Archive | August, 2014

8 Vegetables You Have Never Eaten (and May Never Want to Try) – New Food Friday Flash

15 Aug

I’ve covered some of the fruits you’ve never tried or even heard of in the last two New Food Friday Flashes and I could do more. Maybe I’ll come back to fruits in the future. Today I’m covering vegetables that you’ve never tried or heard of.  It’s good for your health to eat your vegetables but in some of the vegetables listed below, it might be better for your health if you avoided these vegetables!

Also, I couldn’t find a photo of any of these vegetables but I found a nice photo of what is a “forgotten farm in Minnesota” according to the photographer and selected it for my featured image.

 

Ackee

The alternate name for Ackee is vegetable brains. Is that because if you eat it you will get smarter? Unfortunately not. It’s because it looks like brains. Does it taste like brains? No. How do I know? I’ve eaten a brain sandwich at a country fair once. It was fried pork brains. It had a mild flavor and was served on a bun with either mustard or ketchup. I asked for one side mustard and the other ketchup. But I digress. Vegetable brains, (Ackee) tastes like scrambled eggs according to some. Looking at a photo of Ackee as it is ripening on an evergreen tree, totally creeps me out. It can only be picked when it has turned completely red, has been split open showing it’s “smile” revealing two black seeds that look like eyes. Anything other than the creamy yellow pulp cannot be eaten nor can the unripened fruit because it is fatal! Yipes! You can find this vegetable in the forests of the Ivory Coast and Gold Coast of West Africa. Served with salt cod, it is Jamaica’s national dish! Canned Ackee is available around the world and completely safe. Don’t forget to eat your veggies!

 

Celtuce

You would think that Celtuce is a cross between celery and lettuce but it isn’t. It is sometimes called Chinese lettuce as it originated in China. It is grown mainly for its thick, tender stem, but its leaves can also be eaten. In China, the stems are broiled or boiled, added to soups, and used in stir-fries with meat, poultry, or fish. It is grown mostly in home gardens and is not widely known. When cooked, the stem tastes like a cross between squash and artichoke which means that I would like it a lot!

 

Marsh Samphire

This vegetable is shaped like miniature Arizona cacti but flourishes in the mud of salt marshes around the coastlines of England and France. Collecting and cleaning it is messy and time-consuming. Marsh Samphire is also known as glasswort and was once used in glassmaking! Today, however, it and its relatives are seen as plants of the future because they will grow in salty conditions. To cook, blanch without salt (because it is salty) and add butter. It is served in salads and on trout. Cultivated varieties can be imported from Israel and the Gulf. Its nickname is sea asparagus.

 

Angelica

The healing powers of Angelica, according to the people in France’s marshy Poitou-Charente region where Angelica has grown for centuries, have used it as an antidote to poisons. Hmmm, possibly good to eat after you eat Ackee (above)? Angelica is a member of the parsley family and also grown in Italy, Scotland, Germany, Scandinavia, Russia, and parts of North America. It can withstand the temperatures of Iceland and Greenland. The leaves can be shredded in salads and used in omelets and fish dishes. The stems are often stewed with rhubarb or made into preserves and jams. Today, it is most commonly used as a candied confection for cakes, sweet breads, and cheesecakes. The leaves and stems taste like licorice.

 

Golden Needle

One of the least familiar ingredients to the Western world is golden needles also known as tiger buds. That is, unless you’ve heard of the folk song, “Silver threads, golden needles can’t unbend this heart of mine….” Sound familiar? These buds range in color from pale gold or orange to dark amber in its dried version. They are often added to noodles and meats prepared over high heat. Their sweet, musky flavors complement woodears, enokitake, and misos and appear together in recipes across China and Japan.

 

Ratte Potato

Unlike other vegetables or fruits with names that mislead you to believe their taste, shape, or lineage is why they were so named, this particular vegetable actually was named Ratte Potato because it, alas, looks like a rat!  Eeeeks! Leave it to the French to take care of that problem: they called it Quenelles de Lyon. Ratte’s texture is dense, firm, resistant to breaking down, and yet smooth. They have a nutty taste similar to chestnuts.

