|
21 Aug 18 - 01:55 PM (#3945424) Subject: BS: New foods From: Donuel Black seedless Sapphire grapes product of USA- Anthony brand At first glance they look like mini eggplants. Thirst quenching and crisp they are just sweet enough. With the diameter of a middle finger and half the length they taste better than red or green table grapes. Their fun shape makes them easier to eat and just plain good without an exotic flavor. Their own yeast makes them long lasting for weeks. The best GM apple is the Honey Crisp. Once cut it doesn't turn brown and it truly is crisp and uniquely flavorful. Long tasty life. Wegmans Supermarket is sort of half farmers market and vastly superior grocery store with internal restaurants. |
|
21 Aug 18 - 02:11 PM (#3945430) Subject: RE: BS: New foods From: Donuel Hard to find are Opal apples and Niagara grapes. I've never tried lab meat or shrimp from desert farms. |
|
21 Aug 18 - 04:00 PM (#3945453) Subject: RE: BS: New foods From: Senoufou That's made me hungry Donuel. I like most kinds of fruit but I've never tried a kiwi or an ugli fruit. And I'm quite fussy about oranges. They have to be sweet and not under-ripe and sour. Husband cooked some sweet potatoes the other day. They smelled horrible, so I wasn't tempted! |
|
21 Aug 18 - 04:41 PM (#3945457) Subject: RE: BS: New foods From: Jos Sweet potato is supposed to be very good for you (anti-oxidants and all that) but for me it is just too sweet and has a rather muddy taste. I find kiwi fruit taste bitter, but that's a very personal thing. For me fruit crumble tastes bitter, but a pie made with the same ingredients is fine. I can't cope with chicory or campari because they are so bitter, but I love black coffee and dark chocolate, also partly because they are bitter. Weird. |
|
21 Aug 18 - 05:43 PM (#3945465) Subject: RE: BS: New foods From: Senoufou Husband also cooks 'gumbo' (I think it's called okra) and yams. And cous-cous, none of which I've tried. I suppose I should taste them, but they don't smell all that appetising... |
|
21 Aug 18 - 05:47 PM (#3945466) Subject: RE: BS: New foods From: JennieG Couscous is very easy to prepare, and can take on the flavour of whatever is added. We use it here......makes a change from rice when it comes to soaking up sauce. |
|
22 Aug 18 - 04:14 AM (#3945529) Subject: RE: BS: New foods From: David Carter (UK) Gosh you are missing out on a lot Sen. What I have not tried is the range of new seeds, which feature in no regional cuisine of which I am aware. Seem like new age rubbish to me. Label something a superfood in order to double its price, or to sell stuff to humans which really ought to be pet food. |
|
22 Aug 18 - 04:33 AM (#3945538) Subject: RE: BS: New foods From: Jos Okra can be very slimey, but word is that if you soak it in salt and vinegar before cooking it the slime is removed. I haven't tried it yet. |
|
22 Aug 18 - 05:40 AM (#3945555) Subject: RE: BS: New foods From: Steve Shaw I've taken, in rebellious fashion, to deliberately mispronouncing "quinoa" whenever I say it, saying it exactly as it looks on paper. I will NOT say "keen-wah!" |
|
22 Aug 18 - 05:44 AM (#3945558) Subject: RE: BS: New foods From: Senoufou Ha Steve, I do the same just to infuriate my sis! She falls for it every time and corrects me, it's great fun. |
|
22 Aug 18 - 05:51 AM (#3945562) Subject: RE: BS: New foods From: G-Force Here in the UK, thanks to immigration, foreign travel and globalisation generally, there are loads of foods readily available and quite familiar which our parents' generation would have been unfamiliar with. Okra is commonly used in Indian restaurants. Couscous comes ready made in tubs in Tesco for use in salads - their Moroccan flavoured stuff is wonderful. I don't bother with quinoa - I just have muesli for breakfast. |
|
22 Aug 18 - 06:03 AM (#3945565) Subject: RE: BS: New foods From: Senoufou Husband cooks confidently with all these weird and wonderful foods. He copies what he saw his mum and sisters doing. Peanut butter goes in (?!), plus oodles of oil, far too much salt, a load of garlic). Then he chucks in tablespoons of Madras curry powder and three or four Scotch bonnet chillies and gasses me and the cats. How he can tolerate the fierceness I'll never know. He was very disappointed with vindaloo. I told him it was fiery hot and he whizzed over to the Indian takeaway full of hope. He was what my Irish mother would have called 'torolly dasgosted'. It reminded me of that scene in Crocodile Dundee ("That's not a knife. THIS is a knife!") I agree with you G-Force that all these global influences have enriched our culture immeasurably. |
