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How have I never heard of ________?

Have you discovered any new product/food lately and wonder how it escaped you? I'm making casatiello (Peter Reinhart Bread Baker's Apprentice) and wonder how I could have never heard of brioche type dough, salami, cheese bread?

What have you discovered recently and was it a good thing or bad?

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  1. I am a spicy food freak, and can not believe I had not discovered Korean pepper paste, gochujang, until this month! The hot, fermented tang is making its way into scrambled eggs, tossed with vegetables, stirred into vinaigrettes, mixed with rice, and combined into practically all my meat marinades for a nice zip.

    ETA: I almost forgot, I baked my own slider buns this weekend! I am not a good baker, yet these turned out perfectly cute and shiny. Will definitely do again! Recipe: http://www.kingarthurflour.com/recipe...

    Only tweak was to add half whole wheat flour, and slightly increasing water to compensate.

    1 Reply
    1. re: 4Snisl

      Those buns look great. I recently tried a new hamburger roll from KA and loved them. I'll have to give the onion ones a try. Thanks!

    2. Though I've known about it for years and years, I went out for Korean BBQ the first time a few weeks ago. I've been dreaming about going back ever since. I think I could eat rice topped with kalbi and extra hot kimchee until I split open!.

      1 Reply
      1. re: gordeaux

        I tried a Korean barbecue buffet about 20 years ago in southern California and was amazed at the amount of meat. My husband and his friends were in seventh heaven and quickly became regulars.

      2. This is kind of an odd question to be asking here on Chowhound. The truth is that if you're NOT having new food experiences periodically, you're not much of a hound. Not every food experience is going to be a wondrous new discovery, but the outlook that we all share - that we're constantly looking for new tastes and food experiences - that we're all trying to learn and analyze so we can grow our food knowledge and enjoyment - that makes discovery inevitable.

        I have no problem with the thread - let's all post what we've discovered recently. But I hope that there is a whole world of stuff out there that I've yet to have heard of: cultures, ingredients, techniques - otherwise, why bother?!

        4 Replies
        1. re: applehome

          That's a good point. It's not that I don't have new food experiences often, new places, new cultures. It's more tongue in cheek, I guess, that the casatiello is something that would catch my eye immediately but has escaped my notice.

          Overall, there is a whole world of stuff out there that we've never heard of, culture, ingredient, techniques and what better way than to ask other CH what they've discovered recently? Just the two breads posted above give me two new things to try.

          BTW, the casatiello was great if anyone is looking for an easter bread. Most people in my Italian class, all of whom like to cook/eat, hadn't heard of it either and loved it. But, it seems pretty common, the more I read about it.

          1. re: chowser

            "" It's more tongue in cheek,"". Pun intended, chowser?

        2. Red Pork Seasoning...it's exactly the same rub recipe for those BBQ pork spare ribs and the sliced pork pieces in Won Ton Soup. I purchase it from Import Foods online.


          1. We'd been seeing cardamom all over cooking shows, but neither of us had tried it. We picked up a little bit of the ground stuff at the store and love it. It's very interesting and versatile.

            4 Replies
            1. re: tracylee

              did you buy ground cardamom or whole pods? huge difference in aroma & flavor...and there's also black cardamom, which is totally different than the standard green.

              1. re: goodhealthgourmet

                We just bought the ground, since it was our first experience with it. We've since bought a coffee grinder to dedicate to spices and I've read up on the pods, so next time we'll probably do those.

                1. re: tracylee

                  You're missing part of the fun...grinding whole spices in a pestal and mortor adds to the cooking experience.

                  1. re: Mike In Concan

                    I got in that habit using a river rock to grind spices when I lived in Ecuador. I do have a mortar and pestle, but it seems to be hiding in the basement in one of the many boxes I need to go through. As soon as it starts to warm up, we're going to sort through them all so that I can find the things I've been missing for a couple of years! I hate to buy something new when I know I have one somewhere.

            2. I felt that way about gjetost when I had it a couple of years ago for the first time; more recently, duck chin. The more I think about it the more I'll remember—agreed with applehome.

              Not a single item, but I realized with embarrassment the other day that I didn't really know the difference between curry powder and garam masala.

              2 Replies
              1. re: tatamagouche

                OK, here's one: stigghiole. In the words of Liz Lemon, I want to go there.


              2. How is it I never heard of Syracuse salt boiled potatoes?

                5 Replies
                1. re: lemons

                  Bet lots of people in Central New York never heard of toasted ravioli, either.

                  1. re: lemons

                    I've never heard of this and had to look it up. What's the draw? I might have to make it just to find out.

                    1. re: chowser

                      Never heard of toasted ravs or the salt potatoes?

                      @buttertart - we won't go into gooey butter cake or pork steaks. Or brain sandwiches.

                      1. re: lemons

                        Salt potatoes. I've heard of toasted rav, gooey butter cake (both yeasted and un), brain sandwiches.

                        1. re: chowser

                          I would expect nothing less of you, chowser. Your average bear in CNY might not be as savvy however.