3 Foods You Should Try Despite What You've Heard

I was reading this insane article by Dave Lieberman on OC Weekly that literally made me tear up a little over the sad state of foodie affairs in Southern California.  Did you know there are still people who refuse to try Toro?  But what did I expect from Orange County, where one of the famed Housewives actually spit out Foie Gras.  Say what?!  Don't waste that gold!

So without further ado, I suggest that everyone in Southern California try the following foods regardless of negative stigma, texture or "icky factor."

1. Sea Urchin Roe (a.k.a. Uni). (Image Courtesy of http://bradyoshiro.com)  The easiest way to try this delicacy is to head to an upscale sushi restaurant.  Yes, this will give you Mad sushi credibility with the chefs so don't disappoint them by spitting it out.

The most hardcore way is to head to somewhere like Quality Seafood in Redondo Beach and have it right out of the carcass. The fish monger will gut the sea urchin and leave the roe in the spine moving body for you eat out of the nature provided bowl.  It is awesomely weird and people will gawk. Don't worry, it's already dead and it can't feel anything no matter how it moves.

Good Sea Urchin tastes fresh, like sea water, but buttery sweet like foie gras.  It is an experience in out-there textures and subtle flavors.

And please, for the love of all that is good in this world, don't dip it in soy sauce or wasabi in a restaurant.  Yes, I'm talking to you Guy-Who-Mixes-His-Wasabi-In-His-Soy-Sauce.  You are ruining it!

2. Foie Gras.  (Image Courtesy of http://forkyou.files.wordpress.com)Were you a little lost when I mentioned foie gras of the sea when talking about Sea Urchin? Imagine something that has the mineral taste of liver muted with the most fantastically rich fatty flavor that rivals truffles.  Oh, does that disgust you?

Well then you're one of those people that won't miss it when California outlaws the production and sale of foie gras in the state.  Unlike me who will be a little cry baby and make all her future Las Vegas trips about fatty goose liver missions.

Foie gras is made by force feeding a duck or goose until it's liver becomes engorged and delicious.  Typically it's most commonly available as a pate.

I don't think that pate de foie is a good example of what amazing flavor high quality foie gras is about.  For the best experience, head to a french restaurant that does a seared foie accompanied with the right accouterments like rhubarbs whose tartness perfect juxtaposes against the fattiness of the liver.

3. Tomalley of female crustacean.  (Image Courtesy of http://lizziee.files.wordpress.com) Ok, so I have to make a disclaimer to not actually eat the yellow green liver stuff inside the heads of crustaceans because in some areas the level of toxins are too high to be consumed.  But I have a pretty good fish monger who knows where the crab comes from and whether or not that particular animal is safe.

What I am getting and do absolutely love is the roe found in the head of most crustaceans.  It's milky, salty goodness with a slight crunch factor only found in the little eggs of tasty sea creatures.

The easiest way?  Head over to your local Asian market with fish steaming and frying services, like 99 Ranch, have them pick out a female and steam it for you.  Take home and enjoy.

The tastiest way?  Find an Asian seafood market and restaurant.  My local favorite is Tan Cang on Bolsa in Garden Grove, CA.  Order it salt, pepper and jalapeno wok fried style with extra roe.  Yes, they will actually add in more roe sacks so that the ratio of roe to meat is even more delectable!

Oh man, these are so delicious everyone in the world should have some not just Southern California!  What are some of your favorite not-so-popular foods?