Something in aspic.
Geoduck (I can't get over its similarity to a certain body part, but it's also hard to find in these parts)

My dream is to go to Singapore or certain Chinese cities and eat copious amounts of street vendor food with total disregard for a) what I am actually eating and b) possible health code violations.

Also to the person afraid of couscous, are you thinking of Israeli couscous? It's bigger than typical couscous, little firm balls instead of tiny grains. I think Israeli couscous is better than the regular stuff, and has a wonderful texture. But like regular couscous, it doesn't have much flavor on its own.

I haven't tried Ethiopian food either! Or Korean BBQ. There's really no excuse, I just haven't motivated to do it yet. Soon, though. I get lazy sometimes, knowing everything is available around here. I have tried escargot (yuck) and all kinds of seafood, raw and cooked, including octopus and squid and crawfish. I have tried foie gras (delicious) and caviar (love.) I have eaten alligator (tastes like chicken), fried chicken livers and haggis. I have tried every cuisine available in the area except for the two I mentioned. I would never eat any sort of insect and I wouldn't eat ortolan - the idea creeps me out. I do think of myself as relatively adventurous, though, because I'll try just about anything once.

to the poster who wants to look up recipes for stuff at the korean market: if you have a cameraphone, take pictures of the fruits or veggies with the sign that has the name on it. Sure, you'll be the person taking pics of food, but you probably won't be the first and it's quicker than writing stuff down.

Cassoulet...the few opportinities I've had where I could have ordered the real deal, all I could think about was the duck, bacon and other fat and chickened out. Has anyone here ever tried the stuff and is it worth the splurge?

Anonymous wrote: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. On my next list is the Mongolian Barbecue. 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.

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 in them. They sound neat, look good.

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. On my next list is the Mongolian Barbecue. 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.

Anonymous wrote:Don't hate me but I'd love try foie gras at least once before I die.

You should because it is soooooo good!!!!

I watched Anthony Bourdain(sp?) in No Reservations when he was in China I think, he ate these weird octopus ball fritter things that looked so good but I thought I would never get the chance to eat them. Last weekend they had them at a sushi place I was at, go them and they were so good! Tako Yaki I think they were called

Don't hate me but I'd love try foie gras at least once before I die.

Anonymous wrote:

Anonymous wrote:ditto turduken
Artichoke
couscous( my friend makes it all the time but I'm scared to try it)

couscous is basically pasta. It's pretty bland actually. Maybe a slightly nuttier taste than traditional pasta.

Yeah, I'm not sure what one might find scary about couscous. Pretty basic stuff.

I love artichokes. Grew up on them. Mm.

Anonymous wrote:Ortolan - probably will never happen.

My mother still talks about eating Ortolan in the 60s in France. Apparently the crunch of the bones isn't something you forget.

Anonymous wrote:ditto turduken
Artichoke
couscous( my friend makes it all the time but I'm scared to try it)

couscous is basically pasta. It's pretty bland actually. Maybe a slightly nuttier taste than traditional pasta.

Sushi--everyone raves about it, but on the face of it, it just doesn't appeal to me. I feel like I ought to try it though!

Don't bother with low quality caviar, it does taste like salt. Get a very small jar of the real thing, and eat it straight out of the pot by yourself. Bliss No need to play around with blinis, creme fraiche, and other smoke screens...

ditto turduken
Artichoke
couscous( my friend makes it all the time but I'm scared to try it)

OP, tell your friends/DH it's not vastly unlike Indian (assuming they like, or will eat Indian). Lots of stewed meats, curry, braised veggies. Nothing really mysterious about it. God damn it's good.

I've yet to have a good bánh mì, but I definitely will. They're all the rage all of a sudden, and my curiosity is piqued.

I don't see the appeal of caviar. Anytime I've tried it the overwhelming taste is that of salt. Gross.

But I like roe on my california rolls.