Has anyone ever tried a truffle, if so how amazing are they? Also Gourmet/Rare food thread

File: 188 KB, 800x600, Truffe_noire_du_Périgord.jpg [View same] [iqdb] [saucenao] [google]

Anonymous Mon Jul 27 14:49:28 2015 No.6721737 [Reply] [Original]

Has anyone ever tried a truffle, if so how amazing are they?

Also Gourmet/Rare food thread

>>	Anonymous Mon Jul 27 14:52:21 2015 No.6721746 File: 26 KB, 150x246, Lays-Truffle.jpg [View same] [iqdb] [saucenao] [google] >>6721737 does this count?

Anonymous Mon Jul 27 14:55:08 2015 No.6721751

Never had any super'spensive ones, but I've had "summer" truffles several times because they're a pretty common food for where I'm from.
They're still a bit costly, sure, but nothing too crazy when you think about it.

As for how amazing... more intense than amazing. Like... have you ever had fresh (not dry; this applies only to fresh) shiitake? Yes? Imagine the intensity of that flavour squared and crossed with a slight hint of toasted hazelnut or hay. It tastes better than I'm describing, but that's the closest way I can get it across in words.

Anonymous Mon Jul 27 15:00:10 2015 No.6721762

Yes, they are amazing, garlic like, pungent, amazeballs.

Beluga caviar is the shit, i just like to eat it, the texture, nuttyness, fishy, salty, sweet, popping.

Hand dived scollops, served within a couple of hours of being pulled out of the ocean.

A baby wild goat from the Australian bush roasted slowly on a spit over coals, one of the greatest things you can eat.

>>	Anonymous Mon Jul 27 15:15:57 2015 No.6721811 >>6721762 baby wild goat sounds amazing, im a huge fan of goat meat but ive never had them wild or a baby before

>>	Anonymous Mon Jul 27 15:25:05 2015 No.6721835 File: 7 KB, 261x177, 1175672_249725038540418_1597915075_n.jpg [View same] [iqdb] [saucenao] [google] >>6721762 I totally agree with your taste in food sir

>>	Anonymous Mon Jul 27 15:42:41 2015 No.6721869 >>6721811 >>6721835 I can describe it as being quite sweet, clean with a soft, flaky and moist texture, sticky like lamb but not as greasy. It was seasoned with some sort of warm and sweet spices (cinnamon,clove, etc), mediterranian style.

Anonymous Mon Jul 27 15:54:59 2015 No.6721897

>>6721737

they're good but very overrated.. they smell like nothing else and it's honestly pretty indescribable. earthy, pungent, sometimes kinda fruity (had oregon black truffles that smelled like blueberries).

very overrated i think. it's a total meme food.

>>6721762

truffle in no way shape or form smells like garlic bud

>>	Anonymous Mon Jul 27 16:01:46 2015 No.6721910 >>6721897 > earthy, pungent Earthy and pungent, pretty close to describing garlic there pal.

>>	Anonymous Mon Jul 27 16:15:33 2015 No.6721955 >>6721910 I dont think I ever thought "earthy" when smelling garlic

Anonymous Mon Jul 27 16:16:39 2015 No.6721960

>>6721910

how is garlic earthy whatsoever? it's pungent and sharp. truffle is the opposite of sharp.. it's subtle and nuanced.

garlic is in your face screaming about being garlic. it's even spicy when you eat it; raw garlic ltierally makes your tongue burn. not in the same way that capsaicin does, but it's definitely a burning sensation.

the fact that youd compare truffle and garlic makes me disregard everything you could possibly say about food.

>>	Anonymous Mon Jul 27 16:19:13 2015 No.6721968 >>6721960 when i said "pungent" while describing truffle i guess i meant it in the way that coffee is pungent. it's a heavy smell, "thick" smell. garlic is a totally different kind of pungent

>>	Anonymous Mon Jul 27 16:21:58 2015 No.6721979 File: 21 KB, 89x111, Popcorn_nommer.gif [View same] [iqdb] [saucenao] [google] It's not hard to stir up the hornets nest here. Pedant/10

>>	Anonymous Mon Jul 27 16:25:44 2015 No.6721988 >>6721979 >says something stupid >tries to save face by calling the people who said he was wrong pedantic nah, you're just a faggot/10

>>	Anonymous Mon Jul 27 16:32:12 2015 No.6722010 Tastes like bland chestnut, total waste of money like every other rich idiot food.

>>	Anonymous Mon Jul 27 16:36:45 2015 No.6722023 >>6722010 are you sure, there are plenty of so called"rich people foods" that are totally worth the price

>>	Anonymous Mon Jul 27 16:40:18 2015 No.6722033 >You are now aware that truffles smell like horny pig testicles.

>>	Anonymous Mon Jul 27 16:41:41 2015 No.6722041 >>6721737 I got a Midnight Truffle Blizzard every time I went to Dairy Queen. And now those assholes discontinued them.

>>	Anonymous Mon Jul 27 16:44:04 2015 No.6722052 >>6721751 Yeah really intense. I don't much care for the smell.

