6

votes

What is a meat/vegetable you wish you could try?

Answered on August 19, 2014
Created December 09, 2012 at 7:39 AM

Whether it is availability in your country or cost that has been a barrier...what meat haven't you had but have been curious about?

I've always wanted to try kangaroo. wild elk, antelope, etc. Basically, i wish I could live off of wild game!

For produce, I want to try jackfruit, mangosteen, and African cucumber.

"Exotic" (for living in the United States) Foods I've had that everyone should try:

--Lychees

--bitter melon (awesome with shrimp)

--I've had jellyfish!! Mmmm. It is amazing with cucumbers and sesame oil

I pretty much eat the same thing and rotate between staples, but boy, I wish I had the choice to try new things.

78cb3c4f70de5db2adb52b6b9671894b

(5519)

on December 12, 2012
at 03:32 AM

You MUST try frog legs. It's like a silkier chicken. Delicious with basil, cooked asian-style in a stone pot.

103a639b040a17bb579084287f2a5307

(608)

on December 12, 2012
at 01:05 AM

I'll second all that! Dragon fruit is delicious, especially the pink ones.

103a639b040a17bb579084287f2a5307

(608)

on December 12, 2012
at 01:04 AM

I found both kangaroo and ostrich burgers/ground to be dry and boring, but the kangaroo tenderloin and the ostrich stew I tried were both amazing.

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on December 12, 2012
at 12:34 AM

I don't think eating brains is actually dangerous. http://blogs.browardpalmbeach.com/cleanplatecharlie/2009/12/is_brain_safe_to_eat.php

Ed7403e397077dd1acdbf25c7f6e56ce

(3452)

on December 11, 2012
at 11:28 PM

I had the turtle soup outside Philly that was on Diners Drive-ins & Dives. Tremendous! They prepared it like mulligatawny.

Ed7403e397077dd1acdbf25c7f6e56ce

(3452)

on December 11, 2012
at 11:25 PM

You got me Paleo Designer. I'm a marketing rep lying to sell more kangaroo!! Maybe yours wasn't cooked so nicely? The roo-racks we used to cook were very lamb-y. A little more lean, so overcooking is not recommended.

23d34842642ceb5996949f4a68afb585

(380)

on December 11, 2012
at 03:10 AM

Intriguing..thanks! I will keep my eye out for some to try - can't remember seeing it around before (though maybe I had pouteria campechiana-blinders on). Its leaves look similar to loquats which I forage from trees around my area in late spring-early summer: (http://en.wikipedia.org/wiki/Loquat) Just did a bit of reading on it and according to one site: "A rich milkshake, or "egg-fruit-nog", is made by combining ripe canistel pulp, milk, sugar, vanilla, nutmeg or other seasoning in a blender". Reckon that could be pretty good this holidays with raw cream/coconut cream and stevia instead! :)

A3c56c85290f748410a6f340ddd552b3

(321)

on December 11, 2012
at 02:49 AM

http://en.m.wikipedia.org/wiki/Pouteria_campechiana

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on December 11, 2012
at 02:39 AM

Maybe I should brave both cooking and eating something new in 1 night. :)

23d34842642ceb5996949f4a68afb585

(380)

on December 11, 2012
at 01:43 AM

Goat is similar to mutton - great for slow cooking, for example in a spicy Maroccan tagine. Like mutton it holds up well against strong flavourings. When cooked low-and-slow (3 hours is good) it melts in the mouth like spring lamb. :)

23d34842642ceb5996949f4a68afb585

(380)

on December 11, 2012
at 01:37 AM

When I tried smoked ostrich (yummo) it was sliced thin (1.5mm) and had a texture (and slight rainbow sheen) similar to a (finer-grained) corned beef. Just wow.

23d34842642ceb5996949f4a68afb585

(380)

on December 11, 2012
at 01:33 AM

Oh, yeah - can't believe I forgot mushrooms!! I'd love to try matsutake too - along with morels, chanterelles, sulphur shelf (chicken of the woods) and of course wild truffles. Would also be keen on tasting real fresh porcini and black trumpets - those I've only tried dried amd imported.

0c875e97044bf838a074470caa5d630d

on December 11, 2012
at 01:29 AM

Love goat and duck! For goat, you need to braise it or it will be very tough. Duck I would use the Joy of Cooking method where you cut off the breast when it's still medium rare and finish cooking the rest.

0c875e97044bf838a074470caa5d630d

on December 11, 2012
at 01:27 AM

Kangaroo is not very good. Kind of dry and tasteless. NOTHING like lamb---which is delicious!

