(Julian9EHP) wrote in
:

> City-born Middle American without much money. Thus I have never had
> mutton, roast lamb, abalone, mussels, baked Alaska, Hungarian goulash,
> haggis . . . the list goes on and on.
>
> However, I'd rather eat them and live some more. ;-)
> E. P.
>

Many of those things don't take much money and are of generally available
ingredients. Get thee to a cookbook and a decent market.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Mark Thorson > wrote in :

> T E wrote:
>
>> Whales? Sad people still want to kill those beautiful kings of
>> the ocean for senseless reasons.
>
> Kill them? I never said I wanted to kill them.
> It's okay with me if other people kill them. :-)

Then you're saying you want to eat them alive?

> I just want to try the meat, prepared by the
> people who know this meat the best.
>
>
>
>



--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Katra > wrote in
:

> In article >,
> Wayne > wrote:
>
>> Katra > wrote in
>> :
>>
>> > In article <JwOOc.23265$mg6.6743@fed1read02>, "Orion"
>> > > wrote:
>> >
>> >> > > Apparently there's a programme with this title coming on to UK
>> >> > > TV later in the year - and it got me thinking - what
>> >> > > foods/dishes are there that you've never tried that you
>> >> > > wouldn't want to miss before shuffling off this mortal coil?
>> >> > > Here's a few of mine...
>> >> > >
>> >> > > Ormers (a type of seafood) from the Channel Islands
>> >> > > A chilli dog (they sound good!)
>> >> > > Sturgeon caviar - only tried lumpfish roe and salmon roe to
>> >> > > date Roast goat (no idea why!)
>> >> > >
>> >> > > Jo
>> >> >
>> >> > Actually, I think I've tried just about everything I've ever
>> >> > wanted to
>> >> try.
>> >> > I'd just like more of it! <g>
>> >> >
>> >> > --
>> >> > Wayne in Phoenix
>> >> >
>> >> > If there's a nit to pick, some nitwit will pick it.
>> >>
>> >> Same here Wayne, I just want to try eating those foods in
>> >> different places. London, Paris, Amsterdam, anywhere in Italy.
>> >> ;-)
>> >>
>> >> Suzan
>> >>
>> >>
>> >
>> > I'm pretty much there also, but there are two things I've never had
>> > that I'd like to try. Real fresh sturgeon caviar, and real
>> > truffles.
>> >
>> > I've a feeling they are over-rated but still.....
>> >
>> > K.
>>
>> Many years ago, on several occasions, we did caviar "samplings" at
>> The Russian Tea Room. Back then the RTR had a considerable
>> reputation for fine caviar. I was less than impressed and decided
>> that caviar in any variety was not something for my palate.
>
> I understand. :-) It's often an aquired taste.
> I prefer it with cream cheese on toast points or good crackers.
> The cream cheese tones down the saltiness a bit and allows the subtle
> flavor to come out.
>
>>
>> OTOH, I've eaten both black and white truffles numerous times and
>> find them very appealing.
>
> What do they taste like?

I can't honestly compare them to anything else, apart from a certain
earthiness they share with good mushrooms. Most people would probably
disagree with me, but there's something about the flavor that reminds me
a little Chinese wood ears, a fungus that grows on the bark of trees.

>
>> One of my favorites was a fondue made with fontina
>> cheese and served over the most wonderful thin toast, the whole top
>> of which was generously covered with shaved white truffles. I
>> usually keep truffle oil on hand, and occasionally will spring for
>> black truffles that I add to a risotta. I think the simplest of
>> dishes benefit the most from the addition of truffles.
>
> Where do you get them? Do you grate or shave them?
>
> K.

There are several shops in the Phoenix area where I have bought jarred
truffles and most of the time I've been very happy with them.

I have ordered both black and white truffles twice from Urbani Truffles &
Caviar in New York.

I only grated them once for a dish and thought the flavor got lost. I
either sliver them to incorporate into a dish like risotta, or shave them
as a garnish for the top of something or in something very delicate.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Katra > wrote in
:

> In article >,
> Wayne > wrote:
>
>> Katra > wrote in
>> :
>>
>> > In article <JwOOc.23265$mg6.6743@fed1read02>, "Orion"
>> > > wrote:
>> >
>> >> > > Apparently there's a programme with this title coming on to UK
>> >> > > TV later in the year - and it got me thinking - what
>> >> > > foods/dishes are there that you've never tried that you
>> >> > > wouldn't want to miss before shuffling off this mortal coil?
>> >> > > Here's a few of mine...
>> >> > >
>> >> > > Ormers (a type of seafood) from the Channel Islands
>> >> > > A chilli dog (they sound good!)
>> >> > > Sturgeon caviar - only tried lumpfish roe and salmon roe to
>> >> > > date Roast goat (no idea why!)
>> >> > >
>> >> > > Jo
>> >> >
>> >> > Actually, I think I've tried just about everything I've ever
>> >> > wanted to
>> >> try.
>> >> > I'd just like more of it! <g>
>> >> >
>> >> > --
>> >> > Wayne in Phoenix
>> >> >
>> >> > If there's a nit to pick, some nitwit will pick it.
>> >>
>> >> Same here Wayne, I just want to try eating those foods in
>> >> different places. London, Paris, Amsterdam, anywhere in Italy.
>> >> ;-)
>> >>
>> >> Suzan
>> >>
>> >>
>> >
>> > I'm pretty much there also, but there are two things I've never had
>> > that I'd like to try. Real fresh sturgeon caviar, and real
>> > truffles.
>> >
>> > I've a feeling they are over-rated but still.....
>> >
>> > K.
>>
>> Many years ago, on several occasions, we did caviar "samplings" at
>> The Russian Tea Room. Back then the RTR had a considerable
>> reputation for fine caviar. I was less than impressed and decided
>> that caviar in any variety was not something for my palate.
>
> I understand. :-) It's often an aquired taste.
> I prefer it with cream cheese on toast points or good crackers.
> The cream cheese tones down the saltiness a bit and allows the subtle
> flavor to come out.
>
>>
>> OTOH, I've eaten both black and white truffles numerous times and
>> find them very appealing.
>
> What do they taste like?

I can't honestly compare them to anything else, apart from a certain
earthiness they share with good mushrooms. Most people would probably
disagree with me, but there's something about the flavor that reminds me
a little Chinese wood ears, a fungus that grows on the bark of trees.

>
>> One of my favorites was a fondue made with fontina
>> cheese and served over the most wonderful thin toast, the whole top
>> of which was generously covered with shaved white truffles. I
>> usually keep truffle oil on hand, and occasionally will spring for
>> black truffles that I add to a risotta. I think the simplest of
>> dishes benefit the most from the addition of truffles.
>
> Where do you get them? Do you grate or shave them?
>
> K.

There are several shops in the Phoenix area where I have bought jarred
truffles and most of the time I've been very happy with them.

I have ordered both black and white truffles twice from Urbani Truffles &
Caviar in New York.