Anonymous Mon Jul 27 17:04:25 2015 No.6722119

i don't want to eat fungii. or fish eggs.

i pretty much have eaten nothing but eggs, butter, potatoes, cabbage, tomatoes, onions, chicken, bacon and oats for... three or four years now. every morning four eggs and two slices of bacon. or a bowl of oats. baked potato or cabbage salad with salt, pepper, and oil, and vinegar, for lunch. usually chicken with tomato and onion for dinner. as you can imagine i'm pretty good at cooking these things, and also at buying them, so, it really works pretty well for me.

the exception is that once in a blue moon, if i find a loaf of white, sliced bread at the store that is reaaaallly soft, i'll just go crazy and literally eat an entire loaf of bread with 18 eggs worth of egg salad in one day, and sleep all day. i don't understand.

>>	Anonymous Mon Jul 27 17:11:40 2015 No.6722142 >>6722119 you food habits made me feel sorry for you,I literally want to hug you anon and be your friend because by what you just told me it seems like you are at a sad point in life right now. just know someone cares for you anon <3

>>	Anonymous Mon Jul 27 17:17:22 2015 No.6722165 File: 1.90 MB, 316x213, 1436337545962.gif [View same] [iqdb] [saucenao] [google] >>6721988 Eh, i guess you did your best.

>>	Anonymous Mon Jul 27 17:32:13 2015 No.6722229 >>6722165 you posted my favorite gif of all time so i guess you're not as bad as i thought.. we can be friends if you want, anon.

Anonymous Mon Jul 27 17:35:56 2015 No.6722242

>>6722142
i'm 3 years into a major in metallurgy and a minor in industrial engineering, and i have an AS in computer aided design and drafting, an AS in mechanical engineering, an AS in electrical engineering, a welding cert, and a heat/refridgeration/AC technician cert. i intend to go to graduate school for additive manufacturing and industrial design. i'm probably going to be worth a bajillion fucking dollars doing what i love, which is, making machines smaller. and more affordable. i've been working on a machine that will revolutionize ammunition manufacturing, an all in one brass maker. literally just add C330 brass roll, oil, and pickle juice, and it can spit out ~100 brass rifle or pistol cartridges per hour, pretty much unattended. can be retooled for another caliber in under an hour. also, a table top primer maker is in the works, as well as a jacketer. the brass maker weighs less then 400 pounds and i'm trying to get the price to under 2000.

if i pull this off i'll be fucking rich, and, i'll be able to flood the market with machines that make ammunition grow like weeds in the ground. i'm also in the brainstorming stages of a vertical device that bores and rifles gun barrels.

so i'm happy, and maybe if you ate as autistic as i did, you'd be designing machines that make rifle cartridge cases too.

Anonymous Mon Jul 27 17:38:03 2015 No.6722251

>>6722242
>did, you'd be designing machines that make rifle cartridge cases too.

Why? It's much much much too slow for any sort of commercial production.

>>rainstorming stages of a vertical device that bores and rifles gun barrels.
....those have been around for two hundred years...what exactly is it that you are trying to add?

Anonymous Mon Jul 27 17:43:07 2015 No.6722265

>>6722251
you show me a device that can bore a barrel to a tenth thou and i'll show you a 250,000 dollar machine and a 1,250,000 process line.

for individuals supplying other individuals, for small communities, for people who shoot alot, the ability to draw 2400 rounds a day is not only far more then they will need, but can be a source of income, or even survival when everything goes to hell, as things do from time to time. not to mention you're saving 60-80%.

Anonymous Mon Jul 27 17:53:25 2015 No.6722291

>>6722265
>you show me a device that can bore a barrel to a tenth thou

Just about any engine lathe that's been made in the last century. Set up a guide bushing to support the drill; feed the drill using the carriage. All you need to add would be a pump for coolant. but anyway, you haven't answered the question: what are you trying to achieve with this? boring barrels is nothing new and it's been done with everything from hand-operated wood tools to multimillion dollar hammer forging machines. Were are you trying to fit into this market? Because I doubt you'd be able to compete with hammer forging for high volume production, and for hobbyist type stuff the answer already exists.

> for people who shoot alot
I shoot a lot. What makes your system more appealing than, say, shooting surplus once-fired brass? Is it faster? More precise? Because I'm already paying barely above scrap rates for once-fired....

>>	Anonymous Mon Jul 27 17:56:35 2015 No.6722303 >>6722242 >>6722265 you sound like an insufferable faggot rn tbh why are you bragging about these things on a cooking board on 4chan? do you think anybody cares?

>>	Anonymous Mon Jul 27 17:58:58 2015 No.6722308 i mean they're really strong in flavour but that flavour is 'freezerburned oven chips' so it's not really as great as you might think. it tastes stale and funky.

Anonymous Mon Jul 27 18:03:29 2015 No.6722324

I've tried black truffle with foie gras and cheese as well as in a risotto
It goes exceptionally well with certain dishes and has a unique pungent flavor that you can't quite get without it
However, I would not spend the money unless I got a cheaper variety and really needed it for a specific something I needed to make. If I'm at someone's house though and it is offered id go for it with cheese

>>	Anonymous Mon Jul 27 18:07:30 2015 No.6722342 >>6722308 you probably had shitty truffles from china. they're cheap and taste like nothing.. the real deal is pretty good but theyre still overrated

>>	Anonymous Mon Jul 27 18:32:43 2015 No.6722429 >>6722242 Man, I can feel the underlying tension. Insecurity issues?

