[matthew357]

What is the ingredient that you consider to be the most versatile and why?

Matt

 

[cape chef]

My Hands, Nuff said

 

[kokopuffs]

The creativity/perspicacity afforded by my brain, both the left and right hemispheres.

 

[athenaeus]

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

 

[suzanne]

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).

 

[chiffonade]

Cheese. Cheese enriches everything and there is such an array, sweet and savory dishes are both covered - not to mention the calcium benefit.

 

[kimmie]

SALT! It enlivens everything, from savory to sweet!!

 

[pongi]

Rice!
I think there's no need to explain why...

Pongi

 

[isa]

I'm with Athenaeus and Suzanne. Add butter and Kimmie's salt. I'll be happy. And yeast...

 

[thebighat]

Can I have two ingredients? Onions and parsley.

 

[matthew357]

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

 

[kuan]

Hrm... ingredient chef

Kuan

 

[kimmie]

VIDALIAs are the sweetest! They have their own festival and their own website!

:bounce:
:bounce:
:bounce:

 

[kuan]

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

Kuan

 

[matthew357]

I guess it depends on how clumsy he is with a knife? That would be one ingredient in rather short supply...

Matt