I only grated them once for a dish and thought the flavor got lost. I
either sliver them to incorporate into a dish like risotta, or shave them
as a garnish for the top of something or in something very delicate.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Katra > wrote in news:KatraMungBean-
:

> In article >,
> Wayne > wrote:
>
>> Katra > wrote in
>> :
>>
>> > In article >,
>> > Ross Reid > wrote:
>> >
>> >> Katra > wrote:
>> >>
>> >> >In article <JwOOc.23265$mg6.6743@fed1read02>, "Orion"
>> >> > wrote:
>> >> >
>> >> >> > > Apparently there's a programme with this title coming on to
UK
>> >> >> > > TV later in the year - and it got me thinking - what
>> >> >> > > foods/dishes are there that you've never tried that you
>> >> >> > > wouldn't want to miss before shuffling off this mortal coil?
>> >> >> > > Here's a few of mine...
>> >> >> > >
>> >> >> > > Ormers (a type of seafood) from the Channel Islands
>> >> >> > > A chilli dog (they sound good!)
>> >> >> > > Sturgeon caviar - only tried lumpfish roe and salmon roe to
>> >> >> > > date Roast goat (no idea why!)
>> >> >> > >
>> >> >> > > Jo
>> >> >> >
>> >> >> > Actually, I think I've tried just about everything I've ever
>> >> >> > wanted to
>> >> >> try.
>> >> >> > I'd just like more of it! <g>
>> >> >> >
>> >> >> > --
>> >> >> > Wayne in Phoenix
>> >> >> >
>> >> >> > If there's a nit to pick, some nitwit will pick it.
>> >> >>
>> >> >> Same here Wayne, I just want to try eating those foods in
>> >> >> different places. London, Paris, Amsterdam, anywhere in Italy.
>> >> >> ;-)
>> >> >>
>> >> >> Suzan
>> >> >>
>> >> >>
>> >> >
>> >> >I'm pretty much there also, but there are two things I've never
had
>> >> >that I'd like to try. Real fresh sturgeon caviar, and real
truffles.
>> >> >
>> >> >I've a feeling they are over-rated but still.....
>> >> >
>> >> >K.
>> >>
>> >> I've never had truffles, white or black but, some very good friends
>> >> of ours are Russian and they return there every year to visit
>> >> parents. They love caviar and always bring beluga with them on
their
>> >> return. We've been invited to partake and, while I don't dislike
it,
>> >> I certainly wouldn't pay anywhere near the asking price in
specialty
>> >> shops in Toronto. I guess I'm just a peasant and fall into the
"it's
>> >> over-rated" class.
>> >>
>> >> Ross.
>> >
>> > <grins> We just do caviar for New Years. :-) It's sort of a ritual.
>> > If you start off the new year with something for the rich, your year
>> > will be properous!
>> >
>> > K.
>> >
>>
>> Does it work? The same has been said of pork and sauerkraut, or
>> blackeyed peas and ham. <g>
>
> I can't _stand_ blackeyed peas and won't touch them, even on New Years!
> <lol>
>
> As for prosperity, well, I usually get at least a 4% raise each year
and
> I'm now making nearly 3 times what I did 17 years ago when I first
> started working full time. :-) I'm not rich, but I do okay. Prosperity
> is a point of view I think.
>
> K.

You're doing okay! I retired early in 2000. In the months following
9/11 we lost our "fortune" (not wealth), and I had to return to work.
I'm back not to where I was a dozen years ago. Such is life.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Katra > wrote in news:KatraMungBean-
:

> In article >,
> Wayne > wrote:
>
>> Katra > wrote in
>> :
>>
>> > In article >,
>> > Ross Reid > wrote:
>> >
>> >> Katra > wrote:
>> >>
>> >> >In article <JwOOc.23265$mg6.6743@fed1read02>, "Orion"
>> >> > wrote:
>> >> >
>> >> >> > > Apparently there's a programme with this title coming on to
UK
>> >> >> > > TV later in the year - and it got me thinking - what
>> >> >> > > foods/dishes are there that you've never tried that you
>> >> >> > > wouldn't want to miss before shuffling off this mortal coil?
>> >> >> > > Here's a few of mine...
>> >> >> > >
>> >> >> > > Ormers (a type of seafood) from the Channel Islands
>> >> >> > > A chilli dog (they sound good!)
>> >> >> > > Sturgeon caviar - only tried lumpfish roe and salmon roe to
>> >> >> > > date Roast goat (no idea why!)
>> >> >> > >
>> >> >> > > Jo
>> >> >> >
>> >> >> > Actually, I think I've tried just about everything I've ever
>> >> >> > wanted to
>> >> >> try.
>> >> >> > I'd just like more of it! <g>
>> >> >> >
>> >> >> > --
>> >> >> > Wayne in Phoenix
>> >> >> >
>> >> >> > If there's a nit to pick, some nitwit will pick it.
>> >> >>
>> >> >> Same here Wayne, I just want to try eating those foods in
>> >> >> different places. London, Paris, Amsterdam, anywhere in Italy.
>> >> >> ;-)
>> >> >>
>> >> >> Suzan
>> >> >>
>> >> >>
>> >> >
>> >> >I'm pretty much there also, but there are two things I've never
had
>> >> >that I'd like to try. Real fresh sturgeon caviar, and real
truffles.
>> >> >
>> >> >I've a feeling they are over-rated but still.....
>> >> >
>> >> >K.
>> >>
>> >> I've never had truffles, white or black but, some very good friends
>> >> of ours are Russian and they return there every year to visit
>> >> parents. They love caviar and always bring beluga with them on
their
>> >> return. We've been invited to partake and, while I don't dislike
it,
>> >> I certainly wouldn't pay anywhere near the asking price in
specialty
>> >> shops in Toronto. I guess I'm just a peasant and fall into the
"it's
>> >> over-rated" class.
>> >>
>> >> Ross.
>> >
>> > <grins> We just do caviar for New Years. :-) It's sort of a ritual.
>> > If you start off the new year with something for the rich, your year
>> > will be properous!
>> >
>> > K.
>> >
>>
>> Does it work? The same has been said of pork and sauerkraut, or
>> blackeyed peas and ham. <g>
>
> I can't _stand_ blackeyed peas and won't touch them, even on New Years!
> <lol>
>
> As for prosperity, well, I usually get at least a 4% raise each year
and
> I'm now making nearly 3 times what I did 17 years ago when I first
> started working full time. :-) I'm not rich, but I do okay. Prosperity
> is a point of view I think.
>
> K.

You're doing okay! I retired early in 2000. In the months following
9/11 we lost our "fortune" (not wealth), and I had to return to work.
I'm back not to where I was a dozen years ago. Such is life.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On Sat, 31 Jul 2004 23:10:41 -0500, Katra
> wrote:

> I can't _stand_ blackeyed peas and won't touch them, even on New Years!
> <lol>

I love black eyed peas any time and I'm not even a
southerner.


Practice safe eating - always use condiments

On Sat, 31 Jul 2004 23:10:41 -0500, Katra
> wrote:

> I can't _stand_ blackeyed peas and won't touch them, even on New Years!
> <lol>

I love black eyed peas any time and I'm not even a
southerner.


Practice safe eating - always use condiments

On Sat, 31 Jul 2004 23:10:41 -0500, Katra
> wrote:

> I can't _stand_ blackeyed peas and won't touch them, even on New Years!
> <lol>

I love black eyed peas any time and I'm not even a
southerner.


