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Food Meme
From redbird:

This one actually seems potentially interesting, so I'm doing it. If you wish to play:

The list is 100 things that the blog Very Good Taste thinks omnivores should have eaten at least once.

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
2a) Italicize any item you'll never eat again.
2b) Asterisk any items you'd be willing to try but have not yet.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment at the originating site linking to your results.

1. Venison
2. Nettle tea
3. Huevos rancheros A very washed out English version to be honest.
4. Steak tartare
5. Crocodile Actually I am not 100% certain; I've had alligator many times.
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
(in New York even)
16. Epoisses
(but honestly, why Epoisses rather than Livarot or Pont L'Eveque or dozens of other local French cheese?)
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. *Heirloom tomatoes (not convinced this isn't a bit pointless though; I'm a big fan of cultivation)
22. Fresh wild berries (blackberries, raspberries, bilberries, strawberries)
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
I realised I had when I saw the picture. Not very nice.
26. Raw Scotch Bonnet pepper . No, even mild chillies blow my head off. I've eaten some pretty hot Thai chillies by mistake though.
27. Dulce de leche
28. Oysters
29. Baklava
*30. Bagna cauda (though this appears to have got its place owing to a mention on Babylon 5; is this really a delicacy?)
31. Wasabi peas
32. Clam chowder
in a *sourdough bowl (sounds very nice in fact)
33. Salted lassi
34. Sauerkraut
35. Root beer float
(but prefer Coke float to be honest)
36. Cognac with a fat cigar (not about to smoke, though may take it up when I'm 80)
37. Clotted cream tea
38. Vodka jelly
39. Gumbo
40. Oxtail
41. Curried goat

*42. Whole insects (obviously I've eaten many many flies in my beer but I don't think that's what they mean).
43. Phaal (no, food for silly boys and not a genuine regional style)
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
*46. Fugu (I do wonder if this is another macho-type dish, though)
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
(I didn't much like it; I suspect it might have been a bit off and want to try it somewhere excellent)
*51. Prickly pear (only prickly pear candies; based on those I'd love to try it)
52. Umeboshi (one of those, ooh, horrid, let me have a bit more, tastes)
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
(but it's not my abusive McDonald's product of choice, which is the Double Sausage and Egg McMuffin)
*56. Spaetzle
*57. Dirty gin martini (want to try it now)
58. Beer above 8% ABV
59. Poutine
(Cheesy chips!)
60. Carob chips (nasty chocolate substitute)
61. S’mores
62. Sweetbreads
(complicated; the term is used for thymus, pancreas and testicles at least; I've had food served as 'sweetbreads' many times).
63. Kaolin (kaolin & morphine, but also I think indigestion tablets have kaolin)
64. Currywurst (actually the dutch version)
65. Durian (we kept the fresh durian in the shed. It was delicious in a sort of weird way)
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
(My father believes that funnel cake is the peak of American civilisation)
68. Haggis
69. Fried plantains
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
(one of my favourite foods)
*75. Roadkill (actually I suspect I probably have without knowing it)
*76. Baijiu (suspect this is not worth seeking out)
77. Hostess Fruit Pie (oh how we missed Mr Kipling)
78. Snails
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky

*84. Tasting menu at a three-Michelin-star restaurant. (No, only the two-star Manoir Aux Quat' Saisons and the one-star (but wildly exciting) Winteringham Fields).
*85. Kobe beef (not in anti-consumer year for sure)
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
*93. Rose harissa (and I must try it now I know it exists; £3.59 a pot!)
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
(but it's now wildly expensive and there are many other fine single estate coffees)
100. Snake

OK. I think this is a pretty good list. Of the 15 and two-halves I haven't tried, 2 are easy to achieve and sound like they might be worth it (rose harissa and the dirty martini). 1/2 is stupid (cigar), 2 are painful (scotch bonnet and phaal). 2 are available but very expensive (kobe beef and tasting menu -- there are only 3 3* Michelin restaurants in the UK). 5 are food eaten locally by the poor that people haven't really found worth exporting (spaetzle, carp, roadkill, baijiu, insects) and I'd eat them if I were in the relevant places. Sourdough bread bowl is probably nice but I've had clam chowder with sourdough bread and I'm not about to search out the speciality. Prickly pear will certainly be on my 'to eat' list if I'm in the right part of the world, ditto bagna cauda; fugu probably won't be though I'd eat it if served it. That leaves heirloom tomatoes, which seem pointless to me; unlike wild strawberries, where the point is that they're growing wild. If you're growing/buying a cultivated vegetable, why not grow/buy a variety based on taste rather than history?

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re heirloom tomatoes

For me, heirloom tomatoes has been precisely about taste, that a great deal of fruit development has been for shelf-life, transportability, canning, colour, shape, etc, and that your actual flavour has been fairly low on the list. But for sure some of the black/purple varieties are rather striking to look at.

(Have, since beginning this comment, read the wikipedia article on heirloom tomatoes, which seems to have very little to do with my experience/understanding of the term... forgive me if we are talking at cross-purposes. For me, an heirloom tomato, essentially, is a pre-ww2 variety, and pragmatically, anything in a Digger's catalogue.)

Re: re heirloom tomatoes

Made me think of those weird green lumpy things that you get in France and Italy and are, completely counter-intuitively, delicious.

Re: re heirloom tomatoes

I like 'em on toast with a crack of pepper and a crunch of salt.

Re: re heirloom tomatoes

Are the tomatoes toasted?

Re: re heirloom tomatoes

no, just thinly sliced... they are cooler than the toasted bread/bagel, for the contrast.

if there's fresh basil or parsley, that might also be included, but it's not what I would call "bruschetta"

Rose harissa and the dirty martini are both brilliant, though for some reason (before trying one) the idea of a dirty martini made me want to gag.

Our house went through a long phase of adding Rose harissa to anything that sat still long enough though. Great stuff.

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