# What's a well known (at least fairly well known) type of food or style of cuisine you've never, or only recently, tried? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [January 17, 2022, 2:45pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931 "2022-01-17T14:45:10Z")\ **Posts on this page:** 20\ **Page:** 6
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 18, 2022, 3:45pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931/101 "2022-01-18T15:45:13Z")
Oh, and if you don’t like lentils or peas, be wary of anything with “dal” in the name (though “dal” refers to a range of pulses, though typically it’s some variety of lentil or dried pea [split pea, chickpea]) or “matar/mutter/or some similar spelling” which means “peas.” ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [January 18, 2022, 3:55pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931/102 "2022-01-18T15:55:39Z")
I have yet to visit a Pho restaurant. I’ve not had poutine but I did try the US version – disco fries – within the past decade. I didn’t start eating sushi until this millennium. > [@solost](#): > > Then there’s the ’ [New Orleans Po’ Boy: Need Answer Fast](https://boards.straightdope.com/t/new-orleans-po-boy-need-answer-fast/957574)’ thread. I’ve seen Po’ Boy sandwiches advertised or on the menu at various places, but I figured here in Michigan they would be pale imitations of the real thing. So I’ve never had a Po’ Boy. Never been to New Orleans. I need to go someday and try a real authentic Po’ Boy and a Muffeletta sandwich. As I mentioned in that thread, I lived in the area for five years and never had a muffuletta. I probably had po’ boys but don’t remember. If you ever find yourself near a [Hot N Juicy Crawfish restaurant,](https://www.hotnjuicycrawfish.com/locations) try one of their po’ boys. ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [January 18, 2022, 4:05pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931/103 "2022-01-18T16:05:23Z")
> [@bordelond](#): > > > [@SanVito](#): > > > > > [@Dewey\_Finn](#): > > > > > > Honestly, I’ve had French onion soup or even ratatouille (when it was at a buffet in a restaurant at Disney World after the movie was released) but I don’t think I’ve ever eaten a traditional French meal. > > > > If you’ve eaten in any upscale restaurant, you’ve probably eaten something very close to it - so much cuisine is influenced by French (hence the name ‘cuisine’!), it’s hard to distinguish sometimes in western restaurants. Many chefs are trained in French techniques and go from there. Omelette anyone? Dollop of mayonnaise? Some bearnaise sauce with your steak ? > > Heck, _boeuf bourguignon_ with cheap ingredients and minus the burgundy wine … that’s a very common version of prosaic “beef stew”. Even Dinty’s Moore’s canned variety is recognizably in the same class of dish. Or gumbo (roux base). Heck, Cajun / Creole is probably the original fusion cuisine! ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [January 18, 2022, 4:27pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931/104 "2022-01-18T16:27:30Z")
I’ve never had poke, and never will. Given my general dislike for fish and hatred for raw versions thereof, poke will never cross my plate. Ditto pretty much all Japanese cuisine as well. Don’t like the seasonings, greatly hate the ingredients. I think that Kobe beef is highly over-rated, too. Which is weird, because I generally love every other Asian cuisine I’ve tried. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 18, 2022, 4:36pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931/105 "2022-01-18T16:36:47Z")
You need to have yourself a katsu curry. [![](https://www.justonecookbook.com/wp-content/uploads/2020/05/Katsu-Curry-4993-I.jpg) ](https://www.justonecookbook.com/wp-content/uploads/2020/05/Katsu-Curry-4993-I.jpg) I like Japanese when I want to feel like I’m eating something “clean” and not terribly heavy. I always feel light on my feet after a Japanese meal (unless I’m eating their katsu curry). You should also try some stuff from an izikaya. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [January 18, 2022, 4:40pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931/106 "2022-01-18T16:40:20Z")
> [@puzzlegal](#): > > I recommend the beef Pho, with whichever bits of meat appeal to you. I recommend [Phở Đặc Biệt](https://www.thefoodwonder.com/pho-dac-biet/). I do wish the tripe was more like menudo instead of ‘crunchy’ (for want of a better word). My favourite is the tendons. I prefer the raw beef to the brisket, but it comes with both. And who doesn’t like Vietnamese meatballs? ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [January 18, 2022, 4:40pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931/107 "2022-01-18T16:40:26Z")
