Status Update: 159/368 - 43% tasted

So, I'm about a third of the way into my evaluation of the 1001 ingredients and I have only tried 43% of them. I am quite shocked. As an adventurous eater and a self proclaimed armature foodie since I was a child it is a bit odd. I can't imagine what Meat and Potato eaters would be scoring.

I grew up in a family where food was and is key to our social and family life. We were never expected to eat everything on our plate, but we were expected to try everything. My mother is an excellent cook, one of the best anyone's standards, and is very adventuresome in her cooking. She's apparently on a Moroccan kick right now after my father bought her the Le Creuset Tangier for her birthday. Not only that I am a fan of all sorts of foods - sushi, Ethiopian, Thai, Chinese, you name it, I'll try it.

Anyway, I am wondering if part of the challenge of the list is that it is so restrictive in its ingredients. Under dairy for example, I adore "Clotted Cream" yet have I had "Cornish Clotted Cream"??? I don't think so, so I have not indicated it as a yes. I am sure that I have had "Devon Clotted Cream". I like the challenge of trying to find the Cornish variety though.

All in all I am happy to be failing the list so far. Means more culinary adventures!!!

Section 3: Dairy: Items 263 - 366

Please note that I have linked as many of the 1001 to links on the web, such as wikipedia (those that have links are underlined). I have also indicated in italics and bold, the ones that I have tried. I anticipate over the course of the year, writing about each ingredient, but for the purpose of these lists, I felt that a general list was probably the best. If you have any links that I can add, let me know. I'd love to.

Section 3: Dairy

1. Cornish Clotted Cream


2. Creme Fraiche d'Isigny


3. Smetana


4. Cottage Cheese


5. Labneh


6. Sheep's Milk Yogurt


7. Skyr


8. Cuajada


9. Beurre d'Echire


10. Goat's Butter


11. Vologda Butter


12. Cadi Butter


13. Obatzda


14. Mascarpone


15. Ricotta Romana


16. Brocciu


17. Mozzarella di Bufala Campana


18. Crowdie


19. Brillat-Savarin


20. Sakura Cheese


21. Epoisse


22. Vacherin


23. Langres


24. Limburger


25. Herve


26. Camembert Fermier


27. Brie de Meaux


28. Harzer Roller


29. Crottin de Chavignol


30. Rocamadour


31. Picodon


32. Cabichou


33. Triler Grakase


34. Stinking Bishop


35. Torta del Casar


36. Serra de Estrela


37. Reblochon


38. Munster


39. Postel


40. Azeitao


41. Maroilles


42. Taleggio


43. Tilsiter


44. Feta


45. Ardrahan


46. Tomme de Savoie


47. Olomouchke Tvaruzky


48. Hoch Ybrig


49. Selles-sur-Cher


50. Fleur de Maquis


51. Afuega'l Pitu


52. Casu Marzu


53. Yarg


54. Caerphilly


55. Schabziger


56. Gjetost


57. Tete de Moine


58. Halloumi


59. Raclette du Valais


60. Appenzeller


61. Emmentaler


62. Gruyer


63. Mimolette Vieille


64. Aged Gouda


65. Cheshire


66. Cheddar


67. Idiazabal


68. Ossau-Iraty


69. Paski Sir


70. Sao Jorge


71. Boulette d'Avesnes


72. Tartous Shanklish


73. Churpi


74. Moose Cheese


75. Arzua-Ulloa


76. Ubriaco


77. Dry Jack


78. Provolone Valpadana


79. Karak Jameed


80. Xynotyro


81. Fiore Sardo


82. Parmigiano-Reggiano


83. Manchego


84. Pecorino Romano


85. Pecorino di Fossa


86. Leidsekaas


87. Roquefort


88. Bleu d'Auvergne


89. Stilton


90. Smokey Blue


91. Cashel Blue


92. Gorgonzola


93. Cabrales


94. Fynsk Rygeost


95. Leipajuusto


96. Oscypek


97. Parenica


98. Quail Egg


99. Gull Egg


100. Pheasant Egg


101. Goose Egg


102. Burford Brown Egg


103. Pei Dan

38/103 Dairy Tasted

I'm surprised that I am so low on this section but, this is the one section where I am most excited to start tasting. In the last year a plethora of excellent cheese shops have opened in and around Toronto with them importing some really neat cheeses. I can't wait to start talking to some of the cheese mongers and asking them to help me get some of the harder cheeses on the list. It is also going to be the easiest section to involve friends in. So fun to buy 3-4 cheeses and invite some friends around on a Friday night with some wine for a tasting. I can't wait.

I also have found one of my items to taste by accident - Beurre d'Echire. I came across it at Pusateri's on Friday when I stopped in for some fresh squeezed orange juice. Good to know that they have it!

