Does anyone have any secret cooking tips/secret ingredients they could share?

Best tip i can give
is to cook from a pure place of space and energy
cos where your heart, mind and soul is
is gonna end up in the essence of that food that is digested.

Seriously.

And don't stir shit with your dick.

RobynC said:

AMEN !!

Well I could give you my frog swamp soup recipe, but I doubt you would want it..

I think if you cook in the nude it makes it much more fun.

hokie said:

not when you are frying something.. the oil spits on your naughty bits
[Edited 5/6/09 9:21am]

date a man who can cook!

REDFEATHERS said:

OK, so maybe only go naked while baking.

hokie said:

Keep your bits away from the beaters.

Tip 1 - To tell if a pepper is male or felmale... 3 bumps at the bottom means it's male and 4 bumps at the bottom means it's female. The female Peppers contain more seeds and are sweeter. As male peppers don't contain as many seeds, they usually weigh less - saving you money at the checkout.

Tip 2 - If you get a bit of egg shell in your bowl when cracking an egg, use a piece of egg shell to get the small piece of eggshell out of your bowl.. it's attracts it.

Tip 3 - For perfect Yorkshire Puddings whisk together 1 cup Self Raising flour, 1 cup milk, and 1 cup eggs (usually 4). They turn out PERFECT every time.

Tip 4 - If you do decide to go naked whilst cooking, wear an apron. I personally recommend an apron with a naked body printed on the front

Homemade sofrito (frozen into cubes using ice trays)

RobynC said:

What if you've got an assistant who likes to lick the spoon?

Thai Fish Sauce.

It actually flavors a lot more than just traditional thai dishes.

Imago said:

johnart said:

You really do that?

wildgoldenhoney said:

Yes.
I used to use ready made stuff "recaito" (NOT nearly as good) and someone here posted something about homemade. It made me decide to make it (like my mom used to).

I got a bunch of ice trays and just made it into cubes so I can use it straight out the freezer and don't have to chip away at it.
[Edited 5/6/09 13:58pm]

johnart said:

That's a smart idea.
Um..., may I ask for your recipe, please?

wildgoldenhoney said:

Sure.
This was the first time I made it since I was a kid (with mom).
I measured nothing. Just tasted.

I used, Green Peppers, Frying Peppers, 2 types of small (non hot) peppers, like 2 heads of garlic (LOTS!), a few onions (cooking, not red or vidalia), cilantro, and CUlantro (it's a long leaf). I kept adding watter little by little as I went to get the right consistency.

I know that's a shitty recipe . If you like, next time I make it I will actually write down names of peppers and actual amounts etc and post or send it to you.

Here's what it looks like:

johnart said:

My Fish Sauce is really really tasty

Imago said:

Does it bring all the boys to the yard?

johnart said:

Thanks, and I would be interested if when you do it again.
Did you just chop up everything or put it in a food processor or did you have to cook it or anything?
And how are you liking it so far?

Lawry's Seasoned Salt for cooking rather than table salt.

Put a little olive oil in the pot of boiling water. It helps keep the pasta from sticking.

wildgoldenhoney said:

I just put it in the food processor. No cooking.
I drop a few cubes into whatever I'm cooking (well, Latin-type foods) to taste and I'm good to go. Lovin it.
Ask Zombie Kitten, Thekidsgirl and Hokie...they ate rice and chicken I cooked with it.

johnart said:

A few drops of Tabasco Chipotle sauce is good for a lot of dishes. I like it in pasta sauces.

Add a little ground ginger to rice (and stir) after it's cooked, but before serving.

hokie said:

Even more fun if U wear a French maids appron only!
[Edited 5/6/09 21:38pm]

Fresh Sage leaves add depth to meat dishes!

mock duck makes everything taste ever so good.