> [@SanVito](#): > > Was the cheese sauce warm? deliciously slightly above room temperature. ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [January 18, 2022, 4:49pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931/108 "2022-01-18T16:49:28Z")
> [@pulykamell](#): > > There’s plenty of Indian dishes without tomato – it’s such a large and diverse group of cuisines. Just google “indian dishes without tomato” and you’ll find plenty of recipes. I appreciate the suggestions, but it’s not just tomato. I am also violently allergic to peas and all forms of lentils (which is unfortunate, because I used to really, really enjoy lentils). It’s not just overt occurrences of these items - a sauce made with tomatoes may not look like it has tomatoes in it, but if it does it will trigger my allergies. Rice might have peas or lentils in it, and just picking the offending bits out will not work because if they’ve been cooked together it’s all off-limits to me. Attempting to eat at an Indian restaurant results in a LOT of problems with determining what is and isn’t safe to eat, often with language barriers thrown in. As an example: when I look up a recipe like palak paneer nearly every single one includes tomatoes with the spinach. I have no doubt that it could be made without tomatoes, but presently that seems the exception and not the rule. Trusting other people to make something without an item I’m allergic to is a gamble - my worst allergic episode was triggered by someone who repeatedly assured me there were NO TOMATOES in the dish (she substituted ketchup instead 🙄 ) Now, transfer that from a private kitchen to a busy commercial operation where a lot of stuff is pre-made or comes in already manufactured so the cooks may or may not know exactly what is in absolutely everything, where someone might get careless, where there may be language barriers, and… that’s a nightmare for me. I have problems enough eating at places with cuisines I’m familiar with, where I have a better idea what is and isn’t in stuff, and where I can navigate the hazards with more confidence. In a completely new to me cuisine it’s very, very difficult. I can never causally try it, much research is required first. This is difficult enough to manage when it’s just one item I need to avoid, but Indian cooking commonly has multiple problem items. It takes every bit of enjoyment out of eating if you take just the smallest bite and are sitting waiting to see if it will send you to the hospital or not. I could attempt to cook my own, but I’ll have no way to know if I’m doing it correctly or not. It’s too much stress and work at this point. Now, if I knew someone who was adept at Indian cooking who was willing to work with me, help me learn the techniques and the terminology… sure, that’s a possibility. But I don’t have that in my life at this point. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 18, 2022, 4:56pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931/109 "2022-01-18T16:56:45Z")
My chicken malai suggestion will not have tomatoes, peas, or lentils. ---
**Author:** ![SanVito](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sanvito/32/2805_2.png) [@SanVito](https://boards.straightdope.com/u/SanVito)\ **Post date:** [January 18, 2022, 4:57pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931/110 "2022-01-18T16:57:51Z")
> [@Broomstick](#): > > This is difficult enough to manage when it’s just one item I need to avoid, but Indian cooking commonly has multiple problem items. It takes every bit of enjoyment out of eating if you take just the smallest bite and are sitting waiting to see if it will send you to the hospital or not. I could attempt to cook my own, but I’ll have no way to know if I’m doing it correctly or not. It’s too much stress and work at this point. Does this mean you’re not that interested in cooking, or not a very confident cook? Because I’m sure many of us could recommend some really good indian recipes or books which would give you a great experience of indian cuisine, minus the offending foodstuffs - but if you don’t want to have a go, there’s not much we can do. I mean, I have an Indian friend who doesn’t like spicy food or eat coriander, and she manages just fine! ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [January 18, 2022, 5:01pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931/111 "2022-01-18T17:01:40Z")
