What In The World............... - FoodGloriousFood Blog at Allrecipes.com - 273822


What In The World............... 
Apr. 26, 2012 3:07 am 
Updated: Apr. 30, 2012 4:44 am
I was sitting at home thinking about something different to cook for dinner, when I decided to look for some different ingredients to use.  These are few I have tried.

Maybe you might be interested too...........
Agar agar - an excellent alternative to gelatine for vegetarians.  It can be used in jellies, desserts and custards.
Bonito flakes - dried, fermented and shaved tuna, used in mainly Japanese cooking to make dashi stock.
Durian fruit - smells like hell tastes like heaven.  Tropical fruit, normally purchased frozen so the aroma does not offend as much.
Eel (smoked) - sometimes called unagi (Japanese).  Very tasty, served with plain, steamed rice.
Feijoa - a fruit which tastes like a tropical fruit salad.  Very good for making jam.  Sometimes called a pineapple guava.
Gram Flour - made from chick peas, it makes a very tasty batter for vegetables, especially cauliflower.
Hogget - a lamb entering its second year.  It has a stronger flavour than lamb but is very good slow roasted for 8 hours with garlic and rosemary.
Jamon - Iberica or Spanish ham.  Use like you would prosciutto.  Very tasty.
Jicama - this was a great find.  The crunch is wonderful in salads.  Great in Asian and Mexican salads.
Loquat - a small pear shaped fruit the colour of apricots but with a flavour similar to cherries. Great For jams, jellies, tarts and pies.
Pink Fir Apple - not an apple at all but a potato!  Very good for potato salad.
Quince - a large yellow skinned fruit which when cooked with sugar makes a wonderful paste called membrillo.  Wonderful to eat with Manchego cheese.
Well, that's a few new foods I have tried.  What have you tried?  Let me know.  I love to try different foods and experiment with flavours.  Happy cooking.
Apr. 26, 2012 6:54 pm
Interesting and very helpful! I haven't heard of most of those items!
Apr. 27, 2012 5:14 am
I at least knew what 8 of your ingredients were. Only 4 would I know what to do with. Are all quince created equally? They grow here but I've never heard of anyone making a paste and eating it with cheese. Even if they have it growing they don't do anything with it. My unusual ingredient was snake which was very boney and tasted like a delicately flavored fish. Thanks for sharing your finds.
Apr. 27, 2012 7:19 am
Jicama is a great substitute for water chestnuts in oriental cooking. Tastes fresher, without the "canny" taste you can sometimes pick up with water chestnuts. I use it in eggrolls instead of cabbage.
Apr. 27, 2012 9:08 am
I love jicama and prefer it over water chestnuts. Loved your informative blog.
Apr. 27, 2012 9:42 am
Loves durian! Am surprised you enjoy it too. It is definitely an acquired taste... and smell too!
Apr. 29, 2012 2:01 am
My pen pal in England told that she was growing quince but that she had no idea of what to use it for. Cool. First time I've ever heard of a use for it. Love jicama. Nice blog. Gonna have to make a point to try some of the other foods you mentioned.
Apr. 29, 2012 2:12 am
Gram flour! That I can try! My Dad has a grain mill. Can't wait to get to his house to mill some garbanzo(sp?) beans and try it! My Pa loves chick peas and cauliflower.
Apr. 30, 2012 4:44 am
Thanks everyone. Love your feedback.
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Ann Maksymiw

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About Me
I am a sixth generation Australian with a Greek, British and Danish heritage. Two sons and two grandchildren. I live in Melbourne, a very cosmopolitan and multi cultural city. It is the second biggest city in Australia. We love food in Melbourne and have some of the best restaurants in the Southern Hemisphere.
My favorite things to cook
I love cooking Italian, probably my favourite. We have family in the US and I have been cooking Southern style for a few years too. I like to try cooking unusual foodstuffs - rabbit, kangaroo, goat. We don't have much game in Australia so I am a bit limited. Have just started baking breads and cakes and am enjoying this a lot.
My favorite family cooking traditions
I have always cooked with fresh food as much as possible. Processed food is something I try to avoid. I cook nearly everything from scratch. Shopping is done mainly at Farmers Markets or fresh food markets. I am lucky as I don't work outside the home and have the time to prepare meals.
My cooking triumphs
Thanksgiving lunch for my best friend (she is from North Carolina) for 60 family and friends, with all of the trimmings.
My cooking tragedies
When I was first married and wanted to make a special dinner for my husband. I used a pressure cooker for the first time....it exploded and I had to clean the walls, ceiling and floor before hubby came home. We went out for dinner that night.
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