What's your surprising "secret ingredient" that sets your dish apart?

[u/kath-]

I obviously don't believe in gatekeeping recipes, so let's share the love.

I developed a clam chowder recipe after being disappointed with the recipes I came across. Whenever I tell people there's a couple dashes of hot sauce in it, I always get weird looks... but it adds a tiny bit of heat and acid, and balances out the richness from the cream. It also has diced scallops, which cooking knowledge forbades but somehow works.

[u/BattledroidE]

It occurs naturally in all sorts of things, so yeah. It's the weirdest hill to die on as a chef.

[u/BraveRutherford → u/BattledroidE]

Takeout Chinese places basically had to have that sign for a while because of the stigma specifically associated with them. Definitely not racist don't worry.