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Wednesday, April 22, 2009

ingredients


H
ere are a few things we have floating around over here at CheWhat that are in bad need of attention.



King oyster mushrooms are often very available this time of year. These are small compared to the jumbo clubs that they can be.



White and brown beech mushrooms are also pretty common throughout the spring.



Tamarind. This has a few uses all of them secret, and it looks like I am not the only one.

18 comments:

buffalodick said...

I think I'm one of the few that know a key flavor ingredient in Worcester sauce is tamarind..

duodishes.com said...

Saw these lil 'shroom babies surrounding that gnocchi. Thanks for this background info.

Malar Gandhi said...

I love worcester sauce...coz' its key ingredient is Tamarind. Love it.

First time here...you have a kool space here.

doggybloggy said...

buff: the words out on that one....

duo: these came from chinatown but they will be popping up wild very soon

malar: welcome to ChezWhat...

Elyse said...

Those mushrooms are gorgeous. Mmm, maybe I need to run to the farmer's market to get some mushrooms...

Jenn said...

Mmmm... Tamarind. There's a sweet and sour treat from the Philippines that uses tamarind.

Mushrooms and tamarind would go wonderful together.

doggybloggy said...

elyse: very soon I will be foraging and finding plenty of wild mushrooms - I cant wait!

jenn: do you have any other ideas? would you make a syrup or a chutney?

Ramya Vijaykumar said...

We make use of tamarind almost everyday... hope to see luxurous dishes 2morrow...

Leela said...

I've been away from this blog for only a few days and you've been cooking up all sorts of delicious-looking goodies. (The picture of that chicken cordon who just slayed me ...)

Tamarind has *so* many uses. I love it so much. Growing up, we had tamarind candy, preserved tamarind, tamarind dip, tamarind chutney, tamarind soup, tamarind cake, ... I'm sounding like that shrimp guy in Forrest Gump.

doggybloggy said...

ramya: the pressure is on....

leela: I have had tamarind candy, tamarind chutney, agua de tamarindo, and just plain chewed on the pulp but I am wide open for new ideas

Mandi said...

Hey there, thanks for the comments and if I am ever in NYC - you have a deal!!!! HA HA HA

That will be the only way to make an "accurate assessment"!!!

monica said...

wow those orchids are amazing! the mushrooms , especially the big ones, have a somewhat naughty look...:o)

Anette said...

What I learn here at L'├ęcole du chien d'aliment! (pardon my french, its probably poor, but I felt it was the right thing to say)
The little mushrooms are as sweet as they get! Tamarind is new grounds for me!

Belle said...

That's why I love you Doggy. I knew nothing about Tamarind. I didn't even know about the Worcester Sauce. Although I do know about the anchovies.
I'm off to Google..

Hornsfan said...

i'm a big fan of the mushrooms and the tamarind is something i'd have to play with to find a use for (i'm one of the uneducated) but the orchids....?? pretty but useful?

doggybloggy said...

mandi: thats how I see it!

monica: they do, dont they....

anette: there will be a test at the end of the month so dont forget to study....

belle: thats the nicest thing to hear in some kind of off the wall way....

hornsfan: you are in Texas - you have maybe seen it offered as an 'agua' a mexican drink...

TavoLini said...

oooh--I'm excited by both the mushrooms and tamarind. Sweet and spicy? Used together or separate? I keep hearing all this about worcestershire...you going to incorporate some anchovies?

The Diva on a Diet said...

I tip my cap to you, doggy, tamarind intimidates me. Love the flavor, but I seriously wouldn't know what to do with one if it hit me in the head.

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