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Most Underrated Foods

jpmcd Nov 13, 2008 03:27 PM

I have been on a pink grapefruit kick recently and realized I didn't eat much of it before because I associated it with the elderly people at my local diner eating it with a spoon

But eating the supremes and squeezing all of that delicious juice is so delicious!

Is there a food you love that you think is underrated by others?

  1. p
    plf515 Feb 27, 2013 04:23 AM

    Most kinds of offal

    Anchovies, sardines.


    1. fldhkybnva Feb 26, 2013 10:21 AM

      Corned beef hash!! Most people stare at me as I inhale it cup by cup (I swear it must have crack in it). I and most of my family love it, but the rest of the world that I've encountered seems to stare in disgust and won't even go near it.

      1. Kholvaitar Feb 24, 2013 06:20 AM

        Mexican Candy is underrated. I like Vero Mango, Mango Flavored Chili Covered Lollipops.


        1. w
          wineman3 Jun 29, 2009 10:16 PM

          golden rasins

          1. j
            Jacey Jun 28, 2009 07:20 AM

            COTTAGE CHEESE: you can play around with it so much...make it sweet or savory. It's a good dessert if you jazz it up or a dip for veggies. Plus, it's a fabulous meat-free protein source and provides a lot of calcium (which many Americans don't get enough as adults).

            1. w
              wineman3 Jun 28, 2009 12:32 AM

              Chicken Gizzads 2 lbs they shrink by half
              Clean and bring to a boil add two cubes of salt free chicken bullion. Skim top until the gunk is gone. Simmer for one hour add water if necessary to keep gizzards covered. Drain and rinse put back in pan and cover half with water, one quarter with white wine and one quarter red wine two cubes salt free bullion cubes. Simmer for one half hour and then add 1 tsp of dried oragano, 4 Tbs of salt free butter, 1 tsp of dried basil, half tsp of black pepper, simmer until liquid is of a somewhat creamy consistancy and serve over Basmati Rice. UUUUMMMMMMM Cheap and Cheerful

              1. p
                PAO Jan 11, 2009 10:47 AM

                In America, rice. I was at a book fair where they had a panel of food writers and someone asked them what their comfort foods were. Three of the six said "rice." At first, I was surprised, but when I thought about it more, it made perfect sense. Risotto, fried rice in many different cuisines, biriyani, sushi, etc., etc. Americans are not primarily rice eaters, so rice is,. to my mind, underrated.

                2 Replies
                1. re: PAO
                  panarosmith Jun 26, 2009 07:59 AM

                  This recipe for brussels sprouts will convert even the toughest critic of the bs. It's from a great restaurant in Phoenix-

                  Chelsea’s Kitchen Brussel Sprout Salad

                  1 pound Brussel sprouts
                  Handful Marconi almonds (Trader joes has them)
                  Handful dried blueberries & cranberries
                  4 oz. diced pancetta (Trader Joes)
                  Shaved Manchego cheese ( take a vegetable peeler and shave off strands of cheese)


                  A few tablespoons fresh lemon juice
                  Some lemon zest ( about 1 Tbsp)
                  1/4 cup champagne vinegar
                  One-tablespoon whole grain mustard
                  Two tablespoons honey or real maple syrup
                  1/2-cup olive oil & canola oil (whatever combo you prefer)
                  Salt and pepper

                  Whisk together & adjust for taste

                  Blanche the brussel sprouts in boiling water with small amount of salt and sugar in the water. Blanche for about 2-3 minutes.
                  Drain and cool under cold water, When cool, peel each Brussels sprout (I know-labor intensive), I wound up peeling only the larger leaves and leaving behind the core piece for soup) You will need to cut off the stem part as you peel.

                  Right before serving toss all the ingredients together. Or toss the Brussels with vinaigrette and arrange all the goodies on top for a more dramatic presentation.

                  1. re: panarosmith
                    Jacey Jun 28, 2009 07:18 AM

                    I love roasted brussel sprouts...they are amazing.

                2. s
                  SamInKy Jan 3, 2009 05:36 AM

                  Figs & Watermellon.

                  1. RWCFoodie Dec 29, 2008 07:53 PM

                    I have a thing for gelatinous stuff: pigs feet, chicken feet, beef tendon.... YUM

                    1. goodhealthgourmet Dec 24, 2008 05:11 PM

                      i'm too tired to scroll thru 300+ entries to see if we've already mentioned this one, but as i was slicing some for dinner tonight i had to add i to the list...

                      broccoli stems. love them!

                      2 Replies
                      1. re: goodhealthgourmet
                        lcool Dec 25, 2008 03:55 AM

                        the best part,never get all mushy in a gratin.Stems of artichoke also qualify,same flavor ,
                        less labor.

                        1. re: lcool
                          kubasd Jun 27, 2009 10:50 AM

                          i like the broccoli stems better than the florets...

                      2. Caralien Dec 20, 2008 08:27 AM

                        I never knew that grapefruit was under-rated, as it was a staple growing up (my biggest complaint was having to brush my teeth before eating it--toothpaste and grapefruit are an awful combination).

                        Newest favourite (discovered on CH): sauteed turkey liver, which most people think the cat should enjoy

                        Sardines in tomato sauce (crumbled atop thinly sliced red onions, sprinkled with vinagre, topped with salt and a generous grind of black pepper and served with slices of french toast)
                        Spaghetti Squash (sauteed in olive oil or glace with garlic and habanero slices)
                        Okra, as long as someone else makes it
                        Zucchini/courgette flowers--added to soups or stuffed and fried. Yum!
                        Blood sausage
                        Pickled herring in wine
                        Baby octopus (1-2 bite sized)
                        Snails--steamed and served with hairpins
                        Figs--fresh or dried
                        Finely shredded pork skin

                        2 Replies
                        1. re: Caralien
                          Sam Fujisaka Dec 20, 2008 03:51 PM

                          I like everything on your list!

                          1. re: Caralien
                            Passadumkeg Dec 20, 2008 04:12 PM


                          2. s
                            Sal Vanilla Dec 18, 2008 10:15 AM

                            The lowly dried bean... completely underappreciated and an excellent meal to serve to get people to head on home after a few hours after the meal (we have friends who like to stay until three in the morning). Luckily they are veggies... I always include a healthy portion of beans!

                            6 Replies
                            1. re: Sal Vanilla
                              Sam Fujisaka Dec 20, 2008 05:13 AM

                              Beans, beans, the musical fruit
                              The more they eat, the sooner they scoot

                              1. re: Sam Fujisaka
                                goodhealthgourmet Dec 20, 2008 07:56 AM

                                beans, beans, a musical fruit
                                the more you eat, the more you toot

                                beans, beans, they're good for your heart
                                the more you eat, the more you....

                                well, you get the idea ;)

                                1. re: goodhealthgourmet
                                  Sam Fujisaka Dec 20, 2008 08:09 AM

                                  We are thoooo thophisticated!!

                                  1. re: Sam Fujisaka
                                    goodhealthgourmet Dec 20, 2008 08:17 AM

                                    LOL! you're too much, Sam :)

                                  2. re: goodhealthgourmet
                                    Caralien Dec 20, 2008 05:02 PM

                                    the more you fart, the better you feel
                                    so eat beans at every meal!

                                2. re: Sal Vanilla
                                  Scargod Dec 21, 2008 05:45 AM

                                  Nooooooooooooooo We've got to cut back on these greenhouse gas emissions!!
                                  Look at what the cows are doin' to us!

                                3. BamiaWruz Dec 16, 2008 06:34 PM

                                  Okra, spinach, eggplant, zucchini..

                                  Seafood and fish, a lot of people don't like it thinking it's smelly ..blah blah. BUT it can be very good, if it's fresh and prepared nicely.

                                  Mussels and oysters too, so goooooooood!

                                  Then there is "foreign" foods, if you don't try you won't know.

                                  1. Passadumkeg Dec 16, 2008 03:02 PM

                                    Celery! It is such a good purveyor of so many great foods. And theoretically negative calories.

                                    4 Replies
                                    1. re: Passadumkeg
                                      tatamagouche Dec 16, 2008 03:34 PM

                                      That's a really good call. From the root to the stalk to the leaves to the seeds.

                                      1. re: tatamagouche
                                        goodhealthgourmet Dec 16, 2008 04:46 PM

                                        so true.

                                        the stalks are one of my favorite snacks - i have some nearly every day. and coleslaw just wouldn't be the same without those seeds. but the leaves are definitely the most underrated part of the plant...i cringe when i see people wasting them.

                                        1. re: goodhealthgourmet
                                          Kate is always hungry Dec 16, 2008 08:03 PM

                                          Seeds in cole slaw, seeds in barbecue sauce. I agree completely about the leaves. I like to put them in my homemade chicken soup shortly before serving.

                                      2. re: Passadumkeg
                                        Bob W Dec 20, 2008 03:32 PM

                                        Celery has been on the come since the Wonder Pets debuted on Noggin.

                                      3. HillJ Dec 14, 2008 02:24 PM

                                        Pudding, rice, chocolate, tapioca, flan....all comforting...all highly underrated
                                        On the rare occasion I see pudding offered at a party, I gush with glee :)

                                        19 Replies
                                        1. re: HillJ
                                          lcool Dec 15, 2008 05:30 AM

                                          Was the reaction of most at a party last evening.A lemon pudding and a chocolate pudding with various flavor sugar cookies were eaten down to a smear and a crumb.It was such a comforting and easy thing to do (special request)..I had not made pudding in years.

                                          1. re: lcool
                                            HillJ Dec 15, 2008 05:34 AM

                                            lcool...if I may: very cool!
                                            Pudding always wound up at the kids table at many of the parties we attended...and there I would go...with bowl & spoon ready...until it dawned on me....pudding is enjoyed by everyone :) thank you for helping me make the point that homemade pudding is underrated.

                                            1. re: HillJ
                                              goodhealthgourmet Dec 15, 2008 10:12 AM

                                              pudding for dessert was always the highlight for me when we would eat at one of those salad bar restaurants [e.g. Lettuce Souprise You, Sweet Tomatoes, Souplantation] in college :)

                                              1. re: HillJ
                                                lcool Dec 16, 2008 08:27 AM

                                                I had forgotten just how tasty,easy and pleasing old fashioned pudding and a refrigerator cookie "scoop" could be.It was the request of a friend/guest after a
                                                chat about nostalgic foods.It is just astonishing how many things slip below the radar and get neglected for no reason.
                                                I tend to get all caught up with the pear saute',chocolate sauce and cognac etc and forget the so called not "sophisticated" desserts.Me,the person that harps about foundation.

                                            2. re: HillJ
                                              HillJ Dec 16, 2008 08:22 AM

                                              After cheerleading that homemade pudding was an underrated food...it occurs to me as I sit here enjoying a bialy for lunch; toasted to my liking with just a smear of sweet butter and my first cup of joe that, bialys are underrated as well!

                                              Move over bagel and make room for bialy!

                                              1. re: HillJ
                                                goodhealthgourmet Dec 16, 2008 08:48 AM

                                                i'm with you on the bialy, HillJ. on the one occasion in the past couple of years that i purposely "glutened"myself since going GF it was to enjoy some Zabar's nova - not on a bagel, but rather on a sliver of a toasted Kossar's bialy. [i must confess, however, that those few moments of gustatory pleasure were still NOT worth the ensuing 3 days of pain.]

                                                1. re: goodhealthgourmet
                                                  HillJ Dec 16, 2008 09:08 AM

                                                  Kossar's is a wonderful bialy. Gluten-free they are not. Great opportunity for some creative bread baker to originate a gluten free bialy!

                                                2. re: HillJ
                                                  lcool Dec 16, 2008 09:17 AM

                                                  The only thing keeping us from eating them more than 2 or 3 times a month is ????
                                                  where to find them.Rockville isn't part of the family path and Calvert Woodley is only
                                                  a periodic stop.So where else is there??

                                                  1. re: lcool
                                                    HillJ Dec 16, 2008 09:37 AM


                                                    lcool, did you happen to catch this thread for DC?

                                                    1. re: HillJ
                                                      lcool Dec 18, 2008 04:43 AM

                                                      HillJ,before CHOW for me,thank you.
                                                      Was surprised to only see one Rockville merchant

                                                    2. re: lcool
                                                      goodhealthgourmet Dec 16, 2008 02:08 PM

                                                      lcool, definitely order them from Kossar's...there's no other way to go!


                                                      and HillJ, believe me, a the bialy is *number one* on my GF wish list..i don't usually do breads, but i just might have to work on that...

                                                      1. re: goodhealthgourmet
                                                        lcool Dec 18, 2008 04:54 AM

                                                        thanks,I'll investigate the direct from Kossars source.
                                                        ghg,they are not hard to make.twice a year I dig out a ?newspaper recipe of long ago.Some of the prep is tedious,but not difficult.Just time consuming.If you are interested I'll dig it out and post/type it here for you.Too busy now,but early January works.

                                                        1. re: lcool
                                                          goodhealthgourmet Dec 18, 2008 01:46 PM

                                                          i know, making regular bialys wouldn't really be a challenge...but gluten free is an entirely different story.

                                                    3. re: HillJ
                                                      Kate is always hungry Dec 16, 2008 08:17 PM

                                                      Love those bialys, buttered with a glass of orange juice. Not too easy to find in southern California. I like it when they have a ton of onions in the center. I think I'll have to track one down for breakfast tomorrow.

                                                      1. re: Kate is always hungry
                                                        goodhealthgourmet Dec 17, 2008 07:26 AM

                                                        Kate - in addition to your beloved chubs, you'll also find good bialys at Barney Greengrass.

                                                        1. re: goodhealthgourmet
                                                          Kate is always hungry Dec 17, 2008 11:05 PM

                                                          Thanks again! Can't wait to try it.

                                                        2. re: Kate is always hungry
                                                          Sal Vanilla Dec 18, 2008 10:17 AM

                                                          Kate, if you ever get a hankering to make them - the "Cooking with Julia" cookbook has the BOMB of a recipe for bialys.

                                                          1. re: Sal Vanilla
                                                            goodhealthgourmet Dec 18, 2008 01:45 PM

                                                            really? i might have to track down the recipe and attempt a GF version...

                                                            1. re: Sal Vanilla
                                                              Kate is always hungry Dec 20, 2008 10:59 PM

                                                              Thanks Sal Vanilla. I just might do that. It won't be for a while but I will report back. I love bialys. Could it be because my maternal grandmother came from Bialystok????

                                                      2. j
                                                        Jaytizzle Dec 13, 2008 04:38 PM

                                                        Beef Tongue, Ox Tail and.....Intestine!!

                                                        2 Replies
                                                        1. re: Jaytizzle
                                                          fresnohotspot Dec 13, 2008 07:49 PM

                                                          Yes! ... lengua tacos - my favorite taco truck meal.

                                                          Kare-kare (Filipino ox tail stew), served with bagoong alamang (shrimp paste).

                                                          The closest I get to intestine is the casing for home made longanisa or chorizo.

                                                          1. re: Jaytizzle
                                                            chilihead Dec 14, 2008 03:39 AM

                                                            One of the most memorable meals I've ever had was while I was living in Colombia. The dish was Lengua de Cabra, which along with other dining experiences at the time changed my attitudes towards offal. Be it tripe, liver, sweetbread and on and on.

                                                          2. goodhealthgourmet Dec 13, 2008 09:01 AM

                                                            after awakening this morning with a breakfast craving for a steaming bowl of oatmeal, i have to add that one. oatmeal really is one of the most underrated foods

                                                            1 Reply
                                                            1. re: goodhealthgourmet
                                                              im_nomad Dec 13, 2008 11:34 AM

                                                              I have a recipe for an Irish soup with oatmeal in it called Brotchan....but have never gotten around to making it. I love the idea of oats as a grain in savory dishes.

                                                            2. p
                                                              Potrezebie Dec 10, 2008 07:52 AM

                                                              Schav, of course. How can you not survive a hot, summer day without a cold fresh glass of schav (Manischevitz, of course, not Golds)

                                                              1. l
                                                                LJS Dec 10, 2008 07:41 AM

                                                                Moose meat (esp. 'bottled')
                                                                Rabbit pie
                                                                Cod (esp 'cheeks')
                                                                Seal flippers
                                                                Canned salmon
                                                                Carnation evaporated milk, in coffee
                                                                Molasses as a sweetener in tea
                                                                Boiled raisin cake
                                                                Mushy peas

                                                                (and if you can guess where I am from, you are probably from there, too)

                                                                3 Replies
                                                                1. re: LJS
                                                                  im_nomad Dec 13, 2008 11:32 AM

                                                                  yay ! a fellow Newfoundlander !!! :)

                                                                  I grew up having Carnation milk in my cereal btw

                                                                  1. re: im_nomad
                                                                    LJS Dec 15, 2008 08:08 AM

                                                                    Got it in one! I really miss Newfoundland food around Christmas time and can go all nostalgic over dumplings in brown sugar sauce and moose stir fry, never mind Ches's fish and chips (with gravy!).

