Overrated food

Champagne. Just can't get excited over that.

#25 Nutrax - I agree on chocolate. Nice and all as it is, it could never be one of my favourite foods.

Badger, yes, pâté is not made from foie gras. Pâté can be made from any meat (veal, pork, game, liver) that is chopped up with some herbs/spices/alcohol depending on the meat, then put in jars and sterilized or baked in a terrine.

Foie gras is liver from a goose or duck, preferably of very good quality, which is sterilized in jars or cans. Many people add some alcohol. It can also be fried quickly, or baked for a while and then it keeps for less time.

Oh, okay. I'm pretty sure I've seen (and ordered) foie gras in a pate, or more usually, a layered terrine. My understanding was that although blending it in a pate might take away some of the delicate flavour and certainly the texture, it made the price a bit more accessible. I think that's why I've seen it more often in a terrine, because then you can distinguish between the foie gras and the other ingredients.

Champagne? As much as I can get my grubby hands on.

The 'parfait' I had was like a creamy, light pate. No idea how it was made but it was more than palatable and I'm not massively keen on some pate. We got some deal for Harvey Nichols and it was the only thing I didn't hate on the menu ;)

Agree on chocolate Nutrax. People think I'm weird because I don't really like it. Give me cheese and bread any day.

New Zealand Whitebait

I freely admit I don't like it. But I don't like it because I just don't like the texture, the taste or the sight of them. I'm not sure how they have become such a delicacy here.

No wait, I know. It's because they have depleted stocks so are becoming more and more expensive due to catch restrictions.

Oh another one - nutella. I know people who rave about it and will happily eat it at their desks at work.

It's liquid chocolate to put on toast. How did that become so popular?

Parfait & pate of foie gras are apperenlty French standards. From the FOAK:

In France, foie gras exists in different, legally-defined presentations, from the expensive to the cheap:

• foie gras entier (whole foie gras), made of one or two whole liver lobes; either cooked (cuit), semi-cooked (mi-cuit), or fresh (frais);
• foie gras, made of pieces of livers reassembled together;
• bloc de foie gras, a fully-cooked, molded block composed of 98% or more foie gras; if termed avec morceaux ("with pieces"), it must contain at least 50% foie gras pieces for goose, and 30% for duck.

Additionally, there exist pâté de foie gras; mousse de foie gras (both must contain 50% or more foie gras); parfait de foie gras (must contain 75% or more foie gras); and other preparations (no legal obligation established).

Another source says "French law requires at least eighty percent of pâté de foie gras must be the liver, but sadly the law is often circumvented."

And, from a third source:
[Industrially produced] Parfait de foie gras contains milk powder, egg yolks, and may or may not contain chopped truffles...Mousse de foie gras is a liver pate that has been whipped therefore has a lighter texture.

#30.(HW)re:field rat meat
Note to myself-Scrutinize the menu very carefully when ordering pate in resturants on future vists to Vietnam.and Cambodia:-))
#36.(s_fish)
Out here in SE Asia,local whitebait are still plentiful and cheap during certain seasons.
They are quite popular fresh fried in a light batter as crispy tempura or are brined and sun dried to make into dried anchovies.
Also commonly fried with peanuts,salt and some chilli flakes to go with local spicy curry dishes or even pub snacks with beer.

So many people can't stand Brussel Sprouts that I don't see how they can be considered over rated. Perhaps it's different where the OP lives but I consider them rated about where they should be.....and that's not very high.

Sushi and soft shell crabs are good picks. I like 'em both but don't see what the big deal is. Perhaps the short season on soft shells creates a bit of mystique. I can't imagine anyone would go out of their way for them like they do now if they were available all year.