|
22 Aug 18 - 06:49 AM (#3945580) Subject: RE: BS: New foods From: Thompson What's happened to porridge lately? It's almost impossible to find proper porridge - there's only the slimy, bulk-less quick-cook stuff. |
|
22 Aug 18 - 07:43 AM (#3945594) Subject: RE: BS: New foods From: Senoufou Have you tried Jordan's organic porridge oats Thompson? A bit expensive, but very firm, chunky flakes not over-milled. Lovely flavour. (I eat them raw sometimes out of the packet) I wouldn't touch quick-cook stuff with a barge-pole. As you say, slimy. |
|
22 Aug 18 - 08:29 AM (#3945610) Subject: RE: BS: New foods From: Jon Freeman It feels ages since I had porridge but my parents choice is Flahavan's Irish Organic Porridge Oats. |
|
22 Aug 18 - 08:45 AM (#3945614) Subject: RE: BS: New foods From: G-Force Porridge - lovely. Nothing wrong with good old-fashioned Quaker Oats, which seems to be freely available and costs diddly squat! |
|
22 Aug 18 - 08:55 AM (#3945617) Subject: RE: BS: OLD foods From: Donuel Mastadon steaks, Dodo puree', Passenger Pidgeon, Moose veal... mmmm |
|
22 Aug 18 - 08:58 AM (#3945618) Subject: RE: BS: New foods From: David Carter (UK) Steve, it seems that Kinwa is right, its from an ancient language of the Andes. It seems that its the spelling which has been garbled by the "health" food industry, not the pronunciation. |
|
22 Aug 18 - 10:29 AM (#3945648) Subject: RE: BS: New foods From: JHW I tried Quinoa, long winded and fiddly to cook though often packeted ready. I've been told though its not Kwinoah but Keenwaa, or maybe that's just for Waitrose shoppers? |
|
22 Aug 18 - 11:27 AM (#3945672) Subject: RE: BS: New foods From: Vashta Nerada How about a quick look back - I just learned of this site but it has lots of food photos from old recipes. The Gallery of Regrettable Food |
|
22 Aug 18 - 12:00 PM (#3945676) Subject: RE: BS: New foods From: Jos If people deliberately pronounce 'quinoa' as if it is English, just to be annoying, maybe the people who mispronounce 'chorizo' as if it is Italian are doing it to be annoying as well. (It is very annoying.) |
|
22 Aug 18 - 12:12 PM (#3945678) Subject: RE: BS: New foods From: Donuel Severed bird heads swimming in sweet potato gravy are new to me but the thread was intended to explore the premiere of foods that are new to Earth societies. GMs, new breeds and such. I am appreciative of the olde tyme authentic recipes from Vashta the most. |
|
22 Aug 18 - 01:41 PM (#3945701) Subject: RE: BS: New foods From: Steve Shaw "Cheritso" is even worse! |
|
22 Aug 18 - 01:59 PM (#3945705) Subject: RE: BS: New foods From: Thompson Got the Flahavan's and it's chunkier than the normal slime, but still hasn't got real body. Might give Jordan's a try. |
|
22 Aug 18 - 02:27 PM (#3945709) Subject: RE: BS: New foods From: Jos Thompson, if you have an Aga-type cooker with a slow oven, try pin-head oatmeal (actual bits of oatmeal, not rolled) cooked in water slowly overnight - it'll be a revelation. |
|
22 Aug 18 - 02:43 PM (#3945712) Subject: RE: BS: New foods From: MikeL2 hi G Force We are with you on Quaker Oats for our porridge and occasionally we will use Scotts Porridge oats. At the moment we leave porridge for the colder weather. My wife uses when I change from sandals back to shoes as the time to get the porridge out. I lived in Scotland for some years and where I was porridge came very thick and salty. In fact sometimes it was almost like a slice of cake !! Not for me. Cheers Mike |
|
22 Aug 18 - 03:41 PM (#3945725) Subject: RE: BS: New foods From: JHW Dare I say I've used Tesco Jumbo oats (the elephant in the room?) and Neals Yard from Holland and Barrett. I tend to add a quarter or third Muesli to the oats before cooking (always in a pan, not very long, water only, no salt, no sugar) |
|
22 Aug 18 - 04:21 PM (#3945730) Subject: RE: BS: New foods From: Jos I like my porridge with a little salt and a generous amount of cream - no sugar, no syrup, no fruit, no honey, no jam, just salt and cream. (But I don't eat it standing up with my back to the fireplace - I'm not as trditionally Scottish as that.) |
|
