The Omnivore’s Hundred

Here goes my first meme (one of those “let’s all do this” games).

A British blogger, Andrew Wheeler, wrote up a completely subjective list of a hundred foods he believes everyone should try at least once in their life. He admits “the list includes fine food, strange food, everyday food and even some pretty bad food – but a good omnivore should really try it all.” I confess there are quite a few foods that I am incognizant of, and have attached wiki links to these obscure items.

Here are the official 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 here at linking to your results.

I also followed Clotilde from Chocolate and Zucchini’s in putting one asterisk next to the foods I like (** for the ones I love!), and put square brackets for some commentary. Care to play along too and share your results?
1. Venison [Once, when I was a child, I was quite scared of the notion of eating deer… it was in a jar, of a gourmet brand I believe…I remember I kept staring at the drawing of the deer on the jar (in slight disgust yet fascination)]
2. Nettle tea [Dandelion tea’s nice though]
3. Huevos rancheros

Steak tartare [I have strong aversion to raw beef… I looked on in disgust as my father munched on this last year! Even a rare steak makes me queasy.]
5. Crocodile
6. Black pudding [Ugh… I was close to crossing this out but I thought I would probably be a little more adventerous. Come to think of it, I’m sure I have eaten those blood cube things in noodle soup while I was a kid in HK. Hello bold!]
7. Cheese fondue
8. Carp* [They say it’s like eating goldfish. I can’t even remember anymore]
9. Borscht
10. Baba ghanoush
11. Calamari*
PB&J sandwich [For the less acronym-savvy, it’s peanut butter and jam. Personally I much prefer peanut butter with condensed milk-classic HK style!]
Aloo gobi
15. Hot dog from a street cart [Not from a street cart… I ain’t American!]
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns** [One of my favourite Yum Cha dishes!]
20. Pistachio ice cream [Pistachio and fig sounds like a divine combo…]
Heirloom tomatoes
22. Fresh wild berries** [Have went blueberry picking once… and also had a mulberry-eating rampage while I was on my geography excursion to Northey St Farm]
Foie gras
Rice and beans [Um.. well, maybe not prepared in the traditional Latino style, but sure, I’ve eaten plenty of bean dishes served with rice! (Chinese style!)]
25. Brawn, or head cheese [I think I tried this once, in the company of a chef. Immediate reaction: puke (hyperbole)]
Raw Scotch Bonnet pepper
27. Dulce de leche (Sounds like leche flan, this Filipino condensed milk-based dessert I tried. Ah the wonders of cultural exchange! (The Philippines was colonised by Spain)]
29. Baklava*
Bagna cauda
31. Wasabi peas** [loved these since kiddo times!]
32. Clam chowder in a sourdough bowl [I’ve had clam chowder, although not in a sourdough bowl…does that constitute as half?!]
33. Salted lassi
Sauerkraut [Was quite tasty in a German hotdog I ate at the Ekka this year]
35. Root beer float  [Have tried lots of other soft drink floats though]
36. Cognac with a fat cigar
Clotted cream tea*
38. Vodka jelly/Jell-O
39. Gumbo [Didn’t know that’s the name at first. My aunty from America made some.. it’s just a thick meat and vegetable soup served over rice]
40. Oxtail [Not 100% sure though…]
41. Curried goat
42. Whole insects [I’ll be truthful here.. when I was the strange, strange kid I was, I ate a live black ant. Needles to say I wasn’t impressed-it had an acidic taste! I’d cross it out if it involved insects such as beetles, flies, or cockroaches though *shudder*]
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more [don’t think Johnnie Walker’s that pricey]
46. Fugu [Let’s not play with fate eh? Won’t risk my life just for the novelty! Unless it were prepared by some master chef…]
47. Chicken tikka masala* [Quite sure it’s similar to Butter Chicken which I’ve tried]
48. Eel** [Am in love with the unadon at Japanese restaurants!]
49. Krispy Kreme original glazed doughnut** [Makes me weak at the knees…]
50. Sea urchin
51. Prickly pear
52. Umeboshi [Okay, so I haven’t really tasted the Japanese version, but I ate lots of dried plums (albeit Chinese-style!) as a child]
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal* [Look, I have to be honest with my asterisks ok!? It’s a sentimental childhood sort of food!]
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV [Not sure…maybe I have?]
59. Poutine [Sounds delicious though]
60. Carob chips [Can’t remember…]
61. S’mores** [Give me anything with roasted marshmallow and I will swoon! Didn’t know that was the name. Think I ate it in a Brownies camp back in HK]
62. Sweetbreads [At first I was about to asterisk it because I thought it referred to the breads from Chinese bakeries that are sweet, but I wiki-ed… and I may just cross it out due to my repulsion to offal… but I think I’d be game enough to try]
63. Kaolin [Although I ate sand at a beach when I was a baby…]
64. Currywurst [Well, I ate that German hot dog!]
65. Durian [For the benefit of doubt, I’ll say I haven’t, but I have this feeling I have. Jackfruit’s delicious though!]
66. Frogs’ legs [Those poor poor froggies.. So so close to crossing it out…]
67. Beignets, churros, elephant ears or funnel cake
68. Haggis [So so close to crossing this out, but I’m pretty open to new foods… Even just a tiny bite constitutes as a try right?!]
69. Fried plantain
70. Chitterlings, or andouillette [Oh my gosh, this offal stuff has gone too far!! (Methinks the author is a tad obsessed)]
71. Gazpacho
72. Caviar and blini [Does Japanese salmon roe count..?]
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill [I’m thinking whether I would or not…]
76. Baijiu [Once again I’m not certain, but considering I put so much rice wine into my cooking I’ll say yes?]
77. Hostess Fruit Pie [Oh oh, but I’ve eaten Hostess Twinkies! Hmm…]
78. Snail* [It’s actually quite nice, with the garlic and all the flavourings]
79. Lapsang souchong [Who knows what weird and wonderful things my parents order at Yum Cha… But the benefit of doubt…]
80. Bellini
81. Tom yum [I hope it counts if it came as powder with instant noodles. 😛 ]
82. Eggs Benedict [Not sure…]
83. Pocky** [Oh where would I be without thou?]
84. Tasting menu at a three-Michelin-star restaurant. [What the…]
85. Kobe beef** [‘Tis heaven in the mouth, and this is coming from a girl who isn’t a particular beef fan!]
86. Hare [Poor bunnies… cross out?]
87. Goulash
88. Flowers [Was at Northey St Farm again, they put it in salad]
89. Horse [Even my adventerous self would sort of nauseate at the thought]
90. Criollo chocolate
91. Spam [Ah the nostalgia]
92. Soft shell crab*
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox [Not together]
97. Lobster Thermidor
98. Polenta [Am so eager to try!]
99. Jamaican Blue Mountain coffee
100. Snake [Yes, this is despite my astrological sign, I’m a shameless cannibal! Ah, the weird and wonderful of HK food]

