100 foods to eat before you die

Knives and forks

Continuing the food-related themes I’ve been writing about of late (not that I intend this to be my sole source of subject matter), I was intrigued to come across this 100 foods to eat before you die list. It’s been doing the rounds as a Facebook app and there are countless blog entries that deal with it, so I can’t reliably say who came up with it, only that I found the complete, unedited list here.

It seems to have originated in the United States: although there is quite a bit of diversity of cuisines and ingredients included, it contains quite a significant number of things that are easily identifiable as quintessentially American, including chicken and waffles, clam chowder, biscuits and gravy, as well as a number of other things I hadn’t heard of and that don’t seem to have found international recognition. Some of these I have looked up in the meantime, but any items that baffled me initially I have marked with a question mark.

I’ve crossed off all the items on the list that I’ve tried, and the grand total is: 54. This compares really very favourably with the predicted average total of twenty items, though I am still some way behind friends who have travelled more widely, grew up with a wider range of these foods or have more adventurous palates.

I’ve also picked out a few of my personal favourites (comments in green) as well as a few items I either don’t like or think are overrated (comments in red). At the end of the list you can find out which further items I’d most like to try, those I’d prefer to avoid, and a few suggestions of my own.

1. Abalone
2. Absinthe
3. Alligator
4. Baba  Ghanoush – I adore aubergine, and although I find this dip fiddly to make, the taste is SO worth it
   
5. Bagel and lox
6. Baklava
7. Barbecue ribs
8. Bellini
9. Bird’s Nest Soup
10. Biscuits and gravy
11. Black Pudding - one of those foods from home that I miss here (German Blutwurst is similar, but not the same and tends to be served differently)
12. Black Truffle – I can’t really understand the appeal of either black truffle or white truffle. They both seem to add a slightly mildewy note to things
    
13. Borscht
14. Calamari
15. Carp
16. Caviar
17. Cheese fondue
18. Chicken and waffles
19. Chicken Tikka Masala – possibly not my favourite curry ever (I prefer ones that are more coconutty and a bit hotter), but definitely one of the best items on this list
20. Chile Relleno ?
21. Chitterlings/Chitlins ? (I’ve heard of this but can’t remember what it is)
22. Churros
23. Clam Chowder
24. Cognac
25. Crabcake
26. Crickets
27. Currywurst – definitely not a favourite: I don’t like sausage and chips, or the sauce, or the sprinkling of curry powder
    
28. Dandelion wine
29. Dulce de leche
30. Durian ?
31. Eel
32. Eggs benedict
33. Fish Tacos
34. Foie Gras – I’ve written about my dislike of this before – I really don’t see the appeal at all (and it’s not exactly good for the goose or for the person eating it)
    
35. Fresh Spring Rolls
36. Fried Catfish
37. Fried Green Tomatoes
38. Fried Plaintain
39. Frito Pie ?
40. Frog’s Legs
41. Fugu ?
42. Funnel Cake ?
43. Gazpacho
44. Goat
45. Goat’s milk
46. Goulash
47. Gumbo
48. Haggis
49. Head Cheese – I’ve only had this once, in France, in a truckers’ hotel we ended up in at the end of an exhausting 100km+ bike ride. The most welcome meal ever! It’s called fromage de tête in French, which sounds so much more poetic, doesn’t it? (edit: originally had this in red, but could also be green, hence “neutral” black…)
50. Heirloom Tomatoes
51. Honeycomb
52. Hostess Fruit Pie ?
53. Huevos Rancheros
54. Jerk Chicken
55. Kangaroo
56. Key Lime Pie
57. Kobe Beef
58. Lassi
59. Lobster – although I went through the whole of my childhood seeing the piles of lobster pots at the harbour in Aberystwyth, it wasn’t until well into adulthood that I actually tried lobster. Verdict: wow!
60. Mimosa (I guess a strong Buck’s Fizz counts )
61. MoonPie ?
62. Morel Mushrooms
63. Nettle Tea
64. Octopus
65. Oxtail Soup – in its tinned variety, a childhood trauma (and I haven’t felt moved to try a better version since)
    
66. Paella – I got to know and love this dish at a shooting club in Tübingen, of all places. The (public) restaurant there was run by the Spanish wife of the guy who ran the outfit, and a large group of us would often go there on special occasions, when Carmen would serve up these huge pans of garlic-infused goodness
67. Paneer
68. Pastrami on Rye
69. Pavlova
70. Phaal
71. Philly Cheesesteak
72. Pho
73. Pineapple and cottage cheese – cottage cheese is excellent stuff and I could eat it by the carton, but I really don’t like pineapple in combination with anything savoury
    
74. Pistachio Ice Cream
75. Po’ boy ?
76. Pocky ?
77. Polenta
78. Prickly Pear
79. Rabbit Stew
80. Raw Oysters – I’m inclined to say these are highly overrated, though I have had them only once and that was without any kind of dressing (other than a bit of seawater and sand): I’m told a good vinaigrette makes all the difference
    
