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Current obsessions?

I'm obsessed with balsamic vinaigrette. I know I'm late, but man. What for are you currently obsessed with?

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  1. A's Do Mar tuna in olive oil. Agositna Recca capers in salt. Also the lard I get from my butcher.

    1. Dill spears, sambal oelek, chimichurri and the green sauce from Halal Cart chicken.I love vinegars too but balsamic is too sweet for me. I like the throat burn after a good swig of RWV.

      1. Tripas tacos! Crispy, not so crispy, ohhh god, all so delicious.

        14 Replies
        1. re: Teague

          I prefer tripas, as well as lengua and cabeza, as a burrito rather than soft taco. Fantastic flavors. Not many place make them

          1. re: mucho gordo

            I'd eat those lovely chitlins in a burrito too, but haven't had that offered in any menu in Kansas City. I love cabeza, as well. Tongue is lovely, not sure why it's considered an adventurous dish, I admit tripas are definitely organ-meat territory, but tongue just seems mild, tender, and beefy (or lamby or whatever).

            1. re: Teague

              Calves tongue is luscious stuff. I used to prepare it all of the time and slice it for sandwiches.

              1. re: MamasCooking

                I really want to try it but after my failed liver adventure....

                1. re: fldhkybnva

                  fldh - oh please no college binge-drinking stories, this is supposed to be about food.

                  1. re: fldhkybnva

                    Much different texture. A bit spongy but sliced thin it is not too noticeable. Very flavorful stuff. Preparing it is not for the faint hearted though. It involves stripping a membrane off that covers the entire calves tongue and simmering the calves tongue for quite some time(kind of like a science project/experiment). To me the flavor is as delicious as really well prepared brisket or tri-tip. FH...find a place that sells battered fried seasoned chicken livers and try one or two. If you still find the texture too revolting then at least you tried. My adult son gets pale and begins to gag if he sees me cooking or eating poultry livers. He gladly inhales calves liver with onions.

                    1. re: MamasCooking

                      Seconding the lengua love. I put entire beef tongue in the crock pot and cook it all day until tender. At that point, stripping off the membrane is pretty easy with a sharp knife. Then, sliced and served in a sauce w/ rice and beans or tacos.

                2. re: Teague

                  Teague - that's weird, as you can find that in STL in lots of places and I always thought KC would have a more Latino influence.

                  1. re: hill food

                    I am sure I could ask for a tripas burrito. But I love little fresh corn tortillas so never bother. I am a bit curious about southern-style fried chitlins, since I love tripas so very much. Not sure they are to be had here.

                    1. re: Teague

                      yes, I wish places would offer a 'sampler size' portion of the things a lot of people (ok me) would buy, just not a whole plateful the first time.

                      1. re: Teague

                        Let's just clarify :) Tripe is stomach lining. "Chitlins" or chitterlings are intestine. Close but quite different. Quite.

                        1. re: c oliver

                          Yeah, but we're talking Mexican spanish here. "Tripas" tacos in my experience are not tripe as in stomach. They're small intestine. Little crispy elbows, short lengths of chitterling, fried. Sometimes served crispy, sometimes fried and then braised with onions. Both really good.

                  2. re: mucho gordo

                    Where we live (NorCal), lengua, cabeza, tripas, etc. are at all the local spots.

                    @Teague, I don't get the aversion to tripe at all. To me, it's far more 'benign' than the things I mentioned above.

                    1. re: c oliver

                      I can see how some people wouldn't like it - tripe (as in stomach) and tripas (as in chitlin) both have a barnyardy quality, sometimes less and sometimes more. But I personally love the stuff. I grew up eating organ meats though, mostly liver but I have been eating menudo since a fairly early age, college I guess, think I first had menudo in 89 when I was living in Austin. Just discovered the tripas recently.

                3. Sour pickles. When did they disappear from the market?

                  10 Replies
                  1. re: RosePearl

                    I've never heard of a sour pickle - is it different from a dill pickle? How so?

