text:
What's your "secret ingredient?"
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- FriedClamFanatic Sep 24, 2008 04:18 PM
We all have something we add to one recipe or another that lifts it way out of the ordinary.
For me, whenever I make most types of chicken soup, I add a TBS or so of Peanut Butter. It gives it a velvety texture and a strange little taste that few folks can guess but all seem to like.
What's yours?
re: chez cherie
me too, and also Aleppo chile (discovered through chowhound, actually)
re: chez cherie
Spanish smoked paprika rules, but I've also been using some applewood smoked salt when appropriate. It is an amazing substitute that can be used in sauces to simulate wood-fired barbecue (alder smoked salt is similar).
re: diablo
Ditto the Old Bay. Also bacon fat, nutmeg and Worcestershire sauce.
re: oldbaycupcake
I made this tonight, and bot was it delicious. Kept number of shrimp the same but doubled the sauce. A great "secret ingredient" use of Old bay. Lets give a see if this link works....
http://the pioneerwoman.com/cooking/2008/11/spicy-orange-garlic-shrimp/
re: diablo
try this: http://thepioneerwoman.com/cooking/20...
the link reads the same, but yours didn't work for me. i like pioneer woman, and think her new design for her blog is very pretty.
re: alkapal
Thanks alkapal. I had the leftovers for lunch today and they were great. Appreciate the help!
re: diablo
Old bay, for me too!!!
and allspice - just a pinch
re: diablo
Ditto the Old Bay and smoked paprika.
Another special ingredient of mine is New England portuguese chouriço.
re: BabsW
Love smoked paprika! I put a lot of it in my chili and my red beans and rice.
Also, in savory soups and stews (like a nice beef stew), I tend to use either minced anchovy fillets (they dissolve in the liquid) or thai fish sauce a lot. Nobody can tell it's in there (and plenty would probably run screaming if I told them) but it's a great way to add umami.
re: Lady_Tenar
Allergy to anchovies is relatively common and can be very serious. Anchovies are also used in a variety of sauces including Caesar salad dressing sauce, fish sauce, and Worcestershire sauce. Sure to ask your guests if they have *any* food allergies. Having a guest on the floor gasping can be a real downer to any party.
re: Richard 16
"Anchovies are also used in a variety of sauces including Caesar salad dressing"
and if there's no anchovy in the dressing (or on the salad), there's really no point in ordering/eating it ;)
seriously though, you make a good point - i warn people all the time about using potential allergens as "secret" or "hidden" ingredients. it's an innocent but potentially very dangerous tactic, and those who have never dealt with food allergies sometime just don't think about the ramifications.
re: Richard 16
Always do ask for allergies, and for their dislikes too. Makes dinner parties easier!
My secret ingredient is allspice, especially for lamb!
re: cosmogrrl
I never thought about anchovies as being an allergen but that definitely makes sense since it is seafood.
re: Richard 16
"Secret ingredients" scare me as well. My son had an anaphylactic reaction when someone added peanut butter to their chili. (Life threatening)
I like to add cajun spice blend or jamaican jerk paste (my favorite Walkerswood) to many soups and other savory dishes, including eggs. I often add a small amount so it's not obvious, but it provides a certain "brightness" to the flavors.
re: Brandon Nelson
Im curious. I have a batch i made but have not really been using.
Like Chez Cherie, smoked paprika (pimentón). And in chilis, a dollop of cocoa powder for a deep colour and more complex flavour.
Chiles de arbol add a little heat to any dish if you add it to the oil while it is heating up, letting it sizzle. Of course, also anchovies which improves many boring dishes. My favorite way to prepare green beans is to blanch them and cool them off then stir fry them in evoo which has a chile de arbol cooking in it, add a couple cloves of chopped garlic and a couple filets of anchovies smashed and let it brown and dissolve. Add the green beans and cook until heated through. I like to top it off with some fresh bread crumbs that have been toasted in olive oil. Those 2 ingredients work well with any vegetable really.
re: dani_k
Third on the fish sauce.
Also sherry vinegar.
re: ajcraig
I use fish sauce to make a Vietnamese dipping sauce... am obviously in the dark as to other uses. Would you mind enlightening me??? (I have a LOT of fish sauce)
re: ideabaker
i used fish sauce yesterday to bump up the flavor in some crabcakes i made.
i think there was a fish sauce thread not too long ago: http://chowhound.chow.com/topics/526806
re: alkapal
Thanks for that reference alkapal!
re: ideabaker
hi ideabaker! have you ever made the thai/laotian dish "som tum" -- green papaya salad? fish sauce, lime juice, brown sugar (or thai sugar -- palm sugar), dried shrimp, green chillies and garlic blenderized and poured onto shredded/julienned green papaya, tomato and green bean that have been "beaten" to soften in a big mortar and pestle, or smashed with a mallet or rolling pin in a plastic bag. that dressing is drinkably-delicious!!!!!!
i'm a som tum cheerleader!!!!
re: alkapal
Alkapal, I think I slept three hours last night, awakening to the delight of your message this morning. That som tum (especially with the salted crab) sounds just incredible. I just have to figure out what "salted crab" is at my local Asian Marketplace, since almost all the workers are Chinese and don't speak many words of English... any tips, pics, etc.?? I have a habit of showing up at home with the wrong ingredients (which actually helps create new recipes, necessity being the mother of invention and all...).
Happy New Year! Thanks for steering me in the right direction right off the bat!
re: ideabaker
i use the dried shrimp that comes in a plastic bag from shopper's food warehouse here in d.c. -northern va. 'burbs (large asian population).
it looks like this: http://www.amazon.com/Importfood-com-...
i've heard the thai-origin shrimp are better than the chinese. i can't recall where mine are from. i store in a glass jar in the freezer -- but they can also be stored in a glass jar on the shelf ('cause i just made some dressing down in florida, and used some shrimp i had taken down from my "stock" earlier in the year).
some places add fresh chopped roasted peanuts (unsalted), but don't let that hold you up!
a nice video how-to: http://www.youtube.com/watch?v=OCgN7j...
i don't use the fermented fish or eggplant as in this video: http://www.youtube.com/watch?v=VXabvu...
worth watching JUST for the "play that funky music white boy" sung in thai (?): http://www.youtube.com/watch?v=L_suAD...
for the dressing, just "doctor" it till you get the flavor you crave! and if you can't get the green papaya, try making it with shredded cabbage. really, it is the dressing that drives me crazy-yummy-wacky!
re: alkapal
I will look for those shrimp when I next go to the Asian Market (just went about a week ago to stock up for winter, but their baby bok choy, tender fresh basil, and fresh mung bean sprouts keep me popping in every other week or so). Didn't have a new year's resolution until right now... to make Som Tum. Am already trying to think of a good wine pairing with the sauce, which I'd likely use on fish or chicken... how do you use it?
re: ideabaker
salted crab seems like it is just dried, salted crab. the crab paste seems like it would be a substiute where the texture of the crab itself is not paramount. http://www.wisegeek.com/what-is-crab-...
re: alkapal
I think I might even prefer the salted crab, again I just don't know what it looks like. Thanks for the link to that helpful site. I'll look for others maybe with a pic I could show to one of the workers at the Asian Market. (Because from experience, it can take hours to try to explain something if you don't speak the language!) A pic would certainly help in this case...
re: ideabaker
here is another recipe, with video, and an additional idea for papaya and noodle salad (with rice noodles). sounds so good! : http://thai-laos-food.blogspot.com/20...
re: alkapal
The use of vermicelli noodles with green papaya is a typical Lao thing to do when eating Lao papaya salad so it's actually not a secret or an uncommon thing to do. Noodles are kind of like a substitute for Lao sticky rice. If not noodles, then sliced raw cabbage or raw leafy veggies like morning glory are also used. All of those items help to tone down the heat from the papaya salad. You're making me drool just thinking about spicy Lao papaya salad. =)
re: yummyrice
yes, yummyrice, i'm an addict of the stuff. but, i now have to go to my thai places alone, as mr. alka says he can't handle the heat anymore. (but i did pick him up a takeout cashew chicken curry when i ate thai yesterday).
when you say vermicelli noodles, are you talking about rice "vermicelli"? i just always associate vermicelli with italian flour pasta noodles.
re: alkapal
LOL! Yes, rice vermicelli because Italian flour pasta noodles would not go well with spicy Lao papaya salad. I can't speak for other countries, but in Laos our rice vermicelli noodles are usually handmade at least the ones who live out in the villages. The ones in the cities will typically use store bought rice vermicelli.
re: ideabaker
I'm not allowed to use fish sauce. I made one recipe that included a teaspoon of it -- ONE TEASPOON -- and my wife hated the flavor.
Chile oil (not the sesame kind) to mix with olive oil and bathe meat, fish or fowl in prior to cooking. Anchovy paste: adds depth to both beef and fish casserole-y things (beef stew, pot roast, tuna-noodle casserole, tuna salad), and to mix with oil when braising broccoli or broccolini. Smoked sea salt on sliced tomatoes.
re: Will Owen
Hey will! Chile oil is mine, too. Just a touch adds a warm chile flavor and none of the heat. Great minds and all that...
re: mpalmer6c
I second this - and for my rubs I use Maple Sugar
re: mpalmer6c
me too. I use it in place of cinnamon in all things baked.
Depending on what I'm making:
1. Red pepper flakes
2. Chilis in adobo sauce
3. A few minced anchovies in oil
The secret is moderation and just enough to kick up the flavor.
re: IndyGirl
I can't pick one either. I would say:
smoked paprika
soy sauce
re: Emmmily
A pinch of cumin also adds a great, subtle smokiness to guacamole
re: goodegg333
yes, i always add cumin to guac!
Granulated garlic and soy sauce ( I think I add those things to just about everything!)
Also dried mint.
re: BamiaWruz
is granulated garlic different from garlic powder?
re: alkapal
yes. granulated is dried garlic but more around the size of grains of salt (though containing no salt)...i find it shakes on things more evenly instead of poofing all over like powder does.
re: dani_k
It tastes much more lke garlic than powder... don't know why.
re: BamiaWruz
I recently bought some granulated garlic on the basis of eveyrthing I've read here and have fallen in love with it. It really has more oomph than garlic powder.
re: BabsW
I have recently fallen head over heals in love with FREEZE DRIED GARLIC. It's different than any other type of dried garlic I've ever tasted (whether granulated, powdered, salted, etc.) and you would SWEAR it's fresh! That's how great it is!! I use it for EVERYTHING now! I personally love garlic salt as a finishing salt for many things and now I make my own. So many of us have salt grinders/mills ... try this! 1/3 large crystal sea salt to 2/3 FD garlic. I add a generous amount of dried parsley to the mix.. but use to taste. Mix it up and pour into the salt mill. You will not believe how much better it is over the pre-mixed store bought types. TOO GOOD!!
re: LAfoodie72
Awesome! Thanks for the tip. I am always excited to hear of food types! :)
re: LAfoodie72
i've never seen it. is this freeze dried garlic only at specialty shops?
re: alkapal
I* haven't seen it yet at my locla Supermarket (Giants) but I have seen it in my Penzey's catalog
re: FriedClamFanatic
i need to make it over to penzey's, as there is one not too far at all from me -- in falls church, va. i think i should go without my credit card, though ;-)).
re: alkapal
I made that mistake once, alka! I lived about 3 blocks from that Penzey's and I spent wayyyyy too much money there!!
re: kubasd23
were you still living on that area when mad fox opened?
re: alkapal
Sorry for the late reply, I just saw this. I don't think I was... at least I dont' remember a mad fox.
re: lulubelle
I LOVE nutmeg with cooked spinach!!! But I forget about it...
re: scuzzo
a small amount of nutmeg with mushrooms is good too
re: budlit
I'll bet you're right! I'll try it.