I am not at all surprised to see my lack of tasting in the egg department. I am not such a huge fan of eggs. I am surprised to see that there aren't more varieties of eggs on the list. I can tell you that I am least looking forward to tasting Pei Dan. Even the thought of preserved Chinese eggs repulse me. I can't imagine tasting them.

Happy Tasting

Missing things from the list

The one thing that I forgot to think about which I think is a really valuable question with all these lists is: Is there anything missing from the list? What would I add? In the vegetable department, I'm shocked to not see a happy head of broccoli (my fave veggie) or a really good heirloom tomato or what about the lovely fingerling potato??? All of these would be at the top of my list. I think that the challenge with the list of ingredients is that they are really varied and focused in the east. I think that I will keep a list on the side of this blog with suggestions of things that I get in the comments or elsewhere of missing items.

I have yet to look at where the book was published and I am not going to look until I have completed transcribing the lists. I want to guess. Currently I think the publisher and list creators are British. There is too much Indian and Eastern Asian food for them to be North American. I'm sure that a Macintosh Apple would have made the fruit list if they had lived anywhere near where you could eat one right off the tree........

Section 2: Vegetables: Items 113 - 263

Please note that I have linked as many of the 1001 to links on the web, such as wikipedia (those that have links are underlined). I have also indicated in italics and bold, the ones that I have tried. I anticipate over the course of the year, writing about each ingredient, but for the purpose of these lists, I felt that a general list was probably the best.

Section 2: Vegetables

1. Nasturtium
2. Zucchini Blossom
3. Palm Heart
4. Cardoon
5. Pacaya
6. Flor de Izote
7. Banana Flower
8. Roman Artichoke
9. Lumignano Pea
10. Snow Pea
11. French Pea
12. Green Flageolet
13. Edamame
14. Broad Bean
15. Petai Bean
16. Horseradish Pod
17. Silver Queen Corn
18. Ackee
19. Tomatillo
20. Green Tomato
21. Cherry Tomato
22. San Marzano Tomato
23. Water Chestnut
24. Asian Eggplant
25. Eggplant
26. Hass Avocado
27. Plantain
28. Okra
29. Cucumber
30. Bitter Melon
31. Silk Squash
32. Butternut Squash
33. Spaghetti Squash
34. Pumpkin
35. Winter Melon
36. Amaranth
37. Microgreen
38. Wild Arugula
39. Corn Salad/Mache
40. Watercress
41. Pea Shoot
42. Purslane
43. Sorrel
44. Romaine Lettuce
45. Frisee
46. Tudela Lettuce Heart
47. Belgian endive
48. Arrowhead Spinach
49. Swiss Chard
50. Shungiku
51. Uzouza Leaf
52. Bok Choy
53. Celtuce
54. Melokhia
55. Turnip Green
56. Rock Samphire
57. Marsh Samphire
58. Dandelion
59. Nettle
60. Wild Garlic Leaf
61. Fiddlehead
62. Beansprout
63. Wild Rice Stem
64. Hop Shoot
65. Bamboo Shoot
66. Vaucluse Green Asparagus
67. Bassano White Asparagus
68. Angelica
69. Purple Sprouting Broccoli
70. Brussels Sprout
71. Kohlrabi
72. Red Cabbage
73. Braganza Cabbage
74. Elephant Garlic
75. Jersey Shallot
76. Rose de Roscoff Onion
77. Maui Onion
78. Scallion
79. Calcot
80. Ramp
81. Bleu de Solaise Leek
82. Celery Heart
83. Florence Fennel
84. Beauty Heart Radish
85. Chioggia Beet
86. Turnip
87. Jicama
88. Celeriac
89. Arracacha
90. Chantenay Carrot
91. Parsnip
92. Hamburg Parsnip
93. Mooli/Daikon
94. Salsify
95. Golden Needle
96. Bellflower Root
97. Lotus Root
98. Gobo
99. Sweet Potato
100. Jerusalem Artichoke
101. Crosnes
102. Japanese Yam
103. Taro
104. Jersey Royal Potato
105. Ratte Potato
106. Pink Fir Potato
107. Peruvian Purple Potato
108. Black Perigord Truffle
109. White Alba Truffle
110. Huitlacoche
111. Iwatake
112. Enokitake
113. Matsutake
114. Maitake
115. Oyster Mushroom
116. Oronge Mushroom
117. Saffron Milk Cap
118. Chanterelle
119. Cep
120. Shiitake
121. Morel
122. Kalamata Olive
123. Nyons Olive
124. Bella di Cerignola Olive
125. Moroccan-style Olive
126. Frozen Pea
127. Pickled Silverskin Onion
128. Lampascioni Onion
129. Pantelleria Caper
130. Caper Berry
131. Pickled Gherkin
132. Cornichon
133. Sun-Dried Tomato
134. Navarra Piquillo Pepper
135. Piquante Pepper
136. Chuno
137. Ja Choy
138. Mui Choy
139. Wakame
140. Hijiki
141. Nori
142. Sauerkraut
143. Natto
144. Silken Bean Curd
145. Stinky Tofu
146. Goma Dofu
147. Yuba
148. Iru
149. Tempeh Murni
150. Saikyo Miso
151. Hatcho Miso