089dd41b18fbb95ebb5347cded708d98

(5635)

on December 11, 2012
at 12:31 AM

that's what i mean. i only buy pastured meat. i just haven't been able to find any of this where i am at. all of it is grain fed, non organic.

2a00b9a42e4cb6e489a0e69d20714576

(3043)

on December 09, 2012
at 09:58 PM

Free range, berkshire pork or pastured pork in general is where its at. Organic pork is the same as CAFO pork but fed organic grains.

Ed7403e397077dd1acdbf25c7f6e56ce

(3452)

on December 09, 2012
at 07:40 PM

Snake is very similar to gator. No surprise there I guess.

Ed7403e397077dd1acdbf25c7f6e56ce

(3452)

on December 09, 2012
at 07:39 PM

Duck is my favorite meat, hands down. If it's on the menu it's in mah bellayy!! I never tried goat either, been meaning to...

78cb3c4f70de5db2adb52b6b9671894b

(5519)

on December 09, 2012
at 07:27 PM

Yes, I've had ostrich! I only had the ground version though..I'd love to try something fancier to get a feel of the texture

Ed7403e397077dd1acdbf25c7f6e56ce

(3452)

on December 09, 2012
at 07:08 PM

Kangaroo tastes very similar to lamb in my opinion. Elk & antelope a lot like bison. Ever tried ostrich? Add it to your list if you haven't... trust me.

3193ead7a301b741aafa193c4476edea

(213)

on December 09, 2012
at 06:51 PM

I second unicorn. Taste the rainbow.

089dd41b18fbb95ebb5347cded708d98

(5635)

on December 09, 2012
at 06:51 PM

durian is not that great. i remember my friend found it at an asian market and i was really hungry at the time of eating it. it tastes like onion pudding and i wouldn't eat it again.

78cb3c4f70de5db2adb52b6b9671894b

(5519)

on December 09, 2012
at 04:44 PM

I've had it!!! My dad had to sit on the floor with a hammer and a ton of newspapers to open it up. In the wild, animals will travel far distances to eat it:)

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on December 09, 2012
at 08:02 AM

Me too! I couldn't remember the name - you beat me too it. :) I hear it smells wretched but tastes really good.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on December 09, 2012
at 07:57 AM

What an interesting question! And me too, for all of the above.

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16 Answers

3
Fb67dc30cead043d1d13ea503a3044dc

(3280)

on December 09, 2012
at 08:02 AM

Cow's blood (cultural barrier), brains (safety barrier - mad cow), fermented mare's milk (thanks, Game of Thrones), emu, unicorn.

3193ead7a301b741aafa193c4476edea

(213)

on December 09, 2012
at 06:51 PM

I second unicorn. Taste the rainbow.

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on December 12, 2012
at 12:34 AM

I don't think eating brains is actually dangerous. http://blogs.browardpalmbeach.com/cleanplatecharlie/2009/12/is_brain_safe_to_eat.php

3
Aa5981f51961f9ded90b15c92d9c3757

on December 09, 2012
at 07:58 AM

I've always wanted to try durian.

089dd41b18fbb95ebb5347cded708d98

(5635)

on December 09, 2012
at 06:51 PM

durian is not that great. i remember my friend found it at an asian market and i was really hungry at the time of eating it. it tastes like onion pudding and i wouldn't eat it again.

78cb3c4f70de5db2adb52b6b9671894b

(5519)

on December 09, 2012
at 04:44 PM

I've had it!!! My dad had to sit on the floor with a hammer and a ton of newspapers to open it up. In the wild, animals will travel far distances to eat it:)

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on December 09, 2012
at 08:02 AM

Me too! I couldn't remember the name - you beat me too it. :) I hear it smells wretched but tastes really good.

2
089dd41b18fbb95ebb5347cded708d98

(5635)

on December 09, 2012
at 06:54 PM

i've been wanting to try organic pork since i started paleo and i just haven't yet. so that's on my list. i'd also like to try caviar.

2a00b9a42e4cb6e489a0e69d20714576

(3043)

on December 09, 2012
at 09:58 PM

Free range, berkshire pork or pastured pork in general is where its at. Organic pork is the same as CAFO pork but fed organic grains.

089dd41b18fbb95ebb5347cded708d98

(5635)

on December 11, 2012
at 12:31 AM

that's what i mean. i only buy pastured meat. i just haven't been able to find any of this where i am at. all of it is grain fed, non organic.

1
47edf681280750c3712a3a56f2eae33b

on December 11, 2012
at 02:46 AM

Fugu! The poisonous blow fish!

