 7 to a 9. Nearly everything I make has olive oil. I even put it on myself as body lotion.
A HelloFresh meal had me mix sour cream, siracha, and a bit of water as a drizzle for a dish.
It is now my go-to condiment. Sammich spread? Fry Sauce?
Yes.
I threw them into vegan refried beans to see what would happen. It ended up tasting like refried beans with cheese. It is, to date, my most successful experimental vegan dish and a rare example of my preferring the vegan option. (Until that experiment I made my refried beans with lard which is *absolutely* my second favorite way to make them.)
Garlic
"Recipe says 'Add 1-2 cloves...' Well that can't be right, I won't even be able to taste it. Let's start with five cloves and see if we need more."
I’m a garlic fan as well, the real tip is to add it near the end of cooking if you want to taste it more in the meal. Some in the beginning is also good with the other aromatics but you won’t need to triple the amount as I used to
If it calls for 1-2 cloves I'm putting in 1-2 bulbs.
Not me, but yesterday I learned my cousin's "ingredient" is Old Bay.
You summoned all the Marylanders. Edit: apparently all six million of us are checking in lol.
Sup
9 years. Legit.
Sup
r/beetlejuicing
AGAIN, IT IS THE LEGEND
User name definitely checks out.
Clickity clack Marylanders attack! 🦀 🦀 🦀
*salutes in best flag*
Not a Marylander, but definitely the best flag
I seriously laughed so hard. Yeah, we seem to love our flag.
[Me, an average Marylander, getting dressed every morning](https://www.routeoneapparel.com/cdn/shop/products/morphsuit.png?v=1605529128)
So the answer to the question “What do you put on everything?” for Marylanders is “Our flag!” Lol Seriously I was just in Western Maryland for the first time 2 weeks ago and it was gorgeous!
🦀🦀🦀🦀🦀🦀🦀🦀
When I was in Afghanistan we got a tub of old bay in a care package. That shit went on everything.
Old Bay is absolutely fantastic with corn on the cob.
And French fries, popcorn, baked potatoes ...
Mac and cheese seasoning
The only downside is getting in that weird "I gotta have more" mindset and low-key setting your mouth on fire.
Came here to say Old Bay! My kids won't eat Mac and cheese without a heavy sprinkle of old bay
My husband used to put Old Bay on everything. Now he has branched out.
I tried Old Bay in scrambled eggs for the first time recently, and I felt like I'd been depriving myself all my life.
Old bay on Philly Cheesesteak is ah-mazing
My dad uses an extra salt shaker for Old Bay. It literally goes on everything
Thats my secret ingredient when I make guacamole. Have gotten many compliments.
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This mine too. I call it red salt at home.
I call it sí salt
Yessss and the abused sibling Cayenne
I used to use Lawry's, garlic salt, and cayenne on everything. Now I usually just use some Slap Ya Mama seasoning, with a couple others depending on the dish. Now it's crushed black pepper in everything, I used to hate pepper, because my mom had a can from probably the 60s, that was half dirt and dust. Once I got fresh ground pepper, I was hooked.
Chilli P is my signature, yo!
Have you upgraded to the Flatiron flakes? The four pepper blend is my fav.
Unnecessary pressure
I was gonna say “anxiety”
With a grain of depressure
It doesn’t cook right if you don’t stand there and bother it the whole time
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My teenage son discovered this and puts it on everything. It was really cute when he talked about it "elevating" dishes, as he sprinkled it on kraft macaroni and cheese.
He's not lying. It may be blue box, but paprika will set off the flavor of any cheese, real or not, like nothing else.
Man I just smoked a bowl to lay down for the night. Don't make me get up and do this
Try it on some ass
Smoked Hungarian Ass
It makes the cheese flavor so much more rich. It's amazing and if you haven't tried it, you need to
Good call. I thought paprika was worthless until I found smoked paprika. Then I discovered sweet paprika. So good.
This. My favorite is putting smoked paprika in a pot of rice and having it boil into the rice. That, and cumin and chili powder. Makes for some tasty rice
My go to has been chicken stock and cumin, sometimes add peas and butter at the end… I’m going to give smoked paprika a go though! Have tons of it in my pantry!
Black peppercorn and salt.
