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The best thing you've never had?

alliegator May 6, 2014 04:34 PM

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. grieftrip RE: alliegator May 6, 2014 04:40 PM

    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!

    Sincerely,
    www.grieftrip.com

    5 Replies
    1. re: grieftrip
      p
      Puffin3 RE: grieftrip May 7, 2014 04:58 AM

      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
        Silverjay RE: Puffin3 May 7, 2014 08:44 AM

        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
          b
          BuildingMyBento RE: Silverjay May 7, 2014 09:13 PM

          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
          t
          thinks too much RE: Puffin3 May 8, 2014 07:36 AM

          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
          RealMenJulienne RE: grieftrip May 7, 2014 07:50 AM

          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. Will Owen RE: alliegator May 6, 2014 04:41 PM

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

          1 Reply
          1. re: Will Owen
            j
            Jerseygirl111 RE: Will Owen May 7, 2014 05:37 PM

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

          2. s
            Steve RE: alliegator May 6, 2014 05:49 PM

            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
              c oliver RE: Steve May 6, 2014 05:54 PM

              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:

              http://www.vietworldkitchen.com/blog/...

              1. re: c oliver
                s
                Steve RE: c oliver May 6, 2014 08:47 PM

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

              2. re: Steve
                grieftrip RE: Steve May 7, 2014 04:20 PM

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

                www.grieftrip.com

                1. re: grieftrip
                  s
                  Steve RE: grieftrip May 7, 2014 07:03 PM

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

                  And do you have an extra room to sublet?

              3. mtlcowgirl RE: alliegator May 6, 2014 06:08 PM

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

                1 Reply
                1. re: mtlcowgirl
                  Will Owen RE: mtlcowgirl May 7, 2014 12:16 PM

                  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 250º 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. foodieX2 RE: alliegator May 6, 2014 06:28 PM

                  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
                    c oliver RE: foodieX2 May 6, 2014 06:33 PM

                    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 :)

                  2. prima RE: alliegator May 6, 2014 06:35 PM

                    Nesselrode Pie
                    Princess Cake- I haven't had a chance to try it yet, but hope to try Gayle's version next time I find myself near Santa Cruz.
                    Peach Melba http://www.pbs.org/food/the-history-k...
                    Maultaschen
                    Tacos al Pastor off a vertical spit, with the pineapple and pork stacked together
                    Babette's Feast (here's a simplified recipe for the quail course
                    http://www.nytimes.com/recipes/5670/b... )

                    4 Replies
                    1. re: prima
                      c
                      Chefpaulo RE: prima May 7, 2014 05:00 AM

                      OMG! Watching her stuff those quail had me salivating (although I'm glad I didn't have to see her whack that poor turtle.)
                      CP

                      1. re: Chefpaulo
                        Will Owen RE: Chefpaulo May 7, 2014 12:17 PM

                        I just wish there were a CD of outtakes from the food-prep part of that movie!

                      2. re: prima
                        JungMann RE: prima May 7, 2014 07:12 AM

                        Prima, don't you live or otherwise spend much of your time in Manhattan? There's a great spot in El Barrio called Taco Mix that does al pastor off the spit. They do just enough pineapple that it's slightly sweet, but not cloying. A couple miles down in Yorkville, you can make a pitstop at Schaller & Weber for your maultaschen.

                        1. re: JungMann
                          prima RE: JungMann May 7, 2014 10:43 AM

                          Thanks, JungMann! While I post fairly often on the NYC threads, I usually only visit NYC around once a year. I hope to check out Taco Mix and Schaller & Weber next time I visit. Haven't been up to El Barrio since the 90s, and the only meal I've had in Yorkville was at the Heidelberg, over 10 years ago!

                      3. cookie monster RE: alliegator May 6, 2014 06:41 PM

                        Timpano.

                        4 Replies
                        1. re: cookie monster
                          prima RE: cookie monster May 6, 2014 06:43 PM

                          I made this timpano recipe once, when I was just beginning to cook a little more frequently. One of the most labour-intensive recipes I've ever made. http://www.canadianliving.com/food/ti...

                          1. re: prima
                            cookie monster RE: prima May 6, 2014 06:45 PM

                            And was it worth it? One of the recipes I looked at said the prep time was 24 hours plus 1.5-2 hours baking time.

