What Weird Foods Do You Know?
Your dinner plate is going global this year. While donuts are still high on our radar and increasingly used as sandwich bread, ethnic flavors and the farm-to-table movement are building momentum in everyday food experiences. The National Restaurant Association revealed the new flavors and trends (of weird foods) we’ll be experiencing this year.
If you think you’ll have to look beyond your own kitchen to try something new, think again. Some weird foods are holdovers from years past, others are climbing their way to the top of the hot list. You’ll be surprised by how easy it is to add these weird foods to your family’s mealtime. With a little experimentation, you can perfect your forbidden rice recipe or fufu dish.
1. Black Garlic
Black garlic has a sweet and smoky flavor with a texture similar to roasted garlic. This fermented version of traditional garlic makes a great addition to sauces and meats.
2. Emu Eggs
Emu eggs can be prepared just like chicken eggs, but they’re bigger so you’ll have to adjust your recipes. About the size of a small grapefruit, your best bet it to cook up these eggs for breakfast and not try to substitute them in your baking recipes.
Think of gooseneck barnacles, or percebes, as a new kind of octopus that’s common in Spain. Boil them and serve with olive oil and wine.
Fufu sounds precious, but this African staple is a hearty dough ball that’s eaten with dipping sauce or prepared with broth. Add it to your menu as a new comfort food for cold days.
5. Liquid-Nitrogen-Made Food
Liquid-nitrogen-made foods, like these Thai snacks, are a big trend for 2014. Working with liquid nitrogen in food preparation is still controversial — best to leave this one to the pros.
Broccoflower is a hybrid of broccoli and cauliflower that tastes a bit lighter and sweeter than either of those. It can be prepared any way you would prepare broccoli and cauliflower.
Rutabega is your new potato. Mash it, turn it into soup or roast it for dinner.
8. Fruit hybrids
Half plum, half apricot hybrids — add them to your fruit bowl.
Quinoa may still be queen of the grains, but amaranth is coming on strong for the gluten-free crowd. Sweeten it for breakfast or add it to soups.
10. Black rice
The rich indigo color doesn’t look like your average rice grain, but forbidden rice is easily substituted into your favorite recipes. The dark color will also add some visual depth to your meals.
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