What's Your Foodie Rating? The Omnivore's Hundred | Clean Plate Charlie | South Florida | Broward Palm Beach New Times | The Leading Independent News Source in Broward-Palm Beach, Florida

What's Your Foodie Rating? The Omnivore's Hundred

Perhaps I have a smidge of room left for the brunost.

In yesterday's blog watch we linked to a piece on Tinkering with Dinner that discussed the Omnivore's Hundred, a kind of foodie scavenger hunt that allows you to gauge the types of foods you've eaten or would never eat. The Hundred, originally created by the British food blog Very Good Taste has exploded - just look at those comments on the original post! I decided yesterday that I would fill out and submit my Omnivore's Hundred here on Short Order, and here are my results, as promised.

The list is interesting in that what starts off fairly easy gets difficult towards the end. Brown cheese from Norway? Rank grain alcohol from China? There’s some intriguing entries on here, including some things I’m not ashamed to say I had to Google. There's also nothing I wouldn't eat here, although roadkill gave me some pause. Try it out yourself, and see what you come up with. If you send us a link to your own OH list, we'll post it here. And away we go...

Here’s what I want you to do:

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.

5) From TWD: Italicize any dish you've cooked yourself.

1. Venison - My girlfriend's father hunts at his farm in upstate New York each year, and brings back his catch already processed neatly into pepperoni, sausage, tenderloins, stewing cuts, and steaks. We usually lightly grill the tenderloin - so that it's still a brilliant, ruby color inside - and lavish in its gamey, pungent flavor.

2. Nettle tea

3. Huevos rancheros - My favorite local version came from El Torito, a now defunct Pompano eatery. I make it at home quite often, usually with last night's leftover Mexican food. I'll toss in pico de gallo, beans, fried chorizo, guacamole, anything.

4. Steak tartare - I like the Japanese version, yuke.

5. Crocodile - Alligator escapes the list... does that count here? Probably not. Here's two places to get some great gator in these parts.

6. Black pudding - Blood pudding, blood sausage, and cheesy '80s movies all prove one thing: Blood is fucking delicious.

7. Cheese fondue - My queso recipe, different than fondue but better imo:

1 TBS butter

1 TBS flour

1.5 Cup Milk

2 Cloves Garlic, minced

1 ts. cayanne

1 Cup shredded pepper jack cheese

pinch of saffron, bloomed in warm water

salt and pepper

- Sweat the garlic in the butter. Add flour to make a roux. Add cayanne. Turn heat down, add milk. Bring to a simmer. Add bloomed saffron. Remove from heat, stir in cheese. Season to taste. Eat with chips. Yum.

8. Carp

9. Borscht

10. Baba ghanoush - Try the baba at Falafel Bistro in Coral Springs. Beautiful, bubela.

11. Calamari -

12. Pho

13. PB&J sandwich

14. Aloo gobi - Always comes out sort of watery when I make it. :-(

15. Hot dog from a street cart - Not italics because I have never made a hot dog from a street cart.

16. Epoisses - Maybe I'll order some here.

17. Black truffle

18. Fruit wine made from something other than grapes - Look for an upcoming post on homebrewed Mango wine, coming to Short Order soon.

19. Steamed pork buns

20. Pistachio ice cream

21. Heirloom tomatoes

22. Fresh wild berries

23. Foie gras - Four Rivers does wonderful things with foie gras.

24. Rice and beans - I make some mean rice and black beans.

25. Brawn, or head cheese

26. Raw Scotch Bonnet pepper - A terrible decision on my part.

27. Dulce de leche

28. Oysters - Rockefeller, mmmm.

29. Baklava

30. Bagna cauda - sounds phenomenal

31. Wasabi peas

32. Clam chowder in a sourdough bowl

33. Salted lassi

34. Sauerkraut

35. Root beer float - A&W is the ONLY way to go. I will defend this to the death, just try to argue with me. Just try.

36. Cognac with a fat cigar -- I've had the Cognac, had the cigar, but never both at once.

37. Clotted cream tea

38. Vodka jelly/Jell-O

39. Gumbo

40. Oxtail

41. Curried goat

42. Whole insects - Crickets, worms, ants; discussed recently here.

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 - Easy to make. Boil whole milk. Add lemon juice. Strain whey from curds using cheese cloth. Hang to dry. Place in fridge between two flat, heavy objects, like trays stacked with canned vegetables.

55. McDonald’s Big Mac Meal - Every Sunday after church through my freshman year of high school (when I became an atheist, and, coincidentally, a vegetarian).

56. Spaetzle - My best friend's German mother makes amazing spaetzle.

57. Dirty gin martini

58. Beer above 8% ABV - Le Fin du Monde

59. Poutine

60. Carob chips

61. S’mores

62. Sweetbreads - Favorite: Choo Choo Churros

63. Kaolin

64. Currywurst – Must. Find. Currywurst.

65. Durian

66. Frogs’ legs

67. Beignets, churros, elephant ears or funnel cake - See 62.

68. Haggis

69. Fried plantain

70. Chitterlings, or andouillette - Andouillette yes, chitterlings no.

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 - Hollandaise... a humbling sauce, in my experience. And judging by the quality of eggs benedict in most restaurants,

83. Pocky

84. Tasting menu at a three-Michelin-star restaurant. - Not yet.

85. Kobe beef - The real stuff.

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 – Not the real stuff.

100. Snake

-- John Linn

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John Linn

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