Your signature ingredient.

[Anonymous No.18727646]

You are entering a cooking competition. Name your signature ingredient.

Mine is mushrooms.

[Anonymous No.18727654]

>>18727646
tears

[Anonymous No.18727660]

>>18727646
Paprika
>inb4 NOO THAT'S A SEASONING fuck you i use enough for it to be an ingredient

[Anonymous No.18727664]

[Anonymous No.18727673]

If I had to choose just one specific ingredient to be my signature ingredient, I would choose Chipotle peppers. I selected chipotle peppers as a potential signature ingredient because they are a type of pepper that is widely used in cooking and can add a unique flavor and heat to a wide range of dishes. Chipotle peppers are also relatively easy to find and work with, as they are often sold dried and can be ground into a powder or used whole in dishes. In addition, the smoky flavor of chipotle peppers pairs well with a variety of other ingredients and can add depth and complexity to a dish.

[Anonymous No.18727700]

>>18727646
Soy

[Anonymous No.18727726]

>>18727646
Pizza

[Anonymous No.18727785]

no ,i already chose mushrooms

[Anonymous No.18727880]

>>18727664
jesus is coming, swallow

[Anonymous No.18727932]

>>18727646
elbow grease

[Anonymous No.18727937]

>>18727673
>Chipotle peppers are also relatively easy to find and work with, as they are often sold dried
>/ck/ in charge of knowing food

[Anonymous No.18727959]

>>18727646
Goat cheese

[Anonymous No.18727992]

Milk

[Anonymous No.18728017]

Breast milk, locally sourced.

[Anonymous No.18728124]

For me, it's aged asiago.

[Anonymous No.18728126]

>>18727646
Gutter oil

[Anonymous No.18728140]

>>18727646
Cabbage

[Anonymous No.18728301]

>>18727646
>mine is mushrooms
Are mushrooms the most overrated addition to a dish? People add them to salad,pizza, etc and it adds absolutely NOTHING. I unironically only see women and vegans enjoying them

[Anonymous No.18728315]

>>18728301
Wrong

[Anonymous No.18728317]

>>18727646
Cognac

[Anonymous No.18728323]

Salmon or alcohol.
Come at me bro

[Anonymous No.18728331]

>>18727646
What's that? A power rangers reunion?

[Anonymous No.18728334]

>>18727646
Cinnamon, it goes in everything

[Anonymous No.18728343]

>>18727646
I choose MSG.

Barring that, I guess white pepper.

[Anonymous No.18728418]

Tarragon. Most meat dishes i make have tarragon. I don't know why. I just like tarragon.

[Anonymous No.18728480]

Coriander powder.

[Anonymous No.18728495]

>>18728334
Ayyyyy

[Anonymous No.18728507]

Frumunda cheese

[Anonymous No.18728525]

>>18727646
preserved peppers
I will make you a candied poblano and cardamon tiramisu cheesecake that will blow your fucking mind like a crackwhore librarian... provided I've either got candied poblanos, or 30 mins to prep them before the dessert round.

[Anonymous No.18728527]

>>18727646
Which season of the power rangers is this?

[Anonymous No.18728549]

Lawrys Seasoned Salt.

[Anonymous No.18728566]

>>18727673
We really need a report option for AI posters.

[Anonymous No.18728623]

>>18728566
>Robot solves captcha with human aid
>This is how the world ends.

[Anonymous No.18728627]

the secret ingredient is tomato paste

[Anonymous No.18728632]

>>18727646
Mayonnaise

[Anonymous No.18728646]

>>18728632
Mother sauce, lowers pH, handy for desserts where egg, oil and lemon juice are essential ingredients... yeah, solid choice if you can use it in weird ways.

[Anonymous No.18728669]

MSG, saffron, safflower, achiote, prickly ash oil, red wine vinegar.

[Anonymous No.18728682]

>>18728301
Is that Xev?

[Anonymous No.18728700]

>>18727646
Potatoes

[Anonymous No.18728882]

>>18727937
You're talking to an AI

[Anonymous No.18728890]

>>18727646
cum

[Anonymous No.18728987]

>>18728682
Who now?

[Anonymous No.18729500]

>>18728987
Xev Bellringer

[Anonymous No.18729520]

>>18727646
Mine is mushrooms.

[Anonymous No.18729528]

caraway seeds

[Anonymous No.18729584]

>>18727646
Thyme

[Anonymous No.18729607]

a melange of minced shallot and ginger.

[Anonymous No.18729634]

>>18729584
Mine is mushrooms. Let's team up.

[Anonymous No.18729639]

>>18727646
That was a fun show to watch. I have no idea how to answer the question. Passion fruit or coconut milk maybe

[Anonymous No.18729642]

>>18727660
Paprika is just used for colour. it dont do nothin for no seasoning

[Anonymous No.18729644]

Cavender's Greek Seasoning

[Anonymous No.18729652]

>>18729642
Enough with this mama. Smoked tastes smoky for sure. And paprika is really a spice blend anyway. Do you say chili powder is just for color???

[Anonymous No.18729805]

>>18727937
What's the problem. They are probably far more commonly sold in the little cans steeped in adobo sauce, which is amazing. I've seen those cans sold in every even-somewhat-major grocery or minor local/ethnic grocery I've been to, whereas dried chipotles are tough to find even in a store with a rack of dried peppers.