>>	Anonymous Mon Jul 27 18:38:13 2015 No.6722447 Had a pasta with a few grams of white truffel flakes. It was nice but I rather like porcini or morielle. Its not worth the money it is nice though

>>	Anonymous Mon Jul 27 18:41:39 2015 No.6722467 >>6722303 i'm defending the lack of variety in my diet

>>	Anonymous Mon Jul 27 18:41:49 2015 No.6722468 >>6721737 Had an amazing truffle gnocci at a backstreet restaurant near the pantheon in Rome Nicest 'pasta' dish i've ever had. Mmmm can still taste it.

>>	Anonymous Mon Jul 27 18:51:51 2015 No.6722507 quite good, but expensive.

>>	Anonymous Mon Jul 27 18:54:44 2015 No.6722523 File: 47 KB, 900x804, af2.jpg [View same] [iqdb] [saucenao] [google] >>6722242 >2015 >going to school for meme degrees and certifications Meme fag BTFO >>6722291 >>6722291

Anonymous Mon Jul 27 19:24:56 2015 No.6722607
File: 66 KB, 888x500, connector.php.jpg [View same] [iqdb] [saucenao] [google]

Never tried such a big one, but I use pretty often Tartufata or small croatian truffles for sauce. Either for pasta or with steaks. Very good and strong taste. Try it.

Pic not from me, don't got any atm

>>	Anonymous Mon Jul 27 20:08:20 2015 No.6722780 >>6722607 >reduction on the edges of the plate oh boy am i triggered right now.. so very, very triggered.

>>	Anonymous Mon Jul 27 20:18:26 2015 No.6722815 >>6722780 I hate that shit too but didn't got better picture atm. Also why to put a tomato and dill(?) on that plate.

>>	Anonymous Mon Jul 27 20:23:45 2015 No.6722827 >>6722815 Why cover what I assume is a steak in so much sauce you can't even fucking see it? Why slice the truffle thicker than pickle chips!? That whole plate is a train wreck.

Anonymous Mon Jul 27 20:24:22 2015 No.6722830

>>6722242
So you're a gun nut with a shitty bland diet. Let me guess you want to sell these devices to militias and white supremacist groups so they can cheaply arm themselves and circumvent federal laws that prevent convicted felons from owning firearms

go back to pol you autistic nazi

Anonymous Mon Jul 27 20:31:52 2015 No.6722841

>>6722830
yes, actually, i want to make it IMPOSSIBLE to ever prevent ANYONE from having cheap, effective weapons and as much ammo as they can shoot. i have other ideas too, such as autonomous drone weapons made from off the shelf components that will use open source software to evade detection, find safe spots to recharge, and attack targets with virtually no chance of the person who built and activated it being traced back to it, and requiring vast resources to stop. imagine the terror such a thing would cause. and it could be made more cheaply then many guns. imagine ten thousand of these.

and i think that a simple, wholesome diet is highly moral and beneficial.

>>	Anonymous Mon Jul 27 20:34:13 2015 No.6722844 >>6722841 it doesn't matter what you "think". your opinion is shit.

>>	Anonymous Mon Jul 27 22:30:51 2015 No.6723117 >>6721737 looks like shit chocolate

Anonymous Mon Jul 27 22:50:07 2015 No.6723184

I've had a bunch of "rare" foods, some of the best were
>ostrich
>snake salami (dunno what snake exactly)
>smoked brazilian deer ham

I try a lot of stuff just for curiosity's sake, some of the weirdest (regardless of taste) were
>some sort of flavoured mealworm (they were fed on spices and herbs), live and fried
>shark
>african boar (one of the worst meats I've ever had, gamey as fuck)
>a variety of weirdass amazonian fruits that don't even have names in english

Anonymous Mon Jul 27 22:52:18 2015 No.6723198

>>6721737
I've had truffle in different dishes before, including pasta with truffle-infused olive oil, pates and terrines with truffles, and different cheeses with truffles. My favorite thing was Gouda with truffles. It has a very strong flavor.

Regarding other gourmet and "rare" foods, I've had many exotic fruits/vegetables, expensive cheeses and expensive preserved meats.

Also, century eggs are considered a delicacy and I actually like them.

Some weird things I had include alligator, mealworms, crickets, jellyfish, and if these are considered weird, rabbit, deer, and frog.

>>	Anonymous Mon Jul 27 23:02:44 2015 No.6723230 Boar testicles Beaver gland liqueur Not got much, soz

>>	Anonymous Tue Jul 28 01:00:55 2015 No.6723522 >>6723198 You reminded me of this thread a while back where anon ruined his century eggs artistically

>>	Anonymous Tue Jul 28 01:41:55 2015 No.6723594 File: 21 KB, 343x467, tmp_29260-photoshops-734762246.png [View same] [iqdb] [saucenao] [google] >>6722841 >will use open source software to evade detection So... You intend to make things invisible with software?

>>	Anonymous Tue Jul 28 19:43:16 2015 No.6725661 >>6723522 What did he do?

>>	Anonymous Tue Jul 28 23:24:36 2015 No.6726227 I had pasta with truffles and a white sauce once, it was fucking amazing.

>>	Anonymous Tue Jul 28 23:29:55 2015 No.6726239 >>6723594 dummy, what i mean is you can download the software on the internet that programs the drone to find targets and attack them, and then vanish into the sky and go into hiding until its recharged and re-armed and ready to strike again.