> [@SurrenderDorothy](#): > > I’ve never had corned beef, spam, or venison. I don’t think I’ve ever had pulled pork. And there are loads and loads of dishes that I’ve never tried because they’re made with meat by default and either need too many niche ingredients to make it worth my time to try to come up with a vegetarian version to cook myself or just don’t sound interesting enough. My wife became vegetarian as a teenager and missed a lot of these things too. Lately with the availability of Impossible Burger and similar products I’ve been using it to make stuff for her like meatloaf that’s completely ordinary and mundane for the rest of us, but an exotic treat for her. I’ve never seen anyone so excited for meatloaf before. 😄 ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [January 18, 2022, 5:20pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931/112 "2022-01-18T17:20:41Z")
> [@bordelond](#): > > Sounds like you could do Tandoori chicken (chicken marinated in yoghurt then roasted in a tandoor, not spicy) with sides of _saag paneer_ or _palak paneer_ (basically creamed spinach with hunks of paneer cheese, not spicy) and basmati rice. The flatbread _naan_ is a nice accompaniment, too. Sounds delicious. Here’s my decision tree: Hmmm… yogurt is OK, as is the chicken. Oh, wait, it’s marinated in this thing called “masala tandoori” - does that mixture have any tomato, lentil, or peas? If I ask the restaurant staff will they know for sure or not? Palak paneer - oh, spinach and cheese, one of my favorites… oh, wait, all these recipes for it have tomatoes. Sure, I can leave that out if I cook it, but if I go to a restaurant can I ask them to leave it out? Will they? Is this all made up in advance so it’s all mixed together, or do they mix it up for each individual order? Hm… might be safest to pass on this. The rice side - is it JUST rice, or is there something else in it? If there is something else, what is it? Inspect very, very closely. Naan is probably OK. Good thing I like bread, because that might be the only thing I wind up eating. > [@pulykamell](#): > > Oh, and if you don’t like lentils or peas, be wary of anything with “dal” in the name (though “dal” refers to a range of pulses, though typically it’s some variety of lentil or dried pea [split pea, chickpea]) or “matar/mutter/or some similar spelling” which means “peas.” It’s not a matter of liking lentils or peas, it’s a matter of the last time I ate lentils the inside of my mouth and throat and my tongue swelled up, nearly cutting off my oxygen, along with hives and rash all over my body, my eyes swelling shut, copious flows of snot from my nose, coughing up fluid from my lungs, followed shortly by vomiting and diarrhea. Even with medical attention it took three days for the last of the swelling and itching to subside and the level of steroids required were no fun. Which is a damn shame because prior to that I really liked the taste of lentils I ate them frequently. In fact, it was a bowl of my own lentil stew (Mediterranean style) that damn near killed me. So this isn’t a matter of “don’t like the taste/texture” or a bit of tummy upset. That’s a trivial thing. I’m talking about a life-threatening allergy which ups the stakes considerably. If I’m wrong about what’s on the plate in front of me it really could kill me. It will certainly be a mood-killer for everyone else around me. For my worst allergies the amount required is small enough that it may not be either seen or tasted. > [@pulykamell](#): > > My chicken malai suggestion will not have tomatoes, peas, or lentils. I will keep that in mind and check it out. Thank you. > [@SanVito](#): > > Does this mean you’re not that interested in cooking, or not a very confident cook? Because I’m sure many of us could recommend some really good Indian recipes or books which would give you a great experience of Indian cuisine, minus the offending foodstuffs - but if you don’t want to have a go, there’s not much we can do. I am an extremely confident cook - due to medical necessity I do nearly all my own cooking from scratch so I can know what’s in it. By all means, suggest away. It’s just difficult when I don’t feel I can safely go out to a restaurant to sample an ethnic cuisine in reasonably authentic form, don’t have anyone locally with good knowledge of the cuisine to fall back on, and am completely unfamilar with the language/terminology. I a similar problem with Mexican-style cooking - I finally started experimenting with it when a local restaurant owner inquired why, whenever my spouse was chowing down on a messy burrito plate I would only sip ice tea. He introduced me to tomato-less Mexican cooking, but there are very, very few Mexican restaurants I’d ever feel safe eating in. Most cooks in those places don’t have the time or interest to help me out. I use Mexican-inspired ingredients, but I don’t cook Mexican for others because in general what I wind up with that’s safe for me doesn’t taste at all like what they’re expecting. Hey, I’m happy with it and it makes my own cooking less boring, call it “Mexican-inspired”. I’m sure there is a lot of great Indian food I could enjoy, but the barrier to entry is pretty high for me. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 18, 2022, 5:23pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931/113 "2022-01-18T17:23:59Z")