                            1. re: cookie monster
                              prima RE: cookie monster May 6, 2014 06:48 PM

                              I wasn't that impressed. It looked better than it tasted. I'm pretty sure I used bottled tomato sauce, and it would've been better with better with a good from-scratch sauce.

                              1. re: prima
                                linguafood RE: prima May 7, 2014 05:21 AM

                                Totally agree. It's nothing more than a glorified pasta bake. What a waste of time and ingredients.

                                Nice idea, tho.

                        2. k
                          kagemusha49 RE: alliegator May 6, 2014 06:49 PM

                          Feijoada

                          7 Replies
                          1. re: kagemusha49
                            c oliver RE: kagemusha49 May 6, 2014 07:01 PM

                            Don't make it. Come to Rio with us and we'll go on our first Saturday there.

                            http://chowhound.chow.com/topics/741140

                            1. re: c oliver
                              k
                              kagemusha49 RE: c oliver May 6, 2014 10:48 PM

                              That sounds very very tempting - muito obrigado.

                              1. re: kagemusha49
                                c oliver RE: kagemusha49 May 7, 2014 07:03 AM

                                Nada :) Actually I don't know anyone who actually makes it in Brazil. It seems to be a go-out-to-Saturday-lunch thing. With multiple caipirinhas!

                                1. re: c oliver
                                  Jacquilynne RE: c oliver May 8, 2014 01:32 PM

                                  So here's my sort of random feijoada anecdote.

                                  My first host family had feijoada for lunch most Sundays. My host mother made it, and perhaps I should have taken some wisdom from the fact that it was literally the only thing she ever cooked (Sunday was the actual cook's day off) but I hated it. I filled up on coracao de galinha (my host father would BBQ these by thee pool before lunch) and smuggled pao de queijo from breakfast up to my room to have something to snack on later, and choked down as little as I could without being impolite.

                                  And since going to feijoada at other people's houses was a sort of social ritual, I ducked a *lot* of invitations whilst simultaneously trying to have reasons why I definitely needed to not be home on Sunday afternoons.

                                  Then a few months and a couple of host families later, I was visiting another exchange student in another town and I couldn't duck their feijoada because I was staying in their house.

                                  It was delicious! Rich and hearty and nicely spiced without swimming in grease and I loved it.

                                  So then I spent what little time I had left in-country getting myself invited to every feijoada I could manage to make up for lost time.

                                  As it turns out, feijoada is fine. My first host mother was just a bad cook.

                                  1. re: Jacquilynne
                                    Veggo RE: Jacquilynne May 8, 2014 01:40 PM

                                    Fun story. A surgeon friend from Sao Paulo has a cook from Brazil, and a delicious feijoada is a Sunday staple, preceded and followed by caipirinhas.

                                    1. re: Jacquilynne
                                      c oliver RE: Jacquilynne May 8, 2014 01:42 PM

                                      So people DO cook it at home?!?!? Seems like an incredible amount of work. Here's a favorite pic of mine. At the top is a dollop of bobo de camarao and to the right of it is qiabo/okra. Otherwise the rest is feijoada. Mmm. Coincidentally I'm right now in the process of looking for flights to Rio in the fall :)

                                       
                                      1. re: c oliver
                                        Jacquilynne RE: c oliver May 8, 2014 03:50 PM

                                        I think I only ever had it at people's houses in Brazil. I never helped make it, but I don't think it's necessarily hugely complicated -- it's basically beans with a lot of kinds of meat stewed together.

                            2. emglow101 RE: alliegator May 6, 2014 07:10 PM

                              I have been wanting to do a Tapas crawl in Spain. Maybe Andalucía, Barcelona, or Madrid. Never had but I know it will be delicious.

                              5 Replies
                              1. re: emglow101
                                c oliver RE: emglow101 May 6, 2014 07:13 PM

                                Barcelona IS, in EVERY way, amazing! We had tapas and cava at least once a day.

                                1. re: c oliver
                                  emglow101 RE: c oliver May 6, 2014 07:28 PM

                                  I think you nailed it. Barcelona. On the coast of Spain. And I love seafood.

                                  1. re: emglow101
                                    c oliver RE: emglow101 May 6, 2014 07:34 PM

                                    and Gaudi!!!

                                    1. re: c oliver
                                      emglow101 RE: c oliver May 6, 2014 07:38 PM

                                      Absolutely. Love to see that church.

                                      1. re: emglow101
                                        c oliver RE: emglow101 May 6, 2014 07:40 PM

                                        There are other things of his also but Sagrada Familia is awesome...and I loathe that word usually.

