Food Meme

[beah]

Okay, I'll play. "From 'verygoodtaste' dot co dot uk, a list of 100 foods every omnivore should eat!" Bold the ones you've eaten, cross off the ones you don't dare try.  I've had at least 64 of these, and there's nothing I wouldn't "dare" try, so I've crossed off the ones I might say no to if offered them.

Comments

[veek]

PB&J sandwich (hasn't everybody?)

...on the planet? No. I never knew peanut butter until I came to the States, and probably didn't have a PB&J sandwich until some years after that.

[beah]

Oops, that was a parenthetical left over from the person I copied the meme from. I totally agree with you.

[chiashurb]

Yeah, no, I know it's totally a US thing, it's just such a universal US thing that it weirds me to think of a life without having had it.

[melebeth]

Big Macs as a "should" eat? Bizarre.

[muffyjo]

Oooh! Interesting...things I've not tried...
5. Crocodile
16. Epoisses (not quite sure what it is? Will look it up)
30. Bagna cauda (again, not sure what it is)
43. Phaal
46. Fugu (I'm with you, no desire there)
63. Kaolin - not on purpose, certainly.
72. Caviar and blini (yep, separately but not together)
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
93. Rose harissa

The rest I've had. Wow. Cool list! Thanks!

[beah]

Epoisses is a stinky French cheese. Definitely worth eating. I'd like to try drinking absinthe the Louche way, too - dilute with water, pour over sugar cube using special spoon.

[veek]

Bagna cauda is literally translated as hot bath. Put down a whole lot of whole garlic cloves in an oven-safe dish. Add a couple of anchovy fillets. Pour a lot of olive oil over that. Put in a low oven for I don't remember how long, but long. After, the garlic and anchovies will be all melty; mush them into a paste (which will still be under an oil bath). Use as a dip for bread.

[pekmez]

I haven't had bagna cauda but I WANT it now. Like, for dinner this weekend. And you know, there is absolutely nothing stopping me from making it, except a little grocery shopping. (I don't think I want to use our entire supply of CSA garlic in this.)

[jacflash]

"Louche" is the old-school French service for absinthe, where one drips ice water into it and it precipitates the oils, making it cloudy-opalescent. That and Sazeracs are really the only good things to do with absinthe, IME (and I've tried most of the classic recipes). If and when you're out this way, I have some excellent high-end absinthe I'd be happy to share with you.

[beah]

I will have to take you up on that sometime!

[chiashurb]

Thanks for the geophagy tip. I had no idea!