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What new foods have you tried recently?

UnderAnOpenSky said:
I've not tried Marmite in Dahl!

I was in my favourite Asian grocer yesterday and picked up some black chickpeas (kala chana). I've had them out of tins, but Tinned pulses are pretty generic, so hopefully they should be an intresting new ingredient to cook with. Annoyingly now I'm googling actual recipes to use them in most call mango powder and that's not something I'll get locally.
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Kala chana is a good choice. It's often used to make a curry that it more of broth - esp if you eat meat, then a combination of bones, wobbly meat bits and kala chana is great for winter. But meatless is just as good - made with a simple onion garlic base, add some whole green chilli with your spices and (lots of) water - it cooks to a silky richness that is not thick and bloaty like some pulse soups and stews, but a dark warming broth with a nutty substantial bite to the chana, and interesting skin texture.
 
So ... laverbread ...
Thankfully I have a pressure cooker. And my laver is dried, so I may well not achieve the genuine article ...
The laver is cooked in batches either continuously for 3-4 hours at a temperature greater than 98 ̊ C or at a lower temperature of 80 ̊C for up to 9 hours. :eek:
Alternatively very small quantities of laver can be cooked in a pressure cooker for 20 minutes or until a core temperature of 85 ̊C is achieved. Cooking time may vary throughout the year, with the younger more succulent laver gathered in the spring often requiring a shorter cooking period.
The exact cooking time required is a skill based on the experience of the “Welsh Laverbread” processor.
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https://www.gov.uk/government/uploa...ata/file/614997/pfn-welsh-laverbread-spec.pdf
 
gentlegreen said:
It just came up in Google. There are some links on this page ..

Protected food name: Welsh laverbread - GOV.UK
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Something dodgy going on if Stornoway black pudding is listed but Bury black pudding isn't. :hmm:

Interesting to see the chemical breakdown of Halen Mon sea salt:

Sodium Chloride - Greater than 90% by weight
Water - Less than 4%
Lead - less than 2mg / kg
Tin - less than 200mg / kg
Arsenic - less than 0.5mg / kg
Mercury- less than 0.1mg / kg
Cadmium - less than 0.5mg / kg
Copper- less than 2 mg / kg
Zinc - Trace
Magnesium- At least 0.2%
Iodine- less than 0.1 mg/kg
Calcium - 0.08% - 0.15%
 
I tried black garlic the other day. Tasted like molasses - think I’m indifferent to its charms. Suspect it’ll soon be the new ingredient du jour though.
 
Maggot said:
I tried a Turkish cheese called Kasar Peyniri (I think it's also called Kasseri). It's mild but very tasty, firm but not hard. Will definitely buy again.
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Trying to find this again and there are loads of different cheeses called this, but which don't taste the same. I will just have to keep buying them until I find the delicious one again.
 
Maggot said:
I got some Cime di Rapa in my veg box, it's a leafy green. Might try it later.
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I'm in Italy and was planning to bring some of this back, as it's everywhere - wonder if it's becoming more widely available in the UK? I've wanted to try it since seeing it on Man vs Food :D Hope it's good! It looks it.

Edit: meant to say that I'd had chestnut ice cream. Lush.
 
polly said:
I'm in Italy and was planning to bring some of this back, as it's everywhere - wonder if it's becoming more widely available in the UK? I've wanted to try it since seeing it on Man vs Food :D Hope it's good! It looks it.
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This was imported from Italy by Riverford. AFAIK it's not available in many other places.

I had it in a pasta dish and it was very tasty, a bit like a bitter spinach, but its flavour was overpowered by the chilli and garlic I included.
 
farmerbarleymow said:
Food of the gods. :cool:
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It has to be said, there is not much in the way of veg that I don't thoroughly enjoy. I find aubergine, courgette, and marrow a bit unexciting (unless batter is involved!) but I'll eat those anyway. I'm a bit bored with broccoli, because every time I ask Nate what veg he wants the answer is always broccoli so I am a bit broccolied out iykwim :D
 
I had Rushan in Lijiang last month. Mine was like the picture, but served on a stick, like a big cheesy lollipop. Unlike most of China, Yunnan cuisine includes two kinds of locally made cheese. This one tastes a bit like feta does when it's fried. Typically it's eaten with sugar on, but I had mine without.

P1230390r.jpg
 
Yu_Gi_Oh said:
I had Rushan in Lijiang last month. Mine was like the picture, but served on a stick, like a big cheesy lollipop. Unlike most of China, Yunnan cuisine includes two kinds of locally made cheese. This one tastes a bit like feta does when it's fried. Typically it's eaten with sugar on, but I had mine without.

P1230390r.jpg
Click to expand...

That looks absolutely delicious!


So... I saw my elderly dad eating a sandwich the other day. Asked him what it was...
"Banana and cheese", he replied.
"Its great!", he said.

:eek:
 
Deep fried cheese - you can't go wrong really.
Yu_Gi_Oh said:
I had Rushan in Lijiang last month. Mine was like the picture, but served on a stick, like a big cheesy lollipop. Unlike most of China, Yunnan cuisine includes two kinds of locally made cheese. This one tastes a bit like feta does when it's fried. Typically it's eaten with sugar on, but I had mine without.

P1230390r.jpg
Click to expand...
 
Wandering dragon. Only ordered it because of the name but was also really good as a starter :thumbs:
Chicken, king prawn, mushrooms, green peppers and bamboo shoots cooked in garlic and oyster sauce.
 
Maggot said:
This was imported from Italy by Riverford. AFAIK it's not available in many other places.

I had it in a pasta dish and it was very tasty, a bit like a bitter spinach, but its flavour was overpowered by the chilli and garlic I included.
Click to expand...

I'm having them in a minute with fennel seeds, garlic and chili. Yeah, they're just greens really aren't they :D
 
yum :p

In preparation for my new life in Brittany, I have acquired a discounted crepe pan and spatula and have just returned from the local Polish shop with some wholemeal buckwheat flour - though I just realised I probably won't be able to find a mixing bowl and whisk, so it will have to wait until tomorrow.

Vegan galettes initially, but once I get a whiff of the sea I fully anticipate laying into marine fauna as well as flora. :oops:

I will definitely be making use of seaweed and sea salt.
 
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