International Grocery Haul (Come shopping with me)
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- Опубликовано: 24 июл 2024
- Come with me on a trip to the international grocery store where I buy ingredients for recipes on the channel and discover some unique finds. Get a 60-day free trial at www.shipstation.com/lagerstrom. Thanks to ShipStation for sponsoring this video.
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CHAPTERS:
0:00 Intro, rice, and ramen
1:35 Refrigerator section p1: tofu and pickled things
3:10 Veg
4:46 Pantry aisles, sauces, etc
5:30 Ad
5:43 Research for upcoming recipes
11:30 Some things I’ve never tried and something I wish I hadn’t
12:33 Fridge section p2: dumplings and foods filled with other foods
12:55 Cheeses and stinkfruit and feet
14:20 Chiles, noodles, and a favorite condiment
15:40 Snack haul and check out
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Hi Bri!
Pro home cook from Iran here ready to tell you all about the perfect Tahdig😊
You need to wash your Persian rice 3-4 times with plenty of water, then add lots of fresh water to cover it (no precise measure unlike Chinese style of rice cooking b/c you will drain it and does not make a difference how much you start with, as long as it is not too little), add salt and a tablespoon or so of something acidic like white vinegar (we use bitter orange juice but it is not there for flavour so it does not make a difference what you use as long as it is acidic and does not have a dominant flavour). Cook the rice on medium heat on your stove top until cooked 75% of the way, kinda like al dente, or until the outside is soft but the inside of the rice grain is still a little bit chewy. Drain it in a colander or a fine mesh sieve.
Separate couple of tablespoon of the rice (enough to coat the bottom of your pan) and toss it with some saffron water (10 threads of saffron bloomed in a couple of tablespoons of hot water left for at least ten minutes). Once the rice is a beautiful golden color spread it in a thin layer on the bottom of your pot and add 2-3 tablespoons of oil or even better melted butter over it. Pile the rest of the rice on top of it and put on a lowest flame to continue cooking for 30-40 minutes. Turn it off, let it steam for 10 minutes so that the Tahgdig is released more easily and then serve it steaming hot with your favorite stew and enjoy the crispy Tahdig soaking up the delicious stew.😋😋😋
Hope this helps.😉
Let me know if you tried it and were successful.🥰
Good technique. Iv'e added a handfull of peas or sliced potatoes to the bottom of the pot. Then use a wooden spoon handle to poke steam vents to the bottom of the pot and continue cooking. One of our favorite rice dishes.
Okay now I really want to see this made, as well as an Iranian stew to go on top.
We need your videos in our lives, too! Can you recommend an Iranian youtube cook, please? (English speaking.. I'm a lazy Irish person with terrible French/Irish/German language skills) 😂
Iranian food is incredible. I'd love to try cooking a couple of classics!
@@atix50There is an authentic home cook channel called @yummy gastronomy. He mostly talks in Farsi but he does have some videos in English! He is planning to make more Iranian cuisine in English. Happy cooking!
Excellent comment! I love the way you explain, in detail, the what and why of each step.
I just love whenever Bri is out and about. I feel like I’m watching the Travel Channel
Does the Travel Channel show infomercials after 2 AM? It's been a long time since I've paid for cable.
OK, lol; totally out of my element at this kind of market.
Banana Blossoms: Use the petals in a salad. For the leaves, julienne them and use as an accoutrement for soups (ie. Vietnamese soups like Bun Rieu and Bun Bo Hue). You should soak the banana blossoms in either lime water or vinegar water after you separate them to mild the bitterness and keep them from turning brown. In case you didn't know, banana blossoms are a baby version of a bunch of bananas that would grow on the tree, the petals would later turn into bananas.
They are also awesome if you dice them up and pickle them. I recently pickled some in typical pepperoni spices and used them on pizza and they were amazing.
I tried salad from them in Vietnam and it was really good. Have no idea how to make it 😢
Sounds very interesting! Thanks for sharing:)
Hang on a second, isn't banana blossom the part that hang off banana bunch? You might confuse it with bamboo shoot, which grows into bamboo.
Also used in india (mainly kerala) where we chop it up really fina and paired with coconut and splattered mustard seeds to make a dish called thoran.
One of the biggest unmentioned advantages of shopping at stores like this is BULK SPICES. If you cook a lot, you're probably ripping through stuff like black pepper, cumin, fennel, bay leaves, etc. At international stores (especially Indian/SE Asian stores) chances are that you can find these spices whole and preground for a fraction of the price compared to standard U.S. brands.
