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Food and drink that you've not tried but you "think" you might like


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Old 22-05-2011, 14:21
degsyhufc
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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.
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Old 22-05-2011, 14:38
Bedlem
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Chicken Parmigiana
Those Pepperami things
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Old 22-05-2011, 16:11
Butterflies
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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?
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Old 22-05-2011, 16:33
anneliese
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Walnut Whips, Star Bars, Picnic chocolate bars. Tira misu. Enchilladas. Aromatic duck and pancakes.
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Old 22-05-2011, 16:44
degsyhufc
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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?
Girders!

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Old 22-05-2011, 17:05
ACertainRomance
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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?
It tastes like Irn Bru. That's the only way to describe it!
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Old 22-05-2011, 17:14
anneliese
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I've wanted to try rocky road things too. What are they like?
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Old 22-05-2011, 17:24
RuthStar
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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.
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Old 22-05-2011, 18:48
Millie Muppet
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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?
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.
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Old 22-05-2011, 19:15
Butterflies
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It tastes like Irn Bru. That's the only way to describe it!
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.
Okay, thanks for the info guys. Guess I'll have to buy it and find out then.

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.
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Old 22-05-2011, 19:49
degsyhufc
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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.
I think it happens a lot with these, sometimes, luxury ingredients. You are afraid to try it at home as you're not sure how it is cooked. You don't know whether a readymeal or cheap restaurant will be decent either.

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
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Old 22-05-2011, 20:13
Elanor
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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.
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Old 23-05-2011, 12:44
Teddybleads
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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.
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Old 23-05-2011, 13:10
BrunoStreete
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Pigs Trotters, Bone Marrow, Breast of Lamb. All on my 'to do' list.
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Old 23-05-2011, 13:24
big_hard_lad
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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 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.

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!

Pigs Trotters, Bone Marrow, Breast of Lamb. All on my 'to do' list.
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.

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!
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Old 23-05-2011, 13:33
Rossall
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I've wanted to try rocky road things too. What are they like?
A bit like a sliced up Picnic bar. Very nice actually.

I'd like to try some very high quality sausages like Debbie & Andrews.
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Old 23-05-2011, 13:39
degsyhufc
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Pigs Trotters, Bone Marrow, Breast of Lamb. All on my 'to do' list.
'to do list' is a good way to define this discussion

I've also seen breast of lamb on the shelves and on a couple of programs.
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Old 23-05-2011, 13:41
degsyhufc
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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.
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
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Old 23-05-2011, 15:47
indianwells
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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
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 !
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Old 23-05-2011, 15:56
KidPoker
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Prawns.
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Old 23-05-2011, 18:46
kochspostulates
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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.
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Old 23-05-2011, 19:07
BrunoStreete
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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 !
Bourguignon with shin of beef is beautiful, just make sure you cook it for 4 hours. Breast of lamb looks very fiddly.
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Old 23-05-2011, 19:16
Menk
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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?
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Old 23-05-2011, 19:18
degsyhufc
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Well, he did qualify it with "if I can be arsed"
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Old 24-05-2011, 09:17
big_hard_lad
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You're not really a big hard lad at all, are you?
I'm literally the most unhard lad you'll ever meet! It's all about the irony
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