I just want to see what meals other foodies have wanted to cook but never gotten around to it and why? Also what ingredients they would like to use but also havn't used maybe as the ingredients are hard to find or expensive.
I'm usually turned off by a recipe that has a loooooong list of ingredients. I am also not a patient cook so if something has too many involved steps, I figure out a way to tweak it and make it my own or I skip it.
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'
A Trader Joe's store opened a few blocks away. I notice that they have a huge assortment of ingredients that I've never (or seldom have) cooked with. I'm very excited to make things that I've never. I bought a packet of Jack Fruit in BBQ sauce for $1.99 -- which will be my first test of Jack Fruit. (I hear that Jack Fruit is a very tasty meat replacement. I am trying hard to work up the courage to taste it. Sounds awful. LOL) Also, never have cooked with: Lemon grass. Gochujang ... I bought some. Have a recipe book that calls for it in many recipes. Almond flour ... ditto.
As Admin, I am very much hoping that our new member in their first post, does not turn out to be a seller of food items. (We don't allow folks to join simply in order to sell their wares.)
catbatty-I do not eat jack fruit regularly but I have tried it and it is pretty good, It is mainly a texture thing and not so much there for flavor, It is really pretty bland on its own but shredded and sauced, it does seem like a pulled meat. I made some with BBQ sauce in sandwiches and it was nice.
My husband grows lemon grass so I have used this a lot. It is wonderful. You will love it. Good in Thai cuisine among other things.
As for gochujang...so good. I make my own kimchi and get my gochujang at a local oriental market where nobody speaks English and none of the groceries on the shelf are labeled in English including my tub of gochujang. I would liken it to a spicy sweet Korean bbq-like sauce. It does have a kick but also a background sweetness.
and I do bake on occasion with almond flour. Depending on how much almond flour is in the recipe making up the dry ingredients, will determine the final texture of whatever your making. My cookies with all almond flour tend to be softer and perhaps a bit "more crumbly" than a traditional cookie but the flavor is nice. A mix of sweet and nutty. I enjoy many almond flour baked goods and I don't use it for any dietary reasons. I just like it. I have used it mostly in cookies, some cakes/muffins, and at Passover time since it is a good alternative when we can't use flour.