pinkmonkey
2.4 hour party person
They make a snot in the pan like a snail trail.
What new foods have you tried recently?
- Thread starter Fez909
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Chz
Stark Raving Sane
Agreed. Not Nice!
I did get a mixed grains in a bag thing from a Polish shop that had beetroot, wild garlic, and spelt with some herbs. Quite tasty! I think it was called Fancy Lunch, or Posh Lunch... something like that.
It's good eh.
neonwilderness
What would Badgers do?
Baronage-Phase
Well-Known Member
Sprouted spelt bread.
First slice was, in my opinion, awful.
Then I decided to toast it and it turned into something way nicer with some Philadelphia light with chives.
First slice was, in my opinion, awful.
Then I decided to toast it and it turned into something way nicer with some Philadelphia light with chives.
The39thStep
Urban critical thinker
Most purple veg ie beans, cauilflower, tomatoes, potatoes just taste the same really as other colours although for some reason I think purple french beans taste fantastic. They go green when cooked btw.
maomao
普費斯
They're truly horrible. I don't even like being in the same aisle at the Chinese supermarket.
gentlegreen
I hummus, therefore I am ...
Aha - wood ear - as grows on elder in the UK.
Meant to be more a textural than a flavour thing ?
Meant to be more a textural than a flavour thing ?
gentlegreen
I hummus, therefore I am ...
Wheat berries - never could be bothered with all the chewing - though decades ago I added them to my 6 or 7 grain mix for completenes, but in theory slow release carbs and two fingers to Kellogg.
In practice I have found it a bit like swallowing a steam locomotive that comes up to pressure after a couple of hours and makes you wish you hadn't eaten so many.
Very little enthusiasm anywhere for it as a breakfast food, so I'm wondering to what extent others have the same problems.
Massively cheap and in principle very healthy calories ...
In practice I have found it a bit like swallowing a steam locomotive that comes up to pressure after a couple of hours and makes you wish you hadn't eaten so many.
Very little enthusiasm anywhere for it as a breakfast food, so I'm wondering to what extent others have the same problems.
Massively cheap and in principle very healthy calories ...
polly
Well-Known Member
Oh I really like them! Took a while to get all the grit out but worth it. As gg says, texturally they're lovely - soft and silky, and they hold together when you cook them. But you know all this obviously.
UnderOpenSky
baseline neural therapy
Lamb cracking. Omg. Ordered it as a side in a pub we went to. Must have been deep fried, but the taste was so immense.
gentlegreen
I hummus, therefore I am ...
Pickled gherkins - not that I didn't quite like them before - but getting a couple in a ready-made salad reminded me of their potential as a moderately lowish calorie addition to my diet.
I already routinely scoff half a jar of lightly-pickled beetroot before dinner as an aperitif ...
But one day last week I downed a whole jar of "Swedish salad" with dinner...
I wish I could develop a taste for sauerkraut, but that probably requires pork and beer to make it work - and even lightly-pickled red cabbage and apple doesn't do it for me to eat it so quickly ... the problem with these Polish "pickles" is they go fizzy very quickly once opened so you have to finish the whole jar in a couple of days....
I may speculate on a small jar of full-on pickled red cabbage ... I wonder if the pickling cancels out its "super food" qualities ...
I already routinely scoff half a jar of lightly-pickled beetroot before dinner as an aperitif ...
But one day last week I downed a whole jar of "Swedish salad" with dinner...
I wish I could develop a taste for sauerkraut, but that probably requires pork and beer to make it work - and even lightly-pickled red cabbage and apple doesn't do it for me to eat it so quickly ... the problem with these Polish "pickles" is they go fizzy very quickly once opened so you have to finish the whole jar in a couple of days....
I may speculate on a small jar of full-on pickled red cabbage ... I wonder if the pickling cancels out its "super food" qualities ...
UnderOpenSky
baseline neural therapy
Pickled gherkins - not that I didn't quite like them before - but getting a couple in a ready-made salad reminded me of their potential as a moderately lowish calorie addition to my diet.
I already routinely scoff half a jar of lightly-pickled beetroot before dinner as an aperitif ...
View attachment 184365
But one day last week I downed a whole jar of "Swedish salad" with dinner...