                                                                    1. re: LJS
                                                                      im_nomad Dec 16, 2008 02:45 PM

                                                                      and dressing, don't forget dressing ! :)

                                                                2. v
                                                                  vtnewbie Dec 9, 2008 08:41 AM

                                                                  Mild, creamy, buttery muenster cheese. Colby, too. Heated through, then eaten with a fork. Who needs crackers and wine...

                                                                  1. Eat_Nopal Dec 4, 2008 09:20 PM

                                                                    I resisting posting these because I thought of them too pedestrian & boring... but given some of the lame stuff on this thread, I guess I can't get laughed off. Foods that are WAY underrated (among the American general public & I guess a big cross section of Chowhounds as well) in my humble opinion:

                                                                    > Nopal Cactus Paddles
                                                                    > Huitlacoche (Corn Smut)
                                                                    > Chayotes
                                                                    > Sweet Squashes like Chilacayotes
                                                                    > Escamoles (Giant Ant Larvae)
                                                                    > Cauliflower
                                                                    > Heirloom Beans
                                                                    > Octopus
                                                                    > Fish Roe
                                                                    > Oxtails
                                                                    > Headcheese
                                                                    > Goat
                                                                    > Mutton
                                                                    > Beef Marrow
                                                                    > Rabbit
                                                                    > Verdolagas (Purslane)
                                                                    > Amaranth Grain
                                                                    > Wild Rice
                                                                    > Wheat Berries
                                                                    > Brown Rice

                                                                    11 Replies
                                                                    1. re: Eat_Nopal
                                                                      Soop Dec 5, 2008 01:45 AM

                                                                      Got some rabbit for a stew coming, but seeing cauliflower reminded me; there's a chef on UK TV called Hugh Fernley Whittingstall. He likes all vegetables except caulliflower, and challenged someone to come up with a good recipe. The guy came up with some great twists on caulliflower cheese, but the best one was (and this is from the top of my head) making a thick dipping sauce from blended caulliflower, and then deep frying cheese in breadcrumbs to dip into it. I thought all the ideas were good though.

                                                                      Good to see you again!

                                                                      1. re: Soop
                                                                        soupkitten Dec 5, 2008 07:37 AM

                                                                        fantastic books though, HFW writes--despite the cauliflower impediment. i was poring over the MEAT one just yesterday evening. heroic!!! *standing on chair, applauding and whistling loudly, wiping away tears*

                                                                        1. re: Soop
                                                                          Eat_Nopal Dec 5, 2008 09:15 AM

                                                                          Sounds like a good recipe... there are several compelling Cauliflower dishes I've had in Mexico....

                                                                          > Sweated Cauliflower Slices served in Mole Verde
                                                                          > Cauliflower & Cheese fritters baked in a Tomato-Jalapeno-Chicken Broth sauce
                                                                          > Cauliflower & Shrimp fritters served with Black Bean-Avocado Leaf sauce

                                                                          And of course the most prevalent way to eat Cauliflower south of the border... Pickled with Brocoli, Carrots, Onions, Garlic, Jalapenos and of course herbs & spices etc.,

                                                                          1. re: Eat_Nopal
                                                                            Scargod Dec 7, 2008 03:11 AM

                                                                            I'm going to try some of those since I just got a good head...
                                                                            I've never seen broccoli in the pickled mix (which I enjoy), but then, I've never been to Mexico... Harlingen is as close as I've been.
                                                                            I'm going to start scouring New Haven for chayotes. I have found cactus!

                                                                            1. re: Scargod
                                                                              Passadumkeg Dec 7, 2008 03:32 AM

                                                                              Pssst! Tex, in many Mexicanos' hearts, Texas still is Mexico, the land of Atzlan. You Texans just keep tryin' to bulid a wall the keep 'em from coming home. What would TexMex be w/out the Mex?
                                                                              The Mex war was just another Iraq, only worse, we stayed.
                                                                              Celantro seed is underrated.

                                                                              1. re: Passadumkeg
                                                                                Eat_Nopal Dec 7, 2008 08:49 PM

                                                                                No need to get historic here... but the Southwest was untenable for the young Mexican nation... not only was the country immediately embroiled in a Civil War that would last 100 years... but those northern territories were just never really Mexico....there was nothing to keep them glued together in the face of Russian, French, Spanish & American expansionist interests. Once the Central American fiefdoms broke away from Mexico it really was all over... that those Northern territories remained under the Mexico City government for decades is almost a mystery. Perhaps, with greater foresight... Mexico could have broken up those territories to multiple countries and let them face each other down... anyone who has ever played Risk can appreciate that it what was really a no win situation.

                                                                                1. re: Eat_Nopal
                                                                                  Passadumkeg Dec 8, 2008 01:04 PM

                                                                                  Thinks amigo.I just like giving my buddy Scargod a rough time. I'm aware of the history of Norhern Mexico. Mi cunyada is from Northern New Mexico(Tierra Amarilla) and "traces" her family back to the 1580's (hidden jews escaping the inquisition?) and has been studied etymologically for their antiquated dialect. They lost most of their land after tne Mexican war. It now has natural gas wells. I have a master's from the U of New Mexico in American studies. I get in trouble here in New England teaching high school non-Pilgram non-New England centric American history!
                                                                                  How's Hawaii. Snowed here all weekend and we have single digit temps.
                                                                                  Most underrated food? Pulque!

                                                                                  1. re: Passadumkeg
                                                                                    Eat_Nopal Dec 8, 2008 01:45 PM

                                                                                    Great to know... I see you are well versed in the history of the Crypto Jews (boy did they make a mistake in aligning themselves with the Anglos didn't they? Maybe they should have opened their territories to Palestininan immigration instead.).

                                                                                    Hawaii... I am melting in the brutal Hawaiian winter... otherwise going well.... oh yeah, I miss good Mexican, Ethiopian & Indian food... and soft Goat cheese that is properly ripened and not slimy from the humidity =)

                                                                        2. re: Eat_Nopal
                                                                          im_nomad Dec 7, 2008 01:28 PM

                                                                          count me in the fanbase for chayotes as well as wheatberries. Although i've only discovered both in the past year.

                                                                          1. re: Eat_Nopal
                                                                            bbqboy Dec 14, 2008 07:05 PM

                                                                            Real wild rice does seem to be an unknown quantity. The advent of this California stuff is really unfortunate.

                                                                            1. re: bbqboy
                                                                              lcool Dec 15, 2008 05:37 AM

                                                                              Which is why I work to get the word out.Every year we purchase 25# .15# is for gifts.
                                                                              With the addition of tips and recipes after a year or two we add more converts to the fold.20 pounds or more takes the sting out of the $$,quite price competative (CA or
                                                                              other cultivated)

                                                                          2. Bob W Dec 4, 2008 11:39 AM

                                                                            Capers for sure. For their value as a pizza topping alone, they belong on this list.

                                                                            For Americans only: Fresh apricots.

                                                                            1. n
                                                                              nickn Nov 26, 2008 11:02 PM

                                                                              Some people are sensitive to bitter and may not like brussel sprouts or because they're usually overcooked. Roasting them is great, so is the classic Julia Child version; trim outer leaves, steam briefly and stir fry in butter lightly (don't overcook).

                                                                              Under-rated foods include chestnuts and parsnips and rutabagas.

                                                                              1 Reply
                                                                              1. re: nickn
                                                                                1sweetpea Dec 4, 2008 12:44 PM

                                                                                I really love good quality Vietnames fish sauce. I'll buy organic, low sodium chicken or vegetable stock, combine the two, then add a few dashes of fish sauce to make a broth with lots of depth in virtually no time at all. I'm also a kimchee lover. Two Korean friends made a feast at my cottage once. In all honesty, I could have left all the meaty items to the other guests and gone to town on the banchan, kimchee and outstanding short grain brown rice. That's what I ate the next morning for breakfast. I don't keep kimchee around often because I'll wind up consuming the entire jar in one sitting, then bloating up from all the sodium.

                                                                                Nickn, how do you prepare rutabaga? I've only had it once or twice and wasn't that impressed. I'm game to try it again, but I need some instructions.

                                                                              2. a
                                                                                AngelSanctuary Nov 26, 2008 09:54 PM

                                                                                DURIANS!! They're not gross, they're DELICIOUS!!! They are sweet and creamy and the flavor is one of a kind =)!

                                                                                1. p
                                                                                  Pincus Nov 19, 2008 02:03 PM

                                                                                  Steel-cut oats. Take a long time to cook, but the wait is (IMHO) worth it.

                                                                                  1. lindsley Nov 19, 2008 09:20 AM

                                                                                    Sardines...yum - mashed with lots of black pepper and rice vinegar.
                                                                                    French's yellow mustard - sometimes you just need that tartness
                                                                                    garlic cheese grits

                                                                                    5 Replies
                                                                                    1. re: lindsley
                                                                                      alkapal Nov 19, 2008 11:31 AM

                                                                                      i have a gazillion mustards, and you are right, lindsley, sometimes you just need old french's mustard. it is nostalgia food for me -- on white bread with bologna! i grew up in s.w. florida -- fort myers.

                                                                                      1. re: alkapal
                                                                                        lindsley Nov 19, 2008 11:38 AM

                                                                                        ooh, the "b" word...bologna! White bread with yellow mustard, 2 slices of bologna (be sure to tear that thing off around the edge!), 2 slices of cheese - mash it together real hard and eat...it all sticks behind your front teeth and is so good! (Haven't had this in YEARS....would have to leave town to buy bologna incognito!! Ha!)

                                                                                        1. re: lindsley
                                                                                          alkapal Nov 19, 2008 11:50 AM

                                                                                          yeah, great texture to that sandwich! {;^D

                                                                                          1. re: lindsley
                                                                                            moh Nov 21, 2008 01:49 PM

                                                                                            Embarassed to admit this... used to love bologna, but now that I've had mortadella. I would have a hard time gong back now...

                                                                                            1. re: moh
                                                                                              alkapal Nov 22, 2008 04:47 AM

                                                                                              yes, i just had some mortadella the other day -- or "MOHR"- Ta-DELL-a," as giada would say it. but i'd also had a recent hankering for the red-tubed sliced version, but it didn't taste as good as when i was a kid. in fact, it had very little flavor. (oscar meyer i think was the brand. maybe i need to try something else...)

                                                                                              remember rolling the bologna up with a dill pickle spear inside and eating the roll-up while the pickle juice runs out and drips everywhere? optional: dip end in mustard, and gobble!

                                                                                      2. winencheesepa Nov 19, 2008 07:11 AM

                                                                                        Lot of great foods listed here, so my take on some of them:
                                                                                        Brussels Sprouts - love them roasted too, but steamed a little, crisp, then add sea salt butter, yummy.

                                                                                        Grapefruit - When I took my sons on Boy Scout camp outs, we'd halve a GF, eat the insides, leaving the
                                                                                        "bowl" intact. Then we fry two eggs in the bowl, till firm, making a great campfire breakfast.

                                                                                        Root veggies: parsnips, turnips, fennel, & squash - Roast them in the oven on a sheet pan with a rosemary honey glaze. Delicious

                                                                                        1. a
                                                                                          aklein Nov 19, 2008 02:28 AM

                                                                                          cauliflower, cod, kale, bulgur, homemade applesauce, squash/gourds, matzoh meal

                                                                                          1. c
                                                                                            cimui Nov 18, 2008 12:32 AM

                                                                                            pearl barley. fresh lima beans (nothing like those dry, hard, washed-out-tasting nasties you got in the school cafeteria).

                                                                                            12 Replies
                                                                                            1. re: cimui
                                                                                              fallingup Nov 18, 2008 06:50 PM

                                                                                              I love lima beans! Even those dry, pasty ones in generic vegetable medleys. I think I'm the only one...

                                                                                              1. re: fallingup
                                                                                                Eat_Nopal Nov 18, 2008 11:05 PM

                                                                                                The classic Fava Soup with Nopales & Mint.... made from dried Favas... and absolutely delectable.

                                                                                                1. re: fallingup
                                                                                                  alkapal Nov 19, 2008 04:45 AM

                                                                                                  fallingup, perhaps you are honoring the venerable "veg-all": http://www.vegall.com/products/originalmixed.shtml

                                                                                                  just bought some for quick soup.

                                                                                                  love fresh baby limas and frozen baby limas, and big old dried-and-cooked-with-ham-bone-yellow giant limas

                                                                                                  look at the second item down -- maltese chick pea and lima bean salad: http://morselsandmusings.blogspot.com...

                                                                                                  1. re: alkapal
                                                                                                    Passadumkeg Nov 19, 2008 02:51 PM

                                                                                                    In the mid Atlantic states, a native American food, limas and corn mixed, is called succotash, was a staple of my childhood and I still love it.

                                                                                                    1. re: Passadumkeg
                                                                                                      danhole Nov 20, 2008 05:18 AM

                                                                                                      I grew up on succotash, Still love it, too.

                                                                                                  2. re: fallingup
                                                                                                    danhole Nov 19, 2008 09:59 AM

                                                                                                    I also love the limas! Fresh is the best. I got some speckled limas at the farmer's market this year that were so delicious. Then frozen is my day to day choice, and when I have the time a big old pot of "butter beans" (white dried limas) cooked with a hamhock. I had an argument once with someone who swore they didn't like limas, but loved butter beans. Like DUH! What the heck do you think those are??? Yes these beans are seriously underrated.

                                                                                                    1. re: danhole
                                                                                                      alkapal Nov 19, 2008 11:29 AM

                                                                                                      dani, on lazy days, i use the "glory" brand seasoned southern style butter beans. btw, their collards are just about perfect! http://www.gloryfoods.com/product.asp...

                                                                                                      1. re: alkapal
                                                                                                        danhole Nov 19, 2008 12:03 PM

                                                                                                        Thanks. I'll try that. I've always wondered how good that brand was.

                                                                                                  3. re: cimui
                                                                                                    cimui Nov 19, 2008 01:47 PM

                                                                                                    wow, who knew lima beans would get this level of support? i'm glad to know i'm in such good company!!

                                                                                                    1. re: cimui
                                                                                                      alkapal Nov 19, 2008 01:51 PM

                                                                                                      cimui, join up at "lmsc.org" (lima bean support club).

                                                                                                      nah, just kiddin"! but, keep the faith, baby!

                                                                                                      1. re: alkapal
                                                                                                        alkapal Nov 19, 2008 05:21 PM

                                                                                                        heh...wrong website...cause i'm losing my lima bean brain! it "should've been" lbsn.org. (lima bean support network). gee, WHAT is with me!?! sounds like it might be for "beans that 'really like' each other." {;^D

                                                                                                      2. re: cimui
                                                                                                        Passadumkeg Nov 19, 2008 02:52 PM

                                                                                                        I tried growing limas in Maine this summer. What a failure, too cold, too rainy. Bummer.

                                                                                                    2. Eat_Nopal Nov 17, 2008 10:40 PM

                                                                                                      Why are people mentioning such mundane foods? Just about everything here, I took for granted as being very well rated by the Hounds. I guess I shouldn't even mention Pork Spine Meat...

                                                                                                      5 Replies
                                                                                                      1. re: Eat_Nopal
                                                                                                        moh Nov 19, 2008 04:45 AM

                                                                                                        Pork Spine meat? Do you mean pork neck bones? Very yummy, one of my favorite bases for korean soups! I love how the meat just falls off the bones when it is done. I also love the little bits of nervous tissue and cartilage.

                                                                                                        1. re: moh
                                                                                                          Eat_Nopal Nov 19, 2008 09:33 AM

                                                                                                          Neck Bones are good... but I was referring to the Spinal Column... it has dark, marrow-esque layer of meet running the entire length... and very juice & tasty flesh embrassing all the spinal "ribs"


                                                                                                          1. re: Eat_Nopal
                                                                                                            Passadumkeg Nov 19, 2008 02:49 PM

                                                                                                            Pork spine meat is used in a Koean soup that is a notorious hangover cure. Had it before my son's wedding (in the morning). How is it used in Mexico.
                                                                                                            Getting cold here, just made a big pot of posole.

                                                                                                            I think real tacos (not gringo salad ones) are under rated!

