1) Copy this list into your journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Italicize things you would like to try.
1. Venison -- an occasional SCA feast treat
2. Nettle tea
3. Huevos rancheros -- y'know, I'm honestly not certain if I've had the real thing
4. Steak tartare
6. Black pudding -- it was rather too dry for my tastes, but I might try it again
7. Cheese fondue -- I'm actually fonder of beef, but we've done cheese occasionally since at least our honeymoon
8. Carp -- as several have pointed out, I've had gefilte fish
9. Borscht -- although I don't really care for it (just not very fond of beets)
10. Baba ghanoush
11. Calamari -- indeed, Rhode Island Calamari is one of my favorite ways to destroy my digestive tract
13. PB&J sandwich -- I couldn't cope with them for five or six years after high school, but once I stopped being tired of them, they returned to being one of my Favorite Foods Ever. (Chunky PB, nice sweet jelly, on high-quality toast. Mmmm.)
14. Aloo gobi -- it's fine, although not one of the curries I routinely seek out
15. Hot dog from a street cart -- one of those important and dangerous rites of passage for any city dweller (or near-city dweller)
16. Epoisses -- not sure, but it sounds like the kind of thing I'd like
17. Black truffle
18. Fruit wine made from something other than grapes -- we're big Nashoba fans
19. Steamed pork buns -- one of the finest chinese foods
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries -- well, for some not-very-wild definitions of "wild", anyway
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper -- sure, I'll do almost anything stupid once...
27. Dulce de leche -- I don't think I have, although I've had many things that claimed to be dulce de leche *flavored*
28. Oysters -- not my thing
29. Baklava -- one of the most perfect foods (and a staple of the Lochleven encampment this year)
30. Bagna cauda -- undoubtedly terrible for me, but I must try this sometime: it's a significant food in Babylon 5, which makes it sound really quite yummy
31. Wasabi peas -- little green pain balls. Yum.
32. Clam chowder in a sourdough bowl -- although the *best* thing for a bread bowl that I've found is Panera's all-too-rare country mushroom soup
33. Salted lassi
34. Sauerkraut -- although I really need to re-try it sometime: I didn't care for it, but my tastes have broadened
35. Root beer float
36. Cognac with a cigar
37. Clotted cream tea
38. Vodka jelly -- at college parties
41. Curried goat
42. Whole insects
43. Phaal -- I'll regret it, but I clearly need to try this
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more -- although not often enough
47. Chicken tikka masala -- a favorite (or more precisely, the *sauce* is a favorite for dipping naan into; the chicken I can take or leave)
48. Eel -- although I'm not sure I've had it outside of unagi (which is one of the finest of all sushis)
49. Krispy Kreme original glazed doughnut -- sin in toroidal form
50. Sea urchin -- as sushi. Utterly hated it, but I have been assured by several folks that it's far better when fresh. But the definition of "fresh" is apparently "killed in the past three minutes".
51. Prickly pear
52. Umeboshi -- at least, goldsquare tells me that I've had them with him; I *think* I've had them since, if they're what I think. Not entirely to my taste, but not bad.
55. McDonald’s Big Mac Meal -- although I dislike it almost as much as the sea urchin. (This isn't food snobbery: I just don't like Big Macs.)
57. Dirty gin martini -- I don't think I have yet, and now that I've developed a taste for martinis I should rectify that
58. Beer above 8% ABV -- up to 12% in certain exceptional cases
59. Poutine -- I don't think I've had what a Canadian would call well-made poutine, anyway
60. Carob chips
61. S’mores -- not in too long, though
63. Kaolin -- no clue what this is
64. Currywurst -- sounds interesting, in a fast-foodie kind of way
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake -- Beignets a few times; churros only from Costco (but they're surprisingly tasty); funnel cake in many forms, but the period recipe is the best.
68. Haggis -- once, in Scotland. Didn't make much impression on me.
69. Fried plantain -- best I've had was actually at Disneyworld: the Cuban restaurant there had fabulous fried plantains
70. Chitterlings, or andouillette -- sounds like I'd like it
71. Gazpacho -- not really my thing (in general, I'm not a fan of tomato soups)
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
76. Baijiu -- okay, I'm curious about this one
77. Hostess Fruit Pie -- I will confess a life-long fondness for those little sugar-iced apple bombs. Successfully brainwashed by the ads in the comic books, I suppose
78. Snail -- first had escargot at a small but brilliant restaurant in Paris; have been trying to find ones as good ever since
79. Lapsang souchong -- my default morning tea in the cold months
80. Bellini -- on our Disney cruise, IIRC. Need to try making these myself
81. Tom yum -- the best part about going out for Thai food
82. Eggs Benedict
83. Pocky -- in a variety of flavors. (My most recent amusement was discovering "Men's Pocky", apparently distinguished by the dark chocolate.)
84. Tasting menu at a three-Michelin-star restaurant -- if there was such a restaurant nearer by...
85. Kobe beef
88. Flowers -- mostly candied
90. Criollo chocolate -- I don't know! Something to seek out and compare...
91. Spam -- y'know, I don't know if I have. But I shall need to try the fried spam that several people have extolled the virtues of
92. Soft shell crab -- in many preparations, although deep-fried is still probably the favorite
93. Rose harissa
94. Catfish -- the best fish for blackening (and blackening is one of my favorite ways to have fish)
95. Mole poblano
96. Bagel and lox -- there are some weeks when I *don't* have bagel and lox
97. Lobster Thermidor
99. Jamaican Blue Mountain coffee -- although I confess that I don't find it all that remarkable