One Sec...
100 Things You Should Eat Before You Die
Over in the forums there is a discussion going on about a meme that has been making its way around the food blogosphere for a few weeks. I do not know who came up with this list, but it's a list of 100 things you should eat before you die. In its meme form, it is just a list and while I enjoy food, I am not shy to say that I haven't had a a lot of these things and didn't know what some of them were. So, I decided to spend some time and get a few sentences, photos and links together so that I could learn what these were as well as (hopefully) help other people to know what they are. Enjoy!
100. Venison
Of late, venison has been used primarily to describe deer. A fairly rare dish due to the fact that not many restaurants sell venison and it is usually the product of hunting. Typical preparations include steaks, roasts, sausages, jerky and ground meat. It has a flavor similar to beef, but is much leaner and the fibers of the meat are short and tender.
http://en.wikipedia.org/wiki/Venison
99. Nettle tea
Nettles have a long history of use in the home as a herbal remedy and nutritious addition to the diet. The Nettle has long been valued as a medicinal and nutritional treasure. Nettle leaf has recently become a popular treatment for allergies based on one preliminary study. Nettle leaf is highly nutritious, and in cooked form may be used as a general dietary supplement. It is said that the "sting of the nettle is but nothing compared to the pains that it heals".
98. Huevos rancheros
Huevos rancheros (Ranch Eggs) is a classic Mexican breakfast dish which has become popular throughout much of the Americas. The basic version of huevos rancheros consists of corn tortillas fried lightly, and fried eggs with a tomato–chili sauce. Refried beans (frijoles refritos), slices of avocado, fried potatoes, and extra chili peppers are common accompaniments. Scrambled eggs can be used instead of fried eggs.
http://en.wikipedia.org/wiki/Huevos_rancheros
97. Steak tartare
Steak tartare is a meat dish made from finely chopped or ground raw beef or horse meat (but usually beef). Tartare can also be made by thinly slicing a high grade of meat such as strip steak, marinating it in wine or other spirits and spicing it to taste, and then chilling it.
http://en.wikipedia.org/wiki/Steak_tartare
96. Crocodile
Crocodile is consumed in some countries, such as Australia, Ethiopia, Thailand, South Africa and also Cuba (in pickled form); it can also be found in specialty restaurants in some parts of the United States. Crocodile meat is said to have a delicate flavor; some describe it as a cross between chicken and crab. Cuts of meat include backstrap and tail fillet.
http://en.wikipedia.org/wiki/Crocodile
95. Black pudding
Black pudding or (less often) blood pudding is a British English term for sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. It is also called blood sausage. Pig or cattle blood is most often used; sheep and goat blood are used to a lesser extent. Blood from poultry, horses and other animals are used more rarely. Typical fillers include meat, fat, suet, bread, sweet potato, barley and oatmeal.
http://en.wikipedia.org/wiki/Black_pudding
94. Cheese fondue
Fondue is a Swiss communal dish shared at the table in an earthenware pot over a small burner. The term is derived from the French fondre (to melt). Diners use forks to dip bits of food (most often bread) into the warm semi-liquid sauce (commonly a cheese mix). Heat is supplied by a wicked or gel alcohol burner, or a tealight.
http://en.wikipedia.org/wiki/Fondue
93. Carp
Carp is a common name for various freshwater fish. Carp meat is off-white in color, with a dark midlateral strip that's often removed before cooking. It is low in fat, firm in texture, and mild--though it can be muddy, especially the farm-raised variety--in flavor. The skin is edible but not particularly tasty.
http://en.wikipedia.org/wiki/Carp
92. Borscht
Borscht or borshch is a vegetable soup from Eastern Europe. It is traditionally made with beetroot as a main ingredient which gives it a strong red color. Other, non-beet varieties also exist, such as the tomato paste-based orange borscht and the green (zelioni) borscht (sorrel soup). There are two main variants of borscht, generically referred to as hot and cold. Both generally are based on beets, but are otherwise prepared and served differently.
http://en.wikipedia.org/wiki/Borscht
91. Baba ghanoush
Baba ghanoush is a popular Levantine dish of eggplant (aubergine) mashed and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Baba ghanoush is usually eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color.
http://en.wikipedia.org/wiki/Baba_ghanoush
90. Calamari
Made from squid the meat is firm and white with a mild, slightly sweet and almost nutty flavor. The squid ranges from one inch in size up to eighty feet, but the most common size for eating is less than twelve inches. Although the tentacles are edible, the body is the prime section of meat which can be stuffed whole, cut into flat pieces, or sliced crosswise into perfect rings.
