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many times I come across a recipe that interests me and then down on the list it calls for some kind exotic French wine and/or something like oudielle sausage that I have never even heard of. Sometimes I think that the author of the recipe just wrote down items and then to dirrect you away from it put that exotic stuff in.
I know. Once I copied a recipe for a gourmet macaroni and cheese which called for a certain kind of cheese (described as an Italian Brie). I checked every store in my area, including Fresh Market and Whole Foods and nobody could sell it to me.
many times I come across a recipe that interests me and then down on the list it calls for some kind exotic French wine and/or something like oudielle sausage that I have never even heard of. Sometimes I think that the author of the recipe just wrote down items and then to dirrect you away from it put that exotic stuff in.
I hear you. I much prefer finding recipes with ingredients that can be found in most supermarket chains.
I know. Once I copied a recipe for a gourmet macaroni and cheese which called for a certain kind of cheese (described as an Italian Brie). I checked every store in my area, including Fresh Market and Whole Foods and nobody could sell it to me.
Did you just use regular Brie, then?
I stick to recipes pretty faithfully, but I regularly substitute items that would involve a special trip to a specialty store with what I can get at the regular grocery. Most big stores have a lot more options than they used to, but usually a recipe that calls for pancetta will be fine if I use bacon, or if I use Swiss instead of Fontina. ¯\_(ツ)_/¯
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Originally Posted by Angorlee
many times I come across a recipe that interests me and then down on the list it calls for some kind exotic French wine and/or something like oudielle sausage that I have never even heard of. Sometimes I think that the author of the recipe just wrote down items and then to dirrect you away from it put that exotic stuff in.
If it's Andouille sausage, it's readily available, at least in NC. And it should be possible to find a reasonable substitute for most wines.
Amazon is your friend for a lot of things. Lots of times I'll order Asian spices from there simply because there is just so much stuff in the large Asian market we go to and trying to find someone who speaks English is an adventure all on its own. I'll pull up pictures on my phone, but even then there's so much to look through. As far as cheeses, I always look up something I can use as a substitute in case we can't find what's called for, same with wine. I'm waiting on fennel pollen, black cardamom and curry leaves to show up today. Nobody carries fennel pollen locally that I can find because of the cost and it's rare use. The other 2 were ordered because I didn't feel like driving down to the Persian/Indian market, though I may regret that when I have to make the bread instead of buying some fresh from their stone oven.
Ragin Cajun is a brand of andouille that is made commercially and widely distributed. You can also use kielbasa in a pinch, but the flavor will be off. We make our own, as well as tasso.
I had a bear of a time trying to find Coconut Aminos for a Pad Thai recipe.
If Central Market (ENORMOUS grocery store) and 99 Ranch (ENORMOUS Asian store) doesn't have it, give me a break.
That's because the Thai's don't use coconut amino's or any other kind of amino's.
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