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I've never really understood the appeal of ...
RE: Sea urchin
The first time I tried it, it was one of the most repulsive things I've ever eaten--in retrospect, I think it just wasn't very fresh. It was probably 5 years before I would try it again. I've got to say though, it's now one of my favorite foods. I had some recently at Uchi in Austin, TX, and the taste/texture were somewhere along the lines of a creme brulee with a hint of ocean. In a word: wonderful.
Summation: if you ever find yourself in a high-end sushi restaurant, and everything else is hitting the spot, you might want to at least consider the urchin.
I've never really understood the appeal of ...
I find a lot of these pretty shocking--especially coming from food-o-philes! Egg yolk, mushrooms, blue cheeses, arugula (!!!), grits (!!!!!). I feel that many people have had run-ins with bad versions of these foods, e.g. there are a LOT of bad grits out there, but good ones are really something special. Maybe I'm just into things that are "acquired tastes" but I count most things listed here among my favorite foodstuffs (green bean casserole, a notable exception).
How to Get a 2008 El Bulli Reservation
I sort of wish that this hadn't been posted here. I'm planning a vacation to Spain for next year, and I want as few people as possible attempting reservations!
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goodbyeohio,
Do you have an alternate solution for making Mexican beer palatable?