Just for fun: The Omnivore's Hundred

The Omnivore's Hundred is an eclectic and entirely subjective list of 100 items that Andrew Wheeler, co-author of the British food blog Very Good Taste, thinks every omnivore should try at least once in his life. He offered this list as the starting point for a game, along the following rules:

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 on Very Good Taste, linking to your results.

1. Venison

     In a restaurant in Poland, for the first time. I hated it. With friends, in Paris, for the second time. A better experience, I might try it again.

2. Nettle tea

3. Huevos rancheros

     Usually have them for breakfast at least once when we drive down to Mexico. 

4. Steak tartare

     Surprisingly not, as much as I have a weak spot for raw meat.

5. Crocodile

     But why not ...

6. Black pudding

     At least my home country's variety. Don't really care for it.

7. Cheese fondue

     Mais bien sûr!

8. Carp

     I believe I did, although I'm not a hundred percent positive. When I eat out, I'm always tempted by fish names I didn't try before, so I've covered quite a lot of species ...

9. Borscht

     In Poland, of course, I did not like it at all. I love beets, however.

10. Baba ghanoush

     I did. I even made them myself at home, for a theme cuisine party. Usually love everything Middle Eastern too.

11. Calamari

     That's a given. Calamari is a standard appetizer in these parts, and we typically have some if we're hungry after a stroll down by the harbor on a Sunday afternoon.

12. Pho

     Love it! Had it EVERY SINGLE DAY for breakfast when I was in Vietnam, and sometimes twice a day. It's a brilliant meal!

13. PB&J sandwich

     One of those things I do not understand about American food. I ate it only once in my life, and that was only because I was 1) too polite to say no to it, when it was offered to me by my hosts, and 2) ferociously hungry, and a little bit cold, after a long hike in the Colorado mountains. Under any other circumstances I would not have touched it. It is brilliant hiking food however, and I admire people who can live on it.

14. Aloo gobi

      Love it! Love everything Indian and everything potatoes ...

15. Hot dog from a street cart

     Of course. Grew up on them. The best one is the one you have after swimming, as you get out of the pool.

16. Epoisses

     I believe I did. It's the stinky cheese that 'foreigners' are not allowed to eat in France, because it will make them sick. Once you've lived in France for a given many years however, like I had, you may try it. I do not have a leaning towards particularly stinky cheeses, but I can usually handle them in moderation.

17. Black truffle

18. Fruit wine made from something other than grapes

     Such as an Austrian pear wine?

19. Steamed pork buns

     I gather this is referring to pork buns like in Dim Sum?

20. Pistachio ice cream

     Oh, yeah. That's a great flavor. I wish it was more common here ...

21. Heirloom tomatoes

     They're the best, organic or home grown. Makes you not want to eat other tomatoes again ...

22. Fresh wild berries

     Especially blueberries.

23. Foie gras

     Mmmm, and with brioche and Sauterne wine ...

24. Rice and beans

     Not sure, is that a dish? Or does it just refer to eating rice and beans together. Like you do all the time, in Mexico, for instance?

25. Brawn, or head cheese

     I love the one from my home country (made from lamb heads). It's also considerably better than the French version (one that is, I believe, made from pork).

26. Raw Scotch Bonnet pepper

27. Dulce de leche

28. Oysters

     Can you ever get enough of oysters? Have eaten myself full on nothing but oysters. The best are to be found in Brittany, France, of course.

29. Baklava

     Sure, was not aware it was a rarity. 

30. Bagna cauda

31. Wasabi peas

     Haha, we sometimes buy them in bulk.

32. Clam chowder in a sourdough bowl

     Sure.

33. Salted lassi

     No, not salted, but we often get the sweet one, if we eat Indian ...

34. Sauerkraut

     Don't particularly care for it, but it's okay. Usually got it in France.

35. Root beer float

     That's a surprisingly good one!

36. Cognac with a fat cigar

37. Clotted cream tea

     I believe we did, in the most unexpected place once, the village of Idyllwild in the San Jacinto mountains. We got scones, clotted cream and lemon custard however, not jam.

