(no subject)
From: http://www.verygoodtaste.co.uk/uncategorised/the-omnivores-hundred/
"Here's a chance for a little interactivity for all the bloggers out there. Below is a list of 100 things that I think every good omnivore should have tried at least once in their life. The list includes fine food, strange food, everyday food and even some pretty bad food - but a good omnivore should really try it all. Don’t worry if you haven’t, mind you; neither have I, though I’ll be sure to work on it. Don’t worry if you don’t recognise everything in the hundred, either; Wikipedia has the answers.
Here’s what I want you to do:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results."
1. Venison (deer meat) -remains the greatest meat I have ever tasted
2. Nettle tea (stinging flowering plant- shouldn't sting when dried though)
3. Huevos rancheros
4. Steak tartare (meat dish made from finely chopped or ground raw beef or horse meat)
5. Crocodile
6. Black pudding (blood pudding is a British English term for sausage made by cooking blood with a filler until it is thick enough to congeal when cooled)
7. Cheese fondue (Diners use forks to dip bits of food (most often bread) into the warm semi-liquid sauce [commonly a cheese mix])
8. Carp (self explanatory)
9. Borscht (a vegetable soup from Eastern Europe. It is traditionally made with beetroot as a main ingredient which gives it a strong red color.)
10. Baba ghanoush (a popular Levantine dish of eggplant (aubergine) mashed and mixed with various seasonings)
11. Calamari (Mediterranean dishes involving squid, especially fried squid)
12. Pho (traditional Vietnamese rice-noodle soup dish)
13. PB&J sandwich
14. Aloo gobi (a "dry" Indian curry, i.e. it often does not have a liquid sauce.)
15. Hot dog from a street cart
16. Epoisses (cheese- has a powerful rich flavor, salty and creamy with a pungent smell)
17. Black truffle (the valuable and highly sought-after, edible fruiting body of a group of subterranean ascomycete fungi of the genus Tuber)
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes (is an heirloom plant, an open-pollinated (non-hybrid) cultivar of tomato)
22. Fresh wild berries
23. Foie gras (is "the liver of a duck or a goose that has been specially fattened by gavage" [as defined by French law])
24. Rice and beans
25. Brawn, or head cheese (is in fact not a cheese, but rather a terrine of meat from the head of a calf or pig (sometimes a sheep or cow). It may also include meat from the feet and heart. It is usually eaten cold or at room temperature as a luncheon meat. It is sometimes also known as souse meat, particularly if pickled with vinegar)
26. Raw Scotch Bonnet pepper (is a variety of chili pepper similar to and of the same species as the habanero. A cultivar of the habanero, it is one of the hottest peppers in the world. )
27. Dulce de leche (is a milk-based syrup. Found as both a sauce and a caramel-like candy, it is popular across Latin America. It is prepared by slowly heating sweetened milk to create a product similar in taste to caramel.)
28. Oysters -I loved these as a kid but can't stand to even think about them now.
29. Baklava (rich, sweet pastry featured in many cuisines of the former Ottoman(Turkey) and Iranian countries. It is a pastry made of layers of phyllo dough filled with chopped walnuts or pistachios and sweetened with syrup or honey)
30. Bagna cauda (warm dip typical of Piedmont, Italy. The dish, which is served and consumed in a manner similar to fondue, is made with garlic, anchovies, walnut or olive oil, butter, and sometimes cream. The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, celery, cauliflower, artichokes, peppers and onions)
31. Wasabi peas (Wasabi peas are dried green peas that are covered in a spicy coating made from wasabi powder) -I fucking hate wasabi. tastes like spicy dirt, much like dijon mustard and horseradish
32. Clam chowder in a sourdough bowl
33. Salted lassi (Lassi is a traditional North Indian drink originating from the Punjab region. It is made by blending yogurt with water, salt, and spices until frothy)
34. Sauerkraut (is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus)
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea (is a thick yellow cream made by heating unpasteurized cow's milk and then leaving it in shallow pans for several hours. During this time, the cream content rises to the surface and forms 'clots'- Clotted cream is generally served as part of a cream tea (also known as a Devonshire Tea) on (warm) scones with strawberry or raspberry jam.)
