Friday, January 01, 2010

The Never Cooked With List Grows.....

Licensed Photo. "Farmhouse Fireplace" Taken by Roger Kirby.
I haven't worked on the list of things that I have never cooked with (but intend to try) in a while. I want to get back to working my way through that list.

I have never cooked with:
-----Ada miso (red miso). I cannot eat it
-----Almond milk (reportedly Michael Jackson had it with granola for breakfast)
-----Barley Malt Syrup. The best way to use it is along with other natural sweeteners...I do not know what sweeteners I will use it with yet.
-----Bay scallops...or any scallops. Some of the people on Hell's Kitchen make cooking scallops seem like rocket science.
-----Bean sprouts. I have eaten them. Ham and Bean Sprout Salad sounds interesting.
-----Black sesame seeds. I have seen these mentioned many times and I am really eager to try them.
-----Cashew butter
-----Chipotle Tabasco
-----Curry Powder
-----Dark sesame oil. Also sesame oil itself...seriously, I have not cooked with it or peanut oil.
-----Dry mustard
-----Edamame (though I will not be able to taste/eat due to thyroid issues)
-----Enoki mushrooms.Mild.Crunch. Used for soups and stir fries.
-----Fleur de Sel (maybe I have had this....haven't paid attention to sea salt labels)
-----Frozen ramen
-----Garlic Tabasco
-----Gobo (burdock root). Tastes similar to an artichoke. You only eat the roots....the parts the grow above ground can cause dermatitis.---too many negative aspects for my tastes. It's upsetting that I decided not to cook with this....I wanted to try a noodle dish that involved burdock root. I am concerned that it would be bad if my dog got it somehow.
-----Ground Szechuan peppercorns
-----Haricot Vert
-----Hoisin sauce. My first recipe candidate for cooking with hoison sauce is Salmon Summer Rolls with Dipping Sauce.....that way I get to learn to use the rice paper for rolling, too. I am also interested in this Beef and Green Bean Stir-fry ( I sometimes break my soy taboo and use soy sauce).
-----Hotel Bar butter. Part of New York cuisine for over a century.
-----Japanese soy sauce. There is a difference between Japanese soy sauce and the stuff we get in The States.
-----Katsoubushi (dried bonito flakes). Bonito flakes are bits of dried bonito fish and they look like wood shavings. They are perfectly edible by humans....but in the United States some companies sell them as cat treats (I do not want to eat the cat treats). Bonito is a type of tuna.
-----Kelp.Supposed to increase thyroid function...and I have thyroid problems.There are some kelp items I will be trying in addition to any recipes.
-----Leeks. I will be making Julia Child's Potage Parmentier (Potato and Leek Soup). Apparently, you can add green beans to Potage Parmentier....I will likely not like that as I DETEST POTATO SOUP WITH GREEN BEANS IN IT.
-----Mirin. A co-worker was surprised that I know what it is. I wonder if there are many recipes that one could substitute it for sake.
-----Muscovado Sugar
-----Napa cabbage
-----Nori. I tried my first Nori independent of California Rolls rolls this week. It looked like a papery-green-jerky strip and reminded me of fish skin. I liked it.
-----Peanut oil
-----Pickled ginger. I have eaten it...just never cooked with it myself.
-----Pine Nuts (never tasted one)
-----Roasted peanut oil
-----Sansho pepper (Japanese pepper seedpods)
-----Seitan (wonder how this is pronounced and I have never had)
-----Sesame Seeds
-----Soba Noodles. I have had them and had them cooked for me.
-----Sherry Wine Vinegar
-----Shimeji mushrooms. Have to be cooked....otherwise are bitter.
-----Shirojoyu (white soy sauce)
-----Shiro miso (white miso). I cannot eat it I ate shiro miso many times before I knew that it was soy.
-----Squid. I love to eat it.....but NOT pickled. Ditto for octopus on not having cooked and the same eating preferences as the squid.
-----Tahini. Tomato Salad with Tahini Sauce....talks about eating it during Ramadan (I am assuming during the non-fasting hours).
-----Tamarind paste
-----Tamari Soy Sauce. Made with more soy beans than regular soy sauce....and I will likely only be able to taste it (no soy for me). It is supposed to be smoother and have a more complex flavor.
-----Tobanjan (Chinese chili paste)
-----Tofu. Have eaten....though I don't count heating up veggie burgers as having cooked with it. I might prepare something from the "This Can't Be Tofu!" cookbook. I can no longer eat tofu products and my thyroid problem don't mix.
-----Wakame. If I figured a way to grow it, I would be careful since Wakame is invasive.
-----Wood ear mushrooms. My first cooking with Wood Ear Mushrooms will likely be Chicken and Wood Ear Mushroom Soup. The Chicken and Wood Ear Mushroom Soup uses peanut oil (which I have not cooked with yet).

-----I am re-reading the parts of Julia and Julia that I have read....and finishing the book. I originally borrowed it from the library. One of my Sister-in-Laws bought it for me as a Christmas present. I do not identify with a lot of Julie Powell's life but I do like reading about someone trying Julia Child's cooking. I am going to add Julie's book "Cleaving" to my reading list....I hope that it has something for me to learn about life but I am not optimistic (Cleaving is about Julie Powell having an affair).


Hevel said...

If you want to use leeks, i have a very simple chicken recipe with them. Leeks are a basic food group on their own. Used to grow them in my garden in Hungary.


I would love if you had a recipe to share. I plan to grow leeks....likely this year.

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