| The inspiration for this week's newsletter came from Food Network's hit show Chopped (if you haven't seen it, DVR pronto!). You may scratch your head at these ingredients at first, but they'll turn out dishes that will make your taste buds sing. | | Jackfruit In its unripened form, the jackfruit's texture is similar to chicken and is often used as a meat replacement in vegetarian dishes. This Asian fruit is large and prickly, and it has a bitter taste, making it perfect to balance out heavy Thai curries. Recipe: Jackfruit Curry | Quail Eggs Speckled and smaller than hen's eggs, quail eggs contain a higher percentage of protein, Vitamin A and certain B vitamins. But be careful with these little guys: they are very delicate and cook quickly on the skillet. Recipe: Fried Quail Eggs with Chorizo or Morcilla | Rattlesnakes Don't be scared of rattlesnake meat. Word on the street is that it really does taste like chicken. It's great fried, which makes it ideal in Southern cuisine. And props to you if you go out and wrangle your own snake. Recipe: Fried Diamondback Rattlesnake | Pink Peppercorn Despite its name, pink peppercorn is totally unrelated to black peppercorn. Imported from Madagascar, the pink peppercorn is a berry that comes from the Baies rose plant. Pungent and slightly sweet, it can really light up a spicy dish. Recipe: Chilean Sea Bass with Pink Peppercorn Sauce | | | | Food & Drink Ads | | | | Featured Articles | | | | More from About.com | | | | | | Financial Emergencies An unexpected change in your financial situation can be incredibly stressful. Here's how to cope. More>
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