83/151 Veggies Tasted

I am really surprised at how many of the vegetables I have eaten. I am intrigued to see Tofu and Miso on the list. I guess that they are derivatives of the lovely soy bean, but I never really assosciate them with the lovely veggies. On the not so excited to try list, please add Stinky Tofu and Huitlacoche (which includes the Aztec word for dung).

Happy Tasting!

Section 1: Fruit: Items 1-113

Please note that I have linked as many of the 1001 to links on the web, such as wikipedia (those that have links are underlined). I have also indicated in italics and bold, the ones that I have tried. I anticipate over the course of the year, writing about each ingredient, but for the purpose of these lists, I felt that a general list was probably the best.


Section 1: Fruits

1. Elderberry Flower


2. Rose Petal


3. Black Currant


4. Mountain Hucklberry


5. Cranberry


6. Cloudberry


7. Wild Raspberry


8. Black Mulberry


9. Boysenberry


10. Marionberry


11. Alpine Strawberry


12. Mara des Bois Strawberry


13. Casseille


14. Gooseberry


15. Miracle Berry


16. Sea Buckthorn


17. Acai


18. Riberry


19. Marula


20. Mazhanje


21. Barhi Date


22. Mamoncillo


23. Rainier Cherry


24. Griotte


25. Acerola


26. Pitanga


27. Davidson's Plum


28. Jamun


29. Illawarra Plum


30. Cashew Apple


31. Lucuma


32. Red Mombin


33. Ambarella


34. Wampee


35. Mirabelle


36. Greengage


37. Blenheim Apricot


38. Nectarine


39. Peche de Vigne


40. Green Mango


41. Alphonso Mango


42. Salak


43. Longan


44. Lychee


45. Rambutan


46. Passion Fruit


47. Pomegranate


48. Mangosteen


49. Pequi


50. Feijoa


51. Golden Kiwifruit


52. Strawberry Guava


53. Carambola


54. Date Plum


55. Loquat


56. Cape Gooseberry


57. Agbalumo


58. Bael


59. Cherimoya


60. Cupuacu


61. Duku


62. Sapodilla


63. Mamee


64. Smyrna Fig


65. Medlar


66. Tamarillo


67. Naranjilla


68. Comice Pear


69. Nahi Pear


70. Cox's Orange Pippin


71. Reine de Reinettes


72. Quince


73. Babaco


74. Crabapple


75. Ber


76. Jabuticaba


77. Kyoho Grape


78. Muscat Grape


79. Muscadine


80. Honey Jack


81. Durian


82. Charentais Melon


83. Shizuoka Melon


84. Cassabanana


85. Watermelon


86. Lacatan Banana


87. Red Banana


88. Abacaxi Pineapple


89. Azores Pineapple


90. Kumquat


91. Yuzu


92. Clementine


93. Sorrento Lemon


94. Key Lime


95. Finger Lime


96. Calamansi


97. Citron


98. Jaffa Orange


99. Blood Orange


100. Pink Grapefruit


101. Pomelo


102. Champagne Rhubarb


103. Sugarcane


104. Moscatel Raisin


105. Prune d'Agen


106. Hachiya Persimmon


107. Pala Manis


108. Hunza Apricot


109. Quandong


110. Guarana


111. Tamarind


112. Honeyed Jujube


113. Khalasah Date

38/114 is worse than I thought I would do on one of the easier sections of the book. Fruit seems like a relatively easy section to do well on. I was quite surprised at how specific the selection of ingredients was. For instance the Cantaloupe melon, #82 and #83 are listed as Charentais Melon and Shizuoka Melon. Have I eaten and enjoyed Cantaloupe Melon? Yes, it's one of my favourites, but I am just not sure if it is the Charentais Melon that I have enjoyed. I also have noticed that some of these I am really excited to try, especially the Honey Jack. Can't wait.

So how did you do? I know others that have published these types of lists on other blogs, they have had people copy and bold their own in the comments section. Whatever works. Even a count of how many you have tried would be interesting. Also, have you found links to any of the ones that I didn't find on wikipedia? I'd love to have them so I could link them in.

