I have two pounds of star anise in my freezer. I've had it for about 8 years, and I think I've used two.

I use horseradish sometimes in my red sauce for pasta. Just a few tablespoons, nothing too crazy.

I started using vinegar in my holiday ham glaze/dipping sauce a few years ago. I always start with stone ground mustard and brown sugar but have been leaning towards more dill and vinegar and it's great.

Also should add compound butters. So tasty.

I'll have to give that a try. For Mac and cheese, I find that ground ginger adds a nice punch.

With runs like that JC can keep his title as best running back NFL ever better average per carry than Jim Brown.

Ha oops wrong thread

And now he's hurt. :(

LOOK WHAT YOU DID!!!

I'm into how matter flows especially liquid states, so I use Xanthan gum.

I also use wheat substitutes and no can tell the difference.

Tablespoons? That's a lot.

:sulk:

habanero and pineapple

Not for about 2 quarts of sauce. i make homemade sauce for many meals, not just once for the pasta I'm cooking.

Unflavored gelatin in soups and stews. It's an ATK trick to improve texture, making it feel more like a homemade broth.