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Post by Baz Faz on Aug 21, 2021 10:50:15 GMT 2
We have a well stocked larder and I cook what most people consider adventurous food. But a recipe in the Guardian today left me blinking. It was for something called a Rainbow Salad and I won't bother about the details. But the ingredients contained (and this is by no means an exhaustive list) the following:
kelp
butterfly pea flowers
dried shiitake
rice vinegar
miso
fermented bean curd
coconut flakes
lemongrass
makrut lime leaves
I have rice vinegar and miso and in France I grew lemongrass. I have none of the others. I do not even know where to buy them.
Are you stumped by recipes you come across in newspapers?
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Post by kuskiwi on Aug 21, 2021 11:17:38 GMT 2
Yes. I hate cooking so don't keep much that I call exotic but the others I either have or are available in our Asian shops here except perhaps butterfly pea flowers which are new to me.
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Post by OnlyMark on Aug 21, 2021 12:17:42 GMT 2
Someone was promoting a vegan cookery book in Bosnia They were slated because you couldn't get most of the ingredients there.
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Post by auntieannie on Aug 21, 2021 15:39:36 GMT 2
I only occasionally peruse the recipes in my parents Sunday paper. I tend to use them as inspiration only. Also, ingredients are not always found here. If I wanted to find anything close to an Indian supermarket, I would have to go near Geneva.
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Post by tzarine on Aug 23, 2021 0:45:08 GMT 2
We have a well stocked larder and I cook what most people consider adventurous food. But a recipe in the Guardian today left me blinking. It was for something called a Rainbow Salad and I won't bother about the details. But the ingredients contained (and this is by no means an exhaustive list) the following: kelp butterfly pea flowers dried shiitake rice vinegar miso fermented bean curd coconut flakes lemongrass makrut lime leaves I have rice vinegar and miso and in France I grew lemongrass. I have none of the others. I do not even know where to buy them. Are you stumped by recipes you come across in newspapers? baz, that is a ridiculous list |
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Post by shrjeff on Aug 23, 2021 6:03:22 GMT 2
i have dried black mushrooms, aka shitake, in stock... doesn't everybody?
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Post by Baz Faz on Nov 29, 2021 13:20:37 GMT 2
Just a moment ago I read a recipe that included 17.5 grams of butter. Does anybody have scales that can measure half a gram?
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Post by shrjeff on Nov 29, 2021 15:29:55 GMT 2
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Post by Baz Faz on Nov 29, 2021 18:25:02 GMT 2
Google says:
These both are fermented soybean pastes that are very similar in flavor and texture.
Soybean Paste
Boiled and mashed soybeans are added right from the start and are the base of fermentation
Miso paste
Boiled and mashed soybeans are only added at the second stage after the rice or barley has had time to ferment
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Post by sophie on Nov 29, 2021 18:42:58 GMT 2
Fermented bean curd is also served in cubes as the star of some main dishes (albeit a bit stinky) .. very tasty imho. Miso is usually only used as an addition to liquid like in soups. I may be wrong, but isn’t miso Japanese and fermented bean curd Chinese?
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Post by Netsuke on Nov 29, 2021 21:26:03 GMT 2
Not all rainbow salads are equal. These are some that came up on Google.  .   |
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Post by Baz Faz on Nov 30, 2021 11:49:35 GMT 2
The national animal of Scotland is the unicorn. I couldn't find any recipes for roast unicorn but there are lots of other recipes out there. Here's one:
Unicorn Poop Meringues
These taste great – but, more importantly, just the idea of ‘unicorn poop’ will entertain the kids no end! Swirl together your chosen unicorn colours to create bite-size meringue treats.
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Post by Netsuke on Dec 5, 2021 1:57:33 GMT 2
The national animal of Scotland is the unicorn. I couldn't find any recipes for roast unicorn but there are lots of other recipes out there. Here's one: Unicorn Poop Meringues
These taste great – but, more importantly, just the idea of ‘unicorn poop’ will entertain the kids no end! Swirl together your chosen unicorn colours to create bite-size meringue treats.
Sorry Baz, sounds like a load of crap! |
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