Asklemmy

43746 readers

1819 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

245

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

submitted 7 months ago by ClockworkOtter@lemmy.world to c/asklemmy@lemmy.ml

335 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

[–] calmblue75@iusearchlinux.fyi 1 points 7 months ago (1 children)

Asafoetida and curry leaves. Not exactly secret, but skipping these will make my food taste bland. Also chopping curry leaves will add more flavour.

[–] ClockworkOtter@lemmy.world 2 points 7 months ago (1 children)

Do you use fresh or dried curry leaves?

[–] calmblue75@iusearchlinux.fyi 1 points 7 months ago* (last edited 7 months ago) (1 children)

Both. Although dried ones stay longer and are easier to crush by hand.

[–] ClockworkOtter@lemmy.world 2 points 7 months ago

Good to know since dried are much easier for me to get hold of.