                              2. r
                                RelishPDX RE: alliegator May 6, 2014 07:25 PM

                                Some day I'd like to sit down to a meal with the most delicious and exquisite Peking Duck obtainable in all of Beijing as its centerpiece.

                                3 Replies
                                1. re: RelishPDX
                                  c
                                  Chefpaulo RE: RelishPDX May 7, 2014 05:05 AM

                                  Make sure the Quanjude Road Peking Duck Restaurant is on your itinerary. It is the largest duck restaurant in Asia (where Kissinger dined with Mao before Nixon's visit) and can seat 2,500 at a time on five floors. Be prepared for some major variations from the American interpretation (like steamed duck feet with 5-spice dipping salt for an amuse bouche, and steamed buns with soy paste rather than pancakes and plum sauce) but watching the master cut the duck table side into exactly 102 pieces was almost worth the price of the dinner. In terms of a duck dining experience, nothing I've found before or since can compare.
                                  CP

                                  1. re: Chefpaulo
                                    r
                                    RelishPDX RE: Chefpaulo May 7, 2014 08:28 AM

                                    «watching the master cut the duck table side into exactly 102 pieces was almost worth the price of the dinner»

                                    Oooh, now that's what I'm talking about. Thanks for the tip! I may make it there yet. :)

                                  2. re: RelishPDX
                                    Kris in Beijing RE: RelishPDX May 7, 2014 09:57 AM

                                    Avoid the crowds, just go around the corner to Sky Fortune

                                    http://www.cityweekend.com.cn/beijing...

                                  3. Veggo RE: alliegator May 6, 2014 08:18 PM

                                    I suppose if you have never had it, you don't know for certain how good it is. I have only had Caspian Sea Beluga caviar once, at the 21 Club when my college girlfriend turned 21. (Her daddy paid). She later gave me a small jar of it, but I never got around to eating it, 40 years later.

                                    2 Replies
                                    1. re: Veggo
                                      b
                                      Bkeats RE: Veggo May 7, 2014 04:51 AM

                                      So go open the damn bottle! lol

                                      1. re: Bkeats
                                        JMF RE: Bkeats Jun 1, 2014 09:10 AM

                                        The jarred stuff is pasteurized and isn't very good. Not comparable to the fresh you had back then. But for you it's a great memory in a jar.

                                    2. j
                                      jmarya RE: alliegator May 6, 2014 08:37 PM

                                      I'm allergic to nuts, including almonds. I've always wanted to try macarons. They're so pretty!

                                      I never will though. :(

                                      1. s
                                        sedimental RE: alliegator May 6, 2014 09:34 PM

                                        I am planning an absolute foodie trip to tuscany this year and plan to partake of all the lovely things I have been wishing for! It is like Christmas!
                                        Beef, truffles, pasta, wine..... Yes.

                                        5 Replies
                                        1. re: sedimental
                                          Bada Bing RE: sedimental May 7, 2014 05:34 AM

                                          I hope you have a great trip. Don't know your budget level, but for your planning, let me say that several visits to Italy have convinced me that there is a lot of rather crappy food in areas where tourists figure heavily in the traffic.

                                          The best food I've had in Italy has generally been when I've been with locals who know where to go. It is also possible, but challenging, to research places by internet reviews.

                                          The best places tend to be a bit off the most obvious, beaten track.

                                          1. re: Bada Bing
                                            JTPhilly RE: Bada Bing May 7, 2014 07:49 AM

                                            the food in most run of the mill places in Italy is incredible - pizza at the bus station would be an artisanal "find" here - pastries and sandwiches in your average coffee shops are fresh and delicious, the bar Italians set for their food is very high - but there is also a lot of horrible tourist trap food to be avoided - especially in central Florence UGH, and Venice BLEH you need to get off track for sure.

                                            1. re: JTPhilly
                                              Bada Bing RE: JTPhilly May 7, 2014 08:30 AM

                                              I've never driven Italy. Have heard great things about those roadside places.

                                              It is a country (and Venice esp. as a city; ate there for a week last June) where you need to learn how to "read" a place to tell whether it's worthy or just some place that has so many tourists that it needn't rely on loyal customers.

                                              p.s.: edit. It occurs to me to add that places like train station food shops and roadside stops are exactly the sorts of places that depend on a loyal clientele (their commuter base).