81. Root Beer Float – definitely doesn’t float my boat. The two ingredients should be served separately
    
82. S’mores – In my case, s’lesses (far too sweet and sickly)
    
83. Sauerkraut
84. Sea Urchin
85. Shark
86. Snail
87. Snake
88. Soft Shell Crab
89. Som Tam ?
90. Spaetzle
91. Spam
92. Squirrel
93. Steak Tartare
94. Sweet Potato Fries
95. Sweetbreads
96. Tom Yum
97. Umeboshi ?
98. Venison
99. Wasabi Peas
100. Zucchini Flowers

A few things on the list I’d like to try

Borscht – not really sure why I’ve not had it before (I prefer the impossible-looking German “beatbox” spelling Bortschsch)

Crabcake – I’ve got several recipes for Thai-style crabcakes, so this is something I should definitely try making

Dandelion wine – the sound of this has always had a magical quality. I expect you can create your own fairytale world if you drink enough of it. I have recipes for wine made out of various common or garden plants among the old recipes I wrote about here.

Kobe beef – just to see what all the fuss is about

Snails – they’re a fairly local speciality here, so I think I should try them

A few things on the list that I wouldn’t touch with a bargepole

Abalone, bird’s nest soup, sea urchin, snake – these all sound ecologically and/or ethically dodgy in some way (though maybe the same could be said for many of the things I’ve eaten and enjoyed. Hmm)

Chicken and waffles, chitterlings (I have now looked them up), crickets, squirrel, sweetbreads – I find all of these ideas a bit stomach-churning

Items I’d add to the list

Pakistani mangoes – I love mangoes in any case, but the elongated, yellow Pakistani ones – which Kavey introduced me to – are the most exquisite in flavour, perfume and texture

Traditional mature Cheddar cheese – I’ve tried a lot of cheeses in my time, but nothing beats this. It’s such a pity that the mainstream market (esp. outside Britain / Ireland) is flooded with poor imitations

Fresh tuna steak – I know there are ethical issues with particular species of tuna, but if you can get a sustainable, reliably sourced and dolphin-friendly variety (feel free to add any further criteria I may have forgotten), then do try it. I’m happy enough to eat tinned tuna, but the fresh stuff is something else entirely.

Pickled walnuts – eaten with cold meats after Christmas, pickled walnuts remain one of my favourite foods in the festive season (not that there is any reason not to eat them at other times!)

San Daniele ham – this is cured roughly in a similar way to Parma / serrano hams, but I find the flavour superior

Suet crust – another of my favourite comfort foods from home

Morellino di scansano (red wine) – this comes from the same area of Tuscany that produces the prestigious (and pricy) Brunello di Montalcino. It’s a fraction of the price and on almost every occasion I’ve been able to compare the two wines one to one, this one has been the distinct favourite. As the name may suggest, it has a deep cherry flavour, and it’s been one of my favourite wines for years now.

Have you tried any of the more unusual things on the list? Have I missed out on anything spectacular in the dishes I put a question mark next to? I’d love to read about other people’s “scores” and experiences with any of these foods / dishes.

On (not) making a meal of things…

I’ve seen a number of bloggers doing a weekly Monday post about meal planning for the week (known as “Meal Planning Monday”) and thought I’d have a go, mainly as an experiment to see whether I fancy sticking to it and to see if it saves me any effort in thinking or ambling cluelessly around the supermarket during the week.

I’ve never got into the habit of planning meals a great deal in advance, mainly because I’ve not felt the need to: I’m not responsible for feeding a horde of people on a daily basis, I manage to shop and subsist fairly cheaply as I don’t buy much convenience or “luxury” food, AND I have five supermarkets, an organic food shop, a health food shop and the local market all within 200m of where I live. I very much value the flexibility and choices that I have and don’t see compelling reasons to give them up. When I was mostly cooking for one, my substitute for daily meal planning was to cook a big pot of stuff that would last me several days; nowadays, though, I quite enjoy cooking almost every day, partly because there are more often than not two (and sometimes more) of us eating together, and partly because I find it somehow creative and therapeutic.

However, there are things about the day-by-day way I subsist that sometimes bother me. Food waste is the biggest one. While I am, on the whole, really good at using up leftovers and using as much as one can of the ingredients I buy, very perishable foods do sometimes get the better of me, for example dairy products such as cream or yoghurt: while it’s no doubt better for the waistline to use just part of a carton of cream in preparing a meal rather than a whole one, there’s no virtue whatsover in letting the other half go rancid and nasty at the back of the fridge, only to throw it out in disgust some time later. I’ve improved a lot when it comes to yoghurt, but there’s still a way to go yet…

As for fruit and veg, you can only feel smug about the “healthy” content of your shopping basket if you actually eat the stuff… I have to admit that a significant factor here is laziness and the time pressure of going shopping after work, at the last minute: a one-stop-serves-all-purposes trip to the supermarket is often all I can fit in, and the supermarket I tend to find most convenient on the way home sells a lot of its fruit and veg pre-packaged in quantities that are frequently a bit too large. I’d do better to buy hand-selected quantities elsewhere (ideally at the market, in season) for the things I find hard to use up in the bulky pre-packaged quantities – mushrooms and spinach being good examples (and frozen spinach simply isn’t the same). I also need to re-programme myself to take some fruit with me to work – I really don’t have a sweet tooth whatsover and don’t see the point of leaving space for dessert – therefore I find it really hard to get a decent amount of fruit into my diet, except perhaps in very hot weather. I do like fruit smoothies, but I seem to labour under a permanent misapprehension that they are time-consuming and messy to make (stupid, I know, but the lazy part of my mind is the most stubborn, it seems).

