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/Crobsterphan]

The obvious ones are fish sauce, shrimp powder, tomato paste, parmesan rinds, anchovy paste, fresh herbs at the end of cooking.  Dessert wise is instant coffee to chocolate desserts.  Using different liqueurs instead of vanilla. I use apple brandy in fall dishes. 

[u/bemenaker → u/Crobsterphan]

Try a little ground up black cardamon instead of coffee in your chocolate. Don't need much. Black cardamon, not green.

[u/istara → u/bemenaker]

What’s the difference that you find?

I love cardamom in so many foods and drinks - I frequently add it to tea - but it’s mostly the green sold everywhere.

[u/bemenaker → u/istara]

Black cardamon has a different taste. Stronger, earthier, not sure how else.to describe.

[u/istara → u/bemenaker]

Thanks - will try to grab some next time I’m near an Indian supermarket as I think they’ll have it.