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Thread: Are there any foods or dishes that you never had and want to try?

  1. #21
    Goose is fantastic! Are we talking wild or domestic? Horse is good as well, I've tried fresh and dried/salted, kinda like proschuto(spelling?) Seal is something I want again, haven't had it in a long time. Octopus, and authentic southern BBQ. Brisket or suckling pig, also an Hawaiian pit cooked pig... that looks amazing!

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  2. #22
    Double post...

  3. #23
    I've only had goose and venison as a young kid. I'd like to try those again now.

    Here's one for the OP:

  4. #24

  5. #25
    Senior Member Lucretia's Avatar
    Join Date
    Oct 2011
    Isle of Lucy
    Haven't had domestic OR wild goose. Definitely need to try it. Have had some mighty fishy wild ducks, tho. And some pretty good domestic ducks--are they similar to goose? Haven't had vension in years, but really like it--just dusted with flour, salt, pepper, garlic powder, and fried in a a little oil until just done.

    Lots of different types of "authentic southern bbq"--red sauce, mustard sauce, vinnegar sauce, white sauce... We've had to smoke our own pork since moving to the pacific northwest. Can't find any that makes us happy. Not too hard to smoke a pork butt--make a rub of garlic powder, onion powder, paprika, pepper, allspice--lots of recipes out there--rub it on the pork and let it soak in overnight. Next morning, smoke it over hickory at about 210 degrees F for around 8 hours. Then bring it in and put it in a covered roasting pan and stick it in a 200 degree F oven. It will be ready for dinner the following evening. Falling apart tender & juicy. Choose your own sauce. It also freezes fairly well. The smell of smoked pork will permeate the house. You will dream about it, and wake up with your skin smelling like bbq. It's great.

  6. #26
    lol! If I smelled like smoked pork! Haha! Wild goose tends to be a little dryer, not as oily. If you want a good first experience, buy a young goose from a farm, or your favorite butcher/supermarket. Ducks are like any wild game, the species plays a big role in taste. Mallard tends to be the nicest wild duck for roasting and flavor, teals and others can be quite "fishy", especially if it spends a lot of time in stagnant sloughs or swamps. They tend to take on the smell of what they are eating. Migratory birds chase harvest, up here the gourge on wheat, barley, and their favorite, yellow peas, as they go south, they get into other grains, corn, rice etc. With this diet, the flesh is much tastier.

    Going to have to try the pork shoulder. How long in smoke?

    Feel free to visit my website,

  7. #27
    cant really think of anything i'd like to try but havent... i'm pretty sure there are things out there, but when i find out what they are, i do my best to try them.

    Low points-
    Kopi lewak
    rocky mountain osyters
    the internal organs of sea cucumber

    high points-
    mozzarella from caserta
    wasabi nagaimo tsukemono

  8. #28
    Senior Member mateo's Avatar
    Join Date
    May 2011
    Seattle, WA
    Quote Originally Posted by JBroida View Post
    the internal organs of sea cucumber

    I can't even begin to imagine what this is like... most likely eating starfish (the innards) but having never done that, I'm at a loss. I imagine it to be something like eating the digestive tract of a worm... not surprised it was a low point!

  9. #29
    Das HandleMeister apicius9's Avatar
    Join Date
    Feb 2011
    Honolulu, HI
    I was thinking about foods I'd like to make when this started. If it is about foods I'd like to eat, the first thing that comes to mind was a recipe in a 19th century German cook book that started with something like "Start with cleaning 4 pounds of truffles...". Left the book in Germany or I would post the recipe.

    Other than that, I had to change my self-image. I always liked to think of myself as an adventurous eater, but after reading a few things and seeing some TV shows, I know that I am not. There are a lot of things I have no interest in trying.... Like sea cucumber innards I also thought I love Japanese cuisine, but there are a lot of things in there that I don't like either (mountain potatoes, uni, natto - and don't even ask about fish eggs....).

    Anyway, a few more things I have not had, yet, and would love to try: lobster sashimi, pressed duck, well prepared Kobe beef. Another thing I would love to do is eating several pieces of the same cuts but from different animal races, like different cattle or pork races, just to become more aware of the nuances.


  10. #30
    Senior Member
    Join Date
    Apr 2011
    High Grade, well prepared Kobe beef,
    Cod sperm,
    testicles (buffalo, goat)

    These are topping my list of food to try 2012

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