| Archive for Downsizer For an ethical approach to consumption |
| sally_in_wales |
What have you never eaten, but would like to?Just wondering whether anyone has a particular food or dish that they have always wanted to try but never had the opportunity to.I quite fancy trying those fruits that are supposed to smell awful but taste wonderful (cant think what they are called right now) Also Chicken of the Woods, only ever seen one specimen, (they elude me, obviously with malicious forethought) |
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| sean |
Re: What have you never eaten, but would like to?
Durians? |
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| water rat |
Partridge. | ||||
| sally_in_wales |
Re: What have you never eaten, but would like to?
Thats the beasties |
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| sean |
White truffle. Or indeed fresh black truffle. Truffles really in general because I don't get the impression that the preserved ones or the oil give you the full deal. | ||||
| sally_in_wales |
Agreed, I've only tried the ones in oil, and was strangely unmoved. Sure a fresh one is way different
(and why isnt there a mushroom shaped emoticon??) |
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| jema |
Truffles would be on my list to.
Also I have never had Sushi  One of those things that when I try it I want to try the good stuff, and hence have not really had the opportunity.
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| sally_in_wales |
You must come to dinner immediately! Gareth makes wonderful sushi. Consider yourselves invited if you ever fancy an overnighter in Wales | ||||
| water rat |
dodo | ||||
| sally_in_wales |
hmm, I have access to a dodo skeleton, but I doubt it would even make stock any more... | ||||
| water rat |
dna? | ||||
| sally_in_wales |
Hmm, will ask. Unfortunatley the stuff they used to prepare specimens for museums a few decades or more ago does very little for the DNA, its been a problem with skins and similar in the collection | ||||
| Lozzie |
Truffles of any kind whatsoever for me, too.
Also: Snails in garlic A fish I caught myself Kangaroo 
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| water rat |
just a thought, never mind. | ||||
| jema |
That's a lovely offer  As a point of curiosity one of the things that has put me off trying myself, is that a friend who teaches English to the Japanese used to say that they would often travel large distances to try and get the "really" fresh fish needed for good sushi.
Maybe this is a more a reflection of just how dire Swindon is for fresh fish more than anything else 
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| sally_in_wales |
I'm pretty sure I've eaten kangaroo, I know I've eated alligator and ostritch and that sorta thing. They all tasted like steak crossed with chicken, which was sad as I'd hoped for some flavour revolution | ||||
| sean |
If we're allowed to nominate drinks as well then 1963 vintage port. It's my birth year and is absolutely terrrible for all wines except port, for which it's one of the greatest years ever. Sadly my godparents omitted to lay down a pipe for me, otherwise I'd probably be mortgage -free by now. | ||||
| Treacodactyl |
CotW is well worth trying, had a fair bit round here in the late spring. It freezes well which is worth remembering for any future meets. Partridge I would suggest to anyone who wishes to try game, not too strong but full of flavour IMHO and very easy to cook. Sushi or sashimi? Sushi is quite easy to make at home, sashimi needs good fresh fish. Truffles, certainly like to try them.
I think I'll plump for woodcock, never seen it for sale round here. |
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| Mrs Fiddlesticks |
I think if some one could take me by the hand and show me what wild foods are edible especially in the fungi dept then that would be on the list ( I really would rather be shown and not merely rely on a book)
I've only more recently got in to shelfish so although I've eaten clams, mussels, squid, crab and of course prawns I'm sure there are other things like that to try, that would be nice - I think only my ignorance is holding me back. |
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| Mad Dad |
There must be lots of wild food that I haven't tried but would be willing to if like FJ above I could get someone to show me... | ||||
| Pilsbury |
I think I would like to try squirrel, i have had rabbit i caught my self and trout and pidgen but never had a go at squirrel | ||||
| Millymollymandy |
A real free range, organic chicken.
Also truffles and durian as mentioned above. And fungi such as morels, chanterelles, cepes etc, as a taste test rather than just a bitty bit in some sort of sauce in a restaurant. |
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| Erikht |
I would like to eat Wensleydale and apple pie. | ||||
| hermil |
I never fancied sushi but about a year ago (or it could have been more) there was a TV programme about parasites and this guy was on who caught a fish tapeworm from sushi. It was coiled round and round the inside of this specimen jar and went on for miles. It took him 3 years to get rid of it, he said, and quite honestly he still didn't really look healthy, as if he hadn't quite succeeded. Anyway this thread is supposed to be about what we would like to try, not stuff we wouldn't, so . . . Puffball mushrooms. I saw a huge one once but was on holiday so couldn't have cooked it. |
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| sally_in_wales |
Which I suppose proves the point about using good fish. We often do 'sushi for cowards' using home cured salted salmon or prawns, plus vegetarian sushi is very good, so it doesnt have to be scary 
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| culpepper |
I know this sounds a bit wierd but I'd quite like to see what earth worms taste like.There was a prog on once about army survival and the instructor cooked some and served them up.
