The Omnivore’s Hundred: Foodie Quiz

I just got around to noticing a blog post theme that was popular a few weeks ago – the Omnivore’s Hundred.  I don’t even claim to be a foodie but this seems like kind of fun.  I was amused by the list results as posted by Thea of Luscious Lushes, whom I believe noticed it from Sonodora of Wannabe Wino, whom I think noticed it as posted by David of McDuff’s Food & Wine Trails, who took it from originator Andrew of UK food and wine blog Very Good Taste.  Some of the items on this list remind me of the TV show I sometimes catch called Bizarre Foods with Andrew Zimmern.  Andrew eats strange and disgusting things from around the globe so you don’t have to, things that are actually popular in one or more communities somewhere.  I have copied the list from Andrew’s original list which contains Wikipedia links to some of the more obscure items and the instructions.  I have added a * next to any item I haven’t had but would like to try some time, and added some parenthetical comments as well.

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 (does reindeer count?)
2. Nettle tea
3. Huevos rancheros *
4. Steak tartare (I like my steak well done… have seen too many episodes of Medical Detectives)
5. Crocodile
6. Black pudding (If this is the same as ‘Blood pudding’ I’ve had it and YUCK)
7. Cheese fondue
8. Carp *
9. Borscht *
10. Baba ghanoush *
11. Calamari (popular in Italian restaurants in the Nooooohth End of Boston)
12. Pho (have had and not liked, has raw beef in it)
13. PB&J sandwich (this needs a link?)
14. Aloo gobi (love Indian)
15. Hot dog from a street cart (on Landsdown St., Boston)
16. Epoisses *
17. Black truffle *
18. Fruit wine made from something other than grapes
19. Steamed pork buns (in Chinatown NY Dim Sum establishment)
20. Pistachio ice cream (in every Chinese restaurant buffet I’ve been to)
21. Heirloom tomatoes *
22. Fresh wild berries (blackberries in back yard here)
23. Foie gras *
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper (I value my taste buds)
27. Dulce de leche *
28. Oysters
29. Baklava (like a phone book dipped in maple syrup but I like it)
30. Bagna cauda
31. Wasabi peas (Trader Joe’s)
32. Clam chowder in a sourdough bowl
33. Salted lassi (prefer Mango Lassi)
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea (had a proper tea in London)
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal (vindaloo is my hotness limit)
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more (just at a Single Malt whiskey tasting)
46. Fugu
47. Chicken tikka masala (& Katie’s fave)
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer (saag paneer)
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake (I believe I call this ‘fried dough’)
68. Haggis * (As a Mac-Scotsperson it’s my duty to try at least once)
69. Fried plantain *
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe (Imported from Spain a few years ago)
74. Gjetost, or brunost
75. Roadkill (I’m pretty sure my neighbor roasts roadkill frequently)(kidding)(I think)
76. Baijiu
77. Hostess Fruit Pie (blueberry my fave)
78. Snail
79. Lapsang souchong (had it, hated it)
80. Bellini
81. Tom yum (fond of Thai food)
82. Eggs Benedict (very comforting)
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef *
86. Hare
87. Goulash
88. Flowers (I’ve nibbled clover)
89. Horse
90. Criollo chocolate *
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox (perfect in Manhattan)
97. Lobster Thermidor *
98. Polenta *
99. Jamaican Blue Mountain coffee (LOVE COFFEE)
100. Snake

So…. out of 100 items, I have had 43 at least once.  So I’m kind of moderately well-nibbled but certainly don’t qualify as a foodie.

Wine Tasting At Harrington Wine & Liquors

Saturday we attended another wonderful wine tasting – this time at Harrington Wine & Liquors in Chelmsford, MA. Available to try were 50 wines from 6 different distributors. This was a well-attended event, apparently an annual Spring happening at Harrington’s. There was no theme to the tasting – just cool new wines to try. There were grapes, cheeses, and crackers there to cleanse the palate/munch on. A few people seem to recognize me because I bring that special glass from Pier-1 to tastings. Anyway, we did enjoy this quite a bit and I wanted to note a few of my favorites. My wine of the day was: Marchesi de’ Frescobaldi Nipozzano Riserva Chianti Rufina 2004. This was just the silkiest and smoothest Chianti, and so well balanced. Classy effort. Well, I’ve figured out that I’m really turned on by silky tannins and turned off by rough, grainy, or excessively mouth-puckering tannins. This is not so surprising in this relative newbie oenophile stage. Another surprise was the scarily named TAIT The Ball Buster Barossa Valley 2006. Despite the moniker this wine possesses a smooth refinement on top of the fruit-bomb flavorfulness that I really appreciate. Just deliciousness all the way. I also approved of the Folie à Deux Ménage à Trois Rosé 2006 which is a pleasant quaffer blend of syrah, merlot, and gewurztraminer. I was very impressed with the d’Arenberg Laughing Magpie Shiraz/Viognier 2006, which was a big wine with gobs of fruit and gorgeous aromatics.

Tastings are so great for trying different producers, countries, regions, varietals… expanding your palate, opening your vinous mind, and for practical consumer purposes, testing out before you buy.

Afterwards we went to Sakura for sushi that was fabulous. I’ve never had actual raw sushi before (only CA rolls).