Food you're curious about but have never tried

[Graphista]

I'm veggie for 30 years so I have a LOT of these. So lots I never will try but I still love food and I'm curious what they taste like/of and textures etc

And I think I may not be the only one. So not just a thread where you can say the things you've never tried but can describe for others those you have?

So here goes I have never tried:

Truffles - the fungal kind, mainly a budget issue (I've had WAY too many of the chocolate kind!)
Scallops
Fray bentos pies
Century egg
Hendersons relish
Eggs that aren't chicken ones - quail, duck etc do they all taste the same?
Kimchi (new takeout place offers it haven't braved it yet)
Raw fish
Smoked salmon
Jellied eel
Cockney pie, mash and liquor (what is this? Is it gravy?)

I'm sure I'll think of more too

So if you've tried these tell me what they taste like and if anyone posts anything I've eaten I'll return the favour.

Interested to see what people put.

Bouillabaisse

I've only had smoked salmon from that list....slimy and salty but strangely addictive in small amounts.
I've never had oysters.

I’m vegan and was veggie from a very young age so my list is long

Never had
Steak
Lobster
Crabs
Scallops
Scotch egg
A big Mac
Any game
Anything with gelatine in it

Henderson's is vegetarian and tastes like Worcestershire sauce without the anchovies because that's what it is :-) HTH

Cockney pie, mash and liquor born and bred Londoner here...I think it's vile...like the worst school dinner. Most people I know love it though!

Truffles - are like the essence of mushrooms - earthy and aromatic
Scallops are sweet, and not really fishy
Fray Bentos pies- not had one for years, but as far as I remember, much like any other pie with 'canned' meat flavour
Never had a century egg nor Henderson's relish
Quail eggs don't have a lot of flavour, duck eggs are like richer hens' eggs, turkey eggs are exactly like hens' eggs, goose eggs are the ultimate in richness, but still egg flavoured. I want to try seagulls' eggs, and would love to have a chance to taste an ostrich egg!
Kimchi is sharp and tangy, but with an almost addictive umami bite to it
Raw fish - guess it depends on the fish, but when I've tried it it's like a mild flavoured fish which is really tender and melts in the mouth
Smoked salmon - much like raw fish (which it is) but with a salty, smoky flavour - especially nice if it's peat smoked
Jellied eel is revolting, both in texture and flavour - it lasted a whole 5 secs in my mouth, soI can't be more specific!
Never tried pie, mash and liquor :(

I'd like to try durian - that smelly fruit - can't think of anything else!

If you want to taste truffle but can't afford it..you can buy a small bottle of truffle oil. Drizzle over pasta or something...I think they sell it in Lidl.

I think I have had everything on your list except 'century egg'. What is that?

Some thoughts:

Truffles - strong, tangy. I'm not a big fan.
Scallops - lovely, delicate flavour, nice texture. Lovely with a puree (of many things!)
Quails eggs taste pretty much the same as hens, possibly a little milder.
Kimchi doesn't taste much different from pickles. Ever had sauerkraut? Not dissimilar.
I LOVE raw fish. Takes a little getting used to but raw salmon and tuna has a lovely firm texture, not a very fishy taste but tastes fresh.
Smoked salmon also has a nice firm texture that I enjoy and literally tastes smoky and salty.

Liquor is basically a parsley sauce. I would like to try sea urchins, I saw them on a Hairy Bikers' programme but I guess I would need to be in the right part of the med.

furry we tried durian in a dessert on holiday in Singapore. It was really nice when first in the mouth, citrus fruit like. But then had a dirty aftertaste.

neckless I just think oysters taste like seawater, as if you've accidentally swallowed some. With a bit of texture.
I haven't worked out why they are nice yet..

elephant we had sea urchins on pasta in Sardinia. Couldn't actually see the urchins, was just a dark sauce that tasted very strong, fishy and salty. I wouldn't choose the dish again

You really aren't missing anything with the fray bentos pies, I tried one tonight after craving them for weeks and it was revolting, totally stopped the craving

Thanks for the durian info Chewbacca

I've had sea urchins many times in the past (before our local rock pools were over-harvested for the French market) - the roes are really quite lovely on toast, once you get over the fact that the inside of an urchin looks like the creature inside a dalek :)

I don't think I've ever eaten lobster. Would love to try it but the boiling alive issue stops me.

I have never eaten a fig - I would like to but for some reason I can't quite seem to progress that to buying one and just bloody well getting on with it!

I've often wondered what swan and peacock, those stereotypes of the medieval banquet, would taste like.

Oysters,Avocado,Caviar,jellied eels,welks

I've had caviar - it was very salty, with a delicate fishy overtone. It was OK but I wouldn't rave over it.

I've eaten all the things mentioned except Hendersons and century egg - what is that?

I disagree Turkey eggs are like hens, I found them oddly sweet, but in a nice way. Had one boiled, it was definitely different to my taste buds.

Truffles are very moreish IMO, I always ask for some at Christmas.

rednsparkley I came on to say Google about fresh figs being filled with dead wasp babies before you eat one, it'll blow your mind! Did mine anyway. Figs are very variable IMO, a good one is amazing but a mediocre one is entirely tasteless and could put you off for life. So if your first isn't nice, so try again

Ahhh haven't eaten swan! But have eaten peacock nuggets

Scallops was my first thought. What is the texture like? They look as if they'd be rather chewy like gristle

I'm curious about lobster too. But given that I'm very unadventurous with fish (ok with firm white fish or tuna, but nothing else) I doubt I'd like it

SauvingnonBlanketyBlanc
Jellied eels are fucking rank. They used to turn up at every inlaw knees up . Smoked eel is amazing though.

Scallops cooked well have the most delicate texture, soft but substantial if that makes sense. Nothing like gristle. If overcooked they are a bit more gristle like, but still not really chewy

Durian I also disagree with the description above. I thought it tasted like gone off cheesecake filling, creamy and sweet but slightly cheesy and rancid. I'd be interested to try it again now I'm older

I've always wanted to eat lobster thermidore - hot giant prawn with lots of molten cheese sauce. Sounds revolting but sooo good. Anyone done it?

I can’t think of anything because I always try something if I fancy it