Ingredients (Page 2)

Introduction to various foodstuffs and ingredients, along with recipes and information on how to prepare and use them in your own kitchen.

Broccoli Rabe

Broccoli Rabe

Broccoli Rabe – a.k.a. Rapini

Sometime ago, I did a post featuring Broccolini and I described it as being something of a cross between Broccoli and the Chinese vegetable, Gai Lan. Broccoli Rabe, also known by the Italian name ‘Rapini’ is somewhat related to Broccoli, and shares some similarity to Gai Lan, but the taste profile is a little different.

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A bottle of Kikkoman™ Japanese Eel Sauce

A bottle of Kikkoman™ Japanese Eel Sauce

Japanese Eel Sauce

If you haven’t encountered Japanese Eel Sauce before, you may be wondering whether it is a sauce made *for* Eel dishes, or one made *from* Eels. Well, the short answer is… both. It is well worth trying though, and quite easy to find. Rest assured, it will not make any food you use it with taste ‘fishy’ in any way

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A package of ground Ostrich Meat Patties

A package of ground Ostrich Meat Patties

Ostrich Meat – An Introduction

I have seen Ostrich steaks offered on restaurant menus a few times within the past decade or so, but, on each occasion, other items were more appealing for one reason or another so I have yet to try it in a restaurant dish. The meat is still not that widely available in grocery stores as yet, but I recently purchased the package of ground Ostrich Meat you see above and tested it in a couple of recipes.

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Giant Water Bug Essence

Giant Water Bug Essence

Giant Water Bug Essence

I purchased the cooking ingredient you see above at an Asian grocery store out of curiosity, and without knowing exactly what it was. I am posting about it, not so much because it is an extremely versatile, or useful ingredient, but rather because it is quite unique and worth trying if you get the chance.

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