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Your favorite single ingredient

post #1 of 46
Thread Starter 
It's a real hard question to answer for me. If you had to narrow your ingredients into a single all time favorite ingredient (excluding salt and pepper) what would you say does it for you?

I think I'd have to say garlic for me. I enjoy garlic as an ingredient in more dishes of differing region and style than any other single ingredient I can think of. It's flavorful, a bit spicy, and healthy to boot!

Now see if you can decide on a single one!
post #2 of 46

MEAT!!!

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 46
Arugula.
Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #4 of 46
Onions and garlic is standard for me. 

Favorite at the moment is juniper berries.  It turns gamey meat into gold! 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 46
it would have to be garlic for me as well...mmm....onions are a close second.
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #6 of 46
Love.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #7 of 46
 Smoke
Thanks,

Nicko 
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All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #8 of 46
cumin, i use alot of it at home
Chef it up errrrday!!!
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Chef it up errrrday!!!
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post #9 of 46

I really enjoy Dill.

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
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Wine and Cheese
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
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post #10 of 46
I'd have to say garlic.. I love the stuff!
OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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post #11 of 46
Quote:
Originally Posted by boar_d_laze View Post

Love.

BDL
 Good answer. We were taking the piss in baking at college, and our instructor actually told us that love was NOT the secret ingredient in everything. I think a part of me died that day..

Without giving it too much thought:

Butter.
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Want to see what I'm getting up to at college and in my spare time? Check out my blog or feel free to recommend one you think I might like!
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post #12 of 46
lemon juice. 
"Passion is in all great searches and is necessary to all creative endeavors." - W. Eugene Smith
 
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"Passion is in all great searches and is necessary to all creative endeavors." - W. Eugene Smith
 
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post #13 of 46

Onions (white, red, yellow, green). Cilantro comes in as a close second.

post #14 of 46
Wine, you may not call it an ingredient but I consider it one when you are pairing wines and food as it compliments the dish as if it were an actual ingredient. 

But to answer your question in a less out of the box way:

Cheese
post #15 of 46
Avocados. They are the perfect food.
"If you never did, you should. These things are fun, and fun is good."  Dr. Seuss
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"If you never did, you should. These things are fun, and fun is good."  Dr. Seuss
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post #16 of 46
Who could pick just one? 

Lemon, Garlic and Rosemary is one of my favorite combinations. Each separately is also quite good.

I suppose I could make an argument that the soy bean is my favorite single ingredient but that's more for what it can be turned into that makes so many things good. Soy sauce, hoisin, bean paste, tofu....
post #17 of 46
Olive oil. Can not live without.
post #18 of 46
Definitely a tough question.  My answer would have to come from one of these three:

Meat

Vegetables

Seasonings


As side ingredients that make so much other cooking possible, I'm undecided between butter and eggs.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #19 of 46
A Personal Chef in the kitchen
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #20 of 46
Bourbon, applied internally.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #21 of 46
Lemon

Lemon everyday ,in just about everything....
My feet are firmly planted in mid air
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My feet are firmly planted in mid air
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post #22 of 46
sriracha...all day long...its awesome on fries, mixed with Caesar dressing to dip chicken wings in, on a ranch dressing sandwich -- yes ranch dressing, sriracha and bread, with peanut butter on toast, in eggs...oh momma is this stuff ever good...the possibilities are endless
post #23 of 46
The humble potato.
post #24 of 46
Lemon, almost any variety, in sweet or savory dishes.  Especially good with garlic ...
Schmoozer
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Schmoozer
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post #25 of 46
If to eat alone, bacon.

If versatility is the issue, eggs.

If its just what makes me most consistantly happy when I eat it, garlic.

Though, if we were to share our fav's I'd wanna share with DC and BDL.
post #26 of 46
Thread Starter 
Charron I tend to agree.. kicking back in the kitchen with a fifth of bourbon and a personal chef.. of course helping out when we felt like it... or after the bottle is gone.. most likely playing the "how fast I can dart the knife in between my fingers on the cutting board game"  .... on second thought I think I'll stick with garlic!
post #27 of 46
Heart, without giving mine, and others giving theirs, I would have never made it in this business. Garlic would be the out of body ingredient I use most...............ChefBill
post #28 of 46
The egg. Perfection.
post #29 of 46
I was having a hard time picking one until tonight's dinner when there was more caramelized onion on my plate than the pork chop I baked it with. And when we do cajun seafood boils, I always go for the onions. Yes,  I love my onion.
It's a wonderful thing to be spoiled in the way of food.
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It's a wonderful thing to be spoiled in the way of food.
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post #30 of 46
I've been baking a lot so I'll say vanilla

As for garlic..my hubby is super-sensitive to it so I am very curtailed in it's use
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