View attachment 184366
I wish I could develop a taste for sauerkraut, but that probably requires pork and beer to make it work - and even lightly-pickled red cabbage and apple doesn't do it for me to eat it so quickly ... the problem with these Polish "pickles" is they go fizzy very quickly once opened so you have to finish the whole jar in a couple of days....
I may speculate on a small jar of full-on pickled red cabbage ... I wonder if the pickling cancels out its "super food" qualities ...
It really doesn't. I make it from red cabbage water and salt. Check out the thread I did on fermenting. Would think its right up your street.
Orang Utan
Psychick Worrier Ov Geyoor
Malaysian cuisine in general.
A new cafe has opened up near me and I'm going through their menu.
Their rice side dish is awesome - more like a kedgeree than a simple fried rice dish, it's called Nasi Lemak and it as loads of coconut in it, and a curry sauce, as well as a boiled egg and cucumber and with the crunch of peanuts and these lovely fried anchovies called ikan bilis. I've had those before but never in a takeaway or restaurant. It's well cheap too.
A new cafe has opened up near me and I'm going through their menu.
Their rice side dish is awesome - more like a kedgeree than a simple fried rice dish, it's called Nasi Lemak and it as loads of coconut in it, and a curry sauce, as well as a boiled egg and cucumber and with the crunch of peanuts and these lovely fried anchovies called ikan bilis. I've had those before but never in a takeaway or restaurant. It's well cheap too.
UnderOpenSky
baseline neural therapy
Not so much a single new food, but went to a Brazilian BBQ type place. Jesus. I thought I could eat, but the meat came out so thick and fast. Technically I was working so exercised some self control so I didn't end up in a food coma.
Next time I'm going to have do some serious exercise before hand to do it full justice.
Next time I'm going to have do some serious exercise before hand to do it full justice.
UnderOpenSky
baseline neural therapy
Tabbouleh
I must have had it before, but can't remember, but certainly not like this. Went to a Palestinian place in Rusholme. Mostly parsley with a bit of Bulgar wheat, which Google tells me is the authentic way to serve it.
Place was an absolute bargain, loads of food for two us for 20 quid and I've got a big appetite. The chicken sharwma was pretty awesome as well.
I must have had it before, but can't remember, but certainly not like this. Went to a Palestinian place in Rusholme. Mostly parsley with a bit of Bulgar wheat, which Google tells me is the authentic way to serve it.
Place was an absolute bargain, loads of food for two us for 20 quid and I've got a big appetite. The chicken sharwma was pretty awesome as well.
seeformiles
Lost in the wood
Beechnuts - never realised you could eat them. A bugger to get out of their husks but worth it.
dessiato
🇪🇸 españa te quiero
"My" veg man is really good. He'll help with whatever I want, asking if it's for now or for eating later, showing what's new and what's good.
The other day he offered me acorns. He'd got a large box of them so it appeared to be genuinely for eating. He said you leave them until they're black then eat them. He says they're sweet. Maybe another time.
What I did try was carrot sized and shaped radishes. He, again, said they're sweet. They aren't. They were radish flavour but eyewateringly hot. I'll have them again, but not a full one at a time.
The other day he offered me acorns. He'd got a large box of them so it appeared to be genuinely for eating. He said you leave them until they're black then eat them. He says they're sweet. Maybe another time.
What I did try was carrot sized and shaped radishes. He, again, said they're sweet. They aren't. They were radish flavour but eyewateringly hot. I'll have them again, but not a full one at a time.
gentlegreen
I hummus, therefore I am ...
I was sitting at work Friday lunchtime and Youtube showed me yet another acorn video, so I marched out to the small oak grove outside and there wasn't a single remotely edible acorn 
I think some acorns are edible as they are and are reputed to be a bit like chestnuts, but most of the video footage I see shows how to wash out the tannins over a period of days ...
I think some acorns are edible as they are and are reputed to be a bit like chestnuts, but most of the video footage I see shows how to wash out the tannins over a period of days ...
Yu_Gi_Oh
天天好心情
Dotiri-muk is like tofu but made from acorns. It's delicious. Perhaps this is an avenue for those of you experimenting with acorns as food.
RubyToogood
RubyTwobikes
I had some fiercely hot radishes last year and did the same quick pickle thing to them as I do to cucumbers, which made them edible. Slice thinly, salt, leave to draw out the juices for half an hour, drain/squeeze out (maybe rinse if very salty) and dress with vinegar and a little sugar.
UnderOpenSky
baseline neural therapy
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