85
Never been offered:
Pavlova-never heard of it before
Currywurst- ditto
Nettle tea- but had cooked nettles
Dandelion wine
Haven’t gotten around to:
Absinthe
Foie Gras
Frog’s Legs
Kangaroo
Sea Urchin
Squirrel
No:
Bird’s Nest Soup- A. It’s spit and B. It’s environmentally iffy
Chitlins- they really do smell worse than tripe
Crickets- not into eating entire animals
Fugu- heard it’s pretty bland as fish go, so why risk it?
Phaal- English style curry is good, what’s to be gained by making it painfully hot?
Also, what’s a Facebook App? Like a web application that is embedded in Facebook? Does it generate ad revenue or something? The list appears to have no theme or criteria for inclusion, it just seems to be some guy’s idea of exotic or tasty foods.
12 (!) Habaneros is a little out of my comfort zone. I think I used 2, with wearing gloves & sunglasses during the preparation and it was still too hot. Normally, I just scatter some of Penzey’s V. Hot crushed peppers over the curry, along with a dried Thai hot pepper. I much prefer flavor to sheer heat and—though purists will object—I’ve liked adding ancho chili powder or minced dried guajillo chilis to my curry. Assuming I just don’t use some of the Mae Ploy curry paste I have in the fridge.
So, it sounds like phaal is not something then I’ll ever be having. Thanks for the recipe though; if I’m ever cooking for some chili-heads, I’ll keep it in mind for them.
I generally dislike all Japanese attempts at desserts, but Pocky are an exception. It’s basically just a non-salty pretzel stick dipped in chocolate-- There’s nothing funky in it like seaweed or soy or octopus, like you’ll find in many Japanese desserts. If an American cookie company had come up with the same idea, nobody would batt an eye over it.
Oh, and though I haven’t had dandelion wine, I have had dandelion salad, and in fact it’s one of my favorite foods. It’s highly seasonal, though-- There’s only about a month a year when you can make it.
Like I said, the English version of phaal I had was nowhere near that hot. That’s as hot as I personally make it. Twelve habaneros. And, yes, I taste more than just heat. It’s just a matter of acclimation. My jerk paste also has 12-16 habaneros (or, preferably, Scotch Bonnets) in it. And a good bit of allspice to balance. But, like drugs, you get used to this stuff, and you need more and more to get that base heat flavor.
Hovering right around 50 for me and I’m disappointed. I love trying new stuff and hoped my number would be higher. Alas, there are a couple of things though that there’s no way I’ll try…
Crickets – can’t get past the ick! factor or their little legs, so just no
Durian – I know I wouldn’t be able to get past the smell
Eggs Benedict – I can only stand my eggs scrambled, but if I were stranded on a desert island, I’m sure I’d give these a go
Head Cheese – I’ll put it on this portion of the list, but I’m not so sure because the very idea just makes me so squeamish
Kangaroo – irrationally, because they’re too cute :rolleyes::rolleyes:
Phaal – way too hot
Raw Oysters – it’s a texture thing in that I can’t eat something that’ll simply slide down the back of my throat
Sauerkraut – My mind says it’ll be too much like cabbage, which I hate
Steak Tartare – I don’t do raw anything
Things I want to try, but haven’t gotten around to yet…
Absinthe – I’m supposed to have some for my birthday!
Black Truffle – sounds amazing
Foie Gras – anything that melts like buttah is okay in my book
Kobe Beef – if only it wasn’t so friggin’ expensive
Pavlova – I’m interested just because of the name even though I don’t remember what it was
Rabbit Stew – I like stew and the idea of eating something Davy Crockett probably did
Zucchini Flowers – pretty!
Other than that, there’s things I have eaten that I wasn’t especially impressed with. Like Pocky, for example. I’d heard so much about this, many years ago, that I specifically sought it out and was very disappointed. If that’s their version of dessert, they certainly don’t go for very sweet. And I’m really a heathen in that I won’t more out of lobster. It seems that what makes it edible is the butter dipping sauce, otherwise it’s nothing special taste-wise.
The stuff I have says “guaranteed infused white truffle” and has chunks of the stuff floating in the oil. Not sure if that is 100% true, but it was produced in the EU which has fairly strict laws regarding stuch statements.
I’ve had almost everything on your lists. I have also had cow brains, tongue and udders…oh and mountain oysters (Bulls’ balls) they are disgusting! I like lengua, a lot. Cow brain is eh…OK. I had it in Colombia and Mexico.
OH! Has anyone had huitlacoche? It is delicious! http://www.gourmetsleuth.com/Articles/Mexican-Ingredients-1032/huitlacoche.aspx
Nah. It is common in fish and chip shops as a takeaway food, for a start. Like probably a lot of things on the list, it is nowhere near as bad as the ingredients list suggests.
Barbeque ribs
Bellini (it means the peach and champagne cocktail, not something else, right?)
Eel (never again! It tastes just like you would expect - slimy and muddy)
Fresh spring rolls (as opposed to…stale ones?)
Kangaroo (meh. Just tasted like beef)
Paella
Pocky
Sauerkraut (eww!)
Venison (see “kangaroo”)
A lot of these things I’ve never heard of, and some I didn’t know were edible (honeycomb? squirrel?) Also, I never knew that fried green tomatoes were a thing, I thought it was just a film!
To be honest, I’m not likely to try many more of the things on the list. I’m not very keen to try foods I’m not familiar with. Include one ingredient I’ve never heard of, and I won’t eat it.
They’re not all culinarily exceptional things - some of them are just adventurous or nostalgic.
I had a favourable association with the Fruit Pies growing up, because of their alleged supervillain-foiling powers. Suffice to say when I encountered the reality, I was…underwhelmed.
I’ve eaten everything on that list, or a very close equivalent (e.g. Haven’t actually had a New Orleans Po’Boy, but I have had a po’boy made by a Louisiana-native cook. I’ve eaten crocodile, not alligator.) or as close as I could make myself (Philly cheesesteak, made with an “authentic” recipe, just because I was curious. Ditto Jerk chicken. Or s’mores made with McVities…)
The hardest things for me to get hold of were Durian fruit and fugu.
The things I’m most surprised are not on the list are poutine and shark’s fin soup, because they seem to fit the “feel” of the list to me.
Der Trihs: Two? Really? That’s something you should actively try and remedy, I think.
ETA - the worst thing on that list I ate was the pineapple-and-cottage cheese (which I had at a "Regrettable Foodparty, along with some horror called a “Green Bean Casserole”, a “Jello salad”, and other foods inspired by that site.
Most bird’s nests nowadays are farmed, not wild-harvested. There’s still the problem of wood harvesting to build the farmed nests, but it’s actually possible to get them sustainably sourced.
There are only 18 on here I have not tried. Most of those are because I refuse (crickets, Chitlins, Bird’s Nest Soup) or I know I won’t like them (I hate anise and licorice so no absinthe for me).
It’s weird - the few things I dislike are pretty common flavors most people like. I hate pineapple, coconut, nuts of any kind, and raw carrots but I love all sorts of seafood and pickled items. I’ll eat pickled herring with gusto but will turn down a PB & J sandwich. :::shrug:::
Only 60. A few of those things I’m allergic to, or I would have tried them. I’ve also had a few adventurous things that weren’t on the list (adventurous to me, though not to a lot of people.
