Craziest food you've eaten that didn't turn out the way you expected.
So, they were selling quail in the frozen food department and I grabbed a box of four for ten dollars. Not too bad. The directions seemed easy enough and the photograph made the birds look like turkey dinners. All brown and succulent.
So the next day I tell hubby we're going to have quail for dinner. He gives me a skeptical look. I open the box and pull these tiny bodies that are wrapped tight in plastic and squeeze them out into the pan. Their bodies don't look right so I begin moving the hands and legs to get that classic baked chicken look. Some birds cooperate, but one is splayed out like a frog during a science class dissection. I can't help it. That's how it goes into the oven.
While its cooking I notice that hubby is filling up on all kinds of junk food. "What are you doing! We're going to have quail." I said.
"I can't eat the little birdies," he pleads. I thought he was kidding.
The birds cooked during the allotted time and I pulled them out of the oven. Something is wrong. They don't have that nice browned pattern. Their skin looks just about the same skin tone as when I put the things in the oven. But I confirm they're cooked through. So I test it out. Tastes like greasy chicken. I served myself a plate and managed to get one down when I realized that on hubby's plate, there was only green beans. No quail. "You're not kidding, are you?"
"I can't pick through that," he insists.
And suddenly I have a sick feeling in my stomach. What have I done, I think to myself. It's like I killed Bambi.
That's my story.
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In French restaurants in Chicago. It was so incredibly good! It will make you weak in the knees! 
cornichons, which are available in many supermarkets and specialty food stores. I've seen Maille brand here in Minneapolis stores. They are delish!
Foie gras is usually goose liver, though duck liver is also used so yes, it's in the same general culinary territory, but only foie gras is foie gras.
a Filipino delicacy (?) that (as I found out too late) is colloquially known as "chocolate meat".
A coworker offered me some, which I blithely popped into the microwave. Turns out the splattering sounds that ensued came from blood, a key ingredient in dinuguan. 
Actually, the narwhal was tender and moist, and of course there were unlimited breadsticks -- but the woman at the next table was smoking while she was breastfeeding, and her pit bull kept growling at me. 
YAK???
Years ago I was on a thrifty kick and I spied a can of Jack Mackerel next to the tuna in the market. Woohoo, it was cheap and I was thinking tuna sandwiches for half the price. Boy, was I in for a surprise. Today, I notice they stock that crap in the pet food area.
Ordered it in a pub in Fremantle just so I could say I tried it. One of the best Guinness pies I ever ate.