What new foods have you tried recently?

[DotCommunist]

I saw them recently when I was out, but went for the ones with white chocolate and then dark chocolate coating - I think they were called fabulous fingers or something. They were anything but fabulous - sickly and vile. But I still finished the box.

they tasted a bit like a cross between the short lived champagne flavour crunchie and the OG finger. Everyone thinks they are willy wonka these days don't they. Still they were nice enough for a pound.

 

[Plumdaff]

Tried some white chocolate with cardamon today. Bloody lush, pudding chai masala.

 

[farmerbarleymow]

they tasted a bit like a cross between the short lived champagne flavour crunchie and the OG finger. Everyone thinks they are willy wonka these days don't they. Still they were nice enough for a pound.

Yeah, that's why I wasn't too bothered as they only cost a quid.

 

[farmerbarleymow]

Tried some white chocolate with cardamon today. Bloody lush, pudding chai masala.

Tell me more - I love cardamon.

 

[Plumdaff]

Tell me more - I love cardamon.

Ours was from Nomnom chocolate based in Narberth, but looks like other people do it. Really gorgeous.

 

[farmerbarleymow]

Ours was from Nomnom chocolate based in Narberth, but looks like other people do it. Really gorgeous.

Ta. Will have a look for suppliers.

 

[purenarcotic]

Kiwiberries. Teeny tiny kiwi tasting berries. They were nice

 

[iona]

Cauliflower rice. It was fucking rank

How did you have it cooked? It's good if you use spices but I can imagine it'd be pretty dreadful plain.

 

[iona]

I just ate two "breakfast scotch eggs" from M&S. Too much tomato and not enough bacon for me, and I could see some bits of mushroom but not actually taste it (which I'm not sure is a bad thing, tbh).

 

[gentlegreen]

I'm about to try beetroot (again) - having seen it shown as a superfood - but subsequently discover the same (nitrates) are just as available in more palatable / convenient veggies.
The last time I tried it was 20-odd years ago when I found myself with a glut on my allotment - I found it too sweet as a simply cooked root vegetable.

I've had it shredded in salad recently so I may try adding it right at the end of cooking.

 

[crossthebreeze]

I'm about to try beetroot (again) - having seen it shown as a superfood - but subsequently discover the same (nitrates) are just as available in more palatable / convenient veggies.
The last time I tried it was 20-odd years ago when I found myself with a glut on my allotment - I found it too sweet as a simply cooked root vegetable.

I've had it shredded in salad recently so I may try adding it right at the end of cooking.

I like beetroot either raw and grated/thinly sliced in salad, or as a soup with maybe just potato or white beans to thicken it, or roasted (but not really with a sunday dinner type thing - it seems to need something creamy but flavourful to go with it - goats cheese, horseradish sauce, or a tahini and lemon dressing). It can be a bit overpowerfully sweet and earthy at the same time when cooked with other veggies, and of course turns verything maroon. If you get it with tops and they look fresh, they can be cooked a bit like spinach.

 

[polly]

I'm about to try beetroot (again) - having seen it shown as a superfood - but subsequently discover the same (nitrates) are just as available in more palatable / convenient veggies.
The last time I tried it was 20-odd years ago when I found myself with a glut on my allotment - I found it too sweet as a simply cooked root vegetable.

I've had it shredded in salad recently so I may try adding it right at the end of cooking.

If you can be bothered (and like South Indian food), this is the only way I ever use up a beetroot glut now - it's absolutely delicious and addictive

 

[Plumdaff]

I like beetroot risotto as well, the dish is a very pleasing glistening fuchsia. Rose Elliot tips, use vodka rather than wine and no or less cheese but lemon juice at the end to cut through the sweetness.

 

[quimcunx]

miso-crusted fish. I liked it a lot more than I expected.

 

[Orang Utan]

a very pleasing glistening fuchsia

 

[nogojones]

I'm about to try beetroot (again) - having seen it shown as a superfood - but subsequently discover the same (nitrates) are just as available in more palatable / convenient veggies.
The last time I tried it was 20-odd years ago when I found myself with a glut on my allotment - I found it too sweet as a simply cooked root vegetable.

I've had it shredded in salad recently so I may try adding it right at the end of cooking.

Bortch with a good bit of saurkraut for tang

 

[monsterbunny]

I was in Iceland a few weeks back and I sampled two dishes I’ve never tried before.

Svið - a singed, boiled sheep head. Yes you read that right. The fur is singed off and then this unappetising boiled sheep’s head is plonked on a plate and served with rhubarb and mashed potato. Once I got over the appearance it tasted surprisingly good. I ate the eyeballs too.