I wouldn't mind trying snails either so long as they didnt still look like themselves 
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| Bugs |
Ooh, I think quite a lot of things...shellfish particularly crab and lobster and scallops; game; would also like to try a giant puffball because I think I could pretty nearly convince myself of its unmistakeability. Don't feel any urge to try durian though; but there are quite a few fruits and vegetables and seeds in the fruit book and food plants book that I'd like to nibble but it would be cheating to go and look them up.
One thing that I often want to try making and eating but have never got the confidence to risk a bar of chocolate on, is a dessert I read about when I still took the Guardian, when they had Heston Blumenthal showing off, and he printed a recipe from someone else. He called it Chocolate Chantilly; it was allegedly a mousse, made by whisking dark chocolate - with water. And no, it wasn't the Aero-alike in the vacuum chamber, it was something different. I love chocolate mousse but I'm afraid of the raw egg thing and I practically never have cream in the fridge so most recipes for this are out. |
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| Bugs |
As people like to say, Google is my friend, that's the bunny:
http://www.bbc.co.uk/food/recipes/database/chocolatechantilly_74864.shtml |
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| Bernie66 |
I think that is one we (the kids and I) will have a crack at next week- its half term and they will expect entertaining I guess. |
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| Bugs |
Oooh, let me know how it goes - you can be my guinea pig (squeaking optional ).
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| Bernie66 |
Will do, but if it fails it will probably be the 10 year old's fault-she has an impatient streak in her like you cannot imagine. I will end up getting her a Galaxy to eat whilst cooking otherwise there will be a disproportionate amount of water in relation to chocolate. |
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| mochyn |
Tripe. That's not a comment on the forum, and I don't know if I really want to try it, but feel I should. | ||||
| sally_in_wales |
Gareth likes tripe, I did try to eat it once, I really did, but I just couldnt swallow the stuff. Not really sure why either, it tasted fine (well, it mostly tasted of the onions it had been cooked with), but I got the stuff into my mouth, chewed a few times and had to run for the sink. Bizarre as anything, I'm usually very strong stomached, but not tripe for me. Mum is the same apparently, Dad likes it, she can't eat it | ||||
| JB |
Squirrel, it's not that I expect it to be particularly good it's just part of a personal vendetta. | ||||
| judith |
I had exactly the same reaction with tripe and onions! It is a lot better in a spicy tomato sauce, honest. |
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| tahir |
Better? No way, tripe is tripe, inedible. Mum used to make it for dad, I used to think maybe it was a dad thing, I'm a dad now and it still turns my stomach. |
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| cab |
For what it's worth, a good black truffle is the match of a white truffle any day. You get them (black ones) on Cambridge market near Christmas. Some years they're superb; one year (two or threa ago) there was rather a glut, and they made their way into the mixed wild mushrooms on one stall for a few weeks... Needless to say, that year we ate a lot of truffles
White truffle I've had only once, and it's good but no better than black. The summer truffle, the one you're most likely to find in the uk, isn't bad for a truffle but it's not as good as a black truffle. What else has been mentioned here... Puffballs... The giant puff ball... Great species to eat, but rather variable. The flavour can either be massively intense or very mild, or anywhere inbetween. Tripe. Can't say I like it. Durian is absolutely bloody disgusting. I hate it. Snipe is tasty, but I wouldn't go crazy over it. Haven't eaten a woodcock... Or is it the other way round? Can't remember. I fancy trying squirrel. Never had that. That and Caesars mushroom (Amanita caesaria). I'd like to try both of those. Oh, and I fancy sinking my teeth into a muntjack. |
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| Treacodactyl |
I've had a muntjack leg. Quite mild but nice to gnaw. | ||||
| dpack |
fuga puffer fish are still on my wish list , i will get chef to eat a bit in front of me though . | ||||
| Fee |
I'd like to try Truffles too. |