Originally from France, they were brought to Maine in the 1950s, and it wasnt until the 1980s that significant numbers began to be produced. There are some differences, but they are more alike than they are different. Thoroughly scrub all the oysters prior shucking. Mirimichi. Water quality is constantly checked for toxins and bacteria and no farmed oyster would ever be sold from water with less than safe levels. Kumamotos used to be lumped in with Pacific oysters, but it ends up they are their own species. 3-6 across. Atlantic oysters arent as sweet tasting as the Pacific oysters, Atlantic oysters are also identified by names such as the American oyster, Wellfleets, Blue points, Eastern oyster, or the Totten Inlet Virginica. They are so fragile that rubber bands are wrapped around them to help them keep their shells closed. Yet, the fivetypes of oysterswe have compiled in this article are the most popular ones that you must try. Native to Japan, these mussels are now widely produced in the Pacific Northwest and on the West Coast of the United States. Like Pacifics, they have deeply fluted, sharp, pointy shells. (3), If European oysters are named and marketed as Belon Oysters, they must come from the Belon River in France. We think oysters are perfect on their own, but this truffle bchamel adds a luxurious decadence to your oyster happy hour. There's nothing like knocking back a dozen (or more) ice-coldoysters, and with so many different East and West Coast oysters available at FultonFishMarket.com, how do you know where to start? A Dive Into The World-Famous Pasta, Know Your Winter Fruit: Pumpkins and Squash, Dear Dairy: 5 Delicious Plant-Based Milk Alternatives To Replace Cow's Milk, Finding Gifts in Unexpected Places at Atomix, Eric Ziebolds Garden at RdV Vineyards Is His Ultimate Muse, Ingredient Spotlight: Chesapeake Blue Crabs. Southern Belle Grand Isle Grown in floating cages, these sustainably farmed oysters from Grand Isle Sea Farms offer a classic Gulf flavor. There are some differences, but they are more alike than they are different. Before the final harvest, they're moved to the beach to be 'toughened up,' leading to stronger shells and firmer meats. Its the same on the West Coast. Kumamoto oysters are also prized among oyster connoisseurs for their delicious, fruity flavor, and bowl-shaped shells. The flavors of Atlantic oysters also vary depending on where the mollusks were harvested. Lets look at some of the most popular varieties of oysters. On the other hand, members of this species come in a wide range of sizes and shapes. Their hard calcium shells are a white or gray/brown color with some purple streaks. AsLa Courdiscussed above, there are five different varieties of oysters that developed throughout the United States. Angle your shucking knife into the oyster's hinge, rocking back and forth, not forcing things, which can cause bits of shell to break off. Many people are shocked to learn that Bluepoints and Wellfleets, Malpeques and Beausoleils are all Crassostrea virginicas, as are some 85% of oysters harvested in the U.S., including most of those in the Gulf of Mexico. They are plump, with a crisp saltiness and sweet melon notes. The oysters are native to Japan and grown on coastal shores on the West Coast of the U.S., and they have been exported to other countries. For example, Olympia oysters are from Washington and they are also called California oysters. Though farmed, they are in their natural environment, albeit in cages or bags, with all the sunlight, currents, and natural food that wild oysters have access to. To quote Rowan Jacobsen, they have a somewhereness about them, like great wines. Cucumbery, with a crisp, sweet flavor and creamy, melony finish, these are sometimes called the "chardonnay of oysters.". The meat of the oyster is smooth and velvety. Kind of a melon-y finish. Just another site. Let's take a closer look at this creator of imaginative cuisine, a refined man who was born in Congo and adopted Marseille as his home, and who never tires of delving into the gamut of culinary sensations. Interestingly, the name Chesapeake Bay literally means Great Shellfish Bay., Eastern (Atlantic) oysters grow fast and thrive in saltwater temperatures of between 60 and 60F (15.5 20C). The hue of the cover can vary from purple-black to white, with yellow or brown lines on occasion. They are up to 3 (7.6 cm) in size. This is in contrast to pear or tear-shaped large Pacific oysters. I say take your chances! 