It's time to move the list forward

Well, here we are, February, and I am officially facing how I am going to move forward on this list. I have 464 of the 1001 tasted and confirmed on the list and now it is time to start checking off others.

A couple of opportunities are coming up for me to move the list forward and I am going to capitalize on them. The first is that I am having some "single and fabulous" friends over on the 14th of February and I think that this will be a great opportunity to find some great cheeses and sweets to serve. I might also look to find some of the veggies that I can use as an appie. The second thing that has come to my attention is that I am completely debbie downer these days for a number of reasons, not limited to the weather, hard economic times, not having a win at work in a while, life generally sucking a bit, it being February...... need I go on??? I think that it is time to start a monthly dinner of some sort. Lord knows I have enough things to try, I just need to find them and try them. I think that I must put the first one in the calendar for the end of February and get on figuring out what random meat I am going to try as the centre piece of the meal and where on earth I am going to find it. The third thing that I am going to do is get in contact with TK, my sisters Indian friend and have her amass the things that she said she would contribute. The list was:

Section 6: Aromatics
10. Fenugreek
21. Curry Leaf
41. Galangal
51. Amchur (green mango powder)
52. Black Lime powder
59. Telicherry Pepper
63. Ajwain
77. Asafoetida
87. Panch Phoran
6. Holy Basil (Tulsi, Indian Stores)
29. Pandan Leaf (in Sri Lankan stores)
70. Anardana (dried pomegranate seeds or powder from Indian stores)

Section 9 Confections
65. Jaggery Indian Sweets
17. Rasgulla (milk balls, soaked in a sugar syrup)
24. Kaju Katli (made w/ cashew nuts, kinda like marzipan)
26. Pista barfi (made w/ pistachios)

That should help get some of them off of the list. Maybe the dinner in February will have an Indian theme? I'll have to do some research on the "Aromatics" and see how I can use them.

Well I am now getting more excited about it! At least this debbie downer now has a plan for February!

Section 9: Confections: Items 927 - 1001

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 9: Confections

1. Crystallized Ginger
2. Candied Citrus Peel
3. Marron Glace
4. Ameixas d'Elavas
5. Titaura
6. Licorice Drop
7. Maple Candy
8. Doncaster Butterscotch
9. Buttermint
10. Vichy Mint
11. Chicle Gum
12. Lowzina
13. Peppermint Rock
14. Pear Drop
15. Jelly Bean
16. Fondant
17. Rasgulla
18. Marshmallow
19. Cotton Candy
20. Turkish delight
21. Qum Sohan
22. Turron de Jijona
23. Montelimar Nougat
24. Kaju Katli
25. Habshi Halwa
26. Pista Burfi
27. Cornish Fudge
28. Honeycomb Toffee
29. Soft Caramel
30. Salt caramel
31. Single-Estate Chocolate
32. Milk Chocolate
33. Cocoa Bean
34. Dried Fruit in Chocolate
35. Truffle
36. Lubecker Marzipan
37. Creole Praline
38. Praline
39. Ganache Chocolate
40. Gianduja
41. Chocolate spread
42. Dulce de Leche
43. Green Walut Gliko
44. Black Butter
45. Amardine
46. Membrillo
47. Lekvar
48. Lemon Curd
49. Seville Orange Marmalade
50. Rowan Jelly
51. Fig Jam
52. Sour Cherry Jam
53. Damson Jam
54. Plum Slatko
55. Wild Beach Plum Preserve
56. Maple Syrup
57. Beech Honeydew
58. Heather Honey
59. Hymettus Honey
60. Sidr Honey
61. Manuka Honey
62. Dibis
63. Blackstrap Molasses
64. Muscovado Sugar
65. Jaggery
66. Rapadura
67. Granita Siciliana
68. Lemon Sorbet
69. Agraz
70. Gelato
71. Green Tea Ice Cream
72. Kashta
73. Salep Ice cream

Confections: 49/73 Tasted - 67%

Yippee!! Over 50%. Feels so ridiculous that I am excited about this, but there you go. Also kind of interesting that the ones that I haven't tried are all primarily from India or the Middle East and are all quite bizarre. I think that I foresee a trip to the local Indian supermarket in my future!

