The other day I picked up another bottle of Avocado Oil. I like to use this stuff on pretty much everything. It doesn't impart an Avocado taste to your food, rather it is beneficial for the high smoking temp. It smokes at around 500F. This makes it ideal for searing steaks, chicken or seafood like scallops. It is hard to find, but lately Costco has had it so I always pick up a few bottles when they have it. So this got me thinking.....what types of ingredients do you guys/gals use that maybe tough to find, or are uncommon or are new to the cooking world or your region? I though it would be interesting to see what people come up with. As always pictures are encouraged, especially labels!!

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Moderator
- Nov 2014
- 14129
- Land of Tonka
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John "JR"
Minnesota/ United States of America
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Some of the BBQ sauces called for Molasses which I had trouble finding here in Singapore, so I substituted it with Kecap Manis, which is Indonesian sweet Soy Sauce (incredibly good stuff on eggs, stir fry, meats). It worked really well. If you try, I suggest reducing the amount of sugar you use as this is a very sweet sauce.
"Kecap manis : Sweet soy sauce, which has a thick syrupy consistency and a unique, pronounced, sweet somewhat treacle-like flavor due to generous addition of palm sugar. Regular soy with brown sugar and a trace of molasses added can substitute." (wikipedia)
I like to throw it on lamb cutlets and cook 'em quick - enjoy!
Mike
Amazon: http://www.amazon.com/ABC-Kecap-Mani.../dp/B000EINWCQ
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Moderator
- Nov 2014
- 14129
- Land of Tonka
-
John "JR"
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Eggspander Kit X2
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
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- Mar 2015
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LOL, I have the opposite problem. Entirely too many exotic ingredients, not nearly enough mundane ones. I have some "creative" ingredients but it is mostly trying to find a substitute for a common ingredient. The replacements are mostly inferior. Slicing up German cornichon pickles to use on hamburgers instead of Heinz ridged slices, for example. They're not wide enough so they fall off the bun, and the taste isn't super-strong so they barely stand out among the rest of the ingredients.
You can't really get creative with Chinese ingredients, they're pretty much for use in Chinese food only. For example, I could make some BBQ sauce and substitute this kind of black fishy vinegar, but I'm sure it would be horrible and I'm not going to waste ten bucks worth of lemon juice and butter and worcestershire on it. Or substitute it for balsamic in a salad dressing, but it would just make your salad taste fishy. LOL I know I sound like a whiny broken record when I moan & complain like this, but it's true. The black vinegar is for dipping dumplings in, and it's absolutely delicious that way, for what it was intended to do.
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