Overheard on the Home Cooking Board

Published on Thursday, September 22, 2011, by Caitlin McGrath / Edit Post

"I did some research and discovered it's also commonly used to add depth to soups and gravies. On the same shopping trip I had also bought some lamb stew meat and made the leftovers from said stew into a pretty traditional shepherd's pie and added a little (1/4 tsp for a dinner to feed two). This came out awesome! I could definitely tell that the Marmite had helped and so could my mom. It tasted like the stew had intensified in a really good way. Being a yeast product of some sort it adds a flavor much like what you get from reduced and long-cooked beer." - jdoyle2254

"I combined blanched almonds, capers (salted not in vinegar), and some anchovy in a small food processor to get a thick paste. Added a little olive oil and then a TEENY touch of lemon juice and an even teenier sliver of garlic. I've ended up with a rather 'meaty' tapenade. It sort of tastes like olives." - MoGa

"Young ginger is also referred to as new or stem ginger, has smoother thinner skin that doesn't need peeling, is shiny, can be slightly pinky beige in color, and when cut is not fibrous and quite moist, but it'll be less pungent than mature ginger." - bushwickgirl

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