/ck/ - Food & Cooking

[Anonymous No.17455112]

what are some rare food you want to try? for me it's mentaiko

[Anonymous No.17455133]

>>17455112
Get you some then
https://www.alibaba.com/product-detail/Hot-Sale-Frozen-Whole-Round-Frozen_62426679018.html

[Anonymous No.17455221]

>>17455112
Albino cum

[Anonymous No.17455236]

>>17455133
>minimum order: 20,000 kg
Hm

[Anonymous No.17455241]

>>17455236
>>17455133
Its 20kg per block though so you could so it for like $1000. Well, are you gonna do it? Are you poor or are you afraid to make a commitment?

[Anonymous No.17455248]

>>17455133
>Fishing period October –November 2019
I don't know much about fish industry but is that normal?

[Anonymous No.17455252]

>>17455221
Here ya go lad

[Anonymous No.17455258]

>>17455252

[Anonymous No.17455263]

>>17455133
>>17455236
>>17455241
fr just get a commitment from all the chinese food and similar places around town and sell the fish for a profit

[Anonymous No.17455856]

that thing where they eat a whole baby bird

[Anonymous No.17456228]

Fugu.

Been right in front of one such restaurants and chickened out. I figured it was a bit pricey and it's the sort of thing that's probably best enjoyed in a social setting anyway. I was traveling solo that time.

[Anonymous No.17456462]

>>17455112
Virgin Boy Eggs

[Anonymous No.17456464]

[Anonymous No.17456472]

>>17455112
Alaskan Halibut or Black Cod. The ones you need the 500 meter automated fishing pole for that is basically a hitch.

Also Caribou

[Anonymous No.17456487]

>>17456462
Just make them yourself

[Anonymous No.17456495]

>>17456487
I'm not a boy

[Anonymous No.17456502]

>>17455112
Mentaiko isn't rare, you just can't buy it where you are, that you know of. There's a difference.
>>17455252
I've had shirako. It ain't bad.

[Anonymous No.17456513]

>>17456228
I've had this too. Again, how are we classifying rare? When there are restaurants dedicated to it can it really be called rare?
The rare food I want to eat is su filindeu, the threads of God, a pasta so rare and difficult to make its only found on one island and only served in three restaurants there.
I swear I found a website to order it online once, but I lost the link and can't seem to find it anymore.

[Anonymous No.17458311]

>>17455263
I did it boys. I don't have massive freezer storage, so I need to keep them outside in my backyard in winter weather. I'm going to Home Depot to try to find guys to butcher them for me, again in my backyard

[Anonymous No.17458329]

the G man ramsey talked up morel pizza when uncharted went to morocco. are they supposed to be good?

[Anonymous No.17458399]

>>17455112
I’d like to try a rare slab of prime rib right about now with some horseradish and jus

[Anonymous No.17459042]

>>17456228
I did a blowfish cookalong on here some years back. Kinda bland, 2bh.
Maybe it tastes of something when raw as sushi or sashimi, but cooked, all I could taste was the butter, pepper and lemon I used to prepare them.

[Anonymous No.17459051]

>>17456487
I’m not a virgin! You are!

[Anonymous No.17459072]

>>17456513
I've supposedly had it when I was a kid. I don't remember having it, but supposedly, I did. Probably helps that I'm from Italy and close family friends lived in Sardegna. Don't remember where on the island they chose to reside, but I do recall it was quite a drive away from Cagliari and that we had cow tongue there once, which tasted really nice.

[Anonymous No.17459107]

Honestly just spices and aromatics that is hard to fund where I live.
Black garlic, grains of paradise, asafoetida, herbs that are hard to find here, exotic fruits like kiwano melon or magic berries ect.

[Anonymous No.17459181]

>>17459107
I could walk down the street and buy literally everything you mentioned and I don't live in some amazing food utopia or anything. Yes, even the kiwano (which I saw yesterday when I did my shopping) and the magic berry (which I assume you mean "miracle fruit" (which I can get as a gum). Where in the shit do you live where hing, grain of paradise and black garlic aren't sold?

[Anonymous No.17459197]

>>17456228
I was fortunate enough to enjoy a fugu set at Zuboraya in Dotonbori (Osaka’s most established fugu restaurant) in 2019.
In 2020 they permanently closed due to fucking coof.
Even sadder, it was their 100th year in business. Many of their staff had been there for decades.
The owner was as based as a restaurant owner could possibly be; it wasn’t hard to do the math and see the rent/upkeep simply wasn’t sustainable through the Osaka shutdown. By the numbers, the restaurant was doomed.
So instead of “trying” to stay open, he simply closed the place, and diverted every last yen of remaining budget to payroll.
As a result, every member of staff from the most experienced fugu chef to the dishwashers, received their full pay for nearly 4 months after the doors were shut.
RIP Zuboraya.

As far as fugu itself goes, there’s very little flavor beyond what it’s seasoned with or dipped in. What makes it unique is the texture. It’s difficult to describe, but even the paper-thin sashimi you can practically see through has a distinct firmness.
So it stands out in the context of a nation with a dietary staple of fish, fish, and more fish, which typically has the texture of fish.

[Anonymous No.17459202]

>>17455112
Do you have any Asian grocers near you?
You’re pretty much guaranteed to find mentaiko at any Asian grocer with a frozen section.

[Anonymous No.17459323]

>>17455112
ive eaten

>rat
>bat
>whale
>blowfish
>scorpion/grasshoppers/bugs
>balut
>corn mold tacos
>horse sushi

and other random stuff i cant recall right nwo