interstice (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
interstice) wrote2008-08-14 10:55 pm
interstice) wrote2008-08-14 10:55 pm
great god pan
Here's one of those meme thingies. I stole it and g-d willing I'll never do one of these again. Mostly I'm doing it to brag about the only aspect of my life in which I have an adventurous demeanor. The ones I've eaten are in bold. The ones I've personally prepared are italicized (and counting preparation as the hardest part of preparing the distinctive part of the dish within reason; e.g. I've brewed lapsang souchong, but it's not different from brewing any tea, and I've not smoked it myself, so it's not italicized). If I've had them in a culturally-significant context, they're underlined. I am pretty picky about it; e.g. Chinese food from Chinatown is not enough.
1. Venison
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 (NYC bèbè)
16. Epoisses (I had to look this one up, but I had eaten it. Stinky cheese from Burgundy. And I had it in Burgundy.)
17. Black truffle (only the obligatory little tiny flecks analogous to those bits in vanilla ice cream, so not really.)
18. Fruit wine made from something other than grapes (tomato and watermelon. both were shit.)
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries (self-picked in Pacific NW)
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper (WTF?!)
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Dosai
37. Clotted cream tea
38. Vodka jelly (jello shot)
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more (sigh)
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut (hot off the conveyor belt around midnight)
50. Sea urchin
51. Prickly pear
52. Umeboshi (embedded in a riceball)
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle (mit speck)
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine (although it wasn't very good, nor authentic...)
60. Carob chips (some people use this instead of chocolate. I've never understood those people.)
61. S’mores
62. Sweetbreads (srsly. It was delicious.)
63. Kaolin (Apparently this is the kao in kaopectate. Is it referring to the clay that people eat in places like Haiti and South Carolina?)
64. Currywurst
65. Durian (only in a custard, but it was foul enough...)
66. Frogs’ legs
67. Beignets, churros, elephant earsor and funnel cake (although I never got around to frying my own Mars bar or twinkie...)
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette (With moutarde a l'ancienne, it is incredible. Just trust me and don't look it up on wikipedia before you try it.)
71. Gazpacho
72. Caviar and blini
73. Louche absinthe (I've had louche fake-absinthe, but no wormwood so no dice.)
74. Gjetost, or brunost (the one and only cheese I will never eat again. Velveeta before gjetost!)
75. Dumpster-dive bagels (I changed this from roadkill... seriously, WTF?!)
76. Baijiu
77. Hostess Fruit Pie
78. Snail (aside: on a Customs declaration form, there is a question: "Are you importing live snails or active germ culture?")
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant (not quite yet)
85. Kobe beef
86. Hare
87. Goulash
88. Flowers (although mostly as edible garnish; I've never had a flower salad or anything. I include it because I got the pure sensory experience, however brief.)
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa (although harissa, yes of course)
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor (why bother? Just serve the damned crustacean with butter. If you have to fuss about it, clarify the butter yourself or something. Sheesh.)
98. Polenta
99. Jamaican Blue Mountain coffee (and I hated it; compared to other coffee varieties, it was like pickle juice)
100. Pigeon
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 (NYC bèbè)
16. Epoisses (I had to look this one up, but I had eaten it. Stinky cheese from Burgundy. And I had it in Burgundy.)
17. Black truffle (only the obligatory little tiny flecks analogous to those bits in vanilla ice cream, so not really.)
18. Fruit wine made from something other than grapes (tomato and watermelon. both were shit.)
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries (self-picked in Pacific NW)
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper (WTF?!)
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Dosai
37. Clotted cream tea
38. Vodka jelly (jello shot)
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more (sigh)
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut (hot off the conveyor belt around midnight)
50. Sea urchin
51. Prickly pear
52. Umeboshi (embedded in a riceball)
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle (mit speck)
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine (although it wasn't very good, nor authentic...)