3-4 across. Pacific oysters grow on rocks or mud-sand bottoms in depths of between 16 and 130 ft. (5 40 m) in cool waters. And while each species has distinct taste qualities, their finishing touches can be linked to their local environment rather than the species. Unlike some of their oyster cousins in the Northern Hemisphere with rough irregular shells, these oysters are known for their smooth shells. Beausoleil oysters are a type of Atlantic oysters grown in Canada. So closely is an oysters flavor tied to where it comes from, they are traditionally named for that place. The Kumamoto mussels were a sub-species of Pacific mussels. . Shigoku Oyster is a type of Pacific oyster from Washington state. They have a distinct saltiness that has strong flavors of the sea. Carefully slip the knife under the body of the Oyster and slice through the connective muscle connecting the body to the shell. Fanny Bays, Skookums, Hood Canals, Hammersleys, Kusshis, Chefs Creek, Emerald Cove and many many more, are all Crassostrea gigas, the Pacific Oyster. So, in that spirit, with so many oysters available atFultonFishMarket.com, let's get to know the different varieties, find out how do oysters taste and how you can know what is the difference between East Coast oysters and West Coast oysters: But, as popular as oysters are today, in New York City at least, they were once even more popular. Kumamotos were once thought to be small versions of Pacific oysters, but they are their own species. They were formerly two unique and independent species. From these five literally hundreds of varieties are grown. Indeed, similar to, in reference to how environment greatly affects the taste and all the subtle differences of wines from the same grape, so it is with oysters. Very small and fragile, they were James Beards favorite. Sydney rock oyster was Australias first aquaculture species, traditionally grown in inlets, bays, and protected estuaries. , let's get to know the different varieties, find out how do oysters taste and how you can know what is the difference between East Coast oysters and West Coast oysters: are good for you, as they are an excellent source of zinc, calcium, and selenium, as well as vitamins A and B12. (4). Oysterseat an average of 20-30% of their body weight per day. These warm-water oysters are usually the first type of oysters that beginners try. Their appearance is similar, with deep cups and fluted, pointy shells. In this article, you will learn about the many varieties of oysters that you can eat. Most people call them kumies, a moniker by oyster enthusiasts who adore them. If you find a small crab inside oysters, this is considered lucky! You must try them if you have not already. It is also known as the 'Chardonnay of oysters'. eastern oyster flavor profile. We took a close look at the mystery of how kombu protects the planet. Royal Miyagi Oysters are raised on a suspension line near Vancouver, B.C. Its menu only had Oysters on Half Shell, Oysters Pan Roast and Oyster Stew. Good marketing, really. So, in that spirit, with so many oysters available at. This mild, sweet oyster has a melon-like flavour, with a hint of cream, and a touch of astringency to the finish. 01/23/2023. Sylvain Sendra, chef at the restaurant Fleur de Pav (Paris, 2nd arrondissement), was born in Lyon in 1977. Kumamoto oysters are native to Japan and the coastal regions of countries in the western Pacific Ocean. No reviews yet. Brown or white? Olympia. HOME; ABOUT; OUR SERVICE; PROJECTS; CONTACT Get the restaurant and bar news, insights and reviews you crave from food and dining critic Helen Freund every Thursday. How to Defrost Bread? Oysters are a seafood delicacy enjoyed by people all over the world. They have a sweet flavor with nutty overtones and you can also taste the sea in each morsel. He obtained his first MICHELIN Star while working on Paris's Left Bank, at Itinraires, where he made a name for himself with his high-calibre bistro cuisine. Fed twice daily by the cold, plankton-rich tides ripping in from Cape Cod Bay, one pound of oyster seed turned into more than 100,000 pounds of briny, three-inch oysters in a year and a half. These species get a savory flavor and a crisp texture, which helps them achieve popularity in the culinary world. Pull the upper shell off and, without tipping the liquor out of the bottom shell, run your knife under the adductor muscle to disconnect it from the bottom shell. Grassy Bar Oysters. Pasture-raised or organic? Their shallow, ridged shell is another way to identify this species from other varieties of oysters. Romantic Mignonette READ MORE. Not very descriptive, but interesting. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Of these, marine bivalves represent over 8,000 species; and freshwater . They comprise 97 percent of oyster production in the world. French Kiss, Naked Cowboys and Beavertails, for example. It has a smooth buttery texture and abundant slightly salty, fruity flavor. Cutting open the shells, you will notice that the meat is pale white or yellowish in appearance. Here, the Oyashio (or Kuril) current meets the Kuroshio (or Japan) current, generating a wealth of marine life. The origins of these mussels appear to have a fascinating narrative to tell. Wellfleet and Virginia oyster are two additional frequent names for this species. While relaxing in an elegant, Mediterranean-inspired setting, you can order a half dozen, with mignonette sauce. Compared to Pacific and Atlantic oysters, this European species has a salty taste that has copper or metallic overtones. Get an oyster knife and towel. Ostrea edulis are Belon oysters. Eastern mussels can reach maximum size in 18 months in warm waters, but it can take over four years to get a full size in freezing waters. For more information on how to shuck oysters at home, check out ourfull blog post! Best for Beach Cultivated: Hama Hama - WA. Low in calories and high in protein, oysters make a great addition to any healthy diet. Native to Japan, it is now grown here in America where, according to legend, it was shipped with Pacific Oyster seed, accidentally or not, and is now very much at home in the Pacific Northwest. This extra effort yields a meaty, deep-cupped oyster that appeals to both novice and experienced oyster eaters. They are generally found in shallow coastal waters and estuaries. The Kumiai oysters are also a type of Pacific oysters that are grown in Vizcaino Bay, Baja California, Kumamoto oysters are small type of Japanese oysters. This oyster, sometimes known as the Pacific one, is native to Japan and is grown in America. Kumamoto - This is a small oyster with a very deep cup. 1. Pemaquid: farmed, East Coast, Maine. They come in various species, with many of them subdivided into subspecies. They have a meaty texture and, for those used to different kinds of oysters, almost a crunch to them. European flat oysters are farmed in many coastal regions. You will find out about the sweetest and best types of oysters to eat raw. For example, along the entire east coast and Gulf coast of the U.S. the native oyster is Crassostrea virginica, the Eastern Oyster. Chef Kenny Tufo clearly believes the old expression, "Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime." All Things You Need to Know, What Is Horehound Candy? We asked some of our inspectors to share with us the ingredient they love the most and why. They grow faster and cleaner, and their size and shape is much more consistent. The Crassostrea sikamea is the popular Kumamoto Oyster. They grow slower, and their size and shape are inconsistent. These mussels grow exceptionally quickly, reaching a maximum size of 10-15 cm in just 2-4 years. He was a bold man that first ate an oyster. Jonathan Swift, 1667-1745. More sustainable? These hard-shelled mollusks thrive in shallow waters, sheltered bays, and estuaries. This gives the delicious salty oysters a sweeter and fruitier flavor than many other species of oysters. This is a hard-shelled mollusk with an elongated shape and ranks among the superior European oysters. Our Head of Quality Control, Robert DiGregorgio, demystifies the magical world of oysters in our handy oyster guide. Compare that now to the raw bar sections of modern menus that typically list seven or eight kinds of East Coast oysters, as well as five or six West Coast oysters. Sip the juice, chew the oyster and swallow. Oystersare good for you, as they are an excellent source of zinc, calcium, and selenium, as well as vitamins A and B12. The "Miyagi Oyster" name is now synonymous to most Pacific oysters . The oyster meat is light olive green to ivory white in color and has a creamy texture. Oysters make pearls by secreting nacre that forms into the pearl sacs. There's nothing like knocking back a dozen (or more) ice-cold. All species of oysters also play an important role in marine ecosystems. They are Crassostrea Gigas, Crassostrea Sikamea, Ostrea Edulis, Ostrea Lurida, and Crassostrea Virginicas. So closely is an oysters flavor tied to where it comes from, they are traditionally named for that place. From these five literally hundreds of varieties are grown. One of the distinguishing features of Olympia oysters is that they have a distinct oval that is sometimes almost round shape. Put the shell back on the platter, round side up. Elevate your events with catered raw bars and fresh oysters on the half shell. Sweet and salty, they offer a slight minerally-metallic taste and a pronounced cucumber finish. The average size of dredge oysters is