                    1. re: harryharry

                      internet is my friend, so i looked it up: "Dill pickles are made with a brine, vinegar salt etc and immediately preserved, Sour pickles are FERMENTED so they're actually 'soured'."

                      now internet may be a lying friend, so i'll wait to see if the chowhound arena gives this answer a thumbs down.

                      1. re: alkapal

                        Every pickle can be fermented. Vinegar pickles are just a product of industrialized food designed to shipped long distances and be shelf stable. They were originally lacto fermented.

                      2. re: harryharry

                        Apparently you've never been to a Jewish deli or seen jars of them in a market. Dills are not sour.
                        Sour pickles, naturally fermented, are rich in probiotics and nutrients. Making sour pickles is very easy using only salt, water, pickling cucumbers and spice.

                        1. re: mucho gordo

                          I especially enjoy Jewish delis that offer a bowl of both, as I patiently await my order.

                          1. re: mucho gordo

                            I grew up in Jewish delis - just never noticed anything other than the new pickles - and the tomatoes - honestly, there could have been little shoes in those bowls and I wouldn't have looked past the new pickles - my favorites.

                            1. re: harryharry

                              Little shoes in Italian are called scarpettas....

                              1. re: Veggo

                                Thanks - and I've always said that if you put curry and coconut milk on a shoe I would eat it - but that's another thread.

                                1. re: Veggo

                                  Are you old enough to remember that song from the 50's?

                          1. re: mcsheridan

                            Me too. Butter and white miso mixed together. Also using miso instead of salt in things that is not typical.

                            1. re: sedimental

                              I am obsessed with miso!! The best simple app I love at my favorite japanese restaurant is cucumber slices with mild miso that you then just dab on to the cuc. Stupid simple and a revelation!!

                              1. re: Ttrockwood

                                miso marinated chicken and then bbqed has to be some of my fav bbq.

                                Love cuc's and miso will have to try.

                          2. Steaming food in my bboo steamer, Breakstone's Greek Yogurt Sour Cream and trying to minimize food waste.

                            1. Pressure cooking and kombucha. Not together.

                              1. brussel sprout hash

                                shredded brussel sprout and onion saute as a pizza base

                                Lime Gimlets made with fresh lime and just a splash of Roses

                                My friend's eggs from her chickens in any form but mostly deviled

                                2 Replies
                                  1. re: foodieX2

                                    Thank you for this foodiex2! I made an enormous batch of brussel sprout hash (all I did was caramelize a couple of sweet onions and then added a LOT of shredded brussel sprouts and cooked until the veggies were soft.) I used it all week. It was good on its own. It was good scrambled with my eggs in the morning. It was good in a bowl of homemade chicken broth. Loved it and it was super easy!

                                  2. Rice Bran Oil and my new Carbon Steel Wok - frying is a whole new ballgame.

                                    1. truffle salt and vietnamese baby clam and pork with sesame cracker http://www.binhtheredonethat.com/2012...

                                      6 Replies
                                          1. re: BobB

                                            it is indeed. i find i gravitate to it and to this Lao crispy rice ball salad with sour sausage when i get that craving for complex flavors that are savory and bright with aromatics. http://concasse.blogspot.com/2010/01/...

                                            when i take each bite, i go to my "happy place," funnily enough. the flavors just make me happy.

                                            1. re: alkapal

                                              Wow, that looks wonderful. Where do you buy the Soo Moo sour pork sausage? I've never seen it before (nor have I looked).

                                              1. re: tcamp

                                                i have only had this at a restaurant. i'll look in my asian supermarket for it. i know they have a ton of frozen items. they may also be shelf stable (like pepperoni), but i'm not sure.

                                          2. re: alkapal

                                            THAT just got saved! I'm curious about the rice crackers. There's no picture but they sound large, not what I'm accustomed to. I really want that NOW. Thanks.

