What food have you never had but are dying to try?

[Jenise]

I do not have an immediate answer to this myself, but before the day's up I'll probably have a list.

Only on that comes to mind and that primarily because of literary references - the liver of the fugu fish. Alas, unless a very special and simultaneously very destructive need arises, a dish on which I shall never feast.


Best
Rogov

As a committed omnivour, I've pretty much eaten everything that I've read about and been able to find. There are some great literary foods, of course, but the only one that springs to mind are those eggs with well developed chicks or ducklings -- a couple of Phillipino friends have promised to find them for me, but so far, no luck.

I'm amazed that it's been so difficult to find them in the NYC area, frankly.

Maybe others will occur in due course, and then I'll be off to hunt them down.

I wouldn't say I'm dying to try it, but today, my son Pete is taking me out for my first ever sushi in Lacey, WA.

Laverbread.

But since it can only be made with seaweed scraped off the rocks off the shores of Wales, I probably will never get to taste it.

[Jenise]

Only on that comes to mind and that primarily because of literary references - the liver of the fugu fish. Alas, unless a very special and simultaneously very destructive need arises, a dish on which I shall never feast.


Best
Rogov

Would you believe, since I'm obviously pretty squeamish where weird foods are concerned, I've done that? At the sperm sac, too. Though admittedly, not knowingly--I was only informed afterward what I'd just eaten. Was served this by the great Masa whose eponymously named restaurant in New York is one of this country's hottest food tickets, though my experience was at his prior restaurant in Beverly Hills, the Ginza Sushiko.

Fried zucchini blossoms.

I had been meaning to eat grouse for a while and did so for the 1st time last autumn (fall). I do like gamy foods, but grouse is even too gamy for me! For a wine match, try and find a nice brett-infested red

Nothing else jumps out at the moment, but thankfully I'm much more open-minded about food these days, so I'm usually keen to at least taste odd/obscure stuff.

regards

Ian

Anything made by Celia.

I had been meaning to eat grouse for a while and did so for the 1st time last autumn (fall). I do like gamy foods, but grouse is even too gamy for me! For a wine match, try and find a nice brett-infested red

Nothing else jumps out at the moment, but thankfully I'm much more open-minded about food these days, so I'm usually keen to at least taste odd/obscure stuff.

regards

Ian

I often take the viewpoint of order odd/obscure stuff when out to dinner. After all, if I can make something like it at home, why would I order it when dining out?

One of the few times I was burned by that principle was my first visit to Maisonette, formerly a consistent Mobil 5 star restaurant here in Cincinnati. That night I ordered Norwegian snow grouse.....and it was very, very gamy.

I haven't sworn off the "order odd foods" approach at a restaurant but grouse is out.

Only on that comes to mind and that primarily because of literary references - the liver of the fugu fish.

Would you believe, since I'm obviously pretty squeamish where weird foods are concerned, I've done that? At the sperm sac, too. Though admittedly, not knowingly--I was only informed afterward what I'd just eaten. Was served this by the great Masa whose eponymously named restaurant in New York is one of this country's hottest food tickets, though my experience was at his prior restaurant in Beverly Hills, the Ginza Sushiko.

Was this the farmed version? Because I don't think Masa would risk the liver of the wild- that's the toxic part.right? Not much you could do to make it safe/

I've never had rabmorfles- rabbit stuffed with morels stuffed with truffles and braised in Petrus, but I'm really eager.......

Ummmmm, blowfish? One might die trying!

I can think of a number of foods I'll be perfectly happy never trying again. Bananas, for instance.

John

Dale, the Tetrodotoxin in Fugu liver is not produced by the fish. It comes from the environment in the Pacific. The Blue-ringed Octopus uses the same poison. As far as I know, Atlantic blowfish is harmless. I ate those fish whenever we could catch them when I was growing up in Virginia. Hard to clean... We never ate the liver, but fish livers all taste pretty much alike AFAIK. Get some Monkfish liver and use your imagination to feel endangered.

And whoever finds this topic interesting should watch the Simpsons episode, "One Fish, Two Fish, Red Fish, Blowfish"

Fried zucchini blossoms.

They are very yummy and should be at a local Farmer's Market. Ask the person who is growing the best Zucchini to bring some to you...that is what I do. Still attached blossoms to a baby zuke, sauteed in butter, is very delicate and tasty. Can be any squash as far as that goes, must be a baby one, of course.