                                                                                                            1. re: Passadumkeg
                                                                                                              Eat_Nopal Nov 19, 2008 04:32 PM

                                                                                                              It is used into Soups, Mole Verde, Queretaro style Mole de Olla, in Cantinas it is served as a Botana, in Tlaxcala they make what I refer to as the Mexican Matzo Ball soup... its Pork Spine in a dried Chile broth, with Verdolagas (Purslane) & Masa Dumplings...


                                                                                                              Its really used in infinite ways... as its one of the most popular & sought after parts of the pig throughout Central & Southern Mexico.

                                                                                                        2. re: Eat_Nopal
                                                                                                          tatamagouche Nov 19, 2008 04:48 PM

                                                                                                          Which raises the question, underrated by whom, the answer to which many of these posts touch on.

                                                                                                        3. ejs1492 Nov 17, 2008 08:13 PM

                                                                                                          Two words, but one glorious taste and texture sensation: Chicken Thighs.

                                                                                                          White meat should be abolished! ;-)

                                                                                                          1. Passadumkeg Nov 17, 2008 02:50 PM

                                                                                                            Pinto beans.

                                                                                                            2 Replies
                                                                                                            1. re: Passadumkeg
                                                                                                              Sam Fujisaka Nov 17, 2008 04:38 PM

                                                                                                              Hermano, I'd almost agree ... but I'd go for black beans.

                                                                                                              1. re: Sam Fujisaka
                                                                                                                Caroline1 Nov 17, 2008 05:26 PM

                                                                                                                Nah. Fava beans. But they'll probably never be popular because you have to skin them.

                                                                                                            2. FoodChic Nov 17, 2008 10:12 AM

                                                                                                              Smoked fish is so underrated in this country. I love smoke trout, blue fish, salmon, oysters, mussels...etc. I can't get enought of it.

                                                                                                              21 Replies
                                                                                                              1. re: FoodChic
                                                                                                                madgreek Nov 17, 2008 10:22 AM

                                                                                                                I think I love you.

                                                                                                                1. re: FoodChic
                                                                                                                  Passadumkeg Nov 17, 2008 02:50 PM

                                                                                                                  Fin Haddie is smoked haddock and a Maine staple. Smoled herring too. Google Duck Trap and Sullivan Harbor fish smoking. There is also one in Stonington. Smoked scallops, yum.

                                                                                                                  1. re: Passadumkeg
                                                                                                                    FoodChic Nov 17, 2008 03:13 PM

                                                                                                                    Smoked scallops...oh goodie!!

                                                                                                                    1. re: Passadumkeg
                                                                                                                      Caroline1 Nov 17, 2008 05:23 PM

                                                                                                                      I've only ever heard it called "finnan haddie," and had no idea it was a favorite in Maine. It was a favorite of my English grandmother, who loved it boiled in milk/cream then served on toast for breakfast. She was from northern England, around Sunderland, but I don't know if it's a regional dish. Aha! Amazing what you can learn from Google! It's a Scot's dish, and Sunderland is not far off the border with Scotland! Which is also why she used to call me her "wee canny bairn." '-)

                                                                                                                    2. re: FoodChic
                                                                                                                      Sam Fujisaka Nov 17, 2008 04:37 PM

                                                                                                                      I didn't know it was underrated, but smoked fish - any fish - is probably the bestr food in the world!!! The Philippines has tinapa, a smoked sardine-esque fish, and salted fish in a ratio of 1 to 200000. One has to look high and low to get smoked instead of salted.

                                                                                                                      1. re: FoodChic
                                                                                                                        small h Nov 17, 2008 04:46 PM

                                                                                                                        It is? I live in Manhattan, where smoked fish is revered. Of course, some people don't think we're part of "this country."

                                                                                                                        1. re: small h
                                                                                                                          FoodChic Nov 17, 2008 06:54 PM

                                                                                                                          Umm, yeah. Manhattan isn't exactly representative of the culinary tastes of the rest of the country.

                                                                                                                          1. re: FoodChic
                                                                                                                            small h Nov 17, 2008 07:06 PM

                                                                                                                            So what is?

                                                                                                                            1. re: small h
                                                                                                                              FoodChic Nov 17, 2008 07:14 PM

                                                                                                                              Well since New York is one of the culinary meccas of the country, I wouldn't exactly expect those in Des Moines, Reno, or Lubbock to identify with what New Yorkers eat.

                                                                                                                              1. re: FoodChic
                                                                                                                                small h Nov 18, 2008 07:39 AM

                                                                                                                                That implies that "what New Yorkers eat" is monolithic, which it is not. Because of the population density and the wide variety of cultures represented here, you're more likely to find the kind of food popular in Des Moines, Reno or Lubbock than vice versa. So I would agree with cimui, below.

                                                                                                                                1. re: small h
                                                                                                                                  Scargod Nov 18, 2008 07:51 AM

                                                                                                                                  Lubbock? You must be kidding. Jack rabbit in NYC? Where is Veggo when I need him?

                                                                                                                                  1. re: Scargod
                                                                                                                                    small h Nov 18, 2008 08:08 AM

                                                                                                                                    Well, I know you can get rabbit. Does it have to be JACKrabbit? Look, I'm not suggesting - as I'm sure you know - that every single solitary regional delicacy across this great land of ours is readily available in the pinnacle of culinaria (made-up word) that I call home. It's just that I thought FoodChic's harrumph-y "you're not like us" comment required a response.

                                                                                                                                    1. re: small h
                                                                                                                                      FoodChic Nov 18, 2008 08:48 AM

                                                                                                                                      First of all, I never said "you're not like us," so you should rethink those quotes. Second, you said," Of course, some people don't think we're part of "this country." This whole attitude is your own...I won't deal with it.

                                                                                                                                      My post was about smoked fish and that I find it's underrated. To which you replied "I live in Manhattan, where smoked fish is revered." Well Manhattan is a very small portion of this country, and Manhattan is different from the rest of the country in its culinary delights.
                                                                                                                                      New York has standards of food that the better part of this country does not have. The masses of the US eat in chain restaurants...no smoked fish to be found there.

                                                                                                                                      Deli, to the better part of this country means Jason's Deli or McAlisters. And guess what? You won't find smoked fish there such as the bounty of fish found in New York delicatessens. Smoked fish to most means getting it in a can at Albertson's.

                                                                                                                                      1. re: FoodChic
                                                                                                                                        soupkitten Nov 18, 2008 09:19 AM

                                                                                                                                        i don't think that's true everywhere in the u.s. smoked herring and salmon is a pretty standard item on the average brunch buffet at restaurants here (msp--northern midwest), & you can get many non-canned smoked fish at the regular grocery store-- yes, i'm sure we don't have the seventeen kinds of smoked eel you can get in manhattan. i'm just saying it's available here and people buy it and eat it. many people fish and smoke their own freshwater catch with cold-smokers, which are practical here in the winter. other cured fish (unsmoked, tho) such as gravlax are consumed regularly. and. . . i have no idea what a jason's deli or a mcalisters is.

                                                                                                                                        1. re: FoodChic
                                                                                                                                          chicgail Nov 18, 2008 10:42 AM

                                                                                                                                          I'm a little confused about what this discussion is actually arguing.

                                                                                                                                          Are we talking about whether or not New York palates are unlike those in the rest of the country?

                                                                                                                                          Is it about whether most people in the US like or have even tasted any kind of smoked fish?

                                                                                                                                          Maybe it's a holdover from the election about what the "real" America is. Or is this just one of those "I'm more right than you" debates.

                                                                                                                                          I think we know that while there is an increasing number of chains that homogenize our expectations about food, regional difference are still relevant factors in what we like and seek out in food. Consider that one is not necessarily better than the other; just different.

                                                                                                                                          What's familiar to you (e.g. Jason's or McAlisters) may be a total mystery to me and I'm in an urban area that is NOT New York. And while big cities are likely to have more resources and types of cuisine than are small towns, there are people in those towns who have found a way to experience and appreciate the unfamiliar. There are also people in New York and other big cities who prefer Dennys or McDonalds.

                                                                                                                                      2. re: Scargod
                                                                                                                                        Passadumkeg Nov 18, 2008 03:38 PM

                                                                                                                                        Armadillo in NYC? Lockhart BBQ? Al Pastor? I wonder?
                                                                                                                                        But they do have wicked good smoked whiting and chubs.

                                                                                                                                        1. re: Passadumkeg
                                                                                                                                          Kate is always hungry Nov 18, 2008 05:37 PM

                                                                                                                                          You said the magic word: chubs. I ate those every Saturday night as a kid in Chicago. I still love them, when I can find them in California, with a buttered bagel and a tomato or two.

                                                                                                                                          1. re: Kate is always hungry
                                                                                                                                            goodhealthgourmet Dec 14, 2008 07:53 AM

                                                                                                                                            Kate, i know you made the comment about chubs a month ago, but if you happen to read this, get thee to Barney Greengrass in BH!

                                                                                                                                            1. re: goodhealthgourmet
                                                                                                                                              Kate is always hungry Dec 14, 2008 08:05 PM

                                                                                                                                              Thanks for the recommendation. I'm drooling already!

                                                                                                                                    2. re: FoodChic
                                                                                                                                      nvcook Nov 19, 2008 02:21 PM


                                                                                                                                  2. re: FoodChic
                                                                                                                                    cimui Nov 18, 2008 12:25 AM

                                                                                                                                    hmm, i'd say manhattan is representative of many of the culinary tastes in the rest of the country. you might be surprised at how well regional american is done, here, in part because of how many people move here from all over. (i will confess that i haven't seen hotdish on the menu, anywhere, though -- yet!)

                                                                                                                              2. Soop Nov 17, 2008 06:36 AM

                                                                                                                                I thought of porkchops. See, I never liked them cos they were always too dry. Then I cooked them a little pink one time, and it transformed them. They were extraordinarily good. I think I'll pick some up tonight...

                                                                                                                                1 Reply
                                                                                                                                1. re: Soop
                                                                                                                                  Sam Fujisaka Nov 17, 2008 06:49 AM

                                                                                                                                  Porkchops AND sauerkraut. Had that combo (with rice) just last week. So good!

                                                                                                                                2. JamieK Nov 16, 2008 04:54 PM

                                                                                                                                  I eat my grapefruit with a spoon. How else do you eat it? I'm not elderly by the way, although I feel like it sometimes.

                                                                                                                                  Oh, I do this at home, if that's the issue (ie diner).

                                                                                                                                  3 Replies
                                                                                                                                  1. re: JamieK
                                                                                                                                    Passadumkeg Nov 17, 2008 01:43 AM

                                                                                                                                    I take one for a morning snack. Peel it like a navel orange and eat in sections.
                                                                                                                                    "...and I'm gettin'n old" Niel Young

                                                                                                                                    1. re: JamieK
                                                                                                                                      BeaN Nov 19, 2008 07:13 PM

                                                                                                                                      I like to cut it up like an orange and eat it off of the peel.

                                                                                                                                      1. re: BeaN
                                                                                                                                        jpmcd Nov 20, 2008 08:20 AM

                                                                                                                                        ooh i'm going to try that right now - sounds much easier than cutting supremes

                                                                                                                                    2. Passadumkeg Nov 16, 2008 04:43 PM

                                                                                                                                      Saurkraut, so healthy, so many uses.

                                                                                                                                      14 Replies
                                                                                                                                      1. re: Passadumkeg
                                                                                                                                        alkapal Nov 17, 2008 02:49 AM

                                                                                                                                        passa, you might love this recipe: http://www.chow.com/recipes/13527
                                                                                                                                        i do! in fact, now the weather is perfect for it.

                                                                                                                                        1. re: Passadumkeg
                                                                                                                                          Soop Nov 17, 2008 06:37 AM

                                                                                                                                          I love Sauerkraut

                                                                                                                                          1. re: Soop
                                                                                                                                            Passadumkeg Nov 17, 2008 02:47 PM

                                                                                                                                            Recipe looks good. Looks a little like pigs in a blanket, without the blanket. Pork ribs Russian style is to bake them covered in saurkraut. Like a different animal.

                                                                                                                                            1. re: Passadumkeg
                                                                                                                                              alkapal Nov 17, 2008 05:21 PM

                                                                                                                                              sorry, passa, but how does it look like pigs in a blanket? it is meatballs made with ground beef, pork and veal, not sausages.

                                                                                                                                              1. re: alkapal
                                                                                                                                                Passadumkeg Nov 18, 2008 03:31 PM

                                                                                                                                                Pigs in a blanket are stuffed cabbage w, ground meat , rice and spices, no sausage.

                                                                                                                                                1. re: Passadumkeg
                                                                                                                                                  Caroline1 Nov 18, 2008 05:20 PM

                                                                                                                                                  You'red talking Slavic "Pigs in a blanket." "American" pigs in a blanket are wrapped in pastry. English pigs in a blanket are wrapped in bacon. It's a common dish at cocktail parties, often made with dairy case cans of crescent rolls or puff pastry. Personally, I'd rather have celery stick.

                                                                                                                                                  1. re: Passadumkeg
                                                                                                                                                    Sam Fujisaka Nov 19, 2008 02:12 AM

                                                                                                                                                    Hermano, American pigs in blankets are hot dogs in puff pastry.

                                                                                                                                                    1. re: Sam Fujisaka
                                                                                                                                                      Passadumkeg Nov 19, 2008 02:44 PM

                                                                                                                                                      Moi Brat (my brother in Russian),
                                                                                                                                                      In my New Jersey Ruskie upbringing, they were golumkie or holuptsie and called pigs in a blanket at church suppers. I've heard of these mass market inferior pigs in a blanket, but a hot dog is still a hot dog. I guess it's like jfood's NJ Sloppy Joes. Maybe New Jersey really is the epicenter of good food.
                                                                                                                                                      El Guajalote Grande Marco

                                                                                                                                                      1. re: Passadumkeg
                                                                                                                                                        Caroline1 Nov 19, 2008 06:11 PM

                                                                                                                                                        "Moi Brat (my brother in Russian)"

                                                                                                                                                        Or a rotten kid in French?

                                                                                                                                                    2. re: Passadumkeg
                                                                                                                                                      alkapal Nov 19, 2008 04:38 AM

                                                                                                                                                      info on "pigs in a blanket" (with photo): http://en.wikipedia.org/wiki/Pigs_in_a_blanket

                                                                                                                                                      this refers to the slavic immigrants to america calling passa's Gołąbki "pigs in a blanket."

                                                                                                                                                      and this is a little OT, but heartwarming, different version of "pigs in a blanket": http://images.google.com/imgres?imgur...

                                                                                                                                                      1. re: alkapal
                                                                                                                                                        Sam Fujisaka Nov 19, 2008 06:35 AM

                                                                                                                                                        What a linguistic feast: Gołąbki, golumpki, golabki, golumpkies, golumpkis, holupki, töltött kaposzta, holubtsi, golubtsy, balandėliai, or Sarma!

                                                                                                                                                        1. re: Sam Fujisaka
                                                                                                                                                          alkapal Nov 19, 2008 06:43 AM

                                                                                                                                                          made me think of "snufflelupagus" ;-D

                                                                                                                                                          or someone "galumphing" along......

                                                                                                                                                          no offense to the real words or persons associated therewith. it's just that i've only had a couple sips of coffee, and my brain is still (obviously) in surreal dream mode.

                                                                                                                                                        2. re: alkapal
                                                                                                                                                          Eat_Nopal Nov 19, 2008 09:27 AM

                                                                                                                                                          That is one smart tiger... pretending to love & rear those little piglets... until they get plump enough to be a good dinner!

                                                                                                                                                          1. re: Eat_Nopal
                                                                                                                                                            alkapal Nov 19, 2008 11:26 AM

                                                                                                                                                            oh no! .... and oh crap, it is a dark story: http://www.snopes.com/photos/animals/...

                                                                                                                                                            dang it, eat nopal, dissin' my southern collards, now hittin' my heart-warming momma tiger story!!!! ;-(

                                                                                                                                              2. g
                                                                                                                                                gfr1111 Nov 16, 2008 02:44 PM

                                                                                                                                                Regular (i.e., Scandanavian, Portuguese, Morrocan, etc.) canned (what I call "red") anchovies and those wonderful Italian white anchovies. The former are great in dishes in which they are not even recognizable but add a layer of flavor that few can identify. They're great for sauces. (And if I tell people who liked what I cooked that the dish contained anchovies, they are immediately turned off!) White anchovies in oil I've just discovered recently, having eaten them for the first time while visting Venice, Italy. They're mild and flavorful.

                                                                                                                                                1 Reply
                                                                                                                                                1. re: gfr1111
                                                                                                                                                  Soop Nov 17, 2008 06:37 AM

                                                                                                                                                  Gosh yes. I love the anchovy.

