What food have you only discovered lately

[3luckystars]

I only just found out about Golden Kiwis, they are gorgeous.
I can’t stop eating them.

My mother told me about them, I had never even heard of them, I’m at the supermarket now and wondering what else am I missing out on??😁

Yes I have been putting za'atar on everything lately since I bought it in a 3 for 2 when I did not know what spice to get. Sumac is really good too and adds a citrus flavour to food.

Venison grill steaks - I like the Tesco ones the best. Seem lighter and more seasoned than beef burgers.

I came across golden kiwis two years ago, after my daughter saw them on telly and asked for some. I said yes, but we're unlikely to see them here.

Well, bugger me! They had them on the stall outside the grocer's the next day.

We also had a golden watermelon last year, which was OK, but the ordinary red ones are better.

You must not have eaten oysters. They have a soft texture, but unlike snot, they do not remain thick and gooey after being slightly chewed. Also, they are cold and briney.

Exactly! They’re not like snot at all, they’re just a soft seafood. Theres no slime either, just the oyster and the liquid inside.

Hate when people constantly say they’re like snot when they have no idea what they’re on about

Beetroot juice. Slightly sweet and earthy (and reputedly good for high blood pressure) with freshly squeezed orange juice and some fizzy water.

This sounds amazing and could replace my crisps and dip addiction while I'm dieting. Do you just use whatever measurement to taste or did you follow a recipe?

Pataks Aubergine, or brinjal chutney is also very nice in cheese sandwiches. It's slightly spicy which Geetas mango chutney is too and by far the best mango chutney, but we go through it far too quickly so a bit expensive for us to get regularly.

@MyBigFatGreekSalad can I ask what happens to the cottage cheese when you cook it with the eggs? Does it melt down? I've seen it mentioned a few times and have wondered about it. I love cottage cheese, current fave is on crisp bakes with a sprinkle of salt and pepper on. If I could use it in scrambled eggs maybe using less eggs might be a good thing.

I looked up a few recipes, my favourite Korean recipes are from Aaron and Claire so I mainly used their recipe but I knew that a recipe with equal quantities of gochujang and doenjang would be too spicy for me so used about 4tbs doenjang as most of the other recipes I saw had that sort of ratio.

https://aaronandclaire.com/how-to-make-ssamjang-korean-dipping-sauce-recipe/

Cadela · Today 07:58

Hate when people constantly say they’re like snot when they have no idea what they’re on about.

I tried raw oysters and gagged, it was revolting. Cooked, they're fine, I often use oyster meat in meat pies and stews.

Pesto. Late on the bandwagon here. Ive been making chicken, rocket, pesto mixed with mayo and mozzarella paninis for lunch.

Thank you!

Tears here too. I don't care, they're too good! I'll easily polish off 12. Ice cold milk to hand though.

sweet and sour gherkins

Another to add - LU Le Petit Chocolat biscuits.

Had to stop buying previous favourites, Choco Leibniz, as they changed the packaging which somehow caused the biscuits to taste vile.

The LU ones are amazing. They remind me of how Cadbury Animals used to taste 😋

Anzac biscuits, only drawback I make them so reduces indulgent tendencies(BBC Good Food) recipe

@Luxell934 I assume you mean the classic pesto. which is delightful. its great on a pizza base with fresh tomatoes and mozzarella with fresh basil added after its cooked.

I also love eating it the original italian way with spaghetti and green beans and small cubed boiled potatoes.

scala is a decent enough brand although not as great as freshly made or the original stuff from genoa.

scala also does a sundried Tom pesto and chargrilled aubergine pesto both of which are delicious and very versatile. my fav currently though is the chilli pesto, great as a base sauce for pizza but amazing with slowly melted anchovies as a quick sauce for pasta. I just open a whole tin of anchovies, oil and all and gently cook until the anchovies are melted, then add a ton of fresh chopped garlic and cook until garlic done and then chilli pesto. Once mingled nicely, I add tenderstem brocoli or asparagus or any other crunchy green veg. Once almost cooked, add the pasta with pasta water and almost stir fry until all mixed and slightly charred bits. absolutely superb. I'm addicted.

I have yoghurt handy. and the less that is says about what happens later the better. I only eat them if I know I don't have to go anywhere for at least a couple of days

Dukkah, which is a combination of spices, nuts and seeds. I usually do varying proportions of cumin, sesame, hazelnut, black pepper, and salt. Roast everything whole then crush it in a pestle and mortar or a blender, but in a blender be very very careful because it goes from a lovely crunchy powder to a paste very quickly. You want it to have some crunch. Add the salt to taste.
Any nice bread dipped first in olive oil then in dukkah is amazing, and with flatbreads you can sort of scoop it a bit. Add tomatoes and cucumber and you've got lunch. It keeps in a screw top jar for ages.

I have not, no. As in grilled cheese or just plain cheese?

For the crispy chilli oil lovers, try it over sliced silken tofu and steamed rice.
Sometimes I make my own version by sauteing fresh chilli and thinly sliced spring onions and garlic slowly until it's all infused, crispy, and a bit sticky.

Can you explain crispy chilli oil? In what sense crispy?

the chilli flakes themselves are crunchy

Tiptree Little Scarlet strawberry jam.

I always thought I didn't like strawberry jam but read about this and I was intrigued. The Little Scarlet strawberries are a tiny variety (the size of 1p coins) and extremely sweet. More like a wild strawberry than the standard ones in the shops.

Well I bought a jar and it is absolutely delicious!

We had this in Barcelona and I still think about it!