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Your Most Versatile Ingredient

#1
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3/26/02 at 12:42pm
  • Joined: March 2002
  • Location: Atlanta, GA
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What is the ingredient that you consider to be the most versatile and why?

Matt
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#2
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3/26/02 at 12:59pm
  • Joined: July 2000
  • Location: CT.
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My Hands, Nuff said

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן

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#3
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3/26/02 at 1:06pm
  • Joined: August 2000
  • Location: This 'n that galaxy.
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The creativity/perspicacity afforded by my brain, both the left and right hemispheres.
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#4
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3/26/02 at 1:14pm
  • Joined: July 2001
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That was easy

Oh I have checked that

With a kilo of flour and 1 bottle of olive oil I can prepare a 3 courses meal and dessert

:)

"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)

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#5
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3/26/02 at 2:30pm
  • Joined: May 2001
  • Location: New York, NY
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Would that I were so proficient! But I believe it of you, Athenaeus!

My vote goes to the incredible, edible EGG. What else is such a textural chameleon -- solidifying some foods, making others lighter than air, itself on occasion both liquid and solid at the same time? And nobody has to die for us to use them (except maybe the bugs that the birds eat).

Co-Moderator, Cooking Questions
"Notorious stickler" -- The New York Times, January 4, 2004

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#6
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3/26/02 at 3:36pm
  • Joined: November 2001
  • Location: Florida (for now)
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Cheese. Cheese enriches everything and there is such an array, sweet and savory dishes are both covered - not to mention the calcium benefit.
Food is sex for the stomach.
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#7
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3/26/02 at 3:42pm
  • Joined: March 2001
  • Location: Montreal, Quebec, CANADA
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SALT! It enlivens everything, from savory to sweet!! :)

K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»

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#8
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3/27/02 at 4:56am
  • Joined: January 2002
  • Location: Genoa, Italy
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Rice!
I think there's no need to explain why...

Pongi
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#9
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3/27/02 at 2:01pm
  • Joined: April 2000
  • Location: Montréal
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I'm with Athenaeus and Suzanne. Add butter and Kimmie's salt. I'll be happy. And yeast...


When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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#10
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3/27/02 at 2:42pm
  • Joined: February 2001
  • Location: eastern MA
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Can I have two ingredients? Onions and parsley.

It's not Dairy Queen.

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#11
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3/27/02 at 3:07pm
  • Joined: March 2002
  • Location: Atlanta, GA
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I was hoping someone would say onions. If you're a chef and you've never played with some Vidalia onions....you really should. Heck, even if you aren't a chef you should. I've eaten them like an apple.

Matt
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#12
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3/27/02 at 3:46pm
  • Joined: June 2001
  • Location: Minnesota
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Hrm... ingredient chef :)

Kuan
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#13
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3/27/02 at 3:48pm
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  • Location: Montreal, Quebec, CANADA
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VIDALIAs are the sweetest! They have their own festival and their own website!

:bounce:
:bounce:
:bounce:

K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»

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#14
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3/27/02 at 3:48pm
  • Joined: June 2001
  • Location: Minnesota
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I agree with Suzanne. I think the egg is the most versatile. After that it's flour, then maybe chicken. But the egg definitely before the chicken :p

Kuan
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#15
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3/27/02 at 4:27pm
  • Joined: March 2002
  • Location: Atlanta, GA
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I guess it depends on how clumsy he is with a knife? That would be one ingredient in rather short supply...

Matt
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