Jan 23, 2017
I found a place you can buy Scottish Haggis online. shop.scottishhaggis.com/...ggis.aspx
But I don't think I'm going to try any.
"Sheep lights" is the main ingredient of haggis - that means sheep lungs and heart, stuffed in a bag made of who knows what. But they even sell vegetarian haggis - now isn't that an oxymoron?
If you have a recipe for haggis, or if you've eaten it and find it to be good, please share. I mean, this has been going on in Scotland for a couple thousand years, so it can't all be bad, can it?
Authentic Scottish Haggis
Jun 1, 2016
May 31, 2016
Short-Rib, Kim-chi Sliders on Gyeran-Bbang Buns
Oct 10, 2012
Jun 25, 2012
Koreans eat so much of this super-spicy condiment (40 pounds of it per person each year) that natives say “kimchi” instead of “cheese” when getting their pictures taken. The reddish fermented cabbage (and sometimes radish) dish—made with a mix of garlic, salt, vinegar, chile peppers, and other spices—is served at every meal, either alone or mixed with rice or noodles. And it’s part of a high-fiber, low-fat diet that has kept obesity at bay in Korea. Kimchi also is used in everything from soups to pancakes, and as a topping on pizza and burgers.
Why to try it: Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer.
What to do with it: There’s no need to make your own; just pick it up in the refrigerated section of your grocery store or an Asian market for around $4 per 32-ounce jar (Sunja’s is one popular brand). You can wake up your morning by scrambling eggs with kimchi, diced tomatoes, and mushrooms. Use it as a wrap filling or to top a baked potato. Or try Spicy Beef and Kimchi Stew, which won our test kitchen’s top rating.
Jun 24, 2012
Lentils are to India as meatloaf is to America: the quintessential comfort food. Ranging from yellow and red to deep black, these tiny disc-shaped members of the legume family are eaten in some form at least twice a day in “any self-respecting Indian household,” says Kavita Mehta, founder of the Web-based Indian Foods Co. In fact, India is the world’s biggest producer and consumer of lentils. Known as dal, lentils typically are served at every meal with steamed rice or bread.
Why to try them: This “super food” gives you protein and cholesterol-lowering soluble fiber, as well as about twice as much iron as other legumes. And lentils are higher in most B vitamins and folate, which is especially important for women of childbearing age because folate reduces the risk of birth defects. Plus, U.S. Department of Agriculture researchers discovered that the pigment in Beluga black lentils acts like an antioxidant and helps protect against heart disease, cancer, and the aging process in general. Not too shabby for something the size of a pencil eraser.
What to do with them: Lentils can be stored a long time, are easy to make, and are one of the cheapest protein sources going, at just 75 cents per pound at grocery stores. And unlike other legumes, you don’t have to soak them before cooking. Just rinse them in cold water and simmer in water or broth. Enjoy them plain or spiced with herbs, onions, or garlic.
Jun 23, 2012
A typical Japanese eats soy for breakfast. And lunch. And dinner. “We eat tofu every day,” says Mamie Nishide, a cooking instructor and recipe developer who’s a native of Nara, Japan. Soybeans, first grown in tropical Asia thousands of years ago, are used in everything in Japan from soy sauce (as ubiquitous as ketchup) to vegetable oil, tofu, and the fermented soybean paste called miso. Japanese eat more soybeans than anyone else, and the long-lived Okinawans top the list at about 60 to 120 grams per person each day, compared with practically zero grams for the average American.
Why to try it: Protein-packed soy is high in isoflavones, estrogen-like substances linked to the prevention of cancer and osteoporosis. But its biggest draw may be the dozens of studies showing soy is good for your heart; the FDA even allows certain soy products (with at least 6.25 grams of soy protein per serving) to have a heart-healthy claim on their labels. Plus, some studies have shown that a diet rich in soy can reduce breast-cancer risk. Asian women, for example, have a much lower incidence of the disease compared with their Western counterparts. But other studies suggest that high levels of soy might actually increase breast-cancer risk in women who live in the United States, especially among those with a family history of the disease. (If you have a history of breast cancer or a high incidence in your family, talk to your doctor about how much soy is safe.)
What to do with it: Use cooked soybeans instead of garbanzo beans in your next batch of humus, and add frozen edamame (whole soybeans) to stir-fries. Tofu typically comes in 1-pound blocks for about $1.99 at grocery and health-food stores.
Jun 22, 2012