http://en.wikipedia.org/wiki/Calamari
89. Pho
Pho is a traditional Vietnamese rice-noodle soup dish. Pho is served as a bowl of white rice noodles in clear beef broth, with thin cuts of beef (steak, fatty flank, lean flank, brisket). Variations featuring tendon, tripe, meatballs, chicken leg, chicken breast, or other chicken organs (heart, liver, tongue, etc.) are also available. The broth is generally made by simmering beef (and sometimes chicken) bones, oxtails, flank steak, charred onion, and spices, taking several hours to prepare. Seasonings include Saigon cinnamon, star anise, charred ginger, cloves, and sometimes black cardamom pods.
http://en.wikipedia.org/wiki/Ph%E1%BB%9F
88. PB&J sandwich
The peanut butter and jelly sandwich, (PB&J), also known as a peanut butter and jam sandwich in the UK, Canada and Australia, is a sandwich that includes a layer of peanut butter and either jelly or jam on bread, commonly between two slices.
http://en.wikipedia.org/wiki/Peanut_butter_and_jelly_sandwich
87. Aloo gobi
Aloo gobi (from Punjabi), also spelled alu gobi, or aloo gobhi is usually a "dry" Indian curry, i.e. it often does not have a liquid sauce. It is a popular combination of aloo (potato) and gob(h)i (cauliflower) with spices. It is yellowish in color, because of the use of turmeric, and occasionally contains kalonji (sometimes called "onion seeds") and curry leaves.
http://en.wikipedia.org/wiki/Aloo_gobi
86. Hot dog from a street cart
I cant seem to find a wikipedia page for this one, but let me explain. In most metropolitan U.S. cities (I have no clue about other countries, sorry) there are street vendors selling hot dogs, and usually, they are spectacular. They have the benefit of having water that hundreds or thousands of hot dogs have simmered in.
85. Epoisses
Epoisses de Bourgogne is a pungent unpasteurized cows-milk cheese. A washed-rind cheese (washed in marc de Bourgogne, the local pomace brandy), it is circular at around either 10cm or 18cm in diameter, with a distinctive soft red-orange colour. It is sold in a circular wooden box, and is best served with a good red Burgundy wine, or even Sauternes. Napoleon was a particular fan of the cheese, and the famous epicure Brillat-Savarin himself classed it as the "king of all cheeses".
http://en.wikipedia.org/wiki/%C3%89poisses_de_Bourgogne_(cheese)
84. Black truffle
A truffle is the valuable and highly sought-after, edible fruiting body of a group of subterranean ascomycete fungi of the genus Tuber. The body of truffles is highly prized as a food, their smell has been described as similar to deep-fried sunflower seeds or walnuts, although it has also been described as "a foul aroma."
http://en.wikipedia.org/wiki/Tuber_(genus)
83. Fruit wine made from something other than grapes
While most commonly knows as from grapes only, other wines are made including apple wine and elderberry wine, which are generally referred to as fruit or country wine. Fruit wine can be made from any sufficiently sweet fruit or, with addition of sugar or honey, from other fruits and many plant sources which are not fruits.
http://en.wikipedia.org/wiki/Fruit_wine
82. Steamed pork buns
A type of steamed, filled bun or bread-like item which are filled with barbecue-flavored char siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries.
http://en.wikipedia.org/wiki/Cha_siu_baau
81. Pistachio ice cream
Not much to say about this one, it is pistachio ice cream. If you've had a pistachio, imagine that sweet. And of course it is green.
80. Heirloom tomatoes
Heirlooms, by definition, must be open-pollinated. While there are no genetically modified tomatoes available for commercial or home use, it is generally agreed that no genetically modified organisms can be considered heirloom cultivars. Basically what it all boils down to is they are fresh, un-tainted tomatoes. They are also generally multi-colored and beautiful.
http://en.wikipedia.org/wiki/Heirloom_tomato
79. Fresh wild berries
http://en.wikipedia.org/wiki/Berry
78. Foie gras
Foie gras (French for "fat liver") is the liver of a duck or a goose that has been specially fattened by gavage (force-feeding). Foie gras is one of the most popular and well-known delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver.