Practice safe eating - always use condiments

"ypauls" > wrote in message
...
: The one thing I tried was a rack of lamb in New Zeland. It was at the Mt.
: Cook resort.
: I swear that they used some illegal spice. It really was that good. I
: tried the recipie from their cookbook, but I never have replicated the
: tremendous flavor. Almost enough to go back just for the dinner.
:
:
Possibly it was the lamb itself. I get the feeling that there are many
places in the world, including parts of the USA, where lamb is not good.
One contributor to this thread said they had never eaten lamb or mutton. To
me this is a revelation, in Oz and NZ lamb is an everyday thing and mostly
excellent.

David

I'm going to limit my list to American regional food I haven't yet
tried:

San Francisco sourdough bread, Maine lobster (eaten while in Maine),
Boston baked beans and brown bread, New York deli sandwich and matzoh
ball soup, Cincinnati chili

Tara

I'm going to limit my list to American regional food I haven't yet
tried:

San Francisco sourdough bread, Maine lobster (eaten while in Maine),
Boston baked beans and brown bread, New York deli sandwich and matzoh
ball soup, Cincinnati chili

Tara

> > OTOH, I've eaten both black and white truffles numerous times and find
> > them very appealing.
>
> What do they taste like?

truffles - noting that "taste" is scent, mouth feel, linger , etc.

bluntly put, and quite seriously - truffles have a background scent that is
almost identical to that of sex - unless you burn, boil, deep fry, or
otherwise destroy the truffle

"Katra" > wrote in message
...
> In article >,
> Wayne > wrote:
>
> > Katra > wrote in
> > :
> >
> > > In article <JwOOc.23265$mg6.6743@fed1read02>, "Orion" >
> > > wrote:
> > >
> > >> > > Apparently there's a programme with this title coming on to UK TV
> > >> > > later in the year - and it got me thinking - what foods/dishes
> > >> > > are there that you've never tried that you wouldn't want to miss
> > >> > > before shuffling off this mortal coil? Here's a few of mine...
> > >> > >
> > >> > > Ormers (a type of seafood) from the Channel Islands
> > >> > > A chilli dog (they sound good!)
> > >> > > Sturgeon caviar - only tried lumpfish roe and salmon roe to date
> > >> > > Roast goat (no idea why!)
> > >> > >
> > >> > > Jo
> > >> >
> > >> > Actually, I think I've tried just about everything I've ever wanted
> > >> > to
> > >> try.
> > >> > I'd just like more of it! <g>
> > >> >
> > >> > --
> > >> > Wayne in Phoenix
> > >> >
> > >> > If there's a nit to pick, some nitwit will pick it.
> > >>
> > >> Same here Wayne, I just want to try eating those foods in different
> > >> places. London, Paris, Amsterdam, anywhere in Italy. ;-)
> > >>
> > >> Suzan
> > >>
> > >>
> > >
> > > I'm pretty much there also, but there are two things I've never had
> > > that I'd like to try. Real fresh sturgeon caviar, and real truffles.
> > >
> > > I've a feeling they are over-rated but still.....
> > >
> > > K.
> >
> > Many years ago, on several occasions, we did caviar "samplings" at The
> > Russian Tea Room. Back then the RTR had a considerable reputation for
> > fine caviar. I was less than impressed and decided that caviar in any
> > variety was not something for my palate.
>
> I understand. :-) It's often an aquired taste.
> I prefer it with cream cheese on toast points or good crackers.
> The cream cheese tones down the saltiness a bit and allows the subtle
> flavor to come out.
>
> >
> > OTOH, I've eaten both black and white truffles numerous times and find
> > them very appealing.
>
> What do they taste like?
>
> > One of my favorites was a fondue made with fontina
> > cheese and served over the most wonderful thin toast, the whole top of
> > which was generously covered with shaved white truffles. I usually keep
> > truffle oil on hand, and occasionally will spring for black truffles
that
> > I add to a risotta. I think the simplest of dishes benefit the most
from
> > the addition of truffles.
>
> Where do you get them? Do you grate or shave them?
>
> K.
>
> --
> Sprout the Mung Bean to reply...
>
> >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
>
>
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

> > OTOH, I've eaten both black and white truffles numerous times and find
> > them very appealing.
>
> What do they taste like?

truffles - noting that "taste" is scent, mouth feel, linger , etc.

bluntly put, and quite seriously - truffles have a background scent that is
almost identical to that of sex - unless you burn, boil, deep fry, or
otherwise destroy the truffle

"Katra" > wrote in message
...
> In article >,
> Wayne > wrote:
>
> > Katra > wrote in
> > :
> >
> > > In article <JwOOc.23265$mg6.6743@fed1read02>, "Orion" >
> > > wrote:
> > >
> > >> > > Apparently there's a programme with this title coming on to UK TV
> > >> > > later in the year - and it got me thinking - what foods/dishes
> > >> > > are there that you've never tried that you wouldn't want to miss
> > >> > > before shuffling off this mortal coil? Here's a few of mine...
> > >> > >
> > >> > > Ormers (a type of seafood) from the Channel Islands
> > >> > > A chilli dog (they sound good!)
> > >> > > Sturgeon caviar - only tried lumpfish roe and salmon roe to date
> > >> > > Roast goat (no idea why!)
> > >> > >
> > >> > > Jo
> > >> >
> > >> > Actually, I think I've tried just about everything I've ever wanted
> > >> > to
> > >> try.
> > >> > I'd just like more of it! <g>
> > >> >
> > >> > --
> > >> > Wayne in Phoenix
> > >> >
> > >> > If there's a nit to pick, some nitwit will pick it.
> > >>
> > >> Same here Wayne, I just want to try eating those foods in different
> > >> places. London, Paris, Amsterdam, anywhere in Italy. ;-)
> > >>
> > >> Suzan
> > >>
> > >>
> > >
> > > I'm pretty much there also, but there are two things I've never had
> > > that I'd like to try. Real fresh sturgeon caviar, and real truffles.
> > >
> > > I've a feeling they are over-rated but still.....
> > >
> > > K.
> >
> > Many years ago, on several occasions, we did caviar "samplings" at The
> > Russian Tea Room. Back then the RTR had a considerable reputation for
> > fine caviar. I was less than impressed and decided that caviar in any
> > variety was not something for my palate.
>
> I understand. :-) It's often an aquired taste.
> I prefer it with cream cheese on toast points or good crackers.
> The cream cheese tones down the saltiness a bit and allows the subtle
> flavor to come out.
>
> >
> > OTOH, I've eaten both black and white truffles numerous times and find
> > them very appealing.
>
> What do they taste like?
>
> > One of my favorites was a fondue made with fontina
> > cheese and served over the most wonderful thin toast, the whole top of
> > which was generously covered with shaved white truffles. I usually keep
> > truffle oil on hand, and occasionally will spring for black truffles
that
> > I add to a risotta. I think the simplest of dishes benefit the most
from
> > the addition of truffles.
>
> Where do you get them? Do you grate or shave them?
>
> K.
>
> --
> Sprout the Mung Bean to reply...
>
> >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
>
>
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"LadyKat" > wrote in message
...
>
> "Darkginger" > wrote in message
> ...
> > Apparently there's a programme with this title coming on to UK TV later
in
> > the year - and it got me thinking - what foods/dishes are there that
> you've
> > never tried that you wouldn't want to miss before shuffling off this
> mortal
> > coil? Here's a few of mine...
> >
> > Ormers (a type of seafood) from the Channel Islands
> > A chilli dog (they sound good!)
> > Sturgeon caviar - only tried lumpfish roe and salmon roe to date
> > Roast goat (no idea why!)
> >
> > Jo
>
>
>
>
> What a great idea! I copied your original list and added my one
nomination
> to the bottom. Anyone else want to add to it?
>
> > Ormers (a type of seafood) from the Channel Islands
> > A chilli dog (they sound good!)
> > Sturgeon caviar - only tried lumpfish roe and salmon roe to date
> > Roast goat (no idea why!)
>
> Real Vermont Maple Syrup (eaten over fresh white snow in the same log
cabin
> where the sap was boiled! I grew up with this treat, and it is something
NOT
> to be missed
>
> Next?
>
>
>