My local Indo/Pak store I get spices in bulk, whole. They last forever in an air tight container. Not that they get the chance around here.
When studying Japanese curry, it's important to remember how it was developed
The brits created "curry" based on Indian cuisine, then Japan created their imitation of that. It's very toned down, and tends to be sweet because of the tastes of the people it passed through.
It's closer to beef stew than Indian food in my opinion
as a Thai person I can tell we use banana blossom (หัวปลี) for "ยำหัวปลี" (type of spicy salad) แกงเลียงหัวปลี (type of soup dish). while sweet dried radish I love to stir-fried it with egg it's so good with porridge (if you interest please search ไชโป้วผัดไข่ for recipe). and some tips for peeling durian use fabric glove (if you have one for oven use it) then cut the bottom of the fruit it'll tell you where to go after. last but not least I'm not sure it'll work or not but maybe you can use tamarind chutney as Pad thai sauce if you don't want to waste your time to make it (please find the one that doesn't contain spice like Cardamon, Cinnamon, Cloves)
If no one else has mentioned it yet, the glutinous rice paste is a component in making kimchi. It’s added to the gochugaru paste to help it stick to the cabbage.
Also helps with the fermentation process.
Hey, Bri - you MUST do a durian segment with a real-time tasting with you and Loren, please chef!
I would recommend trying it outside during winter, at least -5-10 C.
Otherwise it could be a disaster 😂
Yes, Bri, please do this!
One random find I fell in love with at the international food store is lychee vinegar. It's amazingly flavorful and fruity, good enough to literally sip straight. Makes INCREDIBLE pickled fennel with orange zest.
I've never even heard of "pickled fennel with orange zest" and now I want it. If Bri doesn't make this video I hope that you will.
Super impressed with BriBri's international ingredients knowledge! Lorn was also right that his description of Japanese curry is dead on. Great camera work from Lorn!
Love the vibe of this video and the Korea travel one outside of the cooking videos!
Best tahdig is actually made with special Persian (Iranian) rice cookers that you can find at pretty much any Persian / international market. They’re like $50 and they work exactly like Asian rice cookers except they just keep going when the rice is done, and make the most amazing tahdig. I prefer it to the the traditional kind made in pots.
My (korean made) rice cooker has a "clay pot" mode that does the long cook to allow a crust to form on the bottom. I have just started playing around with that mode, and while I know it's not the same as the Persian dish, the crusty bottom it makes is *really* good :D
I grew up with Japanese curry and still love it! Served over hot rice (Japanese rice/sticky), it's the perfect comfort dish for cold winter evening. A tip from my mom: Use plenty of sautéed diced white or yellow onion, very important! she says. Most common vegetable to add are chunks of carrot and, oddly because you'll already have rice, russet potato chunks. Mom usually uses chunks of pork shoulder, but I usually use chicken.
I live in LA and I'm jealous of this place because I'd have to drive to 8 different areas of the city to find everything you can get in one place here! Though I should feel lucky that I can get every type of grocery from all over the world. 🙂
That's a badass store to combine all those diverse products! So cool.
It really is. Bri didn't really point it out, but you can see in some of the video that they have flags hanging above the aisle representing what country that section of the aisle comes from. At 3:37 you can see a good shot of them behind him. I love Jay's!
Man, this is terrific. Not knocking Whole Foods and the like (I shop at WF for most of my groceries) but not enough people are aware of the value to one's cooking of shopping at international markets like this. And I don't think nearly enough RUclipsrs like yourself highlight them. Thanks for doing this one. This was rad and I'd love to see more like this to give us some context of what we, as foodies & cooking enthusiasts etc, can do to add more to our cooking in simple ways. Sometimes it is that special cooking wine that we should have used or a certain kind of spice or noodle for which there's no good substitute to properly round things out.
I love these kinds of episodes. Please let us follow you along always, if you want to buy some different kinds of food. Or plainly, just everyday shopping. You rock!
2 kilos of kimchi in 10 days, wow. I'm Korean and I eat nowhere near that amount.
