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Foods you fancy tryng |
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#1 |
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Join Date: Mar 2012
Posts: 6,365
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Foods you fancy tryng
I thought this might be an opportunity to say what you fancy trying and for others to kick in if they have actually had it.
I keep seeing truffles (not the chocolate ones) mentioned on cheffy programmes but have never seen them on sale. I do know they are very expensive though ![]() Has anyone ever tried them and are they worth the expense? The other thing is panna cotta. I imagine it to be like crème brûlée but without the brûlée
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#2 |
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Join Date: Jan 2012
Posts: 22,979
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Hackarl, goose barnacles and casu marzu cheese.
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#3 |
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Join Date: Aug 2008
Posts: 10,802
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I fancy cooking a beef rib - but I haven't been able to bring myself to part with the money for it yet
![]() It looks like it would be really tasty - but what if I paid all that money then cocked up the cooking? |
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#4 |
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Forum Member
Join Date: May 2012
Posts: 21,720
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Quote:
I thought this might be an opportunity to say what you fancy trying and for others to kick in if they have actually had it.
I keep seeing truffles (not the chocolate ones) mentioned on cheffy programmes but have never seen them on sale. I do know they are very expensive though ![]() Has anyone ever tried them and are they worth the expense? The other thing is panna cotta. I imagine it to be like crème brûlée but without the brûlée ![]() |
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#5 |
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Forum Member
Join Date: Jun 2011
Posts: 3,717
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Quote:
I thought this might be an opportunity to say what you fancy trying and for others to kick in if they have actually had it.
I keep seeing truffles (not the chocolate ones) mentioned on cheffy programmes but have never seen them on sale. I do know they are very expensive though ![]() Has anyone ever tried them and are they worth the expense? The other thing is panna cotta. I imagine it to be like crème brûlée but without the brûlée ![]() I've had lots of panna cottas and creme brulees. I've made a few too. A Creme Brulee is more like a custard and has egg yolk in it, a Panna Cotta doesn't contain any eggs and is set with gelatin. I really want to try soft shell crab. |
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#6 |
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Join Date: Jan 2012
Posts: 22,979
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Quote:
I've had truffles on a few dishes and always enjoyed the taste.
I've had lots of panna cottas and creme brulees. I've made a few too. A Creme Brulee is more like a custard and has egg yolk in it, a Panna Cotta doesn't contain any eggs and is set with gelatin. I really want to try soft shell crab. I know you're adventurous and like your East Asian Cuisine, have you ever tried durian? I would recommend it if you want to try something that's totally different to pretty much anything else. |
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#7 |
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Join Date: Jun 2011
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Quote:
Love soft shell crab, it's delicious.
I know you're adventurous and like your East Asian Cuisine, have you ever tried durian? I would recommend it if you want to try something that's totally different to pretty much anything else. I love seafood and have always fancied soft shell crab but never had the opportunity, I seem to be cursed, on about five occasions I've been going to restaurants and I've looked at the menu beforehand and they've had it but then have either changed the menu or didn't have it. Strangely I've looked at the menu of a place I'm eating on Saturday and they have it so fingers crossed I'll be lucky this time! |
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#8 |
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Join Date: May 2012
Posts: 21,720
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Quote:
I've had truffles on a few dishes and always enjoyed the taste.
I've had lots of panna cottas and creme brulees. I've made a few too. A Creme Brulee is more like a custard and has egg yolk in it, a Panna Cotta doesn't contain any eggs and is set with gelatin. I really want to try soft shell crab. |
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#9 |
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Join Date: Mar 2013
Posts: 9,197
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Quote:
I've had soft shell crab a few times. If you're ever in Birmingham I know somehwere that does it. First time I had it I thought it looked like a deep fried tarantula!
I once ate roast Guinea pig that was completely intact bar for the innards. It was a bit of a sight on the plate with its death grin and all its teeth. The dish I'd love to try is steak tartare made from quality beef by a chef who's accomplished at it. |
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#10 |
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Join Date: Oct 2008
Posts: 2,068
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Buffalo wings, at the National Buffalo Wing Festival, in Buffalo!
