What new foods have you tried recently?

[polly]

Lidl have frozen versions of these in at the moment. I suspect this version isn't as delicious as the fresh equivalent eaten in Spain! Need to try them fresh

I love these! The bacalao potato things are really nice too.

 

[Wookey]

Battered banana blossom. Almost 100% batter.

I had a battered banana blossom n chips at the pub, it was mostly batter and grease, and a flaccid, flavourless wet slipper in the middle. I shan't be doing that again.

 

[farmerbarleymow]

Oak smoked duck breast. Quite nice, but as usual with duck very greasy.

 

[farmerbarleymow]

Oak smoked chicken breast. Nice, but I don't think I'd buy it again as it was quite expensive for 100g pack.

But at least it wasn't greasy like the duck.

 

[Epona]

Oak smoked duck breast. Quite nice, but as usual with duck very greasy.

Oak smoked chicken breast. Nice, but I don't think I'd buy it again as it was quite expensive for 100g pack.

But at least it wasn't greasy like the duck.

Are you buying remaindered stock from a shop in a log cabin that caught on fire?

 

[farmerbarleymow]

Are you buying remaindered stock from a shop in a log cabin that caught on fire?

Sadly not. It looks like something new that M & S are doing so I thought I'd try it.

 

[Fez909]

I had morel mushrooms for the first time recently. I was underwhelmed, and I absolutely love mushrooms.

Perhaps I didn't cook them well or something.

 

[Chz]

I had morel mushrooms for the first time recently. I was underwhelmed, and I absolutely love mushrooms.

Perhaps I didn't cook them well or something.

I've got a bag of Scottish girolles in the fridge for my lunch. Much nicer than morels.

 

[danski]

Not new food as I eat tons of this already but I am having more often with cheese in place of pickle. You would never have the same quantity as a pickle as your face will melt but just a smear and you get that lovely pickley tang with smoke...then heat
Try it!

This is old too but dipping raw carrots in it

 

[moonsi til]

Bought these today. They will be my undoing.

 

[nottsgirl]

I tried a Crosstown doughnut yesterday. It was pretty good.

 

[dessiato]

Salted caramel Tunnocks teacakes. Bloody good, I'll have again... and again

 

[Orang Utan]

A selection of Samayang Hot Chicken Buldak noodles:

I’ve only had one kind so far.
I went with the mildest sounding first, the ‘Carbonara’. Still rather hot, mind.
Feeling a bit intimidated by the rest of the pack, which includes one each of Quattro Cheese, Rosé, Yakisoba, 2X Spicy and a five pack of standard Buldak Hot Chicken Flavor Ramen.

 

[nottsgirl]

Sweetcure smoked mackerel. 2/10. Too sweet.

 

[Chz]

A selection of Samayang Hot Chicken Buldak noodles:
View attachment 435195
I’ve only had one kind so far.
I went with the mildest sounding first, the ‘Carbonara’. Still rather hot, mind.
Feeling a bit intimidated by the rest of the pack, which includes one each of Quattro Cheese, Rosé, Yakisoba, 2X Spicy and a five pack of standard Buldak Hot Chicken Flavor Ramen.

In my youth, I'd have probably eaten the lot. Nowadays I find the regular Buldak "uncomfortable" and the ones past that inedible. Yakisoba sounds like it might not be too bad...

 

[UnderOpenSky]

A spam fritter. Never actually thought to order one, but a lady in the chipshop was talking about how much she liked them, so added one to my order.

It was alight, but I also had a large fish so the dog ended up finishing it.

 

[Voley]

Grilled octopus. Very nice.

 

[Voley]

Also had Soutzoukakia. Cumin-spiced meatballs which were astonishingly good. I love Greek food.

 

[krtek a houby]

Crunched my way through bay leaves and lemongrass at the Thai restaurant last night.

Not to be advised.

 

[Orang Utan]

Crunched my way through bay leaves and lemongrass at the Thai restaurant last night.

Not to be advised.

They’re delicious as flavours though. You’re not supposed to chow down on them

 

[iona]

My mum's been on holiday and a big slab of turron just arrived in the post along with these. They don't taste oliveoily despite containing 22% EVOO, just slightly sweet and almondy and somehow really moist but still crispy-crumbly at the same time.

 

[Epona]

View attachment 435288

Also had Soutzoukakia. Cumin-spiced meatballs which were astonishingly good. I love Greek food.

I fucking love Greek food too, so jealous Both this dish and the octopus look excellent

 

[rubbershoes]

A bottle of mango Tango. Chosen as it was the coldest bottle in the fridge.

It went so fast I didn't taste it

 

[hash tag]

Sbrisolona
The main bit was a bit like shortbread. This one had a pistachio paste filling and pistachio cream on top.

 

[danski]

The ones on the right I’ve mentioned before. The ones on the left are just as nice but less sweet, more heat

 

[danski]

The ones on the right I’ve mentioned before. The ones on the left are just as nice but less sweet, more heat
View attachment 438304

These are basically adult Nik Naks

nagapie

 

[nagapie]

These are basically adult Nik Naks

nagapie

Stop outing me as a children's crisp eater and picnic food failure .

 

[furluxor]

I had my first ever shrub (hold back the jokes, I mean the drink). It was herby and enjoyable.

 

[urbanspaceman]

Cultured Butter

It's a sort of delicious super-buttery butter. I use as a spread on toast, etc. I don't know if it makes a difference when used as a cooking ingredient

https://www.ocado.com/products/the-estate-dairy-salted-cultured-butter-622191011?utm_source=google&utm_medium=organic_shopping&utm_campaign=organic_shopping&srsltid=afmboor-wut_nqr627eizysh5pmfclvyml605bpwpqlf_y7jvxmee9ffyfs

(From Wikipedia: "Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made in this traditional way (from a fermented cream) is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product.")

What is cultured butter and how do you make it? | Kitchen Aide

‘Cultured’ is just a swanky way of saying ‘going a bit sour’, and it’s so easy to make, you can almost do it by accident

www.theguardian.com

 

[sojourner]

Tofu. Still can't think about it without feeling nauseous.