Julie and Julia type and incorporate in the foodie list.
This is a list circulating the web. It is an intriguing inspiration for all of us foodies:
http://www.verygoodtaste.co.uk/uncategorised/the-omnivores-hundred/
Below are the highlights of what I have already eaten:
1. Venison-I have had roast and ground venison as well as the classic deer sausage. All this was courtesy of my deer hunting acquaintances.
2. Nettle Tea-not yet
3. Huervos Ranchero’s-yes but need to try it again for a better review.
4. Steak Tartare-I had steak tenderloin tartare at Vin De Set. It was a spread that had an excellent flavor and disguised the fact that the beef was raw. It was anything but chewy.
5. Crocodile-not yet
6. Black pudding
7. Cheese Fondue-We had authentic Swiss fondue at a BB in Hermann, MO. It was prepared by the innkeeper, a woman who was born in Switzerland and spent a lifetime as a flight attendant for TWA Airlines. I also have had fondue at the Melting Pot and made it on our own home fondue set.
8. Carp-I am not sure where I would want to try this fish. Around here, Mississippi River carp are not really safe to eat.
9. Borscht- A beet soup served hot or cold, usually with sour cream. I think I can find this, maybe at a Bosnian restaurant or Zhivago's?
10. Baba ghanoush-not yet
11. Calamari-I have had calamari sushi and calamari pasta. I think it sneaks into some seafood gumbos as well.
12. Pho
13. PB&J sandwich-I am an expert on this. I like creamy peanut butter and a great jam like blackberry. I used to be big on jellies but now I prefer jam.
14. Aloo gobi
15. Hot dog from a street cart-My favorite is at a baseball game. The second I walk into the stadium and smell a kosher dog, I have to have one.
16. Epoisses
17. Black truffle-we have black truffle oil at home and it is an amazing flavor kick to anything, such as a marinade.
18. Fruit wine made from something other than grapes-Michigan cherry wine is outstanding and does not eve have to be sweet but instead tart. Adam Puchta does a blackberry wine.
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries-Years ago, I was on many blackberry picking outings. Amazing flavor but prickly, sticky work.
23. Foie gras
24. Rice and beans-I have had this too many times to count, particularly red beans and rice that are so famous in the South.
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters-My most memorial oysters include a sampling at seafood place in the south and before the Padres baseball game in San Diego. I can eat raw oysters but all in all, I prefer them smoked.
29. Baklava-Original Greek restaurant baklava is the best. I made it one time though and it wasn’t too, too hard and well woth it.
30. Bagna cauda
31. Wasabi peas-out of the bag.
32. Clam chowder in a sourdough bowl-My best clam chowder was in Grand Haven Michigan but never in a sourdough bowl.
33. Salted lassi
34. Sauerkraut-with a brat. I have even had this in Germany.
35. Root beer float-not as much lately as I avoid dairy but I need to try again with soy ice cream and Fitz’s root beer.
36. Cognac with a fat cigar-I have had plenty of cognac. Maybe I need to add in the cigar?
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo-in New Orleans
40. Oxtail
41. Curried goat-at the Indian restaurant on Olive, Ruchee
42. Whole insects
43. Phaal
44. Goat’s milk-I love it, yogurt too.
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut-not a big fan, I would choose World’s Fair donuts anytime.
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal-I lived on this for much of my twenties but no more!
56. Spaetzle-In Germany
57. Dirty gin martini-plenty of times, with vodka it is nice as well
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores-grew up at Camp, even made them at home recently to photograph our Christmas card
62. Sweetbreads-I loved this at Zinnia’s
63. Kaolin
64. Currywurst-In Germany
65. Durian
66. Frogs’ legs-in Florida and in Cape Girardeau for the first time at the Orleans Restaurant downtown.
67. Beignets, churros, elephant ears or funnel cake-New Orleans, Cafe du Monde and plenty of childhood funnel cakes.
68. Haggis
69. Fried plantain-this can regularly be found at the Whole Foods Market hot bar
70. Chitterlings, or andouillette
71. Gazpacho-home made is the best
72. Caviar and blini
73. Louche absinthe-I have had Lucid and I am just starting to experiment with absinthe.
74. Gjetost, or brunost
75. Roadkill-NEVER
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab-I got really sick from this in Madison Wisconsin so never again.
93. Rose harissa
94. Catfish-good old southern sytle catfish is a staple of life.
95. Mole poblano
96. Bagel and lox-I had this in Palm Springs on our last day there as we left the Dinah Shore weekend in April.
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake
Here is the link to a vegetarian take on this list:
http://vegetarian.about.com/b/2008/08/28/for-foodies-the-vegetarian-hundred.htm
1. Young coconut-I tried my first real coconut when it was opened for me in Bonaire. Since then, I have longed for more but when we bought the hairy fruit a few years back, opening it was quite the ordeal. It required a phone call to the store, a cleaver, and a lot of dangerous hacking. But oh, that fresh coconut milk and silky texture, almost made the danger worthwhile. I see this link shows you the steps for a young coconut and it looks a little less challenging. Stay tune for results.
Someone totally needs to build a contraption that opens coconuts safely.
2. Dolmas (stuffed grape leaves)-this is something I have had at a variety of Greek restaurants, Spiros especially.
3. Truffle oil - This is amazing and something we have learned to use to turn the ordinary into something extraordinary.
4. Pomelo - citrus fruit native to South East Asia
5. Kalamata olives - the large black olives with a meaty taste are now a snack staple, there are olive bars at most grocery stores for a little variety
6. Saffron - is the one of the most expensive spices
7. Inari sushi - a packet of fried bean curd, filled with rice
8. Huckleberries - range in color according to species from bright red, through dark purple, and into the blues. In taste the berries range from tart to sweet, with a flavor similar to that of a blueberry, especially in blue- and purple-colored variety
9. Cashew nut butter - almond and cashew butter are a decadent treat and both make exceptional PB&J sandwiches and can bulk up any breakfast item as well
10. Vegetarian black pudding
11. Vegetarian turducken
12. Indian barfi
13. Mangosteen
14. Poutine (you can find a vegan version in Brooklyn)
15. Gnocchi - we just made these with potato, sweet potato and whole grain flour, a Clean Living magazine recipe
16. Roasted chestnuts - I had a small bag of these at a holiday event in Lafayette Square and they reminded me of boiled peanuts, not my favorites
17. Baba ganoush
18. Wheatgrass juice - I really miss the juice bar at Wild Oats, this was just one of juice varieties there.
19. Soy cheese pizza
20. Banana roti
21. Laotian coffee
22. Chocolate chip cookie dough peanut butter milkshakes (in Chicago!)
23. Yucca or taro root
24. Fresh grilled corn on the cob - lots of locally grown good quality corn this last summer
25. Sangria - Modesto does a nice job
26. Macaroni and cheese
27. Persimmons
30. Steamed edamame with sea salt -Nobu
Of course, I have to do my own list so here goes. This is just a start for now:
Sharon's List
1. Taste top quality balsamic vinegar.
2. Just try it, really: Creamy Peter Pan or Jif peanut butter spooned into a bowl, pour Log Cabin maple syrup on top. Do not mix, eat just like that with the textures in tact. For some variety, try Karo syrup instead or any other kind of nut butter including more healthful varieties.
3. Something made with a real vanilla bean.
4. Dom Perignon champagne.
5. Minnesota Wild Rice from an Indian reservation, cooked with dried cranberries.
6. Lamb chops and mint jelly.
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