                                          3. Cheese making and slow cooked pork.

                                            1. Crispy Baked Asparagus Fries. Scrapple (had to have it shipped from PA. No one in North Idaho has ever heard of it. Haven't had it for 30 years. Now I'm drowning in 8 lbs of it. Will probably last me another 30 years. But I'm enjoying every bite of it. LOL)

                                              8 Replies
                                              1. re: AngelaID

                                                More about the asparagus fries please? A coating of some sort or just oven roasted?

                                                1. re: tcamp

                                                  Crispy Baked Asparagus Fries

                                                  1 pound asparagus, trimmed
                                                  1/2 cup flour
                                                  2 eggs, lightly beaten
                                                  3/4 cup panko breadcrumbs
                                                  1/4 cup grated parmesan
                                                  salt and pepper to taste
                                                  Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, salt and pepper.

                                                  Place the asparagus on a wire rack on a baking sheet and bake in a preheated 425 oven until golden brown, about 7-13 minutes.

                                                  Husband loved them!

                                                  1. re: AngelaID

                                                    I'm definitely making that for my next dinner party!

                                                    1. re: AngelaID

                                                      Sounds like the dawning of the Age of Asparagus!

                                                      1. re: Tripeler

                                                        i just made these at chow. I think everyone liked them-- really good! cooked them for 12 minutes top rack of oven

                                                        1. re: helmut fig newton

                                                          They look interesting. How did you fix the asparagus?

                                                  2. Cauliflower
                                                    Peanut butter

                                                    1. Kale and yes, I am also late to the party ;)

                                                      1 Reply
                                                      1. Avocados, I am loving them.
                                                        I have had a slice of toasted pumpernickel with some avocado and a little salt every morning for about a week. Oh my so good , and a very filling breakfast.

                                                        4 Replies
                                                        1. re: itsmejessica

                                                          a mighty fine breakfast, indeed. i just add a fine mist of lime juice to that, and somehow it makes it seem more "avocado-y" (pardon me getting all technical on you).

                                                          1. re: alkapal

                                                            i'm swooning..
                                                            and it's too late in the day to go to the store for pumpernickel!
                                                            can't wait to try it!

                                                            1. re: rmarisco

                                                              Avocado toast is having a "moment" on nyc menus right now, the version i ordered yesterday was on thick german black bread with black pepper, smoked salt,lemon juice, pepitas and scallions.....

                                                          2. re: itsmejessica

                                                            During my pregnancy I ate 1/2 an avocado with xtra sharp cheddar on toast every day for breakfast. It's still a go to breakfast. And surprise surprise my son loves avocados!

                                                          3. white miso. It "ups" the flavor in everything.

                                                            1. Colored cauliflower that I get at the farmer's market. I've gotten purple and orange ones so far and just roast them like I do other vegs, with olive oil, dried/crushed thyme and just a light sprinkle of kosher salt. More nutritious than regular cauliflower and so pretty on the plate.

                                                              1. making my own sauerkraut and kimchee.

                                                                5 Replies
                                                                1. re: daislander

                                                                  Hi daislander,
                                                                  This was my obsession not too long ago. What do you make them in?

                                                                  1. re: sherrib

                                                                    Im using big old glass jars. Not a wide enough top but will do for now. I'm using a small plate and then a bag filled with saltwater to cover the top. I don't have a crock and like the glass so I can see whats going on in there.

                                                                    Any tips? Im also using a vegetable starter. Actually found some in a store.

                                                                    1. re: daislander

                                                                      I have my eye on getting a crock. I used a little hot pepper paste in my kimchi and liked it a lot.

                                                                      1. re: daislander

                                                                        why is the bag full of saltwater, not regular?

                                                                        1. re: hill food

                                                                          In case it leaks- it keeps the right level of salt in the brine.

