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I had a friend that was at one point working as a world known chef. He would not tell you things about a recipe or would only let you help prep basics like veggies if he was cooking dinner saying "its a secret".

Mother fucker. I am not making money on this ever. I am not posting it online. I am not even going to be able to do it exactly like you because you have been doing it professionally for like 20+ years.

Stop holding out on your "secret" especially if you are no longer a chef. My much younger friend that is a chef and has worked in some of the best restaurants in the world will not just tell you what/how he cooks something he will help you do it and learn. I'll still probably never do it as well as he does but at least he is not hiding something from me so he can get a ego trip on his cooking.

I think im having a day... end rant. For now.

I had a friend that was at one point working as a world known chef. He would not tell you things about a recipe or would only let you help prep basics like veggies if he was cooking dinner saying "its a secret". Mother fucker. I am not making money on this ever. I am not posting it online. I am not even going to be able to do it exactly like you because you have been doing it professionally for like 20+ years. Stop holding out on your "secret" especially if you are no longer a chef. My much younger friend that is a chef and has worked in some of the best restaurants in the world will not just tell you what/how he cooks something he will help you do it and learn. I'll still probably never do it as well as he does but at least he is not hiding something from me so he can get a ego trip on his cooking. I think im having a day... end rant. For now.

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[–] • 1 pt

I have a secret for great guacamole: Worcestershire sauce.

Another for chicken & dumplings: smaltz.

Here’s one for baking, if using spices like cinnamon, add a smidge of ginger, it’ll make the spice pop and add a nice, subtle sweetness.

[–] • 1 pt (edited )

Awesome, Thank you. I told my wife about the W-sauce thing and she was thrilled and is going to try it next week. I appreciate it.

We got a recipe here from @DestroyerOfSquirrels for sous-vide asparagus. We modified it a little for our taste but it was awesome. We now do it somewhat regularly. It is awesome. Try it out. Also, thank you yet again @DestroyerOfSquirrels we have cooked this like 10 times since I read your post.

[–] • 1 pt

I forgot some really important secrets. Use heavy cream, real butter and bacon grease as much as possible. If you must use oil, use only olive oil from California. Imported is almost always mixed w cheaper oils. I also recommend organic (why poison yourself more than you’re already being poisoned) and non-GMO products. Don’t buy processed foods and try to stay away from sugar, wheat, corn and soy (because of pesticides and what these (((foods))) do to your body). Your food will taste great and you’ll feel better too.