1
90bcfafd2ef73fea5398c483c593349e

on December 10, 2012
at 05:42 AM

Matsutake mushrooms! They'd taste better if I foraged them myself, but those in the know just don't share their hunting spots with mere mortals. Apparently they taste of cinnamon...

23d34842642ceb5996949f4a68afb585

(380)

on December 11, 2012
at 01:33 AM

Oh, yeah - can't believe I forgot mushrooms!! I'd love to try matsutake too - along with morels, chanterelles, sulphur shelf (chicken of the woods) and of course wild truffles. Would also be keen on tasting real fresh porcini and black trumpets - those I've only tried dried amd imported.

1
61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on December 09, 2012
at 07:31 PM

I want to try goat and duck. Still haven't gotten around to those two, even though they're relatively tame compared to some stuff I have eaten. Also snake. I have heard they are yummy but I haven't gotten the opportunity try one. This is all about opportunity. They do have goat and duck at the farmer's market, but when trying something new like that I prefer to have someone else who knows what they are doing cook it first, so that way if I don't like it I don't think it's because I didn't know how to prepare it properly. And the snake - well, I don't have any idea where I'd even buy that.

Things I have tried: cow tongue (love it when I don't have braces), squirrel (tasty once in a while but I'm not making a habit out of it), rabbit (love it), turtle (not bad), lamb heart (not bad), alligator (love it), shark (love it), venison (good if cooked properly like my grandmother made it).

What I have been offered but refused: possum and chitlins. Too far, even for me.

For plant matter: parsnips, durian fruit, passion fruit, more varieties of squash. I'm working on those - I've been trying all sorts of new-to-my-palate veggies lately.

EDIT: add frog legs. I wanna try those, too.

Ed7403e397077dd1acdbf25c7f6e56ce

(3452)

on December 09, 2012
at 07:40 PM

Snake is very similar to gator. No surprise there I guess.

0c875e97044bf838a074470caa5d630d

on December 11, 2012
at 01:29 AM

Love goat and duck! For goat, you need to braise it or it will be very tough. Duck I would use the Joy of Cooking method where you cut off the breast when it's still medium rare and finish cooking the rest.

23d34842642ceb5996949f4a68afb585

(380)

on December 11, 2012
at 01:43 AM

Goat is similar to mutton - great for slow cooking, for example in a spicy Maroccan tagine. Like mutton it holds up well against strong flavourings. When cooked low-and-slow (3 hours is good) it melts in the mouth like spring lamb. :)

Ed7403e397077dd1acdbf25c7f6e56ce

(3452)

on December 09, 2012
at 07:39 PM

Duck is my favorite meat, hands down. If it's on the menu it's in mah bellayy!! I never tried goat either, been meaning to...

61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on December 11, 2012
at 02:39 AM

Maybe I should brave both cooking and eating something new in 1 night. :)

78cb3c4f70de5db2adb52b6b9671894b

(5519)

on December 12, 2012
at 03:32 AM

You MUST try frog legs. It's like a silkier chicken. Delicious with basil, cooked asian-style in a stone pot.

1
Ed7403e397077dd1acdbf25c7f6e56ce

on December 09, 2012
at 07:02 PM

I was a kitchen manager at a high end steak house. The executive chef was always supportive about trying new ingredients.

I used to make an amazing lychee 'salsa' (more like a chunky relish) that I served with lobster summer rolls and a cucumber slaw. Delicious...

We used tons of farmed 'game' meats. Kangaroo, gator, rattlesnake, bear...

Always new fish species to play around with.

I miss it...

0
103a639b040a17bb579084287f2a5307

on December 12, 2012
at 01:11 AM

Tough question! I pretty much try everything that crosses my path. I'd love to try organ meats prepared by someone who knows what they are doing. And snake. And alligator. And jellyfish... I draw the line at insects though.

As for vegetables, about the only one I know of that I haven't tried yet is a durian.

0
A2c38be4c54c91a15071f82f14cac0b3

(12682)

on December 11, 2012
at 10:01 PM

I feel like Panda would be tasty...lots of marbling for sure. Yes, I know they got the whole endangered thing going on, I'm not saying I'm planning to, it's just a thought that has crossed my mind.

I'd also like to try bear, turtle, llama, penguin, and anglerfish. Some of those seem more possible than others.

There's also some cool loking fruits I'm curious about, like Buddha's hand, durian, dragonfruit, soursop, and monkey orange.

Ed7403e397077dd1acdbf25c7f6e56ce

(3452)

on December 11, 2012
at 11:28 PM

I had the turtle soup outside Philly that was on Diners Drive-ins & Dives. Tremendous! They prepared it like mulligatawny.

