I love food....all food. I try to taste different things so I can say, "Oh yeah, I have tried that" There are some things that I have not had the pleasure of tasting and was wondering if anyone could try to tell me what they are like and if it is worth my time to try them. The first thing is caviar, always wondered about it. How about lamb? Now don't tell me it tastes like chicken, only chicken tastes like that.
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07-14-02, 08:13 PM
gizmogram
Now Renee, I'm sorry but I've never cared for lamb...When I had my appendix out over 20 years ago, I was too late that day to choose a meal..so I got lamb. Luckily I was at least able to order extra mint jelly.

For my first meal in a week, I still had to slather the lamb in mint jelly since I just coundn't stand the taste!

I know that many cultures eat lamb regularly, and I apologize, but sincerely, I just can't do it!

07-14-02, 11:58 PM
trixkala
Fresh lamb, roasted on a spit over coal will melt in your mouth. And, at the risk of turning a few tummys....goat meat is absolutely excellent. Much moister than lamb. Caviar, I do not care for a great deal.

However, those are MY opinions. YOU have to try things yourself and make your own judgements. Trying to explain a taste is like explaining colors to someone sight deprived. It doesn't do justice.

The next time you're on vacation, make a deal with yourself to broaden you horizons and try a new food. Life is too short not to try all the things that cross your path...........

07-15-02, 12:22 AM
mahal
Caviar -- tried it on toast. It had no taste at all. It's supposed to be salty, but this wasn't.

Lamb -- tasted a little gamey to me, but I liked it.

Others I've had:

Octopus -- tasted like calamari only more rubbery if you can imagine that

Frog legs -- sorry, it tasted and looked like small chicken legs

Goat Adobo -- a little like white pork meat/a little like chicken breast, a little tougher than both

sushi and sashimi -- wonderful stuff, don't let the raw idea scare you away! Rolls often have rice and seaweed wrapped inside, but my favorite is just a raw slice of tuna or salmon

mini deep fried crabs -- you can get these at sushi bars in Asia, they eat like little unsalted potato chips, I think they're deep fried, a little more than an inch across, all legs still attached, just pop 'em in

Foods I'd like to try when I'm a better man:

baluth -- a partially cooked egg with a partially developed baby chick inside, just a few days old, I think (a delicacy in Asia)

?? -- there's another Asian (Thai) delicacy made from guano (bat poop), if you can believe that! Don't know the name...

dog adobo -- not as common in Asia as you might think, just don't kennel your pets in Korea! According to my in-laws, it's still served in some places in Manila, and my brother-in-law Ariel HAS had it!!

vegemite -- I've been told that this is the scrapings off of the bottom of a beer keg after made and emptied into containers

07-15-02, 02:01 AM
stanbee
Trixkala is right. That would never stop me from selling it to you. Try the best first.


There are nasty cheap fishy and innocuous fish eggs of many sorts and colors. They are hard and old as packaged. Sandy tectured and pop when you chew them. A mild flavor of cod liver oil disturbs the palate instantly.

"Blech" for texture.

"Aaargh" for taste.
OK with lots of condiments to kill the flavor.

Or Noble caviar from Russian and Persian sturgeon. $$$$$$ . Very fresh in dated containers. Three grades according to size,salinity and color. The most expensive is the least salty.

Tastes like,

the smell of the ocean before a storm. Primordial delusion distilled upon your tongue. Pungent, marine but pleasant to a seaman. Texture sensual, delicate aspic, dissolving in sea foam to the warmth of your tongue. A small amount at home is not too expensive.

They forced me to taste it at work. On buckwheat blini or (guild the lily) light homemade sweet-buttered russian rye. Chef preferred Plugras butter. Condiments: chopped eggs, onions, capers, sourcream were available.

This quality needs only a bread or pancake holder. Sweet buttered rye makes it decadent but that shouldn't stop you a few times a year for special occaisions. Let us all know if you try it!

Skip the new Soy caviar unless you're a total vegan. Some inexpensive American imitations. Nothing amazing so far.

[This message was edited by stanbee on 07-15-02 at 02:18 AM.]

07-15-02, 02:40 AM
stanbee
Lamb has many different tastes, depending on origin, age, cut etc.

Very mild tender lamb from Sonoma. No typical strong taste - wet wool's strong musk.

Lamb from New Zealand is the next step stronger.

Austalian lamb, known by its darker color flesh and yellow fat, is gamier.

The texture of the best parts is luxorious tenderness when cooked right. No mint jelly to kill the taste.

Mutton is older lamb (middle-aged sheep?) and even American mint jelly won't help me to forget the strong taste or the mature texture. Mint vinaigrette, English style, might.

Try Sonoma or New Zealand chops or rack at home. $$$$, but buy on sale.

Quick rack of lamb

Trim some fat. Season. Dredge or not. Brown fat side down in hot sweet butter/ XVOO. turn, finish in hot oven. Instant read. Medium rare for me. Remove.
Deglaze pan with wine, stock etc. Reduce. Season. m m mmmmmmmm.

[This message was edited by stanbee on 07-15-02 at 02:59 AM.]

07-15-02, 05:49 PM
gizmogram
I would be willing to try another lamb dish, it someone were to post a recipe (in the Recipes Section of course!) to see if I could enjoy lamb.

07-16-02, 03:50 PM
psych major
wow thanks to all of you. Great descriptions.so good in fact, that I don't think I am missing anything by not having tried lamb. I am still very curious about caviar however, I am a seafood fanatic. Thanks again for the great descriptions.now I know why these things are served with "cover-up" side dishes like mint jelly, eggs sour cream etc.................hmmmmmmmmmm roll eyes

07-16-02, 10:07 PM
Lydia
yuk! that's the word I use to describe it. I think that most people that say they love it is just cause it's one of those "hoity toity" things. It doesn't have much of a seafood taste (except the cheap stuff is very fishy tasting). IT's basically just salty....

It's kind of "snappy" - not crunchy per se, just snaps in your mouth.....the thought of these eggs snapping just makes me ill.....gross!!! YUKKKKK!!!!

I too love seafood, but this just doesn't count!

07-16-02, 10:56 PM
gizmogram
I agree that Caviar doesn't fall into the "seafood" category (yuk!)

07-17-02, 12:47 PM
kittypal
If you have to "mask" the taste of it why eat it? I did try alligator (tasted like chicken, of course) and I can't seem to get past the raw thing with sushi. Has anyone had steak tartar? razz

07-17-02, 03:45 PM
psych major
I adore steak tartar, and if you can get past the health issues..well. I used to eat raw hamburger, just a little at a time and loved it too, I think steak tartar is somewhat like raw ground beef, i mean the texture and all, I would like to describe it to you but if you have never snuck a bite of raw ground beef than I don't know how to explain it. I am sure someone here can help you.

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