                                              1. re: Bada Bing
                                                JTPhilly RE: Bada Bing May 7, 2014 12:14 PM

                                                "you need to learn how to "read" a place to tell whether it's worthy"

                                                exactly - growing up in NY it was pretty much the same

                                                for Italy if its on the main piazza and has a menu in German and English keep walking until you find the secret alley with a few tables and some big wooden door

                                                I will give credit to Siena where I had the fortune to spend a week last summer - while we mostly ate at home visiting family who were living there absolutely everything I ate out was excellent and every restaurant and food store just looked amazing. there was just such in intense pride there in providing quality foods - and a customer base that demands it I suppose

                                                1. re: JTPhilly
                                                  linguafood RE: JTPhilly May 7, 2014 12:23 PM

                                                  I bought some of the best taleggio of my life in Siena.

                                        2. s
                                          sueatmo RE: alliegator May 6, 2014 10:16 PM

                                          I've never had caviar. I'd enjoy eating it in a lovely presentation I think.

                                          1. luckyfatima RE: alliegator May 7, 2014 05:08 AM

                                            Acarajé in Bahia, Brazil. I've seen it in a few food-travel shows. It looks spectacular. I *know* it will be amazing. One day. One day.

                                            Also, I grew up eating a lot of Vietnamese food because of friends. Such delicious food. It's a dream of mine to go eat stuff all over Vietnam.

                                            2 Replies
                                            1. re: luckyfatima
                                              c oliver RE: luckyfatima May 7, 2014 07:08 AM

                                              I found acaraje good but not "amazing." You'll get better food in Brazil. Try bobo de camarao, another Bahian dish. Now THAT'S amazing!!!

                                              1. re: c oliver
                                                luckyfatima RE: c oliver May 7, 2014 08:11 AM

                                                Nooooo, C Oliver! Don't crush my dreams!

                                            2. c
                                              Chefpaulo RE: alliegator May 7, 2014 05:24 AM

                                              My bro' has been to Japan several times and was once honored with an invitation to an "all fugu" feast which even featured fugu-infused sake. Fugu restaurants are more than proud to tout "70 years without a fatality" but I'd still like to see if the experience is worth the risk.
                                              CP

                                              1 Reply
                                              1. re: Chefpaulo
                                                JMF RE: Chefpaulo Jun 1, 2014 09:15 AM

                                                Fugu is a very light, bland fish. It's the danger, and the sauces and preparation, that are good.

                                              2. linguafood RE: alliegator May 7, 2014 05:27 AM

                                                Omakase with Jiro.

                                                7 Replies
                                                1. re: linguafood
                                                  Veggo RE: linguafood May 7, 2014 07:15 AM

                                                  I would be happy with Omakase at 15 East, but it probably won't happen. :(

                                                  1. re: Veggo
                                                    b
                                                    Bkeats RE: Veggo May 7, 2014 08:35 AM

                                                    Veggo, next time after you and bagelman have apizza in NH, come to NYC and we will go to 15 East

                                                  2. re: linguafood
                                                    b
                                                    Bkeats RE: linguafood May 7, 2014 08:33 AM

                                                    Would omakase with Nakazawa be close enough?

                                                    1. re: Bkeats
                                                      linguafood RE: Bkeats May 7, 2014 10:24 AM

                                                      Eh. As we say in the fatherland "Wenn schon Scheiße, dann mit Schwung", which could be loosely translated as "if you're going to do something, do it right."

                                                      1. re: linguafood
                                                        prima RE: linguafood May 7, 2014 10:26 AM

                                                        That's a nice clean translation, lingua. hee hee.

                                                        1. re: prima
                                                          linguafood RE: prima May 7, 2014 10:33 AM

                                                          I do clean up nicely when I have to '-)

                                                        2. re: linguafood
                                                          b
                                                          Bkeats RE: linguafood May 8, 2014 05:57 AM

                                                          Oh Scheiße!

                                                    2. Bada Bing RE: alliegator May 7, 2014 05:29 AM

                                                      1961 or 1982 Chateau Latour Bordeaux wine.

                                                      I've heard of chef's saying their "last meal" wish would be uni sushi.

                                                      Never had either... :(

                                                      4 Replies
                                                      1. re: Bada Bing
                                                        b
                                                        Bkeats RE: Bada Bing May 7, 2014 08:31 AM

                                                        So what's keeping you from trying uni? It fairly widely available and not particularly expensive.

