The Omnivore’s Hundred – Surely a 91/100 makes me an omnivore?

In Laos

In Laos

See if you are an omnivore. The rules:

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 at Very Good Taste (the initiator) linking to your results.

91/100 – My Omnivore’s Hundred:

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile (only alligator)
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper (not a whole one, though!)
27. Dulce de leche
28. Oysters
29. Baklava (and I mean the real thing, at the source)
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl (had clam chowder, but not in a sourdough bowl)
33. Salted lassi (and ayran, too)
34. Sauerkraut
35. Root beer float (yuck!)
36. Cognac with a fat cigar (I drink cognac, but the cigar, never!)
37. Clotted cream tea (by mistake!)
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects (I had the opportunity in Kambodia and chickened out. Am not completely dissing, though)
43. Phaal (In Germany, though. Not sure if that comes near the original)
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu (in the right place, anytime!)
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal (hey, I was a teen, too!)
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV (Nockerberg, yey!)
59. Poutine (only thing on the list that I didn’t know existed)
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin (what, never been a kid?)
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill (unless I am really starving)
76. Baijiu (never again!)
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam (never again!)
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
100. Snake

I would add some more items: Pajata, sheep’s testicles, snake blood, eggplant jam, octopus…..

I acknowledge that my time in the US and Asia have helped me a lot to score high on this list.

The picture was taken 2,5 years ago in Vientiane, Laos. Excuse the quality, but be aware that I could have posted way yuckier pictures!

What is your Omnivore score?

Chocolate-Orange Marmalade or Use Everything Twice

Chocolate-Orange Marmalade

After weeks of studying for an important exam and being sick, yesterday I finally made the candied orange peel strips I had seen over at Jen’s lovely blog use real butter (which I can recommend without hesitation; the blog as well as the statement). After simmering the strips for 40 minutes to “translucent” stage and lining them up on the rack, I was left with a big problem which Jen hadn’t mentioned: Around 600 ml of syrup full of orange flavor.

I don’t know if I wasn’t supposed to have this much leftover syrup, or if Jen considered it just too un-noteworthy, but I was smashed: The syrup tasted so orange-y, with such great bitter aromas, just a tad too sweet, I just couldn’t throw it away. Standing in front of the stove, looking at the pot with the remnants of the orange peel, I had an idea: I was going to dip the candied orange strips in chocolate after they had dried, I loved the combination, so why not add chocolate to the orange-syrup as well ?

Candied Orange Peel Strips

Well, I tell you (and T. can confirm), it was one of the best ideas I had lately. The final concoction, a perfect balance of orange and chocolate, bitter and sweet, is to die for. You can smear it on a slice of good white bread, you can fill little tartlets with it or just spoon it out of the jar as is. There is nothing in there that could spoil but I popped my jars into the fridge just to be on the safe side. I don’t expect them to go through a long test-period, though!

Chocolate-Orange Marmalade
own creation
makes about 4 cups

prep: 10 mins

leftover orange syrup from candied orange peel strips, ca. 600 ml
chocolate, 80% or more cacao, 250g

While the orange syrup is still warm, add the chocolate, broken into small pieces. Stir thoroughly, until the chocolate is completely melted and incorporated with the syrup. Fill into little jars and keep in the refrigerator. Use as a bread spread or filling for tartlets, crepes, etc.

Note: Use very high percent bitter chocolate even though you may not like it on its own. Since the syrup is very sugary, the bitterness from the chocolate/cacao is most welcome in this combination.