(I'm rather partial to buffalo wings). |
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#11 |
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Join Date: Jan 2012
Posts: 22,979
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Quote:
I've not tried that, I've heard of it though. If it's what I'm thinking it is, a strong smelling, spiky fruit? I'd definitely try it, there's nothing really I wouldn't try to be honest.
I love seafood and have always fancied soft shell crab but never had the opportunity, I seem to be cursed, on about five occasions I've been going to restaurants and I've looked at the menu beforehand and they've had it but then have either changed the menu or didn't have it. Strangely I've looked at the menu of a place I'm eating on Saturday and they have it so fingers crossed I'll be lucky this time! I agree with walterwhite about the soft shell crab, when it's deep fried it does look rather tarantula like. Lovely taste and texture though. |
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#12 |
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Join Date: May 2012
Posts: 21,720
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Quote:
[/i][/b]
I once ate roast Guinea pig that was completely intact bar for the innards. It was a bit of a sight on the plate with its death grin and all its teeth. The dish I'd love to try is steak tartare made from quality beef by a chef who's accomplished at it. |
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#13 |
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Join Date: Mar 2013
Posts: 9,197
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Now i've had steak tartare at a very good restaurant and I am not joking when I say the gherkin in it made it remind me of a McDonalds hamburger. Not really the taste i'm going for in a £15 starter.
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#14 |
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Join Date: May 2012
Posts: 21,720
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Quote:
Too much of it or not diced finely enough?
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#15 |
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Join Date: Mar 2012
Posts: 6,365
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Quote:
I fancy cooking a beef rib - but I haven't been able to bring myself to part with the money for it yet
![]() It looks like it would be really tasty - but what if I paid all that money then cocked up the cooking?
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#16 |
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Join Date: Jul 2012
Posts: 766
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Quote:
I know you're adventurous and like your East Asian Cuisine, have you ever tried durian? I would recommend it if you want to try something that's totally different to pretty much anything else. I have also tried crocodile meat. Not something I would ever fancy again. Was too chewy and salty. What I did try & take a liking to, was rambutans. |
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#17 |
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Join Date: Mar 2013
Posts: 2,135
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Quote:
I have tried durian, but not to my taste.
I have also tried crocodile meat. Not something I would ever fancy again. Was too chewy and salty. What I did try & take a liking to, was rambutans. |
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#18 |
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Join Date: Mar 2012
Posts: 6,365
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Quote:
If I saw rambutans, I would have said they were lychees. Google is my friend.
http://www.huffingtonpost.com/kimlai...b_4690073.html (Google is my friend too). |
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#19 |
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Join Date: Aug 2010
Posts: 591
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I would like to try lobster but think I would mess it up if I tried cooking myself. Same with scallops. can't really afford to buy and then not enjoy it unfortunately.
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#20 |
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Join Date: Apr 2015
Location: California
Posts: 1,359
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I would like to try sushi as long as it has no eel in it. Eels look just like snakes & somethings I won't eat. I've had the california rolls of course but I want to try a tuna one.
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#21 |
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Join Date: Mar 2013
Posts: 2,135
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Always fancied trying deep fried crickets. Not sure about scorpions or spiders though.
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#22 |
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Join Date: Jan 2012
Posts: 22,979
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Speaking of Japanese, I'd like to try fugu.
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#23 |
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Join Date: Jul 2012
Posts: 766
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Quote:
If I saw rambutans, I would have said they were lychees. Google is my friend.
I had them many times abroad. I then saw them tinned here in the supermarket. I tried the tinned ones, but not the same. Just like tinned strawberries don't taste like fresh one,s. ![]() I have tried most tropical fruits, also veg. I don't mind cassava, breadfruit, yams, cho cho,s plantains. I don't buy them often to cook at home, though. |
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#24 |
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Join Date: Mar 2012
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Quote:
I would like to try lobster but think I would mess it up if I tried cooking myself. Same with scallops. can't really afford to buy and then not enjoy it unfortunately.
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#25 |
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Join Date: Mar 2012
Posts: 6,365
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Quote:
Always fancied trying deep fried crickets. Not sure about scorpions or spiders though.
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