there are combinations that are classics and are orders of magnitude better
than eating each alone-

a french butter croissant, fresh, with a cafe au lait made with french
milk -and fresh squeezed tree-ripe-orange juice in a stem glass -in the
morning looking over the garden or the sidewalk strollers
(the butter is unsalted, and the french milk has more fat in it than US
whole milk so the au-lait seems sweet w/o adding sugar)

tree-fresh orange cut open and sprinkled with salt and chili powder and
eaten in hand

vienna-brod in copenhagen with vienna-roast coffee

frikadeller and beer ending a night out

mediesterpolse in the small sausage, with real old-fashioned dijon, and
danish white bread

dry-aged prime porterhouse grilled medium rare (no wood chips) with a good
bernaise and a 12 yr old medoc
(ok, so it's heresy to dip dry-aged in bernaise - but not every other
bite!)

cantonese abalone (it's really a huge mushroom)

sweet-salt fish

smores made at an open campfire - and toasted marshmallows done golden so
the inside is soft

rouqeuforte or danableu cheese with a dry bordeax

well-made home-baked warm fresh bread with ice-cold unsalted butter - and
then jam

peanut butter and grape jelly on white

OK- sorry about this one - white bread, salted butter, miracle whip, spam,
and optional lettuce - a midwest classic combo

old-fashioned rootbeer and premium vanilla ice cream in a float

nuff for now..............

"LadyKat" > wrote in message
...
>
> "Darkginger" > wrote in message
> ...
> > Apparently there's a programme with this title coming on to UK TV later
in
> > the year - and it got me thinking - what foods/dishes are there that
> you've
> > never tried that you wouldn't want to miss before shuffling off this
> mortal
> > coil? Here's a few of mine...
> >
> > Ormers (a type of seafood) from the Channel Islands
> > A chilli dog (they sound good!)
> > Sturgeon caviar - only tried lumpfish roe and salmon roe to date
> > Roast goat (no idea why!)
> >
> > Jo
>
>
>
>
> What a great idea! I copied your original list and added my one
nomination
> to the bottom. Anyone else want to add to it?
>
> > Ormers (a type of seafood) from the Channel Islands
> > A chilli dog (they sound good!)
> > Sturgeon caviar - only tried lumpfish roe and salmon roe to date
> > Roast goat (no idea why!)
>
> Real Vermont Maple Syrup (eaten over fresh white snow in the same log
cabin
> where the sap was boiled! I grew up with this treat, and it is something
NOT
> to be missed
>
> Next?
>
>
>

there are combinations that are classics and are orders of magnitude better
than eating each alone-

a french butter croissant, fresh, with a cafe au lait made with french
milk -and fresh squeezed tree-ripe-orange juice in a stem glass -in the
morning looking over the garden or the sidewalk strollers
(the butter is unsalted, and the french milk has more fat in it than US
whole milk so the au-lait seems sweet w/o adding sugar)

tree-fresh orange cut open and sprinkled with salt and chili powder and
eaten in hand

vienna-brod in copenhagen with vienna-roast coffee

frikadeller and beer ending a night out

mediesterpolse in the small sausage, with real old-fashioned dijon, and
danish white bread

dry-aged prime porterhouse grilled medium rare (no wood chips) with a good
bernaise and a 12 yr old medoc
(ok, so it's heresy to dip dry-aged in bernaise - but not every other
bite!)

cantonese abalone (it's really a huge mushroom)

sweet-salt fish

smores made at an open campfire - and toasted marshmallows done golden so
the inside is soft

rouqeuforte or danableu cheese with a dry bordeax

well-made home-baked warm fresh bread with ice-cold unsalted butter - and
then jam

peanut butter and grape jelly on white

OK- sorry about this one - white bread, salted butter, miracle whip, spam,
and optional lettuce - a midwest classic combo

old-fashioned rootbeer and premium vanilla ice cream in a float

nuff for now..............

Far as I can tell, someone wrote:
>Maine lobster (eaten while in Maine),

Years ago I visited Portland and Peak's Island, in Casco Bay. Right at
the ferry dock on the island, there was a restaurant that had wonderful
lobster and even better prices (on the slow midweek evenings).

Two small lobsters (which are less "rubbery" was about $10.00)

Thanks Su!!!!!

Far as I can tell, someone wrote:
>Maine lobster (eaten while in Maine),

Years ago I visited Portland and Peak's Island, in Casco Bay. Right at
the ferry dock on the island, there was a restaurant that had wonderful
lobster and even better prices (on the slow midweek evenings).

Two small lobsters (which are less "rubbery" was about $10.00)

Thanks Su!!!!!

Darkginger wrote:
> Apparently there's a programme with this title coming on to UK TV later in
> the year - and it got me thinking - what foods/dishes are there that you've
> never tried that you wouldn't want to miss before shuffling off this mortal
> coil? Here's a few of mine...
>
> Ormers (a type of seafood) from the Channel Islands
> A chilli dog (they sound good!)
> Sturgeon caviar - only tried lumpfish roe and salmon roe to date
> Roast goat (no idea why!)

Had roast goat (and once it's roasted it's called "chevon", not
"goat". Same reason we don't eat steers, just "beef"). It wasn't
bad at all. Sort of like a cross between lamb and beef.

Chili dogs are something everyone should try. Also bacon/cheese
dogs. (just microwave a slice of bacon nice and crisp and nestle
it in with the dog, then add a slice of cheese torn into two strips).

Tried fried alligator last time I went to Orlando. Not bad at
all. Meatier and more flavorful than chicken.

Some things _I_ hope to try some day:

Almost anything on "Iron Chef".
sturgeon caviar
conch chowder
rattlesnake chili
ostrich/emu
elephant
zebra
iguana
sea turtle eggs
sea turtle
whale meat (minke, I'm not totally politically incorrect)
seal
walrus
caribou
"varmint" - porcupine, possum, etc
prickly pear
cassava bread
taro root
bird's nest soup
shark fin soup
sea urchin
anything cooked by Hiroyuki Sakai
anything cooked by Bobby Flay with corn in it

....and, someday, I'd love to find once again those donuts
we called "crullers" which were irregular in shape (large
and small sections 'round an irregular hole) kind of heavy,
with powdered sugar on them - used to be sold by the Sag
Harbor Bakery in Sag Harbor, Long Island. The only things
I miss from my misspent youth...

Oh, yeah - and hush puppies. It's weird, but you can
never seem to find those in New England. Can't imagine
why...