22 Aug 18 - 05:15 PM (#3945735) Subject: RE: BS: New foods From: G-Force My father ate porridge nearly every day of his life, laboriously prepared overnight in a double boiler, which then had to be scraped clean the next morning (by my mother, of course). These days we just stick it in the microwave and cook on low power for about 7 or 8 minutes, watching carefully to see it doesn't boil over. Proportions - about 1 cup to 2 1/2 cups of milk and water. Delicious, and just as good, but definitely no salt! |
|
22 Aug 18 - 05:28 PM (#3945738) Subject: RE: BS: New foods From: Jos No scraping needed to clean porridge off pans. Just soak in cold water and it floats off. |
|
22 Aug 18 - 08:43 PM (#3945754) Subject: RE: BS: New foods From: Steve Shaw Whilst I'm not averse to dairy at all, we take milk in tea and coffee only. I make my porridge with unsweetened soya milk (Alpro). I can't be arsed to measure anything, so it's a dollop of oats (Mornflake out of a big plastic bag), a dollop of soya and a dollop of water. A pinch of salt and half a teaspoon of sugar. Stir well and microwave for about four minutes, or until the bugger looks like it might overflow. Stir like crazy. Allow to sit for at least five minutes then devour it, swamped with the amount of soya that makes the texture agreeable to you. Porridge perfectionism is even more boring than listening to wine bores. |
|
22 Aug 18 - 11:35 PM (#3945756) Subject: RE: BS: New foods From: Stilly River Sage We're into old foods again. Oatmeal - a favorite from my childhood that my grown children have finally decided is an okay food. I've used steel cut oats bought in bulk for several years, and for many more years before that I've used a 1 quart low-powered (47 watt) crock pot that I set up at night with the oats, raisins, cut up dates or figs, something like that, a little salt, and pour the boiling water over it and by morning it is cooked and creamy. And anything that might be sticking to the sides near the top of the cereal soaks off in the sink. A little brown sugar or honey and milk over the top. (If there is too much that is really crusty on the sides of the pot there probably isn't enough water in it.) |
|
23 Aug 18 - 03:23 AM (#3945777) Subject: RE: BS: New foods From: Jos Traditional porridge is 'old foods', but I had never heard of putting fruit in it until fairly recently, so that counts as 'new foods' - for me at least. |
|
23 Aug 18 - 05:20 AM (#3945788) Subject: RE: BS: New foods From: Thompson Dunno about perfectionism; I just don't want a mouthful of slime when I'm half-awake. I tend to eat my porridge with an apple or other fruit on the side - a slice and bite of apple washed down with a spoonful of porridge. And the porridge is cooked with water and milk, and salted, and served with dark or light brown sugar and more milk. New foods: I use a fair bit of miso these days, influenced by a new cafe around the corner that makes its salad dressings with miso. I like a little in cheese sauce, for instance. |
|
23 Aug 18 - 05:20 AM (#3945789) Subject: RE: BS: New foods From: Thompson By the way, where do you go to get steel-cut oatmeal in bulk? |
|
23 Aug 18 - 12:18 PM (#3945842) Subject: RE: BS: New foods From: Stilly River Sage In the US there are various grocery stores with bulk food sections. I first found them in a store in Texas called Central Market, but I suspect they are also at Whole Foods, that has a broader footprint (and is now owned by Amazon). There is a discount employee-owned grocery spreading around the US called WinCo and their bulk steel cut oats are less expensive. Last time at Central Market they were $2.58 a pound, at WinCo they are $0.69 a pound. Same exact grain. |
|
23 Aug 18 - 03:42 PM (#3945866) Subject: RE: BS: New foods From: Thompson Ah. A bit far for me to travel. But thanks. |
|
24 Aug 18 - 03:34 PM (#3946066) Subject: RE: BS: New foods From: keberoxu I think it's hilarious! Everything turns into In Praise of Porridge! (I like muesli when it's done really nicely) |
|
24 Aug 18 - 04:15 PM (#3946071) Subject: RE: BS: New foods From: Senoufou I expect people have been milling oats for centuries, even perhaps millennia, so it's hardly a new food. I love Jordans four nut muesli. (I eat it with double cream) |
|
25 Aug 18 - 09:25 PM (#3946257) Subject: RE: BS: New foods From: Donuel So I bought some steel cut oats and was surprised how dense and heavy they are. |