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Thread: secret recipes

  1. #1
    on by skijor's Avatar
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    secret recipes

    Do you have one? Really, one that has that special ingredient(s) that nobody can figure out...a recipe that you won't even share with family?

    A former coworker has such a recipe for salsa. She said it had something that absolutely nobody else uses. I tried guessing but she wouldn't let on. And it wasn't cuz I had trouble looking her in the eyes.


    I like cooking/baking but haven't stumbled on anything mindblowing so as to hog it to myself. Have you? And can you be bribed?
    Discuss

  2. #2
    Free @coasting RUOkie's Avatar
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    I was given a "secret ingredient" for Carrot Cake once. It works great.







    Carrot Baby food
    Quote Originally Posted by Herbie53 View Post
    Being full of crap and depositing it here consistently is really nothing to be proud of.

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    I do. It's a spice mix for chili. Adapted from a recipe from an 1880's chuckwagon. This is the real deal. I will not share the recipe with anyone.
    -------

    Some sort of pithy irrelevant one-liner should go here.

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    BF's Level 12 Wizard SingingSabre's Avatar
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    Quote Originally Posted by JoelS View Post
    I do. It's a spice mix for chili. Adapted from a recipe from an 1880's chuckwagon. This is the real deal. I will not share the recipe with anyone.
    Why won't you?
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    Quote Originally Posted by Bklyn
    Obviously, the guy's like a 12th level white wizard or something. His mere presence is a danger to mortals.

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    GATC
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    Quote Originally Posted by JoelS View Post
    I do. It's a spice mix for chili. Adapted from a recipe from an 1880's chuckwagon. This is the real deal. I will not share the recipe with anyone.
    You could probably replace saltpeter/gunpowder with msg nowadays I imagine.

  6. #6
    Free @coasting RUOkie's Avatar
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    Quote Originally Posted by HardyWeinberg View Post
    You could probably replace saltpeter/gunpowder with msg nowadays I imagine.
    carefull with that stuff
    Quote Originally Posted by Herbie53 View Post
    Being full of crap and depositing it here consistently is really nothing to be proud of.

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    We recently had a party with chili and people told me it was the best they ever had. I just made it up as I went, and made three different kinds. Here is the super top secret recipe for the favorite version:

    --As much ground beef as you want
    --Part of an onion
    --A ton of celery
    --2 cans of corn
    --1.5 small cans of green chilis
    --Small thing of tomato paste
    --2 cans of chili-ready tomatoes
    --A ton of chili powder
    --A ton of cayenne pepper
    --A fair amount of cumin powder
    --No garlic powder, sugar, salt, or pepper
    --2 cans of kidney beans
    --2 cans of chili beans
    --Add whatever else you want that is chili-like

    Fill a huge pot and simmer for 4 hours or until it starts to boil over and burns to the pan

    Serve hot, but don't serve the part that stuck to the pan, because that tastes really gross.

    Enjoy!

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    Portland Fred banerjek's Avatar
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    Some of my best recipes are so secret that even I don't know them. Notable examples include my pizza and chicken pot pie. Which reminds me. I have a chicken carcass in the fridge so it's time to make more.

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    Senior Member jdon's Avatar
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    Yes, shortbread. The recipe and mould has been in the family for 8 generations that we know of. One person from each generation has the recipe and the mold. The technique is what makes the difference although we have never given out the ingredients either. I only make it a Christmas and do so for the month of November to meet friends and family demand.

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    Senior Member mikeybikes's Avatar
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    I'd tell you, but then I'd have to kill you.
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    Mystery Meat gitarzan's Avatar
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    I make a killer Salsa. I won't tell people I serve, but I'll tell you guys... It's in the Fannie Farmer Cookbook. It's really more of a Pico de Gallo. I call it Salsa Cruda.

    Mostly tomatoes, some bell peppers maybe two big ones, a large onion. All diced to about the size of a kernel of corn. All enough to make about a gallon.
    Cut the kernels from two or three fresh ears of corn.
    Dice a jalapeņo or two finely. Seeds in make it hotter. Seeds out is cooler.
    Add finely diced garlic to taste, season with about 1/2 cup oregano, some salt, fresh black pepper.
    Add about 1 cup Extra Virgin Olive Oil and the juice of a whole lime.

    Mix and try not to eat it all before serving to the masses. I found if if it tastes like it needs something, oregano and salt are good choices for adding more.
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    GATC
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    There are other secrets too; my wife's family has a recipe that calls for a shredded carrot, but it's not listed in the recipe because her grandfather (or great-grandfather?) hated carrots. So you just have to know to add it. On my side there's something similar, my great-grandmother couldn't write well so when she wrote down egg instead of egg white, she said she meant it and enforced that ever after that pie would be yellow and not white.

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    Quote Originally Posted by SingingSabre View Post
    Why won't you?
    One of these days I may market it. If I give it away, I won't be able to sell it.
    -------

    Some sort of pithy irrelevant one-liner should go here.