 

Huitlacoche

Huitlacoche is also known as corn smut. Part of its name is the Aztec word for dung. I’m not making this up folks. Truth is stranger than fiction. It is a naturally occurring fungus that disfigures growing corn. I’m surprised I never heard of it, considering that Indiana is a corn-growing state. We (we?) must call it something else. The corn kernels swell and mutate into distorted silvery blue lumps with black interiors. How divine. It has a mushroom-like flavor with hints of corn and licorice. It is usually sautéed with garlic and onion and used to flavor traditional Mexican dishes. It can be difficult to find fresh huitlacoche outside of Mexico, but specialty food stores in the US and Canada often stock flash-frozen or canned versions in the event you are dying to try this.

 

Stinky Tofu

Known as ch’ou doufu in Mandarin, it has a mild, faintly sour, beany flavor which is far surpassed by its gargantuan aroma. As you might have guessed, it is a fermented concoction made with vegetables, herbs, shrimp and sometimes other seafood items. There are many, many fermented vegetables served around the world but I chose this one because it is often eaten as street food in China, Taiwan and Hong Kong where you might encounter it in your travels. It is deep-fried until crusty then dressed with spicy sauces, and topped with chili oil and garlic in Hunan. How will you know it? Your nose knows.

 

Based on some of the description of these vegetables, is it any wonder kids don’t eat their vegetables? Poison? Used in glassmaking? Rats? Dung, and Stinky? Those are hardly enticing descriptions. Consider yourself lucky. You didn’t have to look at the photos of these vegetables as I did when doing the research! On the other hand, don’t little boys love gross things? The grosser the better? Maybe you can tempt your non-veggie eater with a plate of Ratte Potato or Ackee!

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“Orbit” by John J. Nance

9 Aug

All work and no play makes Johnny a dull boy. When you follow a healthy lifestyle, you want to be sure to eat right, get enough exercise and enough sleep, and also incorporate entertainment into your life. If the entertainment you choose is educational, all the better! Audiobooks fill that bill for me.

 

This is a review of the audiobook “Orbit” by John J. Nance. It is a bit unusual that the author is also the performer of this audiobook. Nance did a great job! This was especially surprising to me since I am such a big fan of performer Dick Hill. I still favor Mr. Hill over Nance, but Nance’s writing is so strong and so vivid that it put this audiobook over the top. He has a gift for detail.

 

Recently, I had seen the movie Gravity with Sandra Bullock and George Clooney. Two people told me they didn’t like it. I ignored them because generally, I love space movies. I enjoyed Gravity very much as I knew I would. But when I noticed the audiobook, Orbit, on a shelf, I wondered if it would be too soon to see another space flick, knowing that it might be similar to Gravity. I decided to give it a try regardless.

 

It started out being similar to Gravity; even so, I was getting into it anyway. I can usually tell by the first disc if I’m going to stick with it or not. Then, it took an interesting turn. Each turn it took was more interesting and exciting and surprising than the next! I was hooked before the end of the first disc.

 

This is an audiobook that is difficult to turn off, that’s how good it is. The main character, Kip Dawson, wins a trip to outer space. His second wife (his first one died in a car accident) doesn’t want him to go. She and his daughters are terrified that something will go wrong. Kip knows the company offering the trip has a clean record. He is confident nothing will go wrong. But something goes very wrong.

 

We are told that if anything does go wrong, nobody will come to his rescue. Not NASA, not the Russians, not the Chinese, nobody. It would be too expensive. Besides, this is a commercial flight. This, readers, is the future of outer space. Our grandchildren may be lucky enough to book such a flight!

 

While Kip is in space, he witnesses a tragic accident on board and has accepted the fact that in four or five days, his oxygen will be depleted and he will die.  He decides to record his thoughts on the ship’s laptop computer. All communication systems are down so he writes to what he anticipates will be a reader sometime in the future who finds the spaceship. It could be a few days, weeks, months, years, or maybe never. He doesn’t know. So, he writes about his first girlfriend. He writes about his second marriage and how unhappy he is in it. He writes about his oldest son who hasn’t forgiven him for the death of his mother, Kip’s first wife. He writes about sex and how important it is to him and to all men! What the heck, right? Who’s going to read it? Probably nobody! Right?

 

Oh contrare, mon ami! As it turns out, the space engineers who built the ship set up a separate communications link on the laptop so that it could download information. It was only one-way communication. A kid on earth, someone who had gotten into trouble hacking once before, hacked into the Kip’s laptop. What are the chances?

 

I won’t spoil the ending or even the middle, but this was a great story – so much fun with a good ending and a positive, inspirational message. I loved it and I was sorry when it ended! It will make you laugh and it will bring a tear to your eye. Make an effort to get a copy. There are nine hours of listening pleasure on eight discs. I’m giving a very strong recommendation.

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