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[quote=Anonymous][quote=Anonymous]Other than the korean dog food and the very expensive stuff, what is stopping the other OPs from trying the stuff, especially those that seem quite ordinary and easily available, e.g. ethiopian food, artichokes, couscous? I guess there isn't much that I would like to try, if I feel like trying something, I just go ahead and try. [b]On my next list is the Mongolian Barbecue.[/b]  For caviar, it actually has little to do in terms of taste with seafood (shrimps, etc), it's closer to the roe on california roll, but yes, it's a bit saltier. The really good stuff however, do not the overwhelming salt taste. It's more subtle, with a combination of moisture and texture. I definitely love it with rye bread and butter... and a good cup of tea or champagne. It's a bit of acquired taste, so you'd start enjoying it more with every bite you make.[/quote]

Ooohhh, you're going to love it. Go hungry.

I'm with you, though, I don't go long wanting to try something. I mentioned bánh mì earlier, but with me it's usually that I've only become aware of a new food, or just haven't gotten to it yet. I haven't had proper soup dumplings, and really want to - I forget what they're called, but the kind with soup [u]in[/u] them. They sound neat, look good.[/quote]

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