                                                                  2. Silan (date honey), sooo good

                                                                    2 Replies
                                                                    1. re: Siegal

                                                                      i adore dates. is this honey available in mid-east shops? i don't think i've ever noticed it. thank you

                                                                      1. re: alkapal

                                                                        I'm sure. Also try any kosher supermarket.

                                                                    2. At the mo it's Nasi Lemak. I'm slowly working my way round London trying it at all the places that do it. I also learned to make it the other week after the Malaysian cooking class agreed to add it to their roster when I enquired why they didn't offer it, so I guess you could call it an obsession, my missus certainly does.

                                                                        1. Odd looking vegetables that I can grow in my garden (various colors and shapes.) I just ordered Peter Pepper seeds.

                                                                          1. Rosemary lemonade vodka cocktails

                                                                            Dried heirloom beans-which have officially made me hate all canned beans and spoiled me for good.

                                                                            My new semi savory breakfast smoothie: blitz together 1 peeled cucumber, 1/3 of a red grapefruit, 1/2 bunch cilantro, lots of fresh spinach, a handful of pineapple chunks and black pepper. Really refreshing and bright.

                                                                            1 Reply
                                                                            1. re: Ttrockwood

                                                                              for the smoothie does the cilantro and spinach break down enough in a blender?

                                                                            2. Pressure canning
                                                                              lactic acid fermentation
                                                                              baked goods made with home milled flour
                                                                              my ankarsrum mixer

                                                                              1 Reply
                                                                              1. re: rasputina

                                                                                Sounds like science projects..oh my...

                                                                              2. meyer lemons (husband is getting annoyed I think with all the lemon action in the kitchen)
                                                                                my Vitamix and the things I can blend in it

                                                                                3 Replies
                                                                                1. re: autumm

                                                                                  yes autumm - in fact just about all things citrus. always with the citrus here.

                                                                                  1. re: hill food

                                                                                    I keep buying pomelos the size of my head in chinatown! I've made this salad for lunch a few times now and really love it:

                                                                                  2. re: autumm

                                                                                    Meyer lemons...Mmm.. and blood oranges right now. There are few things that are not improved with these beauties!

                                                                                  3. Beef jerky..marinating right now.

                                                                                      1. re: jbsiegel

                                                                                        Agreed. Bonus that my kid loves veggies roasted

                                                                                        1. re: autumm

                                                                                          My kids do too. Lately we've done cabbage, cauliflower, broccoli, Brussels sprouts, carrots, onions, shallots, corn. Not sure what to try next. Somebody recommended beets, but that just sounds horrid to me!

                                                                                          1. re: jbsiegel

                                                                                            Beets are wonderful!! Try parsnips, green beans, asparagus, radishes, kale chips, cherry tomatoes, eggplant, zucchini........

                                                                                        1. re: ipsedixit

                                                                                          oh ipse, be honest - that isn't 'current' in the sense of new.

                                                                                          1. re: hill food

                                                                                            sure it is. during lent, the filet o fish is buy one get one free.

                                                                                              1. re: ipsedixit

                                                                                                but not everywhere this year, imagine my disappointment last week - at least the fries I settled for were fresh out of the fryer.

                                                                                                alka - I was just teasing, as for ipse a FoF seems to always be on the horizon.

                                                                                                1. re: hill food

                                                                                                  ipse has a deep-rooted connection to filet-o-fish, and i would not be surpised if she didn't have this on her wall in the kitchen.


                                                                                                  i remember seeing these fish plaques in CVS, and setting them off all at the same time. LOL

                                                                                                  Hey, get jiggy wit it (REMY is local, and very, very funny): http://www.youtube.com/watch?v=Q5H7IY...

                                                                                                2. re: ipsedixit

                                                                                                  How cool it would be to have an obsession that can be satiated for $1.69.

                                                                                                  1. re: Veggo

                                                                                                    Perhaps, but there are many things in life that I obsess over which have no price tag.

