Asklemmy

43942 readers

724 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy 🔍

If your post meets the following criteria, it's welcome here!

Open-ended question
Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
Not ad nauseam inducing: please make sure it is a question that would be new to most members
An actual topic of discussion

Looking for support?

Looking for a community?

Lemmyverse: community search
sub.rehab: maps old subreddits to fediverse options, marks official as such
!lemmy411@lemmy.ca: a community for finding communities

~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~

founded 5 years ago

MODERATORS

246

What's your secret ingredient that makes your version of a common dish better than anyone else's? (lemmy.world)

submitted 8 months ago by ClockworkOtter@lemmy.world to c/asklemmy@lemmy.ml

337 comments fedilink hide all child comments

Mine probably isn't that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.

you are viewing a single comment's thread
view the rest of the comments

[–] cowfodder@lemmy.world 20 points 8 months ago (3 children)

Dry yellow mustard powder in mac and cheese. Not the fiery English or Chinese stuff, just boring American yellow mustard.

[–] CarbonIceDragon@pawb.social 6 points 8 months ago

I just add a bit of bottled mustard, about half a teaspoon to a box of mac I find to be good, too much more and you start to taste the mustard distinctly.

Adding a bunch of black pepper to it also does good things in my opinion

[–] SpaceNoodle@lemmy.world 2 points 8 months ago

Nah man, Coleman's is the one and only.

[–] Brutticus@lemm.ee 1 points 8 months ago

I use about 2 teaspoons of dijon, and then also something spicy, like Cayanne Pepper.