[Anonymous No.18729955]

>>18727646
Eggs
They're just so fucking versatile

[Anonymous No.18729961]

>>18727646
blood

[Anonymous No.18729997]

>>18728890
Ofc

[Anonymous No.18730013]

sun-dried tomatoes packed in oil. fucking hell haven't eaten them for almost a year because after i finish a jar i go back and buy more, it's as bad as booze.

[Anonymous No.18730021]

1 jar of cheez whiz

[Anonymous No.18730034]

>>18729642
say that in Hungary and you won't make it out of there alive

[Anonymous No.18730038]

>>18730034
they're always hun-gary 'cuz paprika doesn't satiate

[Anonymous No.18730197]

>>18727646
flies.

[Anonymous No.18730201]

>>18729652
>a spice blend
of dried or smoked peppers? Maybe the way you make it.

[Anonymous No.18730204]

>>18729805
>Stores with a rack of dried peppers don't have chipotles
Where are you? Minnesota?

[Anonymous No.18730207]

>>18730038
They have an armistice with Turkey... ... ... for now.

[Anonymous No.18730224]

>Look up at the podium
>I see the masters of every style of cuisine, the greatest chefs in the world, looking down at me
>I look into Hiroyuki Sakai's eyes
>I see my embarrassing defeat flash before my eyes
>I look at Chairman Kaga
>He looks back at me
>He can see in my eyes that I know I'm not worthy of challenging the Iron Chefs
>He stares at me
>I know what I have to do
>I pull out a tanto knife and cut my guts open in front of the iron chefs and the audience
>Chairman Kaga cuts my head off with a katana
>Dead silence afterwards
>A few moments pass and suddenly you hear
>FUKUI-SAN?
>Yes Ohta?
>"What the contestant just did is called seppuku, or ritual suicide, where he stabs himself in the stomach with a knife and cuts across to empty the contents of his belly."
>Thank you Ohta!

[Anonymous No.18730265]

>>18729805
>What's the problem
Chipotles are necessarily dried. It's not a type of pepper it's a method of preparation.

[Anonymous No.18730315]

>>18730265
But it is a method of preparation of a type of pepper. They're (usually) smoked Filipinos. The Asian supermarket in my little shithole town has an aisle of preserved peppers, and a whole section of a rack just of different anchos and chipotles - verde vs rojo, seco vs ahumado, arranged by size and grouped by country of origin... Their spice, pepper, and sauce guy is definitely autistic.

[Anonymous No.18730335]

>>18730315
>They're (usually) smoked Filipinos.

[Anonymous No.18730345]

>>18730335
All the cool kids are smoking jalapenos. You should too!

[Anonymous No.18730435]

>>18730265
>>18730315
>It's not a type of pepper it's a method of preparation.
>They're (usually) smoked Filipinos.
At least in U.S. cuisine (and probably everywhere -- I don't believe your waffling) a chipotle is *always* a ripe jalapeno that is smoked and dried to different levels. Morita and meco are the two common types seen (and now that I think of it, morita are indeed sold everywhere in the U.S. there are dried chilies alongside ancho; others are hit-or-miss).
https://smallaxepeppers.com/what-is-a-chipotle-pepper/
I envy that your market has so many varieties on just the preparation and terroir? of the same varietals -- as long as the price is reasonable (which I'm guessing since it's an Asian market it generally is.) I live next to a Super88 in a major city and it's just got the common set of chilies -- all the varietals, but no variety. Same with the Latinx market in the middle of an enormous West Indies diaspora. I haven't been everywhere though, obviously.

[Anonymous No.18730485]

>>18730435
Some moritas are wholly unripe, but mecos are always completely ripe (sometimes over) - it's why moritas are darker. And I have seen jalapeno-seco sold as chipotle - it's a nice flavour, but kind of odd when you're expecting smoke. The rainman makes sure to label them as both in three languages... often to the point where the tags completely hide the peppers in the bag.

[Anonymous No.18731172]

>>18730435
>Quotes multiple people disagreeing with each other
>Waffling

[Anonymous No.18731268]

>>18731172
I thought he might have been referring to my
>(usually) smoked
But yeah, nah, 0265 missed some details. They absolutely have to be jalapeno - other peppers can be prepared similarly (I usually smoke up some chilacas, poblanos, and habs when I've got enough ripe, half-ripe, or storebought jalapenos that are starting to sag), but only the smoked jalapenos are chipotles. Heavily smoked, super ripe ones are meco/moreno (because they turn brown), and everything else kind of falls under morita (because they're... mulberries? Get out of here Mexico, you're drunk again!), but I've seen the unripe ones called verde or negro. Moritas are ripe or half-ripe most of the time.

Getting off of this topic, I'd love to hit a cooking competition with mackerel - watch everyone else try to hide or mask the fishiness of it while I just work with it - finish er off with some god damned pavlova with saba mousse rosettes and white chocolate drizzled skin crackers.

[Anonymous No.18731663]

Chicken hearts. Get ready for some yakitori.

[Anonymous No.18731683]

>>18731663
Should I get my shovel?

[Anonymous No.18731694]

>>18727646
I've only got one signature dish, and the ingredient that brings it together is apple cider vinegar. So I guess I'm fucked.

[Anonymous No.18731704]

Chicken breast from Aldi bag of frozen chicken breasts

[Anonymous No.18731718]

>>18727646
Thousand stare egg

[Anonymous No.18731720]

>>18731694
I'm guessing some sort of stew?