Tahini

Well first off I'm sorry I don't post as often as I once did. Life has been more than a bit cruel of late. I've been stuck in survival mode for a while.

But I finally said that I can't keep putting off trying new foods. As much as I fear getting symptoms like food poisoning for a week, I won't just suddenly and majically know what will be safe, and my current list of safe foods is rather sparse (not to mentions local stores seem to not bother stocking them half the time, making my food a scavenger hunt).

So last night I put some tahini and honey on some ground turkey patties.

The turkey patties are not all that new. They help me with protien requirements now that the brands of chicken I can trust are disappearing from shelves to be replaced by treated and flavored varieties.

Honey is keeping me alive. at a rate on one pound a day.

The Tahini was new. and not exactly pleasant. I figured if I can use a bit of oil in cooking (and sesame oil offers a nice nutty flavor) that tahini might be a good choice for a try. It's closer to known safe foods than a peanut butter, and far less likely to have starches and sugars and such added to it.

But Tahini is bitter. and what nutty flavors it's oild carries are fairly well obliterated by the bitterness. I'd almost rather chew on paper envelopes. and that particular aspect might have contributed to the rough morning I had today.

It's not as bad as it could be, and I suppose for thoroughness sake that in a few days, pending any other reactions, I shall try it again, this time in much less quantity on my veggies as a flavoring rather than a sauce. Then if I have another rough morning I'll cross it off the list along with other potential nut butters due to similarity in texture and compsition.

I think next on the list will be aged cheeses. For the simple versatility of the ingrediants. If those are a go, it opens up a lot of variety of flavoring options. Then I shall tinker with herbs and spices, starting with brewing 'herbal tea' which can be used in the cooking of other foods. a bit of fennel and salt and pepper with paprika in the water could make a salami or italian sausage flavor to meats, while cheeses could be uses on tope of veggies and the meats cut up and added to the dish.

Alternatively herbs in oils could be used to make pesto sauces. And herbs can be used to flavor honey.

But I'm also on the look out for other meats. I can eat most varieties of undoctored fish, and possible options of shrimp and crestatians. Undoctored chiken, and turkey. That's all I know for meats. Though I'm not really inclined to eat mammal, if it's an option I should at least know about it.

I'd like to try escargo and calimari and octipus and scallops and clams. Oh and maybe a few exotic meats like Emu, and reptile meats.

That's what I'm aiming for.

Take care of yourselves.
Rovingjack