between 2.3 to 3.1 (6 8 cm). Pickering Pass. The restaurant regularly offers more than a dozen varieties of oysters from most of the major growing regions. Kumamotos, however, were found to be their own species. For our case study of oysters, at a minimum your group should focus on the oyster species known as the Pacific oyster, Crassostrea gigas. Salt Nugget. All kinds of oysters are available on menus and to enjoy at home these days, whereas not too long ago there were only Wellfleets and Blue Points. Wellfleet (Mass. That, to a layman is what all oysters look and taste like but to a true connoisseur, every variety of oyster has its own characteristics. Although some people find eating raw seafood unappetizing, they are a delicacy enjoyed by many people around the world. The shells on the West coast are fluted and rougher, while those on the East coast are ridged and smoother. Red tides are basically an out of control algae bloom that happens when certain currents are right and there is an abundance of nutrients in the water. Avg. He graduated from Arizona State University and has been bartending for about 20 years now, starting when he was just thirteen! Contact Laura Reiley at lreiley@tampabay.com or (727) 892-2293. While Belons are European flats, not all European flats are Belons; Belons must be grown in the Brittany region of France. Native to Japan, it is now grown here in America where, according to legend, it was shipped with Pacific Oyster seed, accidentally or not, and is now very much at home in the Pacific Northwest. Cage-free or free-range? Compared to Pacific oysters which grow to an average of 4 (11 cm), Kumamoto oysters only grow to 2 (5 cm) in size. They're both cultivated on North America's Pacific Coast, often. But from that one species, influenced by their uniquemeroir, come Beau Soleils, Pemaquids, Wellfleets, Delaware Bays, Malpeques, Blue Points, Ladies Pass, Pointe aux Pins, and Isle Dauphines to name just a (very) few. Oakland, WA. Pacific oysters used to be used to describe all small Pacific oysters like Kumamotos and Miyagis. Clockwise from top left is an assortment of oysters: Kumamoto (British Columbia), Wellfleet (Mass. If you are looking for the sweetest type of oyster, then choose a Kumamoto. Thetexture changes and it might not be as fat and juicy as a regular, non-spawning, oyster. Their name comes from Japan's Miyagi Prefecture, which produces over 23% of the country's oysters. The shell is smooth and thick, and the meat is silky and soft, with a robust taste. Skookum: farmed, West Coast. Here's what you need to know. Many of the common names of this species refer to the areas in the U.S. For example, oysters called Blue points are Atlantic oysters from Long Island and Wellfleets are from Cape Cod, Massachusetts. However, these muscles began to thrive in various riverbanks around the Maine coast after ten years. British Colombia CA WA Baja. In general, East Coast oysters are very salty and briny, with a clean, crisp seawater flavor. Get a bag of oysters in the shell, such as this handy 10 dz bag, and eat some raw while you're stoking your fire to grill the rest. The inside of the shell is white to off/white with purple streaks. Online Ordering Unavailable. Royal Miyagi Oysters are a Pacific Northwest oyster from one of the Britsih Columbia oyster appellations on the Sunshine Coast near Vancouver Island, BC. They grow in bags attached to lines in Willapa Bay, Washington area the point of which is to tumble the . The chef uses the bounty from his quarter-acre garden in his dishes at Kinship and Mtier. The first variety, Pacific oysters, is cheaper compared to the rest. We did it. 3 across. The oyster season extends from September through April and peak oyster consumption is during the winter months. Low in calories and high in protein, oysters make a great addition to any healthy diet. Theyre on Canadas west coast, the only native oyster species. Or get a 3 dz bag to eat raw, and two pints of shucked to cook. Being a large species of oyster, these salty mollusks grow to an average size of between 3 and 6 (8 15 cm). It is smaller than its European counterparts and sports a deep, bowl-like shell. Clean your blade. Kumamoto Oysters The color of these mussels turns to an ivory color after you cook them. Perfect for enjoying on the half shell! Meaty and briny firm texture light, sweet finish. In 1985, Harry found that the two species had remarkably similar anatomical traits and advocated a synonymy. Your Guide To The Types of Chicken Used in the Culinary World, Alexandre Mazzia exploring the vegetable and herbaceous side of Japanese green teas (AM, Marseille, France), Japanese green