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Darkginger wrote:
> Apparently there's a programme with this title coming on to UK TV later in
> the year - and it got me thinking - what foods/dishes are there that you've
> never tried that you wouldn't want to miss before shuffling off this mortal
> coil? Here's a few of mine...
>
> Ormers (a type of seafood) from the Channel Islands
> A chilli dog (they sound good!)
> Sturgeon caviar - only tried lumpfish roe and salmon roe to date
> Roast goat (no idea why!)

Had roast goat (and once it's roasted it's called "chevon", not
"goat". Same reason we don't eat steers, just "beef"). It wasn't
bad at all. Sort of like a cross between lamb and beef.

Chili dogs are something everyone should try. Also bacon/cheese
dogs. (just microwave a slice of bacon nice and crisp and nestle
it in with the dog, then add a slice of cheese torn into two strips).

Tried fried alligator last time I went to Orlando. Not bad at
all. Meatier and more flavorful than chicken.

Some things _I_ hope to try some day:

Almost anything on "Iron Chef".
sturgeon caviar
conch chowder
rattlesnake chili
ostrich/emu
elephant
zebra
iguana
sea turtle eggs
sea turtle
whale meat (minke, I'm not totally politically incorrect)
seal
walrus
caribou
"varmint" - porcupine, possum, etc
prickly pear
cassava bread
taro root
bird's nest soup
shark fin soup
sea urchin
anything cooked by Hiroyuki Sakai
anything cooked by Bobby Flay with corn in it

....and, someday, I'd love to find once again those donuts
we called "crullers" which were irregular in shape (large
and small sections 'round an irregular hole) kind of heavy,
with powdered sugar on them - used to be sold by the Sag
Harbor Bakery in Sag Harbor, Long Island. The only things
I miss from my misspent youth...

Oh, yeah - and hush puppies. It's weird, but you can
never seem to find those in New England. Can't imagine
why...

--
..-. .-. .---. .---. .-..-.|Experts in Linux/Unix: www.WildOpenSource.com
| |__ / | \| |-< | |-< > / |"Making the bazaar more commonplace"
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home:www.smith-house.org:8000|http://www.smith-house.org:8000/books/list.html

Jeff Russell wrote:
> Have you had jerked goat?

Wouldn't the ASPCA get after you for that?

--
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Jeff Russell wrote:
> Have you had jerked goat?

Wouldn't the ASPCA get after you for that?

--
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T E wrote:

> Whale, in Japan

> response: Whales? Sad people still want to kill those beautiful kings of
> the ocean for senseless reasons.

Why not? A lot of whales are endangered, but some - like the
minke, for example - are so numerous that they are actually
hindering the recovery of several endangered species, including
the blue whale.

Some people find horses beautiful, that doesn't keep them from
being processed as dog food in the US. Why should the beauty
of something spare it the butcher's knife?

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T E wrote:

> Whale, in Japan

> response: Whales? Sad people still want to kill those beautiful kings of
> the ocean for senseless reasons.

Why not? A lot of whales are endangered, but some - like the
minke, for example - are so numerous that they are actually
hindering the recovery of several endangered species, including
the blue whale.

Some people find horses beautiful, that doesn't keep them from
being processed as dog food in the US. Why should the beauty
of something spare it the butcher's knife?

--
..-. .-. .---. .---. .-..-.|Experts in Linux/Unix: www.WildOpenSource.com
| |__ / | \| |-< | |-< > / |"Making the bazaar more commonplace"
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home:www.smith-house.org:8000|http://www.smith-house.org:8000/books/list.html

Katra wrote:
> In article >,
> Petey the Wonder Dog > wrote:

>>One day the owner prepared some goat face (I swear to God.) The skull
>>was split in two with the eyeball looking right up at you.

> <shiver> While it sounds good, I'm afraid seeing the eyeballs would have
> made me gag... I know they are a delicacy in some countries but still!

I'm generally pretty adventurous when it comes to food but
I do have two rules: 1. I don't want anything watching me
as I eat it. 2. I don't want to eat anything still fighting.

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Larry Smith > wrote:

> I'm generally pretty adventurous when it comes to food but
> I do have two rules: 1. I don't want anything watching me
> as I eat it. 2. I don't want to eat anything still fighting.

Its strange, but my dad and his two brothers would not be
averse to tasting anything when they were younger. They are
now more selective about what they eat for health reasons.
When I was a kid, my dad and my uncles would try anything
organic, and I mean anything. Frogs, insects, the strangest
looking vegies, my mom's cooking, and so on. My sister and
I were always the black sheep of the family because we were
very picky eaters as kids. My sister's expanded her culinary
scope quite a bit, and I have done so too, but not to the
extent my sister has. My sister will eat food from a much
greater range of ethnic cuisines than I will.

The list of things I won't eat is much longer than I care
to type out at this time.

In article >,
Wayne > wrote:

> Katra > wrote in
> :
>
> > In article >,
> > Wayne > wrote:
> >
> >> Katra > wrote in
> >> :
> >>
> >> > In article <JwOOc.23265$mg6.6743@fed1read02>, "Orion"
> >> > > wrote:
> >> >
> >> >> > > Apparently there's a programme with this title coming on to UK
> >> >> > > TV later in the year - and it got me thinking - what
> >> >> > > foods/dishes are there that you've never tried that you
> >> >> > > wouldn't want to miss before shuffling off this mortal coil?
> >> >> > > Here's a few of mine...
> >> >> > >
> >> >> > > Ormers (a type of seafood) from the Channel Islands
> >> >> > > A chilli dog (they sound good!)
> >> >> > > Sturgeon caviar - only tried lumpfish roe and salmon roe to
> >> >> > > date Roast goat (no idea why!)
> >> >> > >
> >> >> > > Jo
> >> >> >
> >> >> > Actually, I think I've tried just about everything I've ever
> >> >> > wanted to
> >> >> try.
> >> >> > I'd just like more of it! <g>
> >> >> >
> >> >> > --
> >> >> > Wayne in Phoenix
> >> >> >
> >> >> > If there's a nit to pick, some nitwit will pick it.
> >> >>
> >> >> Same here Wayne, I just want to try eating those foods in
> >> >> different places. London, Paris, Amsterdam, anywhere in Italy.
> >> >> ;-)
> >> >>
> >> >> Suzan
> >> >>
> >> >>
> >> >
> >> > I'm pretty much there also, but there are two things I've never had
> >> > that I'd like to try. Real fresh sturgeon caviar, and real
> >> > truffles.
> >> >
> >> > I've a feeling they are over-rated but still.....
> >> >
> >> > K.
> >>
> >> Many years ago, on several occasions, we did caviar "samplings" at
> >> The Russian Tea Room. Back then the RTR had a considerable
> >> reputation for fine caviar. I was less than impressed and decided
> >> that caviar in any variety was not something for my palate.
> >
> > I understand. :-) It's often an aquired taste.
> > I prefer it with cream cheese on toast points or good crackers.
> > The cream cheese tones down the saltiness a bit and allows the subtle
> > flavor to come out.
> >
> >>
> >> OTOH, I've eaten both black and white truffles numerous times and
> >> find them very appealing.
> >
> > What do they taste like?
>
> I can't honestly compare them to anything else, apart from a certain
> earthiness they share with good mushrooms. Most people would probably
> disagree with me, but there's something about the flavor that reminds me
> a little Chinese wood ears, a fungus that grows on the bark of trees.

Wood ears are available at Central market all the time, but I've not
tried them. Are they good?

