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Your favorite single ingredient - Page 2

post #31 of 46
4/14/10 at 5:31pm
My signature says it all. ;-)
"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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post #32 of 46
4/14/10 at 6:11pm
Quote:
Originally Posted by cyberdoc View Post

My signature says it all. ;-)

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post #33 of 46
4/15/10 at 3:49pm
Basil.  I try to find an exuse to use it every day. 

I LOVE your avatar missyjean!  I have two puggers too!  They usually watch my feet when I'm cooking waiting for me to drop goodies.  :)
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post #34 of 46
4/15/10 at 6:51pm
Quote:
Originally Posted by Gummy-Bear View Post

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.

I make a dish using caramelized onions and pork chops.  I'd rather have the onion! lol  

 

I do use a lot of onions!

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post #35 of 46
4/15/10 at 8:42pm
Allie & Gummy Bear
,
I know where you're coming from. If onions became extinct, I would be lost for cooking.  They get used daily here, they start or finish every dish (yeah ok not desserts!).  They are the most utilised vegetable on the planet, according to statistics.

Its funny, when my cats notice I'm cutting onions, they run into the kitchen because they know the meat comes next.  They do, however, get very disappointed when they find I am making a salad or a soup.

So I concur - onions.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
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post #36 of 46
4/15/10 at 8:50pm
 If I have to nail down a single ingredient, I'm going with bacon.  It makes everything good and , unlike onions, it even makes a good dessert.  If you don't believe me, go into your pantry and get down the dark chocolate.  
1: Fry some bacon crisp
2: Melt your chocolate, double boiler or microwave, doesn't matter.  
3: Dip the bacon in the chocolate and let it harden.  
4: Consume.
5: Report back if you don't enjoy.

I expect silence form all who actually try this.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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post #37 of 46
4/15/10 at 8:59pm
wow. one huh?....garlic, onions, evo, butter.....
hmmmm. today it will be EVO
cooking with all your senses.....
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post #38 of 46
4/15/10 at 10:16pm
Quote:
Originally Posted by ChefRay View Post

 If I have to nail down a single ingredient, I'm going with bacon.  It makes everything good and , unlike onions, it even makes a good dessert.  If you don't believe me, go into your pantry and get down the dark chocolate.  
1: Fry some bacon crisp
2: Melt your chocolate, double boiler or microwave, doesn't matter.  
3: Dip the bacon in the chocolate and let it harden.  
4: Consume.
5: Report back if you don't enjoy.

I expect silence form all who actually try this.
 

It will mean that those who have tried it will have died from a cholesterol overdose or just be busy munching.   Am tempted to try it.  So you let the bacon cool on kitchen towels after getting it nice and crisp and brown?  I am sort of repelled but intrigued by this idea.... guess one has to bite the bullet and try it.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
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post #39 of 46
4/16/10 at 5:33am
Thread Starter 
I also saw a show where they made shots of whiskey infused with bacon at one restaurant
Food Photography for At Home Cooks
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post #40 of 46
4/16/10 at 7:58am
everyones saying onions... and i have to agree but to narrow it further i use alot more spring onions (scallions, for the americans playing at home) than other varieties... theyre not as sharp and are delicious griddled with a bit of olive oil with chopped zucchini, carrot and asparagus... or finely chopped in salads, raw.

they dont make me cry either which is a bonus!!
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post #41 of 46
4/16/10 at 9:35am
 Rice...  Short grain rice, to be more precise.  
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post #42 of 46
4/16/10 at 1:02pm
Garlic is for sure No.1

But how can i live without chillies and red wine.   I'd hate to have to make the choice.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #43 of 46
4/16/10 at 7:37pm
Quote:
Originally Posted by DC Sunshine View Post




It will mean that those who have tried it will have died from a cholesterol overdose or just be busy munching.   Am tempted to try it.  So you let the bacon cool on kitchen towels after getting it nice and crisp and brown?  I am sort of repelled but intrigued by this idea.... guess one has to bite the bullet and try it.

I'd say the munching part.  You let it cool a little and firm up on wither a baker's rack or a towel to drain.  then you dip and put it back onto the rack to let the chocolate crisp.  

I had to sneak it in on the last person I made it for.  They said, and I quote, "Holy crap this is good.  Is that bacon?  Holy crap, I never would have thought of that."


Quote:
Originally Posted by eastshores View Post

I also saw a show where they made shots of whiskey infused with bacon at one restaurant

See.  Everything.  
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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post #44 of 46
4/17/10 at 7:07am
I loves olives.
http://www.cheftalk.com/image/id/23592
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post #45 of 46
4/17/10 at 1:59pm
Quote:
Originally Posted by DC Sunshine View Post




It will mean that those who have tried it will have died from a cholesterol overdose or just be busy munching.   Am tempted to try it.  So you let the bacon cool on kitchen towels after getting it nice and crisp and brown?  I am sort of repelled but intrigued by this idea.... guess one has to bite the bullet and try it.

DC, your comment put a very big smile on my face, that was pretty funny. Let me know if you try it, if you jump first, maybe I'll follow. I have just recently started liking bacon, I hated the taste and loved the smell for as long as I could remember. Then I had a bagel and cream cheese and bacon. A Jewish friend of my mother's told me it was "wrong on so many levels" but oh my god, it's amazing. One of my favorite things for breakfast now, hands down.
It's a wonderful thing to be spoiled in the way of food.
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post #46 of 46
4/18/10 at 8:44pm
I would've said Kosher salt but you took that away from me so I think I will say... cumin or garlic. I use a lot of both in my Southwestern/Southern style cooking.
Bacon = Magical
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