38. Vodka jelly (North Americans call them jello shooters)
39. Gumbo (Gumbo is a stew or soup originating in Louisiana, and found across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers and onion. The soup is traditionally served over rice)
40. Oxtail (the culinary name for the tail of a beef animal. (Formerly, it referred only to the tail of an ox, a castrated bull.) The oxtail of a steer typically weighs 2 to 4 lbs. (1-1.8 kg) and is skinned and cut into short lengths for sale.)
41. Curried goat
42. Whole insects
43. Phaal (Phall (sometimes spelt as phaal, phal or paal) is an Indian curry dish, which originated in South India. It is one of the hottest forms of curry regularly available, even hotter than the Vindaloo, using a large number of ground standard chillies, or a hotter type of chili such as scotch bonnet or habanero)
44. Goat's milk -at Whole Foods once I tried gouda made from goat's milk and almost vomited on the spot so that should count for something
45. Malt whisky from a bottle worth £60/$120 or more -man I wish
46. Fugu (the Japanese word for pufferfish and is also a Japanese dish prepared from the meat of pufferfish (normally species of Takifugu, Lagocephalus, or Sphoeroides) or porcupinefish of the genus Diodon. Because pufferfish is lethally poisonous if prepared incorrectly, fugu has become one of the most celebrated and notorious dishes in Japanese cuisine.)
47. Chicken tikka masala (is an Indian and Pakistani dish based on Indian-style roast chicken chunks (chicken tikka) cooked in a tomato, curry sauce. It has been hailed as "Britain's true national dish" but is popular throughout the world.)
48. Unagi (eel) -did. not. like.
49. Krispy Kreme original glazed doughnut (self explanitory)
50. Sea urchin (It is the gonads of this hermaphrodite sea creature that are scooped out of the urchin’s spiny shell in five custard-like, golden sections. Known in Japan as "uni" and traditionally considered an aphrodisiac, gonads are the only edible part of the urchin)
51. Prickly pear (from the cactus family)
52. Umeboshi (are pickled ume fruits. Ume is a species of fruit-bearing tree in the genus Prunus, which is often called a plum but is actually more closely related to the apricot. Umeboshi are a type of tsukemono, or traditional Japanese pickled food, and are very popular in Japan. Many Japanese have Umeboshi for breakfast or lunch.)
53. Abalone (medium-sized to very large edible sea snails, marine gastropod mollusks in the family Haliotidae and the genus Haliotis.)
54. Paneer (the most common Persian and South Asian cheese. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other food acid. The process is similar to queso blanco, except that paneer does not have salt added.)
55. McDonald’s Big Mac Meal
56. Spaetzle (are a type of egg noodle or dumpling found in cuisine from southern Germany and regions of neighboring Hungary, Austria, Switzerland, France (Alsace), and Italy (Bolzano-Bozen). They are known also in China.)
57. Dirty gin martini (A version of the martini is the "dirty" martini in which olive brine is used in place of, or alongside, vermouth. It is also generally garnished with an olive.) -I drink these all the time and everyone thinks it is gross!
58. Beer above 8% ABV
59. Poutine (French-Canadian dish consisting of fries topped with fresh cheese curds, covered with brown gravy and sometimes other additional ingredients)
60. Carob chips (Carob powder and carob chips are used as an ingredient in cakes and cookies. Carob is sometimes used as a substitute for chocolate. However, there is a significant difference in flavour. Carob is better suited to accompany fruit cooking (e.g. Apple and Carob cake) as it is milder and less bitter than chocolate.)
