Food you haven't tried?

[mudbug]

Anyone have a food they've always wanted to try but never have?

I think mine would be blue fin tuna.

[shroomgirl]

Great thread CCHIU
the compressed fish roe from Italy
red cow parmiangiano reggiano
Poulane bread
Bryant wine
ElRey chocolate

[Nicko]

I have never tried birds nest soup.

[mudbug]

Birds nest soup, can't remember if I've had that or not...Nicko, have to add that to the list.

[Chef David Simpson]

Monkey brains

[shroomgirl]

CDS wrong thread....that's son of gross food others eat. (OR at least I hope it's the wrong thread)

[Mezzaluna]

Sevrugia caviar (never had the bucks)
Softshell crabs (never had the nerve)

[cape chef]

I would love to expereance the whole blowfish phenomanon (sp)The whole idea of the danger,rarity,flavor and that you have to be reconized by the japanese goverment to be able to prepare this fish is all very inticing.albit very expensive

[Nick.Shu]

yes, i have to admit that "tiger fugu" would be on my list. Why?, well it probably tastes like **** , but to put ones faith in anothers skill and knowledge and walk away pleased (hehe and alive) would be really cool.

[Isa]

Apparently in Japan's fugu restaurant the big joke is to drop your chopsticks. Everyone stop eating to stare at you and when they realize you are well and alive and not paralized they all laugh together.

[shroomgirl]

Close to wild shrooms....we have disclosures people sign when they join or eat with us....
I'm OK with cooking them for a group until we get some outsiders that have not tried them before...then we find out in the middle of the woods wether they are allergic or not!
Noone has had a severe reaction to morels, chanterelles, boletes, black trumpets, chicken of the woods, hen of the woods...
I don't cook or eat unidentifieds and at least 3-4 kids die each year from eating Amanetas (Death Cap) thinking they'll get high I guess. POT LUCKS are always exciting!
I skirt the dishes I don't know the hunters.

[Chef Mark Hayes]

I'm ashamed to say I've never had sea urchin. And I'm a chef of a seafood restaurant. What a Loser!

Foie gras . . . it's one of those things that is soooo expensive (and hard to find) that I always think, "My God! What if I hate it?"

Mezzaluna . . . you have to try a softshell crab . . . just one. I've been eating crabs for more years than I care to admit, but softshells are almost the essence of crab-dom. Make sure that your fishmonger cleans him for you, and rush him home. Give it a quick dip in an egg and milk wash, dredge it in flour, salt and pepper, and saute in butter. Pull his appendages off if they bother you and dig in. If you hate it, call me and I'll come over and finish it for you!

[mudbug]

MaryeO,

I'm right there with you! When's dinner?

Also, you could try making fois gois yourself. Have you ever considered it?

[Mezzaluna]

Maryeo, I wouldn't be adventerous with softshell crabs in WISCONSIN of all places. I'll wait until I visit my brother in Bawlmer sometime! (By the way, we had a fabulous meal there at Charleston last July...)