                                                        1. re: Bkeats
                                                          Bada Bing RE: Bkeats May 7, 2014 11:12 AM

                                                          Something makes me think you don't live in northern Indiana! ;)

                                                          But I did check, and there is in fact a new Japanese fusion place nearby that has uni on its menu. But if I want impeccable seafood, I generally either make it myself where I know the sourcing and handlers, or I reserve it for visits to coastal cities.

                                                          Why uni then? I remember both Anthony Bourdain and Mario Batali agreeing that, if they were on death row and could pick a "last bite," it would be uni. Just intrigued me.

                                                          About the wines, I know more concretely about what to imagine longingly.

                                                          1. re: Bada Bing
                                                            b
                                                            Bkeats RE: Bada Bing May 8, 2014 05:59 AM

                                                            Well even here in NYC, if they're serving Hokkaido uni, it ain't local or that fresh but its still pretty darn good.

                                                            1. re: Bada Bing
                                                              JMF RE: Bada Bing Jun 1, 2014 09:26 AM

                                                              One thing to know with commercial uni is that it is washed in a preservative solution. You have to get the whole sea urchin, fresh, and still wriggling, to see what they really taste like.

                                                              I had a friend who owns one of the best smokehouses in Maine get some uni for me. It was diver sea urchin from the Coast of Maine. It wasn't treated, but sexed into male and female, then cured with shoyu. Then he cold smoked it for around 30 minutes.

                                                              Now that was some amazing uni! I brought it down to NYC and took it around the town with a friend of mine. We treated some chefs to it, and had some make us dishes with it.

                                                              http://www.gourmet.com/food/2008/03/s...

                                                        2. GraceW RE: alliegator May 7, 2014 05:39 AM

                                                          French Macarons... but that will be over in July when I go to France!

                                                          1. jrvedivici RE: alliegator May 7, 2014 07:12 AM

                                                            Nyotaimori

                                                            1. RealMenJulienne RE: alliegator May 7, 2014 07:52 AM

                                                              NYC style halal street meat. Ever since I read about these NYC cart vendors, I've really wanted to try one of these lamb and chicken over rice platters with hot sauce and white sauce. They're probably just a greasy everyday lunch for people who live there, but I've become obsessed with this dish for some reason.

                                                              9 Replies
                                                              1. re: RealMenJulienne
                                                                b
                                                                Bkeats RE: RealMenJulienne May 7, 2014 08:27 AM

                                                                just a greasy everyday lunch

                                                                You got that right. Every time I have it, it leaves me queasy. I don't know why people line up for it. That white sauce? Just gobs of mayo squirted over everything. Great late night after too many beers but for a meal, I would rather skip it. I think the principal attraction is that is costs $5.

                                                                1. re: Bkeats
                                                                  jrvedivici RE: Bkeats May 7, 2014 08:34 AM

                                                                  I wouldn't say every one is like that. As the matter of fact there use to be a couple of stands by Central Park Entrance by The Plaza that use to have EXCELLENT lamb and beef. It use to be a mandatory stop for me prior to walking around the park.

                                                                  Perahps you need to venture away from your regular lunch spot and give a few other vendors a try. Similar to dirty water dog's you can get some gem's.....or can get the run's. Thankfully I'm a gambling man......lol

                                                                  1. re: jrvedivici
                                                                    b
                                                                    Bkeats RE: jrvedivici May 7, 2014 08:39 AM

                                                                    Beef? I have to say I don't recall ever seeing beef at a halal stand. I usually go to the carts on 6th and 53rd. Supposedly the best of the best halal. It tastes ok going down but then I keep tasting it all afternoon.

                                                                  2. re: Bkeats
                                                                    RealMenJulienne RE: Bkeats May 7, 2014 08:43 AM

                                                                    I think it's because of that website midtownlunch.com. They wrote a series of entertaining street meat cart reviews that makes me really want to try this stuff.

                                                                    1. re: Bkeats
                                                                      c oliver RE: Bkeats May 7, 2014 08:44 AM

                                                                      I've always figured it smells better than it tastes. Sounds like I've been figuring right.

                                                                    2. re: RealMenJulienne
                                                                      prima RE: RealMenJulienne May 7, 2014 08:37 AM

                                                                      I was so underwhelmed with the halal street meat, sauce and rice. I ate the meat, and tossed out the rest, and I'm the type of person who usually cleans her plate. Would much rather spend that $5 on shawarma, gyro, or doner.

