What was the last new ingredient you've used (that you had never used before)?

[Anonymous]

Vanilla protein powder. My teen athletes are voracious and I’ve been experimenting with baking with it for the past couple of weeks. It’s interesting to work with, though when I bought the Costco sized container I didn’t realize it had stevia, which I hate. Luckily that keeps me from eating all the super caloric baked goods I’ve been making!

[Anonymous]

I need to find me some Za’atar.0
Can I make it myself? I have thyme, oregano, sesame seeds.
I need marjoram and sumac. Where do i get these? Surely, it's not the sumac that is going to make my mouth itch.

[Anonymous]

It wasn’t that recent but I started eating lime pickle and it’s so good!

[Anonymous]

almond extract made with bitter almond.

it was gross. never again.

[Anonymous]

Trader Joe’s chili lime seasoning. It tastes just like the Tajin brand found in Mexican markets. We use it on popcorn, fried eggs, cucumbers, jicama, cantelope..it is very good

[Anonymous]

Anonymous wrote:I need to find me some Za’atar.0
Can I make it myself? I have thyme, oregano, sesame seeds.
I need marjoram and sumac. Where do i get these? Surely, it's not the sumac that is going to make my mouth itch.

It just isn’t the same if you try and make it. We buy large bags of it in international market for cheap

[Anonymous]

Started adding some "oat fufu" flour that I bought from an African grocery store (it was on sale and I am very adventurous cook and eater) to my multigrain flour for making Indian bread.

It is the secret ingredient that helps to make the softest, poofiest, melt in your mouth light and yummy rotis.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:polenta

What do you do with this? I see it in stores but never know what to do with it. Is it like grits?

Yes.

I used polenta in lieu of a potato (baked ir mashed) as a side. Beef stew served with a side of polenta.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I tried to use light coconut milk for a half-azz stir fry sauce and it did not come out good at all. I hate curry so was trying to avoid that flavor, but didn't have the other strong spicy basil or peanut butter I would need. I don't like fish sauce. So I'll probably not be trying that again and I'll just buy my sauces already made!

Pray tell what is "curry" flavor?

The flavor imbued by using the curry powder the recipe called for.

[Anonymous]

Sumac was new to me, although I used to have a sumac tree in my yard. I wish I had known about it then because it's versatile and delicious!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:polenta

What do you do with this? I see it in stores but never know what to do with it. Is it like grits?

Yes.

I used polenta in lieu of a potato (baked ir mashed) as a side. Beef stew served with a side of polenta.

I put meatballs on top of polenta or sautéed mushrooms. Delicious.

[Anonymous]

Anonymous wrote:Nutritional yeast on popcorn. Delicious!

+100 nooch on/in everything! We sprinkle it on our massaged kale salads; I add it to chickpea salad (like a chicken salad); I use it to make a cheese-like sauce

[Anonymous]

Not fully responsive because I’ve used it for years but haven’t seen it mentioned - ground fenugreek.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:polenta

What do you do with this? I see it in stores but never know what to do with it. Is it like grits?

Yes.

I used polenta in lieu of a potato (baked ir mashed) as a side. Beef stew served with a side of polenta.

I do this but make a well in the polenta and put the stew in the middle. DH is obsessed with this meal, but our (not usually picky at all) kids just don’t like polenta. I love it alone with a mix of cheeses.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:polenta

What do you do with this? I see it in stores but never know what to do with it. Is it like grits?

Yes.

I used polenta in lieu of a potato (baked ir mashed) as a side. Beef stew served with a side of polenta.

I do this but make a well in the polenta and put the stew in the middle. DH is obsessed with this meal, but our (not usually picky at all) kids just don’t like polenta. I love it alone with a mix of cheeses.

Is it a texture thing? I'll eat polenta or grits if I have to (to not be rude when served) but I am not a fan of the texture at all and I don't think almost anyone would call me a picky eater generally.