Awhile ago I spotted the Omnivores 100 meme on Becks & Posh which was started by Very Good Taste. It was a pretty good list but some of the entries would be better off on a meme of 101 things not to eat before you die.
For a start insects. Yes, I know we eat them all the time ground up in to flour. But I really don’t want to them (although I’ll contradict myself by saying green ants with smoked salmon are quite delicious). Spam is to be avoided at all costs and chitterlings just smell of what they are – bum.
Instead having just returned from England for the first time in years I was looking for something with more focus. I wanted to focus on the essential things to eat to make the most of my visit. I’ve just found that I’m not the first to do this a British 100. I think it started here.
This is my personal one and I’ve eaten every one (I’ve left out liquids). If you feel like joining in:
1) Either make your own list or copy this one to your blog.
2) Mark all the items you’ve eaten.
3) Delete anything you would never eat
4) Link back if you fancy.
I wouldn’t mind seeing an Australian 100 and Asian100. Anyone game?
1. Diver caught scallops
2. Dover Sole
3. Sea bass
4. Wild Salmon
5. Turbot
6. Cod and chips
7. Smoked haddock
8. Scampi and chips
9. Chicken in a basket
10. Salt and vinegar crisps
11. Jaffa Cakes
12. McVities digestives
13. English sweets stuck inside a paper bag ( usually with a few bits of fluff).Gobstoppers, humbugs, Lemon sherberts (aka lemon perverts in our household), liquorice.
14. Patum Pepperium
15. Branson Pickle
16. Pickalillee
17. Jellied eel
18. Cockles
19. Winkles
20. Haggis
21. Pork Pie
22. Potted Shrimps
23. Eccles cakes
24. Dundee cake
25. Sponge cake with raspberry Jam and cream
26. Scones with strawberry Jam and clotted cream
27. Cucumber sandwiches on white bread with crusts cut off
28. Smoked salmon sandwiches
29. Pork scratchings
30. Faggots
31. Marmite
32. Heinz Tomato Sauce
33. Heinz bakes Beans
34. Chicken Tikka Massala
35. Porridge
36. Toad in the hole
37. Roast beef with Yorkshire pudding
38. Eton mess
39. Strawberries and cream
40. Blackberry and apple pie.
41. Cheddar cheese
42. Stilton
43. Stinking bishop
44. Kippers
45. Arbroath smokies
46. Chips, rice and curry sauce (or chips, rice and mushroom sauce/gravy)
47. Lea & Perrins Worcester Sauce
48. HP Sauce
49. Daddy’s Sauce
50. Jacobs water biscuits
51. Dressed crab
52. Bangers and mash
53. Cumberland sausage
54. Cornish pasty
55. Welsh rarebit
56. Kendall Mint Cake
57. Game pie
58. Jugged hare
59. Grouse
60. Full english breakfast: bacon, sausage, egg, beans, fired potato, fried bread, egg
61. Mushy peas
62. Jersey royal new potatoes
63. Gooseberry fool
64. Rhubarb crumble
65. Butterscotch
66. Irish stew
67. Golden shred marmalade
68. Rich Tea biscuits
69. Ginger biscuits
70. Lemon sylabub
71. Fresh horseradish sauce
72. Greengage tart
73. Roast lamb with mint sauce
74. Roast goose
75. Fish pie (Two Fat Ladies recipe)
76. Scotch eggs
77. Lancashire hotpot
78. Summer pudding
79. Potato salad
80. roast pheasant with bread sauce
81. Brussel sprouts
82. Asparagus with hollondais sauce
83. Pontefract Cakes
84. Bubble and squeak
85. Trifle
86. Custard
87. Ploughman’s lunch
88. Steak and kidney pudding ( or pie)
89. Bakewell tart
90. Colchester oysters
91. Rabbit casserole
92. Smoked trout pate
93. Shrewsbury biscuits
94. Gingerbread men
95. Cock-a-leekie-soup
96. Cauliflower cheese
97. Buttered crumpets
98. Kedgeree
99. Hot English mustard
100. Grey legged Partridge
{ 8 comments… read them below or add one }