And while I sometimes use garlic powder, I would never use anything but fresh grated nutmeg. A thousand percent better!!!
re: scuzzo
yes, only freshly grated
re: scuzzo
Nutmeg is a wonderful addition to alfredo sauce too!
re: goodegg333
i just saw nutmeg used on oven "fried" potato strips. http://www.foodnetwork.com/recipes/da...
re: BarmyFotheringayPhipps
yes! thyme can really elevate so many things, and it's become indispensable in most of my savory recipes that involve cooked tomatoes.
i have so many "secret" ingredients - it depends on the dish. for various savory recipes: smoked paprika, cumin, anchovies, fish sauce, chipotles in adobo, the oaking liquid from dried mushrooms or sun-dried tomatoes, liquid smoke, capers, miso, tamarind paste or concentrate, nutmeg, bragg's aminos, dried chipotle flakes, fire-roasted tomato flakes
and in chocolate desserts...coffee or espresso.
re: goodhealthgourmet
ghg, tell us about bragg's aminos, please! flavor, texture, uses, function.....?
re: alkapal
it's a liquid, actually a non-fermented soybean extract.
interestingly, although i can't eat whole soy foods or straight soy protein [for health reasons], i don't have an issue with this particular form of soy...and a little goes a long way. it's very salty, even though it's much lower in sodium than traditional soy sauce - it contains 220 mg sodium per tsp, which is pretty comparable to low-sodium soy.
it's got a great salty, umami flavor, sort of like a mellow soy sauce...or miso, almost.
you can find it at WFM or any natural food store, and it comes in either a large pourable bottle with a spout, or a small spray bottle. i keep the spray bottle in the cabinet & refill it from a large bottle when it runs low. it's super-convenient for spritzing on popcorn, steamed veggies, salad, etc.
btw, this also got me thinking about another of my "secret" ingredients that i left off the list..nutritional yeast flakes.
re: goodhealthgourmet
wow if you hadn't ended the post with nutritional yeast I would have posted "what about nutritional yeast" A little and you have cheese a lot and you have chicken. Leeks are good for a butter flavor if you want to eliminate butter. Cashew cream is also very nice.
re: goodhealthgourmet
Yes, Bragg's aminos are great. They have a slightly different flavor than soy, more fermented and vaguely miso-esque, as noted above. They're a god send for those of us with high blood pressure who love salt. I find that I use much, much less than even low sodium soy sauce or salt.
re: Hunicsz
I too always have Braggs in my cabinet. I love sauted vegies in it (mix of cabbage, broccoli, cauliflour, carrots slices), over a nice brown rice and shredded cheese on top. One of the dishes at the healthfood counter I ran many moons ago.
Also a fantastic mushroom burger (sliced mushroom quick saute with Braggs) then layer mushrooms, cheese (melted under broiler), guacomole, shredded carrots, sprouts, spike seasoning, cayenne and garlic powder - alll on a really nice whole grain bun.
re: lexpatti
Bragg's is my secret ingredient too! I find it really adds an umami flavour to a lot of vegetarian dishes.
Anchovies were already mentioned ... for me they're less secret than ubiquitous. Almost anytime I make mushrooms, I reconstitute some ancho, mince it, and use the broth in the prep. Not too much, but its earthiness plays so well with mushrooms.
re: CeeBee
You sound like my kind of cook! Those are some of my faves.
I like using vanilla paste instead of vanilla extract in baking recipes. While the taste isn't dramatically different it is deeper and more intense.
Lately I'm really into:
* frying in grapeseed oil (WF store brand!)
* fish sauce
* the end of the jar of fruit butter, jelly or jam as a base for (savory) marinade... fig preserves, peach butter, apple butter, quince jelly, orange marmalade, etc.
* or molasses in marinades
* dry mustard powder
* Pernod
* already mentioned, but bears repeating: anchovy paste
* Marsala - lasts a long time once it's open and you can use it in lieu of wine in many recipes
* chicken stock
* herbed butter, especially thyme butter
* rendered duck fat
* Herbes de Provence or the variation Paula Wolfert describes
* potato starch - as a thickener, generally, totally different taste & texture than flour or cornstarch, and kosher, too (I think)
* lemon peel
* pomegranite syrup (globe-trotting friend spoils me)
* Plugra
* cultured butter
* raw milk, fresh or soured
Chimmichurri. Spozed to be served as a condiment with meats, but I find it adds a nice little oomph to lots of dishes. (Haven't been able to convince myself that it would work with anything sweet.)
Similar threads, each with over 100 responses:
http://chowhound.chow.com/topics/492125 --Weird or Secret Ingredients?
http://chowhound.chow.com/topics/338509 --What's Your Secret Ingredient?
re: budlit
i would LOVE that recipe...if you care to share. :)
hot paprika - in my house, it's the "homefries spice".
also, split pea soup must always have curry powder.
re: missfunkysoul
I use curry powder in turkey and chicken broth soups, makes a wonderful difference. Never have used it in split pea, though, and I happen to have some in the freezer. I'll have try that soon. Thanks for the idea!
re: BamiaWruz
My mom always put turmeric on meat too. She said it killed germs. Who knows.
re: fallingup
I once asked my mother what spices she used in a meat dish that she made. She looked at me like I was crazy, and said, "Meat spices". When I asked her to elaborate, she said, "Cumin, turmeric, and ground cloves". I now use that combination very often.
I love to use pancetta when cooking. Gives a lovely flavour.
re: souschef
If I may ask, where is your mother from? Cooking background? It's an interesting combination (and sounds good).
re: buttertart
My late mother was from Goa, so her cooking was from that region (Portuguese-influenced and lots of fish), plus we lived in Africa. She was a great cook.
re: souschef
I should have known from the cloves. Lucky you! (My mother's idea of meat spices was salt and pepper.)
re: missfunkysoul
I love Split Pea Soup with curry. Here is a great recipe from Alton Brown on the Food Network.
It's a great and simple recipe. I bet you have most of the ingredients on hand right now.
re: jpc8015
I agree, this recipe is great!
re: jpc8015
Got to try that one!
Equal amounts of salt and sugar. Fabulous on vegs, but I've even used it on meat. Gooses the food's natural flavor.
When i was in Mexico a few years back, I had a shrimp dish with veggies that was cooked in a chicken broth type sauce. There was a slight hint of "something else" besides garlic, onion, hot sauce, etc. I asked, but I'm not sure we could make it through the translation stage. It was superb!
Later on, thinking about it, I realized it must have been a slight amout of caramel or butterscotch sauce. Sounds weird, biut it tasted heavenly. I've now made a similar type dish several times for guests and everyone raves.
re: FriedClamFanatic
sherry or vermouth
smoked salt
unsweetened chocolate
preserved lemons
re: FriedClamFanatic
hey there fried clam fanatic, would you please give more details? i'm intrigued!
re: alkapal
It was definitely a chicken broth base. What i do is for 4 people, I mix up some green peppers (or red), some onions, and maybe some slivered baby carots.
These are all sauteed for about 6-8 minutes (if I use cooked, shelled shrimp, I add them for the last 2-3 minutes). Then a pre-mixed sauce that is about a cup of chicken broth, to which is added a bit of turmeric, a tsp of minced garlic,about a tsp or 2 of caramel sauce, and a little tarragon. I usually add 1/4 cup of Marsala, but not always.
This gets "splashed" in the pan until frothy.about another 2-3 minutes. Then serve it over rice or pasta, maybe sprinkling a little parsley on top
re: FriedClamFanatic
so the caramel sauce is made by you? or whom? like ice cream topping "caramel sauce"?
re: alkapal
I just go to Giants and buy "someone's" caramel sauce...yep, the ice cream topping kind
re: FriedClamFanatic
thanks, gotcha! will try that soon.
re: FriedClamFanatic
Dang that sounds good! But how sweet does it turn out? Would a little spice "heat" complement the flavors?
re: FriedClamFanatic
It could have been cajeta, a Mexican carmel type sauce that I think is made from goat or sheep's milk. It is available at most Mexican markets and in stores that have a good variety of ethnic foods.
re: FriedClamFanatic
Sounds vaguely similar to Vietnamese caramel shrimp: http://closetcooking.blogspot.com/200...
re: ChristinaMason
Wow thanks.tried it over the weekend and it was GOOD!
re: ChristinaMason
i'm not a huge fan of sweet entrees, but when i read that recipe for some reason i immediately thought of serving the shrimp with a tart & spicy tamarind sauce. adding that to my list of recipes in development - thanks for the link!
re: goodhealthgourmet
This is my very favorite Vietnamese dish. They used to have a great version in a clay pot at Miss Saigon in DC (http://www.ms-saigonus.com/index.htm). Attempts to recreate it were less successful, and my roommate threatened to move out unless I promised never to use fish sauce again...
re: FriedClamFanatic
Could that "caramel sauce" been "cajeta"?
Or possibly, a syrup of piloncillo.
re: Anonimo
Most likely that is what it is! Thanks for the reference! I make dulche de leche a lot with condensed milk and may try that in th future.
re: wolive
Penzey's also got an English Rib Rub. All beef - especially grilled - benefit with this spice. Awesome on tenderloin or a burger - with just a bit of sea salt.
re: BurgJoy
Speaking the of Spices - The Spice House's Back of the Yards Rub is my go to spice for BBQ followed by their Gateway to the North rub -
re: BurgJoy
Penzey's makes some really wonderful blends; I also buy the single spices and make my own crazy concoctions. Love their Shallot Pepper, Ozark, and Jamaican Jerk. Bacon fat makes it all good--mushrooms, scallops, eggs, potatoes--just a little bit. Try this-Scallops pan-seared in bacon fat with shallot pepper...mmmmm.
Also love hugarian paprika, both hot and mild, and pasilla peppers.
re: jinet12
Also for Mexican red sauces, a little bit of ground cloves adds a certain zip.
re: Neta
i noticed (on a recent "diners, drive-ins and dives", mexican place* in chicago) that cloves are a lot more prevalent in some mexican cooking than i ever thought!
* cemita's sandwiches. man, their homemade chipotle in adobo looked great! http://www.foodnetwork.com/recipes/ce...
Oh, yeah: in chocolate recipes, some instant espresso powder. Gives it some attitude, a nice tannic bite.
