That's odd... I thought we already had an item for this, but I looked pretty
carefully and didn't find it.


Tried an intimidating new food lately?  This is the place to tell us about
it.

47 responses total.

I tried Guava Papaya yogurt.  It was yummy.  I'm not sure I've ever eaten a
guava before.  And the only papaya I've had would be in papaya drinks.  I'm
not sure I even know what either of those fruits looks like.

 The last thing that was new to me was Freida's spaghetti sauce. I'm no fan
of veggies, because of the smell, and all that, but since they were ground
very fine, I had no problem with them, and the sauce masked any of the smell.
I usually get my veggies through salads, and supplimental vitamins.

The other day, for the very first time, I had a fresh fig.
Since semi-dried preserved figs are a staple in our house
I had some notion of how a fresh one would taste but I 
was surprised to find it had such a delicate flavor and
texture.

This item has been linked form Cooking 127 to Intro 89.
Type "join cooking" at the Ok: prompt for discussion of
strange foods you've never had before, and familiar foods
you address by their first names.

Re 3: Lordy, yes!  I've only had a few fresh figs, ever, but I've always been
surprised by how delicate and sweet they are.  They don't look nearly as good
as they taste.  :)

I har a kangaroo it is just like horse but much mure delicate.

Hmmm. . .can't remember the last time I tried a new food. This make me wonder
if I'm getting boring in my "old" age. <otter wonders what's new in D&W's
produce dept>

Sh... Sorry. Very long time bfore, I have forgotten.
Possibly I would have written it on my diary.

Instant brown rice, while camping.  <valerie hangs her head in shame>

So how was it?

It was mixed with enough other ingredients that I'm really not sure.  The
overall results were kind of strange.

Apricot-mango yogurt.  It was okay but not spectacular.

hi there
who's calling
?
>

Hi Ajeet!  Welcome to Grex!

I just recently met my boyfriends Spanish grandmothr...sh's been stuffing me
full of unidentifyable stuff every since...most of it's fried (surprise).

Do you like it?

(Seems to be a new "ziggy"... :)

yes, I liked it, I'm just not entirely sure what was in it...and yes, I'm a
new Ziggy

(Just to clarify my obscure remark - there was a login "ziggy"
around here a couple of years ago, but he was a high school
or middle school student in Ann Arbor. You appear not to be...)

(He was a *male* middle-school student, mooreover.)

(The old ziggy talked a lot about how much he liked to sk8.)

No, I'm not a male middle school student (smiles). I'm a 20 year old net
junkie...Nice to meet you.

Hi  everybody .Just saying hello.Anyone interested in Indian (Classical and
soft)Music...?Let me know..
Bye...

Hi Niraj -- welcome to Grex!  You're in the cooking conference right now. 
You might have more luck finding people who are interested in music if you
asked that question in the music conference.  To get to the music conference,
go to an "Ok:" prompt and type "join music".

While drinving through Dearborne, I came across a resturaunt called LaShhesh.
I had never had lebenese food before so i gave it a shot...OUTSTANDING!!!
Grape leaves stuffed with lamb and rice with walnut...you've gotta try it.

I don't eat a lunch very often but when I do, I go to LaShesh (or however it
is spelled).  I agree - very good food.

        I recently learned how to make a seamoss milkshake. It is definitley
a staple in my diet. If you want the recipe e-mail me. You won't regret  it.

This does sound interesting.  Could you post the recipe here?  Thanks....

Afternoon Delight serves a wonderful veggie burger.

Have I told you about the Chili with low fat tofu I make periodically?  Real
easy.  I open a can of S & W Chili mixin's, saute low fat Tofu crumbled up
to look a bit like ground turkey, throw in a can of diced Italian tomatoes,
spice it up and cook for about 30 minutes.  We eat it with low fat sour cream,
low fat tortilla chips and chopped green onions.  Yummy.
I even freeze containers of it and Jerry can take it with him when he travels
on business and is going someplace where they dont have lowfat food.

i made mushroom-stuffed tomatoes the other night...:)

Gooseberries!  Awfully tart (at least when they're underripe like these were),
but kind of intriguing anyway.

"Fresh cheese curd".  It tasted like mozzarella cheese.  But because it's
fresh, your teeth sort of squeek against it as you chew it.  (That's not
nearly as gross as it sounds.)

I'm on my grain mixed with rice kick.  I've tried Oat Groats, Wheat, and
Millet in my rice cooker.  I guess I got tired of eating plain rice.  Here's
the results:
 
one cup Wheat (soaked overnight) and two cups rice:
        Wheat still firm.  So-so taste.  I did not like it.
 
one cup Oat Groats and two cups rice:
        Pretty good.  I recommend it.
 
one cup millet (soaked overnight) and two cups rice:
        Decent staple, I like Oats better.

We pressure cook our wheat (pastry or soft wheat).  Yes, it is pretty chewy,
so we also put it through a meat grinder afterwards (or flour grinder first,
but then sift out the flour for use elsewhere and just boil the bigger pieces,
or it would burn).  You have to get used to the taste.  Were your oats already
in pieces?  We use millet plain, okay mixed with a sauce made of vegetables,
or with fruit and nuts for dessert, but you need to use a lot of water (3:1).

At a recent Chinese musical performance, with a reception following, Jim says
he liked the tea eggs with anise flavor (vegan or not, he breaks the rules
at parties), what tasted like a solid pudding made with mung bean flower and
sugar eaten with fingers, with a starchy texture, the sponge cake (he has no
had it in years), but the rest was typical American reception food.
From a Chinese food store, dried persimmon (we have a recipe for it), dried
sweet potato (tastes smoked) which is very chewy, for those vegans who want
something to exercise their jaws, dried jujubes (avoid the sweetened ones),
Chinese olive (some sort of sweetened olive-shaped fruit, different from the
preserved olives with sugar added which we could not eat).

It's not very adventurous, but I recently tried the new Hershey's Special
Dark Chocolate Syrup.  I was disappointed.  It tastes just like regular
chocolate syrup, not specially dark.  Also, it comes in messy little cans
but not in the big squeeze bottles that regular Hershey's syrup comes in.
Still, chocolate is chocolate.  It helps improve any kind of ice cream.

I also tried the high-calcium frozen yogurt stuff that you can get at the
supermarket.  (We got Edy's chocolate something-or-other flavor, from Kroger.)
One serving has 45% of your daily calcium needs.  This stuff is reasonably
good and somewhat low in fat.  There's a slightly odd undertaste to it, but
not bad.  Still, it's a sugary frozen thing.  Nutritionally you can do better.

Yeah, but taste wise....:)

I highly reccomend the Homade Brand Lime Sherbet....YUM!!!

The other day I bought dried apricots for a recipe.  I'm not that bit on the
taste of fresh apricots, so I wasn't too excited about dried ones.  I figured
maybe they'd taste like prunes or raisins.  Not so!  They have a sweet and
complicated wonderful flavor.  I really like 'em!

What was the recipe and how did it come out?

- Backtalk version 1.3.30 - Copyright 1996-2006, Jan Wolter and Steve Weiss