                                                                                                                                                2. nofunlatte Nov 15, 2008 01:52 PM

                                                                                                                                                  Kohlrabi. Why this vegetable isn't more widely used is beyond me--it's delicious.

                                                                                                                                                  Sweet potatoes--they are fairly common, but I think they are underrated with respect to savory dishes (though they do make their holiday appearances under some sort of sugary cloak, be it brown sugar or marshmallows)

                                                                                                                                                  Kale. And wheat berries.

                                                                                                                                                  2 Replies
                                                                                                                                                  1. re: nofunlatte
                                                                                                                                                    Scargod Nov 16, 2008 06:01 AM

                                                                                                                                                    Fresh. I want to make it clear that I am talking fresh from the garden.
                                                                                                                                                    Turnips, beets, black-eyed peas, pintos, lima beans.
                                                                                                                                                    Then there's tongue. But the only fresh from the garden is mine!
                                                                                                                                                    Canned: hominy

                                                                                                                                                    1. re: nofunlatte
                                                                                                                                                      chicgail Nov 16, 2008 03:30 PM

                                                                                                                                                      Keep those marshmallows away from my sweet potatoes. Either mash them with bourbon, pecans and brown sugar, or roast them crispy and savory.

                                                                                                                                                    2. Eat_Nopal Nov 15, 2008 01:33 PM

                                                                                                                                                      Brown Rice. Superior, nutty flavor & great texture much better than white rice.... and its not even that healthy for you... just a bit healthier than white rice... but its not really a whole grain like many people assume.

                                                                                                                                                      1. a
                                                                                                                                                        alissers Nov 15, 2008 10:30 AM

                                                                                                                                                        Tofu and rice rock! Not brown rice, though, hate the taste, even though it's better for you. No matter how my aunt, a really good cook makes her brussel sprouts, I refuse to eat them.

                                                                                                                                                        3 Replies
                                                                                                                                                        1. re: alissers
                                                                                                                                                          fresnohotspot Nov 15, 2008 11:01 AM

                                                                                                                                                          Bittermelon (Filipino Ampalaya) - properly prepared, sliced up then sauteed with pork and onions... or added to stews. Gives the dishes that counterpoint, kinda like how kimchi wakes up the palate, problem is I'm now addicted to kimchi... but that is another thread.

                                                                                                                                                          1. re: fresnohotspot
                                                                                                                                                            Sam Fujisaka Nov 15, 2008 02:49 PM

                                                                                                                                                            I love stuffed and steamed ampalaya (which I leaned in Canh Tho, Vietnam, and posted the recipe a bit ago).

                                                                                                                                                          2. re: alissers
                                                                                                                                                            dpan Nov 15, 2008 12:00 PM

                                                                                                                                                            I thought I'd hate brown rice, but we have been trying it and I kind of like it. Texture is a bit funny but I like it, and it's good for me to boot :) And yes, I love bitter melon, though I was never fond of it as a kid. Love it with fermented black beans and garlic, with shredded beef and oyster sauce. It's also great in a soup with pickled mustard greens and pork.

                                                                                                                                                          3. SavoryTv Nov 14, 2008 01:51 PM

                                                                                                                                                            My vote, as a cooking ingredient, is apple cider. Not the vinegar, just the beverage! Great for braising pork tenderloin, and it adds a nice touch to sausage prepared in the skillet.

                                                                                                                                                            10 Replies
                                                                                                                                                            1. re: SavoryTv
                                                                                                                                                              chocolatebirthdaycake Nov 15, 2008 07:23 AM

                                                                                                                                                              Though I love the taste, if everyone knew how many thousands of tiny bugs are in fresh cooked brussel sprouts, they'd never eat them. They say that it os BEST to eat these FROZEN because the freezing process kills the "visitors".

                                                                                                                                                              Just sayin'...

                                                                                                                                                              1. re: chocolatebirthdaycake
                                                                                                                                                                jpmcd Nov 15, 2008 07:57 AM


                                                                                                                                                                1. re: chocolatebirthdaycake
                                                                                                                                                                  madgreek Nov 15, 2008 08:02 AM

                                                                                                                                                                  "They" also say that brussels sprouts hold on to a lot of pesticides because of the way they grow. I don't care. I try to buy organic produce when I can, but can never find these organically grown, and don't like them frozen. Apparently, I like fresh bugs.

                                                                                                                                                                  1. re: chocolatebirthdaycake
                                                                                                                                                                    small h Nov 15, 2008 08:32 AM

                                                                                                                                                                    [They say that it os BEST to eat these FROZEN because the freezing process kills the "visitors".]

                                                                                                                                                                    Whereas the boiling/roasting/braising process doesn't? Or are you warning us off raw brussels sprouts?

                                                                                                                                                                    1. re: small h
                                                                                                                                                                      Samalcious Nov 15, 2008 09:26 AM

                                                                                                                                                                      Out of curiousity I just visited a few websites regarding this issue, Green Giant and Whole Foods included. They all said to soak the sprouts in salted water for 15 minutes before cooking to remove the bugs. What. I have never done this and must be a bug lover like madgreek.

                                                                                                                                                                    2. re: chocolatebirthdaycake
                                                                                                                                                                      curiousbaker Nov 15, 2008 09:35 AM

                                                                                                                                                                      It really depends on the bugs, doesn't it? If they aren't dangerous to eat and I don't see them, I can't imagine why I would care.

                                                                                                                                                                      1. re: chocolatebirthdaycake
                                                                                                                                                                        pikawicca Nov 15, 2008 12:20 PM

                                                                                                                                                                        I just finished separating the leaves of 2 pounds of organic brussels sprouts -- nary a bug. In any event, any cooking method would kill bugs.

                                                                                                                                                                        1. re: pikawicca
                                                                                                                                                                          chicgail Nov 16, 2008 03:28 PM

                                                                                                                                                                          Cooking would kill the bugs, it wouldn't necessarily remove them. Since I'm feeding brussels sprouts to in-laws for Thanksgiving, I think I will use the salt-water soaking method to remove them before I cook them, thank you.

                                                                                                                                                                          1. re: chicgail
                                                                                                                                                                            pikawicca Nov 16, 2008 04:42 PM

                                                                                                                                                                            Well, mine had no bugs, so I didn't need to kill them. Frankly, I've never had buggy brussels sprouts.

                                                                                                                                                                      2. re: SavoryTv
                                                                                                                                                                        Passadumkeg Nov 16, 2008 04:37 PM

                                                                                                                                                                        Cook our oat meal in apple cider. Also great hot w/ a shot of rum and a dash of cinnamon.

                                                                                                                                                                      3. steve h. Nov 14, 2008 12:44 PM

                                                                                                                                                                        grits, organ meats top my list.

                                                                                                                                                                        1. madgreek Nov 14, 2008 11:54 AM

                                                                                                                                                                          Endive, or even dandelion greens. Most people think they are weeds, and too bitter, but boiling for no more than 10-15 minutes and then adding salt, pepper, olive oil and lemon gives you a great side dish (horta)

                                                                                                                                                                          1. l
                                                                                                                                                                            lcool Nov 14, 2008 10:21 AM

                                                                                                                                                                            All the winter root vegetables,parsnips etc.Big gourd winter squash.Legumes,peas,
                                                                                                                                                                            beans,sprouts,not just one or two varieties.Rice ?we eat it everyday,yet have many friends that think good rice is difficult or mysterious.

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: lcool
                                                                                                                                                                              RWCFoodie Dec 29, 2008 07:42 PM

                                                                                                                                                                              I wondered how far down this thread I would have to read before someone mentioned some of my favorites! Parsnips, turnips, rutabagas, celery root, kabocha squash, butternut squash, sweet potatoes, new potatoes, whole garlic cloves.... just cut them up, toss with olive oil, sprinkle kosher salt, spread on a sheet pan, into a nice hot oven and roast - only one of my most favorite things ever....

                                                                                                                                                                            2. sparkalina Nov 14, 2008 07:06 AM

                                                                                                                                                                              Figs. A lot of people are afraid of them.

                                                                                                                                                                              24 Replies
                                                                                                                                                                              1. re: sparkalina
                                                                                                                                                                                laliz Nov 14, 2008 10:15 AM

                                                                                                                                                                                Along with figs, medjool dates

                                                                                                                                                                                1. re: laliz
                                                                                                                                                                                  sparkalina Nov 14, 2008 11:41 AM

                                                                                                                                                                                  dates! love those also and some people at my office did not even know what they are!

                                                                                                                                                                                  Lets add chestnuts. Everyone here knows that you roast them o'er an open fire...but 2 out of 20 people in my random survey had ever had one. And only 1 (um....me) likes them.

                                                                                                                                                                                2. re: sparkalina
                                                                                                                                                                                  chicgail Nov 16, 2008 03:26 PM

                                                                                                                                                                                  Fresh figs only! Sorry, but dried figs (like dried dates) leave me cold.

                                                                                                                                                                                  1. re: chicgail
                                                                                                                                                                                    Sam Fujisaka Nov 16, 2008 04:04 PM

                                                                                                                                                                                    In the summer of 1966 I worked on fig harvest and dehydrating out on “Old Man Xxxxxxxx’s” (the guy who wore a pistol strapped to his fat a**) fig farm north of Madera in the Central Valley of California. One had to get up at 4:30, drive or get picked up and driven to Xxxxxxxx’s place off of Highway 99 in Fresno and then drive in pick-up trucks to the fig ranch as the scorching valley sun came up, already sapping your strength. Work included: walking for hours under the trees, hitting (hard and with snap) the branches with a 10 foot 2 x 4 with a rubber bumper, snapping the branch and releasing the figs. The fig sap would hit you in the eye, burning and blinding. Your arms felt like rubber for most of the day. And the days were 115 degrees F. You would then ride the rake, a machine that raked the figs and the rocks and the previously scraped and leveled fine fine powdered dry dry silt/clay up into heavy wooden boxes that you would have to stack eight high while covered with that fine fine powder that the rake and tractor kicked up in billowing blinding heavy clouds. You were covered and had to be healthy for all that got into your lungs. Lift those boxes up eight high needed strength that could take you to the Olympics. We then had to pass the figs through the dehydrator – emptying the crates onto trays and a conveyer and removing all of the dirt clods and rocks. The sun beat down – again 115 degrees F – with no mercy. And who where we? Usually a crew of 5 -6 high school kids (like me). And the conversation? Every other word was “f^*k, literally. To this day as a party trick I can insert that word in every other as artful as could Joey Burrelli. Work allowed a 15 minute morning break, a half hour for lunch, and a 15 minute afternoon break. Eight hours were up at 5:00. It hen took almost two hours to get back home, exhausted, with time to eat and go to sleep. And what were we paid? Exactly $12.43 per day. Twelve dollars and forty- three cents!

                                                                                                                                                                                    Dried figs leave you cold? I only hope but doubt that getting a dried fig to consumers is not the same as it was in 1966.

                                                                                                                                                                                    1. re: Sam Fujisaka
                                                                                                                                                                                      Gio Nov 16, 2008 04:57 PM

                                                                                                                                                                                      Good Lord, Sam. That sounds like something Erskine Caldwell might have written....

                                                                                                                                                                                      1. re: Gio
                                                                                                                                                                                        Sam Fujisaka Nov 16, 2008 06:03 PM

                                                                                                                                                                                        The funny thing is the life-long repercussions of growing up and having to work as I did. That type of work contributed to me becoming a social, ag, and environmental scientist, a career that has been the best in the world. But one that keeps me well aware of the people who produce our food.

                                                                                                                                                                                        1. re: Sam Fujisaka
                                                                                                                                                                                          Gio Nov 17, 2008 03:57 PM

                                                                                                                                                                                          You're a treasure, Sam I am. I'm so glad you're here.....and, I'm honored that I get to read what you have to say.

                                                                                                                                                                                          1. re: Gio
                                                                                                                                                                                            JanPrimus Dec 16, 2008 03:39 PM


                                                                                                                                                                                      2. re: Sam Fujisaka
                                                                                                                                                                                        pikawicca Nov 16, 2008 05:19 PM

                                                                                                                                                                                        Let's hear it for Caesar Chavez and the good work he did. I trust that fig harvesters have an easier time of it these days? (Well, I don't really trust that they do, but hope that they do.)

                                                                                                                                                                                        1. re: pikawicca
                                                                                                                                                                                          Eat_Nopal Nov 16, 2008 09:35 PM

                                                                                                                                                                                          Without any disrespect for Sam... I think his experience at the Fig Farm are the least of the difficult conditions facing farm workers.... much progress has been made... but its no panacea.... grape pickers are still sprayed by planes spewing pesticides, they are still contracting skin cancer at abnormal rates and their workers comp lawsuits are still settled at rock bottom amounts by lawyers who go out for bottles of Petrus afterwards.

                                                                                                                                                                                          1. re: Eat_Nopal
                                                                                                                                                                                            Sam Fujisaka Nov 17, 2008 05:28 AM

                                                                                                                                                                                            Grapes are not sprayed by air; and pesticides are not applied to grapes anywhere near harvest.

                                                                                                                                                                                            1. re: Sam Fujisaka
                                                                                                                                                                                              susancinsf Dec 5, 2008 11:05 AM

                                                                                                                                                                                              but pesticide drift is still a problem, and pesticides are used and sprayed for other common CA crops, including cotton and many vegetables.


                                                                                                                                                                                              1. re: susancinsf
                                                                                                                                                                                                Sam Fujisaka Dec 7, 2008 02:17 PM

                                                                                                                                                                                                Cotton areas in CA are quite distinct from grape and vegetable areas. Vegetables are generally not sprayed by air. Farmers cannot afford having their pesticides drift off and away from their fields (any chemical sprays are applied when there is minimal wind), in part because downwind farmers have legal rights to not receive pesticide drift and in part because pesticides cost money.

                                                                                                                                                                                                1. re: Sam Fujisaka
                                                                                                                                                                                                  lcool Dec 8, 2008 06:53 AM

                                                                                                                                                                                                  Sam you are spot on
                                                                                                                                                                                                  Chemical trespass is a serious issue,not casual.Even helicopter sprays,which can minimize drift in calm conditions now have a $5000.00
                                                                                                                                                                                                  minimum rate to leave the barn.Hard to come by no matter how hard you network and book collectively in the economic/fuel/drought/fire climate for the fourth year now.EAST & WEST.Add on the task of record keeping,also
                                                                                                                                                                                                  costly.EPA # sprays are minimized more for $$$ reasons than simple social/environmental ones.Hopefully to a permanent more rational end.

                                                                                                                                                                                        2. re: Sam Fujisaka
                                                                                                                                                                                          chicgail Nov 16, 2008 05:20 PM

                                                                                                                                                                                          Yikes. I may not like dried figs any better than I did, but I sure have respect for those who pick and process them.

                                                                                                                                                                                          1. re: chicgail
                                                                                                                                                                                            Sam Fujisaka Nov 16, 2008 06:08 PM

                                                                                                                                                                                            After that I could not eat figs of any type for years. But could sing,

                                                                                                                                                                                            You're f****g darn f*******g toootin
                                                                                                                                                                                            I f********g love f************g fig f***************g Newtons .....

                                                                                                                                                                                            1. re: Sam Fujisaka
                                                                                                                                                                                              Gio Nov 17, 2008 07:05 AM

                                                                                                                                                                                              I wondered when you'd give us the lyrics.

                                                                                                                                                                                          2. re: Sam Fujisaka
                                                                                                                                                                                            vtnewbie Nov 17, 2008 12:28 PM

                                                                                                                                                                                            Try raising tobacco. I'm sure it worked out to way less than $12.43 a day, since the job lasted danged near all year.

                                                                                                                                                                                            1. re: Sam Fujisaka
                                                                                                                                                                                              Scargod Nov 17, 2008 02:06 PM

                                                                                                                                                                                              I picked cotton one summer in the Texas valley. Not as bad a conditions as yours, but at least you could eat figs... We had poisonous snakes, too!

                                                                                                                                                                                              1. re: Sam Fujisaka
                                                                                                                                                                                                chilihead Dec 9, 2008 01:55 PM

                                                                                                                                                                                                You had me at Fresno.

                                                                                                                                                                                              2. re: chicgail
                                                                                                                                                                                                alkapal Dec 6, 2008 07:36 AM

                                                                                                                                                                                                i love good date fruit. once, my husband and i spent a week -- for a colleague's wedding -- at a high-end hotel in tunis. the hotel gifted a large box of dried (?) dates for us. or maybe they were just wrinkly-skinned, but moist inside. but, they were so soft, sweet and delicious, like the best candy. i don't think that i've had the fresh soft undried dates, though.