Have you tried other kimchis Brian? It's summer now so I'm thinking of picking up yeolmu (summer radish) leaves to make yeolmu kimchi, and I have cucumber kimchi I made a few days ago in my fridge
I have an Asian grocery store within a 5 min walk. We're always stocked with frozen spring onion pancakes - good with eggs and chili crisp. That's also where I get stuff to make green curries - kaffir lime leaf, coconut milk (always Aroy-D), thai eggplants (& basil), tofu, and other good veggies. They also have musubi - the Hawaiian Spam snack thing. The frozen mango sticky rice dessert is also worth it.
Also try freezing tofu. It changes the texture in a really nice way the ice crystals will create little pockets inside the tofu so it absorbs other flavors even better.
This comment reminds me of a vegan channel I watched a few years ago that turned frozen tofu into 'vegan chicken nuggets'. They looked great! ...and I'm a meat eater 🙂
This is interesting. I like videos like this because they urge me to step outside of my "kitchen comfort zone". I want to learn to make different things and videos like this remind me of just how big the culinary world is. Please bring more content like this.
This was one of my favorites from your channel so far! A little behind the cooking action. You are so authentic and natural. Love it 🥰
Banana Blossoms are used a lot in making vegan "Fish" and chips. I haven't seen it done with fresh banana blossoms before, but it's very common in SE Asia.
Hey Bri!!!
So glad to see you going to Jay’s international market. It’s my favorite bar none.
I live in Chicago now, but when I’m from St. Louis.
Back in the 90s I used to go to Jay’s at least once a month because it was the only place to buy Sriracha and I always one of the isles to pick up something new to try .
You officially made me home sick with this vid dude
Great video! I love trying new foods and this gave me a lot of ideas.
Loved this format! Very informative and makes it less intimidating to go to a store where you may not have heard of lots of items. It is especially nice to highlight brands/kinds of items where it can be hard to know which one you should get or if there is a difference.
Durian is so awesome, really unique texture and flavor, excited to hear about your experience with it!
Used to live down the block from Jays on Grand. Everything was so reasonably priced and the people were always helpful. The exotic ingredients were an extra plus!
It’s really great
Exotic? Why do we characterize things from different cultures as exotic? For people from that culture they are everyday ingredients. Just as stuff you use would be seen as exotic to them.
@@Kyarrix The literal definition of exotic is "originating in or characteristic of a distant foreign country."
@@elanmcmillin3294 The literal definition! Imagine literally using the word literal that way unironically. Also imagine being so provincial that you have to ooh and ah at foods from other countries and label them exotic. I didn't think this was the 1950s but I guess it might be in some parts of the country.
Dropping the snark for a moment, the term exotic has been used to fetishize other cultures. This should not be news to anyone. I'm sure there are better ways to refer to foods from cultures with which we might lack familiarity.
This video is so fun. And really a source of inspiration for my own cooking.
This is awesome, Brian. Thanks for sharing!
Great video Brian! I love to see these kinds of adventures, keep them.
Loved your video! The best international stores in my town are LiMing and Super G (my fav). When I'm at Super G I always stock up on tofu, fresh bean sprouts, mushrooms, greens, an assortment of Asian condiments, fresh ginger, dried and/or smoked peppers, tea, and spices!! I also find myself often tossing random ingredients into my cart and then googling how to use them after I'm back home. It's educational and fun!
I love Jay, I would go here all the time when I was in high school to feed my ramune addiction. I'll definitely have to stop in next time I'm visiting home now that I cook for myself :) Thanks for the nostalgia trip, B-Man
Love it! I live in the PNW and often head to the international stores. My main purchases are confinements that I just can’t find anywhere or random cuts of meat. Chicken backs and feet for stock are always big wins that most places don’t carry.
Awesome Video. You mentioned so many things that I enjoy buying at my local international market.. Growing up in a small midwestern farming village, it was simple meat and potatoes. Getting out and trying new things have open a whole new world of tastes for me. My all time Favorite is Black Vinegar. Shrimp Chips are awesome! I've even gotten my elderly midwestern Mother to start liking and using all these new flavors !!! If you have never been to an international grocery store, don't miss an opportunity to expand your horizons ! Thank You Brian for sharing some of your favorite items !!!
Very cool! I didn’t know that store was there! I must check it out! Thanks for sharing your shopping day! ❤
One trick with tadigh is to use a pyrex tray and do it in the oven. That way you will have a clear view of how much crispiness you've achieved. By the way, this method is used specifically for tahchin, which is another rice dish (you should try to make it) which also as a tadigh (crispy rice) part.
