What do YOU want to see on Kitchen Adventures this year?

I’ve been brainstorming to come up with foods to explore on Kitchen Adventures this year. Many are unusual, while some are more common but people are often afraid of cooking them or don’t know how to cook them well (such as Brussels sprouts).

Here are some of the ingredients I’ve come up with so far:

  • Romanesco (see picture)

    Romanesco broccoli

  • Agave nectar
  • Japanese kabocha squash
  • Farro
  • Sunchokes
  • Couscous
  • Tahini
  • Bamboo shoots
  • Brussels sprouts

Please answer this poll and leave comments about what you’d like to learn about on Kitchen Adventures.

If your answer is “no” or “kind of,” please leave a comment telling me what ingredients you DO want to read about.

[polldaddy poll=2455286]

4 Comments on What do YOU want to see on Kitchen Adventures this year?

  1. Dubs
    January 27, 2010 at 10:44 am (12 years ago)

    Bamboo shoots make me want a panda! I lovelovelove normal broccoli so I’m interested in the one that looks like a Klingon!

    Reply
  2. Stephanie
    January 27, 2010 at 3:47 pm (12 years ago)

    haha it does look so weird and interesting! I did a double take when I saw the Romanesco. I think I’m going to make something with it on Friday so it may be the ingredient this week…stay tuned!

    Reply
  3. Meigz
    February 28, 2010 at 2:22 pm (12 years ago)

    Agave Nectar is nothing more then a sugar substitute. A lot of vegans use it because they can’t use sugar.

    Reply
    • Stephanie
      February 28, 2010 at 2:39 pm (12 years ago)

      It’s not just for vegans – it’s supposedly a better alternative to sugar as it has a low glycermic index, thus elevating blood sugar less than regular sugar. Plus it has more nutrients. It’s gaining more popularity, but I don’t think the average American knows what it is/how to use it and would probably skip over it if they saw it in the grocery store.
      Besides that, the other reason I would feature it here is because some recipes lend more towards using it. You have to balance wet and dry ingredients carefully when baking, which makes using agave a little tricky, especially for people who strictly follow recipes.

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