                                                                                                                                                                                                i never knew that the "date world" was this complicated re cultivars, and level of processing/aging: http://www.palmwonders.com/content/ab...

                                                                                                                                                                                                1. re: alkapal
                                                                                                                                                                                                  susancinsf Dec 7, 2008 05:00 AM

                                                                                                                                                                                                  the dates I had in Tunisia were a culinary highlight of my time there, and as a result I did start to appreciate dates for the first time.

                                                                                                                                                                                                  1. re: susancinsf
                                                                                                                                                                                                    alkapal Dec 7, 2008 05:21 AM

                                                                                                                                                                                                    susan, i wish i knew the particular cultivar of date that i had there. i'm sure tunisia has tons of cultivars, so it would be difficult to figure out which one it was. i ended up snacking on that box the entire week. they were irresistible.

                                                                                                                                                                                                    the tunisian buffet breakfast was superb, too -- all the wonderful local foods, and pan-mediterranean, really. we were some truly happy "campers".

                                                                                                                                                                                                    1. re: alkapal
                                                                                                                                                                                                      tatamagouche Dec 16, 2008 03:32 PM

                                                                                                                                                                                                      Medjools from Indio are one of the most remarkable things I've ever eaten. I remember seeing some at the Santa Monica farmer's market in the early '90s that had white stuff oozing out of them. I said, "What's wrong with these?" The vendor said, "Nothing...that's sugar."

                                                                                                                                                                                                      But I almost never buy them, b/c when I start to eat them I CAN. NOT. STOP.

                                                                                                                                                                                            2. Caroline1 Nov 14, 2008 06:19 AM

                                                                                                                                                                                              Bulgur, black currants, licorice (fennel, anise, Pernod, etc.), rhubarb, cats. You think I'm kidding? When was the last time you read a recipe that calls for a cat? See? Cats.

                                                                                                                                                                                              43 Replies
                                                                                                                                                                                              1. re: Caroline1
                                                                                                                                                                                                Trazom Nov 14, 2008 06:39 AM

                                                                                                                                                                                                Lentils and Beans all kinds.

                                                                                                                                                                                                1. re: Trazom
                                                                                                                                                                                                  fallingup Nov 14, 2008 05:36 PM

                                                                                                                                                                                                  Very true on the lentils!! They're so good and you can make them in a million different ways, from healthy to decadent. But I think they're catching on.

                                                                                                                                                                                                2. re: Caroline1
                                                                                                                                                                                                  alkapal Nov 16, 2008 04:19 AM

                                                                                                                                                                                                  caroline, you must must must watch this: cat's in the kettle http://www.youtube.com/watch?v=wOy2QCssTaI

                                                                                                                                                                                                  licorice is indeed underappreciated. did you know licorice is a legume? http://plants.usda.gov/factsheet/pdf/...
                                                                                                                                                                                                  i've been doing legume research. maybe i'll post it on a new thread. fascinating range of foods and plants -- all "legumes"

                                                                                                                                                                                                  1. re: alkapal
                                                                                                                                                                                                    Caroline1 Nov 16, 2008 05:01 AM

                                                                                                                                                                                                    That is funny! Thanks, alkapal. A while back, a girlfriend was the director of the English as a Second Language program at New Mexico State University in Las Cruces. She did some tutoring herself and one of her favorite students had just arrived from China, to join her husband who had been here for a few years. They owned a Chinese restaurant, and kept inviting Sylvia to the restaurant on the day they were closed so they could prepare a "special meal" for her in appreciation of her work. But she never went. When I asked her why, she said she'd been checking the missing animal reports and there were just "too damned many cats missing in their neighborhood!" I told her she should go anyway. Just don't eat the "rabbit!"

                                                                                                                                                                                                    As for "licorice," I was shopping at one of the two new "farmer's markets" that have sprung up near me in the last month. They had some pretty good looking organic fennel for cheaper than pesticided fennel at Albertson's, so I bought a head. The woman behind me in the checkout line asked how I fix it. She said her husband loves it but she cant' stand it. I smiled and said, "Then you must not like licorice." She protested. "Oh, no! I LOVE red licorice!" LOL!

                                                                                                                                                                                                    1. re: Caroline1
                                                                                                                                                                                                      danhole Nov 17, 2008 07:14 AM

                                                                                                                                                                                                      That video is too funny. It reminds me of the time we went to visit my daughter at college in a small town in Tx., and I wanted to eat at a chinese place. She said there was only one around, but she would'nt eat there. Good grief, why not? Well, she did once, and the taste was a bit off. When she left she noticed it was next door to a run down pet shop and she was positive she had been fed cat or dog! Now when I invite her for chinese, she jokingly asks if there are any pet stores nearby.

                                                                                                                                                                                                      1. re: danhole
                                                                                                                                                                                                        jpmcd Nov 17, 2008 07:23 AM

                                                                                                                                                                                                        i think the asian-food-made-from-cats stereotype/myth is terrible and I am surprised that it is still out there

                                                                                                                                                                                                        1. re: jpmcd
                                                                                                                                                                                                          Soop Nov 17, 2008 07:37 AM

                                                                                                                                                                                                          It's not strictly untrue. http://www.snopes.com/horrors/food/ch...

                                                                                                                                                                                                          It's quite normal to eat that stuff in some Asian countries

                                                                                                                                                                                                          1. re: Soop
                                                                                                                                                                                                            Sam Fujisaka Nov 17, 2008 08:07 AM

                                                                                                                                                                                                            I've eaten rat and dog in Asia, but never, ever cat. And believe me, I look for new foods everywhere I work around the globe.

                                                                                                                                                                                                            1. re: Sam Fujisaka
                                                                                                                                                                                                              Soop Nov 17, 2008 08:26 AM

                                                                                                                                                                                                              Yeah, humans will eat what they need to eat when tehy can, depending on their culture. I've never been to a restaurant that serves locusts or monkeybrains or something like that, but I've heard that people do it.
                                                                                                                                                                                                              In a middle eastern country, I heard that sheeps eyes were delicacy. In Scotland, haggis is made from heart and lungs.

                                                                                                                                                                                                              It's just cultural perspective, and thus not right or wrong, just different. I would add that although you can't rule out it never happening, I doubt any Asian restaurants in the western world would ever knowingly serve up something like that maliciously. There's just no point with the abundance we have.

                                                                                                                                                                                                              1. re: Soop
                                                                                                                                                                                                                fuuchan Nov 18, 2008 08:46 PM

                                                                                                                                                                                                                While its not a myth that what Western folks might consider animals absolutely not meant to be eaten are indeed eaten all over the world (and by Chinese folks). Also its a fact that its not wrong to eat these animals.

                                                                                                                                                                                                                I do take offense to the sniggering that goes on around the idea that mystery meats are a hazard of eating Chinese cookery. I take offense to the idea that you are more at risk of eating something unsavory at a Chinese restaurant than anywhere else.

                                                                                                                                                                                                                1. re: fuuchan
                                                                                                                                                                                                                  Caroline1 Nov 19, 2008 01:25 AM

                                                                                                                                                                                                                  Please don't be offended. Are you offended by children who won't eat adult foods? It's not at all unusual for small children to dislike things that adults enjoy. Think of civilizations as being similar to humans in their development. Younger cultures almost always have limited diets, which is similar to the way children develop. The older the culture, the more the diet encompasses. The limitations are availability within the culture's native territory. In this light,, the Chinese diet draws on both China's very ancient culture and it's vast territory. An extremely complex and varied diet is China's norm. It's unfair of you to expect American's, or even Europeans, to match Chinese norms.

                                                                                                                                                                                                                  In other words, it's okay to laugh at us, but please don't be offended. '-)

                                                                                                                                                                                                                  1. re: Caroline1
                                                                                                                                                                                                                    Eat_Nopal Nov 19, 2008 09:26 AM

                                                                                                                                                                                                                    Except in America we have gotten worst... the proportion of Chicken Breast & Filet Mignon only eaters seems to be growing with each generation. Of course... the best part is that the superior neglected cuts like Thighs, Cross Cut Shank & Oxtails sell for artificially low prices.... and I like that!

                                                                                                                                                                                                                    1. re: Eat_Nopal
                                                                                                                                                                                                                      dpan Nov 19, 2008 10:02 AM

                                                                                                                                                                                                                      Which is why I don't mind the masses paying premium prices for chicken breasts when I get my thighs for $0.79 a pound. Now oxtails are expensive no matter how few people buy them :(

                                                                                                                                                                                                                      1. re: dpan
                                                                                                                                                                                                                        Eat_Nopal Nov 19, 2008 10:38 AM

                                                                                                                                                                                                                        I agree Oxtails are a luxury item... but not compared to a Filet Mignon... I can usually buy a the whole "wheel" for under $10 (Whole Foods can be a particularly good deal... they will not have them on display but often have them in the back... in fact one time I bought $100 worth of Skirt Steaks... and when I asked about Oxtails & Soup Bones... the kid gave me a huge bag full of goodies like Marrow Bones, Oxtails, Ribs, Cheeks etc., for free)

                                                                                                                                                                                                                      2. re: Eat_Nopal
                                                                                                                                                                                                                        Soop Dec 3, 2008 08:22 AM

                                                                                                                                                                                                                        Hey Nopal, the butcher nearest me ONLY sells cuts like fillet, sirloin, ribeye and maybe rump.

                                                                                                                                                                                                                        I really wanted a tough stew joint with lots of flavour!

                                                                                                                                                                                                                      3. re: Caroline1
                                                                                                                                                                                                                        fuuchan Nov 19, 2008 10:45 PM

                                                                                                                                                                                                                        I'm not offended that the typical American doesn't eat these foods (lots of cultures don't consider things Americans eat as food items, either).

                                                                                                                                                                                                                        I'm just generally miffed by the stereotype and that the joke can even be made that the local Chinese restaurant is swiping cats off the street and feeding it to unsuspecting customers and that its even a concern to some people.

                                                                                                                                                                                                                        1. re: fuuchan
                                                                                                                                                                                                                          dpan Nov 20, 2008 03:39 AM

                                                                                                                                                                                                                          That old joke ignores the fundamental economics that it's hard work getting enough stray cats to make a living off of it. It's cheaper to just stock up on cheap meats. In China, dog and other exotic meats are delicacies, so nobody is gonna give it to you if you're not paying top price for it.

                                                                                                                                                                                                                          1. re: dpan
                                                                                                                                                                                                                            TampaAurora Nov 20, 2008 03:46 AM

                                                                                                                                                                                                                            Meat pies anyone? Isn't there a line in Sweeney Todd about the competition making their pies out of cats? I never understood the Asian-cat connection due to kitty quickness but Sweeney Todd made me think again when I first saw it about 10 years ago.

                                                                                                                                                                                                                          2. re: fuuchan
                                                                                                                                                                                                                            Caroline1 Nov 20, 2008 04:41 AM

                                                                                                                                                                                                                            There are culinary jokes about a lot of ethnic foods. If there were more English restaurants in the U.S., people would be saying "Don't eat the meat pies in any Brit Pub that's near a barber shop!" Or for Scots restaurants, "Don't eat the oatmeal if it comes in a skin!" We don't have a lot of Brit or Scots restaurants in this cuntry, but fortunately, we do have a lot of Chinese restaurants, hence the jokes.

                                                                                                                                                                                                                            And call me obtuse, but it never occurred the jokes were made because caught cats were cheap meat, but more that nothing else tastes like cat. But never having (knowingly) tasted cat, why have I assumed in this direction? hmmmm... I'll have to think about it.

                                                                                                                                                                                                                            1. re: Caroline1
                                                                                                                                                                                                                              Scargod Nov 20, 2008 11:13 AM

                                                                                                                                                                                                                              I think you should put on your acute hat.
                                                                                                                                                                                                                              I think I've heard more comments about what's in tamales than anything about Chinese food. Maybe because of where I came from but I also related it to poor and inexpensive food or hole-in-the-wall places, not the taste.
                                                                                                                                                                                                                              There was always the joke in the '70s about a "--- Box" fast food place that used horse meat. I can't find any proof of it occurring.

                                                                                                                                                                                                                              1. re: Scargod
                                                                                                                                                                                                                                Caroline1 Nov 21, 2008 10:44 AM

                                                                                                                                                                                                                                I don't have any cute hats. Haven't worn hats since the 50s!

                                                                                                                                                                                                                                Ever tasted horse meat? I have. I would bet that a horse meat burger would be a giant step up for Old Jack! Probably make some pretty good tamales too. Horse meat is a bit sweeter than beef, but it's flavor is pleasing. Well, that may depend on the breed. The horse meat I've had was American Thoroughbred,. The kind of horse you see run in the Kentucky Derby. Don't know if that means a quarter horse would only be one fourth as good... '-)

                                                                                                                                                                                                                                1. re: Caroline1
                                                                                                                                                                                                                                  Passadumkeg Nov 21, 2008 02:37 PM

                                                                                                                                                                                                                                  Just a 4 hr drive for me to Quebec City and horse meat (agree w/ sweet flavor) and steak tartare. Quebec City, I feel, is the most beautiful colonial city in North America, along w/ Savannah, Charleston and Santa Fe.

                                                                                                                                                                                                                          3. re: Caroline1
                                                                                                                                                                                                                            tonyarose Dec 22, 2008 08:54 AM

                                                                                                                                                                                                                            The notion that younger nations are like children in their dietary habits while older nations have more mature palates seems ridiculous. How are you judging an "encompassing" diet, or taking into account the vast variety of diets eaten in different countries, both young and old? When you say "culture" do you mean, for example, general American stereotypical, patriotic, chicken pot pie, barbeque culture? Or do you mean San Francisco Bay Area vegetarian/vegan/foraged and homegrown culture?

                                                                                                                                                                                                                            1. re: Caroline1
                                                                                                                                                                                                                              Scargod Dec 23, 2008 08:31 AM

                                                                                                                                                                                                                              This is beyond me (from a knowlegable, educated point of view), but the Americas were inundated with a variety of food cultures from the times boats started landing here. China may be a very old culture but wasn't it a fairly closed country for a long time?
                                                                                                                                                                                                                              OTOH, those boats have had a hard time reaching Kansas...

                                                                                                                                                                                                                            2. re: fuuchan
                                                                                                                                                                                                                              Caralien Dec 22, 2008 09:44 AM

                                                                                                                                                                                                                              Most of the cats I've seen running around in cities (or the country) are as skinny as my cat, and I can only guess he'd be very stringy because he's so lean, and simply wouldn't taste very good. Maybe a slow braise to get some flavour out of him, served with a side of Lab-Chow, which would also need long, slow cooking, as she's old.

                                                                                                                                                                                                                          4. re: Sam Fujisaka
                                                                                                                                                                                                                            Caroline1 Nov 17, 2008 09:09 AM

                                                                                                                                                                                                                            The reason Sylvia would never accept the invitation is because the woman told her that they did eat cat. She bewailed the fact that they were forbidden to serve it in their restaurant in Las Cruces by law, despite the fact that some of their Chinese customers asked for it. They had served it in their restaurant in China. I don't recall which city, if I ever knew. Sylvia was a dedicated cat lover.

                                                                                                                                                                                                                            Google "cat recipes" and "eating cats in China" and you'll pull up lots of information, some seemingly more reliable than others. Here's an interesting article/recipe from salon.com:

                                                                                                                                                                                                                            Maybe you're just not asking in the right restaurants, Sam? Better luck next time! '-)

                                                                                                                                                                                                                            1. re: Caroline1
                                                                                                                                                                                                                              Sam Fujisaka Nov 17, 2008 04:21 PM

                                                                                                                                                                                                                              Locals consistently tell me that I shock and awe them as to what I find and eat in their own countries. But I don't believe anyone eats cat. Dog, rat, fruit bat, yes. Horse, tapir, hedgehog, wildebeaste, gnu, dik dik, impala, marmot, pangolin, porcupine, all OK. Capybara, pig, and all rodents in-between bring 'em on. Sparrows, foul Guiinea fowl, ... mmmmm!

                                                                                                                                                                                                                              But cats, mudhens, greebes, mink, sable, badger, parrot, eagle, ... fuggeddiboudit.

                                                                                                                                                                                                                              1. re: Sam Fujisaka
                                                                                                                                                                                                                                Caroline1 Nov 17, 2008 05:10 PM

                                                                                                                                                                                                                                Oh gee, thanks a lot! So where were you with the good advice when I bagged a mudhen with my brother's Red Ryder bee bee gun when I was about ten and insisted my mother cook it for me? I would eat five cats before I eat another mudhen!

