Food - New to Me

Have you recently discovered any foods that are new to you?

Here's one that's new to me. I haven't tried it, just read about Pine Syrup for the first time. From the name, I'd think it was a cleaning product, but those catalogs have a way of making everything sound so delicious.

We were absolutely delighted to find this delicate Mugolio pine cone bud syrup from Italy's Dolomite Mountain region. There, Eleonoro Cunacia harvests the buds of Mugo Pines in May, puts them in glass pots where they are exposed to the Italian sunshine until late autumn, then filters the liquid that forms, adds sugar, and cooks over a slow fire until golden in color and absolutely delicious. Try it drizzled over ricotta, yogurt, gelato or panna cotta. Or with sautéed apples and mascarpone. Exquisite! Mugolio Pine Syrup # 402199 • 3.60 Ounces $28 http://www.deandeluca.com/pantry/hon...Fcbc4AodGxHKRQ

Another new to me food. Yacon Syrup.

Yacon is a South American tuber that looks like a jicima and tastes like an apple. With health benefits and taste that have long been appreciated on its native soils, Navitas Naturals Yacon Syrup is an organic sweetener that tastes a lot like molasses, and can be used to enhance the flavor of any food needing an extra sweet touch. With half the calories of cane sugar, and containing a high concentration of the indigestible sugar inulin, yacon is not just sweet to the palate, but a healthy dietary addition for diabetics and those looking to cut calories. Navitas Naturals Yacon is grown in the Oxapampa region of the Peruvian Andes. The syrup is extracted from yacon roots that have been washed and peeled, double filtered, and flash pasteurized to preserve the nutrients. Size: 8.8 oz. Price: $10.89 http://www.shoporganic.com/product/n...eteners_syrups

A Grapple. It's an apple that tastes like a grape.

For the last two years we have gotten a pretty massive gourmet food gift basket in our IT department from a vendor which includes a little jar of cavier. Last year we tried it and none of us could stand it, so I think we ended up throwing most of the jar away. This year, we had a holiday potluck yesterday at the college I work at again. We decided to bring the cavier to the potluck to try to get rid of it. It was pretty funny to watch a few people to try it, and not like it. This included the VP in charge of the IT department who proceeded to spit out the cavier about half a second after tasting it. At the end of the potluck, there was still 3/4ths of the jar left.

I had heard of Falafel for several years but never tried it up until recently. It's actually pretty tasty but a little dry, I'm not quite sure what would be an acceptable dressing to serve with it. Aside from that little mystery, all I need to do now is figure out how you actually pronounce it.

Originally Posted by Darkbee I had heard of Falafel for several years but never tried it up until recently. It's actually pretty tasty but a little dry, I'm not quite sure what would be an acceptable dressing to serve with it. Aside from that little mystery, all I need to do now is figure out how you actually pronounce it.

I became a big fan of Mamoun's falafel when I was in high school, since it was yummy and one of the cheapest foods around. Then, when I was 18, I had a job at a falafel stand. I didn't last long, but I sure learned all about falafel!

However, I'm surprised to hear about a dry falafel. Like most deep fried foods, falafel is usually kinda greasy. It is traditionally served in a pita with sliced onions, lettuce, tomato, pickle and a tahini sauce.

To pronounce it, think of "Deck the Halls" and the way you feel after you eat one. Fa-la-full (emphasis on the LA).

BTW, if you ever find yourself in Greenwich Village, Mamoun's is still in business and doing well, and their falafels taste exactly the same and still are one of the cheapest meals available in NYC: http://mamouns.com/



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Originally Posted by elangomatt For the last two years we have gotten a pretty massive gourmet food gift basket in our IT department from a vendor which includes a little jar of cavier. Last year we tried it and none of us could stand it, so I think we ended up throwing most of the jar away. This year, we had a holiday potluck yesterday at the college I work at again. We decided to bring the cavier to the potluck to try to get rid of it. It was pretty funny to watch a few people to try it, and not like it. This included the VP in charge of the IT department who proceeded to spit out the cavier about half a second after tasting it. At the end of the potluck, there was still 3/4ths of the jar left.

Reminds me of Tom Hanks in the movie Big where he tried cavier & promptly let it fall out of his mouth. Funny stuff.

I've been trying to find alternatives to corn syrup for making candy... I found Lyle's Golden Syrup and will be trying that tomorrow.

http://www.lylesgoldensyrup.com/

Originally Posted by tfacey I've been trying to find alternatives to corn syrup for making candy... I found Lyle's Golden Syrup and will be trying that tomorrow. http://www.lylesgoldensyrup.com/

Just curious, but why are you trying to find an alternative to corn syrup for making candy? The corn syrup (like Karo) is not the same as high fructose corn syrup as far as I know. The corn syrup is typically used to help prevent premature crystallization in the candy. I just wonder if the golden syrup would have the same effect at all since it is derived from cane sugar.

Originally Posted by elangomatt Just curious, but why are you trying to find an alternative to corn syrup for making candy? The corn syrup (like Karo) is not the same as high fructose corn syrup as far as I know. The corn syrup is typically used to help prevent premature crystallization in the candy. I just wonder if the golden syrup would have the same effect at all since it is derived from cane sugar.

We are a wheat, corn and soy free household.

Originally Posted by tfacey I've been trying to find alternatives to corn syrup for making candy... I found Lyle's Golden Syrup and will be trying that tomorrow. http://www.lylesgoldensyrup.com/

Taste of Home magazine says, "For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water."

http://www.tasteofhome.com/Cooking-T...for-Corn-Syrup

Originally Posted by Darkbee I had heard of Falafel for several years but never tried it up until recently. It's actually pretty tasty but a little dry, I'm not quite sure what would be an acceptable dressing to serve with it. Aside from that little mystery, all I need to do now is figure out how you actually pronounce it.

You would serve it with fire roasted tomato aioli of course.

Originally Posted by secular You would serve it with fire roasted tomato aioli of course.

Well, if we all thought of serving falafel with fire roasted tomato aioli, we would all be in the Pillsbury Cook Off.

Smarty-pants!

Originally Posted by annulla Well, if we all thought of serving falafel with fire roasted tomato aioli, we would all be in the Pillsbury Cook Off. Smarty-pants!

teehee!!!!

It's also quite excellent with tzatziki sauce. I've never had a dry falafel.

Saw this in the store and was dying to buy it, but I had a bunch of errands to run and couldn't carry it with me. I'm going to go back and buy a carton as soon as I can.

Introducing Almond Breeze Almondmilk Coconutmilk Blend. Our almonds have been carefully blended with real coconut to produce a rich, creamy non-dairy beverage that we are sure you will enjoy. http://almondbreeze.com/?navid=530