Orang Utan
Psychick Worrier Ov Geyoor
Dirty lamb ribs that you get in halal chicken shops. Delicious
What new foods have you tried recently?
- Thread starter Fez909
- Start date
NoXion
Craicy the Squirrel
miss direct
misfungled
Fresh garlic. Yummy! I ate a whole bulb of it.
Hellsbells
World's best procrastinator
pooh. i bet you smell nice. I hope you wont be breathing on anyone tonight
kittyP
Pluviophile
It's deep fried though isn't it?
kittyP
Pluviophile
Id really like to try Kimchi.
I have been reading this and thinking that I was struggling to think of stuff that I have not tried EVER that you can get in this country (and including foreign supermarkets and stuff).
It sounds like something I would really like.
Where did you get it?
trabuquera
Modesty Bag
Are you really meant to heat up kimchi? (Maybe so, I remember reading about stews etc with it in...) - but otoh I thought it's like Korean coleslaw, and the very idea of heated-up coleslaw makes me gag... I thought that (what remains of ) the crunch of raw cabbage was sort of the point of it?
Purdie
there are no stars, only suns
Tofu quiche with carrots seaweed and parsley. Lots of flavour so will be making more of those.
Made nettle soup a few weeks back, first time ever. Remember having it as a kid once and have always wanted to have it again.
Bought Urid beans on impulse a few days ago and after some googling found a recipe with carrots and mint and it was excellent.
Made nettle soup a few weeks back, first time ever. Remember having it as a kid once and have always wanted to have it again.
Bought Urid beans on impulse a few days ago and after some googling found a recipe with carrots and mint and it was excellent.
Mogden
I like tea
I usually lump a pile of kimchi in with my noodles. Or have it on the side when I'm scoffing something vaguely oriental. I think it usually accompanies Korean hotpots but I've not heard of it being heated as a rule.
Funny story about kimchi. Worked with a German colleague some years ago. Went out one lunchtime and bought a pot. Explained it was a bit like fiery sauerkraut when she asked about it. She insisted I buy a pot for her. So I duly did. She confessed the day after said purchase that she had enjoyed it so much she ate the entire pot in one afternoon. Of course fermented cabbage is exceptionally good for your digestion. I don't think she got much sleep that night
Funny story about kimchi. Worked with a German colleague some years ago. Went out one lunchtime and bought a pot. Explained it was a bit like fiery sauerkraut when she asked about it. She insisted I buy a pot for her. So I duly did. She confessed the day after said purchase that she had enjoyed it so much she ate the entire pot in one afternoon. Of course fermented cabbage is exceptionally good for your digestion. I don't think she got much sleep that night
trabuquera
Modesty Bag
A sort of cheese called "St Giles" - bought from Sainsbury's. Bloody lovely. It's semi soft, very yellow, no mould, tastes so astonishingly nutty and rich and buttery it's almost a pleasant surprise to look at the label and find that it's *only* 27% fat by weight. Makes amazingly melty cheese on toast, too, though it's too soft /wet to really work properly. Not too expensive either - and made in the UK. I read on t'interweb that it's something like a port salut (I wouldn't know) ... it's definitely firmer and has more flavour than brie. If you like gruyere / jarlsberg / emmenthal you'll like this, it's in that sort of a ballpark.
Yu_Gi_Oh
天天好心情
Kimchi is served with everything in Korea, it's an essential side dish and you'll usually get your dish re-filled as many times as you like. As a side it's eaten cold but there are also stews like kimchi chi gae which use kimchi as a base; so there's nothing wrong with it being heated really.
Lots more kinds of kimchi than just cabbage too. My favourite is cucumber kimchi.
Lots more kinds of kimchi than just cabbage too. My favourite is cucumber kimchi.