Great ideas here. My favorites:
Nutmeg in savory --especially on pasta
Olive oil in sweet
Cayenne in sweet
Lemon rind in everything
Fresh mint in everything
re: Adrienne
that's funny.. almost all the things on your list are instant turnoffs to me in a dish... my palate recognizes even a hint of nutmeg, lemon rind or mint. and for some reason i don't like olive oil at all, and spicy and i don't get along well. im so weird.
re: MplsM ary
That's how I taste nutmeg too! Wild!
re: Vetter
That is so interesting, like the way some people experience the taste of cilantro as "soapy". Thank you for posting about that!
re: Mawrter
that's me - cilantro and ginger esp taste like soap
re: jpc8015
we went a little overboard with rosemary once in a beef stew. it was virtually inedible from the strong, resin-y presence of rosemary. nowadays, we don't grow any, and use veeeery little.
re: Mawrter
I absolutely love rosemary, although maybe it's pine-like aroma makes people equate it with certain brands of soap. For me any dessert containing lavender instantly makes my taste buds scream "soap!"
re: NoAddedSweetener
For me, Gewurztraminer=soap.
But I love cilantro, even cream of cilantro soup--the ultimate in soap for some people, an herbal delight for me!
re: jezebeljones
Ok. You eat cilantro. I'll drink the Gewurtz. We'll both avoid soap.
re: pikawicca
OK, you got me on that one! What is it?
re: FriedClamFanatic
Dark dried Turkish pepper flakes. Spicy, with a complex, somewhat fruity flavor. I put a pinch in just about everything. (You can order it from kalustyans.com.)
re: pikawicca
Wow.thanks! I gotta try them
re: pikawicca
Urfa are great, they are smoked, aleppo that someone mentioned are great as well, not smoked. Also
use Thai chicken chili sauce, add a glop to many things, both sweet and hot
re: Shane Greenwood
Interesting! I used to use a lot of Sherry, but I find now, I"m using Marsala more often. It's a little sweeter.
re: FriedClamFanatic
definitely check out the sherry vinegar then. It has a nice sweetness to it.
re: Shane Greenwood
i love sherry vinegar splashed on cuban black bean soup! with some nice finely chopped onions on top, too!
re: alkapal
Gotta agree, sherry vinegar is perfect i black bean soup. And a splash of sherry or sherry vinegar also really rounds out lentil soup like nothing else.
re: Shane Greenwood
I made a recipe last night (in anticipation of Thxgiving) for Brussel Sprouts with Bacon and Chestnuts and the sherry vinegar was the STAR !
Lime juice.
I use it instead of lemon juice in a lot of recipes. Everyone always wonders what that secret something is.
re: cheesecake17
Same here, personally I never knew there was a flavour difference, limes were cheaper and we'd buy them instead of lemons, but my friend started pointing out and asking why I always used limes, she bought lemons. I told her I thought there was no difference, both add acidity and that's all I cared about in my salad/food... but I know now that people "do" notice it and that's why some recipes require lemons or limes depending on the flavour it adds and complements the dish.
It's cool that you use limes, I do too because that's mostly what I buy. My SO mixes both lime and lemon juice and brushes puff pastry them spreads the cinnamon sugar on, it tastes amazing! (interesting flavours) I think we had a beaver tail the other day with cinnamon and lemon, I told him his idea was brilliant and tasted better.
re: BamiaWruz
bamiawruz, i've never heard of eating beaver tail! what does it taste like? texture? do you eat all of the animal? i'm very intrigued!
re: alkapal
I think BamiaWruz is referring to Beavertail pastry - not actual beaver tail.
re: maplesugar
A pastry yes!! I'm so sorry for not being clear, hehe. The sweet is a canadian recipe I believe and it's very popular here.
re: alkapal
However, as a regular at the annual church game supper in Bradford VT, the Saturday before Thanksgiving, I can answer Alkapal's question: gamy to the point of outright funkiness, rather stringy, and unpleasantly greasy. It's similar to bear, although bear is generally a lot milder and leaner.
re: BarmyFotheringayPhipps
wow! thanks all! i laughed when i realized that bamia's beaver tail was a pastry, then was slightly unsettled by barmy's info about the "real" beaver tail!
re: alkapal
As was I! I do believe an "ewww" escaped my lips.
re: alkapal
My jaw dropped. ;~)
re: BarmyFotheringayPhipps
Oh my!! I just saw your post. That's rather interesting. Thanks for sharing!
Jalapeno powder - I buy the dried jalapeno bits at Costco in the spice isle, then run them in my coffee (spice) grinder until they are a fine powder. Be careful not to breathe in the powder.
It replaced the shot of cumin to finish of my chili.
re: sheiladeedee
Lime zest - oooh, I've never done that. Must try it!
And I've never heard of pomegranate molasses... that sounds nifty. I wonder if it's anything like the pomegranate syrup I have from Turkey?
re: Mawrter
I suspect the pomegranate molasses is like the syrup, nice and thick. Wonderful glaze for chicken and so on.
I like lemons too, but that would be like saying my secret ingredient is salt. And I do use lime more than lemon these days. For one thing, they're smaller, and you don't end up with the half-a-lemon quandary. And somehow it tastes deeper than lemon.
i just tried gooseberry's suggestion of a little sprinkle of sugar with salt on my fresh tomato sandwich....
i use fish sauce
sherry vinegar
nutmeg in savory
cinnamon and coffee in chili
cumin in spaghetti sauce
just had the other day, but want to make myself: very finely minced mint on top of a delicious persian eggplant dip: http://jugalbandi.info/2008/09/kashk-...
re: alkapal
sumac? I only know of this as the poisonous itchy plant in the woods... do enlighten me, please
re: oryza
the spice sumac: http://www.theepicentre.com/Spices/su...
my husband likes it on cooked calves' liver. a lebanese friend introduced the spice and that dish to us.
re: oryza
Oryza, you are talking about poison sumac. I think it has a whitish berry? The edible one has a red furry cluster of berries. My parents have them growing wild on their property. We made jelly from them one year, but wild, they are difficult to use, because the berry cluster can be full of bugs. We had to tear apart each cluster to look.
re: alkapal
cumin in spaghetti sauce? yum yum! i will keep that in mind next time i make pasta.
A lot of what's already been posted (smoked paprika, fish sauce, shoyu or tamari, a number of different vinegars, etc..).
Paprika in/on chowders and home fries.
Good quality mirin (like Mintoku's)
Peanut butter in pancakes or waffles
Lots of eggs in pancakes (like okonomiyaki.)
Sake for cooking (and for me!) - cleaner tasting than wine. Nothin' wrong with wine, though...
Toasting grains before cooking. (O.K., technique, not ingredient.)
There''s more, but time....)
re: Richard 16
I like to use Mirin in a lot of things too, especially dipping sauces or with fish
sugar. i will even put a pinch in the boiling water for veggies if they don't seem perfectly fresh.
by the same token, salt in sweet things.
butter, in general.
and cayenne. a pinch will liven up many things without anyone knowing the wiser, or thinking "spicy."
i'm definitely with the rest of the crowd too on anchovies and nutmeg, lemon and sherry.
i used to manage a kitchen where there were recipes that would say in the ingredient list, "a secret ingredient amount of cayenne" as an actual quantity, like, the teensiest, most imperceptible amount.
Secret ingredient schmicret ingredient salt, spice, sweet, acid, alcohol, aeromatics. That's it. ok and some fat too. Most things can be punched up with lemon juice. Also fortified wine, tobasco, cayenne, butter, liquor, non-iodized salt, fish sauce, anchovies, capers, sherry vinegar, good evoo, honey, molasses, syrup, herbs and spices. Gray Kuntz narrowed it down to 14 elements of taste. Pretty smart guy if you ask me.
I save the confit jelly left over after making duck confit and freeze it. I use it whenever a recipe calls for chicken stock. Adds a depth and flavor that can't be beat.
re: lollya
love the way cardamom smells one of my favorites.
re: keith2000
which? the sweet or the smokey?
re: keith2000
After returning from Israel some years ago, I started spiking my morning coffee with som cardamom; interesting combo...
re: lollya
did you see the cardamom threads a while back?
i love cardamom in my sour cream pound cake, among other spices and chocolate!
re: alkapal
no! i didn't thank you so much for sharing. Oh my gosh, so go check out the variety at Penzeys. That's where I get mine from.
re: lollya
i get mine at the local indian shop.
and...you are very welcome! ;-)
Lime. A little squeeze in a pot full of chili, a grilled chicken marinade, a sugar cookie batter, or a cold beverage brightens everything up.
re: FriedClamFanatic
bacon salt has been around for a while, and i know there have been some discussions in the boards about it - you might want to do a search.
the three original flavors contain all sorts of ingredients i'd rather not [or can't] consume, like MSG, corn syrup, maltodextrin, partially hydrogenated oil, and wheat flour. but they did finally come out with a "natural" version that doesn't contain any of the nasty stuff, so even i'd consider trying that one.
re: FriedClamFanatic
i just bought some a while back. sprinkled a little on a tomato sandwich. a little goes a long way. i wasn't over the moon. maybe tonight i'll try it on some canned white acre peas -- along with my texas pete pepper sauce! http://www.texaspete.com/product_pepp...
re: CoconutMilk
how do you use it? I bought some and have never used it yet.............
re: dockhl
My absolute favorite way to use kecap manis is drizzled over fried rice with a fried egg on top. Its awesome. It's also great in asian-type marinades to add body, sweetness, and depth. A good all-purpose dipping sauce for dumplings, spring rolls, etc ( you can use it as is or liven it up with chilies/ginger/lime juice or whatever...). If you cook alot of spicy stir fries (which I do) and the results are sometimes overwhelmingly hot and pungent, a little kecap manis will round out the flavors really nicely. Or just eat it with plain rice, its that good.
re: CoconutMilk
Thank you so much :)
re: CoconutMilk
CM - I wondered about the kecap manis....sounds kind of like a thick oyster sauce....is it sweet? Salty? I'll have to get a little bottle to play with this weekend!
re: smalt
i think it is sweet. it is useful in the kitchen in stir-fries, in soups, dipping sauces. i've only found it in a (quite) large bottle. one size fits all? here is an idea about its flavor profile: http://www.gourmetsleuth.com/equivale...
or look, here is a recipe to make your own! http://www.melroseflowers.com/mkic/in...
re: alkapal
Thanks, Alkapal! By the look of the two websites you referenced, it's sounding similar to what I use to make my soy sauce chicken - which does concentrate down to a thicker consistency.
I'll plan on snagging a bottle this weekend and playing! :-)
re: smalt
Kecap manis is a sweet Indonesian style soy sauce. kecap = soy sauce, manis = sweet. It's still a little salty. You can more or less turn regular Chinese soy sauce into kecap manis by adding a lot of palm sugar. My dad makes his own that way, since he doesn't like any of the bottled ones he's found in stores around here. He also adds some star anise. You can use brown sugar instead of palm sugar, but don't use a Japanese soy sauce as those are fermented longer and won't taste right.