>>	Anonymous Tue Jul 28 23:41:17 2015 No.6726263 I used to work for a catering company that would basically cater to the 1 percent. This was often on the menu. Honestly... I dont like them

>>	Anonymous Tue Jul 28 23:44:37 2015 No.6726270 >>6726263 more stories about 1 percent dining then

Anonymous Tue Jul 28 23:49:18 2015 No.6726286

>>6726270
Lmao they were pretty cool though.
Ummm I remember my first day there.
We had just served dinner to the house
and I walk back to the kitchen and i hear the father screaming
"WHAT THE FUCK IS THIS SHIT"
"TELL THE WAITER TO GET FUCKING IN HERE RIGHT FUCKING NOW"
I look around at everyone, other staff, the chef and they all look at me like dude you better get the fuck in there now.
So I walk in and hes there, smiling ear to fucking ear and looks at me and says "Hey, welcome, were glad to have you serving us tonight..gives me a handshake and says we always do this to the new guy "
lmfao those assholes in the kitchen even played along

Anonymous Wed Jul 29 00:02:33 2015 No.6726320

>>6726286
Another time Me and the same group were doing a party for the same family. They were super cool but a lot of his guests were complete assholes One Guy kept calling me over to insult me so I lashed back at him. and said I hope he has fun now because in 5 years you'll be wiping my ass AND PAYING ME TO DO IT!. Just stood there in amazement..the Women he was trying to impress were now laughing at him. So anyways long story short, the guy who was hosting the party walks over so Im assuming im completely fired...guy literally raises his hand for a high five and goes i shit you not goes "very nice , I like" gives me a hi five and walks off

>>	Anonymous Wed Jul 29 00:03:28 2015 No.6726323 >>6721746 kek'd

>>	Anonymous Wed Jul 29 00:05:21 2015 No.6726328 >>6721762 How much do U10, hand dived scallops cost? Thinking about copping some to cook l8er

>>	Anonymous Wed Jul 29 00:08:19 2015 No.6726332 >>6722033 >implying you wouldn't eat a horny pig's testicles

>>	Anonymous Wed Jul 29 00:09:20 2015 No.6726334 >>6722119 where the fuck did you grow up, Russia?

>>	Anonymous Wed Jul 29 00:31:45 2015 No.6726371 >>6723184 I fucking love mealworms. I've been considering raising them to eat. Also, >deer ham How does that work? Isn't being pork a pretty crucial aspect of ham? Wouldn't it be more like salt beef?

>>	Anonymous Wed Jul 29 05:44:40 2015 No.6726839 File: 131 KB, 538x800, Marron[1].jpg [View same] [iqdb] [saucenao] [google] >Also Gourmet/Rare food thread This ticks both boxes and is commercially available. https://en.wikipedia.org/wiki/Marron

Anonymous Wed Jul 29 05:51:16 2015 No.6726846
File: 31 KB, 460x331, Pitcairn%20Honey[1].jpg [View same] [iqdb] [saucenao] [google]

Honey is a common commodity.

>What about honey produced on an isolated island?

Well, you could pay a bit for Hawiian honey I guess?

>Not isolated enough for my liking.

Ok, how about pic related. Honey harvested on one of the world's most isolated inhabited islands. Accessible only by sea. Only during relatively calm weather. Only a few trade / export opportunities every year. Only a tiny colony of bees. Only one or two bee keepers to harvest the honey.
Does that qualify as rare honey now?

>>	Anonymous Wed Jul 29 05:55:58 2015 No.6726849 File: 53 KB, 506x421, fishy fuck.jpg [View same] [iqdb] [saucenao] [google] >>6721737 ate a polar bear once. very fishy tasting which is quite odd considering i ate a seal before that and it didnt taste anywhere near as fishy as the polar bear

Anonymous Wed Jul 29 06:00:13 2015 No.6726854
File: 52 KB, 640x438, cetraria-islandica-1[1].jpg [View same] [iqdb] [saucenao] [google]

How about a nice salad?

http://recipes.ger-nis.com/h/icelandic-herb-moss-salad-with-buttermilk-dressing

Only costs you a return ticket to Iceland for the ingredients plus a bit more for the buttermilk dressing.

>>	Anonymous Wed Jul 29 06:03:10 2015 No.6726859 File: 254 KB, 1024x683, 12805132335_9106d7035d_b[1].jpg [View same] [iqdb] [saucenao] [google] Relatively rare fruit: The "Ae Ae Banana"

>>	Anonymous Wed Jul 29 06:09:42 2015 No.6726869 File: 565 KB, 1024x694, 2497526656_01455c12b2_b[1].jpg [View same] [iqdb] [saucenao] [google] Coconut crab, one of the world's largest crabs. Rare due limited commercial export of the meat.

>>	Anonymous Wed Jul 29 06:14:08 2015 No.6726875 File: 728 KB, 2592x1944, sY7d4DU[1].jpg [View same] [iqdb] [saucenao] [google] Hákarl: Fermented Greenland Shark. Limited commercial availability outside of Iceland, due to lack of demand.

>>	Anonymous Wed Jul 29 06:17:21 2015 No.6726883 File: 387 KB, 768x1024, 4389440801_19cc6b44af_b[1].jpg [View same] [iqdb] [saucenao] [google] Relatively rare drink that is commercially available: Mageu https://en.wikipedia.org/wiki/Mageu

>>	Anonymous Wed Jul 29 06:18:10 2015 No.6726887 >>6726869 Do they taste like coconuts at all? I saw those things on some survival type show and they looked delicious with those huge ass claws.

