OT: - Weirdest ingredient in your kitchen? | Page 2 | The Boneyard

OT: Weirdest ingredient in your kitchen?

Lark's vomit.

Used in the Ram's Bladder Cup.
 
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Dove said:
Probably not weird but does anyone use bee pollen? Is it legit?
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My wife’s friend’s brother has Lyme’s and he has to get stung by bees to control the symptoms. They ship him live bees and his mom uses tweezers to pick up the bees and stab him in the spine with them
 
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Dream Jobbed 2.0 said:
My wife’s friend’s brother has Lyme’s and he has to get stung by bees to control the symptoms. They ship him live bees and his mom uses tweezers to pick up the bees and stab him in the spine with them
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That is supposed to help really bad arthritis too.
 
We keep a variety of bush medicine ( plants, herbs, etc.) from South America and the Caribbean. We bring it back on our own. Theres also a dehydrated milk product that my wife’s family grew up on from South America that always shows up whenever someone takes a trip
114F9373-40C9-41A6-BFB3-8A4C96EB21BF.jpeg
 
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Northbound said:
Yup for sure, but much better as lengua tacos in my book, which is how i’ll probably prepare it as its an easy 1 hour in tue pressure cooker then onto a hot cast iron pan to get the outside crispy.

Its not good looking for sure and i usually save the reveal until post meal.
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Yep, I probably eat lengua tacos every week or two. Can get lengua at every taqueria and cabeza at many, they are delicious.
 
ME and no I am not thedecomposing body upstairs, at least not yet. Gross.
 
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Not too crazy... I’ve got some smoked ham hocks in the freezer and some oyster sauce in the fridge. Got some very stanky fish sauce and bonito flakes in the cupboard too.
 
CTMike said:
Maybe chia seeds? Nutritional yeast? Coconut aminos? Almond flour? Basically all the stuff that Mrs. CTMike bought on a whim and has never touched, yet refuses to ever get rid of.
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Love chia seeds. Toss some in some iced tea or something and let them absorb some liquid. Extra pulpy!

Nothing crazy in our kitchen, unless maybe the wife makes an appearance, I’m the cook. With two young kids I don’t often branch out into anything too exotic. Maybe some sofrito for rice and beans?
 
CTMike said:
Maybe chia seeds? Nutritional yeast? Coconut aminos? Almond flour? Basically all the stuff that Mrs. CTMike bought on a whim and has never touched, yet refuses to ever get rid of.
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She must read the same blogs as Mrs DJ2.0
 
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Dream Jobbed 2.0 said:
My wife’s friend’s brother has Lyme’s and he has to get stung by bees to control the symptoms. They ship him live bees and his mom uses tweezers to pick up the bees and stab him in the spine with them
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I read an interesting thing about bee's. If you ask most people. they will tell you they have been stung by a bee in their life. But a low percentage of people have ever been stung by a bee. Bee's rarely sting. The mistake most people make is that they refer to a yellow jacket as a bee. A yellow jacket is not a bee. It is a wasp.
 
It varies. Vietnamese saffron is the latest, but I can't ignore the fact that I have 5 different paprikas . Don't get me started on vanillas. Even for something as common as oregano, as you know point of origin is important, so how can a serious cook function without 4 or 5 different oreganos.
 
I was going to say saffron. I have a 1oz jar. But it's so expensive I'm hesitant to use it. I'm never sure that the dish I'm making is saffron-worthy.
 
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Sumac... ayup, use it for "souring" - usually venison. Saffron... ayup, can't make a decent risotto without it. (But I'm pretty sure it's Greek or Mediterranean) Juniper berries, same as sumac, goes well in salmon. Truffles? Bloody expensive ($200 for a golf ball size one). Can't think of anything else other than the weird grains (faro, barley, quinoa, etc.) I like to try out in soups and cereals.
 
A few less common ingredients I love using:

Valencia orange peel (McCormick Gourmet™ Orange Peel, Valencia ) - Really good addition to a bbq or other sauce.

Powdered MSG - No messing around with soy sauce or fish sauce. Give it to me straight.

Or in a similar vein, hondashi.

Harrisa, gochujang, and a few other similar foreign hots.

Not exactly strange or unique, but I use shallots instead of onions 90% of the time and about 40% of the time when the recipe calls for garlic I add them in addition, so I always keep on hand.

I've also been very into fennel lately.
 
Other than Budweiser, the American swill, a well intended spouse bought in error many months ago ...

... a quick look suggests some possibilities from one cabinet:
Dried Mushrooms x6, best tasting variety appears like a white birch bark/rattlesnake skin hybrid
Pork lung chili sauce
Sweat Beam Sauce (not sweet bean, nor Jim Beam)
Black bean chili oil
Rose bean curd
Fermented bean curd with sesame oil
Sesame Jam (paste?)
Crisp Chili Oil with Soy Protein
Sweet Osmanthus (tea olive) Flower - know it’s used as dessert
Ohgon No Aji “Mild” BBQ Sauce (ingredients: apple, peach & plum purée, soya, honey, sake, sesame oil)
Uhaghi Sushi Sauce - last 2 not so obscure
 
Devland said:
I read an interesting thing about bee's. If you ask most people. they will tell you they have been stung by a bee in their life. But a low percentage of people have ever been stung by a bee. Bee's rarely sting. The mistake most people make is that they refer to a yellow jacket as a bee. A yellow jacket is not a bee. It is a wasp.
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Thanks Sheldon :-)
 
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Squid (actually I think it’s cuttlefish) ink. My older daughter is a very picky eater but surprisingly she loves the slightly briney taste of squid ink pasta; pasta alla seppia. I could buy the pasta from the same place I get the ink but we prefer to make the pasta very fresh ourselves.
 
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