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    Quote Originally Posted by SonataInFSharp View Post
    We recently had a party with chili and people told me it was the best they ever had. I just made it up as I went, and made three different kinds. Here is the super top secret recipe for the favorite version:

    --As much ground beef as you want
    --Part of an onion
    --A ton of celery
    --2 cans of corn
    --1.5 small cans of green chilis
    --Small thing of tomato paste
    --2 cans of chili-ready tomatoes
    --A ton of chili powder
    --A ton of cayenne pepper
    --A fair amount of cumin powder
    --No garlic powder, sugar, salt, or pepper
    --2 cans of kidney beans
    --2 cans of chili beans
    --Add whatever else you want that is chili-like

    Fill a huge pot and simmer for 4 hours or until it starts to boil over and burns to the pan

    Serve hot, but don't serve the part that stuck to the pan, because that tastes really gross.

    Enjoy!
    That's not chili, that's a stew. Beans are a side dish. Yes, I am a chili snob.
    -------

    Some sort of pithy irrelevant one-liner should go here.

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    Senior Member Keith99's Avatar
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    None I can think of. A couple of little tricks however.

    There is a recipe that comes with any Mirro cookie press for ginger cookies. It is tricky to get them off the pan, only a 20 second or so time period. Too early and the cookie is too soft and the bottom crumbles and/or it sort of falls apart. Too late and it is glued to the cookie tray. That is using a teflon coated sheet! One tricl is using a flexable pie server, a cheap one. That way one can get under the cookies and do 2 rows at once.

    Other trick is the family cheesecake recipe. The trick is using a modern mixer and finishing with the wisk attachment and wisking in a lot of air and getting a thick mooselike mix instead of something liquid. I discovered it by accident, leaving the mixer on while making the crust (just grahm ******* crumbs and butter). It was a secret just because I didn't mention it.

  16. #16
    Free @coasting RUOkie's Avatar
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    Quote Originally Posted by Keith99 View Post
    . The trick is using a modern mixer and finishing with the wisk attachment and wisking in a lot of air and getting a thick mooselike mix instead of something liquid. I discovered it by accident, leaving the mixer on while making the crust (just grahm ******* crumbs and butter). It was a secret just because I didn't mention it.
    That must be really gamey.
    Quote Originally Posted by Herbie53 View Post
    Being full of crap and depositing it here consistently is really nothing to be proud of.

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    BF's Level 12 Wizard SingingSabre's Avatar
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    Quote Originally Posted by JoelS View Post
    One of these days I may market it. If I give it away, I won't be able to sell it.
    Hm.

    Good thing I'm not particular about chili.
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    Quote Originally Posted by Bklyn
    Obviously, the guy's like a 12th level white wizard or something. His mere presence is a danger to mortals.

  18. #18
    Senior Member JonnyHK's Avatar
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    There are a few other tricks in the process, but the key ingredient I can tell you all. Bolognese sauce using kangaroo mince.

    Keeps the crowd guessing as they come back for seconds.

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    Quote Originally Posted by JoelS View Post
    That's not chili, that's a stew. Beans are a side dish. Yes, I am a chili snob.
    ?

    You lost me.

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    Quote Originally Posted by oakback View Post
    It's not THAT secret since it's from a Food TV personality, but most people can't guess it. Wife makes brownies that have a bit of instant coffee in them. It's very subtle, but gives it just the right amount of zing to it.
    My grandmother used to put instant coffee in EVERYTHING. It was a staple ingredient in her kitchen. Yes, EVERYTHING from gravy to scrambled eggs to anything else she made. Maybe she was just senile.

  21. #21
    on by skijor's Avatar
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    Quote Originally Posted by RUOkie View Post
    I was given a "secret ingredient" for Carrot Cake once. It works great.





    Carrot Baby food
    Although not so secret, I did discover one ingredient that helps to keep cookies and cakes more moist. Even a little bit helps. Those that don't care for it prolly wouldn't even notice if you added a smidgen.



    shredded coconut

  22. #22
    BF's Level 12 Wizard SingingSabre's Avatar
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    What is it, skijor?

    I'll share my recipe for om nom bisquits!
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    Quote Originally Posted by Bklyn
    Obviously, the guy's like a 12th level white wizard or something. His mere presence is a danger to mortals.

  23. #23
    You Know!? For Kids! jsharr's Avatar
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    Plankton has been trying to get to me Krabby Patty recipe for years.
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    Squirrelly Member trsidn's Avatar
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    Quote Originally Posted by SonataInFSharp View Post
    ?

    You lost me.

    There are some people out there that swear that it has beans in it, it is not chili.
    Quote Originally Posted by Nicodemus View Post
    Yet more proof that I'm.. well, pretty much right about everything.

  25. #25
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    My recipe and technique for ultra-high gravity ale (21.5% a.b.v.) is a secret, and one of the ingredients is not available to the public.
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