The Omnivore's Hundred

I found a link to this list through Elly from http://ellysaysopa.vox.com/ - I love anything poll or survey related so I thought I would check it out (procrastinator - who me? Never!). The original list was created by Andrew from http://www.verygoodtaste.co.uk/. Andrew thinks that every good omnivore should try to taste each of these things at leadst once in their life. I'm getting nervous...am I as adventurous with food as I think???

Here is what he asks:

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. (can't strikethrough font in blogger so made comments in light orange and italics instead)

4) Optional extra: Post a comment here at http://www.verygoodtaste.co.uk/ linking to your results.

The VGT's Omnivore's Hundred

1. Venison

2. Nettle tea

3. Huevos rancheros

4. Steak tartare

5. Crocodile (it is on a lot of menus in Florida!) EDIT - oops. I'm thinking of alligator!

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

16. Epoisses

17. Black truffle

18. Fruit wine made from something other than grapes

19. Steamed pork buns

20. Pistachio ice cream

21. Heirloom tomatoes

22. Fresh wild berries

23. Foie gras (I would have eaten this before but not now)

24. Rice and beans

25. Brawn or head cheese (never!)

26. Raw Scotch Bonnet pepper

27. Dulce de leche

28. Oysters

29. Baklava

30. Bagna cauda (would love to try this!)

31. Wasabi peas

32. Clam Chowder in Soudough Bowl

33. Salted lassi (I’ve had a sweet lassi – but I don’t think I’ve tried a salted one)

34. Sauerkraut

35. Root beer float

36. Cognac with a fat cigar (Cognac, yes but not with a cigar!)

37. Clotted Cream Tea

38. Vodka Jelly/Jell-O

39. Gumbo

40. Oxtail

41. Curried goat

42. Whole Insects

43. Phaal

44. Goat’s milk

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

46. Fugu (maybe, if someone else tried it first)

47. Chicken tikka masala

48. Eel

49. Krispy Kreme original glazed doughnut

50. Sea urchin

51. Prickly pear

52. Umeboshi

53. Abalone

54. Paneer

55. McDonald’s Big Mac Meal

56. Spaetzle

57. Dirty gin martini

58. Beer above 8% ABV

59. Poutine

60. Carob chips (I’ve had carob but not in a chip format)

61. S’mores

62. Sweetbreads

63. kaolin

64. Currywurst

65. Durian

66. Frogs’ legs

67. Beignets, churros, elephant ears or funnel cake

68. Haggis (no thank you!)

69. Fried plantain

70. Chitterlings or andouillette (nope)

71. Gazpacho

72. Caviar and blini

73. Louche absinthe

74. Gjetost or brunost

75. Roadkill (really? no I don't think so!)

76. Baijiu

77. Hostess Fruit Pie

78. Snail

79. Lapsang Souchong

80. Bellini

81. Tom Yum

82. Eggs Benedict

83. Pocky

84. 3 Michelin Star Tasting Menu

85. Kobe beef

86. Hare (is this different than plain ‘ol bunny? I’ve had rabbit.)

87. Goulash

88. Flowers

89. Horse (Um, no)

90. Criollo chocolate

91. Spam

92. Soft shell crab

93. Rose harissa

94. Catfish

95. Mole poblano

96. Bagel and lox

97. Lobster Thermidor

98. Polenta

99. Jamaican Blue Mountain coffee

100. Snake

Let me tell you - I used wikipedia more than ever to figure out what some of these things are!

Summary - I think I did pretty well!

Have eaten: 71/100

Have not eaten: 29/100

Will never eat: 6/100

English Trifle - a guest blogger post (btt's Mum)!

This post & recipe was written by my Mum. Here it is in all its glory - word for word - direct from my inbox (complete with details on my dirty laundry). It's a bit heavy on photos for instructional purposes. I will have to convince her to do her German Cheesecake next!

Thanks for a great weekend - we had a good time and enjoyed your company and the laughs - folding the washing was comme ci, comme ca! Just kidding - it was my pleasure... Anyhow, here's the trifle recipe as best as I can muster at this time of night and not ever having had a recipe for it in my life!