0
7e36094a0f7a2fbad24290225405220b

(2064)

on December 11, 2012
at 10:01 PM

I've never found spaghetti squash here in the UK. Maybe I'll have to try to grow it!

0
A3c56c85290f748410a6f340ddd552b3

on December 11, 2012
at 02:37 AM

Egg fruit, from Hawaii. Shape like mango, one big black seed, orange flesh with texture like cooked egg yolk, mildly sweet. Sooooo delicious.

Ant eggs.

Brains. Hey, if we are getting grass fed beef, isn't mad cow not an issue?

0
0c875e97044bf838a074470caa5d630d

on December 11, 2012
at 01:32 AM

I kind of want to try redneck meat like squirrel and possum. I've tried most game meat you can buy at a farmers market or butcher. I also want to try fresh soursop. I LOVE the juice, but couldn't find the fruit itself.

0
23d34842642ceb5996949f4a68afb585

on December 11, 2012
at 01:24 AM

Have been wanting to try lamb's brains for a while, but my local organic & grass-fed butcher says they're actually pretty hard to get in New Zealand (where there are more sheep than people - higher than 9:1) as most of them are exported to China & Japan where they're actually prized (instead of underappreciated apparently).

In terms of fruit - after only recenty trying Cherimoya or "Custard Apple" (which Mark Twain called "the most delicious fruit known to men") I found myself wondering how and why I'd been wasting my fruit-eating time not eating it until now!!

Won't bother to try and describe it any better than this chunk from wikipedia: "Some characterize the flavor as a blend of banana, pineapple, papaya, peach, and strawberry. Others describe it as tasting like commercial bubblegum. Similar in size to a grapefruit, it has large, glossy, dark seeds that are easily removed. When ripe, the skin is green and gives slightly to pressure, similar to the avocado. Many people often chill the cherimoya and eat it with a spoon, which has earned it another nickname; the ice cream fruit."

(If anyone who's tried it has a fruit suggestion they reckon tastes even better - I'm all ears!!)

Agree with those who rate ostrich - try it smoked if you can. Wowza.

Kangaroo (which I only just tried a few weeks ago) was super lean and struck me as tasting like a cross between grass-fed beef and possum... kind of makes sense in a lot of ways - big ole marsupial.

Have also recently tried (free-range, but farmed) rabbit which was like all the best bits about chicken, duck and lamb combined and am now keen to get hold of some wild rabbit and wild hare next!

Such delicious adventures...

A3c56c85290f748410a6f340ddd552b3

(321)

on December 11, 2012
at 02:49 AM

http://en.m.wikipedia.org/wiki/Pouteria_campechiana

23d34842642ceb5996949f4a68afb585

(380)

on December 11, 2012
at 03:10 AM

Intriguing..thanks! I will keep my eye out for some to try - can't remember seeing it around before (though maybe I had pouteria campechiana-blinders on). Its leaves look similar to loquats which I forage from trees around my area in late spring-early summer: (http://en.wikipedia.org/wiki/Loquat) Just did a bit of reading on it and according to one site: "A rich milkshake, or "egg-fruit-nog", is made by combining ripe canistel pulp, milk, sugar, vanilla, nutmeg or other seasoning in a blender". Reckon that could be pretty good this holidays with raw cream/coconut cream and stevia instead! :)

0
B2379df17e386c4455996b186731db5e

(209)

on December 10, 2012
at 07:20 PM

Ostrich, elk, lamb (had lamb ages ago but I can't remember whether I liked it or not) zucchini and eggplant!

0
A048b66e08306d405986b6c04bf5e8e4

on December 09, 2012
at 06:27 PM

game/meat: venison, bufflao, antelope, alpaca, goat, kangaroo, crocodile, wolly mammoth (haha jk on the latter, definitely paleo, but kinda hard to come by, even if there is still wolly mammoth meat that is still edible) produce: dragonfruit

103a639b040a17bb579084287f2a5307

(608)

on December 12, 2012
at 01:05 AM

I'll second all that! Dragon fruit is delicious, especially the pink ones.

0
44348571d9bc70c02ac2975cc500f154

(5853)

on December 09, 2012
at 08:07 AM

Local wild deer meat again, its just so good (my favorite of all, and definatly paleo;). Also i would like to have some well singed lambs heads for roasting. Whole pigs head to learn to do porchetta di testa. I have made half roasted pigs head. Man it has tons of flavour, and wide variety of different meat textures in one package. Leftovers make a good stock for kale soup or something.

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