teafood pairings : the aromatic orchestrations of Boris Campanella and Xavier Thuizat at L'crin (Hotel de Crillon's restaurant, Paris), The diversity of Japanese green teas explained by chef Sylvain Sendra, What Is Carbonara? Our Head of Quality Control, Robert DiGregorgio, demystifies the magical world of oysters in our handy oyster guide. The meat is ivory-white with a dense, soft texture and hints of briny flavor. Only five. Some algae produce toxins harmful to fish and sea life. Eastern mussels were formerly quite famous commercially, and they still appear to retain that reputation. From Ostrea lurida we get the Olympia Oyster, a west coast specialty. Many people know the Olympia oyster as the Native Oyster, California Oyster, and Rock Oyster, and it has a long and illustrious history. Expert move is dipping your" more Outdoor dining Delivery Takeout Start Order 2. Order fresh, healthy and delicious seafood direct from the market with next-day delivery to your door. This last step brightens the briny upfront flavor. Which is better? Think of it as. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. And finally, the lack of refrigeration in the old days meant oysters caught in the summer would have a very short shelf life and spoil very quickly. And because oysters are filter feeders, their flavor is affected by the body of water in which they live the bottom composition, salinity, river inlets, etc. Golden, crispy fried oysters stuffed into fresh bread rolls and slathered with a punchy remoulade sauce is the taste of New Orleans. Restaurant or distributor? Compass pt., Cranberry creek, Dabob bay, Mirada, Miyagi, purple mtn, wildcat cove. Will oysters help your love life? They improve water nutrient levels and they benefit the biodiversity in oceans and seas. The meat may have a slight green or pink hue with a dark mantle. Sun Hollow . Shellfish are stuck in this algae bloom and may become infected with toxins and bacteria. If you love eating mussels and are curious about these species, scroll down to discover! The Olympia West Coast oysters are found in British Columbia and are mainly farmed in the Puget Sound. The name Kumamoto is so valued that Kumamotos are always labeled as such, although some places will also specify where they are from. It takes between 2 and 4 years for them to reach maturity. They grow faster than normal diploids and have more meat. The shell can be a whitish-green color. Oysters can be harvested before or after pearls are grown, but oysters without pearls are preferred because they have a better taste. We offer the world's largest assortment of seafood online. To quote Rowan Jacobsen, they have a somewhereness about them, like great wines. The shell can be a whitish-green color. They are often highly massive and have a somewhat salty and metallic taste. 1141 1st street. Indeed, similar toterroirin reference to how environment greatly affects the taste and all the subtle differences of wines from the same grape, so it is with oysters. Whether you're lactose intolerant or simply looking for new flavours, here's what you can look out for. They typically stay 2 to 3 inches in shell length, and . Their attractive gray-blue shell with strongly fluted edges makes them easy to recognize. Online Ordering Unavailable. They are similar in size as Pacific oysters with the smallest ones measuring 3 (8 cm) and larger varieties 7 (18 cm). In fact, our guidelines are so strict we cannot import oysters from the EU because their standards dont meet ours.So, refrigeration is much better, strict environmental and food safety regulations are in place, but oysters still have to spawn, dont they? Fluted shells. The waters around this area of the Atlantic create the perfect environment for high-quality oysters. They have a distinct briny taste of the sea with earthy flavors. Mirada Bay. Home / Napa / Scala Osteria - View gallery. Very light flavor, hardly any brine at all, creamy and herbaceous. . A full grown oyster can filter 50 gallons of water a day, purifying it and ridding it of silt and sediment, algae and nitrogen, contributing to the rehabilitation of waterways once uninhabitable for fish, sea plants, birds and all the sundry lifeforms part of a healthy aquatic ecosystem. They look identical at first glance, coming in some shade of grey with a similar briny flavour. Because this species of mollusk is native to Chile, it is also called the Chilean oyster. Their small size and sweet taste without any fishiness make them the perfect oyster to begin with. Kumamoto oysters are a type of oyster that is native to the Kumamoto prefecture in Japan. These oysters are harvested in the Foveaux Strait in the South Island region. The Olympia mussels are native to North Americas northern Pacific coast. The meat has a mild nutty flavor while still retaining the brininess of the bay. The cold chain starts the very day the oysters are harvested and they are kept refrigerated all the way and all the time until you eat them. At the restaurant L'crin in Hotel de Crillon, the chef and the sommelier promise to "embellish tea with the finest menus possible". Posted at 16:45h in lucia marisol williams by colin mclean where is he now. Atlantic oysters arent as sweet tasting as the Pacific varieties. 