38. Vodka jelly/Jell-O

     As a grad student, obviously. I think the idea is pretty gross, but they are treacherous, you wouldn't necessarily realize you were having alcohol ...

39. Gumbo

     Would really like to try it. Is it very different from paella?

40. Oxtail

     Only in soup.

41. Curried goat

42. Whole insects

     I think I'll pass on this one.

43. Phaal

44. Goat’s milk

     No. But love goat cheese!!!

45. Malt whisky from a bottle worth £60/$120 or more

     The only way I would drink whisky, as part of a degustation.

46. Fugu

     I don't need that in my life.

47. Chicken tikka masala

     Like it.

48. Eel

     Smoked, fresh and in sushi.

49. Krispy Kreme original glazed doughnut

     It's disgusting.

50. Sea urchin

     Actually not. Had a friend once who fished them though.

51. Prickly pear

52. Umeboshi

     I might have, but I'm not sure. Had a lot of strange pickled fruits and veggies in Japan, and didn't know their names. Might just have had one in a Bento box.

53. Abalone

     These used to be very common here in San Diego, but I think they are near extinct now.

54. Paneer

     In vegetarian stews, but not by itself.

55. McDonald’s Big Mac Meal

     Does this need commenting on?

56. Spaetzle

     They're a type of dumplings that we had in the Czech Republic.

57. Dirty gin martini

     The martini, yes, but dirty? No.

58. Beer above 8% ABV

     Hooray, for the Czech Republic again. 

59. Poutine

     I actually find the idea of this quite revolting. But, maybe one should give it a try ...

60. Carob chips

61. S’mores

     What's the big deal? Americans are weird ...

62. Sweetbreads

63. Kaolin

64. Currywurst

65. Durian

66. Frogs’ legs

     In France, yes, but unexpectedly it was in a Vietnamese restaurant that I first had them.

67. Beignets, churros, elephant ears or funnel cake

     Had beignets, churros, funnel cake. Nothing to write home about. Actually, I would tend to avoid them.

68. Haggis

     Never imagined I would say this, but the haggis I had in Scotland was actually delicious!

69. Fried plantain

     African friend made them for me a few times. Not bad.

70. Chitterlings, or andouillette

     Disgusting. By the way, they also smell like a barn.

71. Gazpacho

     Don't know what I'm waiting for.

72. Caviar and blini

     And I find them okay, nothing more. I'd gladly have blini however with creme fraiche and tarama.

73. Louche absinthe

74. Gjetost, or brunost

     I think I overate on it as a kid. Thus, could not eat it for a long time afterwards. It's kinda too sweet for my taste.

75. Roadkill

76. Baijiu

     I think I got a bottle of this from Japan once. But I gave most of it away, didn't really care for it myself, no more than I usually like strong liqueur.

77. Hostess Fruit Pie

     Nor did I try the twinkies, and I'm not tempted. Americans have a weird fascination for this food however, they must all have been deprived of it when they were children ...

78. Snail

     In Angouleme, in the culinary region of Dordogne, France. Remember eating these with my brother for the first time.

79. Lapsang souchong

     I think I just might have, with my colleague at work, but I can't be quite sure. It's smoky.

80. Bellini

81. Tom yum

     Sure.

82. Eggs Benedict

83. Pocky

     But I could not care less.

84. Tasting menu at a three-Michelin-star restaurant.

85. Kobe beef

86. Hare

87. Goulash

     Several different versions.

88. Flowers

     Does violet ice cream count?

89. Horse

     Grew up on it, more or less.

90. Criollo chocolate

91. Spam

     Disgusting.

92. Soft shell crab

     Mmm, love crab.

93. Rose harissa

     In what way is that different from regular harissa?

94. Catfish

     Of course.

95. Mole poblano

     Tried this and other moles, they can be quite good. 

96. Bagel and lox

     Well, this is very common where I come from ...

97. Lobster Thermidor

98. Polenta

     Like it.

99. Jamaican Blue Mountain coffee

     Yeah, so?

100. Snake

     Does snake wine count?