I also just jotted down the honey's on the list as I have just run out and what a better excuse to try one of the new ingredients than an actual need? I think that I'll hit Whole Foods, as they tend to have a ton of honey's and jams. I'll let you know how it goes.

Happy Tasting!

Section 8: Bakery: Items 829 - 926

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 8: Bakery

1. Cornish Pasty
2. Samosa
3. EmpanadaTamale
4. Kulebiaka
5. Melton Mowbray Pork Pie
6. Injera
7. Tortilla
8. Pane Carasau
9. Barbari
10. Nan
11. San Fransisco Sourdough
12. Pain au Levain Naturel
13. Pane di Altamura
14. Soda Bread
15. Challah
16. Butterzopf
17. Ciabatta
18. Focaccia
19. Hardough
20. Limpa Bread
21. Pumpernickel
22. Roggencollkornbrot
23. Rugbraud
24. Pane Siciliano
25. Kavring
26. Bammy
27. Bagel
28. Bialy
29. Crumpet
30. English Muffin
31. Croissant
32. Brioche
33. Pan de Coco
34. Malt Loaf
35. Kugelhopf
36. Bara Brith
37. Paasiaisleipa
38. Lussekatter
39. Birnbrot
40. Stollen
41. Panettone
42. Blini
43. Scots Pancake
44. Hopper
45. Arepa de Choclo
46. Bath Oliver
47. Oatcake
48. Knackebrod
49. Matzo
50. Nurnberger Elisenlebkuchen
51. Basler Leckerli
52. Amaretto di Saronno
53. Brandy Snap
54. Appenzeller Biber
55. Florentine
56. Shortbread
57. Chocolate Chip Cookie
58. Liege Waffle
59. Madeleine de Commercy
60. Scone
61. Brownie
62. Berliner Doughnut
63. Mooncake
64. Baba
65. Honey Cake
66. Maid of Honor
67. Tarte Tartin
68. Devil Food Cake
69. Dobos Torte
70. Sacher Torte
71. Baumkuchen
72. Black Forest Cake
73. British Fruitcake
74. Madeira Cake
75. Potato Apple Cake
76. Cheesecake
77. Paska
78. Pavlova
79. Linzer Torte
80. Torta di Castagne
81. Torta Caprese di Mandorle
82. Treacle Tart
83. Tarte aux Fraises
84. Apple Strudel
85. Belgian Frangipane Pastry
86. Eclair
87. Danish Pastry
88. Mince Pie
89. Pasteis de Nata
90. Gerbet Macaroon
91. Millefeuille
92. Gullac
93. Gaziantep baklava
94. Sbrisolona
95. Vatrushka
96. Struffoli di Napoli
97. Mochi

Bakery: 71/97

Not that I am being a bitch about the list, but where on earth is the "petit pain au chocolat" on this list??? They have a friggin' chocolate chip cookie, but no "petit pain au chocolat" or "biscotti". This bakery list, although thourough, is totally incomplete. I am going to have to see what else they are missing, but there are already two key things. On a better note, they have included the master pastry chef Pierre Herme and his fabulous Gerbet Macaroon. Two thumbs up to that.

I am also quite interested to see that many of these are European Christmas specialties. As I am heading to France for the holidays and will be spending quite a bit of time in Germany and Switzerland, I am so excited to revisit tasting many of them. Some key ones that I noticed were:

• Lussekatter
• Birnbrot (which I haven't tried :-))
• Stollen
• Panettone ( a good one is one of my favourites!)
• Nurnberger Elisenlebkuchen
• Basler Leckerli (mmmmmmm)
• Amaretto di Saronno
• Brandy Snap ( a personal family favourite that has been a part of every Christmas dinner since I was a baby. Very British. You fill them with whipped cream and they are so yummy!!!)
• Baumkuchen
• British Fruitcake

So many treats at the holidays. I am very excited. God help my waist line.......