                                                                                            1. Nuts and nut butter. I have never really been a fan but now I can't get enough. My last shopping trip didn't yield much real food but there was a lot of nut butter in the cart so I guess that's what I'll be eating this week.

                                                                                              TJs Sriracha. I don't really like the Huy Fong brand but I can't stop squirting this brand on everything.

                                                                                              1. Fried chicken skins drizzled with a bit of honey and Frank's Hot Sauce. Had it last summer at Husk in Nashville, TN. Got home and had to make it.

                                                                                                1 Reply
                                                                                                1. re: Candy

                                                                                                  Come over sometime. I'll make you some.


                                                                                                  I want through the chicken skin candy phase a while back. A stressful period for my Hygentist. And dentist.

                                                                                                2. Truffle honey from Italy.

                                                                                                  Making homemade pizza. Expanding to try scacciata today, a hometown specialty and favorite.

                                                                                                  Valrhona Dulceys. I have a dwindling 6 lb. plus bag of them, that's how much of an obsession they are!

                                                                                                    1. re: ChrisOfStumptown

                                                                                                      Try a few eye drops of that Morandini on your vanilla ice cream sometime.

                                                                                                    2. white soy, truffle honey, cacco nibs

                                                                                                      5 Replies
                                                                                                      1. re: girloftheworld

                                                                                                        Any particular ways you enjoy those cacao nibs? I bought some recently and would love to hear your ideas!

                                                                                                          1. re: wonderwoman

                                                                                                            Thanks! Been keeping an eye on that thread. Keep sipping that bourbon! ;)

                                                                                                            1. re: 4Snisl

                                                                                                              Fyi cocoa nibs contain caffine, so if you're sensitive to it keep this in mind....

                                                                                                          2. re: 4Snisl

                                                                                                            on tres leches cake...mixed on walnut butter on pancakes, made into a steak rub, over strawberrys

                                                                                                        1. fava beans.
                                                                                                          i just tried Porthos' roasted fava bean recipe and it looks like i'll be making that daily for a while. . .

                                                                                                          1 Reply
                                                                                                          1. re: westsidegal

                                                                                                            Have you ever made ful?? It's my favorite

                                                                                                          2. Currently, its making everything Asian style ...loving sesame oil, rice wine vinegar,and peanut sauce on any vegetable or meat!

                                                                                                            1. Got gorgeous artichokes at Costco...4 in a bag...stuff them
                                                                                                              with the bread crumb recipe snatched from Freida's Produce web site. Tooooooo good! We are now on our
                                                                                                              8th arti. of the season and will be making this as long as they show up at Costco.

                                                                                                              2 Replies
                                                                                                              1. re: amazinc

                                                                                                                I would love a link to that breadcrumb recipe. I can't find it on the Freida's Produce website.


                                                                                                              2. Orange Blossom - love adding this to just about everything..cookies, vinaigrettes, oatmeal, bread pudding, etc.

                                                                                                                Shibazuke - Japanese pickles. Amazing in temaki hand rolls and home made sushi.

                                                                                                                Dumplings - with wonton wrappers the possibilities are endless..

                                                                                                                1 Reply
                                                                                                                1. re: Chi_Guy

                                                                                                                  Dumplings - if you make your own wrappers (easy peasy), what's the word for more than endless :)

                                                                                                                2. Home brewed hard cider/cyser (35 gallons since December,most of it is ageing ) and Macaroni and Cheese!

                                                                                                                  1 Reply
                                                                                                                  1. re: Raffles

                                                                                                                    Japanese food but not sushi. Got that T-shirt. years ago.
                                                                                                                    Pretty much given up on Chinese dim sum making except for 'sticky rice'.

                                                                                                                  2. DIY. In no particular order: homemade yogourt, microgreens, tofu, indian cheese, bread, granola. If planning for my garden does not keep me busy more to add to the list.