                                                                                                                                                                                                                                You know, I don't find the idea of eating a cat nearly as off-putting as I find the thought of "Where's the meat!" At best, they're scrawny critters. Meanwhile, I guess I'm two up on you, Sam. I've eaten mudhen and parrot. And neither one tastes like chicken.

                                                                                                                                                                                                                                1. re: Caroline1
                                                                                                                                                                                                                                  Sam Fujisaka Nov 17, 2008 05:21 PM

                                                                                                                                                                                                                                  Yuh caint bag no mudhen wit no BB gun. Theys tough as S*^#. Have to use a .22. Can't imagine eating mudhen or parrot. How were they?

                                                                                                                                                                                                                                  1. re: Sam Fujisaka
                                                                                                                                                                                                                                    Scargod Nov 18, 2008 03:59 AM

                                                                                                                                                                                                                                    Perhaps it was a head shot?
                                                                                                                                                                                                                                    Wikipedia: On the Louisiana coast, the Cajun word for coot is pouldeau, from French for "coot", poule d'eau - literally "water hen". Coot can be used for cooking; it is somewhat popular in Cajun cuisine e.g. as an ingredient for gumbos cooked at home by duck hunters.
                                                                                                                                                                                                                                    You know....Cajuns will eat about anything in a gumbo. Caroline?

                                                                                                                                                                                                                                    1. re: Scargod
                                                                                                                                                                                                                                      Caroline1 Nov 18, 2008 06:49 AM

                                                                                                                                                                                                                                      All I know about Cajun, I learned from some guy on TV who wore red suspenders... I gare-on-teee! Well, him and Popeye's Chicken. '-)

                                                                                                                                                                                                                                      1. re: Caroline1
                                                                                                                                                                                                                                        Scargod Nov 18, 2008 07:19 AM

                                                                                                                                                                                                                                        Me too! Justin Wilson. http://www.youtube.com/watch?v=oScmod... hilarious!
                                                                                                                                                                                                                                        The Daisy 25 was "hot". The "Red Ryder" was just normal velocity. As a kid, I had a Red Ryder, and eventually, a Crosssman .22 pump, pellet rifle. I put a few holes in neighbor's windows with the BB gun. BBs ricochet awfully bad.
                                                                                                                                                                                                                                        My current RWS .177 (BB caliber) pellet rifle, at 4X the Red Ryder velocity, with scope is hell on squirrels and rabbits. I bet I could even bag a mud hen (but I won't)!

                                                                                                                                                                                                                                      2. re: Scargod
                                                                                                                                                                                                                                        CajunJacques Dec 4, 2008 06:22 PM

                                                                                                                                                                                                                                        Well, we'll eat just about anything but my preference will go to chicken and sausage gumbo. The smoked sausage would be a mix of pork and deer (yes, white-tailed deer). Believe me, it's not a gamey taste at all. A nice hot, dark, strong roux, rice and some sides like potato salad or candied yams and it's not complete if it doesn't make your nose run. Drop a boiled egg in the gumbo bowl and I'm set!

                                                                                                                                                                                                                                        Eh, don't fall for the gumbo down in New Orleans. That's not Cajun. Come to the country. Start in the Lafayette, Louisiana region and work your way about 50 miles in circumference and you'll experience some great local dishes. Boudin (pronounced: boo-DAHN) http://www.youtube.com/watch?v=NX_pou64ajY , boiled crawfish (in season), jambalaya, etouffee (pronounced: Ay-too-fay), etc.

                                                                                                                                                                                                                                        A couple of links:

                                                                                                                                                                                                                                        Stop by the A+ rated locations at the following link for some excellent boudin:


                                                                                                                                                                                                                                        Most notably here for boudin and jalapeno sausage cheese bread:

                                                                                                                                                                                                                                        If anyone is in Louisiana, drop by in the parishes numbered 8, 9, 11 & 12 at the following link for some of our cooking:


                                                                                                                                                                                                                                        All are welcome in Acadiana!

                                                                                                                                                                                                                                        1. re: CajunJacques
                                                                                                                                                                                                                                          alkapal Dec 5, 2008 04:12 AM

                                                                                                                                                                                                                                          cajunjacques, please let me know these things:

                                                                                                                                                                                                                                          1. will vacuum packed hickory smoked tasso ham (from richard's shop) be ok to eat if it was not refrigerated for 2 1/2 days, but kept in air conditioned hotel room in lafayette? (thanks a lot, mr. alka!!)

                                                                                                                                                                                                                                          2. same question for vacuum packed hickory smoked andouille.

                                                                                                                                                                                                                                          it has been sitting in my fridge, and i'm a little squirrelly about using it. please, sir, help me out.

                                                                                                                                                                                                                                          ps, a business associate of mr. alka sent us boudin blanc from don's specialty meats (which got an a+ rating on that boudin link) and it was delicious. the business associate said don's was the very best. the sausage came from don's via ups in a styrofoam carrier with freezer packs to keep it cold.

                                                                                                                                                                                                                                          also, thanks for the cajun recipes link. i've already found -- with just a quick glance at the appetizers section -- a recipe for "alligator eggs" that i want to try: http://www.realcajunrecipes.com/recip...

                                                                                                                                                                                                                                          what could i substitute for smoked alligator sausage, if i can't find any?

                                                                                                                                                                                                                                          1. re: alkapal
                                                                                                                                                                                                                                            CajunJacques Jan 9, 2009 08:09 PM

                                                                                                                                                                                                                                            Well alkapal, as you see I missed this post one month ago! I'm trying to figure out why I didn't get an email that someone replied to my post? I came back as I was going through my "history" in my Firefox web browser.

                                                                                                                                                                                                                                            To answer your post:

                                                                                                                                                                                                                                            Questions 1 & 2: Personally, I wouldn't eat it if was not refrigerated the day I would have bought it. Next time you do get the tasso and andouille consider getting something similar of what you received from Don's Specialty Meats. Even those cheap thermal bags and blue ice packs or similar can buy you some time on your next purchase.

                                                                                                                                                                                                                                            Thermal bags:

                                                                                                                                                                                                                                            Blue Ice packs:

                                                                                                                                                                                                                                            As for the "alligator eggs" recipe you can substitute it with the mentioned andouille or go with chaurice sausage (other spellings include: cherisse, chorizo and chorisso).

                                                                                                                                                                                                                                            Chaurice sausage recipe:

                                                                                                                                                                                                                                            If you want some really, really good andouille get it in LaPlace, Louisiana. I lived there for a year with my parents when I was in the 2nd/3rd grade school years. I don't recall the name of the places where my parents would buy andouille but here's a couple of links (no pun intended!):

                                                                                                                                                                                                                                            The first link is a place that was featured by Alton Brown of Good Eats on the Food Network. The series was called "Feasting on Asphalt." He and his crew rode motorcycles along the Mississippi River roadways from New Orleans up to the northern most part of the river.

                                                                                                                                                                                                                                            "Feasting on Asphalt" episode guide:

                                                                                                                                                                                                                                            Ok, first link of place he stopped (Bailey’s Andouille and Produce):

                                                                                                                                                                                                                                            Another andouille link (not visited by Alton Brown):
                                                                                                                                                                                                                                            Jacob's World Famous Andouille

                                                                                                                                                                                                                                            I see that Jacob's ships but I don't see that Bailey's does or not, you may need to call to verify.

                                                                                                                                                                                                                                            Anyway, I hope your tasso and andouille didn't spoil but to be on the safe side I would have passed on that amount of time not being refrigerated even if they are vacuumed sealed. Just my thought.

                                                                                                                                                                                                                                            Oh, almost forgot. So you enjoyed that boudin did you? Good deal! Everyone who asks me, "What's boudin like?" I tell them it's similar to dirty rice (rice dressing) stuffed in sausage casing. Most people are turned off by pig intestine casing from the video I posted in the link but mostly you'll find in the stores down here is artificial casing. The meat texture varies from store to store... some have a stringy texture and some have a grounded texture. Whatever floats you're boat!


                                                                                                                                                                                                                                            I just found a site that sells alligator sausage:

                                                                                                                                                                                                                                            Not sure where they're located but returned merchandise is to be sent to Lafayette, Louisiana.

                                                                                                                                                                                                                                            1. re: CajunJacques
                                                                                                                                                                                                                                              alkapal Jan 10, 2009 04:05 AM

                                                                                                                                                                                                                                              thanks cajunjaques, or i guess, merci beaucoup!

                                                                                                                                                                                                                                              i guess the raccoons, foxes, crows and possums will have some mighty fine eatin' in my back yard! ;-(((.

                                                                                                                                                                                                                                              thanks for the tips, so i can recover from my tasso-andouille-loss-syndrome ("TALS" -- and yes, i am asking for my TALS "bailout" check from our esteemed elected o-fish-alls.)

                                                                                                                                                                                                                                              happy new year jaques. and...please don't be a stranger here on the chow boards, ya hear!?!

                                                                                                                                                                                                                                              ps, awesome avatar photo! cay you describe what is happening there? did you take it?

                                                                                                                                                                                                                                              1. re: alkapal
                                                                                                                                                                                                                                                CajunJacques Jan 10, 2009 04:30 PM

                                                                                                                                                                                                                                                Hey alkapal,

                                                                                                                                                                                                                                                Yes, they'll have some mighty fine eats by your misfortune. Bonne chance on your next purchase. Lol... clever acronym for the syndrome and twist on officials ;)

                                                                                                                                                                                                                                                Happy New Year to you and yours also and I'll be poking around here.

                                                                                                                                                                                                                                                The avatar photo is really nice! I'll provide a link to where I uploaded the photo:


                                                                                                                                                                                                                                                It is a golden eagle attacking a fox. I received this in an email and by researching about it, it was photographed by Finnish photographer Pekka Komi:

                                                                                                                                                                                                                                                Series of photos (eagle and fox

                                                                                                                                                                                                                                                Some people dispute whether this actually happened. So, Snopes tackled this one:

                                                                                                                                                                                                                                                I wish I could have photographed anything remotely like this! Too cool!!!

                                                                                                                                                                                                                                                1. re: CajunJacques
                                                                                                                                                                                                                                                  alkapal Jan 11, 2009 03:31 AM

                                                                                                                                                                                                                                                  simply magnificent! loved the fox's expression in frame 1, too! ;-).

                                                                                                                                                                                                                                                  i wonder if fox is an underappreciated food? i've never heard of anyone eating it. now it has me thinking about how many carnivores -- or scavengers -- we eat?

                                                                                                                                                                                                                                      3. re: Sam Fujisaka
                                                                                                                                                                                                                                        Caroline1 Nov 18, 2008 06:41 AM

                                                                                                                                                                                                                                        The mud hen could have been a lucky shot, but then again, Red Ryder BB guns were pretty hot! The mud hen had the aroma and flavor of roasted pond scum. From a really rank pond.

                                                                                                                                                                                                                                        The parrot wasn't bad. A tad tough, but after all, it was an old parrot. When I was growing up, Margaret and Kris Michelson, close family friends, raised exotic birds of nearly every type known to man. Or it seemed that way at my tender years. They had a HUGE aviary for the macaws. They were the only parrots that didn't keep residence inside the house. One of them was killed in a freak accident, so Margaret seized on it as a unique opportunity to expand their practical knowledge about birds, and invited us to dinner. I remember that I liked it better than peacock, but not as much as pheasant or quail, or turkey. But compared to mud hen, it was a James Beard Award Winner!

                                                                                                                                                                                                                                2. re: Sam Fujisaka
                                                                                                                                                                                                                                  1sweetpea Dec 4, 2008 11:45 AM

                                                                                                                                                                                                                                  Sam, in my Lonely Planet guidebook for Vietnam, there was a restaurant outside of Hanoi that specialized in cat. We didn't try to go there, but unless someone was "pulling our respective legs", such a place exists.

                                                                                                                                                                                                                                  1. re: 1sweetpea
                                                                                                                                                                                                                                    Sam Fujisaka Dec 7, 2008 02:10 PM

                                                                                                                                                                                                                                    We have to look into this more, but I would suspect the reference was to masked palm civet cat, which is eaten (and a source of SARS). The civet is not at all like a house cat.

                                                                                                                                                                                                                              2. re: jpmcd
                                                                                                                                                                                                                                danhole Nov 17, 2008 07:46 AM

                                                                                                                                                                                                                                Let me clarify - this was an 18 yr. old girl, with an active imagination. Now, 12 yrs later we laugh about it, and she admits it was pretty silly. It has not stopped us from eating asian food, and I don't think cat is normally on any menu, or dog for that matter. At least not in the USA. Other countries do eat those. To each his own.

                                                                                                                                                                                                                          5. re: alkapal
                                                                                                                                                                                                                            lcool Nov 16, 2008 05:51 AM

                                                                                                                                                                                                                            Thanks,too cute just forwarded it to my neighbor in Italy,will be a hit

                                                                                                                                                                                                                            Also on the menu in the Veneto,even more so near Vicenza."as rabbit" until very recently.Don't think it went away until the 70's The last stanza of a local ditty about the four city(Verona,Vicenza,Venetzia,Padua) trade group" Vicentinni manga gatti"

                                                                                                                                                                                                                        2. c
                                                                                                                                                                                                                          charlesbois Nov 14, 2008 05:44 AM

                                                                                                                                                                                                                          In the US, millet. I love millet, it has a wonderful flavor.

                                                                                                                                                                                                                          Grains and legumes of all kinds are under rated in the US.

                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                          1. re: charlesbois
                                                                                                                                                                                                                            Kinnexa Dec 24, 2008 05:53 PM

                                                                                                                                                                                                                            Yes, definitely millet. The fact that it looks like I'm eating birdseed makes it even better!!

                                                                                                                                                                                                                            I eat a LOT of grains. My current favorites are pearled barley (did you know processing barley doesn't destroy its fiber content? It's good fiber all the way through, not just the hull) and bulgur. Bulgur with cubed pumpkin, sauteed onions and celery, and just a dash of good soy or Worcestershire...mmmm. For beans, I like adzuki, chickpeas, and properly spiced lentils and split peas.

                                                                                                                                                                                                                            I quit eating meat over 20 years ago, and at first all the fiber- and cruciferous veg-eating made the house rather, uh, musical. But trust me, most people find their systems adjust quickly!

                                                                                                                                                                                                                          2. Sam Fujisaka Nov 14, 2008 05:07 AM

                                                                                                                                                                                                                            Cassava/yuca, yuca leaves, sweet potato leaves, bitter gourd, cabbages, the wide wide world of greens, okra - and iceburg lettuce.

                                                                                                                                                                                                                            Tripe, lung, heart, kidney, headcheese, liver.

                                                                                                                                                                                                                            Canned sardines, canned smoked eel.

                                                                                                                                                                                                                            Mutton and goat.

                                                                                                                                                                                                                            Properly cooked rice.

                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                            1. re: Sam Fujisaka
                                                                                                                                                                                                                              plf515 Feb 27, 2013 04:20 AM

                                                                                                                                                                                                                              I like this list! Well, most of it. Iceberg lettuce to me is neutral. I've not tried lung. I love eel - I did not know it was available canned

                                                                                                                                                                                                                              1. re: plf515
                                                                                                                                                                                                                                fldhkybnva Feb 27, 2013 07:10 AM

                                                                                                                                                                                                                                Iceberg has no flavor really but I love the crunch. I use it quite often along with Romaine and Spinach but taco salad is always iceberg.

                                                                                                                                                                                                                            2. d
                                                                                                                                                                                                                              DGresh Nov 14, 2008 04:34 AM

                                                                                                                                                                                                                              sweet potatoes. My CSA had the simplest recipe for them-- microwave till soft, scoop out the flesh, and squeeze on some lime juice. Amazingly good.

                                                                                                                                                                                                                              I love grapefruit too--

                                                                                                                                                                                                                              1. o
                                                                                                                                                                                                                                Olallieberry Nov 14, 2008 04:26 AM

                                                                                                                                                                                                                                Honey as a sweetening agent
                                                                                                                                                                                                                                Lima Beans

                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                1. re: Olallieberry
                                                                                                                                                                                                                                  shorebilly Jun 27, 2009 08:27 AM

                                                                                                                                                                                                                                  Fordhook lima beans with butter and garlic crutons, YUM!!!

                                                                                                                                                                                                                                  1. re: shorebilly
                                                                                                                                                                                                                                    Passadumkeg Jun 28, 2009 05:35 PM

                                                                                                                                                                                                                                    Lima beans and corn = succotash; a favorite since youth.

                                                                                                                                                                                                                                2. ipsedixit Nov 13, 2008 10:02 PM


                                                                                                                                                                                                                                  Especially white rice.