Hákarl - fermented putrefying shark. It's buried underground for a couple of months and then hung outside for a few more months until it’s really rotten. Then they fucking eat it. It’s as bad as it sounds and stinks of ammonia. It’s rare that I can’t eat something at all but this was truly vile.

 

[moonsi til]

How the heck did either of those ^^ become a thing....I am as a veggie intrigued by mashed potato & rhubarb!

I tried & enjoyed aloe vera juice even the lumpy bits!

 

[friendofdorothy]

I like beetroot either raw and grated/thinly sliced in salad, or as a soup with maybe just potato or white beans to thicken it, or roasted (but not really with a sunday dinner type thing - it seems to need something creamy but flavourful to go with it - goats cheese, horseradish sauce, or a tahini and lemon dressing). It can be a bit overpowerfully sweet and earthy at the same time when cooked with other veggies, and of course turns verything maroon. If you get it with tops and they look fresh, they can be cooked a bit like spinach.

I like it a as dip blended, then mixed with garlic and greek yoghurt. yum

 

[antimata]

mukhwas.

i find it interesting enough to go back for more...

 

[Miss Caphat]

I had raw oysters for the first time in New Orleans. Not a huge deal for most but I always had a big mental block before then. I also had grits for the first time. Meh, pretty boring & mushy

 

[gentlegreen]

I'm gonna try some cavalo nero tonight - that looks a bit kaley too

I finally tried some today.

I went into Aldi for sprouts and came back with broccoli because it's cheap and also some of this kale.

The stems seem a bit stringy so for speed I tore off the leaves and nuked it with a little water for a couple of minutes and had them with gigantes baked beans, milled flaxseed with goji berries and tahini.

Seemed a teeny bit chewy but much quicker than sprouts or broccoli.

I'll chuck the stalks in with the sprouts this evening (towards the end)

 

[nogojones]

I had raw oysters for the first time in New Orleans. Not a huge deal for most but I always had a big mental block before then. I also had grits for the first time. Meh, pretty boring & mushy

Is grits the same as polenta?

 

[nogojones]

Dried dudhi (bottle gourd) last night in a curry. It was pretty bland, but would be ok as a side dish or in with something else

 

[laptop]

M&S mint whips (someone bought them thinking they were walnut whips... so I ate a dyslexia...)

Vegelate-covered white paint. Avoid.

 

[fractionMan]

I was in Iceland a few weeks back and I sampled two dishes I’ve never tried before.

Svið - a singed, boiled sheep head. Yes you read that right. The fur is singed off and then this unappetising boiled sheep’s head is plonked on a plate and served with rhubarb and mashed potato. Once I got over the appearance it tasted surprisingly good. I ate the eyeballs too.

Hákarl - fermented putrefying shark. It's buried underground for a couple of months and then hung outside for a few more months until it’s really rotten. Then they fucking eat it. It’s as bad as it sounds and stinks of ammonia. It’s rare that I can’t eat something at all but this was truly vile.

I think you win the thread.

 

[Fez909]

Tried some interesting things recently:

Pickled long beans (stir fried in a spicy sauce with minced pork) - fucking lush. Would eat again (and have done!) A+++++++++

Pigs ears - sliced and stir fried. Chewy, but quite tasty. Not fussed if I ever eat them again.

Chicken gizzards - Chewy and tasty. Apparently lovely when cooked well. I don't know if the ones I had were cooked well, but I think they're do better with long, slow cooking? Would try again, but if they were the same as last time, wouldn't care about a third time.

Softshell crab (battered, in a burger, with crayfish) - Pretty good, but I'd built this up to be something amazing in my head. Was disappointed. Would definitely eat again, though. Hopefully they're better next time, but if not, still all good

Pickled Chinese mustard greens in oil and chilli (in packets) - Looks like sweets but it's just like a salty, spicy snack. Comes in all sorts of varieties with vegetables and flowers included, but they all taste pretty much the same: amazing

 

[trabuquera]

Softshell crab IS AMAZING but in a burger with crayfish is overkill imho. Try it again just fried, on its own, in a dusting of flour with ginger, garlic and chilli. <drools>

 

[Yu_Gi_Oh]

I like those little pickle packets, Fez909

I tried the tubes of a lambs heart last night. I say tried, I mean that I innocently put something in my mouth thinking it was tofu and promptly spat it back out. The tubes were chopped up into slices and stir-fried with onions and chilli. Would not eat again.

 

[fractionMan]

Seaweed salad. Strange.
Burmese Tealeaf salad. Pretty weird.
Vegetarian goose. Very odd.