Unusual ingredients

building_with_lego

LameWolf wrote: »

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The other use I know of for cider vinegar is diluted with water as a drink, it's supposed to aid arthritis sufferers. In fact, that's how I first started using it, years ago. It's quite sharp though, and not to everyone's taste.

I take it with orange or grapefruit juice and sparkling water, my mum claims it improves pineapple juice.

I don't have arthritis but I do get at least one stonking cold during the autumn; if I've been taking this I tend to bounce back quickly as it's supposed to have some sort of immune-system boosting properties.

Shereen

TravellingAbuela wrote: »

I have four tubs of Sumac in my cupboard!!! I wanted some for an Egyptian recipe but I couldn't find any locally. DH had cause to visit the next town and came back with TWO tubs from a supermarket there. Same afternoon DD found some in a little Middle Eastern shop near her work and bought me a tub! I meanwhile had ordered some off E-bay not knowing three tubs were heading my way. So I ended up with 4 tubs and I still haven't made the Egyptian recipe!!

Sumac's lovely sprinkled on top of things like hummus, it adds a slight citrussy taste which works well in a dip.

trolleyrun

I have a jar of Italian truffles. Not the chocolate version. They're Black Summer Truffles. BBD of 2012 but the jar hasn't been opened. There's at least 4 in there. Any ideas? Just wondering if I can freeze the rest if I use one in a risotto or similar.

Anne_Marie_2

trolleyrun wrote: »

I have a jar of Italian truffles. Not the chocolate version. They're Black Summer Truffles. BBD of 2012 but the jar hasn't been opened. There's at least 4 in there. Any ideas? Just wondering if I can freeze the rest if I use one in a risotto or similar.

Not sure about freezing to be honest.

Infuse one in some olive oil, not sure how long it would take as never done it. I love truffle oil and use it for all sorts of dishes, even including the humble mash.

Make some truffle butter (think that you could possibly freeze that).

Definitely use in a risotto. Also nice in a creamy pasta sauce.

Remember seeing a Gordon Ramsay recipe using Philly cheese, sour cream, chives and a little truffle oil for canapes. Really nice, I did it ages ago, and heated up the leftover mix and served with pasta, although I used Greek yoghourt rather than sour cream.

jackyann

cider vinegar will keep almost for ever, and can be used in just about any other recipe that calls for vinegar (excpet balsamic, rice etc.)

Lizling

I've been told that soaking your feet in cider vinegar cures athlete's foot! Truely versatile stuff! :rotfl:

kerri_gt

Lizling wrote: »

I've been told that soaking your feet in cider vinegar cures athlete's foot! Truely versatile stuff! :rotfl:

Wouldn't use it to cook with after though :rotfl:

lostinrates

TravellingAbuela wrote: »

Lostinrates, your ideas for Sumac spurred me on to fish mine out of the cupboard and give it a try. Sadly 2 of the tubs were passed their sell-by and didn't smell of much, so they have hit the bin! The other 2 are still in date and for lunch I used some in a recipe for roasted vine tomatoes. Yummy!

I'm sad some was ood. I'm glad you are using the rest now and that you liked it with your tomatoes!

Maybe you'll be another addict :T

Lizling

Another use for semolina is to thicken soup. Just whisk it in about 10 minutes before the end.

nearlyrich

Blade mace goes in leek and potato soup in this house in fact I put some in the pot yesterday when my original plan was leek and potato soup which turned into vegetable soup in the end...