Incidentally I just read Michael Pollan's The Omnivore's Dilemma. Great book. As a result of reading it I am really trying hard to buy locally grown, organic foods. Years of buying cheap, industrially produced food makes it awfully hard to pay 50 percent to 300 percent more for the good stuff, but having read the book in its entirety, it's hard to go back to the old way.
My VGT Omnivore's Hundred:
1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile/ Alligator (as jerky)
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
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat 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
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
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
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette (I think-in Korean soup)
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill (depends)
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare (if you mean rabbit, yes)
87. Goulash
88. Flowers
89. Horse
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
Wow! I'm just short of the halfway point. I'm looking at this as a glass half-full, though -- so many exciting things left to try!
Couldn't help but notice that there's no Ethiopian/Eritrean food on the list... if you're using these lists for inspiration, try a stewed meat flavored with berbere. Beg wat (lamb or goat) is particularly savory and delicious; mesir wat (lentils) is a good vegetarian option.
Also, no fine (traditional) wine on the list!
I too avoid condiments, as many (such as mayonnaise) I find taste absolutely disgusting and they tend to wreck the taste and texture of the food they're put on. Which is why I've never had a big mac, either.
I know, I know, can you believe it? No Big Mac. And now I am (mostly) anti-fast food (I admit my own double standards, I haven't been able to completely kick the Dunkin Donuts habit yet.)
When I was a kid I was a very picky eater and I avoided the sandwiches loaded with condiments. (Still do.) I'm kinda weird that way.
And, it was great meeting you too, (e:drew) and (e:janelle). Hope to see you again soon! Go Pens! -(e:chico)
never tried the Big Mac? Really?
I can understand why it should be avoided, but I thought everybody that ate meat has had it at least once--maybe in their "less enlightened" days.
fun fact: the Big Mac was invented in Pittsburgh (ok, it's only fun for me, but so what?)
also, it was nice to meet you at the EAFA.