Happy tasting. Steph

Status Update: 344/835 - 41% tasted

Well here we are, 80% through the book and I have barely tasted 40% of the items. I am amazed. I believe it all comes down to the specific nature of the items and how careful I am being on checking them off. Maybe I need a third category called "tasted similar to" item. I don't know, but it would help my percentage.

I am also getting really excited about sourcing some of the items on the list. I can't wait. Such a varied and interesting array of things. It should be fun.

Section 7: Grains: Items 785 - 829

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 7: Grains

1. Sunflower Seeds
2. Pumpkin Seeds
3. Wattleseeds
4. Lotus Seed
5. Pine Nut
6. Macadamia Nut
7. Ginkgo Nut
8. Baobab Seed
9. Cashew Nut
10. Marcona Almond
11. Iranian Pistachio
12. Wild Green Hazelnut
13. Grenoble Walnut
14. Chestnut
15. Pecan
16. Brazil Nut
17. King Coconut
18. Coco-de-Mer
19. Puy Lentil
20. Urd
21. Azuki Bean
22. Tolosa Bean
23. Garbanzos Pedrosillano
24. Fasolia Gigandes
25. Tiger Nut
26. Basmati Rice
27. Jasmine Rice
28. Carnaroli Rice
29. Calasparra Bomba Rice
30. Purple Rice
31. Wild Rice
32. Buckwheat Groat
33. Pearl Barley
34. Freekeh
35. Polenta
36. Couscous
37. Fregola Pasta
38. Tajarin
39. Durum Wheat Spaghetti
40. Tortelli di Zucca
41. Kisoba Noodle
42. Sanuki Udon Noodle
43. Fen Si Noodle
44. Laksa Noodle

Grains: 32/44

YEAH!!! Finally over 50% of items tested in a section. Shocking but true in the section of grains. Grains which is a misleading title for this section as many of the items are more what I would classify as carbs - pasta, nuts, lentils.

The one thing that I am dieing to get my hands on is the Coco-de-Mer. The Taste description lists it as:

"The milky jelly inside can be scooped out and eaten as a soft pudding, similar to Turkish Delight. The flesh has a hint of mint and some consider it a powerful aphrodisiac."

So intriguing. I just don't know where to find it. I fear that it might be banned in North America.

I'll have to start looking for it.

Happy Tasting.