                                                                                                                    1 Reply
                                                                                                                    1. re: ishungry

                                                                                                                      I have been making my own yogurt lately. About a month now. I think my obsession is wearing off. I'm not loving the the texture, thinness.
                                                                                                                      I use whole milk and and powdered milk to thicken it up. However, it still isn't quite what I like.

                                                                                                                    2. Huy Fong's garlic/chili paste. I'll even bring it to a restaurant.

                                                                                                                      7 Replies
                                                                                                                      1. re: njmarshall55

                                                                                                                        they need to make little packets, like the "chinese" duck sauce.

                                                                                                                            1. re: hill food

                                                                                                                              i'll show that to mr. alka, to make him appreciate that i collect books. LOL.

                                                                                                                          1. re: njmarshall55

                                                                                                                            Is that the one in the tub? I love it too!

                                                                                                                            1. re: fldhkybnva

                                                                                                                              I don't get it in a tub...small plastic jar with a bright green top.

                                                                                                                          2. Japanese instant curry roux is my latest thing (S&B, Vermont, and so on).

                                                                                                                            3 Replies
                                                                                                                            1. re: deet13

                                                                                                                              I've always used bars of S&B curry sauce. Is there another brand that's better?

                                                                                                                              1. re: mucho gordo

                                                                                                                                S&B is a good brand, but often other Japanese brands are just as good. Flavors vary only slightly. Put in a half a teaspoon of pure cocoa powder and a half teaspoon of good instant coffee for a real taste treat. If you can immediately taste the cocoa or coffee you have added too much.

                                                                                                                                1. re: Tripeler

                                                                                                                                  Sounds interesting but I'm afraid I'd ruin it and Mrs G wouldn't eat it. Would I be able to fix it by adding another bar of S&B?

                                                                                                                            2. Almond butter.....
                                                                                                                              Medjool dates....

                                                                                                                              1. brussel sprouts roasted with olive oil, LOTS of sliced garlic and sea salt Roasted until almost black. Cant get enough! Have them with dinner, for a snack, or as lunch!

                                                                                                                                9 Replies
                                                                                                                                1. re: macca

                                                                                                                                  Hmmmm....I like this idea. I had stopped roasting brussels sprouts as I hadn't seen anything really good at the farmer's market and frankly, was tired of them. But oh boy, "lots of sliced garlic and sea salt" sounds really good right now. Thanks.

                                                                                                                                  1. re: alwayshungrygal

                                                                                                                                    A little duck fat and a splash of balsamic makes them better still. I can make a meal of them.

                                                                                                                                    1. re: Veggo

                                                                                                                                      Another great idea! I don't have duck fat but do have some rendered chicken fat in the freezer.


                                                                                                                                      1. re: Veggo

                                                                                                                                        sometimes I'll toss in slivered almonds or pine nuts. bacon or pancetta if I've really got a bug up my ass.

                                                                                                                                        1. re: hill food

                                                                                                                                          Roast 'sprouts with smashed garlic and diced prosciutto has been my thing of late. A sprinkle of red pepper and Parmesan cheese. Gilding the lily, I know, but nothing exceeds like excess.

                                                                                                                                          1. re: flavrmeistr

                                                                                                                                            oh yer just freakish (smirk)

                                                                                                                                            I love my nieces and nephews with a capital U unconditionally, but I was thrown (a bit, just a bit) when one found them to be 'bizarre'

                                                                                                                                    2. re: macca

                                                                                                                                      Roasting sprouts tomorrow night...YUM!!!!!

                                                                                                                                      (My current obsession...above...is roasting just about any veggie...)

                                                                                                                                      1. re: jbsiegel

                                                                                                                                        Can obsession be of several years duration? Cause I too love roasting most vegetables. But not BS. Potatoes, beets, carrots, you name it.

                                                                                                                                        1. re: c oliver

                                                                                                                                          Several years - sure!! We won't even talk about my lifetime chocolate obsession!!