You can use it for pretty much anything, but my favourite is satay ayam (chicken satay). Skewer chicken, dip in kecap manis and grill. Then eat with peanut sauce -- smash & fry some coriander seeds, shallots. Get some good peanut butter (this is key), add a little water to loosen it up, and some more kecap manis.
lime juice on chicken, some Tablespoons of grated beet on any chocolate bake, Epazote on quesadillas, vegetable stew, & beans. Salsa negra, salsa chiltipín, salsa macha on any pasta, meat, bread, meatballs etc..Sea salt instead of regular reg salt, Vodka with fish. Avocado leaf in tamales. i use cumin in only 2 or 3 sacred dishes. Dijon mustard in vinagrettes. Wolter Cocoa powder from Tabasco. Some honey, mollasses or dark sugar instead of just white sugar. Milk infused with mint leaves or anise seeds and then used on any dessert recipe. Tamarind syrup, little blue cheese, very little cognac, Scotish butter, good quality whole cream, the one used to make whipped cream, anytime cream is required, home made tart yogurt instead of buttermilk......
Bragg's and Nutritional Yeast and Marmite
Smoked salt or pimenton
Sauerkraut juice or olive brine
A modest glug of liqueurs- Cynar, for example
Vanilla in rich, dark sauces
Nut milks
Ground, dried porcini
Ume vinegar
Dried fruit in savory dishes
Strong distinct teas (like lapsang)
Cloves or anise, when unexpected
re: gwendolynmarie
i'd like to try cynar -- it is artichoke, right? does it have a pronounced flavor of artichoke? would you add it to soup, sauce, what? would you add a splash into the recipe for a hot artichoke dip concoction?
just wiki'd it: i see it is an herbal-driven aperitif with predominant artichoke notes. is it thus similar to a dry or sweet vermouth (minus the artichoke, of course)?
i think you hounds may enjoy this italian cynar commercial: http://www.youtube.com/watch?v=u_2Duf...
and its predecessor from the sixties: http://www.youtube.com/watch?v=v_ouhq...
re: alkapal
The flavor of artichokes, I find, is not so pronounced, and not what comes to mind when taken strait- just the bitter, the sweet, and a somewhat earthy/vegetal complexity. It's closer to Campari, although it does not taste like Campari, than vermouth, and it would be sweet vermouth. It's in the family of all those bitter aperitifs.
I've added it to soups, stews, marinades, salad dressings, and used it for enhancing sauces, when caramelizing, in sabayon, while pickling, and in lemon-lime sorbet.
Here are some of my staples:
Spicy chili sesame oil for anything stir-fried (a little goes a looooong way)
White Truffle oil lends an unsurpassed richness to many foods
A dash of cinnamon in pretty much any dessert
re: Al_Pal
i don't use sherry, but i do add sherry vinegar to my tomato sauce...it really rounds out the flavor.
re: Al_Pal
I add a squeeze of fresh orange to my tomato sauce at the end of cooking
re: budlit
Interesting! What type of sauce do you make? I would think many tomato sauces would overpower the orange
re: FriedClamFanatic
Saute onion then garlic (in evoo) add tomato (summer, fresh through a mill, winter, d.o.p. san marzanos) couple branches of thyme, s & p, cook for a while, add fresh chopped parsley and basil add a squeeze of orange or tangerine. Optional, I swirl in a bit of butter at the end too. The orange really brings out the tomato flavor in a very subtle way. Try it, and let me know how you like it.
re: budlit
the orange sounds like a great idea but the part I love is the finish it with butter. Your tomato sauce sounds deliscious. What about deglazing the onions and garlic with a little fortified wine like Marsala. Just a thought.
re: budlit
You're on! The next batch, however won't be for a while since I just made about 20 containers worth due to the end of summer harvest. Half of those will get "stolen" by adult kids visiting on weekends, so it might not be too long
I add dry sherry to my stroganoff. And extra splashes of Worchestershire. Yummmy! A bit of nutmeg really punches up soups and sauces. And my three-day spaghetti sauce, which I make in a huge electric Dutch oven and freeze for later use, always requires a tablespoon or two of sugar to cut the acidity of the tomato paste/sauce.
Always a bit of chocolate in my beef chili along with the chipoltes and grape jelly with the chili sauce for the topping of my meatloaf...Of course I add a bit of chipolte steak sauce and Tabasco as well...but the grape jelly just makes the difference...always has!
I'm into baking.....I've gotten addicted to slipping in some Godiva chocolate liquer into the chocolatey things....Always have been known for chocolate cheesecake, but apparently the liquer elevated it to new heights - since I don't eat cheesecake, however, perhaps they were just being polite. Also customized a brownie recipe this year that has been termed "wicked evil good"....
Not so secret, but Garam Masala in lentil vegetable soup, or a bit of flavor in other foods, could be an interesting addition to this worthy list.
re: RPMcMurphy
I saw Maggiseasoning in a store yesterday.How do you use it? What does it taste like?
Just discovered this new product this summer.."Bacon Salt"... Great on almost anything...potatoes, vegetables. Ribs..... A nice unique flavor.
They have a website which lists where the product is available. I bought it in Minnesota this summer.
re: Isabella
Here's a copy cat recipe that I use all the time.
It tastes exactly like Bell's Poultry Seasoning.
BELL'S POULTRY SEASONING - copy cat recipe
4 1/2 tsp dried rosemary
4 tsp dried oregano
3 3/4 tsp dried sage
3 1/2 tsp ground dried ginger
3 tsp dried marjoram
2 3/4 tsp dried thyme
3/4 tsp ground black pepper
Mix together and grind to fine powder in a coffee or spice grinder.
Makes about 1/2-cup.
Smoked paprika
red wine vinegar
worchestershire (esp. in tuna salad -- I consume a lot of tuna salad)
coarse kosher salt
chicken broth
re: foodcheck
I find I"m using Marsala more and more. Most of my recipes that called for sherry, wine or even beef broth, I'm using at least some Marsala now
I often use some of my wife's herbal teas (in bags) to infuse stocks, braises, etc. Tonight, for example, I used a fennel tea in a cooking liquid for carrots.
Star anise in fried rice. Its a common ingredient in authentic Chinese dishes so it makes a simple fried rice taste special and "real"
Ver juice. It is made from unripened grape juice and can be used in the place of lemon juice or white wine.
And homemade chicken stock...most people I know use the packs from the supermarket but nothing beats a good home made one.
I can't say I've ever thought of adding peanut butter to chicken soup but I seem to be learning here that peanut butter goes with everything!
re: marielee
I agree on the homemade stock. There is just no comparison - and you get to control the sodium factor.
The trick with peanut butter is to not add too much. It keeps the folks guessing
re: FriedClamFanatic
I sometimes use it in my hummus instead of tahini,
re: betsydiver
walnut or almond butter is also great in hummus. or baba ghanoush for that matter.
re: sweethaven
to a boxed cake mix, add extra vanilla extract. once, i also added half-n-half instead of milk/water, and an extra egg. was like pound cake (i made triangular cupcakes in silicone molds). duncan hines super deluxe yellow cake, iirc. this one: http://www.duncanhines.com/newDuncan/...
quite good.
As someone who is slightly allergic to peanuts (thankfully not very much - but I avoid them when I can), I would worry about adding peanut butter as a secret ingredient. This would be even more true where someone might not expect it - like chicken soup. If you know that none of your guests have allergies to peanuts that's fine. But I would never think to ask a host if chicken soup had peanuts in it.
No one's mentioned "kitchen bouquet"....? A 1/2 tsp. rubbed on a burger, or added to a brown stock or gravy=mmm. Mostly natural, I think, lots of root veggies make up the ingredients.
Frank's Hot Sauce- hot, but not insane and not too vinegary.
Garam massala
Turmeric-a great immune system booster, apparently.
Fresh as opposed to dry Bay Leaf-I've got tree's all over my neighborhood, and no-one misses a few leaves now and then....
Cinnamon- just a dash in meatballs makes 'em so-o-o good.
Bragg's Aminos- see other posts...
Brown sugar- a few tablespoons in a homemade red sauce; delicious. (Unless your tomatoes are incredibly sweet...) Adam
re: adamshoe
I've never, ever used Kitchen Bouquet, but I do know a few folks who have used this if pressed for time in making a roux for gumbo if they feel the roux was too light. They use it as a fix after the gumbo is made.
And speaking of gumbo - your mentioning bay leaf trees all over your neighborhood makes me wonder where you live! I could be mistaken, but do you live in New Orleans?
Thanks for mentioning Tumeric. I need to start using this in one of my spice blends that I make for people. Good Idea!!!
re: adamshoe
How cool...it seems like we have the same tastes!
Turmeric is my most used secret cooking weapon! I often use it in conjunction with paprika and Lawrys to season fried potatoes...
I use Kitchen Bouquet to make pork chops (salt, pepper, garlic, dry mustard cooked on top of carmelized onions) and add it to beef stew (mom's secret recipe...I sure miss her cooking). Its subtle but if I dont add it, I really am not happy with the result.
Lately, lite coconut milk. Added to rice, chicken dishes, ice cream recipes, french toast, casseroles, smoothies...I'm still finding new ways to use it.
re: Virginia Girl
Sounds good!
re: Virginia Girl
I think it's pure umami.
Ground (dried/powdered) ginger on pork. It adds a special flavor (enhanced with S and P) that no one can seem to put their finger on, but people love it!
smoked paprika ,grains of paridise ,and juniper berries (not in the same mix thou) ketjap manis is also good as well as garum masala.imake my own smoked salt as well
Depending on what I'm making, the secret ingredient is either a dash of Chili oil, or a splash of Sherry vinegar. Even when they're not featured in the recipe, and you might not *know* they're there, they just have a way of picking things up or rounding out the background flavor of a dish.
re: Steady Habits
like this chili oil ? http://chinesefood.about.com/od/szech...
re: Steady Habits
Like many of you, butter, truffle oil is awesome in certain recipes. As many of you may know, cocoa/choclate works well with chilli and stews. One of my favorite ways to braise meat such as bouef bourguignon (sp?) or short ribs is to use about a cup of brewed mild-medium coffee. Don't use too much otherwise your recipe will become too bitter. It gives it a nice smokeyness and your guests wondering why it's so different.
Anchovies are a wonderful addition to stews. Either straight or in a prepared sauce like Worcesershire sauce (my mother's secret ingredient) or a southeastern Asian fish sauce.
- Worcestershire sauce to sauteé vegetables and added to falafel, soups, burgers and many other dishes
- I have recently discovered the virtues of roasted garlic. I sometimes add it chopped, sometimes whole, depending on the dish
- Like others have mentioned, curry powder or garam masala to stews, soups, burgers, meatballs
Cinnamon in tomato pasta sauce
Brown sugar in sauted onions
A touch of dijon in scrambled eggs
and not so secret but amazingly tasty tho it sounds preposterous... peanut butter stuffed hot dogs.
re: louuuuu
LOL I gotta ask about the peanut butter and hot dogs! Two of my favs but I have never combined them! You just lather some on the roll? And what else do you put on it?
re: FriedClamFanatic
my boyfriends father puts mustard and peanut butter on his hot dogs. other than him i'd never heard of it before!
re: louuuuu
Cinnamon in pasta sauce, I'm trying that one. Thanks.
re: MyKitchenBroke
it is greek (well, broader in the middle-east, but more noticeable in greek food) and thus also got into cincinnati chili (via greek immigrants there), i understand.
i use a pinch; you don't "taste" it but it gives a little depth.
you've tried adding anchovies to your pasta sauce? that's good; they "melt" but give great flavor.
re: alkapal
Or a shake of fish sauce, ditto.
re: MyKitchenBroke
I love fennel seeds in my pasta sauce now. Yum!!! It reminds me of licorice.
re: DishDelish
i've gotta put in the fennel seeds! i put them in my spice grinder first.
re: alkapal
I am definitely having a love affair with the fennel these days. I'll have to try the spice grinder idea. It is also delicious in homemade chicken noodle soup. A little extra comfort when your under the weather.
re: DishDelish
i love fresh fennel in stews, as well as part of the bed for roasted chicken. i love how it mellows as it cooks...
re: DishDelish
It is great in tomato based soups as well, and fennel seems to thicken a soup.
