Like everyone else on the Internets, we read the Omnivore’s Hundred over at Very Good Eats, and have responded.
2) Bold all of the dishes you’ve eaten–or make them a different type color.
3) Cross out any of them that you’d never ever eat.
4) Consider anything that is not bold or crossed out your “To Do” List.
Without further ado, here are Eli’s answers:
2. Nettle tea
3. Huevos rancheros
I make awesome Huevos Rancheros at Sanborn’s, the restaurant I currently work for. The key is simplicity with a good chile sauce and NO vinegar. Big mistake.
4. Steak tartare
Only in jerky form from a package Schatzi received with other various and dried a Aussie meats; Koala, Platypus, Dingo. Kidding! It did have some Roo and Emu though.
6. Black pudding
7. Cheese fondue
I eat this almost once a month when it’s colder. Not so much for hot weather.
10. Baba ghanoush
I make the best. Recipe coming soon!
Interesting story. Once, at a Greek restaurant I worked at for several years, I went into the dark walk-in cooler to find calamari steaks glowing a light blue color!
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
I love hot dogs.
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
In Oregon and Washington you can get blackberries by the megaton by just walking along side a road. Not the best for eating though.
23. Foie gras
24. Rice and beans
If I was trapped on an island with only three items of food to eat for the rest of my life, it would be black beans, rice, and limes.
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
Here’s something I learned on Cinco de Mayo this year. Take a can of evaporated milk and submerge it in boiling water for 90 minutes. Let cool, open, and enjoy some pretty good Dulce de Leche.
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
We made these at the first place I ever worked, Totem House Fish n’ Chips in Seattle.
33. Salted lassi
I love sauerkraut. I used to make it by the 5 gallon at Cascioppo Brothers in Seattle.
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
Not a big fan even though I love Jello. Even though I don’t drink anymore, I had a taste of some lime and coconut Jello shooters and it was great.
Probably my favorite cut of meat.
41. Curried goat
42. Whole insects
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
47. Chicken tikka masala
49. Krispy Kreme original glazed doughnut
50. Sea urchin
The only thing that has ever defeated me.
51. Prickly pear
55. McDonald’s Big Mac Meal
57. Dirty gin martini
58. Beer above 8% ABV
60. Carob chips
Probably unknowingly. They spray it on some produce. I don’t think I would ever add it to my food.
But only Durian cream wafers. They tasted like cream wafers flavored with onion powder.
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
I had my first elephant ear this year with my dear Schatzi at the Portland Zoo.
69. Fried plantain
70. Chitterlings, or andouillette
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
77. Hostess Fruit Pie
I used to go nuts on these things.
79. Lapsang souchong
81. Tom yum
82. Eggs Benedict
I make this from scratch and to order at Sanborn’s, the restaurant I currently work for.
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
90. Criollo chocolate
Another thing my dear Schatzi introduced me to this year when she had me make Spam Musubi.
92. Soft shell crab
93. Rose harissa
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
Had some last night.
99. Jamaican Blue Mountain coffee
Rattlesnake that my dad killed with the edge of a shovel. Those things slither around for hours after their heads are removed.