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[QUESTION] What are your favorite spices to use in soups?
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Nothing tbh, not in the sense you mean. Mainly because anyone that judgy isn't allowed to stay in my life long.
However, I do have one oddball thing I enjoy that has never been enjoyed as much as I do by anyone. Tbh, lukewarm "it ain't so bad I'll waste it" is about the best I've ever gotten.
Peanut butter, bologna, and bread & butter pickle sandwich. Just a thin layer of pb on each slice of bread, a slice of bologna on each side, then sliced pickles in between. Sometimes I did the bologna only on one side, and it hits different.
It sounds like it should fail hard. But it's synergistic. It's like throwing cheddar on your pb&j, or your apple pie. Or dunking tortilla chips in your chili.
Now, I can't say it's some kind of taste explosion, it isn't. None of the ingredients are a flavor bomb. But the way the pickles cut through the fats, and the textures rumble through the mouth make it a good treat now and then.
Also, I have had heated discussions about how and when both margarine and miracle whip are useful, or even superior, in specific cases. I despise food snobbery to begin with, but there's people that just get so fucking smug about those two things that it's ridiculous. Nobody has to like them, but don't be a dick. And don't pretend like they don't have properties that are distinct from similar products.
Like, margarine is never going to taste better than actual butter to the vast majority of the human species. But it does react different than butter, shortening, or lard when baking. If you want the range of spread and texture it gives, good luck nailing the right mix of other fats from batch to batch. It's possible, but a pain in the ass. It also works very well as a spread, so if you don't mind the chemically flavor, it works well on toast.
Miracle whip, yeah, sweetish mayo seems weird. But any application where you'd be adding something sweet to begin with, it tends to be more evenly sweet. So, sweet pickle juice as an ingredient is awesome, but can be overpowering as well as uneven for salads and some sandwiches. A teaspoon of MW alongside a tablespoon of your mayo of preference in a salad, or deviled eggs, lets you adjust things more finely.
It's also really nice on sandwiches where really strong mustards are present. That hint of sweet alongside the usually egginess works. Extra so on hot sandwiches. Not gonna put it on a blt where it would drown out the maters, but a thick roast beef with a horseradish mustard? Yeah, it's pretty fucking bomb there.