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Home Cooking 8

No way in H-E-double hockey sticks I'm making this at home before I've eaten it somewhere.

thimes | Feb 24, 201501:05 PM

When it comes to new cuisines, flavor profiles, and ingredients - sometimes it is impossible to determine if a recipe is "right" or if you will like it or even if the end product tastes the way it is "supposed" to taste (because you've never really experienced it before). (Which is why when I travel I try to eat not only unusual things but "cliche" things as well because hey, how do you know if you've been doing it right until you've had it in the country of origin. . . .)

That said, I also like to consider myself a fairly adventurous cook . . . but a recent trip to a new ethnic grocery made me reconsider if that is true. This grocery has a wide mix of different international foods/ingredients - so I don't even know who in town is using these ingredients but I saw them and said to myself . . . there is no way in hell I'm experimenting with that until I've had it somewhere or someone who knows how to cook it shows me what to do with it . . . . . so maybe I'm only semi-adventurous . .

Duck heads - would need to see someone cook these first

Ox lips (the ugliest things I've seen in a long time - and a quick google search didn't help with who eats this or what they do with it - other than possibly sausage)

Pig uterus (again no google luck on who is buying this and for what)

Smoked goat feet (yes the whole foot - seems like a Jamaican thing for stews, still not convinced, I'd need to try this somewhere before I do it at home)

Ever come across anything that you thought - "that is beyond what I'm willing to try blindly on my own"?

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