100 Things To Eat Before You Die. (Part 1)
http://foodproof.com/blogs/view/post/100-things-you-should-eat-before-246/
28/100 CAA30082010.
I simply cannot die yet.
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)
74. Dulce de leche
Dulce de leche in Spanish ("milk candy"), is a milk-based syrup. Found as both a sauce and a caramel candy, it is popular across Latin America. It is prepared by slowly heating sweetened milk to create a product that is similar in taste to caramel.
http://en.wikipedia.org/wiki/Dulce_de_leche
73. Oysters
Some types of oysters are highly prized as food, both raw and cooked. Other types, such as pearl oysters, are not widely eaten.
http://en.wikipedia.org/wiki/Oyster
72. Baklava
Baklava or baklawa is a rich, sweet pastry featured in many cuisines of the former Ottoman (Turkey),Arab World and Iranian countries. It is a pastry made of layers of filo dough filled with chopped walnuts or pistachios and sweetened with syrup or honey.
http://en.wikipedia.org/wiki/Baklava
71. Bagna cauda
Bagna cauda is a warm dip typical of Piedmont, Italy. The dish, which is served and consumed in a manner similar to fondue, is made with garlic, anchovies, olive oil, butter, and in some parts of the region cream. The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, celery, cauliflower, artichokes, peppers and onions.
http://en.wikipedia.org/wiki/Bagna_cauda
70. Wasabi peas
http://en.wikipedia.org/wiki/Wasabi
69. Clam chowder in a sourdough bowl
Clam chowder is any of several chowders containing clams and broth. Along with the clams, diced potato is common, as are onions, which are occasionally sauteed in the drippings from salt pork. Celery is frequently used.
http://en.wikipedia.org/wiki/Clam_chowder
68. Salted lassi
Lassi is a popular and traditional North Indian drink originating from the Punjab region. It is made by blending yogurt with water, salt, pepper, ice and spices until frothy. Traditional lassi is sometimes flavored with ground roasted cumin. Lassi is also available as sweet with sugar.
http://en.wikipedia.org/wiki/Mango_lassi
67. Sauerkraut
Sauerkraut is finely shredded cabbage that has been fermented by various lactic acid bacteria. It has a long shelf-life, and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.
http://en.wikipedia.org/wiki/Sauerkraut
66. Root beer float
A root beer float, sometimes refer to as an ice cream soda, is just that simple. Soda, on top of ice cream, typically vanilla ice cream.
65. Cognac with a fat cigar
Cognac, named after the town of Cognac in France, is a brandy produced in the region surrounding the town. It must be made from at least 90% Ugni Blanc, Folle Blanche, or Colombard grapes. The remainder may consist of the grape varieties Folignan, Jurançon blanc, Meslier St-François, Montils, and Sémillon, however, most cognac is made from Ugni Blanc only. It must be distilled twice in copper pot stills and aged at least two years in French oak barrels that are sealed airtight in order to be called cognac.
http://en.wikipedia.org/wiki/Cognac_(drink)
64. Clotted cream tea
Clotted cream is a thick yellow cream made by heating unpasteurized cow's milk and then leaving it in shallow pans for several hours. During this time, the cream content rises to the surface and forms 'clots'.
http://en.wikipedia.org/wiki/Clotted_cream
63. Vodka jelly/Jell-O shot
Mix the jello mix with the boiling water until the powder is fully dissolved and add the cold water and alcohol.
62. Gumbo
Gumbo is a stew or soup originating in Louisiana, and found across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers and onion. The soup is traditionally served over rice.
http://en.wikipedia.org/wiki/Gumbo
61. Oxtail
Oxtail is the culinary name for the tail of a beef animal. (Formerly, it referred only to the tail of an ox, a castrated bull.) The oxtail of a steer typically weighs 2 to 4 lbs. and is skinned and cut into short lengths for sale. Oxtail is a bony, gelatinous meat, and is usually slow-cooked, often stewed or braised. It is a good stock base for a soup.
http://en.wikipedia.org/wiki/Oxtail
60. Curried goat
Curry is the English description of any of a general variety of spicy dishes, best-known in Indian, Pakistani, Afghani, Bangladeshi, Sri Lankan, Nepali, Indonesian, Malaysian, Thai, and other South Asian and Southeast Asian cuisines, though curry has been adopted into all of the mainstream cuisines of the Asia-Pacific region.
http://en.wikipedia.org/wiki/Curry
59. Whole insects
It is exactly as it sounds. Many cultures consider this a delicacy.