>>	Anonymous Wed Jul 29 06:22:05 2015 No.6726898 >>6726869 You know, every time somebody posted a picture of them I would wonder if they were edible.

>>	Anonymous Wed Jul 29 06:31:34 2015 No.6726916 >>6726887 They are called so because they climb trees to cut down coconuts, opening them with their claws/scissors.

>>	Anonymous Wed Jul 29 06:32:55 2015 No.6726918 >>6726916 Yeah I know. That's why I'm wondering if they taste like coconuts. Many things taste like what they eat.

Anonymous Wed Jul 29 06:35:52 2015 No.6726925

>>6726875
>>6726849
It may seem an odd rule, but I've never had any desire to eat an apex predator. I just can't imagine it tasting very good. Plus, the higher up on the food chain you go, the more toxic the meat is.

Hell, I just read about the Greenland Shark and apparently the reason it's fermented is because the meat is fucking poisonous. Between that and caustic fish you ferment in sodium hydroxide, what the hell are you doing, Nordic countries?

>>	Anonymous Wed Jul 29 06:45:21 2015 No.6726948 Casu Marzu is not tasty at all, take my word for it

>>	Anonymous Wed Jul 29 06:48:15 2015 No.6726953 File: 145 KB, 425x1600, raid.jpg [View same] [iqdb] [saucenao] [google] >>6726948 >Casu Marzu

>>	Anonymous Wed Jul 29 07:03:11 2015 No.6726965 >>6726953 >using ant and roach spray on fly larvae Although, admittedly, the idea of Casu Marzu has never appealed to me in the slightest. I don't know that I'd ever even try it if offered.

Anonymous Wed Jul 29 09:36:33 2015 No.6727144
File: 124 KB, 900x636, party_seal_by_myrmirada.jpg [View same] [iqdb] [saucenao] [google]

You can still commercially buy seal meat in some parts of Canada, making seal a rare food that is still accessible if you are willing to travel.

http://modernfarmer.com/2014/11/seal-meat-next-big-thing/

>>	Anonymous Wed Jul 29 09:39:38 2015 No.6727148 File: 591 KB, 1828x848, abalone31.jpg [View same] [iqdb] [saucenao] [google] Abalone. Rare to find them at an affordable price. I tried them once but I was too drunk to remember :/

>>	Anonymous Wed Jul 29 09:41:08 2015 No.6727152 File: 40 KB, 650x366, abalone.jpg [View same] [iqdb] [saucenao] [google] Here's what they look like freshly shucked.

Anonymous Wed Jul 29 09:44:14 2015 No.6727160
File: 59 KB, 704x396, injera.jpg [View same] [iqdb] [saucenao] [google]

Some of you may be familiar with injera.

To make it properly you need to use teff flour.

I have found teff flour, but sourcing it was a massive pain in the arse.

For that reason I rate it a rare food outside of the Horn of Africa.

Anonymous Wed Jul 29 09:46:37 2015 No.6727166
File: 121 KB, 1280x720, maxresdefault.jpg [View same] [iqdb] [saucenao] [google]

Deep fried spiders.

Tried the leg of one, but didn't feel like eating the whole thing. Was worried I might puke on the bus ride afterwards.

Mostly rare due to lack of demand for deep fried fucking spiders.

Anonymous Wed Jul 29 09:51:26 2015 No.6727176
File: 71 KB, 480x371, kanga.jpg [View same] [iqdb] [saucenao] [google]

Kangaroo Tail Soup.

A legitimate recipe, traditionally cooked over camp fire. Now rarely cooked by city-dwelling Australians.

Still relatively popular in some Aboriginal communities amongst the older generation who know how to prepare a soup over an open or pit fire (not as easy as it sounds using bush utensils).

Although I've eaten kangaroo many times, served as steak or sausage, I have never had a kangaroo tail soup.

If you have tried it, please post a reply. I'm very interested to know how it tastes.

Rare due to falling out of fashion.

Anonymous Wed Jul 29 09:55:40 2015 No.6727184
File: 19 KB, 395x200, ep_34_Croc_m1298818.jpg [View same] [iqdb] [saucenao] [google]

Still on the topic of Australian wildlife.

Crocodile.

Have not tried it. Side story, I went to a Steve Irwin show at Australia Zoo in the mid 1990s. He was passionate about crocs and said that killing them was cruel and unnecessary. So I guess that speech made an impact on me. Sorry, that's enough rambling back to the topic.

Rated rare to common depending on location in Australia. Commercially available from selected specialty meat stores.
Not sure if available outside Australia.

example recipe:
http://www.abc.net.au/tv/cookandchef/txt/s1749792.htm

>>	Anonymous Wed Jul 29 09:59:16 2015 No.6727191 >>6721762 >amazeballs. Go back to reddit and stay there.

Anonymous Wed Jul 29 10:01:28 2015 No.6727193
File: 50 KB, 509x307, borage.jpg [View same] [iqdb] [saucenao] [google]

Rareness level: varies.

Common if home grown, extremely rare in commercial setting:
borage flowers.

A colourful and tasty addition to salads, the borage flower is rarely used commercially because of the cost, short shelf life and difficulty transporting the delicate flowers.

Tasting notes: ate one by itself and it was sweet to begin then slightly bitter aftertaste, I recall it being very lightly "peppery" as well.

