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Nov 12, 2010 08:06 AM

Underrated cooking ingredients in America

Chestnuts for sure. I especially love desserts made with chestnuts.
whole fish- with head and tail...meat from tail is tastiest..and i love the taste of fish head and eyes. different types of mushroom, not just a white button mushrooms

few i can think of.

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    1. re: jhopp217

      I'll go with American lamb. When my friend brings me lamb from their ranch, I am in heaven. Way better than the New Zealand lamb I've had. Of course, it doesn't much fresher than ranch to me in a day.

      1. re: nvcook

        ohhh! and game (elk, venison, antilope) and game birds, the best being chukar.

        1. re: luckyfatima

          Goat is my favorite meat. It's great at Pakistani and Afghan restaurants.

        2. re: jhopp217

          Used to be a big mutton culture in Kentucky, barbecued being the favorite cooking method. Now there's just one place I know of for sure that has it, Moonlite (??) in Henderson. It's been a while since I was by there - unfortunately on a Sunday, and they were closed, thus destroying my lunch plans - so the exact name is eluding me. I had some about fifteen years before that, at a little roadside joint between Kentucky Lake and Cadiz that appeared to be on its last legs, and it was wonderful.

          1. re: Will Owen

            there's a place in Owensboro that's well known for its bbq mutton, too...but it's been a while and I can't remember the name.

            My great-great-aunt used to tell me that her father would take her and her sister there for lunch on their once-monthly shopping trips to Owensboro.

            (The rest of the bbq was awesome, I remember...but the mutton was just a little too mutton for my taste)

        3. Leaf Lard
          Duck Fat, though that's changing

          1. As long as one doesn't have a sensitivity, a little MSG is yummy as a flavor booster---not to be used as a way to make up for lack of good ingredients, but as a simple enhancer.

              1. Heart of palm, although that's for practical reasons.
                Blood. A bit strange since I don't like my steaks rare. I really like the Korean blood sausage.