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Nov 13, 2011 06:20 AM

Looking for Dried Oysters, Fresh Anchovies, and Miracle Fruit as Ingredients....

New to Boston and don't want to wander for weeks and find this stuff by accident. Ha! Instant gratification has ruined me. Any help would be appreciated.

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  1. Dried oysters readily available in most Chinese markets. I would hit the larger ones like C-Mart, Hong Kong Market or Kam Man to be safe. I have not sought out fresh anchovies, but you could try calling New Deal or Courthouse seafood in Cambriddge, which are recognized as two of the better markets in the area. Maybe other board members can recommend better options.

    I have also never seen miracle fruit in any of the markets, nor have I ever come across miracle fruit in recipes. I've only seen this as "novelty" item that people bring to parties for fun tasting parties. I think the fruit was a specialty order item or ordered online.

    6 Replies
    1. re: kobuta

      I've purchased fresh anchovies from New Deal in the past. They're either seasonal or the stock is just very hit or miss, because they seem to rarely have them. New Deal also sells *fantastic* salted anchovies. They're not the same as the fresh ones of course, but they're really really good. I usually use them on pizza, but I bet you could soak them to desalt them and use them as a pretty decent sub for fresh anchovies in most recipes as long as you're ok with a somewhat stronger flavor.

      1. re: emannths

        I want to roll them in chickpea flour and fry in olive oil and eat them with lemon. I'm missing Spain and that is one dish that cures it. I'll still try the dry salted ones you mentioned though, because I do want to try this eggplant pasta dish and I bet the stronger flavor will actually add to the vegetable medley. Thanks!

        1. re: antersijn

          You could try doing the same thing with smelts. They are a small, oily fish that are often prepared in a similar way. Smelts are pretty easy to find and dirt cheap too.

          1. re: Klunco

            I, too, was going to suggest smelts.

            1. re: Klunco

              Smelt is DELICIOUS! But I find the bones not to be as fine as the ones in anchovies and they feel wierd, like I can't chew them enough before swallowing... but maybe there is an easy way to debone them... If I can't make magic happen with anchovies, I will do smelts. Thanks you guys!

        2. re: kobuta

          When I was living in Oakland, I befriended an Ethiopian family. The mother placed the crushed fruit on injera about a minute after it being on the griddle. This injera was for the kids whose tongues had been "Americanized", but I liked it a lot and my tongue is an even split between, Black American/ Latin-Caribbean. Hahahaha! Super thank you. I will swing by C-mart this Saturday and I'll call New Deal tomorrow.

        3. What madness are you cooking with these?

          5 Replies
          1. re: Bob Dobalina

            Upthread: "I want to roll them in chickpea flour and fry in olive oil and eat them with lemon."

            1. re: emannths

              I read that as just the anchovies. Wondering what the oysters and Miracle fruit had to do...does Miracle fruit amp up the umami?

              1. re: Bob Dobalina

                Oh yeah--forgot about the rest of the question! Carry on...

                1. re: Bob Dobalina

                  The miracle fruit in the injera, slowly turned initial bites of tart/savory to sweet (not overpowering)/ savory. I liked the experience and taste. But you don't really cook the crushed fruit, you basically crush it up with tumeric, ghee, and chili or ginger (I'm at work and don't have the recipe on hand) and brush it over the injera right before you take if off the cast iron pan. Just enough to make moist, not soggy and falling apart. I could just eat the berry before taking down ethiopian food, but there was a slower change in flavor and what spices became dominant and etc. when I ate it this way.

                  The dry oysters are actually for this seafood/steak rice dish my co-worker is going to teach me how to make, kind of like paella but with spices that dominate Senegalese cuisine.

                  It's supposed to be a cultural collision of dishes at my house this coming weekend. I used to be part of a group that did this kind of thing once a month, taking turns at each others' homes. I hope to start something similiar here.

                  1. re: antersijn

                    Awesome - thanks for the response - sounds very cool.

            2. Wouldn't frying the miracle fruit actually cancel it's effect?

              1 Reply
              1. re: Steven977

                You're not frying the fruit. Injera only stays on the griddle a minute, you only cook one side. Right before you pull it off the griddle, you swipe bread. take off and let cool. I honestly haven't made it myself before and this will be my first endeavor, but when I was watching her, she only oiled the cast iron pan once, it was very well used, smooth and flat. After that though, she just sprayed water on the skillet before ladling in the next bread. Holes formed and then she took a thin-fine bristled brush and swiped bread, put brush back, and placed this big aluminum lid over injera and flipped and then flipped onto plate and covered (this is going to sound wierd) but with walmart plastic bag to cover the entire stack of bread.
                I found a smooth cast iron skillet at a garage sale in Providence, its smaller and oval shape, but I think it will get the job done, and easier on the arm muscles I don't have.
                But if you did fry the fruit, I do believe you're right, it would cancel out the effect. But here's hoping I don't mess it up or at least I mess-up in an edible-ly delicous way. So, I'm going to go ahead and get the teff starter fermenting tonight (the miracle fruit isn't what makes or breaks this bread... in the end it will probably be me who breaks it, and if it is a success, well thank luck and the recipe creator who aligned the stars on paper. Ha!)