>
> >
> >> One of my favorites was a fondue made with fontina
> >> cheese and served over the most wonderful thin toast, the whole top
> >> of which was generously covered with shaved white truffles. I
> >> usually keep truffle oil on hand, and occasionally will spring for
> >> black truffles that I add to a risotta. I think the simplest of
> >> dishes benefit the most from the addition of truffles.
> >
> > Where do you get them? Do you grate or shave them?
> >
> > K.
>
> There are several shops in the Phoenix area where I have bought jarred
> truffles and most of the time I've been very happy with them.

Canned wet?

>
> I have ordered both black and white truffles twice from Urbani Truffles &
> Caviar in New York.
>
> I only grated them once for a dish and thought the flavor got lost. I
> either sliver them to incorporate into a dish like risotta, or shave them
> as a garnish for the top of something or in something very delicate.

How about as an appetizer on, say, some sort of cream cheese dip and
crackers?

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Wayne > wrote:

> Katra > wrote in
> :
>
> > In article >,
> > Wayne > wrote:
> >
> >> Katra > wrote in
> >> :
> >>
> >> > In article <JwOOc.23265$mg6.6743@fed1read02>, "Orion"
> >> > > wrote:
> >> >
> >> >> > > Apparently there's a programme with this title coming on to UK
> >> >> > > TV later in the year - and it got me thinking - what
> >> >> > > foods/dishes are there that you've never tried that you
> >> >> > > wouldn't want to miss before shuffling off this mortal coil?
> >> >> > > Here's a few of mine...
> >> >> > >
> >> >> > > Ormers (a type of seafood) from the Channel Islands
> >> >> > > A chilli dog (they sound good!)
> >> >> > > Sturgeon caviar - only tried lumpfish roe and salmon roe to
> >> >> > > date Roast goat (no idea why!)
> >> >> > >
> >> >> > > Jo
> >> >> >
> >> >> > Actually, I think I've tried just about everything I've ever
> >> >> > wanted to
> >> >> try.
> >> >> > I'd just like more of it! <g>
> >> >> >
> >> >> > --
> >> >> > Wayne in Phoenix
> >> >> >
> >> >> > If there's a nit to pick, some nitwit will pick it.
> >> >>
> >> >> Same here Wayne, I just want to try eating those foods in
> >> >> different places. London, Paris, Amsterdam, anywhere in Italy.
> >> >> ;-)
> >> >>
> >> >> Suzan
> >> >>
> >> >>
> >> >
> >> > I'm pretty much there also, but there are two things I've never had
> >> > that I'd like to try. Real fresh sturgeon caviar, and real
> >> > truffles.
> >> >
> >> > I've a feeling they are over-rated but still.....
> >> >
> >> > K.
> >>
> >> Many years ago, on several occasions, we did caviar "samplings" at
> >> The Russian Tea Room. Back then the RTR had a considerable
> >> reputation for fine caviar. I was less than impressed and decided
> >> that caviar in any variety was not something for my palate.
> >
> > I understand. :-) It's often an aquired taste.
> > I prefer it with cream cheese on toast points or good crackers.
> > The cream cheese tones down the saltiness a bit and allows the subtle
> > flavor to come out.
> >
> >>
> >> OTOH, I've eaten both black and white truffles numerous times and
> >> find them very appealing.
> >
> > What do they taste like?
>
> I can't honestly compare them to anything else, apart from a certain
> earthiness they share with good mushrooms. Most people would probably
> disagree with me, but there's something about the flavor that reminds me
> a little Chinese wood ears, a fungus that grows on the bark of trees.

Wood ears are available at Central market all the time, but I've not
tried them. Are they good?

>
> >
> >> One of my favorites was a fondue made with fontina
> >> cheese and served over the most wonderful thin toast, the whole top
> >> of which was generously covered with shaved white truffles. I
> >> usually keep truffle oil on hand, and occasionally will spring for
> >> black truffles that I add to a risotta. I think the simplest of
> >> dishes benefit the most from the addition of truffles.
> >
> > Where do you get them? Do you grate or shave them?
> >
> > K.
>
> There are several shops in the Phoenix area where I have bought jarred
> truffles and most of the time I've been very happy with them.

Canned wet?

>
> I have ordered both black and white truffles twice from Urbani Truffles &
> Caviar in New York.
>
> I only grated them once for a dish and thought the flavor got lost. I
> either sliver them to incorporate into a dish like risotta, or shave them
> as a garnish for the top of something or in something very delicate.

How about as an appetizer on, say, some sort of cream cheese dip and
crackers?

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Wayne > wrote:

> Katra > wrote in news:KatraMungBean-
> :
>
> > In article >,
> > Wayne > wrote:
> >
> >> Katra > wrote in
> >> :
> >>
> >> > In article >,
> >> > Ross Reid > wrote:
> >> >
> >> >> Katra > wrote:
> >> >>
> >> >> >In article <JwOOc.23265$mg6.6743@fed1read02>, "Orion"
> >> >> > wrote:
> >> >> >
> >> >> >> > > Apparently there's a programme with this title coming on to
> UK
> >> >> >> > > TV later in the year - and it got me thinking - what
> >> >> >> > > foods/dishes are there that you've never tried that you
> >> >> >> > > wouldn't want to miss before shuffling off this mortal coil?
> >> >> >> > > Here's a few of mine...
> >> >> >> > >
> >> >> >> > > Ormers (a type of seafood) from the Channel Islands
> >> >> >> > > A chilli dog (they sound good!)
> >> >> >> > > Sturgeon caviar - only tried lumpfish roe and salmon roe to
> >> >> >> > > date Roast goat (no idea why!)
> >> >> >> > >
> >> >> >> > > Jo
> >> >> >> >
> >> >> >> > Actually, I think I've tried just about everything I've ever
> >> >> >> > wanted to
> >> >> >> try.
> >> >> >> > I'd just like more of it! <g>
> >> >> >> >
> >> >> >> > --
> >> >> >> > Wayne in Phoenix
> >> >> >> >
> >> >> >> > If there's a nit to pick, some nitwit will pick it.
> >> >> >>
> >> >> >> Same here Wayne, I just want to try eating those foods in
> >> >> >> different places. London, Paris, Amsterdam, anywhere in Italy.
> >> >> >> ;-)
> >> >> >>
> >> >> >> Suzan
> >> >> >>
> >> >> >>
> >> >> >
> >> >> >I'm pretty much there also, but there are two things I've never
> had
> >> >> >that I'd like to try. Real fresh sturgeon caviar, and real
> truffles.
> >> >> >
> >> >> >I've a feeling they are over-rated but still.....
> >> >> >
> >> >> >K.
> >> >>
> >> >> I've never had truffles, white or black but, some very good friends
> >> >> of ours are Russian and they return there every year to visit
> >> >> parents. They love caviar and always bring beluga with them on
> their
> >> >> return. We've been invited to partake and, while I don't dislike
> it,
> >> >> I certainly wouldn't pay anywhere near the asking price in
> specialty
> >> >> shops in Toronto. I guess I'm just a peasant and fall into the
> "it's
> >> >> over-rated" class.
> >> >>
> >> >> Ross.
> >> >
> >> > <grins> We just do caviar for New Years. :-) It's sort of a ritual.
> >> > If you start off the new year with something for the rich, your year
> >> > will be properous!
> >> >
> >> > K.
> >> >
> >>
> >> Does it work? The same has been said of pork and sauerkraut, or
> >> blackeyed peas and ham. <g>
> >
> > I can't _stand_ blackeyed peas and won't touch them, even on New Years!
> > <lol>
> >
> > As for prosperity, well, I usually get at least a 4% raise each year
> and
> > I'm now making nearly 3 times what I did 17 years ago when I first
> > started working full time. :-) I'm not rich, but I do okay. Prosperity
> > is a point of view I think.
> >
> > K.
>
> You're doing okay! I retired early in 2000. In the months following
> 9/11 we lost our "fortune" (not wealth), and I had to return to work.
> I'm back not to where I was a dozen years ago. Such is life.

