Foods that I’ve never eaten and probably never will:
poutine: Poutine (pronounced, roughly, poo-teen, or poo-tin; is a dish consisting of french fries topped with fresh cheese curds and covered with hot gravy (usually brown gravy) and sometimes other additional ingredients. The curds’ freshness is important as it makes them soft in the warm fries, without completely melting. It is a quintessential French-Canadian comfort food.
Scotch Egg : A Scotch egg consists of a cold, hard-boiled egg removed from its shell, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep-fried. The dish was invented by the London food store Fortnum & Mason, in 1738. Contrary to popular belief, it is not a Scottish dish. Scotch eggs are commonly eaten cold, typically with salad and pickles.
Black Pudding a sausage made by cooking animal blood with a filler until it is thick enough to congeal when cooled.
Haggis: sheep’s ‘pluck’ (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal’s stomach for approximately an hour.
Jellied eel: cooked for approximately half an hour and allowed to cool. The juices then solidify forming the jelly. Sometimes gelatine is added. Jellied eels are often eaten with chili vinegar.
Head cheese: a terrine of meat from the head of a calf or pig (sometimes a sheep or cow) that is usually eaten cold or at room temperature as a luncheon meat.
Kishka: a blood sausage made with pig’s blood and buckwheat or barley, with pig’s intestines used as a casing.