Your Most Versatile Ingredient

Discussion in 'Food & Cooking' started by matthew357, Mar 26, 2002.

  1. matthew357

    matthew357

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    What is the ingredient that you consider to be the most versatile and why?

    Matt
     
  2. cape chef

    cape chef

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    My Hands, Nuff said
     
  3. kokopuffs

    kokopuffs

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    The creativity/perspicacity afforded by my brain, both the left and right hemispheres.
     
  4. athenaeus

    athenaeus

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    Oh I have checked that

    With a kilo of flour and 1 bottle of olive oil I can prepare a 3 courses meal and dessert

    :)
     
  5. suzanne

    suzanne

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    Would that I were so proficient! But I believe it of you, Athenaeus!

    My vote goes to the incredible, edible EGG. What else is such a textural chameleon -- solidifying some foods, making others lighter than air, itself on occasion both liquid and solid at the same time? And nobody has to die for us to use them (except maybe the bugs that the birds eat).
     
  6. chiffonade

    chiffonade

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    Cheese. Cheese enriches everything and there is such an array, sweet and savory dishes are both covered - not to mention the calcium benefit.
     
  7. kimmie

    kimmie

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    SALT! It enlivens everything, from savory to sweet!! :)
     
  8. pongi

    pongi

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    Rice!
    I think there's no need to explain why...

    Pongi
     
  9. isa

    isa

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    I'm with Athenaeus and Suzanne. Add butter and Kimmie's salt. I'll be happy. And yeast...
     
  10. thebighat

    thebighat

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    Can I have two ingredients? Onions and parsley.
     
  11. matthew357

    matthew357

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    I was hoping someone would say onions. If you're a chef and you've never played with some Vidalia onions....you really should. Heck, even if you aren't a chef you should. I've eaten them like an apple.

    Matt
     
  12. kuan

    kuan Moderator Staff Member

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    Hrm... ingredient chef :)

    Kuan
     
  13. kimmie

    kimmie

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    VIDALIAs are the sweetest! They have their own festival and their own website!

    :bounce:
    :bounce:
    :bounce:
     
  14. kuan

    kuan Moderator Staff Member

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    I agree with Suzanne. I think the egg is the most versatile. After that it's flour, then maybe chicken. But the egg definitely before the chicken :p

    Kuan
     
  15. matthew357

    matthew357

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    I guess it depends on how clumsy he is with a knife? That would be one ingredient in rather short supply...

    Matt