38/100, not too shameful of a score for an 18 year old, no? I didn’t include the ‘half’ scores because I guess that would be cheating, or the ‘doubt’ foods I may have tried but can’t remember. Anyway I’d jump at the chance to try most of the above (excluding offal items-but I would be reluctantly willing to try most!), except four items, one of which perchance entails death, with the others I just balk at the thought of. Now it’s your turn!

Considering how most of these foods were tried in HK… It’s just testimony to the lack of culinary diversity in Australia! Ah bland bland Australia… But then one must keep in mind this British blogger would have a slight cultural bias; there wasn’t a single dish that originated from Australia (what happened to pavlova, kangaroo, emu, tim tams, vegemite… these are quite the memorable foods!)! Another thing I would have included is balut, which is quite very exotic, and Ikea’s swedish meatballs with cranberry sauce (nearly as universal as Mcdonalds!).



Oxford Dictionary

“foodie |ˌfuːdi|
noun informal
a person with a particular interest in food; a gourmet.”

Or a jazzier one from

“a person devoted to refined sensuous enjoyment (especially good food and drink)”

Oh a definition from another one of those self-confessing addicts “Anonymous” clubs! (but of course, won’t stigmatise itself like that!)

“The foodie lives to eat, and eating to live is definitive boredom. A true foodie clings to all things culinary.”


Foodies differ from gourmets in that gourmets are epicures of refined taste who may or may not be professionals n the food industry, whereas foodies are amateurs who simply love food for consumption, study, preparation, and news. Gourmets simply want to eat the best food, whereas foodies want to learn everything about food, both the best and the ordinary, and about the science, industry, and personalities surrounding food.

Typical foodie interests and activities include the food industry, wineries and wine tasting, food science, following restaurant openings and closings, food distribution, food fads, health and nutrition and restaurant management. A foodie might develop a particular interest in a specific item, such as the best egg cream or burrito.”

In short, the foodie loves to eat. :mrgreen: The second paragraph sums up what I might cover in this blog, though I doubt you’re going to get much about my stalking escapades of wineries, restaurants or burritos. 😈


Oxford Dictionary’s lovely concise answers

“dietitian |dʌɪəˌtɪʃ(ə)n| (also dietician)
an expert on diet and nutrition.”

And Dietitians Association of Australia’s long-winded one

“Accredited Practising Dietitians (APDs) are recognised professionals with the qualifications and skills to provide expert nutrition and dietary advice. They know about food and health and can help you sort through the maze of nutrition information.

APDs are qualified to advise individuals and groups on nutrition related matters. They also have clinical training to modify diets to treat conditions such as diabetes, heart disease, cancers, gastro-intestinal diseases, food allergies and intolerances and overweight and obesity.

APDs have sound university qualifications accredited by DAA, undertake ongoing training and education and comply with the Associations guidelines for best practice. They are committed to the DAA Code of Professional Conduct and Statement of Ethical Practice, and to providing quality service.

APD is the only national credential recognised by the Australian Government, Medicare, the Department of Veterans Affairs and most private health funds as the quality standard for nutrition and dietetics services in Australia. It is a recognised trademark protected by law.”

I wish here to differentiate between the terms ‘dietitian’ and ‘nutritionist’

“Accredited Nutritionists (AN) are tertiary qualified nutrition professionals that have expertise in a range of nutrition services including public health nutrition, community health and tertiary education related to nutrition, but excluding individual dietary counselling, group therapy and medical nutrition therapy. APDs can choose to use the APD and/or AN credential.”

Compounding to this confusing maze of jargon is the annoying differing spellings of ‘dietitian’ and ‘dietician’. Previously I had always spelt it ‘dietician’ but after reading up so much about the topic, I figured ‘dietitian’ is a more common spelling.

I can hardly claim to be a dietitian, and my gastronomical knowledge is rudimentary, at the most. Oh, that’s another fancy word, I was surprised to learn such a word existed! 🙄

“gastronomy |gaˌstrɒnəmi|
the practice or art of choosing, cooking, and eating good food.

Back to the point. This blog will chronicle my experiences in becoming a foodie and dietitian. Sounds like such a paradox doesn’t it, foodie dietitian. 😯

I’ll try to update it at least on a monthly basis (I would hope more!), but the problem with me is I get obsessive-compulsive about blogs. The idea of a new post would pop into my head and I’d keep thinking about it, unable to concentrate on other (possibly more important!) things! My perfectionistic tendencies also creates problems as I can’t lack the self-control to cease constant reflections on how to improve my writing. Nevertheless, I would hope that uni will keep me busy enough to restrain such self-indulgences…