Cool cooking stuff

Discussion in 'All Other Discussions' started by Gina B, Dec 1, 2011.

  1. Gina B

    Gina B
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    I've made two new discoveries lately.

    One is Rose and Ivy vanilla. I am in LOVE with this stuff! It is aromatic and strong. It contains no sugar, which is awesome. I use less than half of it compared to using artificial vanilla flavor and I bought it at less than half the normal cost, so it's completely worth it!

    The other is white truffle infused oil. To my knowledge, I've never tasted it before. Just a tiny drizzle adds this giant, wonderful burst of goodness to just about everything so far! (I love mushrooms, maybe that helps?)

    I enjoy the opportunity to try out new things, especially when they are things that I could never afford otherwise, but can at this store because they discount everything. (but rarely have the same thing twice on these specialty type products)

    So what's new in your world of food? Are you adventurous, or do you like to stick with what you know? What are your favorite things and little secrets that make things extra good, things others may not think to try (like grape jelly when making meatballs) or simply may not have heard of yet or only heard on tv, like my experience with the flavor of white truffles?
     
  2. blackbird

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    My wifey is more of a traditional cooker----Alabama style

    I like to expound upon the unknown----Cajun Louisiana style

    She likes Chicken baked in the Oven

    I like Chicken smoked in the outdoor Smoker/Grill

    She gets on to me for eating too much and for eating too much salt----I tell her that if I'm gonna have a cornorary heart attack---I want it to be the best one anyone has ever had!!!:laugh:
     
  3. blackbird

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    I bought a Cajun Injector for my Bday not long ago----and for the life of me I can't find it anywhere in the house!!!
     
  4. DiamondLady

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    Panko bread crumbs.....greatest discovery I've ever found. I've always been a "dredge in flour and fry" gal, but with panko you get the same crunch without all the grease.

    Gina, where do you find the vanilla and truffle oil?
     
  5. Gwen

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    Trying new things is so much fun! I tend to be more adventurous with cooking and especially enjoy Asian food. My most recent favorite thing is coconut milk! I just adore it. I use it instead of regular milk in chicken mushroom soup, and it is divine. I have also recently discovered coconut water. YUM. Much healthier than coke, and tasty, too!

    I've never had truffle oil (at least that I know of) but now I'll be on the look out for it. And the Rose and Ivy vanilla, too!
     
  6. blackbird

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    I saw the same episode of Gilligan's Island-----------Skipper finally got burnt out on Coconut!!!!!!!!
     
  7. PamelaK

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    I have started substituting Greek yogurt for sour cream in several dishes and as a topper - just as yummmy!
     
  8. Gina B

    Gina B
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    The store is one I've never heard of until moving here, but I think they said they're also affiliated with TJ Max, which I have seen before this state.

    It's called Marshall's. The section they have for this stuff is pretty tiny and they seem to rarely get the same thing twice, so you gotta jump on it when you can. I have an i-phone so I stand there and look stuff up to make sure it's worth it. Some of it isn't, it's just fancy packaging, but a lot of it really is. For example, they had a few different truffle oils, and I quickly learned online to make sure it actually contained a percentage, not just truffle aroma or flavoring as that is artificial. I still ended up buying some of the aroma oil anyhow since it's still good stuff. HA! Ignorance is beneficial in stuff like that because you don't know any better and can still enjoy it. But they also had some of the real stuff, which I'll try out soon and see how much difference there really is between that and the essence infused.

    I like the Panko coating too, but found out the hard way that it burns a lot easier so if the stuff being cooked is too thick, it won't be done all the way inside before the coating is overdone. A lesson worth learning though, that's some nice stuff! Especially on shrimp. Mmmm....

    I've never tried much coconut stuff in actual cooking. We buy the coconut drinks and milk sometimes, but I'll have to make an attempt to use it in cooking. My poor husband doesn't like mushrooms OR coconut, so that will have to be something I try for the rest of us and make him an alternative. Combining both might send him over the edge. :laugh:
     
  9. Melanie

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    Coconut milk and cream are delicious.......so be careful with it I am pretty sure it is all bad as far as the fats are concerned...but like everything is fine in moderation!!!

    I have been getting into the slow cooker and vegetarian options for economy sake more than anything else.....my oh my there are some absolutely delicious ways with lentils and other legumes, particularly in the mild curries. I made a wonderful potato and peanut curry based on an Indonesian dish...yummy and filling.

    I adore Greek styled yoghurt...a goodly dollop with fresh fruit is a great dessert in my opinion.

    Been playing about with some totally foreign foods from places like Texas and someplace which does Cajun styles (This is tongue in cheek!!!) but things like okra and cornbread are really very foreign in this neck of the woods.

    Combining both might send him over the edge.....oh men!!! how can he not like mushies and coconut!!! oh well all the more for you and give Mr Boring a great big steak and chips and a tiny amount of salad...and for a genuine kiwi twist top the lot with a fried egg.
     
    #9 Melanie, Dec 3, 2011
    Last edited by a moderator: Dec 3, 2011
  10. Gina B

    Gina B
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    Anything curried is delicious in my book!

    I did buy a tiny bit of REAL black truffle. WOW! Amazingly strong and delicious. We're doing steak and mushrooms tomorrow, really looking forward to the mushrooms. YUM!
     
  11. Arbo

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    You do realize you have stepped off a culinary ledge from which there is no return? :smilewinkgrin:
     
  12. Arbo

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    A few years ago when I semi-retired and started taking on more cooking duties, I had a minor epiphany when I started using fresh herbs (as in garden to plate in an hour). The dried-in-a-jar and so-called fresh herbs from the store are not nearly as potent, flavorful, or clean-tasting as what we've experienced from our back yard.

    We have, in the last couple of years, primarily focused on sweet basil, chives, rosemary, and garlic. We go through quite a bit of these, and they are easy to grow.
     
  13. Gina B

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    Yes, and it frightens me. :eek: I wrapped pre-packaged hot dogs in canned crescent roll dough, baked them, and forced myself to eat one just to stay grounded. :laugh:
     
  14. PamelaK

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    That potato and peanut curry sounds wonderful! I am also enjoying using pumpkin in homemade pasta sauce and chili.
     

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