Hey Ed, here’s a few that conme to mind immediately
Yabbies from the dam
WA Marron
Manjimup truffles on anything
Australian honey
Tasmanian Oysters anyway
Chilli mudrab
Chilli salt prawns
Grilled Flounder
Tassie scallops
King crab
Grilled abalone
Southern rock lobster
Lamingtons
Passionfruit sponge
Pavlova
Weiss ice creams
Fritz or Devon
Rosella Tomato sauce
Damper
Scones & jam
The T-Bone
Rissoles & gravy
Vegemite
Christmas cherries
Curried sausages
The pie floater
Cling peaches & cream
Meat pie
Scallop pie
Flake & chips
Bananas & custard
Hamburger with the lot
Malted milkshake
Yiros or Souvlaki
Coopers Sparling Ale
Boston Bun
Barossa Pearl
Hundreds & thousands
Cold Duck (a wine)
Musk sticks
Rutherglen Tokay & Muscat
Anzac biscuits
Sparkling Burgundy
Vanilla slice aka snot box
Billy Tea
Violet crumble
Buttered Pink eyes
Jaffas
Half & half cordial
Chicko roll
The Dimmy
Flathead & chips
Coconut rough
Hot smoked Trevalley
Tim Tams
Mint sauce
Weetbix
Mates, buddies or cobbers
The Aussie barbeque
Golden circle pineapple
Beerenberg jams
Mielerie honey
Woodbridge ocean trout
Tasmanian saffron
hey ed
100 chinese foods to try before you die:
http://appetiteforchina.com/100-chinese-foods-to-try-before-you-die
I have done a personal 100 list at http://gggiraffe.blogspot.com/2008/10/my-personal-vegetarian-100-list.html but mine includes quite a few choice picks from travels and also is vegetarian – I like the gobbler’s list – included a few of these – one thing I would add to his list is lime spider – such a great name even though I have them rarely these days.
It is hard to know what is distinctively Australian sometimes – but one that stands out to me is flake – my Scottish partner was amazed at flake when he first come here and used to laugh about having a ‘shark supper’ when off to the fish and chip shop
Cath of The Canberra Cook has done an Australian omnivore top 50
Thanks for all those other lists that I missed – I guess I’ve been neglecting visiting other blogs for a while.
Gobbler, I’m just not sure about the sparkling burgundy otherwise a nice list.
Yes it is a questionable one Ed. I have included it because I had heard/read that Aussie soldiers in WW1 were very taken by the sparkling red wine from Bouzy, in the Champagne area, said to be the only sparkling red wine made in Champagne but maybe in France? The name ‘Burgundy’ was just a generic tilt toward one of the two most famous French wine regions that came to represent ‘wine’ in general. Much like you blokes in your clubs still refer to it as ‘Claret’, LOL!
Quite a few of these soldiers returned from war to their native Sth Australia intent on duplicating the wine style that they had enjoyed. This could possibly explain that states facination with the stuff. My understanding is that it is now quite unique to OZ?
In my family we always celebrate Christmas with S.B. One year the father in law rolled out a Seppelts Great Western en magnum, 1945!!! It was still OK & unbeleivably had a bit of fizz still left in it!
My fave though, it the Sparkling Durif from Morris followed by Grand Merlot by James Irvine.
Gobbler, I think sparkling Bergundy unique to Australia but I can’t get the taste for it – red wine that’s fizzy? Fizzy wine with high tannin content and low acid? I’m only just getting used the red wine that’s pink.
Zoe put my Australian list here already, thanks!
I have it in mind to do a revision over Xmas – some of the gobbler’s items look good.
http://thecanberracook.blogspot.com/2008/08/australian-omnivores-list.html