58. Phaal
Phall is an Indian curry dish, which originated in South India. It is one of the hottest forms of curry regularly available, even hotter than the Vindaloo, using a large number of ground standard chillies, or a hotter type of chilli such as scotch bonnet or habanero. Typically, the dish includes ginger and optionally fennel seeds.
http://en.wikipedia.org/wiki/Phaal
57. Goat’s milk
Some goats are bred for milk, which can be drunk fresh, although pasteurization is recommended to reduce naturally occurring bacteria such as Staphylococcus aureus and Escherichia coli. If the strong-smelling buck is not separated from the does, his scent will affect the milk. Goat's milk is commonly processed into cheese, goat butter, ice cream, cajeta and other products.
http://en.wikipedia.org/wiki/Goat#Milk.2C_butter_and_cheese
56. Single malt whisky
Single malt whisky is a whisky which is distilled at a single distillery, and which is made completely from a single type of malted grain, traditionally barley, (although there are also single malt rye whiskies). Most single malt whiskies are distilled using a pot still. Single malts are produced all over the world, but the best known single malts come from Scotland, Ireland and Japan.
http://en.wikipedia.org/wiki/Single_malt_whisky
55. Fugu
Fugu is the Japanese word for pufferfish and is also a Japanese dish prepared from the meat of pufferfish or porcupinefish. Because pufferfish is lethally poisonous if prepared incorrectly, fugu has become one of the most celebrated and notorious dishes in Japanese cuisine.
http://en.wikipedia.org/wiki/Fugu
54. Chicken tikka masala
Chicken tikka masala is an Indian dish based on Indian-style roast chicken chunks (chicken tikka) cooked in a tomato, curry sauce. It has been hailed as "Britain's true national dish" but is popular throughout the world.
http://en.wikipedia.org/wiki/Chicken_tikka_masala
53. Eel
Freshwater eels (unagi) and marine eels (conger eel, anago) are commonly used in Japanese cuisine - foods such as Unadon and Unajuu are popular but expensive. Eels are also very popular as food in Chinese cuisine, particularly Cantonese and Shanghai cuisine.
http://en.wikipedia.org/wiki/Eel#Use_by_humans
52. Krispy Kreme original glazed doughnut
Krispy Kreme sells a variety of doughnuts, but it is most famous for its traditional glazed doughnut, often served warm. Select varieties of Krispy Kreme doughnuts are carried in many grocery stores, convenience stores, and gas stations.
http://en.wikipedia.org/wiki/Krispy_Kreme
http://www.krispykreme.com/
51. Sea urchin
Sea urchins are small, globular, spiny sea creatures, composing most of class Echinoidea. They are found in oceans all over the world. Sea urchins are an important fishery and are harvested for food. Contrary to popular belief, the portion of the sea urchin sold and served as one of the ocean’s most opulent treasures is not the roe. It is the gonads of this hermaphrodite sea creature that are scooped out of the urchin’s spiny shell in five custard-like, golden sections. Known in Japan as "uni" and traditionally considered an aphrodisiac, gonads are the only edible part of the urchin.
http://en.wikipedia.org/wiki/Sea_urchin
28/100 CAA30082010.
I simply cannot die yet.
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)
74. Dulce de leche
Dulce de leche in Spanish ("milk candy"), is a milk-based syrup. Found as both a sauce and a caramel candy, it is popular across Latin America. It is prepared by slowly heating sweetened milk to create a product that is similar in taste to caramel.
http://en.wikipedia.org/wiki/Dulce_de_leche
73. Oysters
Some types of oysters are highly prized as food, both raw and cooked. Other types, such as pearl oysters, are not widely eaten.
http://en.wikipedia.org/wiki/Oyster
72. Baklava
Baklava or baklawa is a rich, sweet pastry featured in many cuisines of the former Ottoman (Turkey),Arab World and Iranian countries. It is a pastry made of layers of filo dough filled with chopped walnuts or pistachios and sweetened with syrup or honey.
http://en.wikipedia.org/wiki/Baklava
71. Bagna cauda
Bagna cauda is a warm dip typical of Piedmont, Italy. The dish, which is served and consumed in a manner similar to fondue, is made with garlic, anchovies, olive oil, butter, and in some parts of the region cream. The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, celery, cauliflower, artichokes, peppers and onions.
http://en.wikipedia.org/wiki/Bagna_cauda
70. Wasabi peas
http://en.wikipedia.org/wiki/Wasabi
69. Clam chowder in a sourdough bowl
Clam chowder is any of several chowders containing clams and broth. Along with the clams, diced potato is common, as are onions, which are occasionally sauteed in the drippings from salt pork. Celery is frequently used.
http://en.wikipedia.org/wiki/Clam_chowder
68. Salted lassi
Lassi is a popular and traditional North Indian drink originating from the Punjab region. It is made by blending yogurt with water, salt, pepper, ice and spices until frothy. Traditional lassi is sometimes flavored with ground roasted cumin. Lassi is also available as sweet with sugar.
http://en.wikipedia.org/wiki/Mango_lassi
67. Sauerkraut
Sauerkraut is finely shredded cabbage that has been fermented by various lactic acid bacteria. It has a long shelf-life, and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.
http://en.wikipedia.org/wiki/Sauerkraut
66. Root beer float
A root beer float, sometimes refer to as an ice cream soda, is just that simple. Soda, on top of ice cream, typically vanilla ice cream.