Mogden
I like tea
I REALLY like the sound of cucumber kimchi! I wonder where they serve it in London. *adds to visit list*Kimchi is served with everything in Korea, it's an essential side dish and you'll usually get your dish re-filled as many times as you like. As a side it's eaten cold but there are also stews like kimchi chi gae which use kimchi as a base; so there's nothing wrong with it being heated really.
Lots more kinds of kimchi than just cabbage too. My favourite is cucumber kimchi.
Oh! Forgot to post my new food! I tried a fresh fig. I had been SO EXCITED about coming home to England and buying a fresh one as I love the dried ones in China.
WTF?
I find fresh fruit in England is meh unless it's strawberries & raspberries fresh from the field or apples straight off the tree.
Kimchi is indeed great - there is an ace Korean shop in Dublin with an excellent selection (that comes vaccum-packed), along with Korean noodles, seaweed paper, tofu and dumplings, mmm 
not mad on kiwi....or the ones you get in Ireland....it seems to take ages (sometimes over a week) but kiwis to soften, otherwise, you have some hairy thing that is just bitter
gentlegreen
I hummus, therefore I am ...
I think between us, someone should try Japanese knotweed.
http://fergustheforager.co.uk/recipes-articles/cooking-with-japanese-knotweed/
Although at the moment, the only small pocket I know of is in prime dog-walking territory.
I know plenty of locations of burdock (another Japanese delicacy), but that is traditionally spread by dogs and therefore iffy - and it probably needs blanching and eating young.
The seed of Himalayan balsam is reputedly useful in curries - though it smells a bit soapy and I've yet to dare to try "black onion seed" which is actually the seed of a form of "love in a mist" and the only product of the buttercup family even remotely edible.
http://fergustheforager.co.uk/recipes-articles/cooking-with-japanese-knotweed/
Although at the moment, the only small pocket I know of is in prime dog-walking territory.
I know plenty of locations of burdock (another Japanese delicacy), but that is traditionally spread by dogs and therefore iffy - and it probably needs blanching and eating young.
The seed of Himalayan balsam is reputedly useful in curries - though it smells a bit soapy and I've yet to dare to try "black onion seed" which is actually the seed of a form of "love in a mist" and the only product of the buttercup family even remotely edible.
miss direct
misfungled
I ate Buryan kebab at the weekend. It's lamb roasted in a fire pit, served on top of bread. It was fantastic. 
Miss Caphat
I want it that way
this
It was free...and surprisingly good
It was free...and surprisingly good
Orang Utan
Psychick Worrier Ov Geyoor
Black onion seeds are not that daring. Used a lot in curries and known by some as Nigella (ha!)
Fez909
toilet expert
You've missed the boat on knotweed this year. You're meant to have it at the beginning of the spring otherwise it gets tough. I think you can still use it for wine, though, and it should be brewed in the same way as you would make rhubarb wine.
Himalayan balsam is very nice, and not just in curries. It tastes very similar to pine nuts and can be used in the same way. To collect it, head out with some large black bags and hood the plants where they stand, then give them a good shake. The seed pods pop and the seeds fly everywhere, which in this case is in your bag. If you go when the pods are at their ripest you can easily fill a jar in about 10-15 minutes. A jar of seeds will last you months without drying out.
Make sure to get there before the balsam bashers go out
Fez909
toilet expert
Oh shit, I forgot my new foods, too.
This week I've hard gurnard, which was just OK, but a bit of a faff (I filleted them). Cheap, though, and sustainable apparently, so that's good.
I've also had fresh scallops for the first time (only had frozen previously) and samphire and sea bass. All lovely! Was very impressed with the samphire. Wish I could afford to eat this sort of food regularly
*sigh*
This week I've hard gurnard, which was just OK, but a bit of a faff (I filleted them). Cheap, though, and sustainable apparently, so that's good.
I've also had fresh scallops for the first time (only had frozen previously) and samphire and sea bass. All lovely! Was very impressed with the samphire. Wish I could afford to eat this sort of food regularly
*sigh*Similar threads