Additional notes, the fine bristles will bust through your skin if you rough handle the plant. Ouchies.

>>	Anonymous Wed Jul 29 10:02:24 2015 No.6727195 >>6726883 >we salute the spirit of ubuntu Is this the official drink of /g/?

Anonymous Wed Jul 29 10:05:38 2015 No.6727204
File: 83 KB, 508x307, lovage.jpg [View same] [iqdb] [saucenao] [google]

Another herb that I have never seen on the menu / commercially available (not even in markets!).

Lovage.

I grow this and quite often use it in soup following this recipe.

>20g butter
>1 onion, finely diced
>1 tsp fresh thyme leaves, chopped
>Salt and freshly ground black pepper
>A few young lovage stalks, chopped
>700ml chicken or vegetable stock
>2 little gem lettuces, finely shredded
>100g peas
>½ cucumber, cut into 5mm dice
>1 small handful lovage leaves, shredded
>A few tablespoons of crème fraîche or thick yoghurt, to finish

>Warm the butter in a large saucepan over a medium-low heat.
>Add the onion, thyme and a pinch of salt, and sauté until the onion is soft and translucent, about 10 minutes.
>Add the lovage stalks and sauté for a couple of minutes. Pour in the stock and simmer for 10 minutes. Add the rest of the veg (keep back some lovage leaves to garnish) and simmer for five minutes. Season and serve with dollops of crème fraîche and a scattering of lovage leaves.

>>	Anonymous Wed Jul 29 10:07:28 2015 No.6727210 Swan eggs. Apparently edible, but legality of doing so varies. Source: http://chowhound.chow.com/topics/782515

>>	Anonymous Wed Jul 29 12:32:14 2015 No.6727624 File: 1.74 MB, 3264x2448, 20150619_162932.jpg [View same] [iqdb] [saucenao] [google] I love foraging for chanterelles. They're delicious.

>>	Anonymous Wed Jul 29 20:26:36 2015 No.6729024 >>6722607 >that smudge of reduction on the tomato

>>	Anonymous Thu Jul 30 01:26:39 2015 No.6729778 File: 27 KB, 384x332, fiddleheads_saute.jpg [View same] [iqdb] [saucenao] [google] I don't know if anyone has ever tried these, but I just recently heard from my grandmother that fern fiddleheads taste great sauteed.

Anonymous Thu Jul 30 01:33:50 2015 No.6729786
File: 190 KB, 1178x877, image.jpg [View same] [iqdb] [saucenao] [google]

Loquats--not gourmet, but rare for me. Used to live in San Diego on a property with several loquat trees, the most delicious fruit I've ever eaten, better than any candy. Now I live on the east coast and these are near impossible to get. One day I will have my own loquat tree.

Anonymous Thu Jul 30 01:47:10 2015 No.6729811

I had a small block of black truffle infused cheese not too long ago.

It was so decadently savory that upon first eating it, the flavor is SO intense that you brain goes into flight mode, and your body instinctually starts to reject the act of eating it. You have to convince yourself its okay, and almost FORCE that first bite down.

It's unreal.

>>	Anonymous Thu Jul 30 01:50:04 2015 No.6729816 >>6729778 Fiddleheads are the SHIT. A little finicky to clean, but the best greens.

>>	Anonymous Thu Jul 30 01:50:50 2015 No.6729818 >>6729811 that sounds like a ride I want to take, but was it all in a good way?

Anonymous Thu Jul 30 01:54:08 2015 No.6729825

>>6729818
Yes. You will instinctually want to spit it out, but you keep chewing and the feeling mellows out to just the most buttery, savory, umami thing you've ever tasted and ever will. And it doesn't linger very long on the tongue. So afterwords, your tongue feels a little buttery, but you can't really remember the taste, just that feeling.

So you eat more and it happens again.

Anonymous Thu Jul 30 01:54:44 2015 No.6729827

>>6729811
I had truffle cheese in Tuscany as well.
Enjoyed best on fresh bread with a tiny bit of honey.
I know what your mean, it feels like the truffle flavor wants to escape from your nose when you eat it, very potent but extremely good.

>>6729818
In my case, it was.
Fat is so good at keeping flavors it's ridiculous.

>>	Anonymous Thu Jul 30 01:55:02 2015 No.6729828 >>6729786 Holy shit, I love loquats! I don't know why they never show up in US stores.

Anonymous Thu Jul 30 01:58:00 2015 No.6729837

>>6729828
Maybe because the pits are toxic and some of the US store customers have no concept of moderation and would end up killing themselves. Reminds me of the apricot kernels thread few days ago.

>but you can't really remember the taste, just that feeling.
You are right, that's what's so weird about truffle, each bite has so much flavor but it's surprisingly short lived, so all you want is to taste it again.

>>	Anonymous Thu Jul 30 01:59:10 2015 No.6729842 >>6729828 >>6729786 can you describe the taste of these?

Anonymous Thu Jul 30 02:00:00 2015 No.6729846

>>6729827
I didn't feel like that. It was like it made my tongue numb, like I was eating a poison or something.

The kind I had did actually have bits of truffle in it.
Definitely good, though. I first ate it by itself, as a taste test. Afterwards, I enjoyed it on wheat crackers, but I paired with a bit of sweet ham and dijon mustard on crackers as well. I, in a way, needed that to cut through the unctuousness of the truffle.

