Serious Eats: Pinky Tuscadero's Profile

This is one of the most delicious and addicting treats there is. I can eat an entire plate full and I typically don't like fried foods. Trust me, try them and you will be hooked.

elizadams7 at 5:02PM on 06/13/08

From Serious Eats

Cook the Book: 'The Breakaway Cook'

I love Eric Gower - check out his website on flavored salts

Steamy Kitchen at 7:34AM on 08/11/07

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Cook the Book: 'The Breakaway Cook'

Pomegranate Juice has been my one of my most recent enthusiasms and it's now a staple in my refrigerator. It's great in sauces and marinades and, while it doesn't seem to insinuate it's particular taste to a dish, it adds a richness or a depth of flavor when used judiciously.

In addition, it's full of antioxidents, etc and serves as a substitute when one wants to add wine, but chooses not to because it's not desired for any number of reasons.

It's good and good for you.

suegsf at 4:15AM on 08/11/07

From Serious Eats

Cook the Book: 'The Breakaway Cook'

That day, 2 years ago, when I discovered that I had outgrown a serious allergy to nuts. After avoiding them like the plague all my life, I took my first handful of toasted walnuts and couldn't believe how buttery and molten-good they were.
I add nuts to everything now-veggies burgers, gratins, sandwiches, and ice cream. What a thing to have missed out all my life.
Oh and love.

michichan at 11:23PM on 08/10/07

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Cook the Book: 'The Breakaway Cook'

Various vinegars; I grew up only being familiar with distilled white and apple cider. Now I have about eight different kinds. I love how adding a splash of vinegar at the end of cooking stews, beans, etc. just lifts the flavors and makes it all come together.

Eilen at 7:27PM on 08/10/07

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Cook the Book: 'The Breakaway Cook'

I'd have to go with goat cheese - mmmm!

woodenspoon at 7:15PM on 08/10/07

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Cook the Book: 'The Breakaway Cook'

Paneer. I have always loved eating Indian food at restaurants but recently ventured into a local Indian market and discovered you can buy paneer already made! Paneer is Indian cheese that is more like a really firm tofu and is pretty much a vegetarian staple for Indian food. It has really emboldened me...:)

mistvan at 6:55PM on 08/10/07

From Serious Eats

Cook the Book: 'The Breakaway Cook'

curry! a variety of vinegars!

sarasweettooth at 12:51PM on 08/10/07

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Cook the Book: 'The Breakaway Cook'

Fresh Ginger grated into almost everything I cook recently!

Pierogi at 11:23AM on 08/10/07

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Cook the Book: 'The Breakaway Cook'

Rooster Sauce as I call it (sirancha)

It has somehow made it's way into all sorts of glazes and soups and eggs and omigoodness there is no end. Plus it led to the discovery of chinese chili oil bean paste stuff and korean red pepper paste (just like ketchup) so it deserves an even greater reward for it's awesomeness-ess and gateway drug powers.

Overworked Barista at 11:46PM on 08/09/07

From Serious Eats

Cook the Book: 'The Breakaway Cook'

Freshly cracked black pepper for desserts and sweet items. I cube cantaloupe, shred prosciutto and basil, squeeze some lemon on top and crack lots of fresh black pepper on top. I would analogize it to adding salt to baked goods. You wouldn't expect the synergy to work but it does.

Bria at 10:49PM on 08/09/07

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Cook the Book: 'The Breakaway Cook'

Fresh cracked black pepper. And kosher salt.

VickieDC at 9:27PM on 08/09/07

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Cook the Book: 'The Breakaway Cook'

First press Greek olive oil, almost straight from the orchard!

Or a lemon.

Or the humble corn torilla.

tgchi at 7:52PM on 08/09/07

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Cook the Book: 'The Breakaway Cook'

Kosher Salt

stevebillings at 6:08PM on 08/09/07

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Cook the Book: 'The Breakaway Cook'

Sriracha!!

Inaya at 5:05PM on 08/09/07

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Cook the Book: 'The Breakaway Cook'

Lemon zest!

ecb1977 at 4:22PM on 08/09/07

From Serious Eats

Cook the Book: 'The Breakaway Cook'

As someone who grew out of being a picky eater in a meat-and-potatoes kind of household, anything that isn't American "comfort food" was revolutionary. Wine, capers, curry, olives, mushrooms, za'ater, and fresh herbs made a world of difference for me, as did learning to make my own dressings and sauces. I don't know if I could pick just one kitchen item that made more of an impression than another.

Stufsocker at 3:58PM on 08/09/07

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Cook the Book: 'The Breakaway Cook'

Sesame oil---weird but I find myself using it in a lot of new dishes now. Oh and safflower and walnut oils for dressings.

clumsycook at 3:54PM on 08/09/07

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Cook the Book: 'The Breakaway Cook'

thats easy - good salt.

bpm2000 at 3:16PM on 08/09/07

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Cook the Book: 'The Breakaway Cook'

fresh ginger. Its so good in so many things.

Koren at 2:53PM on 08/09/07

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Cook the Book: 'The Breakaway Cook'

Fresh picked basil. I made Haalo's recipe for Basil Ice Cream recently, and it is delicious!
http://cookalmostanything.blogspot.com/2007/01/basil-ice-cream.html

aujahlisa at 2:33PM on 08/09/07

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Cook the Book: 'The Breakaway Cook'

It's hard to say, because my parents value good food so I grew up using high-quality ingredients. So I'm going to choose wine, because that's one thing I didn't learn to appreciate until later. It makes sauces so much better.

ikkinlala at 1:00PM on 08/09/07

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