My persian wife says that real tadigh is not with rice, but with potatoes or bread. In that case, the bottom layer of your pan is covered with thin lavosh bread or 1 cm slices of potatoes, which you will have to partly fry in the pan with oil before adding rice on top to continue steam cooking.
I loved this! I saw a couple things I tend to buy and probably use incorrectly, but that chili stuff with the red lid and the lady on it is so good. Chicken wings with that is amazing.
What an incredible video Brian. Just moved with my wife to the St. Louis area. Really excited to watch this video and learn about Jay international. We planned a trip for next week now!
Great video brian thank you keep it up proud of you
I really love this style of video, I learned a lot!
I loved this video. And to think it was in St Louis. My daughter just moved to MO. I might have to go check this place out when we visit. Thanks Bri!!
Love these grocery stores, thanks for the tour. Homemade ferments like kimchee, sauerkrauts, hot sauce, pickles etc. are easy to make😊
We have a couple of excellent international stores near us and I think it’s really helped me branch out and cook more different kinds of food. I’ve discovered a love for Korean, Thai, Middle Eastern, and Vietnamese cooking over the past few years. Having access to fresh herbs (at way better prices in greater quantity than the regular grocery store) is huge. We also get a lot of different types of mushrooms which is helpful because we don’t eat a ton of meat usually. Spices, sauces, different kinds of peppers, cheeses, grains that aren’t standard in American cooking. And you’ll have to pry the toasted rice powder out of my cold, dead hands!
I’m a big fan of middle eastern food and Japanese food. There’s a middle eastern grocery where I go for specialty spices, especially sumac, Aleppo Pepper, and black seed. They also make their own pita, which is always a winner. And I often eat that with labne, which is kind of like extra thick and flavorful Greek yogurt.
For Japanese food, I always keep umeboshi, nori, and sushi rice on hand to make onigiri. And if I find a good deal I get tuna or yellowtail and make nigiri.
Tadiqh tips - soak the rice in salt water for six hours. Then rinse it till the waters clear (about 5 rinse and swish rounds)
- throw into boiling water and cook like pasta just until they look their full size (huge grains!)
- drain, add plenty of butter, then poke a few holes into the top of the rice to help water escape
- Wrap your lid in a towel and put it on, heat on low. Then it's just a patience game. Turn it up to medium the last 5 minutes once the starch crust has set to get some good caramelization
- don't skimp on the butter. It takes more than it feels like it should
I just ran across your video. Excellent content! I love different types of groceries. I live in Akron Ohio so I am 30 min from downtown Cleveland. I too shop at ethnic stores when I create those type of dishes. I learned how to make tahdig a few years ago and my family went crazy. It’s a little tricky but I was successful. I learned the pan you use is crucial to creating the crispy crust. We love this dish. Being of Lebanese decent I had to learn this newly discovered dish. O my so delicious. I am watching you at this moment. Thank you. Lynn S.
Videos like this are great for a recent STL transplant. Thanks Bri!
Jays!!! I used to hit this up all the time before or after a meal at Wei Hong across the street during my time in college. My fam primarily still goes to other Asian markets in burbs - Olive Supermarket, Pan-Asia, Global Foods Market, etc.
Great video! I love going to my Asian grocery store. Among other things it’s the only place I can buy quart sized deli containers
Love Jay's International! So great to see this rundown.
You were right next to one of my all time favourite things by the chilli crisp, dried tofu skin. I love it in hot pot style soups or just as much soaked, patted dry and wok fried with dried chilli and soy sauce
Also makes a great salad with par-boiled sliced celery, wood ear fungus and a sesame, rice vinegar and Sichuan pepper dressing. Leave everything to soak over-night in the dressing.
i love how excited he gets over food like its so fun to watch someone talk about something they are so passionate about
Yes. The video really shows the difference of food availability between the coasts and the midwest. When you live in the mid-west, you don't have access to as many different foods as we do on the east and west coasts. The mid-west is very standard American diet, plain meat and potatoes oriented.
Loved this!!!!! Took some screen shots to try some new sauces!
I love shopping at the international stores and yours looks excellent. I visit one in the north Seattle area. Their produce is great and prices better than our run-of-the-mill grocery stores. I always the the rice ‘sprinkles’ that you noted for seasoning rice. Grandkids love it. Thanks so much Brian and Loren.
A vietnamese restaurant where I live has banana blossom salad and its really good! It's sliced into thin strips and fried - similar to fried onions. The dressing is mostly lemon juice, its really good and refreshing.
