{"id":242,"date":"2008-09-02T07:25:45","date_gmt":"2008-09-02T05:25:45","guid":{"rendered":"http:\/\/www.retro.co.za\/blog\/?p=242"},"modified":"2008-09-23T07:22:32","modified_gmt":"2008-09-23T05:22:32","slug":"the-omnivores-hundred","status":"publish","type":"post","link":"http:\/\/www.retro.co.za\/blog\/?p=242","title":{"rendered":"The Omnivore’s Hundred"},"content":{"rendered":"

Barbara Fischer<\/a> linked to Andrew’s list and instructions<\/a> :<\/p>\n

Here\u00e2\u20ac\u2122s a chance for a little interactivity for all the bloggers out there. Below is a list of 100 things that I think every good omnivore should have tried at least once in their life. The list includes fine food, strange food, everyday food and even some pretty bad food – but a good omnivore should really try it all. Don\u00e2\u20ac\u2122t worry if you haven\u00e2\u20ac\u2122t, mind you; neither have I, though I\u00e2\u20ac\u2122ll be sure to work on it. Don\u00e2\u20ac\u2122t worry if you don\u00e2\u20ac\u2122t recognise everything in the hundred, either; Wikipedia has the answers.<\/p>\n

Here\u00e2\u20ac\u2122s what I want you to do:<\/p>\n

1) Copy this list into your blog or journal, including these instructions.
\n2) Bold<\/strong> all the items you\u00e2\u20ac\u2122ve eaten.
\n3) Cross out<\/span> any items that you would never consider eating.
\n4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.<\/p><\/blockquote>\n

I added Bold and Crossed<\/strong><\/span> to indicate stuff I’ve tried but have no intention of eating ever again, unless I’m starving.<\/p>\n