>>	Anonymous Thu Jul 30 02:03:26 2015 No.6729851 >>6729846 wouldnt mustard ruin/take away from the taste?

Anonymous Thu Jul 30 02:05:14 2015 No.6729860

>>6729851
Nah. A bit of truffle cheese, let it happen. After you eat it your tongue feels coated with thick butter, so then you eat the ham and mustard cracker, and it cuts through that feeling and helps reset your palette. Then you eat another truffle cheese cracker.

>>	Anonymous Thu Jul 30 02:08:14 2015 No.6729866 >>6729860 oh ok that makes sense I had thought you were saying you put the ham,mustard, and truffle cheese on a cracker and ate it lol

Anonymous Thu Jul 30 02:08:26 2015 No.6729867

>>6729837
Yeah dude, it's so intense it like, makes your stomach drop. If anyone else in this thread has anxiety, it's that pit of the stomach feeling you get right before an anxiety attack.

Truffles are fucking weird, man. It's like,
>OH MY GOD WHAT'S HAPPENING.
>oh, okay.
>flavor
>butter
>hmm
>mmmmmmmm
>That was crazy. I don't think I like it...

>I want some more

>>	Anonymous Thu Jul 30 02:09:24 2015 No.6729869 Bruh, Injera is all over Toronto. Bulk food chains carry teff flour all throughout the city. You can walk into convenience stores and pick up injera. There's a huge Ethiopian population here.

>>	Anonymous Thu Jul 30 02:09:37 2015 No.6729870 >>6729866 I mean I did try it like that. It was pretty good. It definitely made it less intense, but not really the flavor. It just toned down that initial blast to the brain. at least for me.

Anonymous Thu Jul 30 02:12:15 2015 No.6729875

>>6727184
>https://en.wikipedia.org/wiki/Marron
I've had croc, at an Australian restaurant in Berlin. I have no idea how common or rare it is in Australia or elsewhere.

The taste was sort of what you would expect of a lizard, a cross between chicken and fish. In a good way though - I preferred the croc to the kangaroo and other stuff that we were served.

>>	Anonymous Thu Jul 30 02:18:48 2015 No.6729884 >>6729842 Kind of like a peach, but with a more delicate sweet flavor and less tang.

Anonymous Thu Jul 30 04:37:14 2015 No.6730111
File: 329 KB, 600x423, 1412018687981.jpg [View same] [iqdb] [saucenao] [google]

>>6726925
mostly right. apex predators are all geared towards killing and eating them. everything under that is geared towards avoiding getting killed and eating plants and tiny things. bear as rule of thumb should have great care taken when preparing any meat as the liver contains large amounts of vit A(? think thats the right one) which can kill you in like a single bite or something stupid like that... i dream of touring the world one day and eating all the tiny animals that are hardest for the big guys to get at...

>>	Anonymous Thu Jul 30 04:40:44 2015 No.6730119 >>6726846 i would think rare honey is a honey that is cultivated in an area with flora very specific to that area. im no bee expert but i wonder if bees that take pollen from rare flowers might produce a vastly different tasting honey?

>>	Anonymous Thu Jul 30 04:47:11 2015 No.6730132 >>6727176 >>6727184 >>6727193 >>6727204 great now you assholes made me hungry for things that i cant just get at the corner store.

Anonymous Thu Jul 30 04:54:15 2015 No.6730142

>>6726328

For the big ones, from a fish seller, super fresh 5.30-6.00 USD per scallop.

Obviously much more expensive if you order them at a restaurant.

You also have to ask yourself how fresh they are, probably more than a couple hours out of the ocean at that point.

>>	Anonymous Thu Jul 30 05:00:15 2015 No.6730159 File: 11 KB, 417x600, 1433338310572.jpg [View same] [iqdb] [saucenao] [google] >>6730119 >mfw my gma gave me a jar of honey from some friend of hers >most delicious fucking thing i've ever had since all i've had was commercial honey

>>	Anonymous Thu Jul 30 05:11:30 2015 No.6730177 >>6730119 You're probably right. I'm no expert either, but I have tried varieties based on specific flora and they do taste different from each other. The taste difference was more the flora, not the region.

Anonymous Thu Jul 30 05:19:01 2015 No.6730191
File: 236 KB, 1600x1200, 2013-04-11+15.53.59[1].jpg [View same] [iqdb] [saucenao] [google]

Kumis.

Drink made from fermented horse milk.

Commercially available in Central Asia.

Status: common in Central Asia, uncommon in rest of world.

>https://en.wikipedia.org/wiki/Kumis

>>	Anonymous Thu Jul 30 05:22:55 2015 No.6730201 File: 274 KB, 782x295, img[1].png [View same] [iqdb] [saucenao] [google] Sheeps milk cheese. Status: common enough to be found at most specialty delis. Rare to find it for a price comparable to regular cow's milk cheeses.

Anonymous Thu Jul 30 05:27:37 2015 No.6730207
File: 157 KB, 440x283, oem-star-fruit_01[1].png [View same] [iqdb] [saucenao] [google]

Star fruit, also called Carambola.

Rare or common depending on season and region.

Not common to find in preserved (canned) form.

I have actually lived in areas where these grow like weeds (tropical region) so I know they're relatively easy to grow.

Status: not rare, but unlikely to be available in your local grocery store. Try them if you can find them.

