The Omnivores Hundred

Snatched from "Put A Fork In It" via "Tom's Hideaway"

The rules are fairly simple enough to follow.

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten (go here for links if you don’t know what something is).
3) Cross out any items that you would never consider eating.

4) Optional extra: Post a comment at http://www.verygoodtaste.co.uk/ linking to your results.

1. Venison.		51. Prickly pear.
2. Nettle tea.		52. Umeboshi.
3. Huevos rancheros.		53. Abalone.
4. Steak tartare.		54. Paneer.
5. Crocodile		55. McDonald’s Big Mac Meal.
6. Black pudding.		56. Spaetzle.
7. Cheese fondue.		57. Dirty gin martini.
8. Carp.		58. Beer above 8% ABV.
9. Borscht.		59. Poutine.
10. Baba ghanoush.		60. Carob chips.
11. Calamari.		61. S’mores.
12. Pho.		62. Sweetbreads.
13. PB&J sandwich.		63. Kaolin.
14. Aloo gobi.		64. Currywurst.
15. Hot dog from a street cart.		65. Durian.
16. Epoisses.		66. Frogs’ legs.
17. Black truffle.		67. Beignets, churros, elephant ears or funnel cake.
18. Fruit wine made from something other than grapes.		68. Haggis.
19. Steamed pork buns.		69. Fried plantain.
20. Pistachio ice cream.		70. Chitterlings, or andouillette.
21. Heirloom tomatoes.		71. Gazpacho.
22. Fresh wild berries.		72. Caviar and blini.
23. Foie gras.		73. Louche absinthe.
24. Rice and beans.		74. Gjetost, or brunost.
25. Brawn, or head cheese.		75. Roadkill.
26. Raw Scotch Bonnet pepper.		76. Baijiu.
27. Dulce de leche.		77. Hostess Fruit Pie.
28. Oysters.		78. Snail.
29. Baklava.		79. Lapsang souchong.
30. Bagna cauda.		80. Bellini.
31. Wasabi peas.		81. Tom yum.
32. Clam chowder in a sourdough bowl.		82. Eggs Benedict.
33. Salted lassi.		83. Pocky.
34. Sauerkraut.		84. Tasting menu at a three-Michelin-star restaurant.
35. Root beer float.		85. Kobe beef.
36. Cognac with a fat cigar.		86. Hare.
37. Clotted cream tea.		87. Goulash.
38. Vodka jelly/Jell-O.		88. Flowers.
39. Gumbo.		89. Horse
40. Oxtail.		90. Criollo chocolate.
41. Curried goat.		91. Spam.
42. Whole insects.		92. Soft shell crab.
43. Phaal.		93. Rose harissa.
44. Goat’s milk.		94. Catfish.
45. Malt whiskey from a bottle worth £60/$120 or more.		95. Mole poblano.
46. Fugu.		96. Bagel and lox.
47. Chicken tikka masala.		97. Lobster Thermidor.
48. Eel.		98. Polenta.
49. Krispy Kreme original glazed doughnut.		99. Jamaican Blue Mountain coffee.
50. Sea urchin.		100. Snake.

Way Back Cookin'

The Closet Of the Eminently Learned Sir Kenelme Digbie Kt. OPENED: Whereby is Discovered Several ways for making of Metheglin, Sider, Cherry-Wine, &c. together with Excellent Directions for COOKERY: As also for Preserving, Conserving, Candying, &c. Published by his Son’s Consent. London, Printed by E.C. for H. Brome, at the Star in Little Britain. 1669. TO BOIL EGGS A certain and infallible method to boil new-laid Eggs to sup up, and yet that they have the white turned to milk, is thus: Break a very little hole, at the bigger end of the shell, and put it into the water, whiles it boileth. Let it remain boiling, whiles your Pulse beateth two hundred stroaks. Then take it out immediately, and you will find it of an exact temper: others put Eggs into boyling water just as you take it from the fire, and let them remain there, till the water be so cooled, that you may just put in your hand, and take out the Eggs. Others put the Eggs into cold water, which they set upon the fire, as soon as the water begins to boil, the Eggs are enough.