Col. Flagg 909 Posted August 9, 2017 Share Posted August 9, 2017 Raisins in scrambled eggs. This is wrong on soooo many levels. Link to post Share on other sites
SSScout 1628 Posted September 8, 2017 Share Posted September 8, 2017 Herr Oberst Flagg: entschuldigung, Ya, Puten, nicht Puter. 1 Link to post Share on other sites
Oldscout448 697 Posted September 9, 2017 Share Posted September 9, 2017 Rum extract in cherry and chocolate cobbler. This I gotta try 1 Link to post Share on other sites
Eagle94-A1 2748 Posted September 10, 2017 Share Posted September 10, 2017 Another ASM in my troop carries a pouch of bacon bits for non-desserts and another of semi-sweet chocolate for desserts. He figures you can't go wrong with bacon and chocolate No, you can NOT go wrong with bacon and chocolate. My "secret ingredient" is only in my current neck of the woods. Back home it was a staple: Tony Chachere's seasoning salt. We used it for everything. Another one, when I can get it, is coffee with chicory. Heat up some evaporated milk and make some Cafe au Lait. Link to post Share on other sites
elitts 464 Posted September 15, 2017 Share Posted September 15, 2017 (edited) Parmesan Cheese - A healthy quantity added to almost everything. Adds some zip to bland things. Successfully added to: Scrambled Eggs, Mashed Potatoes, Mac n Cheese, Au Gratin Potatoes, Hamburger Helper, Spaghetti, Broccoli Cheese Soup, Corn Chowder, Bean Dip, Also, Us 1/3rd Orange Juice instead of water for most recipes that are made from Bisquick. The acid neutralizes any excess baking powder and improves the flavor. Edited September 15, 2017 by elitts Link to post Share on other sites
numbersnerd 138 Posted October 2, 2017 Share Posted October 2, 2017 I snag the packets of crushed pepper from pizza deliveries and use it to kick up dishes on short notice. Works especially well with dehydrated meals. Link to post Share on other sites
mashmaster 783 Posted October 2, 2017 Share Posted October 2, 2017 I always have lemons for cooking. Lemon zest and/or juice brightens up most dishes and gives them a fresher taste. Link to post Share on other sites
cchoat 62 Posted October 3, 2017 Share Posted October 3, 2017 Tabasco Sauce. If it can make an MRE palatable, it's got to be good. I carry a small bottle on a belt pouch. (Keep a few back up bottles in the trailer, the scouts are always "borrowing" mine.) Link to post Share on other sites
RememberSchiff 3727 Posted October 3, 2017 Author Share Posted October 3, 2017 Tabasco Sauce. If it can make an MRE palatable, it's got to be good. I carry a small bottle on a belt pouch. (Keep a few back up bottles in the trailer, the scouts are always "borrowing" mine.) So you are using Tabasco sauce to eat MRE's and your scouts are using it to repel bears? Link to post Share on other sites
Stosh 3452 Posted October 5, 2017 Share Posted October 5, 2017 The reason certain cultures use a variety of spices, especially those with a bit of "heat' in them is to cover up the fact that not all the ingredients are as "fresh" as they should be and might be going bad. As a kid I did learn that if one puts enough ketchup on anything, it will go down without too much of a struggle. As an adult I did learn that if it doesn't look palatable, one doesn't have to eat it. Link to post Share on other sites
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