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What new food have you discovered recently?

Don't be embarrassed if your foodie friends have known about it for years. If it's new to you, it's new!

My recent discovery is halloumi cheese. I'd seen it for years and hadn't been interested, but them I bought it on a whim, grilled it with some lamb, and now I am hooked. The delicious, salty ,charred exterior paired with the tangy, vaguely minty interior are beyond description. Can't get enough of it.

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  1. Ponzu sauce. I still don't know what it's used for, though.

    3 Replies
      1. re: tatamagouche

        just to expand on the dipping aspect....tempura.

      2. re: ChesterhillGirl

        I use ponzu on asparagus - either let it marinate for a while then grill it, or drizzle some on before I eat it (or both).

      3. Chayote. I fell in love. Hard.

        6 Replies
          1. re: mday

            I've fallen in love with chaoyte shoots/leaves - in Chinese they're called Dragon Whisker Vegetable, which is pretty cool by itself. They're absolutely fantastic steamed or stirfried, and are wonderful blanched, chilled and used in salad (ponzu sauce is good here).

            If you expand recently to the past couple of years, I've also discovered the simplicity of cooking whole fish, just how easy it is to cook squid at home (as long as you have access to cheap good squid), and the joys of chicken gizzards. I've also been introduced to tororo, which is quite tasty when you get used to the odd combination of crispy ad slimy. I've also learned to make homemade paneer, yoghurt and yoghurt cheese.

            1. re: tastesgoodwhatisit

              how do you cook your whole fish? i keep saying i'm going to do it, but haven't gotten around to it...

              1. re: Emme

                Tilapia is great broiled. Finely dice onions and green peppers, mix with olive oil, lemon juice, salt and red pepper flakes. Smear this inside and out of the fish, and broil in the oven.

                Smaller fish can be pan fried in a bit of butter - I do this with butter fish.

                I've also done salt-grilled ayu, also in the oven, although I think it would be better on a barbeque.

                I've also done steamed. I use my biggest frying pan, with a steamer rack. The fish goes on with some sliced ginger, and steams for about ten minutes. While it steams I make a sauce of soy sauce, fish sauce, sesame and a bit of sugar. The fish is served with shredded onion, scallion and hot pepper, and the sauce poured over the whole thing, piping hot.

          2. re: Emme

            We creoles call them mirlitons. Google it. You will find tons of good creole recipes. I am waiting for them to come in season in the fall and make lots of mirliton pickles.

            1. re: NOLA_Pam

              I almost died when my vines succumbed to a hard freeze. I did not know what a miriliton was growing up in New Orleans. We always called them "mel-la-tons".

          3. Yak...yes yak, as in from Tibet, but raised here in Alberta and crossed with an angus cow. It is meaty, juicy and a wee bit exotic. We eat many kinds of meat in this house, but this one is a favourite

            1 Reply
            1. re: foodiesnorth

              That sounds so interesting. I'd love to try it out. If I'm ever in an area where there's yak.

            2. how recently? i haven't made any new discoveries in the past year or so, but i officially fell in love with ostrich and bison a couple of years ago.

              1. Gobo, or burdock root. Mm, I love this stuff. I had kinpira gobo at a Japanese restaurant and then bought some of the root and made it myself. It's the best new food I've had in quite some time.