Applepie... oh so simple!!!;))))

Bolli af smjöri... bolli af sykri... bolli af hveiti (væri ekki verra ef það væri spelt)... hnoðað saman með fingrunum. Þegar þessi bolti er farinn að loða saman... má fara að skræla eins og fimm falleg epli.... og skera í eins og 2x2 cm bita... en það bakast best þannig... skella því í fat... strá yfir það kanilsykri... taka svo smjördeigsboltann og mylja hann yfir eplin, jafnt og með kúnst!!;))) ...baka svo í ofni við svona 175 grad í svona 30-45 mín. Og vuellaahhh.... besta applepie vestan Íslandsstrandar....

Fljótlegt pasta með kirsuberjatómötum

450 g pasta
2 lúkur af sætum kirsuberjatómötum, helminguðum
1 rauðlaukur, saxaður
1 hnefi sólþurrkaðir tómatar í olíu, saxaðir
2 hnefar basilíka, söxuð eða rifin
2-3 msk ólífuolía
2 msk balsamedik
salt og nýmalaður svartur pipar
parmesanostur

Steikið laukinn við hægan hita í ólífuolíunni, þar til hann er mjúkur. Sjóðið pastað "al dente". Hendið sólþurrkuðu tómötunum á pönnuna með lauknum og hellið balsamedikinu yfir. Setjið að síðustu fersku tómatana á pönnuna, í um tvær mínútur, rétt nóg til að þeir hitni, en soðni ekki. Blandið þessu saman við pastað, ásamt basílikunni, saltið og piprið. Berið fram með rifnum parmesanosti.

Innblásið af uppskrift frá Jamie Oliver. Mér finnst hins vegar svo gott að hafa ferska tómata að ég bætti þeim í og breytti hlutföllum. Við eldum þetta mikið á sumrin, sér í lagi í hallæri, þegar við höfum ekki planað neitt sérstakt í matinn, því við eigum alltaf ferska tómata og basílíku af plöntunum okkar. Jamie talar um spaghetti í sinni uppskrift, en mér finnst betra að nota ferskt pasta, og þá jafnvel allt eins fyllt pasta, svo sem tortellini eða ravioli.

Chicken Tikka

1 1/2 boneless, skinless chicken, cubed
1 tsp grated fresh ginger
1 Tbsp grated onion
1 tsp crushed garlic
1 tsp chili powder
1/4 tsp ground turmeric
1 1/2 tsp salt
1/2 tsp black pepper
2/3 cup plain yogurt
1/4 cup lemon juice
1 Tbsp white vinegar
1 1/2 Tbsp vegetable oil
1 Tbsp chopped fresh cilantro

1. Mix all the ingredients in a bowl, except the chicken. Add the chicken, mix, cover and let marinate at least two hours (or overnight).
2. Skewer the chicken.
3. Preheat the grill or broiler. Grill chicken 15-20 minutes until cooked, turning the skewers to cook evenly.
4. Serve with Basmati rice, lime wedges and cilantro.

Another recipe from the Iranian family cookbook!

We love this marinade, it's pretty quick and easy, and very tasty. We have left it for only an hour in the marinade and it was still great. If pressed for time, it's also quite fine to use chicken tenders and just thread them upon the skewers without dicing. Other substitutes we've made: olive oil, and while I LOVE fresh, grated ginger, we've used powdered when we were out. I recommend also doing vegetable skewers along with these, for example onions and bell peppers.

Chicken Parmesan

1 lb chicken breast
1 tsp salt
1/2 tsp pepper
1 1/2 cup bread crumbs
1/3 cup Parmesan cheese
2 eggs, slightly beaten
2 Tbsp butter
2 Tbsp olive oil
1 lb Mozzarella cheese, sliced
3 cups marinara sauce
1/3 cup Parmesan cheese (again), for topping

1. Split chicken breasts in half and pound them thin to 1/4 inch thickness. Season with salt and pepper
2. Mix bread crumbs and grated Parmesan in a shallow dish. Dip them in beaten eggs, then coat with bread crumb mixture. Let dry on a rack.
3. Prepare marinara sauce or use a store bought sauce.
4. Fry chicken pieces in butter and olive oil, for 1 - 1/2 minutes per side, until crust turns golden.
5. Spoon a few tablespoons of marinara sauce on the bottom of a baking dish. Layer the fried chicken and mozzarella. Top with sauce again. Sprinkle with the remaining Parmesan.
6. Bake for 20-30 minutes until cheese melts and the sauce starts bubbling.

