[mudbug]

and have no idea what to do with it?

I think for me it would be parsnips...

ALOE.... My grocery store always has this bin in the produce section with what looks like really large Aloe stalks... do you cook with them?

[ June 19, 2001: Message edited by: OneSockChef ]

[mofo1]

cchiu,
I love parsnips! Use them in winter braises, especially pork. I've also been seeing them paired with lobster. They're kind of hip right now. They are also great sliced and fried like potata chips. They're sweet and a little peppery. As for my choice, jicama. It is something that I can't find a good use for. I want to like it but I can't.
oops, You spell potato, I spell potata.


[ June 19, 2001: Message edited by: mofo1 ]

[shroomgirl]

Parsnips are lovely....mashed with potatoes, roasted with other roots, raw thinnly curled over greens in a salad....
Jicama...in slaw for a crunch or as an addition to veg under fish with an Asian sauce
Mine would be Cardoon? spiky and big...I don't know what size is the best, I think braising or gratin but other than thatI'm clueless.

[isaac]

well, for me, it must be coconut. i can justafie spending money for whole coconut to just bust it open and drink the juice from it.

also, iceberg lettuce.... i cant stand usuing it.

[Pastachef]

Mine would be cows tongues, pig ears and feet. YUCK! Also souse

[ziggy]

here in arizona i gotta admit it's the cactus. It's in every produce section...i'm intrigued but have no idea what to do with it. will have to finally breakdown and buy some, do a little research and try it very soon here...

[monpetitchoux]

Shroomgirl: cardoons should have small streaks of purple in it. Should be firm and feel juicy like good celery. At home, trim lightly the edges. I like to pull the strings off. Drop in acidulated water to keep from dicoloring (they're like their cousins the artichoke in this way). Braise with lamb and potatoes with some tomatoes. Braise by itself until tender with a little garlic. Braise with pork shoulder.

For me, it's celery root. I always want to buy it but am afraid I won't like it. Funny this has never stopped me from buying anything before.

[coolJ]

Hey Pastachef, you could take the cows tongue and make headcheese..

[Pastachef]

No thanks, CoolJ. I'll just stay with my familiar ingredients.

[KyleW]

Beef tongue is big in deli's in this part of the world. Nothing wrong with tongue on rye with a little mustard. For me I think the mystifying ingredient would be tripe. It just looks a little too funky.

[isaac]

try eating smoked beef tongue. i tried it when i was in school but i thought i wouldnt like it but i LOVED it.

[Pooh]

Salsifis. I had no clue what they were or what to do with them.

They looked like dead stalks of wood to me!



[ June 20, 2001: Message edited by: pooh ]

Pasta Chef,

I have to agree with you on the cows tongue. I almost ate some at a Greek restaraunt in NYC one time, When I fount out what it was I asked the waitress to remove it from my plate and bring me new silverware. I heard it was like fried bologna, but I don't want to taste anything that can taste me back.

I use Ham hocks when I cook beans, it gives it a rich flavor and if you take the meat off the bone and put it back n the soup most people think it's ham. I just let them believe it and don't tell them it's pig ankles.

[Svadhisthana]

Jicima and apples can combine for lovely cole slaw. And www.cookinglight.com has some recipes using cactus. (I haven't tried them yet, but am curious)

As for what I don't know what to do with..............hmm, I'll have to think a bit on this one.