Ingredients & Preparation: (Original recipe by Mum and Nana)

You will need a large fancy glass fruit/serving bowl

• 1 large pkg. or 2 small pkgs. jello powder (raspberry flavour is best)
• 1 pkg. small jelly sponge cake rolls (usually 8 per pkg - red jam, no cream)
• 1 large tin sliced cling peaches (in fruit juice, not syrup)
• 1/2 - 3/4 large pkg. frozen 4-berry fruit (strawberries, blackberries, blueberries, raspberries)
• 1 small pkg frozen raspberries (or one can)
• 1 or 2 cans ready made custard or make 2 1/2 cups custard using 2% milk and Horne's or Bird's custard powder
• 1 carton (small) whipping cream
• 1/4 cup sliced raw almonds, toasted

Method

Cut each jelly roll into 4 slices and place in bottom of glass bowl, then around sides - any bits left over can go in the middle of bowl.

Drain peach slices reserving juice. Put one peach slice between the jelly roll slices which are around the sides of the bowl - then arrange remainder of peaches in centre of bowl covering the sponge cake entirely (reserve few slices with which to decorate top of trifle).

Mix jelly powder with one cup boiling water per small pkg, (2 cups for large). Stir until well dissolved, then add 1/2 cup reserved peach juice for each cup of hot water used. Mix well, then add frozen berries and stir gently for one minute. Pour carefully into bowl on top of the peaches & cake making sure the cake slices on side of bowl stay in place. Put bowl in fridge and leave to set (about 1/2 hr).

Meanwhile, make the custard according to directions and when ready, cover pan and allow to cool for about 5 minutes (don't leave it too long or it will not pour easily). Once jelly has set (almost set is fine) pour warm custard over the top of fruit/cake mixture (or, if using canned custard pour contents of two cans over mixture). Put bowl back into fridge and allow custard to set (20 mins or so). In a small pan, lightly toast the almonds and set aside. Whip cream until soft peaks form and they hold shape easily (don't over-whip the cream or it will be lumpy) Spread the cream over top of custard, use reserved peach slices to decorate centre. Sprinkle all over with toasted almonds. Ready to serve and enjoy!

A true English Trifle will contain about 1/4 - 1/3 cup of sherry or port but this is an individual taste choice - just add sherry to the hot water/jelly powder mix before adding frozen fruit - give it a try!

Buttered Linguine with Seared Scallops, White Wine, Chili & Parsely

Could there be anything better than a fresh, big, succulent sea scallop? I personally, don't think so. While they are quite expensive where I live, you can make do if you are on a budget by only buying a few and cutting them in half.

This recipe takes only a couple of minutes once you have all your ingredients ready to go. Get everything laid out before you start. You will want to eat this as soon as it is ready - I would have eaten it directly out of the pot if no one had been looking.

Thanks again to my food boyfriend Jamie Oliver for his brilliance.

Ingredients & Preparation: (from The Naked Chef by Jamie Oliver)

Serves 4

• 12 scallops, trimmed (now I assume he means Bay scallops, but I used Sea scallops so you really don't need 12 if that's the type you are using or he is Jamie Oliver and can afford 12 big sea scallops)
• 1 tbsp olive oil
• 1 clove of garlic, peeled and finely chopped
• 2 medium sized fresh red chilies, seeded and finely chopped
• 3/4 cup of white wine
• 1 lb of fresh pasta (Jamie suggests taglierini in the original recipe - I used linguine)
• 1 good handful of flat-leaf parsley, roughly chopped
• 1/4 cup of butter
• salt & freshly ground black pepper

On a board, place each scallop on its flat side and slice it across in half. Put the olive oil in a hot pan and add the scallops, garlic and chili, which will sizzle and sear right away. As soon as the scallops have coloured on one side, pour in the wine, letting it reduce slightly.

Meanwhile, cook your pasta in boiling salted water until al dente. Add the pasta to the scallops with the parsley and butter and remove from the heat. Toss and taste for seasoning. Serve.

This is an excellent meal - you must try it!