Great thread Ian!
I'm getting some great ideas as to trying new taste sensations.
Here's one that you probably already know, being a bit of a "sea salt."
I'd been out with a mate on the Shorncliffe jetty jigging for squid many years ago. My aim was to catch bait but my mate reckoned he was going to show me how to REALLY eat squid (sorry, calamari)
He cleaned them, cut off the flukes and lightly scored them with a knife.
He then fried them over a very low heat in a tablespoon of honey, just until the meat curled slightly and then served them up with some finely chopped spring onions. I've never tasted squid so bloody nice, even in expensive restaraunts.
The funny thing is that when he first told me he was going to cook squid in honey, I thought it would be revolting! How wrong I was!
The trick is to use a really low heat and remove the squid from the heat as soon as the meat begins to curl. It's as tender as chicken and far removed from the rubbery crap that they serve up in fish 'n' chips shops and fancy restaraunts.
Damn! I can still taste it now and there ain't many squid to be had in Alice Springs.
