Today I was slicing some okra into a stir-fry when I realized something: I've read many reviews of many high-end restaurants/tasting menu tours/etc. And I don't think I've ever seen okra used.
After some googling it turned out I was wrong. Thomas Keller seems to have used it a couple of times. But that made me wonder: are there any other ingredients which are very rarely/never seen in high-end dining?
(I don't mean prepared foods, like saltine or jello. I mean natural, normally eaten stuff (like okra) that somehow never makes it into tasting menus or their ilk.)
Updated 6 months ago | 2
Updated 10 months ago | 3
Updated 1 year ago | 14
Updated 7 days ago | 163
Updated 1 year ago | 11