|
||||||||
Food and drink that you've not tried but you "think" you might like |
![]() |
|
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
|
Food and drink that you've not tried but you "think" you might like
or some food that you would just like to try.
I've lived quite a sheltered life in food terms and have only started experimenting in the past few years. Had my first anchovy last year. I didn't know if I would like it because i'm not a fan of oily, smelly, fish but I used it in some punchy dressings and it was nice. |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Inactive Member
Join Date: Jun 2010
Location: Down with man-flu.
Posts: 2,336
|
Chicken Parmigiana
Those Pepperami things |
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Jan 2011
Location: Alberto Del Rio's Car
Posts: 2,290
|
Irn Bru
I've been meaning to try this but haven't got round to it. Anyone care to tell me what it tastes like? |
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Feb 2011
Posts: 690
|
Walnut Whips, Star Bars, Picnic chocolate bars. Tira misu. Enchilladas. Aromatic duck and pancakes.
|
|
|
|
|
|
#5 |
|
Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
|
Quote:
Irn Bru
I've been meaning to try this but haven't got round to it. Anyone care to tell me what it tastes like?
|
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Oct 2007
Posts: 1,162
|
Quote:
Irn Bru
I've been meaning to try this but haven't got round to it. Anyone care to tell me what it tastes like?
|
|
|
|
|
|
#7 |
|
Forum Member
Join Date: Feb 2011
Posts: 690
|
I've wanted to try rocky road things too. What are they like?
|
|
|
|
|
|
#8 |
|
Forum Member
Join Date: Jul 2006
Location: xBedfordshirex
Posts: 5,612
|
Quiches, They always look so nice and smell nice and i like things like Egg/Bacon and Cheese to lesser extent. I'll have to try it one day.
|
|
|
|
|
#9 |
|
Forum Member
Join Date: Nov 2006
Location: The South
Posts: 5,623
|
Quote:
Irn Bru
I've been meaning to try this but haven't got round to it. Anyone care to tell me what it tastes like? ![]() I'm cheating here a wee bit as I have tried tiny pieces before, but I'd love to try a proper scallops dish, you know with black pud or chorizo, cooked perfectly, restaurant stylee. I think they look delish.
|
|
|
|
|
|
#10 |
|
Forum Member
Join Date: Jan 2011
Location: Alberto Del Rio's Car
Posts: 2,290
|
Quote:
Girders!
![]() Quote:
It tastes like Irn Bru. That's the only way to describe it!
![]() Quote:
Us Scots were raised on it, but are unable to define it. That is the beauty of the Bru.
![]() I'm cheating here a wee bit as I have tried tiny pieces before, but I'd love to try a proper scallops dish, you know with black pud or chorizo, cooked perfectly, restaurant stylee. I think they look delish. ![]() ![]() Scallops look nice too, I've been seeing loads of people cooking them recently on the tele. I should give that a try as well. |
|
|
|
|
|
#11 |
|
Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
|
Quote:
Us Scots were raised on it, but are unable to define it. That is the beauty of the Bru.
![]() I'm cheating here a wee bit as I have tried tiny pieces before, but I'd love to try a proper scallops dish, you know with black pud or chorizo, cooked perfectly, restaurant stylee. I think they look delish. ![]() You think going to a decent restaurant must give the best resperentation of the product. I first had scallops at a chinese restaurant. It didn't taste bad at the time but I was sick later on
|
|
|
|
|
|
#12 |
|
Forum Member
Join Date: Oct 2003
Location: Derbyshire
Posts: 13,041
|
I first had scallops at a restaurant in Mystic, Connecticut (not Mystic Pizza!) - I was quite apprehensive about them but the waitress raved and raved and said I would LOVE them - and I did. It wasn't a posh restaurant, but it was a seafood restaurant on the coast, so they did know about fish. The ones I had were just lightly fried and served on a big salad with lots of rocket and cranberries and caramelised pecan nuts and things. They tasted fabulous, and I've had them lots of times since, and cooked them too.