Sriracha- It really gives another dimension to most savory dishes, even if it is just a dash for those who are sensitive to the heat. Also, cayenne pepper. When people hear that they think of steam blowing out of the ears, but I find for most savory foods even just a dash adds a whole new dynamic.
re: LadyCook61
dried wine powders?
Curry Powder
Pernod liqueur
I'll use just a scant pinch of the first two in the most unlikely dishes -- can't tell they're there, but miss 'em if they're not.
Pernod goes very well in most creamy things, esp. Seafood in cream/garlic sauce.
Cinnamon. A little bit totally ups the flavor of lots of savory things.
It's good in chocolate chip cookies too.
miso - in salad dressings, meat sauce for spaghetti, taco meat mix, ground chicken for chicken burgers, mashed potatoes, meatloaf, and even the sweet miso mixed with cream cheese for a fruit dip.
miso adds umami and rounds out the flavor of whatever dish I put it into.
Hawaiian rock sea salt. It is sun evaporated unlike other sea salts. It is the best. My hubby who is from Hawaii is the first to tell me it was best but I didn't fully believe him until i made some of my favorite pasta recipes and also steak and roast recipes with it and it increased the yummy factor on all my recipes. Sooooo ono! =) My brand is Hawaiian Pa'akai inc.
Also I love freshly ground coriander seed (it brings out the flavor of the fresh cilantro when added), and and cumin when making fresh salsa and chili. Cumin when making my homemade hummus. The sea salt also makes a difference in these recipes. Oh yes... and I love fresh ground pepper (the one with three peppercorns).
Depends on what I'm cooking:
balsamic vinegar to anything with tomatoes including sauces
nutritional yeast
rapadura or sucanat in place of white sugar
ground mustard
fresh thyme
flower water
almond extract
my guy's secrets are:
peanut butter
fish sauce
fresh, local-made H'Mong chili paste...the best!
re: MinkeyMonkey
MinkeyMonkey - have you ever paired sherry vinegar with tomato instead of balsamic? it's one of my favorites - try it sometime!
-bay leaf in most sauces, soups, and stews (even good in the bechamel base of mac 'n cheese and Hollandaise)
-ditto for white pepper
-a pinch of sugar when searing meats/seafood and on fajita veggies (onions and peppers)
-ground coriander -- excellent on roasted/grilled asparagus and Brussels sprouts and in creamed broccoli soup
-a splash of soy sauce or Bragg's to perk up soups/sauces
-lemon zest (in unexpected places, like an eggplant pasta sauce or meat marinades)
-herb d'provence (just a dash)
-pinch of cayenne to brighten flavors
-cinnamon and smoked paprika in Mexican food
-allspice in beef vegetable soup (so good!)
-swapping almond extract for vanilla
I have several:
Golden syrup, which is a British sugar syrup sort of like a light molasses. It's got a smoky flavor and balances salty or bitter flavors.
Anchovy paste, very salty and not really fishy.
White pepper in some dishes, it's got a different profile than black pepper.
Grade B maple syrup as a generic sweetner.
Now one common ingredient I don't use: I never cook in olive oil because I think cooking ruins the taste, and I've read that raising the temp of olive oil releases toxins. I use grapeseed oll instead, but I ill use high quality olive oil for dressings or dipping, or something like pesto--anything that's not cooked.
I also use coffee as a seasoning quite a bit. It's a fine addition to lentil soup. I;m starting to use teas as well. I think that counts as a secret ingredient.
re: MMaineroe
How interesting. Do you just add a strong brew to your lentil soup? How much do you add? What type of recipe is it and what additional seasonings do you use with the coffee?
re: MMaineroe
Oh Coffee! Interesting!
re: MMaineroe
>>>>I never cook in olive oil because I think cooking ruins the taste, and I've read that raising the temp of olive oil releases toxins<<<<<
eric ripert only dresses dishes with olive oil, as he says it becomes too strong when cooked. mario batali ONLY cooks in olive oil, for sautés to deep-frying. lidia sometimes uses olive oil, but not *always*.
but... i've never heard about olive oil releasing "toxins" at higher temperatures. do you have any more info on that?
re: alkapal
I've heard that one before. I've heard it referenced as "going rancid" when heated. I came across this when researching coconut oil. If you do a search for coconut oil information you will get a whole list of websites that claim vegetable oil and olive oil go rancid when heated releasing toxins that harm your body.
While I do believe that high heat can cause this effect on olive oil, I'm not yet willing to believe the claims that harmful toxins are being released when it is heated.
re: alkapal
Searching on the Internet you're going to find conflicting information, but "Angie"'s response on the following link seems very convincing.
I'm no scientist and have no proof one way or the other but, overall, the consensus seems to be that cooking with olive oil is fine, but deep frying with it should be avoided.
re: cuccubear
"the consensus seems to be that cooking with olive oil is fine, but deep frying with it should be avoided."
not necessarily. it depends on the frying temperature and the purity of the oil - we had a recent discussion about this: http://chowhound.chow.com/topics/708315
re: goodhealthgourmet
Thanks for the link ghg, I missed that thread. Again, I wasn't making any firm claims either way. For me it comes down to cost - olive oil is too expensive to use for deep frying, health benefits and flavor aside.
re: cuccubear
cuccs! let's get us a big vat of peanut oil and start frying out in the back yard! whadya say?
re: alkapal
Sounds good to me! You bring the oil, I'll bring the turkey!
re: KristieB
I love love Cavendar's Greek seasoning - it's great on everything as you mention - pork, steak, chicken, fish and it's wonderful with roasted vegetables as well.
re: yummyrice
I was only half kidding though. I do put some MSG in a lot of stuff. It is funny how I have friends who swear up and down that they're ultrasensitive to MSG and can tell immediately if there's MSG in something but yet they never notice. I have two friends who don't believe me when I tell them that they've eaten things of mine that had MSG in them as they are *sure* that they'd know. Doh.
re: buttertart
That's pretty much exactly how those friends who didn't believe me found out. "This tastes better than usual, what did you change?"
re: jgg13
Yes MSG does make things taste better. I sneak it into some soups and other dishes. If you use too much you can certainly taste the msg but if you use a sparing amount it gives that yummy taste called umami. I recently made a caldo verde soup and added just a 1/3 tsp to a large pot of soup. I had tasted it before and after the addition of msg. With the msg the flavor was addicting. It really elevated it IMO. My guests liked it too as all thought it was fantastic and couldn't get enough. So to me this is a secret ingredient because no one wants to know it's in there and I'm not telling. There is such a negative feeling attached to those 3 letters.
re: scubadoo97
MSG is my friend.
re: scubadoo97
MSG is a migraine trigger.
re: foiegras
foie, I'd check this thread out.
re: foiegras
Prove it.
re: jgg13
I understand why you would say this. Two points, though...
People who gets migraines, if they are lucky, can identify a trigger(s).
While some people might have similar triggers, such as a sudden bright light, everyone is nonetheless different (and this applies to most other health things, as well - such as weight loss. This is why I think most "studies" are innately flawed).
If foiegras gets migraines and his/her trigger is MSG, then this is a real thing that happens for this person. Doctors would call this "anecdotal"; I call it real.
re: sandylc
There are so many things wrong with simply letting some random schmo make claims like this - not the least of which is conflating causation & correlation. Until I see a double blind study that demonstrates MSG causes migraines I'm going to continue to believe that the extreme majority of those claiming to have said malady are incorrect and perpetuating dangerous false claims.
The amount of pseudoscience used to demonize MSG is astounding.
re: stuck in Hartford County
Please define what "good salt" is to you. =)
re: yummyrice
I received a large collection of salt-samples from a co-worker from a company called the Meadow. I like the smoked salts and the collection of "finishing salts" included. I think they are a mail-order company or something. I use David's Kosher salt or Diamond Crystal. I like the crunchy texture of Davids.
I've been using a butter from Vermont that's called Kate's. They appear to be a relatively small operation, but I'm seeing it at more and more groceries so who knows. I also use a butter made in New Zealand- my parents spend a couple of months there each year, so it's a nostalgic choice.
re: stuck in Hartford County
Wow, there's such a thing as smoked salt?
re: yummyrice
I know. A strange thing, for sure. But unusually tasty. It's funny to watch for a person's reaction after trying it- the initial shock, the "I know this, but can't quite place it..." face. The frustration frown. And the "Oh well, it was good" smile.
Definitely a "secret ingredient", although not a mainstream one. As I stated earlier, I love Frank's Hot Sauce just as much. And much more economical!
re: yummyrice
There's smoked pepper too; it's useful when you want a bit of smokiness but you've used as much smoked salt as you can w/o the dish becoming too salty.
re: yummyrice
One of my favorite seasonings for popcorn is Hickory Smoked salt.
re: redwood2bay
Marie Sharp's is one of the best hot sauces around and is entirely underappreciated.
Old Bay
Hot Sauce Tabasco or Franks Red Hot
Bacon Fat
Fresh Ground Pepper(not the powdery stuff)
Fresh Ground Sea Salt
Anchovy Paste
Shallots, sliced very thin and then deep fried. They make everything savory taste ten times better.
Also, I deep fry the shallots in a small quantity of oil, and then use the oil in my cooking. It's infused with the shallot flavour and is absolutely delicious.
Anything bacony, too, as many people have already mentioned: crumbled bacon, bacon fat, etc.
A pinch of Ras El Hanout improves many things well beyond North African foods I find -- a little sweet, a little spicy, warm and very subtle. I'm also seriously addicted to a pinch of chipotle powder for a little depth in nearly everything.
Brand chicken essence into any meat, just a tbsp. Taiwan rice cooking wine (michu), adds a subtle fabulous sweetness to any veggie dish. Any type of vinegar, just a little bit elevates the savory flavors.
recently, my secret ingredient in a very tasty new year's day chili was red wine! maybe it's not a secret, but it was good. i got the idea from craig claiborne's "friends/parties" cookbook, and another cookbook too.