65. Cognac with a fat cigar
Cognac, named after the town of Cognac in France, is a brandy produced in the region surrounding the town. It must be made from at least 90% Ugni Blanc, Folle Blanche, or Colombard grapes. The remainder may consist of the grape varieties Folignan, Jurançon blanc, Meslier St-François, Montils, and Sémillon, however, most cognac is made from Ugni Blanc only. It must be distilled twice in copper pot stills and aged at least two years in French oak barrels that are sealed airtight in order to be called cognac.
http://en.wikipedia.org/wiki/Cognac_(drink)
64. Clotted cream tea
Clotted cream is a thick yellow cream made by heating unpasteurized cow's milk and then leaving it in shallow pans for several hours. During this time, the cream content rises to the surface and forms 'clots'.
http://en.wikipedia.org/wiki/Clotted_cream
63. Vodka jelly/Jell-O shot
Mix the jello mix with the boiling water until the powder is fully dissolved and add the cold water and alcohol.
62. Gumbo
Gumbo is a stew or soup originating in Louisiana, and found across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers and onion. The soup is traditionally served over rice.
http://en.wikipedia.org/wiki/Gumbo
61. Oxtail
Oxtail is the culinary name for the tail of a beef animal. (Formerly, it referred only to the tail of an ox, a castrated bull.) The oxtail of a steer typically weighs 2 to 4 lbs. and is skinned and cut into short lengths for sale. Oxtail is a bony, gelatinous meat, and is usually slow-cooked, often stewed or braised. It is a good stock base for a soup.
http://en.wikipedia.org/wiki/Oxtail
60. Curried goat
Curry is the English description of any of a general variety of spicy dishes, best-known in Indian, Pakistani, Afghani, Bangladeshi, Sri Lankan, Nepali, Indonesian, Malaysian, Thai, and other South Asian and Southeast Asian cuisines, though curry has been adopted into all of the mainstream cuisines of the Asia-Pacific region.
http://en.wikipedia.org/wiki/Curry
59. Whole insects
It is exactly as it sounds. Many cultures consider this a delicacy.
58. Phaal
Phall is an Indian curry dish, which originated in South India. It is one of the hottest forms of curry regularly available, even hotter than the Vindaloo, using a large number of ground standard chillies, or a hotter type of chilli such as scotch bonnet or habanero. Typically, the dish includes ginger and optionally fennel seeds.
http://en.wikipedia.org/wiki/Phaal
57. Goat’s milk
Some goats are bred for milk, which can be drunk fresh, although pasteurization is recommended to reduce naturally occurring bacteria such as Staphylococcus aureus and Escherichia coli. If the strong-smelling buck is not separated from the does, his scent will affect the milk. Goat's milk is commonly processed into cheese, goat butter, ice cream, cajeta and other products.
http://en.wikipedia.org/wiki/Goat#Milk.2C_butter_and_cheese
56. Single malt whisky
Single malt whisky is a whisky which is distilled at a single distillery, and which is made completely from a single type of malted grain, traditionally barley, (although there are also single malt rye whiskies). Most single malt whiskies are distilled using a pot still. Single malts are produced all over the world, but the best known single malts come from Scotland, Ireland and Japan.
http://en.wikipedia.org/wiki/Single_malt_whisky
55. Fugu
Fugu is the Japanese word for pufferfish and is also a Japanese dish prepared from the meat of pufferfish or porcupinefish. Because pufferfish is lethally poisonous if prepared incorrectly, fugu has become one of the most celebrated and notorious dishes in Japanese cuisine.
http://en.wikipedia.org/wiki/Fugu
54. Chicken tikka masala
Chicken tikka masala is an Indian dish based on Indian-style roast chicken chunks (chicken tikka) cooked in a tomato, curry sauce. It has been hailed as "Britain's true national dish" but is popular throughout the world.
http://en.wikipedia.org/wiki/Chicken_tikka_masala
53. Eel
Freshwater eels (unagi) and marine eels (conger eel, anago) are commonly used in Japanese cuisine - foods such as Unadon and Unajuu are popular but expensive. Eels are also very popular as food in Chinese cuisine, particularly Cantonese and Shanghai cuisine.
http://en.wikipedia.org/wiki/Eel#Use_by_humans
52. Krispy Kreme original glazed doughnut
Krispy Kreme sells a variety of doughnuts, but it is most famous for its traditional glazed doughnut, often served warm. Select varieties of Krispy Kreme doughnuts are carried in many grocery stores, convenience stores, and gas stations.
http://en.wikipedia.org/wiki/Krispy_Kreme
http://www.krispykreme.com/
51. Sea urchin
Sea urchins are small, globular, spiny sea creatures, composing most of class Echinoidea. They are found in oceans all over the world. Sea urchins are an important fishery and are harvested for food. Contrary to popular belief, the portion of the sea urchin sold and served as one of the ocean’s most opulent treasures is not the roe. It is the gonads of this hermaphrodite sea creature that are scooped out of the urchin’s spiny shell in five custard-like, golden sections. Known in Japan as "uni" and traditionally considered an aphrodisiac, gonads are the only edible part of the urchin.
http://en.wikipedia.org/wiki/Sea_urchin