1. Depending on different regions of the world, there are some other varieties of oysters that are worth trying. They are raised by the suspension line to beach method which combines two oyster farming methods. (2). However, these meats are usually a lot sweeter and easier to consume, even for beginners. It has a smooth, creamy texture. Many people love the taste of these species. Due to being a cold-water variety of oyster, the oyster meat is slightly crispy. They all taste good to me, but theres nothing distinctive about them. Beausoleil oysters grow in the cold waters off the coast of New Brunswick, Canada. I dont think I could eat a chicken and know where its from, or even a steak, a turkey, or vegetables. They form oyster reefs, building layer upon layer of oyster shells from previous generations, creating places where fish aggregate to feed and reproduce. Think of it asmeroir, or terroir for oysters. Most species of edible oysters belong to the superfamily Ostreoidea. Fanny Bay: farmed, West Coast. (I didn't get nori, but it was tasty.). They are named after Yatsushiro Bay in Kumamoto Prefecture, Japan, where they are believed to have originated. Royal Miyagi West Coast Oysters - Dozen $31.99 Dozen Wellfleet East Coast Oysters - Dozen $28.49 Dozen Shucked East Coast Oysters 8 oz Approximately 11-13 pieces per cup $14.99 Each Oyster of the Day - Dozen $26.99 - $33.49 Dozen February Featured Seafood: Cupid's Choice East Coast Oysters - Dozen $27.99 Dozen Out of Stock There are five species of oysters that we tend to eat in this country: the European flat oyster; the Pacific oyster, most common along the northwest coast and British Columbia; the. The oyster is a bivalve mollusc. We have wholesale. Full body, a little minerally. To anyone without a microscope they are completely indistinguishable from regular oysters, except they dont reproduce and dont break down like regular oysters do after spawning.So the old R rule is a thing of the past. Shigoku oysters are a type of Pacific oyster from Willapa Bay and Samish Bay, Washington State. Oysters could even help protect against heart disease due to their relatively large amounts of omega-3 fatty acids. People love their creamy textures and sweet celery flavors despite their small size, followed by a long-lasting metallic taste. The cold waters help the oyster grow a firm meaty muscle scar and this results in a distinctly sweet flavor compared to other oyster species. It is best served fresh with a touch of lemon juice and a pinch of pepper throughout the year, but you may also steam, poach, grill, or fry it. These days, to entice more customers to try their oysters, producers have come up with some catchy names. Kumamoto oysters originated in Yatsushiro Bay, Kumamoto Prefecture, Kyushu Japan and were shipped to the US in 1945. These mussels are the tiniest of all kinds. Pacific oysters used to be used to describe all small Pacific oysters like Kumamotos and Miyagis. None of these excellent restaurants found it necessary to identify what kind of oysters they served or where they were from. Damariscotta: These oysters are collected and placed in the cold seawater of coastal Maine to purge themselves of any sand or grit. Enjoy our Oyster Bar experience in your home. There are five species of oysters that we tend to eat in this country: the European flat oyster; the Pacific oyster, most common along the northwest coast and British Columbia; the Kumamoto; the Eastern oyster, produced from New Orleans to Nova Scotia; and the Olympia oyster of the Pacific Northwest. What do Pacific oysters taste like? His oysters, including Champagne Bays, are grown in off-bottom cages to produce high-end delicacies. Everything you wanted to know about Chesapeake blue crab season, but were afraid to ask. But from that one species, influenced by their unique. Olympias make the tiny Kumamotos look like giants, often coming in about the size of a quarter. 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Our MICHELIN inspectors have rounded up five exciting ingredients to try, in your kitchen or out to eat.