                                                                      1. re: RealMenJulienne
                                                                        JungMann RE: RealMenJulienne May 7, 2014 12:33 PM

                                                                        You're not missing much. If you've had good gyros, shawarma or biryani, most halal carts are the Taco Bellization of that. It's fine for a quick, cheap, filling meal for underpaid Midtown worker bees and over-served nighttime bar hoppers and as a member of both demographics at one point or another, I've enjoyed my fair share of Rafiqi's and the Halal Guys. But it's nothing I'd go out of my way for.

                                                                        1. re: JungMann
                                                                          RealMenJulienne RE: JungMann May 7, 2014 12:46 PM

                                                                          I know you guys are right about this, but damn if that description doesn't make me want to try it even more.

                                                                          1. re: RealMenJulienne
                                                                            prima RE: RealMenJulienne May 7, 2014 12:54 PM

                                                                            There have been some recent posts about Serious Eats' Halal Cart Chicken on the Home Cooking Board, if you want to DIY. http://www.seriouseats.com/recipes/20...

                                                                      2. j
                                                                        jpc8015 RE: alliegator May 7, 2014 07:56 AM

                                                                        Ortolan

                                                                        1 Reply
                                                                        1. re: jpc8015
                                                                          Karl S RE: jpc8015 May 11, 2014 03:28 PM

                                                                          Exactly.

                                                                        2. JTPhilly RE: alliegator May 7, 2014 08:10 AM

                                                                          I want to eat a whole lobster on the coast in Maine butter and lobster juice running down my face as the Atlantic salt sprays my face

                                                                          and

                                                                          I want a meal of seafood full of fresh crustaceans, calamari, and fish with juicy perfectly ripe tomato, briny olives and hot peppers and ideally al dente pasta - served to me in in a small fishing village in Sicily with the Mediterranean slowly rocking the boats in the harbor

                                                                          I also dream of the perfect tomato - picked form my garden warm from the sun - some cracked pepper and sea salt - I strive for this one tomato every year,

                                                                          4 Replies
                                                                          1. re: JTPhilly
                                                                            j
                                                                            jmarya RE: JTPhilly May 7, 2014 03:05 PM

                                                                            I've had that lobster.

                                                                            It's amazing.

                                                                            1. re: JTPhilly
                                                                              c
                                                                              cgarner RE: JTPhilly May 8, 2014 09:50 AM

                                                                              I've had a similar dining experience in Siracusa, dining outside (not right next to boats though)

                                                                              1. re: JTPhilly
                                                                                f
                                                                                foodeye RE: JTPhilly May 8, 2014 01:49 PM

                                                                                Not on the Harbor or in a small village, but the fish and all are certainly fresh and delicious here: http://www.anticamarina.it/antica-mar...

                                                                                For the seaside spot, try: http://www.lacialoma.it/index.php?p=d...

                                                                                I appreciate that it is required in Sicily for a menu to asterisk any frozen items.

                                                                                1. re: foodeye
                                                                                  j
                                                                                  jpc8015 RE: foodeye May 8, 2014 01:53 PM

                                                                                  Frozen isn't always bad.

                                                                              2. alliegator RE: alliegator May 7, 2014 08:43 AM

                                                                                Wow, so many interesting responses! Thanks for sharing and keep 'em coming.

                                                                                1. j
                                                                                  John Francis RE: alliegator May 7, 2014 10:33 AM

                                                                                  I've never had foie gras. Some day I will.

                                                                                  3 Replies
                                                                                  1. re: John Francis
                                                                                    Will Owen RE: John Francis May 7, 2014 12:25 PM

                                                                                    Mrs. O has decreed that we're going to France next year, and I'm hoping to get some foie gras then … although I'm all too aware that she's firmly in the IT'S CRUELTY!! camp. I'm pretty sure I'll have to pay for it myself, at least!

                                                                                    1. re: Will Owen
                                                                                      c oliver RE: Will Owen May 7, 2014 02:42 PM

                                                                                      We were in Budapest recently (Hungary is second only to France in foie production). IIRC, we had it at least three times, maybe four. And not expensive. Here's the writeup I did for the *'d place where we had the best in our lives.

                                                                                      http://chowhound.chow.com/topics/972616

                                                                                      1. re: Will Owen
                                                                                        gingershelley RE: Will Owen May 14, 2014 03:10 PM

                                                                                        Will, put Perigord on your France itinerary, and stay on a Foie production farm; you can see the geese run around, eat a wonderful goose and Foie dinner, and perhaps watch, er, 'production' - did this a few years ago, and LOVED the experience!