The VGT Omnivore\u00e2\u20ac\u2122s Hundred:<\/p>\n

1. Venison<\/strong>
\n2. Nettle tea
\n3. Huevos rancheros<\/strong> – on the menu at Mugg & Bean,\u00c2\u00a0 but as soon as my kitchen’s operational I’ll try Deb’s recipe<\/a>, it sounds much nicer.
\n4. Steak tartare<\/strong> – Read all about it<\/a>.
\n5. Crocodile<\/strong> – yea, once, in Oudtshoorn – I was not impressed.
\n6. Black pudding – sounds horrible, but I’ll try almost anything once.
\n7. Cheese fondue<\/strong> – nice idea for a party, we also had The Real Thing (raclette?) in France.
\n8. Carp – Goldfeesh are carp, no?
\n9. Borscht – I want to make this sometime.
\n10. Baba ghanoush – first time I’ve heard of it.
\n11. Calamari<\/strong> – Tanya likes the takeaway Calamari at Muizenberg market,
\n12. Pho – Barbara<\/a> mentioned Pho, maybe someday I’ll make it.
\n13. PB&J sandwich<\/strong> – over here, “jelly” is the stuff you mix from a powder and serve with custard or put in a trifle. I think you mean “jam”. I prefer maple syrup, but golden syrup works too. Or honey.
\n14. Aloo gobi – looks like something that should be on my “to try” recipe list.
\n15. Hot dog from a street cart<\/strong> – all the time. But here we call ’em “boerie<\/a> rolls” and we use wors<\/a>, not wieners, mostly.
\n16. Epoisses – maybe next time I’m in France.
\n17. Black truffle – my brother likes using truffle oil. For this kind of money I’d rather be buying expensive liquor.
\n18. Fruit wine made from something other than grapes – Hmmm, it’s cherry picking season in Ceres<\/a> again soon…
\n19. Steamed pork buns<\/a>
\n20. Pistachio ice cream
\n21. Heirloom tomatoes<\/strong> – I might be missing something, but in this context, “heirloom” means “grown in your own garden<\/a>” like my grandfather used to do?
\n22. Fresh wild berries – depends on your definition of wild, I guess.
\n23. Foie gras – not common here, expensive.
\n24. Rice and beans<\/strong> – Moros y Christianos, lekker<\/a>.
\n25. Brawn, or head cheese<\/strong><\/span> – We call it “silt” and it sucks.
\n26. Raw Scotch Bonnet pepper – does pickled Habanero count?
\n27. Dulce de leche – this is what you get when you heat condensed milk? Maybe I should try the real recipe.
\n28. Oysters<\/strong> – Bloemendal<\/a> has a yearly champagne and oyster festival. Oysters are overrated but the bubbly’s nice.
\n29. Baklava<\/strong> – the Ocean Basket<\/a> in Long Beach Mall has a Greek owner. This makes this particular franchise… a bit different from the rest.
\n30. Bagna cauda – looks interesting.
\n31. Wasabi peas – I like wasabi with sushi, must try it with peas.
\n32. Clam chowder in a sourdough bowl
\n33. Salted lassi – and here I thought Lassy was a dog… Edit: Salted lassi<\/strong> (2008-09-02). I can get to like this stuff, and the sweet version should be nice too. Recipe here<\/a>.
\n34. Sauerkraut<\/strong> – Oh yes, goes well with eisbein (Nag’s Head in Noordhoek<\/a>. Recommended). I’ve also braised it<\/a>.
\n35. Root beer float – Root beer is not something we get in South Africa. Have had many coke floats though.
\n36. Cognac<\/strong> with a fat cigar – Remy rocks. But I don’t smoke.
\n37. Clotted cream tea
\n38. Vodka jelly\/Jell-O<\/strong> – Yes, if Peachtree Schnapps counts.
\n39. Gumbo<\/strong> – that I made myself, not authentic – will change if I ever visit the bayou.
\n40. Oxtail<\/strong> – many times. Popular dish in South Africa.
\n41. Curried goat – can’t say I’ve seen this on the menu anywhere.
\n42. Whole insects – You mean on purpose, not accidentally<\/a>?
\n43. Phaal – oooh! *makes note*
\n44. Goat\u00e2\u20ac\u2122s milk – well, Fairview makes it into quite nice cheese, if that counts.
\n45. Malt whisky from a bottle worth \u00c2\u00a360\/$120 or more<\/strong> – been there, done that, single malt doesn’t do it for me, I prefer Remy or even Jim Beam Black.
\n46. Fugu<\/span> – Chances are the stuff I can afford is cut a little close to the gland.
\n47. Chicken tikka masala<\/strong>
\n48. Eel
\n49. Krispy Kreme original glazed doughnut
\n50. Sea urchin
\n51. Prickly pear<\/strong> – we make it into witblits<\/a> which is a noble destiny.
\n52. Umeboshi
\n53. Abalone<\/strong> – We used to eat lots back before the whole poaching problem started.
\n54. Paneer
\n55. McDonald\u00e2\u20ac\u2122s Big Mac Meal<\/strong><\/span> – had McDonalds once, when they opened their first branch in South Africa, at the insistence of the (then not) ex. Life’s too short.
\n56. Spaetzle