Great video, Bri, you nailed it! A lot of people sleep on the International grocery stores, but they have some great stuff. I can’t wait to hear what you thought of the Durian fruit. I tried it a couple years ago with my cousin.
I usually go for the produce and spices you can’t get anywhere else. I love this video because I felt like I was learning about things I wanted to try but I didn’t know how to apply them.
And I am with you all the way on shrimp chips … never leave the store without them. Lol❤️
Loved this video!
Started following you because I saw you cooking with ground beef from Schnucks. Stayed for the great, informative, entertaining videos. Love seeing videos like this supporting local small businesses like Jay International!
there are several of these stores in the city that I am in, I have never been in one. Now that I have seen this video, I think I will be a little more adventurous and try it out. Always wanted to try the Kewpie mayo and the spicy fermented bean paste from Korea. Thank you once again Brian. Keep up the good work
Sweet...thanks for the tips!
Jay's!! I did not realize you were local until I saylw Schnuck's and Jay's. So happy to have great representation of St. Louis!
I love videos like this! A little peek behind the scenes 😊
Great idea for a video!
Tahdig trick: par boil your rice, strain and rinse with cold water to stop cooking. Rinse out the pot and add a good amount of oil or butter on medium heat. I like potato tahdig but just rice is good too, I add coriander seeds here to the oil as well. Slowly scoop your rice back in making a mound and once it’s all in poke holes in the rice to let steam through. Cover with a towel and lid. I usually leave it on medium for 15-20 minutes then turn it on low for another 10-15 so it doesn’t burn. You have to get the timing right but it’s the best thing ever !!
Oooo like the new format!! Please do more shopping videos
The fertilized duck egg you were talking about at 12:14 is called Balut. And yes those random crunches are an experience you can never forget lol
Not a pleasant experience I would guess.
Hey Bri...(and Lorn) my wife Kiki and I were JUST eating at the Vine right across the street... traveling through from Arkansas to Kentucky... spent a few days in St Louis and had a great time. The grocery store was closed by the time we finished up and we were bummed. So cool to see this vid today. Thanks for all the great content, we appreciate y'all.
This was really cool, that place is amazing!
Cannot. Wait! For your take on dosa & potato masala! It's in my rotation of meatless Monday meals. I'll be looking so forward to it 🥰
That’s so cool to have a store that has it all in one place. Here in Pittsburgh PA, we have a neighborhood called the Strip District that is a half mile long and a few blocks wide that has all of our international grocers, street food, and restaurants, all family owned. I’ve never seen or heard about anything like this anywhere else. It’s our best asset. Everyone should visit.
Recently moved from StL to Wisconsin and my wife and I are missing Jays so bad. Everyone there is always so helpful and the selection is unmatched
What a great video and a great market! I need to find a place like that and go wild. 😋
Hi Brian, thanks for all the great videos! I also make foods from around the world, and I wanted to note that you should absolutely make your own kimchi! Look for “mak kimchi” recipes (my Korean friend says that translates to “easy kimchi”, and that is so true). By making your own you can (obviously) control the flavor and have fun experimenting with it. I like to add a handful of whole garlic cloves when I make kimchi because I’m a garlic fiend, and if I want even spicier kimchi, I’ll add in several julienned jalapeños. Definitely get some E-Jen fermenting containers too. They are available at pretty much any Asian mart I have ever been to, but they are also readily available on Amazon. They’re also useful for many other types of fermentation like kraut, pickles, etc. I hope to see your take on it in a future video!
Really looking forward to the dosa video! My best friend and I are lucky enough to live in an area with incredible Indian restaurants. One of them makes dosa literally half the size of the table. My favorite is the masala/aloo (potato) stuffed kind so I was stoked to hear that's what you're working on.
Also, have you tried the durian yet? Would love to see yours and Lorn's reaction!
Love this!
Awesome video!!!
Thanks for a new vid!
Durian that's been frozen is orders of magnitude milder than fresh. Still tasty. Also, the roasted red pepper spread is called "EYE-var". Great stuff!
Jay is great. Pan-Asia is also great.
My favorite I’ve ever lived near though is Saraga in Indianapolis. If you’re in the Indy area, it’s amazing.
Just found you about 20 minutes ago…love this video to help navigate the asian store although most of these ingredients I already knew…would love to see more of this type of video.