                                                                                                                                                                                                                                  20 Replies
                                                                                                                                                                                                                                  1. re: ipsedixit
                                                                                                                                                                                                                                    Passadumkeg Nov 16, 2008 04:14 PM

                                                                                                                                                                                                                                    Especially varietals.

                                                                                                                                                                                                                                    1. re: Passadumkeg
                                                                                                                                                                                                                                      Ruth Lafler Nov 19, 2008 09:49 AM

                                                                                                                                                                                                                                      Potatoes, especially cold. It was many years before my sister, father and I admitted to my mother (and each other), that we were sneaking the leftover potatoes out of the fridge and eating them plain.

                                                                                                                                                                                                                                      1. re: Passadumkeg
                                                                                                                                                                                                                                        dinin and dishin Dec 13, 2008 08:45 AM

                                                                                                                                                                                                                                        Homegrown potatoes, freshly dug from the garden, boiled but still firm, melted butter and salt. They are amazingly easy to grow. Even raw, they have the texture of apples and no starchy taste. MMMmmmmm...can't wait for next summer.

                                                                                                                                                                                                                                        Actually anything homegrown and straight from the garden.

                                                                                                                                                                                                                                        1. re: dinin and dishin
                                                                                                                                                                                                                                          Scargod Dec 13, 2008 04:23 PM

                                                                                                                                                                                                                                          Oh!. You are not kiddin! The first time I grew my own potatoes I was gah-gah over them...
                                                                                                                                                                                                                                          The experience was.... epiphanic. They were like... butter under butter.

                                                                                                                                                                                                                                          1. re: Scargod
                                                                                                                                                                                                                                            alkapal Dec 14, 2008 08:51 AM

                                                                                                                                                                                                                                            those tiny fresh new potatoes are so delicious with simply salt and butter. i could eat a ton.

                                                                                                                                                                                                                                            1. re: alkapal
                                                                                                                                                                                                                                              Passadumkeg Dec 14, 2008 04:08 PM

                                                                                                                                                                                                                                              I just made some french fries from our garden potatoes. Two were bad, so I quick grabbed 2 store bought ones. In the meal, I could tell the store bought one by flavor and mealy texture.

                                                                                                                                                                                                                                        2. re: Passadumkeg
                                                                                                                                                                                                                                          KevinB Dec 17, 2008 02:50 AM

                                                                                                                                                                                                                                          Oh, Lord - the humble, yet exalted, spud. Was there ever a staple so simple, yet so full of grace? Simply boiled with a bit of butter? Or the same, cooled overnight, fried with a bit of bacon and onion? Mashed with a bit of gravy? Pureed and piped into a dauphinoisse? Cold, boiled, and combined with mayo and others into innumerable summer salads? Or just cold and boiled, served next to freshly grilled sardines in Portimao? Grated and fried as humble hash browns, or uplifted into supernal latkes? Roasted next to beef, simmering in its fat and richness? Baked, bursting with butter, sour cream, chives, bacon, broccoli, chili, or whatever else your heart desires? (Try sour cream and salsa!)

                                                                                                                                                                                                                                          And the varieties! Here in Canada, we enjoy New Brunswick and PEI spuds (and is there a true Canadian extant who can hear "Bud the Spud" without a tiny tug at the heart strings?), Maine and Idaho bakers, and scrumptious Ontario baby whites. Red, white, boilers, and bakers, and the buttery Yukon Gold.. I love them all.

                                                                                                                                                                                                                                          And I haven't yet mentioned the two forms in which we love the spud most - chips and fries. There is no burger so perfect, no hotdog so supreme, that it cannot be improved by the addition of a side of potato in either form. Fries - by themselves, or with ketchup, mayo (hello Belgium!), chili, cheese, gravy, or as the heart-stopping poutine - or chips, in plain, BBQ, sour cream, salt & vinegar, or any flavour can add the finishing touch to any casual or al fresco meal.

                                                                                                                                                                                                                                          Let me save my last few words for the ultimate potato dish: pommes souffles. Potatoes that are precisely sliced, deep fried once, cooled, and then plunged into boiling oil until they puff up like small pillows, quickly sprinkled with salt and then served. Potato chips for the angels, fries for the gods. Paraphrasing from the strawberry: "Doubtless God could have made a better veg; doubtless God ever did".

                                                                                                                                                                                                                                          1. re: KevinB
                                                                                                                                                                                                                                            alkapal Dec 17, 2008 03:29 AM

                                                                                                                                                                                                                                            brilliantly crafted wordsmithing, good kevin! i could salivate over each dish!

                                                                                                                                                                                                                                            ps, you didn't *intentionally* stiff the succulent and savory potato gratin, did you? ;-).

                                                                                                                                                                                                                                            1. re: alkapal
                                                                                                                                                                                                                                              KevinB Dec 18, 2008 07:30 AM

                                                                                                                                                                                                                                              Oh, not intentionally; just a few slips of the cortex...

                                                                                                                                                                                                                                              Au gratin, scalloped, Anna - so many dishes, so little time!

                                                                                                                                                                                                                                            2. re: KevinB
                                                                                                                                                                                                                                              dinin and dishin Dec 18, 2008 12:49 PM

                                                                                                                                                                                                                                              Well put KevinB. You made me drool.
                                                                                                                                                                                                                                              I know the list is already long, but in the cold of winter, let's not leave the perogy in the periphery. What a perfect way to combine the potato with all the best complementary ingredients, butter, onions, sour cream and cheese...and served all wrapped up like a little Christmas present.

                                                                                                                                                                                                                                              1. re: dinin and dishin
                                                                                                                                                                                                                                                Passadumkeg Dec 18, 2008 02:38 PM

                                                                                                                                                                                                                                                Don't forget kapusta and ground pork pierogie!

                                                                                                                                                                                                                                              2. re: KevinB
                                                                                                                                                                                                                                                Kate is always hungry Dec 20, 2008 11:03 PM

                                                                                                                                                                                                                                                "--uplifted into supernal latkes?" I love that!

                                                                                                                                                                                                                                                I will be tomorrow night when my brother makes latkes using my father's recipe which goes back generations.

                                                                                                                                                                                                                                                1. re: Kate is always hungry
                                                                                                                                                                                                                                                  dinin and dishin Dec 21, 2008 05:45 AM

                                                                                                                                                                                                                                                  Kate, will your brother share the recipe? I've been thinking about making latkes for the last couple of week. While I like my usual recipe from a vegetarian recipe book, I am always looking to try a new version. Sadly, latkes are not a traditional food in my family, so I have no reference point about what they should taste like beyond my own and the sad, sorry storebought versions that have disappointed me.

                                                                                                                                                                                                                                                  1. re: dinin and dishin
                                                                                                                                                                                                                                                    Kate is always hungry Dec 27, 2008 05:57 PM

                                                                                                                                                                                                                                                    I'm sorry I didn't see your response sooner! The recipe is very basic. He shreds about 4 medium potatoes, drains off the extra liquid, shreds 1 medium brown onion, adds an egg and a heaping tablespoon of flour and a little salt. They are fried in hot vegetable oil. The key is that the shredding is done by hand with a utensil our father called a "ribeisen." It's made of steel and looks like a small rectangular tennis racket. The recipe is nothing fancy or unusual but it's been enjoyed by our family since there potatoes arrived in Europe. I dip the latke into sugar and then take a bite of sour cream.

                                                                                                                                                                                                                                                    1. re: Kate is always hungry
                                                                                                                                                                                                                                                      dinin and dishin Dec 28, 2008 02:51 PM

                                                                                                                                                                                                                                                      Kate, you had me right up to the bit about the sugar. I always think of these as a savory dish. Is this a common practise or your own unique spin on it? :)

                                                                                                                                                                                                                                                      While googling the device, I came across another CH thread on the subject. Sounds like latkes are much like all of my grandmothers recipes, more based on feel than exact science. I usually use green onions, but now I will have to try them with a manly man's onion and see what the difference is.

                                                                                                                                                                                                                                                      this is the thread:

                                                                                                                                                                                                                                                      This is the device I found:
                                                                                                                                                                                                                                                      (not sure I can explain this one to Mr. DnD.


                                                                                                                                                                                                                                                      Now I have to add Sour Cream to this list of underated food.

                                                                                                                                                                                                                                                      Thanks for posting this Kate.

                                                                                                                                                                                                                                                      1. re: dinin and dishin
                                                                                                                                                                                                                                                        Kate is always hungry Dec 28, 2008 09:33 PM

                                                                                                                                                                                                                                                        D&D, you are very welcome! The sugar is my own doing. I don't remember if my parents used sugar. I also dip cheese blintzes in sugar before adding the sour cream.

                                                                                                                                                                                                                                                        Totally agree about Sour Cream--in fact, some people are convinced that I use the latkes and blintzes merely as a vehicle for the sour cream. Based on the proportion of sour cream used, I might tend to agree.

                                                                                                                                                                                                                                                        1. re: Kate is always hungry
                                                                                                                                                                                                                                                          dinin and dishin Dec 30, 2008 06:38 AM

                                                                                                                                                                                                                                                          lol kate. Truth be told, one of the reasons I love potatoes is that they are the perfect delivery vehicle for several vices -- butter, salt and sour cream. That they can carry all three at once makes them truly amazing.

                                                                                                                                                                                                                                              3. re: Passadumkeg
                                                                                                                                                                                                                                                dinin and dishin Dec 28, 2008 02:55 PM

                                                                                                                                                                                                                                                Now that this part of the thread has drifted through potatoes, perogies and latkes, I must add Sour Cream to the list of underated food. Such a perfect companion to both savory and sweet food. I simply must lick the spoon when I'm done serving it. It has the ability to elevate both the potato and pancake to new levels.

                                                                                                                                                                                                                                                1. re: dinin and dishin
                                                                                                                                                                                                                                                  jpmcd Dec 29, 2008 04:16 PM

                                                                                                                                                                                                                                                  sour cream...I've actually always thought it was OVERrated....my husband loves it but I think it's too cold and milky and covers everything else up

                                                                                                                                                                                                                                                  1. re: jpmcd
                                                                                                                                                                                                                                                    Scargod Jan 3, 2009 06:27 AM

                                                                                                                                                                                                                                                    Not cold! It can be warmed up and seasoned and used judiciously and be wonderful! Go put chipotle in some and let it sit for a while...

                                                                                                                                                                                                                                            3. Emme Nov 13, 2008 09:58 PM

                                                                                                                                                                                                                                              cauliflower, eggplant, broccoli, egg whites... ripe honeydew, persimmons, grapes, and iceberg lettuce (shredded please with some balsamic vinegar and bragg's amino acids)

                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                              1. re: Emme
                                                                                                                                                                                                                                                Gio Nov 14, 2008 06:32 AM

                                                                                                                                                                                                                                                Not in This house....cauliflower, eggplant, broccoli are weekly staples here.

                                                                                                                                                                                                                                                I think zucchini and it's cousin, summer (yellow) squash are underrated. Ubiquitous in late summer, the butt of many jokes... but delicious dry fried to a caramelized stage which brings out it's sweetness.

                                                                                                                                                                                                                                                1. re: Gio
                                                                                                                                                                                                                                                  susancinsf Nov 15, 2008 08:33 AM

                                                                                                                                                                                                                                                  zucchini and summer squash are also delicious when rubbed with just a bit of olive oil and grilled.....I usually put some on the grill everytime I fire it up in summer!

                                                                                                                                                                                                                                                2. re: Emme
                                                                                                                                                                                                                                                  tatamagouche Nov 14, 2008 10:22 AM

                                                                                                                                                                                                                                                  In the US, eggplant's underrated...but hardly around the world!

                                                                                                                                                                                                                                                3. azhotdish Nov 13, 2008 09:10 PM

                                                                                                                                                                                                                                                  Seasonally, definitely brussel sprouts and beets. And radishes - long live crudite.

                                                                                                                                                                                                                                                  1. n
                                                                                                                                                                                                                                                    neverlate Nov 13, 2008 07:53 PM

                                                                                                                                                                                                                                                    Hey jp, don't look at elderly people like that! I'm elderly and proud of my nutritious diet. Only I don't eat grapefruit at diners because my neighborhood is too upscale for that, and I like to eat a whole grapefruit at a time.. . Enjoy!

                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                    1. re: neverlate
                                                                                                                                                                                                                                                      jpmcd Nov 15, 2008 07:11 AM

                                                                                                                                                                                                                                                      sorry, didn't mean to offend - glad you are long living on the grapefruit!

                                                                                                                                                                                                                                                      I live in the NYC Sutton Place area, which is upscale but there are diners in every neighborhood here...but since it is Sutton Place, they also have early bird specials ;) which is very different scene than say the west village

                                                                                                                                                                                                                                                    2. l
                                                                                                                                                                                                                                                      laurachow Nov 13, 2008 06:54 PM

                                                                                                                                                                                                                                                      Beets. The whole family loves 'em. And, as someone else already mentioned, tofu. If you know what to do with it, it can be wonderful.

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: laurachow
                                                                                                                                                                                                                                                        BeaN Nov 19, 2008 06:53 PM

                                                                                                                                                                                                                                                        and the beet greens, too!

                                                                                                                                                                                                                                                      2. c
                                                                                                                                                                                                                                                        chocolatetartguy Nov 13, 2008 06:12 PM

                                                                                                                                                                                                                                                        Pink grapefruit (Texas Sweet preferably) is perfect just peeled and eaten out of hand like an orange.

                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                        1. re: chocolatetartguy
                                                                                                                                                                                                                                                          fldhkybnva Feb 26, 2013 10:19 AM

                                                                                                                                                                                                                                                          + 1

                                                                                                                                                                                                                                                        2. s
                                                                                                                                                                                                                                                          spellweaver16 Nov 13, 2008 06:03 PM


                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                          1. re: spellweaver16
                                                                                                                                                                                                                                                            fldhkybnva Feb 26, 2013 10:19 AM

                                                                                                                                                                                                                                                            Love cabbage, although I often have to restrain myself from my tendency to sautee and eat an entire head to prevent my GI tract from exploding with air, but it's so tasty, easy to prepare and versatile.

                                                                                                                                                                                                                                                          2. tracylee Nov 13, 2008 05:39 PM

                                                                                                                                                                                                                                                            Though not really a food, and based on the Ketchup reply....Gatorade - it saved my life a couple of times in the Peace Corps, yet so many people won't touch the stuff.

                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                            1. re: tracylee
                                                                                                                                                                                                                                                              al b. darned Nov 13, 2008 09:17 PM

                                                                                                                                                                                                                                                              If it is cold, I like the original and orange flavors of Gatorade. If it gets warm, however...BLECH!!!

                                                                                                                                                                                                                                                              1. re: al b. darned
                                                                                                                                                                                                                                                                Morganna Nov 14, 2008 04:31 AM

                                                                                                                                                                                                                                                                When I turned 19, the first bottle of alcohol I bought was vodka, but I couldn't afford orange juice to go with it. I could afford orange Gatorade, though. So I bought that. Warm. It was.. hideous. Might be why I never was much of a drinker. ;)

                                                                                                                                                                                                                                                              2. re: tracylee
                                                                                                                                                                                                                                                                Kelli2006 Nov 17, 2008 07:29 AM

                                                                                                                                                                                                                                                                I cant drink the bottled Gatorade because of their inclusion of HFCS, but I do love the version made from dry powder.

                                                                                                                                                                                                                                                                Have you tried Whole Paycheck's 365 Ketchup made without HFCS? It is about the same price as Heinz and the taste is far superior.

                                                                                                                                                                                                                                                              3. Kate is always hungry Nov 13, 2008 05:36 PM

                                                                                                                                                                                                                                                                Heinz Ketchup. It's the only thing keeping me alive.

                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                1. re: Kate is always hungry
                                                                                                                                                                                                                                                                  AngelSanctuary Nov 19, 2008 10:57 PM

                                                                                                                                                                                                                                                                  I find it highly overrated with people I know. They just like to slather it on everything to my disgust.

                                                                                                                                                                                                                                                                  1. re: AngelSanctuary
                                                                                                                                                                                                                                                                    goodhealthgourmet Dec 9, 2008 02:39 PM

                                                                                                                                                                                                                                                                    AngelSanctuary, i'm with you. i'll never understand the appeal of drowning food in ketchup. my sister does that - of course it *must* be Heinz - and it makes me sick.

                                                                                                                                                                                                                                                                    two foods that are definitely under-appreciated/underrated - pumpkin and cranberries. people rarely bother to trot them out unless it's the holidays, and even then they're relegated to their tired, predictable roles as pie filling and turkey accompaniments.

