I was making a roasted onion chicken gravy for some mashed potatoes when I ran up short on chicken stock; thinking I had pork stock in the freezer, I realized when I defrosted it that it was actually a homemade dashi (bonito, konbu, and shitake).
Wow, did that ever add a fabulous element to the dish! Earthy and complex.
Anyone else had a similar moment that you hoped for, but didn't really expect?
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