YASSSS to the chicken feet for stock! I have had the dim sum preparation and while I liked the flavor, those toe bones are hard to deal with. But for stock they are absolutely the bomb - as you say, they provide a wonderful silky and substantial mouthfeel which is a must for me. Love it!
Some of the items I look for which weren't mentioned yet are fresh herbs and "unusual" vegetables. Plantains, casava, japanese sweet potatoes (purple on the outside/white inside, very starchy but less sweet that normal variety), little golf ball sized lavender colored eggplants for thai curry, shiso, vietnamese coriander, (yard) long beans, and stuff like that. Oh! and the tiny tapioca pearls that are perfect for south east Asian coconut tapioca pudding desserts, served with some kind of fruit. Mango or banana are most traditional I think, but I *really* love it topped with honeydew melon.
Love Jay International Food on S. Grand in The Lou. It’s a SICK place to shop. I wished I knew you were in my hometown. I would have enjoyed getting an autograph from you on an apron. Keep streaming, you’re very entertaining and helpful bringing us home cooks cooking knowledge. Gotta head to Jay Foods to try some of the goodies you suggested. Cheers, Buon appetito and safe travels!
Love Jay’s! I like to pick up aji Amarillo and aji panca pastes for Peruvian roasted chicken… one of our favorite summertime meals with the spicy cilantro sauce. Would love to see you try that cuisine!
I feel fortunate to work next to Chinatown in Oakland and can spend hours in the Asian markets! The variety of food labels I can’t read make shopping more fun bu5 as you experienced, Bri you can always come home with a diversified bag of groceries to try. The fresh veggies are also the best!
How to make Tahdig from my Persian sister: Coat the bottom of the pot with a generous amount of oil, Cook it on high for about five minutes, then medium high for about 25 or so, then medium low for around 15 more minutes.
Hi Bri, love your videos. Just wanted to pop in and say that I'm Vietnamese and my mom shreds banana flowers on the mandolin to eat in bun bo hue. You have to immediately soak it in water and lemon or lime though, cuz it turns brown really fast.
Thanks for this! I’m newish to STL and your channel. Love the food knowledge, but extra appreciative for STL knowledge. I have been curious about Jay International but a little intimidated to stop by (silly, I know!).
Love this! Very informative as I am a bit intimidated to go into one of these stores.
Missed opportunity for a "Let's eat this thing" with snacks driving home. :)
I'm about a half hour south of there. Definitely plan on checking it out sometime.
Great video.... we have something similar to that store called Food Nations here in Toronto..
You gave me great ideas to look more carefully to the isles for your suggested products.
Cheers 🇨🇦🍷🇨🇦
Brian’s palette just works for me
This video was awesome! I would love to see more
I love that spot! I bought a lot of stuff their for the brewery, mostly as an excuse to buy the fresh bread they have in the mornings ❤
I’ve used Banana blossom in curry. It’s very mild flavored, It’s usually used to add texture, a bit of cruch or tossed in a salad.
Love your videos. Have made a lot of them and everyone loves them.
For one version of tahdig, you can take basmati rice, wash it a few times to remove the starch, then add into a nonstick pot, add some salt to taste typically 1-2 tsp per 3 cups of rice, add a few table spoons of whole yogurt, this make a rice dish known as kateh, mix well with a whisk to combine, heat on medium until the water has nearly reduced, squeeze in some neutral oil such as canola, and mix to combine, then place the pot into two heat spreaders/diffusers, place a paper towel or tea towel onto the pot and place the lid on top. Tuck in the towel so it doesn’t burn and then place on medium-high for 25-30 mins. Check the rice and if you see it crusting around the edges, you pretty much done, you can also let it cook a little bit longer without the lid and then invert onto a plate. You may need to detach the rice from the sides of the pot with an offset spatula or a knife. It should be golden brown. It’s great with fried eggs and sumac.
The fresh tamarind pods are usually for eating out of hand and are sweeter than the tamarind you'd use for cooking. Hot Thai Kitchen did a super thorough explainer of the differences and suggests using the pulp you get in blocks for dishes like pad Thai.
They're also good for tamarindo, which you want to have sweetness.
I'm with you on the Shin noodles. My Korean flatmate last year introduced me too it. I was so glad that once I got home from University I could still find them in Canada.
Other tip for banana blossom: fritters! Drain it, dab it dry and then treat it like battered fish for fish&chips. Great vegan alternative, but also just a delicious ingredient.
Love seeing you hitting up Jays! One of the best!