http://en.wikipedia.org/wiki/Foie_gras
77. Rice and beans
Rice and beans is a very popular dish throughout Latin America and the Caribbean as well as in communities of Latino and Caribbean people elsewhere. Given the basic nature of its ingredients, rice and bean dishes exists in many regions of the world.
http://en.wikipedia.org/wiki/Rice_and_beans
76. Brawn, or head cheese
Head cheese or brawn is in fact not a cheese, but rather a terrine of meat from the head of a calf or pig (sometimes a sheep or cow). It may also include meat from the feet and heart. It is usually eaten cold or at room temperature as a luncheon meat. It is sometimes also known as souse meat, particularly if pickled with vinegar. Historically the cleaned (all organs removed) head was simmered to produce a gelatin containing any incidental meat which came off the head. The more modern method involves adding gelatin to meat, which is then cooked in a mould.
http://en.wikipedia.org/wiki/Head_cheese
75. Raw Scotch Bonnet pepper
The Scotch Bonnet is a variety of chilli pepper similar to and of the same species as the habanero. A cultivar of the habanero, it is one of the hottest peppers in the world. Most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units. For comparison most jalapeños have a heat rating of 2,500 to 8,000 on the Scoville scale.
http://en.wikipedia.org/wiki/Scotch_bonnet_(pepper)
Next 25
You can also check out all the photos!
100. Venison
Of late, venison has been used primarily to describe deer. A fairly rare dish due to the fact that not many restaurants sell venison and it is usually the product of hunting. Typical preparations include steaks, roasts, sausages, jerky and ground meat. It has a flavor similar to beef, but is much leaner and the fibers of the meat are short and tender.
http://en.wikipedia.org/wiki/Venison
99. Nettle tea
Nettles have a long history of use in the home as a herbal remedy and nutritious addition to the diet. The Nettle has long been valued as a medicinal and nutritional treasure. Nettle leaf has recently become a popular treatment for allergies based on one preliminary study. Nettle leaf is highly nutritious, and in cooked form may be used as a general dietary supplement. It is said that the "sting of the nettle is but nothing compared to the pains that it heals".
98. Huevos rancheros
Huevos rancheros (Ranch Eggs) is a classic Mexican breakfast dish which has become popular throughout much of the Americas. The basic version of huevos rancheros consists of corn tortillas fried lightly, and fried eggs with a tomato–chili sauce. Refried beans (frijoles refritos), slices of avocado, fried potatoes, and extra chili peppers are common accompaniments. Scrambled eggs can be used instead of fried eggs.
http://en.wikipedia.org/wiki/Huevos_rancheros
97. Steak tartare
Steak tartare is a meat dish made from finely chopped or ground raw beef or horse meat (but usually beef). Tartare can also be made by thinly slicing a high grade of meat such as strip steak, marinating it in wine or other spirits and spicing it to taste, and then chilling it.
http://en.wikipedia.org/wiki/Steak_tartare
96. Crocodile
Crocodile is consumed in some countries, such as Australia, Ethiopia, Thailand, South Africa and also Cuba (in pickled form); it can also be found in specialty restaurants in some parts of the United States. Crocodile meat is said to have a delicate flavor; some describe it as a cross between chicken and crab. Cuts of meat include backstrap and tail fillet.
http://en.wikipedia.org/wiki/Crocodile
95. Black pudding
Black pudding or (less often) blood pudding is a British English term for sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. It is also called blood sausage. Pig or cattle blood is most often used; sheep and goat blood are used to a lesser extent. Blood from poultry, horses and other animals are used more rarely. Typical fillers include meat, fat, suet, bread, sweet potato, barley and oatmeal.
http://en.wikipedia.org/wiki/Black_pudding
94. Cheese fondue
Fondue is a Swiss communal dish shared at the table in an earthenware pot over a small burner. The term is derived from the French fondre (to melt). Diners use forks to dip bits of food (most often bread) into the warm semi-liquid sauce (commonly a cheese mix). Heat is supplied by a wicked or gel alcohol burner, or a tealight.
http://en.wikipedia.org/wiki/Fondue
93. Carp
Carp is a common name for various freshwater fish. Carp meat is off-white in color, with a dark midlateral strip that's often removed before cooking. It is low in fat, firm in texture, and mild--though it can be muddy, especially the farm-raised variety--in flavor. The skin is edible but not particularly tasty.