61. S’mores (traditional campfire treat popular in the United States and Canada, consisting of a roasted marshmallow and a slab of chocolate sandwiched between two pieces of graham cracker)
62. Sweetbreads (Sweetbreads are the thymus glands of lamb, beef, or pork. There are two different connected glands; one set in the neck and the other near the heart. Although both are edible, the heart thymus gland is generally favored because of its delicate flavor and texture, and is thus more expensive)
63. Kaolin (no idea what this is)
64. Currywurst (a German dish consisting of hot pork sausage (German: Wurst) cut into slices and seasoned with curry sauce (regularly consisting of ketchup or tomato paste blended with curry) and generous amounts of curry powder, or a ready-made ketchup-based sauce seasoned with curry and other spices)
65. Durian (Durian fruit is used to flavour a wide variety of sweet edibles such as traditional Malay candy, ice kachang, dodol, rose biscuits, and, with a touch of modern innovation, ice cream, milkshakes, mooncakes, Yule logs and cappuccino)
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake (Fried dough is a North American food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts [though it can be made at home])
68. Haggis (There are many recipes, most of which have in common the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours.)
69. Fried plantain (an African dish cooked wherever plantains grow, from West Africa through Central Africa to East Africa. It is called aloco in Côte D'Ivoire and dodo in Nigeria- The plantain is a crop in the genus Musa and is generally used for cooking, in contrast to the soft, sweet banana [which is sometimes called the dessert banana].)
70. Chitterlings, or andouillette (are the intestines of a pig that have been prepared as food. They are a type of offal.)
71. Gazpacho (cold Spanish soup originating in the Southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and certain Latin American countries. It descends from an ancient Andalusian concoction based on a combination of stale bread, garlic, olive oil, salt, and vinegar - a cold breadsoup.)
72. Caviar and blini (Blini are small, yeast-leavened, buckwheat pancakes that originally come from Russia. Classically they are served with sour cream and caviar or smoked salmon.)
73. Louche absinthe (Absinthe is traditionally a distilled, highly alcoholic (45%-75% ABV) beverage. It has similar effects to anise-flavored spirit derived from herbs, including the flowers and leaves of the herb Artemisia absinthium, also called wormwood)
74. Gjetost, or brunost (brown Norwegian whey cheese, also popular in Sweden, where it is called mesost- Geitost has a strong, sweet, yet somewhat sharp flavor with notes of caramel and goat's milk, while Gudbrandsdalsost is similar but more mellow in taste. The two varieties are often used as open sandwich toppings, on bread or malt loaf, or together with lefse. Brunost and lefse are used in some areas as a side dish to lutefisk.)
75. Roadkill
76. Baijiu (Chinese distilled alcoholic beverage. The name baijiu literally means "white liquor," "white alcohol" or "white spirits". Baijiu is often mistakenly translated as "wine" or "white wine," but it is actually a distilled liquor, generally about 80 to 120 proof, or 40-60% alcohol by volume (ABV))
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong (is a black tea originally from the Wuyi region of the Chinese province of Fujian. It is sometimes referred to as smoked tea. Lapsang is distinctive from all other types of tea because lapsang leaves are traditionally smoke-dried over pinewood fires, taking on a distinctive smoky flavour.)
80. Bellini (internationally well-known long drink cocktail that originated in Italy. It is a mixture of sparkling wine (traditionally Prosecco) and peach purée often served at celebrations. It is one of Italy's most popular cocktails)
81. Tom yum (is a soup originating from Thailand. It is perhaps one of the most famous dishes in Thai cuisine. It is widely served in neighboring countries such as Malaysia, Singapore, and Indonesia, and has been popularized around the world. Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, and crushed chili peppers.)
82. Eggs Benedict (dish that consists of a half of an English muffin, topped with ham or bacon, poached eggs, and hollandaise sauce.)
83. Pocky (a Japanese snack food produced by the Ezaki Glico Company of Japan. It was first sold in 1966, and consists of a biscuit stick coated with chocolate)
84. Tasting menu at a three-Michelin-star restaurant
85. Kobe beef ( refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. Kobe beef is renowned for its flavour, tenderness, and fatty well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki, ground hamburger patties and more)
86. Hare -having owned a pet rabbit, I could never eat one D:
87. Goulash (a (sometimes) spicy dish, originally from Hungary, usually made of beef, onions, red peppers, and paprika powder. Its name comes from Hungarian gulyás (pronounced goo-yash), the word for a cattle stockman or herdsman.)