I also used tomato puree, beef broth, onion, garlic, diced pickled jalapeños, oregano, chili powder, cumin, coriander (!), a dash of cinnamon, small cubes of under blade chuck roast, kidney beans (look away, you texans), and a little flour for thickening. i cooked it for about 13 hours in the crockpot. near the end i added in a piece of smoked turkey wing, but i should've added it much sooner (but didn't have it at hand until i went to the store again!).
re: alkapal
Ooooh, I'm w/you except for the pickled jalapenos-I have an unexplained aversion to them, but I love fresh ones. Maybe I'll make chili tonite w/your recipe. Thanks!
re: stuck in Hartford County
i probably would've used fresh jalapeños (and other kinds of chiles, dried and fresh) if they were readily available. i used the pickled diced out of convenience. i think the key flavors that made it so good were the red wine and the coriander (two things which i'd never considered in chili). the great thing about chili in a crockpot is that the flavors can evolve and be tweaked over time ;-)).
one of the cookbooks was "a feast made for laughter" by craig claiborne. i think the other may've been the "sheraton world cookbook." (or maybe not... these are from my cookbook stash down in florida, at my mom's house).
re: alkapal
I love that classic Claiborne book! BTW, the chili came out great. Here in CT (near Hartford) fresh chilies are available just about anywhere-as long as you can get to the store. It's one of the pleasures of living in such a diverse area! Take that book away from mom, as she has no need for an awesome chili recipe in FL, alka!
re: stuck in Hartford County
stuck, mom doesn't use it, and i'm SURE would be thrilled to get it and its colleagues out of the house! the problem is...i have way too many here in my house. glad you had some good chili!
re: alkapal
Coriander makes all the difference in my chili. Also putting the spices directly onto the hot oil brings out their distinct flavors even more. A tip I learned from Cooks Illustrated.
re: alkapal
Cinnamon and good unsweetened cocoa make for a great chili. I will have to try the red wine, sounds devine.
I just recently started making my chili with meat chunks instead of ground meat and it is so much better that way. And I am a Texan who often puts beans in my chili.
re: sisterfunkhaus
I put strong coffee and unsweetened cocoa in my chili. Great colour and depth.
re: sisterfunkhaus
wonder if it has some glutamates! ;-)).
re: alkapal
Recently, I've been "obsessed" w/Morton & Bassett- and I'd be surprised (really surprised!) if there is MSG in the mix. Don't say it's so!
re: stuck in Hartford County
i have no idea, but the company sounds like it would **not** add msg. http://www.worldpantry.com/cgi-bin/nc...
anyone, how does morton and bassett compare with penzey's on quality and price?
re: alkapal
Looking at the pictured label, they claim not to use salt or msg.
re: cuccubear
to be fair, that's just chervil, and not a blend.
i'm not saying they add msg, though.
cuccs, how do you compare their products on price and quality vis-á-vis penzey's?
re: alkapal
Ah, blends, well, now, um, you see, I didn't realize that's what you were talking about...shucks. ;-)
Have never bought anything from M&B, but doing a web price comparison, a .28 oz jar of parsley at M&B is $4.59 and Penzey's .2 oz jar is $2.79.
re: cuccubear
I always stayed away from our Penzey's store in town, and purchased M&B at my favorite local "upscale" grocery. I've got many of their spices, and have no complaints-but they are pricey. Maybe it's time to check out Penzeys.
re: Riatta
i'll use fresh pico de gallo plus some chick peas, fresh spinach, a hint of cumin and garam masala, nutmeg (optional), cinnamon stick (optional) and a little cream (or yogurt) for a delicious and satisfying quickie indian dish.
re: alkapal
I also use salsa a lot - in eggs, salads, tuna, pasta... - pretty much everywhere.
i make Emeril's essence spice blend in huge batches, so so good and spicy!
also love kalustans medium spicy curry powder, great!
Blue corn meal and in this stellar cake it's unexpected "blue" color paired with a lovely homemade or (if you must canned) Dulce de Leche frosting is just a winner.
re: smokeandapancake
Interesting! About what ratio of meat to ricotta?
I bought a bunch of Grains of Paradise online for a specific recipe and then had a boatload left over. It tastes peppery and is botanically related to cardamon. It's from Northern Africa and it is freakin' delicious. It was a happy accident that I had such a surfeit. It's my new secret ingredient.
Oh, that and sambal olek.
re: runwestierun
I saw an episode of Alton Brown's show on Food Network that was about Grains of Paradise. It was very interesting and I remember thinking that I need to try it. I never did. Maybe this is the time!
re: stuck in Hartford County
stuck in HC, I run Grains of Paradise through my pepper mill and often use it in place of black pepper. Lovely.
re: stuck in Hartford County
I do order it online & have it shipped thru Seattle's World Spice Merchants; they have a great price on GoP but you should be able to find it at a health food, spice shops that carry African foodstuffs or Whole Foods w/out a problem locally.
re: junescook
I use those also, keep them in the freezer.
re: junescook
I was wondering about them. I have been using "better than bouillion" because it is at the store. Hard to justify the shipping charges of minors because you have to buy it online.
Are they powdered or a syrup/paste?
re: tonka11_99
I forgot about those bases b/c I use them so often, I don't consider them "secret". I especially like the Better Than Bullion clam and lobster bases. I also frequently use More Than Gourmet's demi-glace (veal)- a silky, thick, concentrate that can be frozen and found at our local Super S&S. CHEAT CHEAT CHEAT to up the flavor! Nobody knows but you!
Another cheaty thing I do is save bacon fat/duck fat to substitute for other fats in certain recipes. Potatoes fried in duck fat?! Amazing. And everything is better w/bacon (fat). Except for the cholesterol levels. And the waistline. They prefer olive oil.
Oh, one more thing that's kinda secret- I use Crisco to "oil a pan". No taste, easy removal from pan. Also no frying smell w/Crisco. But that's truly secret, and I keep my blue canister hidden WAAAAAY back in the pantry in case any of my friends see it. I freely admit that I have the Club Med "Hands Up" song (plus a few Barry Manilow tunes) on my iPod than to EVER using Crisco (or, gasp, LARD!).
re: tonka11_99
They are a paste--indispensible, but make sure you get the low-sodium option.
re: tonka11_99
I buy Minor's at the local BJ's club. They always have the chicken and beef in stock, so to speak.
re: lyntc10
re: alkapal
Haha, I'm impressed! I was just kidding, I thought it'd be interesting to see how many people knew what I was talking about. I always laugh whenever I see commercials for Kikkoman raving about "umammi" and thinking about how many people who are terrified of MSG then run and go buy products with "umammi"
re: lyntc10
I find those commercials hillarious too! They should revise their commercials to state that "umami is MSG". =)
Oh well, I'm a fan of MSG.
re: lyntc10
MSG != umami, though.


text:
Maarky Thermal Systems
based in Cherry Hill, NEW JERSEY (USA)
Maarky Thermal Systems provides state of the art heat transfer equipment and services to power plants worldwide. Equipment designed by Maarky engineers has been hailed as the standard for optimal and reliable performance. The corporate slogan of "Innovate & Implement" is embedded in every facet of Maarky's culture. Pursuit of innovations and improvement in all spheres of ...
Rehm Thermal Systems GmbH
based in Blaubeuren, GERMANY
Rehm Thermal Systems is a provider of reflow soldering systems and drying systems for the electronics industry as well as a manufacturer of fast firing systems and solar dryers for the metallization of solar cells.
Hukseflux Thermal Sensors B.V.
based in Delft, NETHERLANDS
Hukseflux offers a complete range of sensors and systems for the measurement of heat flux, solar radiation and thermal conductivity. We also provide consultancy and services such as performing measurements and designing customer specific instrumentation based on our thermal expertise. Customers are served through the main office in the Netherlands, and locally owned ...
based in Burbank, CALIFORNIA (USA)
eSolar was founded in 2007 to develop modular and scalable solar thermal power plant technology. eSolar designs and develops Concentrating Solar Power (CSP) projects that start at 46MW and are scalable to any size. eSolar power plant technology utilizes small, flat mirrors which track the sun with high precision and reflect the sun`s heat to a tower-mounted receiver, ...
AGC Solar
based in Chiyoda-ku,, JAPAN
AGC Solar has a long history as a key player in the solar glass business. As part of the world leader in glass production, AGC benefits from the latest glass technologies to make renewable energy a success.The company operates with plants in Europe, North America and Asia and produces glass solutions for three main solar applications: photovoltaic modules, thermal ...
SolarUS Inc.
based in Branford, CONNECTICUT (USA)
SolarUS is a producer and distributor of evacuated tube solar collectors and solar thermal products. SolarUS solar thermal systems feature innovative, technological advances to solar collectors and are suitable for both residential and commercial use. Available nationwide, SolarUS systems provide hot water, heating and dehumidification solutions. Our systems are designed ...
Ocean Thermal Energy Corporation (OTEC)
based in Lancaster, PENNSYLVANIA (USA)
OTE Corporation is proud to be at the forefront of bringing clean energy to the world, as well as pure drinking water and fish-farmed food produced as ancillary products at OTEC plants. OTE Corporation was founded upon a code of core beliefs, including the principle that being a responsible global citizen compels us to measure our corporate success not only by financial ...
Abengoa Solar
based in SPAIN
Abengoa Solar develops and applies technologies to generate electricity from the sun, working to limit climate change and to develop local communities using mostly concentrating solar thermal, but also photovoltaic technologies. Abengoa Solar has transitioned into a pioneer in the construction of commercial concentrating solar power (CSP) and photovoltaic (PV) power ...
Gear Solar
based in Greer, SOUTH CAROLINA (USA)
Gear Solar is a global leading provider of solar energy technology, offering low-maintenance, fully integrated high-performance solar energy collecting systems engineered for efficiency and long life, and designed to fit your lifestyle. GEAR Solar thermal systems can be used in both residential and commercial applications to provide hot water, space heating, industrial ...
based in Hannover, GERMANY
You want to create a turnkey photovoltaic system on your own roof? Or you want to install the system in better individual performance? We give them the best support. We tell you what is important in a good photovoltaic system. We take the local situation and plan your investment. You will receive the complete planning, (including the assembly instruction). Upon request, ...

subset: commoncrawl


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When I watched Serenity, I had never seen Firefly, but I still loved the movie!
Solid acting, good chemistry between the cast, great story line, excellent special effects and nail-biting action scenes.
You will never have seen anything like it, and this is one movie you can watch again and again without getting bored.
Great movie follow up to the TV series that died a very premature death. If you are a fan of the TV series, Firefly, you will enjoy this movie. Read morePublished 8 hours ago by BookLuver
If you've finished the seriously truncated pilot season of Firefly, you must see Serenity to wrap up loose ends. Read morePublished 1 day ago by FlyingFish
10/10, but don't watxh until after seeing the only season of Firefly.Published 2 days ago by Matthew Lee Moulden
|From this Discussion
|Do we know for sure yet, if this will include anything not already...
Just picked this up at Wal-Mart (not sure why Amazon's release date is over a month away when Wal-Mart has it on the shelves already). Have not actually played the disc yet, but comparing the feature listing as listed on the back of the new Steelbook release to the previous Blu-Ray/DVD combo pack... Read More
May 15, 2013 by Eric Givens | See all 5 posts
|Terrible choice for cover art
Yeah, the lady at Walmart when I bought it was like "What is this? Looks weird." or something. Whatever.