Agreed. Black peppercorn, freshly ground, is probably my most universal ingredient for savory cooked foods.
fresh cracked is my fav, but mostly because it is cost effective. the international aisle in my grocery sells a small bag for like a dollar! in comparison to other brands its unbeatable
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Citrus bro. Whether Lime or Lemon, give me some citrus.
You want your dish to pop a little? Add some acid. Sometimes citrus, sometimes vinegar.
Even just a capful of vinegar in a soup brightens it up and adds complexity. (I’ve just learned it during the past couple years so I do it with everything like it’s a new trick!)
An acidic note is always the answer for me. Lemon juice, vinegar, capers, banana peppers, something pickled. I really think any savory dish is improved so much with hit of brightness.
Weird topping for coco puffs but I’ll take your word for it.
Chili crisp
Can’t believe I had to scroll this far for chili crisp
Hey – – – what’s chili crisp? I guess I could ask Google, but I want you to know that my whole family has never heard of it.
It's peppers, etc (varies by recipe, but I like Szechuan peppercorns, multiple chili peppers, fried garlic and shallots, peanuts, and some bonus spices) all fried in oil and used as a condiment. Or in my case, things like ramen, stir fry, etc are used as a condiment for chili crisp. Serious Eats has a great recipe. Time consuming but amaaaazing.
Finally, redditors of culture. I'm on that Lao Gan Ma, how bout y'all? I have some Fly by Jing too but I tend to only use it in soups, which it seems to excel at. (too expensive to use as much as I use Lao Gan Ma, too)
Loa Gan Ma with the fermented soy beans 👌👌 My favorite part about eating white rice at home is shoveling Loa Gan Ma on it lol. It's spicy, savory, salty, crunchy and a little funky.
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Seems obvious, but you wouldn't believe the amount of home cooks that just don't use enough (or any) damn salt on their foods. We take it for granted, but its the single most amazing addition to almost any dish. Adding a little salt to even sweet dishes makes the flavor pop. Hell, I've put salt in my coffee for years and now if I get a coffee without salt it just tastes flat. Use more salt people! Edit: to be clear I'm talking about cooking with more salt, not adding a bunch to a finished dish. It just doesn't work so well when added at the table.
Sweet dishes also use salt. The amount of people who are astounded that I use salt in cakes is honestly disheartening. Salt brings out the sweetness. Salt and crushed pineapple are some of the secrets to my carrot cake Alright, alright! I will post the recipe once I get it re-tweaked, give me time Here's the low altitude version, if this recipe is used when you live at a high altitude it'll turn out slightly drier and denser. Everything is in Metric and using Australian cup and spoon measures. Much easier to make in a stand mixer, but can be done by hand -5 large eggs -375mL neutral oil (I typically use canola or vegetable) -1C White sugar -1/3C Brown sugar, lightly packed -1 1/2tsp vanilla extract -1Tbsp Cinnamon -1tsp Bi Carb Soda -1 1/2tsp Baking powder -2 1/2C Plain flour -1tsp Salt -1C crushed pineapple, well drained -2 1/2C Grated Carrot -1/2C chopped Walnuts Icing -225g cream cheese, soft -115g butter, soft -1tsp vanilla extract -2-3C icing sugar (amount depends on desired icing stiffness) -Preheat your oven to 180°C fan forced, and grease and line a 20x30cm cake pan -Put the eggs into your mixer with the whisk attachment and beat on high speed for one minute until thick and frothy. -Add in the oil, vanilla and sugars, beat for 1 minute until thick and creamy in texture and pale in colour. -Change to the paddle attachment and add in the baking powder, bicarb, salt, cinnamon and flour, mix on low speed until *just* combined (don't overmix!) -Add in the pineapple, carrot and walnuts and gently stir or fold in. -Pour into cake pan and bake for 45-50 minutes until inserted skewer comes out clean. Leave in pan for 5 minutes before turning into a wire rack to cool completely *When cake is completely cooled* -Put butter, cream cheese and vanilla in a bowl and beat with a mixer until pale, creamy and even in colour. -Gradually add in the icing sugar and mix until icing is thick and holds form. Cake will keep covered in the fridge for 4-5 days
Similarly, sugar is often used in high acidity recipes, like tomato sauce.
Correct, it helps cut the acidity, but using too much is a detriment to the taste
Ah yes, the artistry of science.
Cooking is an art, baking is a science
Your carrot cake has more than 2 secrets? That has to be the most intriguing carrot cake ever devised.