88. Flowers
89. Horse
90. Criollo chocolate (criollo is the rarest and most expensive cocoa on the market and is native to Central America, the Caribbean islands and the northern tier of South American states.[35] There is some dispute about the genetic purity of cocoas sold today as Criollo, as most populations have been exposed to the genetic influence of other varieties. Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The flavor of Criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration)
91. Spam (originally referred to a canned meat product sold by the Hormel Foods Corporation. Since then, many other uses of the term have emerged.)
92. Soft shell crab (a seafood delicacy with the entire crustacean capable of being eaten, a result of catching and cooking crabs shortly after they molt their hard shell.)
93. Rose harissa (Harissa is a North African hot red sauce or paste made from chili peppers (often smoked or dried) and garlic, often with coriander and caraway or cumin and served with olive oil. It may also contain tomatoes. It somewhat resembles sambal and chili sauce. One well-known and expensive variety, "rose harissa," also includes rose petals.)
94. Catfish
95. Mole poblano (a popular sauce in Mexican cuisine and is the mole that most people in the U.S. think of when they think of mole. Mole poblano is prepared with dried chile peppers (commonly ancho, pasilla, mulato and chipotle), ground nuts and/or seeds (almonds, indigenous peanuts, and/or sesame seeds), spices, Mexican chocolate (cacao ground with sugar and cinnamon and occasionally nuts), salt, and a variety of other ingredients including charred avocado leaves, onions, garlic.)
96. Bagel and lox (Lox is salmon fillet that has been cured. In its most popular form, it is thinly sliced (less than 5 millimeters in thickness) and, typically, served on a bagel, often with cream cheese and capers)
97. Lobster Thermidor (a French dish consisting of a creamy, cheesy mixture of cooked lobster meat, egg yolks, and brandy or sherry, stuffed into a lobster shell, and optionally served with an oven-browned cheese crust.)
98. Polenta (a dish made from boiled cornmeal)
99. Jamaican Blue Mountain coffee
100. Snake
Life is still shit but who even cares anymore. I'm drinking wine in my underwear.
"Here's a chance for a little interactivity for all the bloggers out there. Below is a list of 100 things that I think every good omnivore should have tried at least once in their life. The list includes fine food, strange food, everyday food and even some pretty bad food - but a good omnivore should really try it all. Don’t worry if you haven’t, mind you; neither have I, though I’ll be sure to work on it. Don’t worry if you don’t recognise everything in the hundred, either; Wikipedia has the answers.
Here’s what I want you to do:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results."
1. Venison (deer meat) -remains the greatest meat I have ever tasted
2. Nettle tea (stinging flowering plant- shouldn't sting when dried though)
3. Huevos rancheros
4. Steak tartare (meat dish made from finely chopped or ground raw beef or horse meat)
5. Crocodile
6. Black pudding (blood pudding is a British English term for sausage made by cooking blood with a filler until it is thick enough to congeal when cooled)
7. Cheese fondue (Diners use forks to dip bits of food (most often bread) into the warm semi-liquid sauce [commonly a cheese mix])
8. Carp (self explanatory)
9. Borscht (a vegetable soup from Eastern Europe. It is traditionally made with beetroot as a main ingredient which gives it a strong red color.)