http://en.wikipedia.org/wiki/Carp
92. Borscht
Borscht or borshch is a vegetable soup from Eastern Europe. It is traditionally made with beetroot as a main ingredient which gives it a strong red color. Other, non-beet varieties also exist, such as the tomato paste-based orange borscht and the green (zelioni) borscht (sorrel soup). There are two main variants of borscht, generically referred to as hot and cold. Both generally are based on beets, but are otherwise prepared and served differently.
http://en.wikipedia.org/wiki/Borscht
91. Baba ghanoush
Baba ghanoush is a popular Levantine dish of eggplant (aubergine) mashed and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Baba ghanoush is usually eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color.
http://en.wikipedia.org/wiki/Baba_ghanoush
90. Calamari
Made from squid the meat is firm and white with a mild, slightly sweet and almost nutty flavor. The squid ranges from one inch in size up to eighty feet, but the most common size for eating is less than twelve inches. Although the tentacles are edible, the body is the prime section of meat which can be stuffed whole, cut into flat pieces, or sliced crosswise into perfect rings.
http://en.wikipedia.org/wiki/Calamari
89. Pho
Pho is a traditional Vietnamese rice-noodle soup dish. Pho is served as a bowl of white rice noodles in clear beef broth, with thin cuts of beef (steak, fatty flank, lean flank, brisket). Variations featuring tendon, tripe, meatballs, chicken leg, chicken breast, or other chicken organs (heart, liver, tongue, etc.) are also available. The broth is generally made by simmering beef (and sometimes chicken) bones, oxtails, flank steak, charred onion, and spices, taking several hours to prepare. Seasonings include Saigon cinnamon, star anise, charred ginger, cloves, and sometimes black cardamom pods.
http://en.wikipedia.org/wiki/Ph%E1%BB%9F
88. PB&J sandwich
The peanut butter and jelly sandwich, (PB&J), also known as a peanut butter and jam sandwich in the UK, Canada and Australia, is a sandwich that includes a layer of peanut butter and either jelly or jam on bread, commonly between two slices.
http://en.wikipedia.org/wiki/Peanut_butter_and_jelly_sandwich
87. Aloo gobi
Aloo gobi (from Punjabi), also spelled alu gobi, or aloo gobhi is usually a "dry" Indian curry, i.e. it often does not have a liquid sauce. It is a popular combination of aloo (potato) and gob(h)i (cauliflower) with spices. It is yellowish in color, because of the use of turmeric, and occasionally contains kalonji (sometimes called "onion seeds") and curry leaves.
http://en.wikipedia.org/wiki/Aloo_gobi
86. Hot dog from a street cart
I cant seem to find a wikipedia page for this one, but let me explain. In most metropolitan U.S. cities (I have no clue about other countries, sorry) there are street vendors selling hot dogs, and usually, they are spectacular. They have the benefit of having water that hundreds or thousands of hot dogs have simmered in.
85. Epoisses
Epoisses de Bourgogne is a pungent unpasteurized cows-milk cheese. A washed-rind cheese (washed in marc de Bourgogne, the local pomace brandy), it is circular at around either 10cm or 18cm in diameter, with a distinctive soft red-orange colour. It is sold in a circular wooden box, and is best served with a good red Burgundy wine, or even Sauternes. Napoleon was a particular fan of the cheese, and the famous epicure Brillat-Savarin himself classed it as the "king of all cheeses".
http://en.wikipedia.org/wiki/%C3%89poisses_de_Bourgogne_(cheese)
84. Black truffle
A truffle is the valuable and highly sought-after, edible fruiting body of a group of subterranean ascomycete fungi of the genus Tuber. The body of truffles is highly prized as a food, their smell has been described as similar to deep-fried sunflower seeds or walnuts, although it has also been described as "a foul aroma."
http://en.wikipedia.org/wiki/Tuber_(genus)
83. Fruit wine made from something other than grapes
While most commonly knows as from grapes only, other wines are made including apple wine and elderberry wine, which are generally referred to as fruit or country wine. Fruit wine can be made from any sufficiently sweet fruit or, with addition of sugar or honey, from other fruits and many plant sources which are not fruits.
http://en.wikipedia.org/wiki/Fruit_wine
82. Steamed pork buns
A type of steamed, filled bun or bread-like item which are filled with barbecue-flavored char siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries.
http://en.wikipedia.org/wiki/Cha_siu_baau
81. Pistachio ice cream
Not much to say about this one, it is pistachio ice cream. If you've had a pistachio, imagine that sweet. And of course it is green.
