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I'll Never Say Never Again Again, 'Cause Here I am in Love Again

What ingredients have you used lately that you said you'd NEVER use?

Mine were anchovy paste and capers. I found a link on this site for Grilled Tuna Salad Nicoise:
http://www.epicurious.com/recipes/foo...

I've never cared much for anchovies and I hated capers when I first tried them (years ago) so I hesitated to use them. But the rave reviews for this recipe, including one from someone else who's no anchovy advocate, convinced me to follow it to the letter. I still don't know about capers but a teesney dab of anchovy paste made all the difference in the dressing. I'm convinced.

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  1. Cilantro.

    I thought I'd never like it but kept on trying it in recipies that called for it. I'm good with Cilantro now.

    1 Reply
    1. re: Infomaniac

      I'm the same. Except I still don't like cilantro. I have just learn to accept it.

    2. Well, nothing I can think of but then my NEVER list is very short. On the top is marshmellow fluff. Still haven't come across a compelling reason to use it.

      Your dish sounds lovely, though.

      2 Replies
      1. re: tcamp

        OMG....many uses for Fluff.
        Woopie pie filling is what I mostly use it for but here is Fulff's recipe page.
        http://www.marshmallowfluff.com/pages...

        1. re: tcamp

          The Salade Nichoise was delicious. I made a mistake with presentation, though. The recipe calls for a bed of torn lettuce leaves, although you don't see that in the picture that accompanies the recipe. I very artfully arranged the tuna, potatoes and so on atop the lettuce on a large platter but my dinner guests must have felt as though they were on an Easter egg hunt in a badly overgrown lawn. It was difficult even to see what was there, much less fish it out. Next time: no lettuce or only a few big leaves for garnish.

        2. Tumeric, never liked it, but have found a compelling reason to cook with it recently, aside from just coloring the food yellow.

          tcamp, does using marshmallow fluff instead of marshmallows for topping hot chocolate give you a starter reason? Melts better than marshmallows.

          1. Dried shiitake mushrooms. My mom used to make japchae with them and it would permeate the entire thing and I couldn't stand it. But a friend and I were making a vegetarian ddukboki with just shiitakes, napa, and onions. I'm not sure if it was because they were large and then sliced and dried, but now I can't get enough of them.

            1 Reply
            1. re: soypower

              I totally relate! My Korean mother always kept a jar of dried shiitake mushrooms and my sister and I hated the smell and would be really grossed out when they would make appearances in dishes. As much as I like mushrooms, I couldn't deal with the shiitakes. I think I'm okay now though.

            2. If you now like anchovy paste and capers you should make tapenade by adding a clove of garlic, Kalamata olives, and olive oil, Buzz through a food processor and you are done. Layer with fresh sliced tomatoes and goat cheese. Your tastebuds will thank you.