10. Baba ghanoush (a popular Levantine dish of eggplant (aubergine) mashed and mixed with various seasonings)
11. Calamari (Mediterranean dishes involving squid, especially fried squid)
12. Pho (traditional Vietnamese rice-noodle soup dish)
13. PB&J sandwich
14. Aloo gobi (a "dry" Indian curry, i.e. it often does not have a liquid sauce.)
15. Hot dog from a street cart
16. Epoisses (cheese- has a powerful rich flavor, salty and creamy with a pungent smell)
17. Black truffle (the valuable and highly sought-after, edible fruiting body of a group of subterranean ascomycete fungi of the genus Tuber)
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes (is an heirloom plant, an open-pollinated (non-hybrid) cultivar of tomato)
22. Fresh wild berries
23. Foie gras (is "the liver of a duck or a goose that has been specially fattened by gavage" [as defined by French law])
24. Rice and beans
25. Brawn, or head cheese (is in fact not a cheese, but rather a terrine of meat from the head of a calf or pig (sometimes a sheep or cow). It may also include meat from the feet and heart. It is usually eaten cold or at room temperature as a luncheon meat. It is sometimes also known as souse meat, particularly if pickled with vinegar)
26. Raw Scotch Bonnet pepper (is a variety of chili pepper similar to and of the same species as the habanero. A cultivar of the habanero, it is one of the hottest peppers in the world. )
27. Dulce de leche (is a milk-based syrup. Found as both a sauce and a caramel-like candy, it is popular across Latin America. It is prepared by slowly heating sweetened milk to create a product similar in taste to caramel.)
28. Oysters -I loved these as a kid but can't stand to even think about them now.
29. Baklava (rich, sweet pastry featured in many cuisines of the former Ottoman(Turkey) and Iranian countries. It is a pastry made of layers of phyllo dough filled with chopped walnuts or pistachios and sweetened with syrup or honey)
30. Bagna cauda (warm dip typical of Piedmont, Italy. The dish, which is served and consumed in a manner similar to fondue, is made with garlic, anchovies, walnut or olive oil, butter, and sometimes cream. The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, celery, cauliflower, artichokes, peppers and onions)
31. Wasabi peas (Wasabi peas are dried green peas that are covered in a spicy coating made from wasabi powder) -I fucking hate wasabi. tastes like spicy dirt, much like dijon mustard and horseradish
32. Clam chowder in a sourdough bowl
33. Salted lassi (Lassi is a traditional North Indian drink originating from the Punjab region. It is made by blending yogurt with water, salt, and spices until frothy)
34. Sauerkraut (is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus)
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea (is a thick yellow cream made by heating unpasteurized cow's milk and then leaving it in shallow pans for several hours. During this time, the cream content rises to the surface and forms 'clots'- Clotted cream is generally served as part of a cream tea (also known as a Devonshire Tea) on (warm) scones with strawberry or raspberry jam.)
38. Vodka jelly (North Americans call them jello shooters)
39. Gumbo (Gumbo is a stew or soup originating in Louisiana, and found across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers and onion. The soup is traditionally served over rice)
40. Oxtail (the culinary name for the tail of a beef animal. (Formerly, it referred only to the tail of an ox, a castrated bull.) The oxtail of a steer typically weighs 2 to 4 lbs. (1-1.8 kg) and is skinned and cut into short lengths for sale.)
41. Curried goat
42. Whole insects
43. Phaal (Phall (sometimes spelt as phaal, phal or paal) is an Indian curry dish, which originated in South India. It is one of the hottest forms of curry regularly available, even hotter than the Vindaloo, using a large number of ground standard chillies, or a hotter type of chili such as scotch bonnet or habanero)
44. Goat's milk -at Whole Foods once I tried gouda made from goat's milk and almost vomited on the spot so that should count for something
45. Malt whisky from a bottle worth £60/$120 or more -man I wish
46. Fugu (the Japanese word for pufferfish and is also a Japanese dish prepared from the meat of pufferfish (normally species of Takifugu, Lagocephalus, or Sphoeroides) or porcupinefish of the genus Diodon. Because pufferfish is lethally poisonous if prepared incorrectly, fugu has become one of the most celebrated and notorious dishes in Japanese cuisine.)
47. Chicken tikka masala (is an Indian and Pakistani dish based on Indian-style roast chicken chunks (chicken tikka) cooked in a tomato, curry sauce. It has been hailed as "Britain's true national dish" but is popular throughout the world.)
48. Unagi (eel) -did. not. like.
49. Krispy Kreme original glazed doughnut (self explanitory)
50. Sea urchin (It is the gonads of this hermaphrodite sea creature that are scooped out of the urchin’s spiny shell in five custard-like, golden sections. Known in Japan as "uni" and traditionally considered an aphrodisiac, gonads are the only edible part of the urchin)
51. Prickly pear (from the cactus family)
52. Umeboshi (are pickled ume fruits. Ume is a species of fruit-bearing tree in the genus Prunus, which is often called a plum but is actually more closely related to the apricot. Umeboshi are a type of tsukemono, or traditional Japanese pickled food, and are very popular in Japan. Many Japanese have Umeboshi for breakfast or lunch.)