Jun 13, 2013 by A Gamer Guy | See all 3 posts
|Region Free or not ?
|Be the first to reply
|Walmart has this for 12.96
|Be the first to reply


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Senior Account Executive
A non-profit organization in Baltimore, MD is currently seeking a Chief Financial Officer to join its team. Compensation for this position is $50-60,000 depending on experience.
Job Responsibilities:
Supervise general accounting functions including general ledger, ...
Nov 26 -
Baltimore - Accounting & finance
Executive Assistant
An property management company in downtown Baltimore, MD is currently seeking an Executive Assistant to join its team. This is a direct hire opportunity and compensation for this position is $40-60,000 depending on experience.
Job Responsibilities:
Schedule Meetings, ...
Nov 26 -
Baltimore - Administrative & office
Accountant / Non Profit Accounting Manager
A Nonprofit Organization in the Towson, MD area is seeking an Accounting Manager to join their team. The ideal candidate will oversee and participate in the overall management of the general accounting for the Foundation.
Supervise general accounting ...
Nov 26 -
Towson - Accounting & finance
A Property Management firm in downtown Baltimore is in need of a full-time Executive Administrative Assistant to join its team. The Executive Assistant will be supporting the SVP of Operations of the company and 5 Regional Directors with all administrative tasks: calendar ...
Quality Control Tech - 'Entry Level'
Reporting Relationship: Quality Supervisor
Chesapeake Bay Candle, a leader in home fragrance is currently seeking an Entry Level Quality Technician. In this role, you would be responsible for inspecting materials and products and reporting results. The essential role of ...
Nov 26 -
Glen Burnie - Construction & trades
Commercial Auto & General Liability Claims Adjuster
Commercial Auto Liability Claims Adjuster needed to resolve Mass Transit/ Auto & GL claims, for a self-insured public government entity in Baltimore, MD.
This is a TEMP-TO-HIRE position with competitive compensation for the right candidate.
Adjuster will ...
Nov 25 -
Baltimore - Sales & biz dev
Outside Sales Professional
Fast-growing national company is seeking a Greater Washington DC area– based, full-time, Outside Sales professional for our Mid-Atlantic Market. We are a leading manufacturer of affordable security and property management products. Our company is eight years young and is ...
Nov 24 -
Baltimore - Sales & biz dev
Senior Tax Associate
Our client, a top-flight boutique tax practice with offices in Columbia, MD and Tyson's Corner, VA , is growing its practice and is looking for exceptional talent to join their team. This is an excellent opportunity to work in an environment that promotes career growth ...
Nov 24 -
Columbia - Accounting & finance
Financial Analyst
The firm employs the following investment strategies:
acquiring stabilized facilities in off-market transactions for a discounted price
buying mismanaged or underperforming senior housing facilities
acquiring stabilized facilities with excess land in order to expand bed ...
Nov 24 -
Baltimore - Accounting & finance
Corporate Accounting Manager
Location - New York, NY
All Relocation Fees will be covered by the company.
Ready to take the next step in your Accounting Career? Make an impact by bringing your strong audit and accounting skills to a growing company looking to grow with a dynamic company.
Ideal ...
Nov 23 -
Baltimore - Accounting & finance
Sales Professionals: Add an Additional Revenue Opportunity
If you are currently a professional sales person with established relationships with business owners or management we have a unique opportunity to add six figures to your income.
We are looking for commercial realtors, commercial insurance brokers ...
Nov 22 -
Columbia - Sales & biz dev
Claims Recovery Specialist
Imagine working for a company that truly cares about their employees, customers, stakeholders, and communities they serve.
Imagine working for a values-driven organization that has the ambition and desire to be the best global insurance provider in the world.
Zurich is ...
Nov 21 -
Owings Mills - Sales & biz dev
Assistant General Manager -Courtyard Silver Spring North(140021HP)
Assistant General Manager
It's a powerful feeling, to belong. It's inspiring people to do more than they thought they could. It's leading the way by rolling up your sleeves to accomplish a common goal. It's taking a passion and turning it into your vision. Belonging is what ...
Nov 20 -
Silver Spring - Hospitality
Apartment Maintenance Technician
A leader in the Property Management industry is seeking individuals experienced with electrical, plumbing, HVAC, boiler, carpentry & a variety of maintenance tasks to assist full time at a residential apartment community.
3+ years maintenance experience in individual ...
Nov 20 -
Bel Air - Real estate
Account Manager
What does your tomorrow look like?
Tomorrow at Transamerica Agency Network-Career Agency is about helping create a better financial future for our customers while continuing to grow in size and strength. Our insurance sales agents fulfill this mission by:
Playing a vital ...
Nov 19 -
Prince Frederick - Sales & biz dev
Safety Advisor for Heavy Highway Construction Company
Midasco, LLC is a heavy highway specialty infrastructure contractor that specializes in signing, lighting, traffic signal, ITS, tolling infrastructure, utilities construction and maintenance seeking an entry to mid level Safety Advisor for our Maryland and Northern Virginia ...
Nov 18 -
Baltimore - Construction & trades
Real Estate Development Manager
In this dynamic role, the Development Manager (DM) will oversee and manage projects from conception through design, construction, and lease up. The DM's main duties include project planning, site assessment, property acquisition, packaging of financing, ...
Nov 18 -
Baltimore - Real estate
Credit Analyst
Job Summary
The Credit Analyst is responsible for a variety of tasks associated with supporting the Loan Fund's Loan Officers, Director of Lending, and Chief Credit Officer (CCO) in underwriting, closing, and asset management of loans. In particular, the Credit Analyst will ...
Nov 17 -
Columbia - Real estate
Nov 14 -
Baltimore - Sales & biz dev
Retail Sales Associate
What you can expect on a daily basis:
• Provide exceptional service to our Customers and Sales leads over the phone as well as to walk-in Customers
• Recommend appropriate unit sizes and services based on individual Customers' needs
• Understand and explain the leasing ...
Nov 14 -
Laurel - Retail & wholesale
Specialist-Events-SSES - Courtyard Silver Spring North (140021HS)
It's a powerful feeling, to belong. It's inspiring people to do more than they thought they could. It's leading the way by rolling up your sleeves to accomplish a common goal. It's taking a passion and turning it into your vision. Belonging is what it feels like to work at ...
Nov 13 -
Silver Spring - Administrative & office
Sales Manager
Position Overview Grow overall audiovisual revenue and profitability, while maximizing customer satisfaction from pre-event planning through post-event phases of service. Solicit new and repeat business through a proactive sales approach that incorporates consultative ...
Nov 13 -
Annapolis - Sales & biz dev
Chef / Kitchen Manager
Chef / Kitchen Manager – Hemingway's Restaurant at Bay Bridge Marina - Eastern Shore, MD
Job Summary:
Must know how to control costs, meet deadlines, practice proper sanitation and provide leadership for the culinary staff.
Responsible for all food production used for ...
Nov 13 -
Annapolis - Hospitality
Assistant Property Manager
The purpose of this job description is to communicate the responsibilities and duties associated with the position of Assistant Property Manager. While the following information should be considered a comprehensive description of this position, it should also be noted ...
Nov 12 -
Baltimore - Real estate
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Since he was a boy, Turlock native Ron A. Macedo knew he was going to grow up to be a farmer, but he never imagined that he would one day be named the Turlock Chamber of Commerce's Agricultural Leader of Year.
Name of business: Jaureguy's Paint & Decorating
As national leaders and law enforcement officials across the country talk about possible gun control legislation, Stanislaus County Sheriff Adam Christianson has renewed his commitment to seeing that law-abiding citizens are able to defend themselves.
An 18-year-old Fresno man was killed after being hit by a tractor-trailer truck while standing along Highway 99 in Delhi.
NEW ORLEANS – Looks like I should have paid that street magician who promised to fix the game with a spell, but though the Niners lost the Super Bowl, the Big Easy delivered me a lesson in Southern hospitality.
As locals prepared to cheer on the 49ers against the Baltimore Ravens in New Orleans, Turlock bars were filled with out-of-town fans looking for a unique Super Bowl experience in Colin Kaepernick's home town.
It was a wave of red a gold Saturday morning as hundreds of 49er fans flooded Pitman High for a community tailgate party in honor of Colin Kaepernick.
Diamond Pet Foods announced the opening of its long-awaited Ripon facility and the creation of 75 or more jobs on Wednesday.
For just over 32 years, customers coming into the Turlock post office have found a grinning Lois Mattox at the counter ready to help. But as of Friday, Mattox is no longer donning her light blue top and navy slacks because after more than three decades on the job, she is ready to retire.
The past year was a trying time for the Turlock Police Department as several of their law enforcement members came face to face with life-threatening events during the course of their daily duties.
California is known for its strong agricultural ties, but a recent business boom in the walnut industry has captured many first time farmers attentions, and quickly. According to Ag Alert, tree nurseries throughout California have already sold out walnut varieties for 2013, and are even unable to sell for 2014. Nurseries are now starting to take orders for 2015.
A 28-year-old man in Stanislaus County with chronic health problems has died from the flu county health officials reported Friday.
Turlock is preparing for a Super Bowl celebration like has never been seen before in this small Central Valley town. From his high school alma mater to the streets of downtown and even City Hall, Turlock has thrown its full support to hometown hero and San Francisco 49ers quarterback Colin Kaepernick as he and his team prepare to face the Baltimore Ravens in Super Bowl XLVII on Sunday.
Plans are in the works to resurrect the Ceres Drive-In movie theater by the group that reopened the Ceres Flea Market last year as it seeks additional draws.
Gasoline prices have jumped approximately 12 cents per gallon at Turlock stations within the past week, averaging $3.52 per gallon, as of Tuesday. Comparatively, the average cost of a gallon of unleaded gas fell to $3.36 nationally, according to GasBuddy.com.
The Turlock Gospel Mission is planning to celebrate Thanksgiving with a large block party complete with a traditional turkey meal and kickoff the event with what is expected to become an annual community flag football game.
Name of Business: Ciganos Fine Cigars
The congregation of Turlock Covenant Church, along with staff from the City of Turlock's Neighborhood Services Unit and Parks, Recreation, and Public Facilities went to work Saturday on a project to spruce up some of the alleys on Turlock's Westside.
The Turlock chapter of the Sons in Retirement gave a salute to the area's Korean War veterans with a special ceremony Wednesday that included the presentation of the Ambassador for Peace Medals.
After a successful application and interview process, Turlock resident Zoe Cavanaugh has been officially selected to participate in the 2014 Miss Pre-Teen Stockton/Sacramento pageant competition on Saturday.
For the past 32 years, local Realtors and their affiliates have held a Can Tree Breakfast in an effort to raise money to feed hungry families during the holidays. Although the literal Christmas tree-shaped pyramid of canned food - that some years reached as high as 25 feet - no longer adorns the entrance to the long-since closed Albertsons grocery store, the spirit of giving has remained strong.
While the City of Turlock has been a member of the Stanislaus Business Alliance since 1994, on Tuesday the two entities entered into an official agreement with the sanctioning of the Turlock City Council.