                                                                                        This is the one we stayed at. Nice rooms and prices too!
                                                                                        http://www.domainedelarhonie.com/

                                                                                    2. p
                                                                                      Pwmfan RE: alliegator May 7, 2014 11:05 AM

                                                                                      Traditional carnitas, cooked in a giant kettle of bubbling lard.

                                                                                      2 Replies
                                                                                      1. re: Pwmfan
                                                                                        c oliver RE: Pwmfan May 7, 2014 02:43 PM

                                                                                        I'm curious why you haven't made them.

                                                                                        1. re: c oliver
                                                                                          j
                                                                                          jpc8015 RE: c oliver May 7, 2014 03:23 PM

                                                                                          It is so easy.

                                                                                      2. tcamp RE: alliegator May 7, 2014 12:53 PM

                                                                                        Fries in duck fat.

                                                                                        1 Reply
                                                                                        1. re: tcamp
                                                                                          j
                                                                                          jpc8015 RE: tcamp May 7, 2014 12:56 PM

                                                                                          They are good.

                                                                                        2. alliegator RE: alliegator May 7, 2014 01:00 PM

                                                                                          I really had to give this one some thought, and came up with Takoyaki, Japanese octopus balls. I've never been to Japan (outside the airport), and have not seen them on any menus elsewhere.
                                                                                          I found a recipe that leads me to believe I could make them at home, but something tells me they're better in Japan with a few beers.
                                                                                          http://www.justonecookbook.com/recipe...

                                                                                          2 Replies
                                                                                          1. re: alliegator
                                                                                            Silverjay RE: alliegator May 7, 2014 01:08 PM

                                                                                            Takoyaki.....There's a total learning curve to flipping them around and cooking them evenly so they come out in a uniform ball. I've been to restaurants that offered DIY set that you could order and used to go every once in a while and I improved my technique with time...That video on the page you shared makes it look easy but it does take some practice.

                                                                                            1. re: Silverjay
                                                                                              alliegator RE: Silverjay May 7, 2014 01:19 PM

                                                                                              Believe me, I have no thought in my head that I can do it like that. I'm going to visit friends in LA in a few weeks, maybe I'll start my quest by tracking some down there.
                                                                                              Good to know that over time, it does get easier!

                                                                                          2. Paprikaboy RE: alliegator May 7, 2014 02:10 PM

                                                                                            For me there's 3

                                                                                            1. Nasi Kandar from Line Clear in Penang.
                                                                                            2. Beef spleen in a roll in Sicily.
                                                                                            3, Percebes in Galicia.

                                                                                            1. k
                                                                                              klyeoh RE: alliegator May 7, 2014 07:13 PM

                                                                                              The one dish which still haunts my imagination ever since I read about it in the cookbook "Last Dinner on the Titanic: Menus and Recipes from the Great Liner" 14 years ago:
                                                                                              - Consommé Olga, made using sturgeon bone marrow (vesiga).

                                                                                              1. g
                                                                                                gordeaux RE: alliegator May 7, 2014 07:25 PM

                                                                                                Kouign Aman.
                                                                                                I have a few bakeries that do them near me, but still haven't partaken. I have the frozen TJ's version in the freezer, just haven't done em up yet - but those can't be nearly as good as bakery version.

                                                                                                I've still never done an omakase, either.

                                                                                                1 Reply
                                                                                                1. re: gordeaux
                                                                                                  mcsheridan RE: gordeaux May 11, 2014 01:09 PM

                                                                                                  I've had TJs Kouign Amann, but only theirs. On first taste I loved them, but found them on the flattish side. I just picked up a tip on Serious Eats to proof and bake them in metal muffin tins, to get the right shape and, obviously, more height.

                                                                                                  I just did that last night, baked them off this morning, and their appearance is definitely improved. At $1.00 ea. vs. $5.95 for Dominique Ansel's in NYC, I'm okay with it. I can have one every Sunday morning, and not spend a dime in gas. :)

                                                                                                  PS: and I can enjoy it warm from the oven, and I'll bet there's not one bakery in ten that can do that for their customers.

                                                                                                2. emglow101 RE: alliegator May 7, 2014 09:20 PM

                                                                                                  Pizza Margherita in Naples Italy. Never had. Next time I return to Italy I will taste.