53. Abalone (medium-sized to very large edible sea snails, marine gastropod mollusks in the family Haliotidae and the genus Haliotis.)
54. Paneer (the most common Persian and South Asian cheese. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other food acid. The process is similar to queso blanco, except that paneer does not have salt added.)
55. McDonald’s Big Mac Meal
56. Spaetzle (are a type of egg noodle or dumpling found in cuisine from southern Germany and regions of neighboring Hungary, Austria, Switzerland, France (Alsace), and Italy (Bolzano-Bozen). They are known also in China.)
57. Dirty gin martini (A version of the martini is the "dirty" martini in which olive brine is used in place of, or alongside, vermouth. It is also generally garnished with an olive.) -I drink these all the time and everyone thinks it is gross!
58. Beer above 8% ABV
59. Poutine (French-Canadian dish consisting of fries topped with fresh cheese curds, covered with brown gravy and sometimes other additional ingredients)
60. Carob chips (Carob powder and carob chips are used as an ingredient in cakes and cookies. Carob is sometimes used as a substitute for chocolate. However, there is a significant difference in flavour. Carob is better suited to accompany fruit cooking (e.g. Apple and Carob cake) as it is milder and less bitter than chocolate.)
61. S’mores (traditional campfire treat popular in the United States and Canada, consisting of a roasted marshmallow and a slab of chocolate sandwiched between two pieces of graham cracker)
62. Sweetbreads (Sweetbreads are the thymus glands of lamb, beef, or pork. There are two different connected glands; one set in the neck and the other near the heart. Although both are edible, the heart thymus gland is generally favored because of its delicate flavor and texture, and is thus more expensive)
63. Kaolin (no idea what this is)
64. Currywurst (a German dish consisting of hot pork sausage (German: Wurst) cut into slices and seasoned with curry sauce (regularly consisting of ketchup or tomato paste blended with curry) and generous amounts of curry powder, or a ready-made ketchup-based sauce seasoned with curry and other spices)
65. Durian (Durian fruit is used to flavour a wide variety of sweet edibles such as traditional Malay candy, ice kachang, dodol, rose biscuits, and, with a touch of modern innovation, ice cream, milkshakes, mooncakes, Yule logs and cappuccino)
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake (Fried dough is a North American food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts [though it can be made at home])
68. Haggis (There are many recipes, most of which have in common the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours.)
69. Fried plantain (an African dish cooked wherever plantains grow, from West Africa through Central Africa to East Africa. It is called aloco in Côte D'Ivoire and dodo in Nigeria- The plantain is a crop in the genus Musa and is generally used for cooking, in contrast to the soft, sweet banana [which is sometimes called the dessert banana].)
70. Chitterlings, or andouillette (are the intestines of a pig that have been prepared as food. They are a type of offal.)
71. Gazpacho (cold Spanish soup originating in the Southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and certain Latin American countries. It descends from an ancient Andalusian concoction based on a combination of stale bread, garlic, olive oil, salt, and vinegar - a cold breadsoup.)
72. Caviar and blini (Blini are small, yeast-leavened, buckwheat pancakes that originally come from Russia. Classically they are served with sour cream and caviar or smoked salmon.)
73. Louche absinthe (Absinthe is traditionally a distilled, highly alcoholic (45%-75% ABV) beverage. It has similar effects to anise-flavored spirit derived from herbs, including the flowers and leaves of the herb Artemisia absinthium, also called wormwood)
74. Gjetost, or brunost (brown Norwegian whey cheese, also popular in Sweden, where it is called mesost- Geitost has a strong, sweet, yet somewhat sharp flavor with notes of caramel and goat's milk, while Gudbrandsdalsost is similar but more mellow in taste. The two varieties are often used as open sandwich toppings, on bread or malt loaf, or together with lefse. Brunost and lefse are used in some areas as a side dish to lutefisk.)
