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Old 06-14-2020, 03:45 PM
 
Location: Sierra Nevadas (California)
58,279 posts, read 4,311,818 times
Reputation: 18663

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I would like to try some tamarind in a recipe.
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Old 06-15-2020, 05:43 AM
 
Location: SE Florida
1,728 posts, read 498,179 times
Reputation: 4220
I would love to get my hands on some live Langoustines!
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Old 06-15-2020, 08:23 AM
 
3,133 posts, read 491,139 times
Reputation: 4452
Sauteed oyster mushrooms over fresh fettuccine

Boiled eggs marinated 48 hours in mirin and soy sauce as ingredient in udon

Next ingredients I want to try:

Watercress
Tempeh
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Old 06-15-2020, 09:54 AM
 
Location: SE Florida
953 posts, read 218,463 times
Reputation: 2969
Quote:
Originally Posted by The True CLT Native Gal View Post
I want to try rose water for baking perhaps even making fresh homemade ice cream. I saw a recipe on YouTube for a Indian dessert. I wondered where I would find rose water aside from making it myself (by planting roses and not spraying them with herbicides or roundup so I could digest them without poisoning myself) well I finally saw it a month ago at my local Harris Teeter. I’ll find the recipe again then make my purchase at the store accordingly.
Make sure either rose water or orange blossom water are made from the real thing and not just chemicals. Accidentally bought some chemical OB once cause I didn't check the label. YECH!

You can find both at Middle Eastern markets. Also be careful not to over use, as, like saffron, then can get medicine tasting if too much is used.
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Old 06-15-2020, 12:12 PM
 
Location: East of Seattle since 1992, originally from SF Bay Area
32,431 posts, read 59,099,428 times
Reputation: 35550
Hen of the Woods, otherwise known as maitake mushroom.We had them years ago in a meal at a very expensive but nice restaurant. We have not found them fresh since then but recently found them dried online, and bought a large container of them, about $20 for 1/4 lb. They just have to be re-hydrated with hot water for an hour before using. First I made raviolis with them as the stuffing, along with a few other ingredients. Then, just last night I used them on a homemade pizza, along with pepperoni and black olives.
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Old 06-15-2020, 12:48 PM
 
Location: Tucson Arizona
4,924 posts, read 2,236,064 times
Reputation: 12929
Brined lemons. I have a jar in the cupboard, just haven't quite figured out what to do with it. Maybe rice.

I got za'atar at the same middle eastern market; used it in deviled eggs. It's milder than I expected. I'd like to use more (still have most of the bag), but not sure in what.

I mostly cook Italian, Mexican, American, and Thai food. I'd like to expand my repertoire. So I buy stuff like the brined lemons and za'atar, and they sit. If I liked couscous or tabbouleh, I'd put them in there...

Cookie butter. I see it used on baking shows, and finally bought a jar. Didn't figure out what to make with it before it was gone, eaten by the spoonful. Yum yum, won't buy that again!
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Old 06-15-2020, 01:40 PM
 
Location: SE Florida
953 posts, read 218,463 times
Reputation: 2969
Preserved lemon is used in a lot of tagines. Find a recipe you like. You don't have to use a tagine pan. We use a heavy enamel/cast iron pan and it does fine. I've got a couple of Middle Eastern cookbooks if you need some direction.
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Old 06-15-2020, 02:00 PM
 
Location: By the sea, by the sea, by the beautiful sea
60,240 posts, read 43,737,053 times
Reputation: 32335
I've had it when out and about but I wish I could find the middle-eastern lamb sausage Merguez locally to play with in some recipes.
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Old 06-15-2020, 02:18 PM
 
Location: Oakland, CA
27,913 posts, read 31,452,408 times
Reputation: 27782
Quote:
Originally Posted by steiconi View Post
Brined lemons. I have a jar in the cupboard, just haven't quite figured out what to do with it. Maybe rice.

I got za'atar at the same middle eastern market; used it in deviled eggs. It's milder than I expected. I'd like to use more (still have most of the bag), but not sure in what.

I mostly cook Italian, Mexican, American, and Thai food. I'd like to expand my repertoire. So I buy stuff like the brined lemons and za'atar, and they sit. If I liked couscous or tabbouleh, I'd put them in there...
I have some preserved lemons in progress now! They should be ready this week - just at my 30 days now.

So far the mental plan is to make salad dressing and use in roasted meats. Should be great in a tomato salad. Probably in a yogurt dip or cold soup.

As for the za'atar, I have used mine in a few ways - avocado toast, bread dipping sauce, poultry seasoning. I bet it would be great on a focaccia or a flat bread or really any bread if you bake (I don't). You can also use it for salad dressing, on top of hummus, as part of yogurt dip. I do sometimes kick it up with chile flakes, just because those are my favorites.
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Old 06-15-2020, 02:21 PM
 
Location: Oakland, CA
27,913 posts, read 31,452,408 times
Reputation: 27782
Quote:
Originally Posted by burdell View Post
I've had it when out and about but I wish I could find the middle-eastern lamb sausage Merguez locally to play with in some recipes.
me too! It is so good. I am imagining a jambalaya/red beans and rice type of dish - merguez, chickpeas, rice, chicken, roasted pepper, maybe some dried fruits, saffron....
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