                                                                                                                                    3. Seville oranges with roast pork or lamb
                                                                                                                                      Meyer lemonade with black pepper
                                                                                                                                      Calamansi cocktails...

                                                                                                                                      If this winter refuses to end, at least I'll enjoy the seasonal produce a little while longer.

                                                                                                                                      1. Sorry to be late, Jerseygirl & Katyeyes....yes that's the recipe and it is a dozie. Waaaay good.

                                                                                                                                        1. Agave nectar. I am going to try it instead of honey when I make my next batch of granola.

                                                                                                                                          1 Reply
                                                                                                                                          1. re: PotatoHouse

                                                                                                                                            Agave nectar is also good for rimming a margarita glass before you salt it. I like the quick change of flavors - salt, sweet, then lime juice and tequila.

                                                                                                                                            1. re: fldhkybnva

                                                                                                                                              Why do people use that please? I know nothing about.

                                                                                                                                              1. re: c oliver

                                                                                                                                                It's basically deactivated yeast. For vegans it provides much needed vitamin B12 which plants are not a source of. In addition it's high in protein, is a complete protein and high fiber. Lastly it tastes good IMO! Some compare it to parmesan but that it definitely is not. It's a source of glutamate so like other glutamate sources it provides umami. I love it on popcorn but also love to mix it in other dishes-soup, sauteed greens, gravy, eggs. You can buy it in the bulk bins at whole foods if you wanted to try it without buying a whole container.

                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                  Oh yes! I love it and use it almost daily in something. I just had some in my scrambled eggs with butter for breakfast. It is easy to mix into almost anything for a glutamate (umami) punch. I tend to run low in iron and vitamin B12. It really helps.

                                                                                                                                                  Also, good for my dogs! I sprinkle some in their food for extra vitamins. They think it tastes like cheese! Lol.

                                                                                                                                                  1. re: sedimental

                                                                                                                                                    Oh, wait! Why do your dogs need extra vitamins?

                                                                                                                                                    1. re: c oliver

                                                                                                                                                      They have a similar lifestyle as I do. We burn up the B's!
                                                                                                                                                      Raw liver is also a good source of B vitamins ...err...just not for me!

                                                                                                                                              2. parsley (tons of it)
                                                                                                                                                pairing related species (carrots with coriander, Brussels sprouts with radishes and mustard)
                                                                                                                                                fresh hot sauces
                                                                                                                                                getting the garden ready

                                                                                                                                                1. Shirataki noodles - not sure what it is but I've been really enjoying them

                                                                                                                                                  5 Replies
                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                    It's a gel made from a fiber-rich tuber known as konjac. The traditional type of noodle is made from konjac flour and water. The texture is decidedly chewy, perhaps too much so for the American market, so the major market brands here have added tofu to the noodles to create a more yielding texture without adding additional carbohydrates, but traditional shirataki noodles are still available at Asian and some health food stores.

                                                                                                                                                    1. re: JungMann

                                                                                                                                                      In retrospect my post was unclear. I know what they are but thanks for the information. I buy the traditional noodles without tofu at the Asian market. By "not sure what it is" I was referring to not sure why I am obsessed with them, rather than what they actually are made of.

                                                                                                                                                      1. re: JungMann

                                                                                                                                                        i liked learning that info. thanks jungmann. (see -- these are the side benefits on chow -- you never know who might be able to use your info or learn something new. ;-).

                                                                                                                                                        1. re: alkapal

                                                                                                                                                          They are great in soup if you wanted to try them.

                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                            i know my sister was trying them when she was into weight watchers. i am intrigued! love me some noodles!

                                                                                                                                                      1. Tajin. I have been putting it on everything. Tomatoes cucumbers mangos apples but my fave is pineapple.

                                                                                                                                                        1. Making 'Chai' tea as morning pick-me-up! I love the taste of milk and spice!