Better planning of meals might get me to shop better in this respect, but I’m also hoping it might help me to balance my diet more evenly. If I know I’m having meat, cheese or whatever for the evening meal, I can eat something else earlier in the day. Yesterday, though, I had cheese three times, in an example of particularly poor planning, and the fact that I also cycled nearly 60km still doesn’t excuse that lack of variety, even if it means not all of it will immediately land on my hips. I also find that if I’m feeling tired, uninspired or particularly hungry after a day that has not left much time for eating, I am more likely to go for something meat-based that may also be quite fatty. Normally I have no problem using more white / lean than red / fatty meat and having a good representation of fish and seafood, vegetarian and the occasional vegan meal on the menu, but a bit of more careful monitoring might be a good idea nevertheless.

But anyway, enough sounding off about nutrition and food use: what exactly am I going to cook this week? Here is what I’ve come up with…

Monday: Potato and courgette bake

I bought a pack of five courgettes at the weekend and still have two or three left: I’ll certainly use up two in this recipe, as well as some potatoes that are still perfectly good but have been around for a while. Ditto for a handful of wild garlic leaves: I’m going to blend them with some fresh (home-grown!) sage and a small leftover amount of ricotta to add a bit of sauce to the bake.

Tuesday: Baked chicken breasts with asparagus

There was green asparagus on special offer today and I snapped up a pack as it tends to sell out quickly. It’s great baked in a dish in the oven with a little olive oil, lemon juice and garlic (if I still have a courgette left after tonight, I’ll chuck that in as well), and I’ll simply bake the chicken breasts at the same time. I may stuff the breasts with herbs or marinate them first – I’ll see what’s available. This is a quick and easy dish that is really tasty as well as being fairly healthy (depending what you stuff the chicken breasts with!).

Wednesday: Falafel with pita bread / wraps and salad

I love pretty much anything made with or out of chickpeas, and they’re a great basis for a load of meat- and dairy-free dishes (though I certainly have nothing against combining them with those ingredients, either, and will be doing so here). I made falafel for the first time the other week, having found several recipes that appealed to me because they used tinned chickpeas (something I always have in, as opposed to the dry variety) and were done in the oven rather than fried. I think I used this recipe but added a bit of olive oil to the mixture and then simply baked them on baking parchment. To be served with pita bread or wraps, a Greek-type salad, and a mint and yoghurt sauce. At some point I’d like to find a really tasty vegan sauce as an occasional alternative to the yoghurt-based one, but I don’t like tahini, hummus is too samey as it’s made out of chick-peas, and I don’t much fancy a tomato-based sauce with them. If you have any ideas, please leave a comment!

Thursday: Pasta

This will probably be penne, though I haven’t decided on a sauce yet – in all likelihood it’ll be based on tinned chopped tomatoes and whatever fresh vegetables are available – I always try to put plenty of veg in pasta sauce – though possibly with tuna and anchovies, or a small amount of bacon. Whatever it is, it’ll be a fairly simple dish as Wednesday’s and Friday’s dinners will be a bit more fiddly to make.

Friday: Goan Fish Curry

I’ve written before about my love of Indian food, and I was very excited when Dave brought this recipe to my attention. Not only does it promise just the kind of curry I enjoy most – coconutty and hot – but the description talks about all kinds of variants and different ways of preparing the dish. I’m really very excited about trying this and decided that Good Friday – traditionally a fish day – was probably as good a day as any to give it a go.

I’ll probably simply do rice to go with it, plus a raita of some sort, which will use up the rest of the large pot of yoghurt I’ll be buying for Wednesday’s meal (see? I’m getting better).

Saturday: tbd

Saturdays are most frequently a day for entertaining, and as I don’t yet known what is going on, who is around or who will get to do the cooking, I’ll leave this one empty for now.

Sunday: Roast lamb or chicken

I don’t make a big deal out of Easter and definitely won’t be scoffing chocolate all day, but I like the excuse of a special holiday to do a roast dinner. M may want to be in charge of this one and he certainly does a mean roast – I’ll let him decide whether it’s to be lamb or chicken. Whichever of us is chef de cuisine for the day, I think it’s more or less a given that we’ll have the baked/roast potatoes out of the Hamlyn Herb Book (whole potatoes sliced almost through at ~3mm intervals, brushed with olive oil & sprinked with rosemary and sea salt before roasting about an hour in the oven) and something green on the side.

How do you plan your meals, and what are your main challenges when it comes to trying to make sure you’re eating a healthy and balanced diet?