Thanks and happy tasting.

An evaluation of the Book

1001 Foods You Must Taste Before You Die is very smartly set out on so many levels. It is divided up into 9 sections:

1. Fruit


2. Vegetables


3. Dairy


4. Fish


5. Meats


6. Aromatics


7. Grain


8. Bakery


9. Aromatics

I like the division of the sections and the way that it is all laid out. The photography is fabulous and the writing is fun, but I have to say that I am disappointed that the foods listed under the sections are not listed alphabetically. I know that it is a little thing, but it is an annoying thing. I am not sure how I am going to sort them well, but I would have preferred that they were alphabetical.

The best part is the Taste ideas at the bottom of each ingredient. I have thouroughly enjoyed reading the ones for the ingredients that I have no ideas what they are. It'll be neat to see how our tasting compares to the tastes outlined in the book.

An Ode to the Challenge Bible

The Rules of the Game

As I have been reading the Book, or shall I say bible, my guide for the challenge, I am aware of the fact that their have to be some guidelines and rules around what constitutes "tasting". Do I have to actually have to have eaten the ingredient in the raw? Is it OK to have had something that is flavoured by the ingredient? This problem came to light with the very first ingredient in the book - Elderberry Flower. Does it count that I have had Elderberry Flower jam? I think that it does. I have taken an informal poll of some foodie friends and we agree that it would count.

So some informal guidelines for The 1001 Foods You Must Taste Before You Die Challenge:

1. The variety of food indicated in the book, must be the variety tasted. For example eating a kipper, although an endearing food adventure, would not qualify towards the 1001 unless it was the "Isle of Man Kipper" as indicated on page 404.
2. Food flavoured by as the primary ingredient, or as the main source of an ingredient, will count towards the tasting of one of the 1001 if indicated in the description of the ingredient in the book. For example Elderberry Flower Jam would qualify, as it is mentioned in the description on page 22. I will however, endeavour to eat the 1001 in their truest and purest form.
3. Foods on the 1001 list can be eaten anywhere in the world and extra points will be given for foods eaten in their place of origin.

I think that those three seem easy enough, don't you? I also have committed to try and do the following things:

1. I will try and list sources and origins for the ingredients that I find in Toronto and elsewhere
2. I will try and take as many pictures as possible of the adventures
3. I will endeavour to try new recipes and post them when possible
4. I promise to include family and friends in this crazy challenge

So here we are at the beginning of this little adventure. I wonder how it will all turn out.

The birth of a challenge

I have been searching out a personal challenge for 2009. The Challenge has to meet a few criteria:

1. It has to be something fun and lighthearted
2. It has to be something challenging
3. It has to be something that will help me to explore the city where I live and allow me to explore the places where I travel
4. It has to be something I can engage friends and family in, whether they now it or not
5. It has to be something that I can take lots of pictures of (as I have a secret love of photography!)

So where did my 5 objectives leave me??? Looking at my personal interests; volunteer work, art, reading, shopping, food..... aha food. As a relatively big foodie living in Toronto, I love to eat and share food and drink with friends and family. It is the basis for most social interaction and I enjoy that. I enjoy spoiling people by cooking for them and entertaining. There is nothing like enjoying a good meal, great wine and fantastic conversation with new and old friends.

It wasn't a week before I was in my local super Bookstore, Chapters, and I came across the book 1001 Foods You Must Taste Before You Die. Can you imagine a book with 1001 different foods that are recommended for everyone to taste. How many had I tried? How many had I liked? Were they exotic enough to be interesting and challenging to be a good challenge?

The first page that I opened the book to listed the Corryvreckan Langoustine and the Audresselles Lobster. Intrigued to see two very specific types of fish, a picture of each, a description and most intriguingly a two-three sentence description on the "Taste" of the item that has been described. I think that I am in love. I also really loved the fact that I didn't know if I had eaten either of them and that it would be a real search to find them in the Toronto.

I think that this book might be the source and birth of my challenge. I could commit to tasting all of the items in the book that I hadn't tried. I could engage family and friends in the search. If I was looking for Portuguese cheese, I could call my friend RC and ask her to help me source it. I could also see having a bi-weekly or monthly gathering of friends or family to join me in a "tasting" to try the newest things on the list. It would also let me use many of the cookbooks that I have and collect and really expand my cooking repertoire.

I've now been thinking about it for two weeks and I am committed to doing it. The book has been on my coffee table for the two weeks and I have chatting to many foodie friends about their willingness to help. Everyone I talk to loves the idea and wants to be engaged and a part of it. I am so excited to get started. I can't wait. I guess that this post is the first step. Wish me luck!