                                                                                                  1. c
                                                                                                    calumin RE: alliegator May 8, 2014 08:25 AM

                                                                                                    I would like to try a Yubari King melon someday.

                                                                                                    1. c
                                                                                                      cgarner RE: alliegator May 8, 2014 09:53 AM

                                                                                                      I'd like to go to Vietnam and have Pho from The Lunch Lady

                                                                                                      3 Replies
                                                                                                      1. re: cgarner
                                                                                                        c oliver RE: cgarner May 8, 2014 10:01 AM

                                                                                                        WOW! I'd not heard of her so thanks! We're going to SE Asia next year and Saigon is on our itinerary. Here's a write up.

                                                                                                        http://gastronomyblog.com/2008/08/09/...

                                                                                                        1. re: cgarner
                                                                                                          alliegator RE: cgarner May 8, 2014 03:04 PM

                                                                                                          The Lunch Lady is also on my bucket list. For a bowl of soup to draw that much attention, it must be magnificent!

                                                                                                          1. re: alliegator
                                                                                                            c
                                                                                                            cgarner RE: alliegator May 9, 2014 07:44 AM

                                                                                                            @alliegator, that's my thought. I Love Pho… have something of an obsession …. Actually I love pretty much all South East Asian foods and could eat Pho every day if it wouldn’t bore the living daylights out of the rest of my family. I figure this must be the Holy Grail of all Pho… so maybe one of these days….

                                                                                                        2. c
                                                                                                          calumin RE: alliegator May 8, 2014 02:45 PM

                                                                                                          Soylent Green

                                                                                                          1 Reply
                                                                                                          1. re: calumin
                                                                                                            s
                                                                                                            Steve RE: calumin May 8, 2014 03:51 PM

                                                                                                            Only if you have lunch with the Omega Man.

                                                                                                          2. mcsheridan RE: alliegator May 11, 2014 01:14 PM

                                                                                                            Top of the list: Stone Crab Claws with Mustard Sauce. Haven't even gotten close to having them, but as I like all other crabs, I know I'd enjoy those.

                                                                                                            Next up: Duck Fat Fries. Now *these* are doable. Sometime soon, I'm going to make them.

                                                                                                            Finally, spit-roasted Greek-style lamb, and anybody's pig roast.

                                                                                                            1 Reply
                                                                                                            1. re: mcsheridan
                                                                                                              Veggo RE: mcsheridan May 11, 2014 01:36 PM

                                                                                                              Let's hope that next years' stone crab season is more bountiful. This year and last were dreadful.

                                                                                                            2. l
                                                                                                              lastZZ RE: alliegator May 11, 2014 02:05 PM

                                                                                                              Fresh king crab legs, an unlimited amount like a buffet. I am jealous of those guys on the Deadliest Catch. They prolly can't stand them and prefer` a steak out at sea. I believe the entire catch is cooked and frozen. But I would pay the big bucks to have 10 pounds of the fresh airlifted to me

                                                                                                              1. m
                                                                                                                maxcatsilver RE: alliegator May 11, 2014 03:41 PM

                                                                                                                After reading Bill Buford's article in the New Yorker last year, I suspect that Canard a la Presse would be high on my list.

                                                                                                                1. PinkLynx RE: alliegator May 30, 2014 11:21 PM

                                                                                                                  Cloudberries. I've had the jam and I love the flavor. I can get jelly but it's often sold with other fruit flavors mixed into it. Half the time it's really salmonberry which I hate. I bought a jar of bakeapple (which I think it the same fruit) jelly in Newfoundland but it spoiled before I could taste it.

                                                                                                                  Someday, I'm going to get my paws on fresh, wild cloudberries in Alaska even if I have to wrestle a bear for them.

                                                                                                                  1. o
                                                                                                                    Onymous RE: alliegator Jun 4, 2014 09:24 PM

                                                                                                                    Foie Gras, caviae, the usual suspects. Also lobster, just haven't gotten around to it yet.

                                                                                                                    1. m
                                                                                                                      Muddirtt RE: alliegator Jun 20, 2014 02:29 AM

                                                                                                                      I've always wanted to try monkey brains or snake.

                                                                                                                      Also, some New Orleans food. I smelled it all over during Mardi Gras when I went there in the 90's as a late teen but us gutter punks didn't have the money to buy it. Smelled like crawfish heaven. It was mostly Taco Bell for us, lol.

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