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Get a tiny container of rubbed sage, and sprinkle it on chicken dishes, egg dishes, white/cream sauces. Had some as an additional seasoning in a carbonara (do not put cream in a carbonara) and it was a lovely addition. Speaking of extra additions, there's a greek diner nearby that I swear has a tiny bit of rosemary in their breakfast sausage, and it adds an amazing light extra something-something to their sausage gravy (which makes it go even better on chicken-fried steak) Also: When in doubt about some of your older spices in the cabinet (that you haven't replaced yet, which you should), they probably wake up decently if you do the Indian thing and fry them lightly in some fat until aromatic. My family's generic paprika they keep buying instead of good hungarian sweet or smoked stuff reacts well.
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Aug 14, 2023 00:45
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| # ¿ May 13, 2024 14:43 |
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