> [@Broomstick](#): > > It’s not a matter of liking lentils or peas, it’s a matter of the last time I ate lentils the inside of my mouth and throat and my tongue swelled up, nearly cutting off my oxygen, along with hives and rash all over my body, my eyes swelling shut, copious flows of snot from my nose, coughing up fluid from my lungs, followed shortly by vomiting and diarrhea. Even with medical attention it took three days for the last of the swelling and itching to subside and the level of steroids required were no fun. Understood, but the above still applies. Avoid anything with those words. I’m not questioning your reasons. ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [January 18, 2022, 5:25pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931/114 "2022-01-18T17:25:48Z")
Sorry if I over-reacted - I’ve had too many experiences in life where my issue was dismissed as “not liking” or “being picky” or “inconsiderate” or “rude” or worse. As bad as the medical aspect is, the social handicap and the ignorance/reactions of others can actually be more of a burden at times. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 18, 2022, 5:29pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931/115 "2022-01-18T17:29:00Z")
My rule is that if someone says they don’t eat something, I don’t serve them that and make sure nothing I’ve made contains that (or I don’t lead them to food that contains that.) It’s really not my business what the reason is – whether it’s mere dislike or violent allergy, I’m not giving them anything with foods they are avoiding. ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [January 18, 2022, 5:33pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931/116 "2022-01-18T17:33:33Z")
THANK YOU! If only everyone else was so considerate. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 18, 2022, 5:38pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931/117 "2022-01-18T17:38:39Z")
I don’t have any allergies or aversions, but I can only imagine how frustrating it could be. “Oh. it’s only a little bit.” “You can’t even taste it!” “But you’ve never had it like this!” Etc. ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [January 18, 2022, 5:43pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931/118 "2022-01-18T17:43:56Z")
Exactly. ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [January 18, 2022, 5:53pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931/119 "2022-01-18T17:53:37Z")
This side conversation on food preferences / allergies reminded me of an article I read once in Slate (Christ, Sept. 2013-- almost 10 years ago??) where I thought of the author “what an ASSHOLE!”. 99.99% of the comments said pretty much the same thing. tl;dr version: the author is preparing a mushroom risotto for some vegetarian friends coming over, and uses chicken stock without realizing it. Their significant other says “what are you doing?” and the author says “oops…but, shhh-- don’t tell” and then writes a lengthy rationalization of it, basically saying chicken stock doesn’t count as meat, so get over it already, vegetarians. I’m a dedicated omniivore, but if I have vegetarian friends over, I not only am very careful of ingredients used, and put as much effort into preparing vegetarian options that are as delicious as meat-based options, I make sure that if I’m, say, grilling a veggie burger, it doesn’t touch any part of the grill that had meat on it. Everybody’s ingredient preferences need to be respected, whether it be due to allergy, ethical considerations, or simple taste preference (I admit, re: the latter, I do have some picky friends who drive me nuts, but I don’t try to change or fool them). > **[Hey Vegetarians, Stop Refusing to Eat Food With Chicken Stock in It](https://slate.com/human-interest/2013/09/chicken-stock-vegetarians-need-to-compromise-and-stop-pretending-it-counts-as-meat.html)** > > “Bryan, what are you doing?” Cam demanded, his voice collapsing into the register of parental exasperation. ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [January 18, 2022, 6:03pm UTC](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931/120 "2022-01-18T18:03:47Z")
Wow, that author lost me implying that a meatless entrée not being a REAL entrée. What an obnoxious tool. [Previous page](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931.md?page=5) [Next page](https://boards.straightdope.com/t/whats-a-well-known-at-least-fairly-well-known-type-of-food-or-style-of-cuisine-youve-never-or-only-recently-tried/957931.md?page=7)