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May 6, 2014 04:34 PM

The best thing you've never had?

Is there a food you've dreamed of in a far off place that you've never tried but know it will be delicious? Or how about a certain ingredient that you just can't seem to put your hands on?
Please share the best food you've never had!

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  1. Horse. I have just returned from a trip from Europe, and decided to not try it due to two young children who were horrified. LOL. I am sure I would like it, but have conscience problems and friends who would kill me!


    5 Replies
    1. re: grieftrip

      Think of a tough piece of 'round' steak. No fat. Little flavour.
      Needs a long low and slow braise with lots of herbs etc to give it some flavour.
      That's pretty much what horse is like.
      There are the prime cuts. I've never tried them.

      1. re: Puffin3

        Horsemeat is excellent raw, served with grated ginger and chopped onion, dipped in soy sauce. Some cuts are a little naturally sweet...It is also a nice sushi neta.

        1. re: Silverjay

          The place where I tried it, in Tokyo, served it with shiso, soy sauce and dandelion. Appreciatively, all four facets were edible...

        2. re: Puffin3

          We had horse steak up in Quebec City this winter. It was the antithesis: very red meat, tender, juicy and cooked perfectly medium rare.

        3. re: grieftrip

          I've had it in Chinese hot pot before. It's OK, nothing that special. The thin slices tasted something like pork loin, with a little bit more tang.

        4. Foie gras. Truffles. Roasted capybara. Spit-roasted lamb or kid. Squab (though those are available here frozen). Sturgeon.

          1 Reply
          1. re: Will Owen

            I'm with Will. Foie gras, truffles, beluga caviar, Kobe beef, bouillabaisse.

          2. Probably the only time I've been jealous of Tony Bourdain: he was eating a banh mi in Vietnam that seemd to have everything in it, topped off by a freshly cooked omelette - it looked killer.

            4 Replies
            1. re: Steve

              The omelet was on top of or beside the sandwich?

              Andrea Nguyen, Vietnamese cookbook author, has a new book coming out this summer, The Banh Mi Handbook. I have all her other books and have pre-ordered this from Amazon:


              1. re: c oliver

                Looked like it was the last thing put into the sandwich.

              2. re: Steve

                My local Banh Mi place makes it like that, and now I won't eat it any other way! Worth searching it out!


                1. re: grieftrip

                  What/where is your local place? I want you to name names!

                  And do you have an extra room to sublet?

              3. Among others, cassoulet. I have several recipes but have never attempted any of them. It is rather labor intensive.

                1 Reply
                1. re: mtlcowgirl

                  It is also worth it!

                  Not really that much labor, just a lot of time. I think I posted the recipe for one I did, and the first step (cooking the beans and meat, lamb neck in this case) was in a 250ยบ oven overnight. The only work, really, was separating meat from bones and making layers, and browning sausages.

                  I will admit that if you follow Paula Wolfert's hyper-authentic recipe you're in for some exercise, but we don't live in SW France, do we?

                2. No particular foods but I would love to take a long food tour in the Far East. My parents took a self directed one in the 80's and I still drool thinking about their stories.

                  1 Reply
                  1. re: foodieX2

                    Next year we're going for a month to Thailand, Laos, Cambodia and Vietnam. SO excited thinking about the food, esp. the food I've probably not even heard of :)