Source:
https://en.wikipedia.org/wiki/Carambola

Anonymous Thu Jul 30 05:35:06 2015 No.6730228
File: 743 KB, 837x521, australia[1].png [View same] [iqdb] [saucenao] [google]

The wichetty grub is a legitimate bush food of Australia.

Either eaten raw or BBQ'd.

I've actually had several opportunities to eat the witchetty grub fresh from the fire and I was always too squeamish to partake.

Food status: rare to buy / common if you are in the Australian bush.

They're not commercially available and I don't know of an restaurants that serve them (please reply if you know any).

>https://en.wikipedia.org/wiki/Witchetty_grub

>>	Anonymous Thu Jul 30 05:39:03 2015 No.6730233 >>6727624 I'm not sure about harvesting wild fungi, bro. Aren't you worried about collecting the wrong one and poisoning yourself?

>>	Anonymous Thu Jul 30 05:43:22 2015 No.6730246 >>6730201 Where the hell do you live that sheeps milk cheese is rare or expensive?

>>	Anonymous Thu Jul 30 05:46:24 2015 No.6730258 >>6730207 My neighbor has these. He grows so many that he makes wine out of them. It's terrible. The fruit is pretty good when ripe though, very juicy and refreshing, almost like sweet cucumber.

Anonymous Thu Jul 30 05:58:53 2015 No.6730293

>>6730258
>he makes wine out of them. It's terrible.
i got a lot of these from a friend, tried making syrup by reducing the juice and sweetening it. it was terrible too, it has a bitterness or something to it that doesn't taste good unless you eat it raw.

>>	Anonymous Thu Jul 30 06:43:40 2015 No.6730344 >>6730228 apparently they taste like peanut butter

>>	Anonymous Thu Jul 30 09:13:00 2015 No.6730535 File: 158 KB, 600x399, muh hexagons.jpg [View same] [iqdb] [saucenao] [google] Monster fruit baby Throat will feel like it has steel wool in it, but it's so damn good you won't care

>>	Anonymous Thu Jul 30 09:30:50 2015 No.6730547 >>6730246 I have only seen it in a few delis. Admittedly I haven't been looking out for it. Might have been a mistake to post this one. Sorry, my bad. >>6730535 Never seen that before. Neat!

>>	Anonymous Thu Jul 30 09:44:45 2015 No.6730567 Kangaroo meat is most 'obscure' i've had. It's honestly the best meat flavour i've had.

>>	Anonymous Thu Jul 30 10:46:01 2015 No.6730692 >>6722242 explains the, um, regimented diet. it's basically just fuel made palatable for him. I know a few people like this. diversity of food just isn't a priority for people. I imagine he treats himself to something good once in a while too.

>>	Anonymous Thu Jul 30 10:54:39 2015 No.6730720 >>6727160 Ethiopian food ftw

>>	Anonymous Thu Jul 30 16:45:24 2015 No.6731524 >>6730567 Try horse or ostrich, it's similar.

Anonymous Thu Jul 30 17:53:01 2015 No.6731768

>>6727160
Teff flour is rare? Maybe depends where you live, but I live in a not-so-big city and I can get it pretty easily here.

>>6727148
I've never had it fresh. I've had it from a tin/pouch, like how some seafoods, such as tuna or clams, are sold in the US.

>>6730177
>>6730119
Bees do indeed produce different honey depending on the pollen source. Honey made local to my area tastes like assnecks, so I buy honey from elsewhere 100% of the time. The odd thing, honey here is sold by zipcode. Like... there's an urban apiarist's collective that processes and packages honey specific to each zipcode around here. Each zipcode does indeed differ in taste from the others.

Best honey I've had is this one from Turkey. A Mohammedan I know whose parents own/ed an apiary in some mountainous region of Turkey introduced me to it. They sent honey often and it was hands down the best shit ever. I have no idea what flowers it was sourced from because I never thought to ask.

Best honeys I've ever purchased were from Hawaii, Peru and NSW. Turns out, each of these honeys were sourced from the same species of flowering tree called 'kiawe.'
Delicious fucking honey.

>>6729828
>>6729786
I had no idea what they were called in English. They're common in my country but pretty rare in America.
They're fucking delicious, though. You can get them from time to time at Chinese supermarkets.

>>6729842
>>6729884
I think they taste like very ripe mango meets pear meets clementine.
They're fucking wonderful.

>>6727204
WHERE DO YOU LIVE?!
I moved to the US about a decade ago from a place that uses it tonnes but I can't find it AT ALL here. There's a local "farming collective" whose website says they carry it but when I go, they never do. The result is that I have a strong desire to grind their handlebar moustached faces into a pile of fertiliser for wasting my time.
I wish you lived near enough/were generous enough to gift a lovage plant to a stranger.

>>	Anonymous Thu Jul 30 18:07:58 2015 No.6731807 >>6729778 When I went to Alaska I harvested some of these guys, they were pretty good.

>>	Anonymous Thu Jul 30 18:12:25 2015 No.6731819 >>6730547 https://www.youtube.com/watch?v=MfN8_vqCMWk This guy also has videos on how to grow them.

Anonymous Thu Jul 30 18:55:58 2015 No.6731922

>>6730233
Mushroom hunting is one of those hobbies that tends to get handed down in families, especially mushrooms like morels that are really picky about their spots and will grow in the same place year after year.

It's something you can learn from a decent guide though, it's not hard. Just be careful to confirm your identification if you're worried.

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/ck/ - Food & Cooking