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/ck/ - Food & Cooking

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File: 80 KB, 640x480, tagliatelle-with-white-truffle-blog-size.jpg [View same] [iqdb] [saucenao] [google]
8084176 No.8084176 [Reply] [Original]

Post pics of dishes you want to try but might never get the chance to

>white truffle pasta

>> No.8084185
File: 8 KB, 276x183, download.jpg [View same] [iqdb] [saucenao] [google]
8084185

>>8084176
Why won't you ever? Its not too expensive.

Tastes like feet though.

Also
A legit century egg, probably wouldn't eat it if offered one but Im still morbidly interested in what it would taste like

>> No.8084188

>>8084185
Ewww. Fuck that

>> No.8084189

>>8084185
>Im still morbidly interested in what it would taste like

So go visit an Asian market and buy one.

>> No.8084201

>>8084185
What price are we talking ??

If I wanted to try it I would probably have to travel abroad to try it , or at least travel to the capital city

>> No.8084204

>>8084176
I'd like to try a fried tarantula. I would need to be somewhere where they are reguarly eaten and people know how to make them. It's not something I would want to make on my own.

I hear they are popular and a delicacy in Cambodia(?)

>> No.8084381

Beef Wellington

>> No.8084399
File: 59 KB, 600x400, Deep_Kobe-600x400.jpg [View same] [iqdb] [saucenao] [google]
8084399

sorry for the meme

>> No.8084471
File: 114 KB, 800x555, Chilli-crab.jpg [View same] [iqdb] [saucenao] [google]
8084471

>>8084176
I don't see myself ever going to Singapore unless I get a job somewhere where they sent me

>> No.8084488

Kobe steak

Not just little pieces that are affordable. I want a fucking 20 oz steak

>> No.8084594

>>8084185
>Im still morbidly interested in what it would taste like

Its the texture of egg but with the flavour of vinegar. I ate a few of them i china 5 years ago. They go well with baked sweet potato.

>> No.8084616
File: 979 KB, 1920x1280, noma12.jpg [View same] [iqdb] [saucenao] [google]
8084616

Not an individual dish, but I would like to eat at Noma and some other fancy/experimental places too. My wallet is a bit too empty though.

>> No.8084622
File: 2.82 MB, 2848x2136, Casu_Marzu_cheese.jpg [View same] [iqdb] [saucenao] [google]
8084622

>> No.8084632

>>8084471
Had salted egg yolk crab in Singapore and KL

So fucking delicious mang. Sing is top-tier for food

>> No.8084685

>>8084185
>tastes like feet
as someone who tastes feet regularly this is absolutely false

>> No.8084699

>>8084632
s-shut up!

>> No.8084710
File: 25 KB, 615x400, Seared-foie-gras-with-compressed-apple.jpg [View same] [iqdb] [saucenao] [google]
8084710

>>8084176
Also,

>shark fin soup
>swordfish

I'm sure there are others but that's off the top of my head

>> No.8084723

>>8084685
Century egg connoisseur here, you're wrong

>> No.8084734

>>8084723
he's talking about the truffe, not the egg
I've never had a century egg but now you've got me interested

>> No.8084752
File: 7 KB, 220x169, 220px-Emberiza_hortulana_2.jpg [View same] [iqdb] [saucenao] [google]
8084752

>> No.8084763

>>8084752
the idea of eating a bird guts and head and guts in all really turns me off

>> No.8084792

>>8084710
i've had shark and swordfish

it really isn't anything to ride home about

>> No.8084807

>>8084792
what are they like?

>> No.8084845

>>8084807
the shark didn't have that much flavor, kind like a dense fishy chicken

Swordfish was better, denser than regular fish

I had them in Australia but i can't remember the name of the restaurant

>> No.8084846

>>8084807
swordfish is like overcooked tuna, dont eat it

I've had shark head and it is really cartilaginous

trash imo, like most predatory animals