80. Heirloom tomatoes
Heirlooms, by definition, must be open-pollinated. While there are no genetically modified tomatoes available for commercial or home use, it is generally agreed that no genetically modified organisms can be considered heirloom cultivars. Basically what it all boils down to is they are fresh, un-tainted tomatoes. They are also generally multi-colored and beautiful.
http://en.wikipedia.org/wiki/Heirloom_tomato
79. Fresh wild berries
http://en.wikipedia.org/wiki/Berry
78. Foie gras
Foie gras (French for "fat liver") is the liver of a duck or a goose that has been specially fattened by gavage (force-feeding). Foie gras is one of the most popular and well-known delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver.
http://en.wikipedia.org/wiki/Foie_gras
77. Rice and beans
Rice and beans is a very popular dish throughout Latin America and the Caribbean as well as in communities of Latino and Caribbean people elsewhere. Given the basic nature of its ingredients, rice and bean dishes exists in many regions of the world.
http://en.wikipedia.org/wiki/Rice_and_beans
76. Brawn, or head cheese
Head cheese or brawn is in fact not a cheese, but rather a terrine of meat from the head of a calf or pig (sometimes a sheep or cow). It may also include meat from the feet and heart. It is usually eaten cold or at room temperature as a luncheon meat. It is sometimes also known as souse meat, particularly if pickled with vinegar. Historically the cleaned (all organs removed) head was simmered to produce a gelatin containing any incidental meat which came off the head. The more modern method involves adding gelatin to meat, which is then cooked in a mould.
http://en.wikipedia.org/wiki/Head_cheese
75. Raw Scotch Bonnet pepper
The Scotch Bonnet is a variety of chilli pepper similar to and of the same species as the habanero. A cultivar of the habanero, it is one of the hottest peppers in the world. Most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units. For comparison most jalapeños have a heat rating of 2,500 to 8,000 on the Scoville scale.
http://en.wikipedia.org/wiki/Scotch_bonnet_(pepper)
Next 25
You can also check out all the photos!
Related Things · Manage Relationships
by lara
by abt
Forum Topic: The 100 Things meme in food bl ...
by Owen
305 
11 
11
So there is this meme going around (meme=weird group - let's ...
Share this page!
First, buy a small amount of extremely high-grade steak, preferably rather lean but that's up to you. Put it in the freezer for about 30 minutes so that it's just a bit frozen but still slightly flexible. Cut across the grain into slices, and then cut the slices into strips (julienne) and then cubes.
Put the cubes in a mixing bowl. Add black pepper, salt, and a dash of tabasco, as well as diced onion (optional --- see below). Stir gently but thoroughly and let the mixture come to room temperature, covered, in a cool place.
On the onion question, there are two approaches. One says that you should chop some white onion medium-fine, rinse briefly in ice water, then stir this into the meat mixture. Another says that you should cut a medium slice of raw onion and serve it under the steak.
To finish the dish, you need a thick slice of good black (pumpernickel) bread and one top-quality, very fresh, organic egg.
Lay the bread on a serving plate. Top with the slice of onion, if using. Crack the egg onto the steak, and stir lightly -- the egg will mix in, but do not stir so far that it becomes homogenous. Put the steak mixture on top of the bread (and onion). Dust with more black pepper, and garnish with a little whole parsley if desired.
Eat immediately.
Some people add capers to the steak mixture, but others think that steak tartare should be entirely non-acidulated apart from the acid in the onion. Some of these latter people are also the strongest proponents of the onion slice as against the chopped onion, the idea being that you don't want to add the acidic onion to the steak while marinating.
If you've never had this, run right out and do so. Trust me, it's fabulous.
I'd recommend that you don't use fatty meat and raw egg together, as it gets excessively rich.
they are also the most fun because THEY LOOK LIKE HOT DOGS!
And never, never buy one in a place that has seating any fancier than cheap booths. There should be ketchup and a napkin holder on the table just to be sure. No seating at all is safest.
Why, oh, why, did I ever move to Chicago?
The place I used to get mine, every morning before going to work was a place called "pats steaks" NOT the huge "franchise type" Pat's, but this little hole in the wall off of Torresdale and Princton run by an bitchy old gal called Pat. Damn could she make 'em!
she used american cheese instead the whiz.
You: "I DO!"
ME: "What is it?"
YOU: "#91"
ME: "I WANT TO DIP MY (ping pong) BALLS IN IT!!!"
Classic.
http://www.youtube.com/watch?v=x9xmvhQl2-Q