This recipe is from an Iranian woman's family cookbook. I got a copy of it from my mother-in-law. It's a great collection of recipes, ranging from standard American family dishes, to international fare and middle eastern cooking.

The recipe recommends serving this with pasta and cooked vegetables. We've been using polenta. We then slice it and layer at the bottom of the pan, and I think it goes great with the dish.

Guacamole

2 lárperur (avokadó), vel þroskaðar og mjúkar
1/2 laukur (saxaður smátt)
1 - 2 litlir tómatar, skornir í smáa tenginga
safi úr 1/2 - 1 súraldini (lime)
salt
skvetta af tabasco og/eða broddur af chilli dufti
hnefi af kóríander laufum (cilantro), saxað

Skerið lárperurnar í bita og stappið svo í mauk. Þess vegna með gaffli, og best er að stappa ekki of mikið. Blandið lauknum, tómötum og kóríander saman við, og kryddið með súraldininu, salti og chilli pipar, eftir smekk. Einnig má gjarnan nota ferskan piparávöxt.

Þetta er mjög vinsæl ídýfa hjá okkur á sumareftirmiðdögum, með kornflögum, og jafnvel Margarita drykk þegar þannig ber við. Ég stóð lengi í þeirri trú að það væri svo mikið mál að gera þennan smárétt, nema vera með matvinnsluvél, en það er mesti misskilningur því ídýfan er best þegar það er svolítið gróf áferð á henni. En það er svolítið atriði að vera með góðar lárperur, og þær þurfa að vera þroskaðar, en ekki of þroskaðar því þá missa þær bragðgæði.

Þegar við fyrst byrjuðum að gera það að vana að skella í guacamole, þá var maðurinn minn vanur að tuða alltaf svolítið um að faðir hans, James Lee, hefði verið þekktur fyrir bestu guacamole ídýfuna í sýslunni (og þó víðar væri leitað). Uppskriftin hans var hins vegar hernarðarleyndarmál og fór því miður með honum í gröfina. Þannig var nú það!

En þessi er ekki slæm ...

Honey-Ginger Chicken

Honey-Ginger Chicken - 4 Servings

The pungent aroma and pronounced flavor of Chinese five-spice powder (a blend of star anise, cloves, cinnamon, fennel, and Szechwan peppercorns) lends a distinctive taste to this poultry dish.

Ingredients

• 12 ounces skinless, boneless chicken thighs
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon dry sherry
• 1 teaspoon cornstarch
• 1/2 teaspoon five-spice powder
• 1 tablespoon cooking oil
• 2 teaspoons grated fresh ginger
• 4 cloves garlic, thinly sliced
• 2 medium onions, cut into thin wedges
• 2 medium zucchini, halved lengthwise and sliced (2-1/2 cups)
• 2 cups hot cooked rice

Directions

1. Cut chicken into thin bite-size strips. Set aside.

2. For sauce, in a small bowl stir together soy sauce, honey, sherry, cornstarch, and five-spice powder. Set aside.

3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add onions; stir-fry for 3 to 4 minutes or until crisp-tender. Remove onion mixture from the wok. Add zucchini to the hot wok; stir-fry for 3 to 4 minutes or until crisp-tender. Remove zucchini from the wok.

4. Add chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push chicken from the center of the wok.

5. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return onion mixture and zucchini to wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice. Sprinkle with carrots strips, if desired. Makes 4 servings.

Make-Ahead Tip: Prepare vegetables; cover and chill up to 4 hours.

This recipe for Honey-Ginger Chicken is from the MSN
House & Home recipe database. (See
this).