Oscypek is a cheese with a spindle shape, most often made with unpasteurised sheep's milk, often patterned and usually smoked.
Scad, jack or horse mackerel. The tough part near the tail must be removed before cooking. Fish which have a firm tail section and bright eyes are the ones to select. They are at their best from spring to autumn (US: fall). In Japan they are used for sashimi or sushi and may also be grilled, simmered or deep-fried.
Guava. A fruit which originated in Central America and the West Indies and has the external appearance of an apple or pear. The large, pale, yellow-skinned ones are the best. Its heady fragrance perfumes many drinks and desserts or it is eaten as a fruit, dipped in either sugar or salt. In Thailand they are in season all year round.
Beefsteak mushroom. It may be sliced and fried like liver, or eaten raw with a salad, when it should be cut into thin strips, soaked in salted water, drained and then dressed with a vinaigrette.
Some sort of bread. Could you send details (and a picture) to queries@whatamieating.com if you know more?
Grisette. A slender mushroom of the amanite family with a pale grey, ribbed cap, mild scent and flavour. It must be eaten well cooked or it will cause gastro -intestinal problems.
Papaya. There is great discussion about the difference between papaya and paw paw or papaw. Essentially, they are all the same thing. It just depends where you are. The size of a large avocado, it has soft-textured, fragrant, apricot-coloured flesh with small black seeds which must be stripped out. It is a great breakfast fruit. It should be cut lengthways as this facilitates the removal of the seeds. If you have an unripe papaya which you wish to ripen overnight, pierce it with a sharp knife several times. In Thailand it is available for most of the year but is at its best in the hot season from March to June. It is often shredded before it ripens, mixed with lemon juice, chillis, peanuts and dried shrimp to create som tam, a spicy salad.