While individuals across town will be rushing to the grocery store in upcoming days to purchase a turkey in time for Thanksgiving, a few lucky locals won't need to stress as the winner of the City of Turlock's annual Turkey Trot fun run will be granted the festive bird as a victory prize.
The only thing made more apparent than the Salvation Army's love of bells at the 18th annual Kettle Kick-Off Luncheon was the generosity of the community as they donated over $46,000 for the local Salvation Army Corps.
Peninsula Plastics Recycling in Turlock was selected among more than 50 applicants to receive a $1 million grant which will bring new equipment and nine new positions to the company.
As Thanksgiving approaches Foster Farms is taking steps to ensure that more families will enjoy the holiday by gathering around the table for a turkey dinner, by donating to food banks up and down the West Coast.
The facilities and landscape of the Stanislaus County Fairgrounds will soon receive a much-needed makeover, made possible by a generous donation and new partnership.


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Another weird one I'm sure. However, almost all of my condo furnishings have come from Craigslist. With a small budget available for decorating it's my go to source. I eventually find what I'm looking for, for little $$. It might take a while, but the hunt is half the fun.
Monday, October 20, 2014
Sunday, October 19, 2014
Blessing Day 19 - Home
My condo is safe and cozy. It's big enough to meet my needs but small enough to be easy to take care of. It's got wonderful trees outside. It really fits my simple lifestyle.
Saturday, October 18, 2014
Blessing Day 18 - My Dr's.
I have a great care team. They are knowledgeable and caring. They answer all my questions and put me at ease. I'm blessed to have healthcare.
Friday, October 17, 2014
Blessing Day 17 - Music
I played music growing up, the accordion, flute, piccolo, violin. I had lessons for all of them at various time and mastered them. I'm trying to teach myself guitar but am not motivated enough to practice enough to matter. Any way I have a deep appreciation for music. It can lift me up, bring a smile to my face, get me dancing, bring back memories and generally makes me feel good.
Thursday, October 16, 2014
Blessings Day 16 - Financial Stability
I have enough money to meet my needs with a little left over for fun. I live a very simple life by choice. This allows me a lot of free time to pursue things I find interesting.
Wednesday, October 15, 2014
Blessing Day 15 - Food
OK this might be a little weird, but I volunteer at a Food Pantry and see people who don't have enough food to eat each week. I'm thankful that I'm able to purchase enough food for myself and my family.
Tuesday, October 14, 2014
Blessing Day 14 - Neighbors
When the leukemia medicine was making me so sick my neighbors were such a help. One came every morning and walked my dog. For 5 months. Another brought me homemade food many times. I know if I have an issue I can call them for help and they will do whatever they can to help me.
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Challenge to Obamacare on contraceptives rejected
A federal appeals court has rejected a challenge to Obamacare that would have enabled non-profit religious organizations to avoid government-approved contraception programs.
A federal appeals court has rejected a challenge to Obamacare that would have enabled non-profit religious organizations to avoid government-approved contraception programs.
(HealthDay)—A state law that requires plaintiffs to release relevant protected health information before proceeding with allegations of medical liability has been upheld by a federal appeals court, according ...
Women seeking legal abortions in Texas starting Friday must drive for hours if they live near the Mexico border and have fewer options in big cities after a federal appeals court allowed the state to enforce tough Republican-backed ...
The nation's largest tobacco companies are challenging court-ordered advertisements requiring the cigarette makers to say they lied about the dangers of smoking.
A US appeals court agreed Thursday to revisit a July ruling that threatened to undermine President Barack Obama's landmark healthcare reform law.
A federal judge has temporarily blocked Louisiana from enforcing its restrictive new abortion law. But lawyers and advocates appeared to disagree about whether the judge's order affects doctors at all five abortion clinics ...
A U.S. state's law restricting doctors at abortion clinics is unconstitutional because it would unduly hamper women's ability to obtain the medical procedure, a federal judge ruled Monday.
(AP)—President Barack Obama's health care law is snared in another big legal battle after two federal appeals courts issued contradictory rulings on a key financing issue Tuesday.
A federal appeals court has decided to continue blocking the nation's strictest restrictions on the use of abortion drugs.
A federal appeals court questioned the constitutionality of the nation's strictest restrictions on the use of abortion drugs, a month after putting the Arizona rules on hold.
A federal appeals court on Thursday upheld Texas' tough abortion restrictions that have forced the closure of about 20 clinics around the state, saying the new rules don't jeopardize women's health.
The Supreme Court will examine the North Carolina dental regulatory board's claim that only dentists should be allowed to whiten teeth.
A federal appeals court is set to review a Texas law that led to the closing of many abortion clinics in the state.
The US Supreme Court said Tuesday it will take up a case involving a firm seeking to limit the availability of birth control to female employees enrolled in a company health plan on religious grounds.
A government appeal in the legal fight over allowing girls of any age to buy emergency contraception without prescriptions has officially been put on hold.
The United States courts of appeals (or circuit courts) are the intermediate appellate courts of the United States federal court system. A court of appeals decides appeals from the district courts within its federal judicial circuit, and in some instances from other designated federal courts and administrative agencies.
There currently are thirteen United States courts of appeals, although there are other tribunals (such as the Court of Appeals for the Armed Forces, which hears appeals in court-martial cases, and the United States Court of Appeals for Veterans Claims, which reviews final decisions by the Board of Veterans' Appeals in the Department of Veterans Affairs) that have "Court of Appeals" in their titles. The eleven "numbered" circuits and the D.C. Circuit are geographically defined. The thirteenth court of appeals is the United States Court of Appeals for the Federal Circuit, which has nationwide jurisdiction over certain appeals based on subject matter. All of the courts of appeals also hear appeals from some administrative agency decisions and rulemaking, with by far the largest share of these cases heard by the D.C. Circuit. The Federal Circuit hears appeals from specialized trial courts, primarily the United States Court of International Trade and the United States Court of Federal Claims, as well as appeals from the district courts in patent cases and certain other specialized matters.
Decisions of the U.S. courts of appeals have been published by the private company West Publishing in the Federal Reporter series since the courts were established. Not every court decision is available, however. Only decisions that the courts designate for publication are included; "unpublished" opinions (of all but the Fifth and Eleventh Circuits) are nevertheless included in West's Federal Appendix, and are also available in online databases like Lexis or Westlaw. More recently, case decisions are also available electronically on the official websites of the courts themselves.
The circuit with the smallest number of appellate judges is the First Circuit, and the one with the most is the Ninth Circuit. The number of judges Congress has authorized for each circuit is set forth in 28 U.S.C. § 44.
Although the courts of appeals are frequently referred to as "circuit courts", they should not be confused with the historical United States circuit courts, which existed from 1789 to 1911 and were primarily trial courts.
This text uses material from Wikipedia licensed under CC BY-SA


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Houzz is the new way to design your home.
1,006 Birmingham, MI Garden and Landscape Supplies
For some homeowners, buying garden and landscape supplies involves an afternoon visit to a Birmingham, MI nursery for some healthy new annuals and perhaps a few new planters. Others dream of a Japanese garden complete with flowing waterfalls, a koi pond and a graceful footbridge surrounded by luscious greenery. More
fleurdetroit (248) 953-3840
The creation of all magnificent and unique spaces and architectural experiences is found in the details. Cultivating the personal vision that informs these details or supplying a... Read More
Dreamscape Outdoor Living & Garden Inc. (866) 437-3919
We (YardProduct.com) produce and distribute PRO landscape aluminum landscape edging and decorative stone garden edging. FREE SHIPPING in the U.S. Canada. Read More
Sherwood Forest Garden Center (248) 652-4920
Sherwood Forest Garden Center has been serving customers in the Rochester area for over 30 years. Through three generations we have provided the community with quality products at... Read More
Rock Shoppe on Gotfredson (734) 455-5560
Retail & wholesale landscape supply company stocking retaining walls, brick pavers & stone siding. We stock and deliver all types of mulches, soils, and aggregates. Our inviting... Read More
Landscape America Inc (586) 771-8777
Landscape America, Inc. has been a well-respected landscape contractor since 1954. Our courteous personnel are trained and highly skilled in their profession. Each Landscape... Read More
Flowers By Design (1995) (519) 252-9829
Behind the enticing images that adorn our website, you'll find a system that's fast, safe, and easy to use. It's our goal to provide you with that kind of joy and to make the... Read More
Legends Direct (810) 354-8484
Factory Direct Online Retailer of Outdoor Living Products Read More
Dynamic Lawn Care (248) 613-1113
Do you want to take care of your lawn but don't have the time to do it? Why not hire someone else to do it for you? Don't hire your friends, family members or even people who... Read More
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A stay at Milatel Chereville Serviced Apartment places you in the heart of Seoul, convenient to Boda Center for Visual Art and COEX Convention and Exhibition Center. This family-friendly hotel is within close proximity of LG Arts Centre and Geumho Art Hall. Read More About Milatel Chereville Serviced Apartment
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January 24, 2012, 09:24 pm
What I saw at the revolution
By Maura Corbett, president and founder, Glen Echo Group
With all due respect, the golden-penned Peggy Noonan said it first, but I hope she doesn't mind that I borrow her iconic phrase because I think we may have just had another revolution. It's politics of a different sort this time, though - or maybe it's not politics at all. Unlike the big-haired, big-everything 80s, (I know. I was there and my hair was big) in 2012 you have bitter, polarized Republicans and Democrats – and then you have the Internet. If any of that was in doubt, on January 18, 2012, the Internet officially arrived, albeit with the weirdest terms ever – SOPA and PIPA - bills that may be dissected and discussed and obsessed over for years to come as the acronyms that changed everything.
Perhaps you saw it. Perhaps you participated; clicked through Google's censorship Doodle or found that Wikipedia was dark and clicked to find out more instead of being annoyed you might have to actually go to the library, whatever that is. Maybe you went to Craigslist to look for used IKEA furniture in suburban Chicago only to find SOPA and PIPA all over the page and the next thing you knew, you were calling your Senator for the first time in your life. Maybe you were standing in the checkout line at a Walgreens in Atlanta and heard the checkout guy explaining to the stock clerk that SOPA is a threat to Internet freedom.


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Why is our internal security not in good health?
Tags: food, health, good health
Asked by anjali sharma, 13 Apr '10 12:55 pm
Earn 10 points for answering
Answers (4)
Internal security means only - security of VIP people. Security of Public are cover under external security.Answered by Sanjeev Gupta, 29 Nov '11 08:18 pm
Corruption - the root cause.Answered by Rakesh Sharma, 29 Apr '10 01:12 pm
Because we take things for granted ; we dont have effective intelligence system nor have a good vigilance system . Roles of NSA , NSG , SPG have not been coordinated properly . We have so far not evolved to counter state sponsered terrorism . There is lack of coordination between various Police forces of different states . All these aspects need to be solved at the highest levels to make sure an sustainable n effective internal security of the nation .Answered by sk singh, 13 Apr '10 05:24 pm
Doubt in mindAnswered by Judy Pawar, 13 Apr '10 01:05 pm
not keeping trust
not sure about things
inferiority complex
not keeping trust
not sure about things
inferiority complex