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Food you haven't tried?

post #1 of 27
11/2/00 at 2:48am
Thread Starter 
Anyone have a food they've always wanted to try but never have?

I think mine would be blue fin tuna.
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post #2 of 27
11/2/00 at 4:30am
Great thread CCHIU
the compressed fish roe from Italy
red cow parmiangiano reggiano
Poulane bread
Bryant wine
ElRey chocolate
cooking with all your senses.....
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post #3 of 27
11/2/00 at 6:24am
I have never tried birds nest soup.
Thanks,

Nicko 
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post #4 of 27
11/2/00 at 8:42am
Thread Starter 
Birds nest soup, can't remember if I've had that or not...Nicko, have to add that to the list.
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post #5 of 27
11/2/00 at 2:28pm
Monkey brains
"Every kiss is a blessing"! Or is it "Every blessing is a kiss"
Does anyone know what time it is.
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post #6 of 27
11/2/00 at 4:45pm
CDS wrong thread....that's son of gross food others eat. (OR at least I hope it's the wrong thread)
cooking with all your senses.....
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post #7 of 27
11/2/00 at 5:49pm
Sevrugia caviar (never had the bucks)
Softshell crabs (never had the nerve)
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***It is better to ask forgiveness than beg permission.***
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post #8 of 27
11/2/00 at 8:35pm
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
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #9 of 27
11/4/00 at 4:31am
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.
"Nothing quite like the feeling of something newl"
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post #10 of 27
11/4/00 at 6:41am
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.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #11 of 27
11/4/00 at 5:58pm
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.
cooking with all your senses.....
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post #12 of 27
11/9/00 at 6:59pm
I'm ashamed to say I've never had sea urchin. And I'm a chef of a seafood restaurant. What a Loser!
M.W.H.
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post #13 of 27
11/10/00 at 7:48pm
Thread Starter 
MaryeO,

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

Also, you could try making fois gois yourself. Have you ever considered it?
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post #14 of 27
11/10/00 at 8:11pm
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...)
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***It is better to ask forgiveness than beg permission.***
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post #15 of 27
11/11/00 at 3:34pm
Chef Mark hayes, Not many seafood restaurants serve sea urchin. Also you haven't missed much,unless you like the texure of raw egg yolk. As for being a loser-get a grip,there are just to many things to try in our field,and to have not tried something even if you in the line of buisness does not make one a loser. Just gives us something else to look forword to
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #16 of 27
11/11/00 at 6:47pm
Yep!
Foie Gras.....pretty darn great in the hands of someone that knows what to do with it.....
Not livery at all.
I had uni at the Beard house served as an ice in a cracker cone for an app....interesting.....great dinner.
cooking with all your senses.....
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post #17 of 27
11/12/00 at 2:49pm
Thread Starter 
Add truffles to my list too!

[This message has been edited by cchiu (edited 11-12-2000).]
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post #18 of 27
11/13/00 at 5:52am
Maryeo, it was fabulous. I had a soup with crab and curry, duck with a fruit/wine reduction (can't remember the details there, sorry) and a satisfying cab sauvignon. It was a wonderful reunion with two of my brothers and their wives, plus two of our birthdays, so that added to the enjoyment. FOH staff was top rate. The six of us ate for about $550, including HDs and a bit of wine. We went to Little Italy for dessert, so we missed that. I'd recommend it strongly!
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post #19 of 27
11/13/00 at 12:35pm
MaryeO, Best crabcakes I have ever eaten come from Faidley's in the Lexington Market. I
have a healthy appetite and I can maybe get through 1 1/2 of them!

Food I most want to try? I've been pretty lucky so far! I'd really have to reach :-)
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
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post #20 of 27
11/13/00 at 1:20pm
Thread Starter 
MaryeO,

Don't you hate that when a business closes and you loved their food? I once read an article recipes from long gone restaurants. There should be a website devoted to this if there isn't one already.
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post #21 of 27
11/18/00 at 7:43pm
I've always wanted to try menudo, the Mexican stew with tripe. I've had foie gras, truffles, sweetbreads, soft shell crab. Love 'em all. No monkey brains, though...
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post #22 of 27
11/22/00 at 1:38pm
One meat that seems to be OK in France that I haven't had the opportunity to try is - horse. The other meat that I've heard great praise for is - moose.

Soft-shell crabs are great - when they are prepared right.
..... from the bayou
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post #23 of 27
11/22/00 at 6:06pm
vanity? Interesting. I will always be open to taste new and old wines. I as well have had every first growth a number of times and every super second as well. I have enjoyed the finest wines of italy,spain and the usa and all of europe and latin america, and I love the ability to taste the efforts of the men and women who bring these wonderful wines to our table.It is not bragging rights it's about the joy. I also feel that Foie Gras to many are easy to prepare, like anything after you have done it or learned from a pro or read it in a book any thing becomes less intimadating. Don't forget to remove the blood lines from your liver and buy a vacum packer
cc
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #24 of 27
11/22/00 at 9:53pm
Well I must say I have tried virtually everything. So a few comments.
Poulane bread is way overrated. It is available in NYC but we get bread as good and better from local bakeries.
Nothing is easier to cook than foie gras either as a terrine or sauté. If you buy a whole one, cut it into 1/2" slices, vacuum pack them individually and freeze. It will last a long time. Sear a slice before it is totally defrosted and serve with a fruit sauce - heaven!
One has to be very careful with truffles. Never buy one without sniffing. I have had truffles that make me swoon and others that have no aroma whatsoever.
I find it difficult to believe that anyone in the 'food world' would be afraid to eat a soft shell crab but I always clean them myself immediately before putting them in the pan so as not to lose the juices.
Bottarga can sometimes taste very fishy but I had some in Spain that was wonderful.
Yes there are a few wines on my list that I have never tried but once you have tasted a few truly great wines adding to the list is merely a matter of vanity!
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post #25 of 27
11/23/00 at 4:25pm
Ihave tried most of the above [except the monkey brains] but one food that does interest me is cactus..havent found it here in OZ yet.I am also a chilli fan so perhaps some more varieties.
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post #26 of 27
11/23/00 at 4:31pm
Hey Chili boy where are you??
cc
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #27 of 27
11/26/00 at 6:21pm
Fresh cactus Pads (?) are ok...lemony green beany flavor...I would assume like anything else canned is vary different from fresh.
I just sauted mine in a little oil.
Got el Ray, Shraffenburger (nibs!!!!!) and choc in New Orleans at Wild Oats go figure.
cooking with all your senses.....
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