49
3. Alligator - good eatin’
5. Bagel and Lox
6. Baklava
7. Barbecue Ribs
10. Biscuits and Gravy
11. Black Pudding - sounds disgusting, but quite good
14. Calamari
16. Caviar
17. Cheese Fondue
20. Chile Relleno
22. Churros
23. Clam Chowder
24. Cognac
25. Crab Cakes
27. Currywurst
31. Eel
32. Eggs Benedict
33. Fish Tacos
35. Fresh Spring Rolls
36. Fried Catfish
40. Frogs’ Legs - I can take 'em or leave 'em
42. Funnel Cake
44. Goat
46. Goulash
47. Gumbo
52. Hostess Fruit Pie
53. Huevos Rancheros
54. Jerk Chicken
56. Key Lime Pie - but not my favorite
59. Lobster
60. Mimosa
61. MoonPie - w/ and w/o RC Cola
65. Oxtail Soup
66. Paella
68. Pastrami on Rye
71. Philly Cheese Steak
73. Pineapple and Cottage Cheese - good flavor contrast (sweet/creamy)
74. Pistachio Ice Cream - again, not my favorite
75. Po’ Boy
81. Root Beer Float - a summertime midwest staple
82. S’mores
83. Sauerkraut - but almost entirely on Reubens
87. Snake - rattlesnake, with garlic butter. Tastes quite a bit like chicken.
88. Soft Shell Crab
90. Spaetzle
91. Spam
92. Squirrel
94. Sweet Potato Fries - okay, but I wasn’t impressed
98. Venison
99. Wasabi Peas - but I regretted it
About 45. Sheltered.
I will try most everything on the list if opportunity permits.
I’ve eaten about a dozen of them myself. Nothing on the list that I haven’t sounds very appealing, either.
I am going to do you a HUGE favor as a fellow addict. This is what you want: http://www.gourmetfoodexpress.com/la_rustichella_truffle_pate.htm
SERIOUSLY dude! This stuff isn’t crazy expensive (and is REAL truffles) and is very versatile due to its composition. ONE teaspoon makes a pound of truffle butter. I have used FIVE ounces of this shit since Christmas but its because its “truffle everything all the time” mode lately.
Trust me on this product. It’s a tits up killer deal, IMO. I am going to smell my remnants in my jar now. I’ll be in my bunk.
smells last 3.5 ounces
Jesus tapdancing Christ that shit smells like nothing else, ever.
I love sushi, especially when it’s cooked right.
You know most or much of the venison you get in restaurants will be farmed? I am still working on getting my Mom to try venison. Oh, she’s had it. But she’s had it in the form of Kennedy-era, pulling-it-out-of-the-deep-freezer-with-freezer-burn in March, after Dad shot it in October, overcooked by a non-cook Mom in Middle America, economic-necessity-induced, scrawny high desert mangy buck, adolescent taste buds version. Yeah, it left its mark. Most (not all) of the venison I see today is very tastefully prepared from reasonably pampered cultivated stock.
But I know what you mean, sort of. I remember going out to a guy’s ranch and drunkenly (it goes without saying) spotlighting jackrabbits (a kind of gross animal anyhow). After you’d shoot them, as they went cold, you’d see the vermin crawling off of them.
There were a lot of vermin. Cured me of my Yosemite Sam-induced desire to sample Hasenpfeffer for a few years I’ll tell you.
You don’t know what you are missing… there are so many fantastic morsels in the world…
Well, if that doesn’t convince you, there will be more for us. 
jjimm, a point that (I think) FGIG is making is that much and possibly all “truffle oil” is somewhat-controversially synthetic in nature.
- I’ve led a sheltered life.
Nettle tea, cottage cheese and pineapple, durian, and rabbit stew are the only among my twelve “nos” that I have any real interest in trying. (I’m still not sure I didn’t have durian in Taiwan, I’ve sure smelled it raw).
Oh yes, feel free to have my share 
I’m definitely an eat to live, not live to eat person, so I’m more or less content to continue to eat things that I don’t dislike without feeling the need to seek out more.
Do you actively dislike, or are just indifferent to, the taste and experience of food you eat? Or, you just find that all of it is sufficiently satiating?
Not judging, just curious. I know several people who actually affirmatively dislike eating and wish they didn’t have to, make their food decisions based on what is easiest, cheapest, least sense-engaging.
They’re not bad people.
I just don’t totally get them.
Well, I can attest that cottage cheese with sweet-ish fruit is pretty good. If the pineapple isn’t to your liking, Mandarin orange is pretty good. Cherries, too.
- My taste buds need more of a workout, apparently.
27 and most of those foods were foods that I tried in the normal course of life before growing up, not things that I sought out.
There are some foods that taste good but eating isn’t an event for me, so my list probably won’t get much longer.
I know you’re joking, but there’s plenty of sushi that isn’t raw.
I am seriously wondering if I’m weird, because I’ve had nearly all of these. And I was about the pickiest eater as a kid that you’ll ever know. I had thought the list was going to include stuff like hakarl, sheep cooked in camel, that nasty Sardinian cheese, etc…
The one’s I haven’t had are:
Bird’s Nest Soup: (Not a fan of how it sounds, nor of what has to be done to get it. Might as well ask if we like Rhino horn tonics. Ditto for shark’s fin soup, though I’ve eaten shark. Way too lemony/ammonia-y)
Fugu, (haven’t been to Japan to try it. I figure I can scatter Szechuan peppercorns on top of halibut and call it a day.)
Crickets (though, like another poster, I’ve had grasshoppers and they are delicious.),
Dandelion Wine (I think. I might have had it. If so, I didn’t think much of it.),
Black Pudding (As Dandelion Wine…),
Phaal (though I’ve made curries with Habaneros, fennel seed and fenugreek; what makes Phaal, Phaal?)
Haggis (badly want to try this one, and I don’t live in Scotland. I already know it’s going to suck. Oh well.)
Nettle Tea. (I think I’ve had stewed nettles once, but not the tea.)
Venison is awesome, BTW—especially the backstraps—but I think I’d rather have elk than deer, all else remaining equal. And game venison tastes a lot different than ranched venison, personally. Why not have duck on the list too? It’s one of the most distinctive (and delicious!) tastes out there?
And most of the list made me bitch that it wasn’t specific enough. E.g. BBQ ribs? Are we talking beef or pork? Memphis, K.C., Texas Hill Country? Cognac? Why that specifically, especially as Armagnac, IMHO, is much more flavorful? What are the rellenos stuffed with? Why not tamales? Why Black Truffles instead of White? (I happen to agree with the listmakers, but still…) Is the fish for the fish tacos grilled or breaded/fried? Both are very tasty, but obviously quite different. What kind of lobster: spiny or Atlantic? (Mmmmmm. Vinalhaven,. or anywhere in DownEast Maine.) Sevruga, Osetra or Beluga? Or American Sturgeon? And so on…
I would count it. I’ve had phaal in England and, to be honest, the phaal I make is spicier than any English phaal I’ve had, although I can’t say I’ve tried more than three or four of them. None of the ones I had contained habanero or Scotch bonnets that I noticed, although the Wikipedia entry suggests that some do. Actually, the one dish that did kick my ass was a lamb vindaloo from a Pakistani place in Wolverhampton 15 years ago. Although my heat tolerance may not have been quite where it’s at today.
Here is a recipe that will seriously deliver the heat and flavor. My phaal recipe is basically like that.