I'm not complaining... :-)
There are a LOT of folks far worse off than I am, and in fact, I have a
poor family I've sort of "adopted" that I help out as I can afford.

Condolences! I hope you are able to get back where you were!

Eat caviar and champagne for new years. <G>

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
sf > wrote:

> On Sat, 31 Jul 2004 23:10:41 -0500, Katra
> > wrote:
>
> > I can't _stand_ blackeyed peas and won't touch them, even on New Years!
> > <lol>
>
> I love black eyed peas any time and I'm not even a
> southerner.
>
>
> Practice safe eating - always use condiments

There are a lot of folks that like them. :-)
They are just not for me! They remind me of garbanzo beans,
and I won't eat those either. :-P

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Larry Smith > wrote:

> Darkginger wrote:
> > Apparently there's a programme with this title coming on to UK TV later in
> > the year - and it got me thinking - what foods/dishes are there that you've
> > never tried that you wouldn't want to miss before shuffling off this mortal
> > coil? Here's a few of mine...
> >
> > Ormers (a type of seafood) from the Channel Islands
> > A chilli dog (they sound good!)
> > Sturgeon caviar - only tried lumpfish roe and salmon roe to date
> > Roast goat (no idea why!)
>
> Had roast goat (and once it's roasted it's called "chevon", not
> "goat". Same reason we don't eat steers, just "beef"). It wasn't
> bad at all. Sort of like a cross between lamb and beef.
>
> Chili dogs are something everyone should try. Also bacon/cheese
> dogs. (just microwave a slice of bacon nice and crisp and nestle
> it in with the dog, then add a slice of cheese torn into two strips).
>
> Tried fried alligator last time I went to Orlando. Not bad at
> all. Meatier and more flavorful than chicken.
>
> Some things _I_ hope to try some day:
>
> Almost anything on "Iron Chef".
> sturgeon caviar

On my "to do" list.

> conch chowder

That too.

> rattlesnake chili

Had it. It's good. :-)

> ostrich/emu

Same. I prefer Ostrich to Emu, (it's available fresh frozen at Central
Market) and I have WAY too much emu still in the freezer and am making
jerky out of it! I can get anyone in my area free emu meat if they are
willing to work for it!

> elephant

No thanks
> zebra

Nope
> iguana

Would like to try that also. That and Alligator.

> sea turtle eggs
> sea turtle

Nope, no endangered species.

> whale meat (minke, I'm not totally politically incorrect)

<lol>

> seal
> walrus

Had both when I was a kid in Alaska many many moons ago.
Both are greasy, but I was only 8. ;-)

> caribou

FABulous!
It's not that hard to get in Canada. :-)

> "varmint" - porcupine, possum, etc

Porcupine is very good. Dad used to hunt them when we went boondock
camping. I'd never eat a possum! I've rehabbed baby ones and they are
chock full of WORMS!!! Nasty creatures and they stink. <shiver>

> prickly pear

I can send you some.
I have some of the thornless variety growing in my greenhouse.

> cassava bread
> taro root
> bird's nest soup

Ok.

> shark fin soup

Available in cans at the local Thai store.
Want some?

> sea urchin

I've had the roe back when I was a kid in California.
That one is not hard.

> anything cooked by Hiroyuki Sakai
> anything cooked by Bobby Flay with corn in it

No idea.

>
> ...and, someday, I'd love to find once again those donuts
> we called "crullers" which were irregular in shape (large
> and small sections 'round an irregular hole) kind of heavy,
> with powdered sugar on them - used to be sold by the Sag
> Harbor Bakery in Sag Harbor, Long Island. The only things
> I miss from my misspent youth...
>
> Oh, yeah - and hush puppies. It's weird, but you can
> never seem to find those in New England. Can't imagine
> why...

They sell them at "Long John Silvers" here in town. ;-)

You need to fly south for the winter! <lol>

Kat (who has also had bear, squirrel, rattlesnake and frog legs!)

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Larry Smith > wrote:

> Darkginger wrote:
> > Apparently there's a programme with this title coming on to UK TV later in
> > the year - and it got me thinking - what foods/dishes are there that you've
> > never tried that you wouldn't want to miss before shuffling off this mortal
> > coil? Here's a few of mine...
> >
> > Ormers (a type of seafood) from the Channel Islands
> > A chilli dog (they sound good!)
> > Sturgeon caviar - only tried lumpfish roe and salmon roe to date
> > Roast goat (no idea why!)
>
> Had roast goat (and once it's roasted it's called "chevon", not
> "goat". Same reason we don't eat steers, just "beef"). It wasn't
> bad at all. Sort of like a cross between lamb and beef.
>
> Chili dogs are something everyone should try. Also bacon/cheese
> dogs. (just microwave a slice of bacon nice and crisp and nestle
> it in with the dog, then add a slice of cheese torn into two strips).
>
> Tried fried alligator last time I went to Orlando. Not bad at
> all. Meatier and more flavorful than chicken.
>
> Some things _I_ hope to try some day:
>
> Almost anything on "Iron Chef".
> sturgeon caviar

On my "to do" list.

> conch chowder

That too.

> rattlesnake chili

Had it. It's good. :-)

> ostrich/emu

Same. I prefer Ostrich to Emu, (it's available fresh frozen at Central
Market) and I have WAY too much emu still in the freezer and am making
jerky out of it! I can get anyone in my area free emu meat if they are
willing to work for it!

> elephant

No thanks
> zebra

Nope
> iguana

Would like to try that also. That and Alligator.

> sea turtle eggs
> sea turtle

Nope, no endangered species.

> whale meat (minke, I'm not totally politically incorrect)

<lol>

> seal
> walrus

Had both when I was a kid in Alaska many many moons ago.
Both are greasy, but I was only 8. ;-)

> caribou

FABulous!
It's not that hard to get in Canada. :-)

> "varmint" - porcupine, possum, etc

Porcupine is very good. Dad used to hunt them when we went boondock
camping. I'd never eat a possum! I've rehabbed baby ones and they are
chock full of WORMS!!! Nasty creatures and they stink. <shiver>

> prickly pear

I can send you some.
I have some of the thornless variety growing in my greenhouse.

> cassava bread
> taro root
> bird's nest soup

Ok.

> shark fin soup

Available in cans at the local Thai store.
Want some?

> sea urchin

I've had the roe back when I was a kid in California.
That one is not hard.

> anything cooked by Hiroyuki Sakai
> anything cooked by Bobby Flay with corn in it

No idea.

