I'm a little late to the party but here goes:
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
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
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 £60/$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
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
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
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
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
Tuesday, November 18, 2008
Tuesday, November 4, 2008
Friday, October 31, 2008
Happy Halloween
I hope that you had a good time. I'm currently sitting at home drinking martinis (gin, ftw) listening to Mozart ( K. 365) at an ear-splitting volume while contemplating whether or not I should shower and head out for the night. I think I'll walk to a bookstore and browse cookbooks....
And, oh yah, I'm really bummed. My favorite part of Halloween is handing out candy to the lil' trick-or-treaters. Not. A. Single. One. Not one. Seriously, parents. Do your damn job and take your kids out on Halloween!
And, oh yah, I'm really bummed. My favorite part of Halloween is handing out candy to the lil' trick-or-treaters. Not. A. Single. One. Not one. Seriously, parents. Do your damn job and take your kids out on Halloween!
Monday, October 27, 2008
NYRD06
Sexy reader Nyrd06 writes,
"exactly when do you plan your meals? do you plan a week's worth the weekend before? or do you plan for two weeks? I'm curious because I'm looking for more efficient strategies/ routines for planning my meals. It's been especially hard lately because I've been busy this semester plus my dorm this year (and thus the kitchen) is not nearly as big as the one I had last year..."
Well, I typically spend 30 minutes to an hour on a Saturday or Sunday deciding what it is I want to make for the upcoming week. My final choice is a function of what we have in the 'fridge, what I'm craving, what the weather is like, whether I feel fat or not (don't laugh...this actually does play a part), what I think I can find at the local markets, which cookbook I've been reading, what I've recently seen on TV, what friends have suggested...etc. I'll generally have two index cards with shopping lists. There's usually one ingredient which might be hard to find so, if I can't find that ingredient, I have another shopping list for a different dish. Kind of anal but it's saved me on many an occasion.
I do almost all of my cooking on weekends because I have next to no time on weekday nights. I get off work around 6, grab a bus home and get back around 7. I go running most weeknights so there's another 40 minutes. I really don't have the time to go grocery shopping and cook. I need cooked meals already in the fridge.
Let's talk about how I planned for this week's meals: On Saturday, I purchased some apples at the farmers' market. I decided to cook something with those apples. I'm awful at dessert so I needed something simple...so, voila, apple crumble. That part was easy.
For the savory component of the upcoming week's meals, I peeked in the fridge. We had somewhere around 40 eggs, all nearing expiration, so I decided that I needed to do something with eggs. A frittata popped into my mind. My usual frittata recipe involves onions, potatoes and cheese. Eggs=breakfast=sausage so I decided to toss in some pork sausages. I used a combination of breakfast links and mild Italian sausage.
Frittata, even a 14 egg frittata is only going to get me through 6 meals (breakfast and dinner Monday-Wednesday...I eat lunch in the office cafeteria). I knew I needed four more meals so I kept that in mind while on my grocery shopping trip. While at the butcher, I saw some good looking steak on sale. In addition, it was still in the vacuum bag so it would last longer than an unwrapped steak. I talked to the butcher and he said that the steak would be fine until Wednesday night. Great, so I can finish the frittata on Wednesday night, cook the steak, and be set for Thursday and Friday. I need something to eat with steak so I grabbed some salad greens/lettuce. I get a little bored of rice so I grabbed some whole wheat lavash. A ha. An idea...sliced, grilled steak, lettuce...I'll make steak wraps for Thursday and Friday. Done. So, I've got dessert for the week, frittata for the first three days and steak wraps for the last two. Not a bad plan.
I find that stews, soups, braises etc. also work really well for this kind of schedule. Not only are they super convenient (just pair them with the starch of your choice), they actually taste better the longer they sit (up to a certain point...don't be an idiot about it). I guess this is why I make so many chicken curries...they're affordable, go great with rice and work well on my schedule. Also, hearty soup, bread and side salad is a fine meal although I don't do that as often.
Thinking ahead and going grocery shopping with a general plan is absolutely key. I'm definitely not one of those people who goes to the store with an open mind. Nope. If I see a great sale or an ingredient which looks especially good, I'll find a way to fit it in but I generally know exactly what I'm cooking before I go shopping. Just think about your schedule and what you can do with it. Hope this helps.
"exactly when do you plan your meals? do you plan a week's worth the weekend before? or do you plan for two weeks? I'm curious because I'm looking for more efficient strategies/ routines for planning my meals. It's been especially hard lately because I've been busy this semester plus my dorm this year (and thus the kitchen) is not nearly as big as the one I had last year..."
Well, I typically spend 30 minutes to an hour on a Saturday or Sunday deciding what it is I want to make for the upcoming week. My final choice is a function of what we have in the 'fridge, what I'm craving, what the weather is like, whether I feel fat or not (don't laugh...this actually does play a part), what I think I can find at the local markets, which cookbook I've been reading, what I've recently seen on TV, what friends have suggested...etc. I'll generally have two index cards with shopping lists. There's usually one ingredient which might be hard to find so, if I can't find that ingredient, I have another shopping list for a different dish. Kind of anal but it's saved me on many an occasion.
I do almost all of my cooking on weekends because I have next to no time on weekday nights. I get off work around 6, grab a bus home and get back around 7. I go running most weeknights so there's another 40 minutes. I really don't have the time to go grocery shopping and cook. I need cooked meals already in the fridge.
Let's talk about how I planned for this week's meals: On Saturday, I purchased some apples at the farmers' market. I decided to cook something with those apples. I'm awful at dessert so I needed something simple...so, voila, apple crumble. That part was easy.
For the savory component of the upcoming week's meals, I peeked in the fridge. We had somewhere around 40 eggs, all nearing expiration, so I decided that I needed to do something with eggs. A frittata popped into my mind. My usual frittata recipe involves onions, potatoes and cheese. Eggs=breakfast=sausage so I decided to toss in some pork sausages. I used a combination of breakfast links and mild Italian sausage.
Frittata, even a 14 egg frittata is only going to get me through 6 meals (breakfast and dinner Monday-Wednesday...I eat lunch in the office cafeteria). I knew I needed four more meals so I kept that in mind while on my grocery shopping trip. While at the butcher, I saw some good looking steak on sale. In addition, it was still in the vacuum bag so it would last longer than an unwrapped steak. I talked to the butcher and he said that the steak would be fine until Wednesday night. Great, so I can finish the frittata on Wednesday night, cook the steak, and be set for Thursday and Friday. I need something to eat with steak so I grabbed some salad greens/lettuce. I get a little bored of rice so I grabbed some whole wheat lavash. A ha. An idea...sliced, grilled steak, lettuce...I'll make steak wraps for Thursday and Friday. Done. So, I've got dessert for the week, frittata for the first three days and steak wraps for the last two. Not a bad plan.
I find that stews, soups, braises etc. also work really well for this kind of schedule. Not only are they super convenient (just pair them with the starch of your choice), they actually taste better the longer they sit (up to a certain point...don't be an idiot about it). I guess this is why I make so many chicken curries...they're affordable, go great with rice and work well on my schedule. Also, hearty soup, bread and side salad is a fine meal although I don't do that as often.
Thinking ahead and going grocery shopping with a general plan is absolutely key. I'm definitely not one of those people who goes to the store with an open mind. Nope. If I see a great sale or an ingredient which looks especially good, I'll find a way to fit it in but I generally know exactly what I'm cooking before I go shopping. Just think about your schedule and what you can do with it. Hope this helps.
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