\n57. Dirty gin martini<\/strong> – Martini, yes. With olive juice, no.
\n58. Beer above 8% ABV<\/strong> – Belgian beer rawks!<\/strong>
\n59. Poutine – I should like this, seeing how I really took to the Belgian mayonnaise thing.
\n60. Carob chips – chips as in crisps? I only know carob-erzatz-chocolate.
\n61. S\u00e2\u20ac\u2122mores – have roasted marshmellows but that’s about it.
\n62. Sweetbreads<\/strong> – I remember trying something with a sweetbread sauce once. Can’t recall being very impressed.
\n63. Kaolin – they mine the stuff in Noordhoek<\/a>, there was a whole controversy over it, but I havn’t felt a great need to taste the stuff.
\n64. Currywurst – not yet, but Marko’s convinced me<\/a> I need to make a plan<\/a>. Edit : currywurst<\/strong>, at the AAD show<\/a> (2008-09-20). Recommended.
\n65. Durian
\n66. Frogs\u00e2\u20ac\u2122 legs
\n67. Beignets, churros, elephant ears or funnel cake
\n68. Haggis – I think I need to drop more hints for an invite from the Cape Town Burns Supper Club. But then I’d need to recite poetry, and that could be… scary.
\n69. Fried plantain
\n70. Chitterlings, or andouillette
\n71. Gazpacho – on the list next to Borscht.
\n72. Caviar and blini
\n73. Louche absinthe<\/strong> – and also Pernod.
\n74. Gjetost, or brunost
\n75. Roadkill<\/span> – Around here, this would be either a cat or a dog, or the occasional pedestrian. Maybe if someone hits a kudu hard enough I’ll change my mind.
\n76. Baijiu – wiki says “after drinking it, most people screw up their faces in an involuntary expression of pain and some even yell out.”<\/em> – I HAVE to try this stuff! Edit: Baijiu<\/strong><\/span> (2008-09-03)<\/a>.
\n77. Hostess Fruit Pie – no idea what this is? Brand name in the ‘states? Probably.
\n78. Snail<\/strong> – popular starter at many restaurants.
\n79. Lapsang souchong<\/strong> – if Twinnings tea bags count.
\n80. Bellini – Kir Royale is as close as I’ve got.
\n81. Tom yum<\/strong> – I order hot & sour soup almost every time we eat chinese\/taiwanese. Simply Asia<\/a> in Lakeside and Sea Palace<\/a> in the Waterfront.
\n82. Eggs Benedict<\/strong>
\n83. Pocky<\/strong> – chocolate covered pretzel sticks, sure, but not the brand name Real Thing.
\n84. Tasting menu at a three-Michelin-star restaurant.
\n85. Kobe beef
\n86. Hare
\n87. Goulash<\/strong> – I have several recipes.
\n88. Flowers<\/strong> – I always taste the garnish in lah-de-dah restaurants. Nasturtium, mostly.
\n89. Horse – Tanya couldn’t figure out why they put pictures of horses on the meat packages in France…
\n90. Criollo chocolate
\n91. Spam
\n92. Soft shell crab
\n93. Rose harissa
\n94. Catfish<\/strong> – In Zambia<\/a>.
\n95. Mole poblano
\n96. Bagel and lox – I don’t think this travels well. I’ll have to visit New York
\n97. Lobster Thermidor
\n98. Polenta – on my “recipes to try” list.
\n99. Jamaican Blue Mountain coffee
\n100. Snake – Badger, badger, badger, badger<\/a>…<\/p>\n

Thanks, Andrew!<\/p>\n

Edit : I’m regarding this list as a challenge. Starting with the stuff I can make or find locally (the Michelin restaurant will have to wait).<\/p>\n","protected":false},"excerpt":{"rendered":"

Barbara Fischer linked to Andrew’s list and instructions : Here\u00e2\u20ac\u2122s a chance for a little interactivity for all the bloggers out there. Below is a list of 100 things that I think every good omnivore should have tried at least once in their life. The list includes fine food, strange food, everyday food and even some pretty bad food – but a good omnivore should really try it all. Don\u00e2\u20ac\u2122t worry if you haven\u00e2\u20ac\u2122t, mind you; neither have I, though I\u00e2\u20ac\u2122ll be sure to work on it. Don\u00e2\u20ac\u2122t worry if you don\u00e2\u20ac\u2122t recognise everything in the hundred, either; Wikipedia has...<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-242","post","type-post","status-publish","format-standard","hentry","category-foooooood"],"_links":{"self":[{"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/posts\/242","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=242"}],"version-history":[{"count":3,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/posts\/242\/revisions"}],"predecessor-version":[{"id":304,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/posts\/242\/revisions\/304"}],"wp:attachment":[{"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=242"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}