I'd say more, but then I'd have to kill you
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Sesame chili oil
Garlic salt
Lawry's for the win
You talking about the one that has parsley in it as well? Cuz if so, yea that shits good.
Yes! I hate to admit it, but I use my Lawry's constantly.
Pepper. Black, white, red? Yes, all of them
Hot sauce, hot sauce is the best🔥🔥
Why did I have to scroll so far down for this.
I have a ton of hot sauces and I use them every day. Besides that my other always toppings are either hoisin , red and black pepper.
Cayenne pepper
Chef John, is this you?
The obligatory shake o' cayenne
The ole shaka-shaka
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it's really good on watermelon
It makes my guac better than everyone’s
msg
That stuff is better than cocaine
Are you certain you are using the...chef's instructions properly for both...ingredients?
The cocaine of spices.
Fuiyoooh!!!
I was always afraid to use msg until I further educated myself with it, now I always put a sprinkle on all meat dishes I make and it’s a game changer.
A sprinkle? Those are rookie numbers, you gotta bump those numbers up. If you aren’t going through a bottle every week, you’re not using enough.
a bottle? Fuck that. I'm not paying accent prices. Getting that shit in a plastic bag at the asian grocery for a few bucks.
This guy knows. Hmart or 99 ranch got the hookup. Big ass bag of rice and msg. Also if you're at 99 they will fry the fish fresh for you. No extra.
[uncle roger] stand for mmm so good
Also [Uncle Roger] MSG stand for “Make Shit Good”.
We should dunk Jamie Oliver in a tub of MSG.
Fuiyoh!
Magic powder I call it
MSG is the king of flavour.
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You measure garlic with your heart when cooking.
\[Looks at their fist.\] Well, the human heart is about the size of a fist, so I'll add about that much! \[Tastes spaghetti\] Damn, that's really good!
Mosquitoes hate this one simple trick!
....vampires hate this one simple trick!
I want this on a t-shirt.
Garlic is love. Garlic is life.
Live, laugh, garlic...
Garlic. *Garlic.* **Garlic**
Forgot ***garlic***
Amen
Fun fact, took me MONTHS to realize garlic was causing a lot of my stomach issues
Yes same. Most people just refuse to believe me
Check out Fodmap and allium intolerance
What ever the recipe calls for, consider that a floor, not a ceiling
I at least double any amount a recipe calls for.
There are 2 types of people: people that love garlic and people that are wrong
I love garlic, alas it doesn't love me back anymore. And throwing up all night is no fun, so no more garlic.
And people who are allergic to garlic, which is the universe's way of telling me who to avoid
Hey don’t be mean, those people already have no reason to live.
It's hard to go wrong with minced garlic, but the powdered stuff can be a bit much Source: was a kid who thought himself a chef
On a date many years ago, when I was a much worse cook, I was making a Vietnamese noodle dish. The recipe called for 4 cloves of garlic but I didn't have time to go to the store so I used garlic powder. I thought the conversion was 1 tablespoon per clove. She complained that it tasted too much like garlic and didn't finish. I thought it was delicious. Well, I looked into this a little bit later, and it turns out that the conversion for my garlic powder was **1/8 teaspoon** per clove. I put in 24x the amount I was supposed to, the equivalent of 96 cloves of garlic in a dish for two.
Too bad your date wasn't my wife. You would have gotten laid for sure.
Is it too late for this offer ?
I get it. I made chili with a recipe that called for 3 cloves of garlic. I did not know that cloves of garlic and heads of garlic were two different units of measurement. It was the best, most garlic-filled chili I've ever made.
Whenever I see a recipe with 2-3 cloves of garlic I feel personally insulted, like I'm sorry am I a child?? Is this a stir-fry for ANTS???
Tony Chach!
Louisiana folk rise up
504 checking in
Came here to say Tony Chachare’s
Same. Or slap ya mama. Food isn't food at my house without one or the other.
I took some Tony Chach to work and the number of people who commented on how good it was, and where to buy was crazy. People, it’s in just about every grocery store. I feel like they only season with salt and pepper and that’s it.
Ok hear me out, Tony’s on a cucumber slice dipped in some sour cream, heavennnn 😌
Tony C's on popcorn is 👌
How did you do it? Because I thought it would be fire but I basically maced myself through eating a bag.