Can't think of anything I want, that I have not already tried. We are not world travelers, so I am not familiar with some of the foods some of you mentiioned, but they did not sound like I would want to try them.

New York street food has always interested me.....but have never had the chance to visit there.

Laverbread.

But since it can only be made with seaweed scraped off the rocks off the shores of Wales, I probably will never get to taste it.

FYI, you can buy it online shipped from the UK.

I'd kinda like to try durian which I understand is 'delicious'...LOL at least according to its adherents. That is I'd like to try it if I could get it served without the smell as find it difficult to eat with a gas mask on!

Laverbread.

But since it can only be made with seaweed scraped off the rocks off the shores of Wales, I probably will never get to taste it.

FYI, you can buy it online shipped from the UK.

Really? Would love a link please, Shel, if you have one?

But must be vac sealed - apparently the canned stuff is foul...

Ta, Celia

I'd kinda like to try durian which I understand is 'delicious'...LOL at least according to its adherents. That is I'd like to try it if I could get it served without the smell as find it difficult to eat with a gas mask on!

I've been shopping a lot in local Asian markets and every time I walk in there are durians for sale. I haven't been brave enough to bring one home. I think I'd want to eat it outside the house and wrap the scraps in tight plastic packaging...

I've been shopping a lot in local Asian markets and every time I walk in there are durians for sale. I haven't been brave enough to bring one home. I think I'd want to eat it outside the house and wrap the scraps in tight plastic packaging...

The best description I've read for the taste -- to Westerners at least -- is like eating vanilla freezies out of a urinal.

But Malaysians love the stuff -- we had a driver in Kuala Lumpur a few years ago who had to pull over and eat a durian he saw lying on the roadside. He told us that if he had passed it by, he would have been pre-occupied with his cravings for that free durian and wouldn't be able to drive safely.

Another way to get free durians: find a durian orchard, a dark night, and a gunney sack. Run through the orchard dragging the bag until the spikes from a fallen durian entangle themselves in your bag. Find a safe place -- if you can wait -- and dig in and enjoy.

I've found that my tolerance for durian has increased over the past ten years, but that original urinal smell and taste still persists.

Fried zucchini blossoms.

Now, they're really good. I've made them many times.

[Jenise]

Okay, almost 24 hours have passed and the list that I thought I'd come up with hasn't happened. Almost anything I was curious about I've eventually hunted down, or even procured at some expense and prepared for myself. Like Fiddlehead Ferns. Only two things came to me: ramps and fresh lima beans.

Beyond those, all of my longings are tied to a place, an experience or even an originator--I would love to have two or three courses of foie gras at Au Pied Corchon in Montreal, a city I've never been to. I would like to have a potato gratin personally made by Joel Robuchon. I would love to eat at El Bulli. I want someday to have peaches straight off the tree in Georgia , and I would kill to have pizza in Naples made with tomatoes that concentrated while hanging in the sun for a few days after picking. I would love to eat anything at all on the patio of Patricia Wells' country house in Southern France or at a quiet corner table at Per Se in New York. I would love to share a truly great kosher meal with Daniel Rogov at an outdoor cave in Tel Aviv--I've never dined kosher before and what better place to do that than Israel and what better company could one have? These are but a few of the things that have eluded me.

Laverbread.

But since it can only be made with seaweed scraped off the rocks off the shores of Wales, I probably will never get to taste it.

FYI, you can buy it online shipped from the UK.

Really? Would love a link please, Shel, if you have one?

But must be vac sealed - apparently the canned stuff is foul...

Ta, Celia

Celia, here's one link for laverbread in cans, but I know you'd like it vac sealed, so used the following search terms and several came up amid a bunch of others that didn't apply, but you might like to look through them.
Here's the link to the canned ones, from a UK TV forum site
Http://uktv.co.uk/Food/thread/threadID/38490/
The search terms I used on google are:
laverbread "mail order" vacuum

Fried zucchini blossoms.

They are very yummy and should be at a local Farmer's Market. Ask the person who is growing the best Zucchini to bring some to you...that is what I do. Still attached blossoms to a baby zuke, sauteed in butter, is very delicate and tasty. Can be any squash as far as that goes, must be a baby one, of course.

I will do that. Thanks for the tip Karen. Do you have to do anything to prepare them before sauteeing? We have a friend in MA with an amazing garden, who grows a crazy amount of zucchini. We're going up in late July, so I will have to call dibs on some of his blossoms.