Asklemmy

Butter. Butter. More butter. More butter, more better

Recently discovered the wonders of yeasty flakes, never thought to put it in sauces (only sprinkles) so I will give this a go, thanks!

My ultimate sprinkly pasta topping is a mixture of grated cheese, crushed Salted crisps, yeast flakes, fresh basil, hot sauce, and Japanese shichimi.

Unsweetened cocoa powder in my chili. I'm not sure how common/uncommon that is, but everyone I've ever told looks at me like I'm crazy, right before asking for a 4th bowl. At least Alton doesn't think I'm crazy.

Beans (usually black beans, but I've been looking more into other varieties lately), lentils, peas, soy curls, tofu, tempeh, tvp, rice, oat groats, barley, quinoa, bulgur, amaranth, other grains I can't remember at the moment, and seitan: wherever most people would use mutilated body parts.

Worcestershire sauce in tuna. It is delicious.

Ground fennel seed.

People use it for chicken, fish and broth and it's great in all of them but it realy shines in salads.

I used to be just like you, not really liking salads. They were always just a side dish or something to eat when I wanted to be "healthy". But that changed when I started adding fennel seed.

Now, whenever I make salad I start by adding a ton of FS, think "shit, I added too much", sit down to eat it only to get back up amd add more.

Pumpkin pie. Add cardamom.

hominy in chili

I put a pinch of freshly roasted and ground cumin in my guac. Gives it a little oomph

Here's an opposite example: When making lasagna, leave out the bechamel sauce. No more soggy mess

Scrambled eggs. Add some cream and onion.

Add two or three tablespoons of sugar when you're making a batch of salsa, just a tiny hint of sweetness is all it takes~