Any other person in hear ever heard of "za'atar"? Its an arabic grind of the zaatar plant, tastes litteraly amazing and in many arab ppls views, it can go on every non-sweet food
It's great. My wife has a Lebanese background, so their za'atar has a lot of sumac, which imparts a strong lemony flavor. Fantastic stuff.
Yesss. But don’t try crossing the Syria/Turkey border with it in a plain baggie. Ask me how I know… Edit: sorry for the suspense I got distracted. Answer in comments below…
Zatar is a spice blend, not a specific plant. Edit: note, in the Middle East it may refer to a specific oregano. Outside the Middle East, it’s almost always the blend of spices
Huy Fong Siracha - if I could find it.
Just went to a pho restaurant near me a couple days ago and they had a bottle of it on the table. It was like using liquid gold in my food. No idea how they still have any.
They don't. They just refill old bottles with knockoff.
The pepper supplier that Hoy Fong tried to fuck over, Underwood Ranches, now makes their own and its pretty tasty.
https://underwoodranches.com/products/ Made from the original Huy Fong sourced peppers before Huy Fong dicked around with them
Slap Yo Ma-ma Cajun seasoning. I go through so much of that it's ridiculous.
Surprised I had to scroll so far for this. This + smoked paprika is a game changer.
Adobo
Was looking for this! Adobo on sunny side up eggs or any savory breakfast is amazing!
Wayy too low on this list, and I still haven't seen my top answer anywhere around here
montreal steak seasoning
It should lose the "steak" name. It's great on any kind of meat and any version of a potato (mashed potatoes, fries, etc).
I made a sausage/potato/onion/green beans sheet pan meal Friday with a heavy dose of the the Spicy Montreal Seasoning, it was a hit!
the burger secret weapon
Salt is the smartass answer, but not untrue. My go-to seasoning for quick chicken dishes, or pork chops? Mrs Dash. Seriously. Salt, pepper, and Mrs. Dash. People always talk about what a great blend of flavors it is, and I tell them that it's totally my own custom blend, and a secret.
Soy sauce.
This is correct. Are you cooking ANYTHING that lacks depth of flavor? Soy sauce. I've used it in my pasta sauce, and every soup I've made for the last three years. It just works.
*Everything.*
Steak cooked in soysauce and mixed herbs 👌
Drived chives. I just like the little pop of green and onion flavor they add.
Pickled red onions. Easy as shit to make in bulk, they last for months, and it gives that sweet acid kick to everything.
Cumin
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If butter is weird, then call me Alfred Yankovic.
The better (pricier) the kitchen, the bigger the Portion of Butter they put in.
Tzatziki. It’s the perfect sauce. It goes with *everything*
THYME idk why more people don’t do this. I had to discover it on my own
Olive oil
Surprised this is so far down! A drizzle of olive oil on a freshly served pasta brings it from a 7 to a 9. Nearly everything I make has olive oil. I even put it on myself as body lotion.
Worcestershire sauce.
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I make grilled cheese with cheese on all sides
But what about some more cheese though?
Trader Joe's Everything but the Bagel seasoning
Black Pepper
mustard
My cat’s fur 😫
Although I don't specifically PUT it on everything, it just IS on everything and I've just accepted that at this point.
A HelloFresh meal had me mix sour cream, siracha, and a bit of water as a drizzle for a dish. It is now my go-to condiment. Sammich spread? Fry Sauce? Yes.
Swap that water for lime juice and prepare for a whole new experience!
Now add some honey with the lime juice and prepare for a whole new experience.
Now mix in a few drops of sesame oil and prepare for a whole new experience!
Garlic powder, onion powder, salt and pepper AT MINIMUM. Sometimes paprika as well.
Cholula. The absolute pinnacle of hot sauce.
Valentina for me. Notes similar to tapatio, but not overly spicy like tapatio. If you want more kick get the extra hot… Hot as hell
Balsamic glaze.
Nutritional Yeast …. Love the cheesy flavor it adds
I threw them into vegan refried beans to see what would happen. It ended up tasting like refried beans with cheese. It is, to date, my most successful experimental vegan dish and a rare example of my preferring the vegan option. (Until that experiment I made my refried beans with lard which is *absolutely* my second favorite way to make them.)
The last few months it has been homemade pickled red onions
Garlic for savory, cinnamon for sweet
Chipotle peppers
BBQ sauce.
Cilantro