                                                                                                                                                                                                                                                                    most underrated herb - thyme
                                                                                                                                                                                                                                                                    spice - cardamom

                                                                                                                                                                                                                                                                    1. re: goodhealthgourmet
                                                                                                                                                                                                                                                                      alkapal Dec 10, 2008 05:26 AM

                                                                                                                                                                                                                                                                      ghg, look at my recipe for southern sour cream pound cake -- i make a version with cardamom and chocolate.

                                                                                                                                                                                                                                                                      1. re: alkapal
                                                                                                                                                                                                                                                                        goodhealthgourmet Dec 10, 2008 06:19 AM

                                                                                                                                                                                                                                                                        sounds divine. i know we've discussed our mutual appreciation of cardamom on prior threads...it's the "secret" ingredient in several of my recipes ;)

                                                                                                                                                                                                                                                                2. jacquelines Nov 13, 2008 05:23 PM

                                                                                                                                                                                                                                                                  Pea soup. I never hear anyone really talk about it and it is sooo good with bits of bacon, ham and caramelized onions.

                                                                                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                                                                                  1. re: jacquelines
                                                                                                                                                                                                                                                                    fbf242 Nov 13, 2008 06:28 PM

                                                                                                                                                                                                                                                                    2nd this.
                                                                                                                                                                                                                                                                    Also, prunes! It's sad that everyone associates them with ... regularity. I think they are the tastiest of dried fruits.

                                                                                                                                                                                                                                                                    1. re: fbf242
                                                                                                                                                                                                                                                                      fallingup Nov 14, 2008 05:34 PM

                                                                                                                                                                                                                                                                      I always replace raisins in baking recipes with chopped prunes. They have a softer texture and richer flavor and everyone seems to enjoy the result, until you tell them!!

                                                                                                                                                                                                                                                                      1. re: fallingup
                                                                                                                                                                                                                                                                        alkapal Nov 16, 2008 04:09 AM

                                                                                                                                                                                                                                                                        fallingup, tell them you used "dried plums." then, they'll not fret. funny, isn't it? prunes have such a bad rap that even the *growers* wanted to call them something else!

                                                                                                                                                                                                                                                                    2. re: jacquelines
                                                                                                                                                                                                                                                                      laliz Nov 14, 2008 10:13 AM

                                                                                                                                                                                                                                                                      mmmmm Anderson's pea soup.

                                                                                                                                                                                                                                                                      Santa Nella and Buellton California. Oh, and there's one down by San Diego (near Legoland) too.

                                                                                                                                                                                                                                                                      1. re: jacquelines
                                                                                                                                                                                                                                                                        Cameraman Nov 14, 2008 08:49 PM

                                                                                                                                                                                                                                                                        The best part of T-day is pea soup made from turkey carcas. Can't wait.

                                                                                                                                                                                                                                                                        1. re: jacquelines
                                                                                                                                                                                                                                                                          cuccubear Dec 24, 2008 09:44 AM

                                                                                                                                                                                                                                                                          Whenever I talk about it, most people shudder, but I love it, especially home made with, like you said, bacon, ham and onions. The thicker the better...

                                                                                                                                                                                                                                                                          When I serve it, I like to put a big, hard sourdough pretzel right on top. It adds a little extra flavor and tastes so good after it soaks up some of the soup.

                                                                                                                                                                                                                                                                          1. re: cuccubear
                                                                                                                                                                                                                                                                            kubasd Jun 27, 2009 08:33 AM

                                                                                                                                                                                                                                                                            I looooove pea soup. In the winter I have it about 4 times a week for lunch. When i'm feeling lazy I just eat the amy's organic pea soup..... so good!

                                                                                                                                                                                                                                                                        2. d
                                                                                                                                                                                                                                                                          dpan Nov 13, 2008 05:15 PM

                                                                                                                                                                                                                                                                          Grilled liver, collard greens, brussels sprouts, stinky tofu.....

                                                                                                                                                                                                                                                                          35 Replies
                                                                                                                                                                                                                                                                          1. re: dpan
                                                                                                                                                                                                                                                                            al b. darned Nov 13, 2008 09:15 PM

                                                                                                                                                                                                                                                                            The OP said *under* rated. (Grimacing) These you mentioned, IMO, should never be mentioned in any sentence calling them "food."

                                                                                                                                                                                                                                                                            1. re: al b. darned
                                                                                                                                                                                                                                                                              Eat_Nopal Nov 13, 2008 10:06 PM

                                                                                                                                                                                                                                                                              You might want to take back your words when you realize you are including collards in the mix. I realize Southerners can't cook Collards worth the effort to forage them... but there are OUTSTANDING Ethiopian, Portugese & Mexican versions of Collards that frankly... I would take over Mashed Potatoes or a Choice Filet any day... and no I am not a vegetarian.

                                                                                                                                                                                                                                                                              1. re: Eat_Nopal
                                                                                                                                                                                                                                                                                dpan Nov 14, 2008 04:45 AM

                                                                                                                                                                                                                                                                                My wife makes a great stir fry with chopped collard greens with garlic and fermented black beans.

                                                                                                                                                                                                                                                                                1. re: Eat_Nopal
                                                                                                                                                                                                                                                                                  alkapal Nov 16, 2008 04:06 AM

                                                                                                                                                                                                                                                                                  eat nopal, why you diss southerners' collards?

                                                                                                                                                                                                                                                                                  1. re: Eat_Nopal
                                                                                                                                                                                                                                                                                    FoodChic Nov 17, 2008 10:10 AM

                                                                                                                                                                                                                                                                                    Couldn't disagree with you more! I simply love southern collard greens!

                                                                                                                                                                                                                                                                                    1. re: FoodChic
                                                                                                                                                                                                                                                                                      Eat_Nopal Nov 17, 2008 12:44 PM

                                                                                                                                                                                                                                                                                      I was harsh... but the way other cultures do Collards... you will feel the same way.

                                                                                                                                                                                                                                                                                      1. re: Eat_Nopal
                                                                                                                                                                                                                                                                                        viperlush Nov 17, 2008 05:31 PM

                                                                                                                                                                                                                                                                                        No they would just be happy to have found another way to enjoy their collards while still loving southern collards.

                                                                                                                                                                                                                                                                                        1. re: viperlush
                                                                                                                                                                                                                                                                                          Caralien Dec 20, 2008 08:04 AM

                                                                                                                                                                                                                                                                                          I totally agree with viperlush. My first tastes of southern collards were not good--overly salty/sweet/bitter/tangy (a lot of people don't know how to cook it). When I finally had it prepared correctly it was an epiphany! Now I seek it out.

                                                                                                                                                                                                                                                                                    2. re: Eat_Nopal
                                                                                                                                                                                                                                                                                      Sal Vanilla Dec 18, 2008 10:09 AM

                                                                                                                                                                                                                                                                                      Gasp! Southerners cannot cook them? Take that back!

                                                                                                                                                                                                                                                                                    3. re: al b. darned
                                                                                                                                                                                                                                                                                      tatamagouche Nov 14, 2008 10:24 AM

                                                                                                                                                                                                                                                                                      I totally disagree with that. especially w/r/t brussels sprouts. I'm with you, dpan.

                                                                                                                                                                                                                                                                                      1. re: tatamagouche
                                                                                                                                                                                                                                                                                        dpan Nov 14, 2008 11:04 AM

                                                                                                                                                                                                                                                                                        Thanks. The American aversion to brussels sprouts (and also to collard greens) is with the way it's traditionally prepared. Most people eat the kind that's been boiled forever and totally devoid of taste and texture. I love sprouts (and greens) that are stir fried in a hot wok or sauteed, and retains a firmness to the texture and more importantly the taste.

                                                                                                                                                                                                                                                                                        1. re: dpan
                                                                                                                                                                                                                                                                                          LindaWhit Nov 14, 2008 12:37 PM

                                                                                                                                                                                                                                                                                          Roasted brussel sprouts is the way I go now. Can't eat them when they're like "regular cooked cabbage" - but roasted? I'm ALL over that.

                                                                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                                                                            pinkprimp Nov 14, 2008 01:35 PM

                                                                                                                                                                                                                                                                                            Even better when roasted with a LOAD of garlic and then drizzled with good balsamic right before serving. YUM!

                                                                                                                                                                                                                                                                                            1. re: pinkprimp
                                                                                                                                                                                                                                                                                              Terrieltr Dec 4, 2008 09:40 AM

                                                                                                                                                                                                                                                                                              OMG, that sounds WONDERFUL. *runs to store to get her some sprouts*

                                                                                                                                                                                                                                                                                              1. re: pinkprimp
                                                                                                                                                                                                                                                                                                shorebilly Jun 27, 2009 08:24 AM

                                                                                                                                                                                                                                                                                                Toss them with a bit of pecorino romano after the garlic and balsamic, you will think you have died and gone to heaven!

                                                                                                                                                                                                                                                                                                1. re: pinkprimp
                                                                                                                                                                                                                                                                                                  plf515 Feb 27, 2013 04:17 AM

                                                                                                                                                                                                                                                                                                  With enough garlic, almost anything tastes good. :-)

                                                                                                                                                                                                                                                                                                2. re: LindaWhit
                                                                                                                                                                                                                                                                                                  soupkitten Nov 14, 2008 01:49 PM

                                                                                                                                                                                                                                                                                                  totally agree. tender young farmer's market brussels sprouts roasted with a shallot butter sauce. delicious.

                                                                                                                                                                                                                                                                                                3. re: dpan
                                                                                                                                                                                                                                                                                                  fallingup Nov 14, 2008 05:33 PM

                                                                                                                                                                                                                                                                                                  and I LOVE collards that are cooked for hours into a melting-soft dal.

                                                                                                                                                                                                                                                                                                  1. re: dpan
                                                                                                                                                                                                                                                                                                    JamieK Nov 14, 2008 06:26 PM

                                                                                                                                                                                                                                                                                                    BRAISED is the way to go with Brussel sprouts. Cut them in half, saute some pancetta or bacon pieces, brown the sprouts, add the stock and whatever -- toasted pine nuts, etc - cover and cook for maybe five to 10 minutes. Totally sweet and flavourful. No bitterness.

                                                                                                                                                                                                                                                                                                    1. re: dpan
                                                                                                                                                                                                                                                                                                      jpmcd Nov 15, 2008 07:17 AM

                                                                                                                                                                                                                                                                                                      I think brussel sprouts are well-appreciated these days, seems like a lot of people make them more regularly now and there is huge passion for them, myself included - in the fall and winter, i eat them once a week

                                                                                                                                                                                                                                                                                                      1. re: jpmcd
                                                                                                                                                                                                                                                                                                        Passadumkeg Nov 16, 2008 04:10 PM

                                                                                                                                                                                                                                                                                                        I'm still waiting to pick my BS from the garden. A good frost makes them sweeter. They're waiting for Thanksgiving.

                                                                                                                                                                                                                                                                                                        1. re: Passadumkeg
                                                                                                                                                                                                                                                                                                          tatamagouche Nov 17, 2008 04:16 PM

                                                                                                                                                                                                                                                                                                          Although using that particular acronym sounds like something totally different... :)

                                                                                                                                                                                                                                                                                                          1. re: tatamagouche
                                                                                                                                                                                                                                                                                                            Passadumkeg Nov 18, 2008 03:27 PM

                                                                                                                                                                                                                                                                                                            I think you missed the BS thread. What a divisive veggie.

                                                                                                                                                                                                                                                                                                            1. re: Passadumkeg
                                                                                                                                                                                                                                                                                                              tatamagouche Nov 19, 2008 04:49 PM

                                                                                                                                                                                                                                                                                                              Divisive indeed. Probably socialist. Bet they only eat them in blue states.

                                                                                                                                                                                                                                                                                                              1. re: tatamagouche
                                                                                                                                                                                                                                                                                                                Passadumkeg Nov 19, 2008 05:53 PM

                                                                                                                                                                                                                                                                                                                Okra in red states?

                                                                                                                                                                                                                                                                                                                1. re: Passadumkeg
                                                                                                                                                                                                                                                                                                                  tatamagouche Nov 19, 2008 06:28 PM

                                                                                                                                                                                                                                                                                                                  Heh. Yeah. Loving both, guess that makes us Chowhounds apolitical (or omnipolitical?).

                                                                                                                                                                                                                                                                                                                  1. re: tatamagouche
                                                                                                                                                                                                                                                                                                                    Passadumkeg Nov 20, 2008 01:43 AM

                                                                                                                                                                                                                                                                                                                    I don't think I've ever had okra properly prepared. I know it is loved (especially by the Texas fish out of waater, Scargod.) so next time I visit my daughter in Austin, gonna do a sampling. Okra tacos?

                                                                                                                                                                                                                                                                                                      2. re: dpan
                                                                                                                                                                                                                                                                                                        BeaN Nov 19, 2008 06:51 PM

                                                                                                                                                                                                                                                                                                        >the way it's traditionally prepared. Most people eat the kind that's been boiled forever and totally devoid of taste and texture.

                                                                                                                                                                                                                                                                                                        but which is not devoid of smell, the stench of which you'll never remove from your abode!

                                                                                                                                                                                                                                                                                                        1. re: BeaN
                                                                                                                                                                                                                                                                                                          lcool Nov 20, 2008 03:15 AM

                                                                                                                                                                                                                                                                                                          What is the way to avoid the smell? Evey time someone has offered them
                                                                                                                                                                                                                                                                                                          to my I declined.I can't even get past the odor in the environment.
                                                                                                                                                                                                                                                                                                          If proper cooking is the solution.Whats the answer to handling /size of and

                                                                                                                                                                                                                                                                                                          1. re: BeaN
                                                                                                                                                                                                                                                                                                            dpan Nov 20, 2008 03:37 AM

                                                                                                                                                                                                                                                                                                            Smell? What smell?

                                                                                                                                                                                                                                                                                                            1. re: BeaN
                                                                                                                                                                                                                                                                                                              Scargod Nov 20, 2008 10:47 AM

                                                                                                                                                                                                                                                                                                              Smell? Stench? What are you talking about? Do you blacken yours?

                                                                                                                                                                                                                                                                                                              Common is to batter and fry them. I like to lightly steam smaller pods where they are still al dente. Then just butter over them. Sooo hard to find good okra in CT. It's either a conspiracy or CT produce people think you are not supposed to sell them until they start turning black....

                                                                                                                                                                                                                                                                                                              1. re: Scargod
                                                                                                                                                                                                                                                                                                                lcool Nov 20, 2008 11:02 AM

                                                                                                                                                                                                                                                                                                                ? perhaps there is a chemical,enzyme or ? that not all people smell.My neighbor in Italy was devastated when I had the English Boxwoods removed.I could not stand the odor healthy box has.She could not smell them at all.I am not the only one with box and viburum issues,but do understand we are a minority.
                                                                                                                                                                                                                                                                                                                OKRA ? maybe specific odors ?to individuals

                                                                                                                                                                                                                                                                                                                1. re: lcool
                                                                                                                                                                                                                                                                                                                  pikawicca Nov 21, 2008 03:28 PM

                                                                                                                                                                                                                                                                                                                  To me, the fragrance of boxwood is one of the loveliest on earth.

                                                                                                                                                                                                                                                                                                            2. re: dpan
                                                                                                                                                                                                                                                                                                              Kinnexa Dec 24, 2008 05:45 PM

                                                                                                                                                                                                                                                                                                              I used to tease my husband mercilessly about one of his favorite treats: a dozen Brussels sprouts, steamed and eaten naked (the sprouts, not the man). Yecch! THEN one day I tried them roasted with garlic. and oil..the next day we made a gratin...after that a stir-fry with sweet onions, red bell peppers, and mushrooms...even tried them pickled with lots of dill. I'M HOOKED!! Mmmm.

                                                                                                                                                                                                                                                                                                        2. re: dpan
                                                                                                                                                                                                                                                                                                          umbushi plum Dec 27, 2008 01:35 PM

                                                                                                                                                                                                                                                                                                          i totally agree, i have an absolute addction to stinky collard greens and brussel sprouts (most of my friends think i'm a bit odd actually because i love most vegetables like they do chocolate) i grew up on a farm and i have had a taste for them since i was little. my mum and dad are always saying even when i was a baby my favourite food was mushed greens! ;-)
                                                                                                                                                                                                                                                                                                          onto another underated food item, the skin on fish also fish heads they are delicious if you ever make fish stock with a whole fish (head innards and all) try a fish eye, they are fantastic! the white of the eyeball is especially good (and if you are game enough don't forget to suck the gritty head innards out either disgusting but rewarding!)

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