Making Progress on 100 Foods to Eat Before I Die

I’m not dead yet, so I have time to eat a few more foods from the Very Good Taste Omnivore’s 100 list. Since 2008, I’ve chipped off a few:

2. Nettle tea
5. Crocodile
6. Black pudding
8. Carp
9. Borscht
14. Aloo gobi
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
30. Bagna cauda
33. Salted lassi
36. Cognac with a fat cigar
37. Clotted cream tea
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
50. Sea urchin
52. Umeboshi
53. Abalone
54. Paneer
59. Poutine
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
68. Haggis
70. Chitterlings, or andouillette
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
89. Horse
90. Criollo chocolate
93. Rose harissa
95. Mole poblano
97. Lobster Thermidor
100. Snake

6 thoughts on “Making Progress on 100 Foods to Eat Before I Die”

  1. Borshet? Cecils or the Russian on teh hill place on Selby and Dale!!! I hate it.

    I have a friend wiht a bottle Baijiu laying around. It’s a sorguhm whisky that would describe as haveing a floral bouquet, with a rotting flesh after taste.

    I would be honored to share a $120.00 of whiskey with you.

  2. Hm, for Lapsang souchong I’d go to the Tea Source in St. Paul.
    No Tom Yum or Aloo Gobi yet? What’s wrong with you? 🙂
    As a vegetarian that list is pretty well cut down for me, though.

  3. No belini yet? You can get a nice one at Barbette. I keep meaning to get Abalone at Origami, but they’re always out.

  4. “18. Fruit wine made from something other than grapes”

    –You can knock this off in the ‘hood tomorrow night at The Craftsman–
    “On January 16, Craftsman will be hosting a dinner highlighting Minnesota bounty picked at its glistening peak and then preserved. Each course will showcase preserved and cured local ingredients, and each will be paired with a wine made from wild or heirloom fruits: apples, plums, cherries, and more. The Monday dinner will begin with drinks at 5 p.m., along with music provided by Dreamland Faces. Tickets are $65 (plus tax and tip). Call the restaurant for reservations.”

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