Food meme

OK, foodie that I am, I can't resist this one…

Directions:

    * Copy this list of 100 foods (ranging from the mundane to the exotic) to your blog
    * Bold any items that you have eaten/tried
    * Star (*) any items that you love/consume regularly

    * Cross out any items you would never consider even trying

and I'm going to add italics for dishes/ingredients I've actually cooked myself, since cooking's sort of a hobby for me.

For me, this list is far from inclusive.  For example, I made it a point to visit a 'bush tucker' restaurant when I was in Sydney to sing at the Opera House (very good food, actually), and one of the great joys of living in Southern California is the wide ethnic spread of our population, and the number of people who've opened restaurants and groceries so they can eat 'like home'.

The List

1. Venison * (best I ever had was in Yucatan, years ago, and was brought in by hunters who worked for the – then, at least – best restaurant in Marida…  Carne asada style…)
2. Nettle tea
3. Huevos rancheros *
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue *
8. Carp

9. Borscht

10. Baba ghanoush *
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi *
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes (and mead – from honey – made by friends)
19. Steamed pork buns *

20. Pistachio ice cream *

21. Heirloom tomatoes * (made tomato sauce with heirlooms from the farmer's market on Saturday, actually)
22. Fresh wild berries
23. Foie gras (but probably will never do so again; way too rich, like eating butter, aside from the possible cruelty issue…)

24. Rice and beans * (many variations, from Louisiana-style red beans and rice, to Cuban Moros y Cristianos, and a bunch of others in between; legumes and rice is one of those combinations that can be played with infinitely…)

25. Brawn, or head cheese

26. Raw Scotch Bonnet pepper (if it's a pepper, I've consumed it… and probably cooked with it… but, no, I didn't bite into the pepper itself.  It was minced into salsa, OK?)
27. Dulce de leche *
28. Oysters (As cooked by an Aussie chef who had a local - now unfortunately closed – restaurant, they were terrific.  Raw on the half shell… not so much)

29. Baklava *  (I have a friend, of French/Egyptian descent, who makes the best.  Mine – although from her recipe – isn't quite as great, but is certainly edible…)
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl (but other soups/stews/chouders/chilis in bread bowls, yes…)

33. Salted lassi
34. Sauerkraut (there are a number of neat things you can do with it, but I buy it already made…)
35. Root beer float *

36. Cognac with a fat cigar
37. Clotted cream tea (Hey, folks, I do a presentation for women's clubs and such on British types of tea – the meal, not just the beverage. High tea isn't what you think!)
38. Vodka jelly/Jell-O (How about champagne jelly/gelee *???)
39. Gumbo
40. Oxtail
41. Curried goat (nothing against it; just haven't had it curried.)
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more  (Ok, I rarely drink – Mom and my SO are both teatotal – but I've got a stash of good wine and liquor that runs to roughly 20 bottles at the present time.  All of it is for cooking with, though, and whiskey is about my least favorite tipple, anyway.)
46. Fugu
47. Chicken tikka masala *** (Yum…)
48. Eel
49. Krispy Kreme original glazed doughnut (vastly overrated…)
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini (see #45…)
58. Beer above 8% ABV (see #45 – beer comes in a very close second to whiskey on the 'no, thank you' list, anyway)
59. Poutine
60. Carob chips (in my wasted '60s-vintage youth…  I go for the Sharfen Berger, now…)
61. S’mores

62. Sweetbreads
63. Kaolin
64. Currywurst (well, an American version…)
65. Durian

66. Frogs' legs

67. Beignets, churros, elephant ears or funnel cake (all of the above…)
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho

72. Caviar and blini

73. Louche absinthe (see #45)
74. Gjetost, or brunost
75. Roadkill

76. Baijiu (see #45)
77. Hostess Fruit Pie ('fried pies', yes, but I don't know if any of them were actually Hostess)
78. Snails
79. Lapsang souchong
80. Lutefisk
81. Tom yum

82. Eggs Benedict (try Sauce Maltaise instead of the Hollandaise – just use orange juice instead of lemon… Maltaise is also seriously yummy on asparagus and broccoli.)
83. Pocky

84. Tasting menu at a three-Michelin-star restaurant (and, no, you don't want to know what it cost – for just me; I was alone – but, yes, it was wonderful!)
85. Kobe beef
86. Hare (does rabbit count?)
87. Goulash

88. Flowers

89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa (ok, the harissa I familiar with doesn't have rose in it – it's a North African hot pepper condiment – but I've infused rose petals and used rosewater in a lot of things.  In medieval and Renaissance times, it was used pretty much any place we would now use vanilla, and I worked at Renn faires for years…)
94. Catfish
95. Mole poblano * (in the style taught to me by a lovely lady in Oaxaca when I was working there…)

96. Bagel and lox

97. Lobster Thermidor
98. Polenta *
99. Jamaican Blue Mountain coffee

100. Snake (we caught it ourselves, too…  Crazy archaeologists…)

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