75. Roadkill
76. Baijiu (Chinese distilled alcoholic beverage. The name baijiu literally means "white liquor," "white alcohol" or "white spirits". Baijiu is often mistakenly translated as "wine" or "white wine," but it is actually a distilled liquor, generally about 80 to 120 proof, or 40-60% alcohol by volume (ABV))
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong (is a black tea originally from the Wuyi region of the Chinese province of Fujian. It is sometimes referred to as smoked tea. Lapsang is distinctive from all other types of tea because lapsang leaves are traditionally smoke-dried over pinewood fires, taking on a distinctive smoky flavour.)
80. Bellini (internationally well-known long drink cocktail that originated in Italy. It is a mixture of sparkling wine (traditionally Prosecco) and peach purée often served at celebrations. It is one of Italy's most popular cocktails)
81. Tom yum (is a soup originating from Thailand. It is perhaps one of the most famous dishes in Thai cuisine. It is widely served in neighboring countries such as Malaysia, Singapore, and Indonesia, and has been popularized around the world. Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, and crushed chili peppers.)
82. Eggs Benedict (dish that consists of a half of an English muffin, topped with ham or bacon, poached eggs, and hollandaise sauce.)
83. Pocky (a Japanese snack food produced by the Ezaki Glico Company of Japan. It was first sold in 1966, and consists of a biscuit stick coated with chocolate)
84. Tasting menu at a three-Michelin-star restaurant
85. Kobe beef ( refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. Kobe beef is renowned for its flavour, tenderness, and fatty well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki, ground hamburger patties and more)
86. Hare -having owned a pet rabbit, I could never eat one D:
87. Goulash (a (sometimes) spicy dish, originally from Hungary, usually made of beef, onions, red peppers, and paprika powder. Its name comes from Hungarian gulyás (pronounced goo-yash), the word for a cattle stockman or herdsman.)
88. Flowers
89. Horse
90. Criollo chocolate (criollo is the rarest and most expensive cocoa on the market and is native to Central America, the Caribbean islands and the northern tier of South American states.[35] There is some dispute about the genetic purity of cocoas sold today as Criollo, as most populations have been exposed to the genetic influence of other varieties. Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The flavor of Criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration)
91. Spam (originally referred to a canned meat product sold by the Hormel Foods Corporation. Since then, many other uses of the term have emerged.)
92. Soft shell crab (a seafood delicacy with the entire crustacean capable of being eaten, a result of catching and cooking crabs shortly after they molt their hard shell.)
93. Rose harissa (Harissa is a North African hot red sauce or paste made from chili peppers (often smoked or dried) and garlic, often with coriander and caraway or cumin and served with olive oil. It may also contain tomatoes. It somewhat resembles sambal and chili sauce. One well-known and expensive variety, "rose harissa," also includes rose petals.)
94. Catfish
95. Mole poblano (a popular sauce in Mexican cuisine and is the mole that most people in the U.S. think of when they think of mole. Mole poblano is prepared with dried chile peppers (commonly ancho, pasilla, mulato and chipotle), ground nuts and/or seeds (almonds, indigenous peanuts, and/or sesame seeds), spices, Mexican chocolate (cacao ground with sugar and cinnamon and occasionally nuts), salt, and a variety of other ingredients including charred avocado leaves, onions, garlic.)
96. Bagel and lox (Lox is salmon fillet that has been cured. In its most popular form, it is thinly sliced (less than 5 millimeters in thickness) and, typically, served on a bagel, often with cream cheese and capers)
97. Lobster Thermidor (a French dish consisting of a creamy, cheesy mixture of cooked lobster meat, egg yolks, and brandy or sherry, stuffed into a lobster shell, and optionally served with an oven-browned cheese crust.)
98. Polenta (a dish made from boiled cornmeal)
99. Jamaican Blue Mountain coffee
100. Snake
Life is still shit but who even cares anymore. I'm drinking wine in my underwear.