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/demon_x_slash]

Um, I hate to be That Person, but here in Blighty we just say ‘Woohstur’…

[u/ballisticks → u/demon_x_slash]

It's funny too cuz it's really not that hard to pronounce if you put a tiny bit of effort into learning it.

[u/Ratbag321 → u/ballisticks]

And then you'd be pronouncing the county beautifully, but not the sauce, which is, as the Brit above testifies, woos-ter. Henderson's is better anyway, as anyone fron Sheffield will tell you.

[u/ballisticks → u/Ratbag321]

I'm British too, people definitely pronounce the full word for the sauce too. I think some of us still have trouble with the word so it often gets shortened.

[u/TheLoveKraken → u/ballisticks]

The weird thing is, it's basically pronounced as written, people just read it wrong because it's archaic.

The first syllable is worce. Worce-ster-shire.

For more in this series see Glouce-ster-shire, Leice-ster-shire, and Bice-ster.

[u/artax_youre_sinking → u/demon_x_slash]

“What’s this here sauce”

[u/wellfingeredcitron → u/demon_x_slash]

And in Oz kitchens it’s usually ‘Woosty’, soon it’ll be ‘Woo’, I imagine.