What new foods have you tried recently?

[Epona]

Brains faggots are one of the best value foodstuffs available.

Six for about a quid in Iceland

£1.19 now, and shrinkflated (smaller balls, less meat, sauce disappointing)

 

[Spymaster]

£1.19 now, and shrinkflated (smaller balls, less meat, sauce disappointing)

I haven’t noticed the shrinkflation and I’ve always customised the sauce anyway. A good dollop of oyster sauce (not Sharwoods) transforms them.

 

[Oriole]

Down to my last couple of kilos !!

View attachment 451398

I like it and I occasionally buy it to make something, but every time I then I forget I have half a jar left and it goes rancid in the blink of an eye.

 

[gentlegreen]

it goes rancid in the blink of an eye.

blimey.

The biggest problem I have is getting the last of it out that sticks to the bottom and I'm not very disciplined so I end up dealing with lots of jars and some quite old scrapings...
I add boiling water to get the last bit out, sometimes juice from my stew - and in that latter case it can go a bit nasty if I leave any for a day or two...

 

[Epona]

I like it and I occasionally buy it to make something, but every time I then I forget I have half a jar left and it goes rancid in the blink of an eye.

I've not bought any for years, but I wonder whether pouring a bit of oil on top of what remains would help keep air off it and make it keep for longer?
Untoasted sesame seed oil would work best, but otherwise something low in flavour like sunflower oil perhaps.

 

[Oriole]

I've not bought any for years, but I wonder whether pouring a bit of oil on top of what remains would help keep air off it and make it keep for longer?
Untoasted sesame seed oil would work best, but otherwise something low in flavour like sunflower oil perhaps.

it separates so it tends to get a pool of oil at the top. I tend to buy sesame seed oil in small quantities too because unless it's blended with a more neutral oil it goes rancid fast too (see also walnut oil which I use for salad dressings - it really doesn't keep all that long) I never know if it's because I'm particularly sensitive to rancid oil.

 

[gentlegreen]

There are conflicting reports about milled flaxseed but I've eaten from long-open packets.

 

[gentlegreen]

Tahini - yuck. Tried a bit with a teaspoon and didn’t see the attraction. Maybe I had a shit jar. I’ve used it to thicken a soup which I reckon it will be suited too so that is the jar used up (it was very small)

Just to say that as with peanut butter, tahini varies a fair bit.
The Lebanese stuff I buy is probably not the best in terms of nutrients because it's been dehulled..
For years I only bought Cypressa tahini and for peanut butter alternated between Suma and Essential before I discovered Aldi...

I used to love tahini on baked beans and when I discovered tahini in 1981 I also discovered tamari...

Tahini is perfect with falafel and mango chutney compliments it...

 

[gentlegreen]

I hooked up the microwave I haven't used in years and inevitably couldn't resist these...
This could be a calorific slippery slope
I'm not even sure when exactly I will indulge...

 

[Callie]

I hooked up the microwave I haven't used in years and inevitably couldn't resist these...
This could be a calorific slippery slope
I'm not even sure when exactly I will indulge...

Would that count for the double carbs thread??

 

[UnderOpenSky]

After a fair bit of success with the noodles I've tried konjac "rice". It's passable, but not as good as cauliflower, which I've been really surprised by. Zero calories apparently.



I've ordered another box of the noodles though. They work great as a stir fry or in soups.

 

[gentlegreen]

Well it was cold so I had the potato.
I'd forgotten how yummy potato is even just microwaved.
I had with it a small romaine lettuce and half a pot of hummus.
For afters I nuked a slightly under-ripe giant Aldi dessert apple.

 

[Oriole]

Chayote.
View attachment 448447

Little bit nobbly pear shape green fruit which is used as a veg .Its been in season here for about a month or so. I have seen it loads of times and asked about it and people said you boil it like a potato or put it in stews. Its related to the squash family but its very crisp raw with the consistency between a hard apple and a waterchestnut and its brilliant in salads . I'm goint to experiment with the other half of it in the airfyer

I saw this short and remembered you were experimenting with chayote/chow chow, according to this it's tasty cubed and stir fried with garlic

 

[The39thStep]

I saw this short and remembered you were experimenting with chayote/chow chow, according to this it's tasty cubed and stir fried with garlic

Thanks, that's very thoughtful of you