60. Carob chips (some people use this instead of chocolate. I've never understood those people.)
61. S’mores
62. Sweetbreads (srsly. It was delicious.)
63. Kaolin (Apparently this is the kao in kaopectate. Is it referring to the clay that people eat in places like Haiti and South Carolina?)
64. Currywurst
65. Durian (only in a custard, but it was foul enough...)
66. Frogs’ legs
67. Beignets, churros, elephant ears
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette (With moutarde a l'ancienne, it is incredible. Just trust me and don't look it up on wikipedia before you try it.)
71. Gazpacho
72. Caviar and blini
73. Louche absinthe (I've had louche fake-absinthe, but no wormwood so no dice.)
74. Gjetost, or brunost (the one and only cheese I will never eat again. Velveeta before gjetost!)
75. Dumpster-dive bagels (I changed this from roadkill... seriously, WTF?!)
76. Baijiu
77. Hostess Fruit Pie
78. Snail (aside: on a Customs declaration form, there is a question: "Are you importing live snails or active germ culture?")
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant (not quite yet)
85. Kobe beef
86. Hare
87. Goulash
88. Flowers (although mostly as edible garnish; I've never had a flower salad or anything. I include it because I got the pure sensory experience, however brief.)
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa (although harissa, yes of course)
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor (why bother? Just serve the damned crustacean with butter. If you have to fuss about it, clarify the butter yourself or something. Sheesh.)
98. Polenta
99. Jamaican Blue Mountain coffee (and I hated it; compared to other coffee varieties, it was like pickle juice)
100. Pigeon
new items
101. Microbrew/local mead (I've heard that it makes a night/day difference, and I can't stand the few commercial meads there are.)
102. Ortolan (http://en.wikipedia.org/wiki/Ortolan_Bunting#Gastronomy), the pinnacle of cruelty.
103. Those anti-popsicles made from meat broths gelatinized by that hydrocolloid which is congealed when warm, and "melts" as it cools down to room temperature.
104. Chocolate "molten" cake (or, undercooked chocolate soufflé)
105. A proper lasagne, with Béchamel sauce as the primary binder, instead of ricotta.
106. A can's worth of tuna fish, unadorned.
107. Seared rare tuna steak
108. Azuki bean dessert soup (I made this for a hippie pot-luck; I didn't like it much at all. As a sort of odd aside, this has sentimental value to me since the person who went out of his way to tell me that he liked it, died in a wilderness accident a few years later. I was pretty bummed out about how the dish had come out & I really appreciated the compliment from an all-around kind & honest person. I wish I'd gotten to know him better.)
109. Drunken live shrimp (http://www.weirdmeat.com/2006/02/shanghai-drunken-shrimp.html).
110. Moules frites
111. Roast wild boar
112. Aussie meat pie
113. Gueuze
114. Fresh lychee
115. Black pudding
Re: new items
Re: new items
I do not know if ortolan is crueler than some other foods. Like ones where they cut chunks out of living things to prepare for you. Or kobe beef, but then again, kobe beef is surrounded by misinformation.
In defense of eating alive or recently-alive things, I can honestly say that the best meat I have ever had in my whole life came from a pig my uncle slaughtered earlier that day. Holy moly, everything about it was delicious. I have heard since then that most meat (world-wide) is fairly 'fresh'. However, in America we are used to getting aged meat that has traveled a good distance under refrigeration from where it was killed. I do not know if this is rumor or fact, but I know that pig was delicious and I would slaughter one myself with my bare hands for another tasty portion of its prepared muscles.
Re: omitting "snake". I had my chance to eat pretty-fresh rattlesnake, but hedged about it, not knowing how to prepare it or what potential germs were involved (re: freshness and unskilled prep.). Inside they smell like fish! Also, if you're going to practice dressing your own meats, I recommend snake if you get bored of fish. They're just a tube of meat with a zillion tiny ribs. The organs practically drop right out in their .. whatever that thin connective tissue is.
Plus, with some practice and space, you can cure and preserve their skins for later use. (Mine did not turn out as I had hoped, partly due to inexperience but largely due to neglecting the brine.)