What food have you never eaten but would like to try???!
Answers: Sheep's testicle risotto
Lobster.
snake
Scorpio soup.
Just kidding about the try part.
Ostrich and Kangaroo!
My niece is visiting Australia and she keeps sending Emails and says both are great!
frogs.
for some strange reason id love 2 try frogs legs
snails
black pudding! not very daring i know but its something id like to try but just can't bring myself to do it!!!!!
Penelope Cruz.
Kitten
There are tons of foods i think are interesting. I'd like the try buffalo, venison, Ostrich, Lobster, Crawfish. I'd like to give clams a serious try at a place that doesn't overcook them.
Some things i dont think i will ever eat are black sausage, Haggis, tripe, any parts of pigs, chickens or cows that are extremities. oysters, mussels,
buttery garlic snails.
escargot.
Lobster
Every type of edible animal. I want to eat as many tasty animal I can eat before I die. I really, REALLY want to try kangaroo and elk.
Fugu (pufferfish) & Sea Urchin.
Guinea pig. I've heard its a delicacy in south America
There are many:
I've never tried Kangaroo, & hear a Kangaroo steak is very tasty.
Also Alligator - apparently a bit like a cross between pork and chicken. On a trip to Florida, they were selling it everywhere - even Alligator Nuggets, almost like Chicken McNuggets from McDonalds, & served with barbeque sauce for dipping.
Emu - a bit like very lean and tender beef I hear. Probably similar to Ostrich, which I've had and is delicious.
Sydney Bay Bugs - are a delicacy in Australia - only found in Sydney bay area. They look like something prehistoric (and may well be). Along the same lines as Langoustines and Lobster type of shellfish - though they really do look very different.
Elvers - a type of small fish that is becoming rarer & go for about 600 quid a pound. They used to be so common about 50 years ago that they'd be on pub menus in the West Country (in the UK) - and their nickname was "dirty spaghetti" cause of the way they looked when cooked. Apparently their migration to British Waters begins in the Gulf of Mexico!
A durian fruit - notorious for smelling as unbearably bad as a skunk (literally!), but tasting rather good. I hear though that the taste is nice but not necessarity worth braving the smell for - it's more the novelty factor I guess that is appealing. It's native to South East Asia (ie. Malaysia & surrounding region).
Fugu sashimi - the famous, & potentially deadly, Japanese Blowfish Sashimi. Again for the novelty/exotic factor more than anything. Although it is considered so special in Japan that is it is often eaten alone as a main course with nothing but a quality miso soup as an appetiser. Usually served with a smooth Sake to cleanse your palate every 2 or 3 mouthfuls, and rarely a mild Ponzu sauce. Apparently your lips and tongue tingle, like after a sensuous kiss, making every bite taste better than the previous one!
Also, South American style barbequed Ginea Pig (its a particular kind of South American Ginea Pig that they eat) - its meant to be very popular round those parts. Though I've seen many Salsa and Latin style resturants that serve it in London. I think its mostly Peruvian.
Along more ordinary lines, I've never had Lobster Thermidor, which I'd like to try - just never got round to it.
Also, there's a French Speciality they do involving a Roast Duck which, after cuttng the meat off after roasting, they put the carcass into a hand press, using which they crush/press it, which basically squeezes out the bone marrow in a thick liquid form, which is then used in an (apparently) exquisite red wine Jus sauce to be served with the roast duck. They do the pressing and making of the Jus at your table, for added flair & showmanship!
In India, Podina Wild Boar, is a dish that requires 24 hours marinating the boar in a superb delicate, tangy, and mouthwatering blend of spices, before roasting it whole in a clay pot oven, thus creating a succulent whole Roated Wild Boar. The dish is usually reserved for special occasions like weddings.
I've also never had Grouse - had pheasant once, as I knew someone who grew up on a farm in Yorkshire where they had them wild on their land - and it was delicious - so would love to try wild Grouse too.
Wow...there's more, but I guess I've gone on a bit too long...
Hmmm....now I'm hungry :)
Chicken Liver Pate
I have always wanted to try fried green tomato's,I hear they are really good.