I love trying new things - it's one of the main attractions of going on holiday abroad for me. If there's a choice between something that I know and something different that I've not tried before, I'll almost certainly go for the something different. |
|
|
|
|
|
#13 |
|
Forum Member
Join Date: Jan 2010
Posts: 6,118
|
I'd like to try an authentic Scandanavian Smorgersboard (SP?). I love fish and many of the components. Will have to get down to The Danish Club one of these days.
|
|
|
|
|
|
#14 |
|
Inactive Member
Join Date: May 2011
Posts: 7,071
|
Pigs Trotters, Bone Marrow, Breast of Lamb. All on my 'to do' list.
|
|
|
|
|
|
#15 |
|
Forum Member
Join Date: Aug 2007
Location: Belfast, Northern Ireland
Posts: 4,011
|
Quote:
Us Scots were raised on it, but are unable to define it. That is the beauty of the Bru.
![]() I'm cheating here a wee bit as I have tried tiny pieces before, but I'd love to try a proper scallops dish, you know with black pud or chorizo, cooked perfectly, restaurant stylee. I think they look delish. ![]() Also, I take the orange bit off the scallop before I cook them (I do know the name of it but I can't think right now) and fry them off separately. If I'm just doing it for me and my Mrs I stick them on the plate too, if I'm doing it for a dinner party I just keep them in the fridge for later for me and the Mrs! Quote:
Pigs Trotters, Bone Marrow, Breast of Lamb. All on my 'to do' list.
On a slightly related note....something I haven't tried but I don't think I would like is tripe. It looks and smells rank! |
|
|
|
|
|
#16 |
|
Forum Member
Join Date: Nov 2008
Posts: 9,433
|
Quote:
I've wanted to try rocky road things too. What are they like?
I'd like to try some very high quality sausages like Debbie & Andrews. |
|
|
|
|
|
#17 |
|
Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
|
Quote:
Pigs Trotters, Bone Marrow, Breast of Lamb. All on my 'to do' list.
![]() I've also seen breast of lamb on the shelves and on a couple of programs. |
|
|
|
|
|
#18 |
|
Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
|
Quote:
Breast of lamb is on mine. Along with Shin of Beef. I've seen both in the butchers but never can think of something to do with them. Some day I will.
http://uktv.co.uk/food/recipe/aid/644768 |
|
|
|
|
|
#19 |
|
Forum Member
Join Date: Aug 2006
Posts: 12,236
|
Quote:
I saw Tom Kerridge cook shin of beef the other day and it looked superb. Unfortunatly it also looked time consuming.
http://uktv.co.uk/food/recipe/aid/644768 That recipe does look a bit of a faff ! |
|
|
|
|
|
#20 |
|
Forum Member
Join Date: Aug 2010
Location: Winnersville
Posts: 4,058
|
Prawns.
|
|
|
|
|
|
#21 |
|
Forum Member
Join Date: Mar 2010
Posts: 2,990
|
Vindaloo
Most Carribean food Guiness Tonic water or gin and tonic Proper pies from a pie shop, have only really tried chicken and mushroom and some soya fake meat variety. |
|
|
|
|
|
#22 |
|
Inactive Member
Join Date: May 2011
Posts: 7,071
|
Quote:
I always use shin for stews. Thing is, there is a lot of connective tissue in it which can only be broken down through low & slow cooking. Worth it though for the superb flavour.
That recipe does look a bit of a faff ! |
|
|
|
|
|
#23 |
|
Forum Member
Join Date: Aug 2008
Posts: 10,825
|
Quote:
Scallops are amazing. They aren't that hard to cook either. I do them with black pudding. So I slice the BP so they are about the same thickness as the scallops are. I fry that off in a tiny bit of olive oil until they are coloured either side. Put that to the side then do the same with the scallops. Then I make a little stack of Scallop on top of BP with maybe a bit of pea puree on top for colour if I can be arsed.
You're not really a big hard lad at all, are you?
|
|
|
|
|
|
#24 |
|
Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
|
Well, he did qualify it with "if I can be arsed"
|
|
|
|
|
|
#25 |
|
Forum Member
Join Date: Aug 2007
Location: Belfast, Northern Ireland
Posts: 4,011
|
Quote:
You're not really a big hard lad at all, are you?
![]()
|
|
|
|
![]() |
|
|
All times are GMT. The time now is 17:41.