>
> ...and, someday, I'd love to find once again those donuts
> we called "crullers" which were irregular in shape (large
> and small sections 'round an irregular hole) kind of heavy,
> with powdered sugar on them - used to be sold by the Sag
> Harbor Bakery in Sag Harbor, Long Island. The only things
> I miss from my misspent youth...
>
> Oh, yeah - and hush puppies. It's weird, but you can
> never seem to find those in New England. Can't imagine
> why...

They sell them at "Long John Silvers" here in town. ;-)

You need to fly south for the winter! <lol>

Kat (who has also had bear, squirrel, rattlesnake and frog legs!)

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Larry Smith > wrote:

> T E wrote:
>
> > Whale, in Japan
>
> > response: Whales? Sad people still want to kill those beautiful kings of
> > the ocean for senseless reasons.
>
> Why not? A lot of whales are endangered, but some - like the
> minke, for example - are so numerous that they are actually
> hindering the recovery of several endangered species, including
> the blue whale.
>
> Some people find horses beautiful, that doesn't keep them from
> being processed as dog food in the US. Why should the beauty
> of something spare it the butcher's knife?

Eating whale or dolping (as in sea mammals) is cannabalism imho! :-P
Would you eat an alien if a space ship landed in your back yard?

There is no difference afaiac.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Larry Smith > wrote:

> T E wrote:
>
> > Whale, in Japan
>
> > response: Whales? Sad people still want to kill those beautiful kings of
> > the ocean for senseless reasons.
>
> Why not? A lot of whales are endangered, but some - like the
> minke, for example - are so numerous that they are actually
> hindering the recovery of several endangered species, including
> the blue whale.
>
> Some people find horses beautiful, that doesn't keep them from
> being processed as dog food in the US. Why should the beauty
> of something spare it the butcher's knife?

Eating whale or dolping (as in sea mammals) is cannabalism imho! :-P
Would you eat an alien if a space ship landed in your back yard?

There is no difference afaiac.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Larry Smith > wrote:

> Katra wrote:
> > In article >,
> > Petey the Wonder Dog > wrote:
>
> >>One day the owner prepared some goat face (I swear to God.) The skull
> >>was split in two with the eyeball looking right up at you.
>
> > <shiver> While it sounds good, I'm afraid seeing the eyeballs would have
> > made me gag... I know they are a delicacy in some countries but still!
>
> I'm generally pretty adventurous when it comes to food but
> I do have two rules: 1. I don't want anything watching me
> as I eat it. 2. I don't want to eat anything still fighting.

And nothing in the family "Insecta". Crustaceans are ok, but no earth
bugs other than crawfish. <shiver>

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Larry Smith > wrote:

> Katra wrote:
> > In article >,
> > Petey the Wonder Dog > wrote:
>
> >>One day the owner prepared some goat face (I swear to God.) The skull
> >>was split in two with the eyeball looking right up at you.
>
> > <shiver> While it sounds good, I'm afraid seeing the eyeballs would have
> > made me gag... I know they are a delicacy in some countries but still!
>
> I'm generally pretty adventurous when it comes to food but
> I do have two rules: 1. I don't want anything watching me
> as I eat it. 2. I don't want to eat anything still fighting.

And nothing in the family "Insecta". Crustaceans are ok, but no earth
bugs other than crawfish. <shiver>

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

I would love to revisit all the foods that were forced upon me when I
was a babysitter in the late 70s/early 80s. You wouldn't believe how
many of my upper class clients used to delight in watching my face as
they fed me caviar, various pates, oysters and escargot. It became a
ritual before they went out for their nights on the town. Quite
amusing I'm sure, but I was much too young to appreciate it.

Besides that, I'd *love* to travel the middle east and northern
africa, sampling the street vendors wares.

- Chris
---
http://www.sudairy.com/

I would love to revisit all the foods that were forced upon me when I
was a babysitter in the late 70s/early 80s. You wouldn't believe how
many of my upper class clients used to delight in watching my face as
they fed me caviar, various pates, oysters and escargot. It became a
ritual before they went out for their nights on the town. Quite
amusing I'm sure, but I was much too young to appreciate it.

Besides that, I'd *love* to travel the middle east and northern
africa, sampling the street vendors wares.

- Chris
---
http://www.sudairy.com/

On Sat, 31 Jul 2004 10:39:57 -0500, Katra
> wrote:

>In article <JwOOc.23265$mg6.6743@fed1read02>, "Orion" >
>wrote:
>
>> > > Apparently there's a programme with this title coming on to UK TV
>> > > later in the year - and it got me thinking - what foods/dishes are
>> > > there that you've never tried that you wouldn't want to miss before
>> > > shuffling off this mortal coil? Here's a few of mine...
>> > >
>> > > Ormers (a type of seafood) from the Channel Islands
>> > > A chilli dog (they sound good!)
>> > > Sturgeon caviar - only tried lumpfish roe and salmon roe to date
>> > > Roast goat (no idea why!)
>> > >
>> > > Jo
>> >
>> > Actually, I think I've tried just about everything I've ever wanted to
>> try.
>> > I'd just like more of it! <g>
>> >
>> > --
>> > Wayne in Phoenix
>> >
>> > If there's a nit to pick, some nitwit will pick it.
>>
>> Same here Wayne, I just want to try eating those foods in different places.
>> London, Paris, Amsterdam, anywhere in Italy. ;-)
>>
>> Suzan
>>
>>
>
>I'm pretty much there also, but there are two things I've never had that
>I'd like to try. Real fresh sturgeon caviar, and real truffles.
>
>I've a feeling they are over-rated but still.....
>
>K.

They are not overrated so much as they are variable natural products,
so a particular example might be disappointing. Same for fish, beef,
or just about anything else.



Rodney Myrvaagnes NYC J36 Gjo/a

Was George B. Selden the true Inventor of the submarine patent?

On Sat, 31 Jul 2004 10:39:57 -0500, Katra
> wrote:

>In article <JwOOc.23265$mg6.6743@fed1read02>, "Orion" >
>wrote:
>
>> > > Apparently there's a programme with this title coming on to UK TV
>> > > later in the year - and it got me thinking - what foods/dishes are
>> > > there that you've never tried that you wouldn't want to miss before
>> > > shuffling off this mortal coil? Here's a few of mine...
>> > >
>> > > Ormers (a type of seafood) from the Channel Islands
>> > > A chilli dog (they sound good!)
>> > > Sturgeon caviar - only tried lumpfish roe and salmon roe to date
>> > > Roast goat (no idea why!)
>> > >
>> > > Jo
>> >
>> > Actually, I think I've tried just about everything I've ever wanted to
>> try.
>> > I'd just like more of it! <g>
>> >
>> > --
>> > Wayne in Phoenix
>> >
>> > If there's a nit to pick, some nitwit will pick it.
>>
>> Same here Wayne, I just want to try eating those foods in different places.
>> London, Paris, Amsterdam, anywhere in Italy. ;-)
>>
>> Suzan
>>
>>
>
>I'm pretty much there also, but there are two things I've never had that
>I'd like to try. Real fresh sturgeon caviar, and real truffles.
>
>I've a feeling they are over-rated but still.....
>
>K.

They are not overrated so much as they are variable natural products,
so a particular example might be disappointing. Same for fish, beef,
or just about anything else.



Rodney Myrvaagnes NYC J36 Gjo/a

Was George B. Selden the true Inventor of the submarine patent?