Section 6: Aromatics: Items 622 - 785

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 6: Aromatics

1. Cilantro Leaf
2. Chevril
3. Rosemary
4. Dill
5. Morroccan Mint
6. Holy Basil
7. French Tarragon
8. Lemon Thyme
9. Nepitella
10. Fenugreek
11. Culantro
12. Liguraian Basil
13. Chive
14. Kinome
15. Mitsuba
16. Shiso Lef
17. Kaffir Lime Leaf
18. Louvage
19. Neapolitan Parsley
20. Rau Ram
21. Curry Leaf
22. Boldo Leaf
23. Smyrna Bay Leaf
24. Rue
25. Salam Leaf
26. savory
27. Epazote
28. Lemongrass
29. Pandan Leaf
30. Sweet Marjoram
31. Greek Oregano
32. Dalmatian Sage
33. Lemon Myrtle
34. File
35. Herbes de Provence
36. Bird's Nest
37. Horseradish
38. Wasabi
39. Young Ginger
40. Myoba
41. Galangal
42. Turmeric Root
43. Gilroy Garlic
44. Borage
45. Lavender
46. Bolivian Rainbow Chile
47. New Mexico Chile
48. Habanero Chile
49. Chipotle Chile
50. Barberry
51. Amchur
52. Black Lime
53. Bush Tomato
54. Febbel Seed
55. Fennel Pollen
56. Hungarian Paprika
57. Pimenton de La Vera
58. Fresh Green Peppercorns
59. Tellicherry Peppercorn
60. Pink Peppercorn
61. Szechuan Peppercorn
62. Sumac
63. Ajowan
64. Aleppo Pepper
65. Caraway
66. Allspice
67. Coriander Seed
68. Guatemalan Cardamom
69. Cinnamon
70. Anardana
71. Juniper
72. Saffron
73. Vanilla Bean
74. Star Anise
75. Annatto Seed
76. Mahlab
77. Asafoetida
78. Black Cumin
79. Grains of Paradise
80. Blade Mace
81. Cubeb Pepper
82. Clove
83. Fleur de Sel de Guerande
84. Maldon Salt
85. Smoke Sea Salt
86. Kala Namak
87. Panch Phoron
88. Curry Powder
89. Chinese Five Spice
90. Garam Masala
91. Berbere
92. Ras-el-Hanout
93. Shichimi Togarashi
94. Harissa
95. Hazelnut Oil
96. Walnut Oil
97. Italian Extra Virgin Olive OIl
98. Spanish Estate Olive Oil
99. Greek Monastery Olive Oil
100. Argan Oil
101. Hemp Oil
102. Mustard Oil
103. Avocado Oil
104. Single Estate Grapeseed Oil
105. Pumpkin Seed Oil
106. Cold Pressed Canola Oil
107. Sesame Oil
108. Goose Fat
109. Red Palm OIl
110. Varietal Red Wine Vinegar
111. Corinthian Vinegar
112. Sherry Vinegar
113. Aceto Balsamico Tradizionale
114. Tarragon Vinegar
115. Apple Cider Vinegar
116. Verjuice
117. Raspberry Vinegar
118. Shanxi Extra Aged Vinegar
119. Mochi Gome Su
120. Moutarde de Dijon
121. Moutarde De Meaux
122. Bavarian Sweet Mustard
123. Mostarda di Frutta
124. Kimchi
125. Cwikla
126. Piccalilli
127. Mango Chutney
128. Gari
129. Preserved Lemon
130. Katsuobushi
131. Shiokara
132. Doubanjiana
133. Coconut Milk
134. Cassareep
135. Umeboshi
136. Mayonaisse
137. Aioli
138. Tartare Sauce
139. Banana Ketchup
140. Mole
141. Hummus
142. Tahini
143. Genoese Pesto
144. Pate di Carciofi
145. Tapenade
146. Ajvar
147. Baba Ghanoush
148. Muhammara
149. Bumbu Kacang
150. yeast Extract
151. Yello Bean Sauce
152. Hoisin Sauce
153. Oyster Sauce
154. XO Sauce
155. Terasi
156. Sheto
157. Tamari Shoyu
158. Shiro Shoyu
159. Kecap
160. Nuoc Mam
161. Chimichurri
162. Tabasco Sauce
163. Worcestershire sauce

Aromatics: 79/163

What a crazy list of random things. I haven't heard of a third of them and I haven't tried half of them. There is nothing that I can think of to add to the list. I am intrigued to see how different some fo the names are for somethings that I eat regularly that are listed differently.

Only three more sections to go through: Grains, Bakery and Confections. I think that the last two will be quite interesting and also where I will discover the least amount of new ingredients. We will see I guess.

Happy Tasting.

Section 5: Meat: Items 494 - 622

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 5: Meat

1. Akita Hinai-jidori Chicken
2. Guinea Fowl
3. Volaille de Bresse
4. Red Grouse
5. Imperial Peking Duck
6. Challans Duck
7. Kelly Bronze Turkey
8. Bourbon Red Turkey
9. Squab
10. Quail
11. Toulouse Goose
12. Graylag Goose
13. Partridge
14. Pheasant
15. Gadwell
16. Teal
17. Golden Plover
18. Ptarmigan
19. Snipe
20. Woodcock
21. Tinamou
22. Paca
23. Hare
24. Rex du Pioitou
25. Moose
26. Roe Deer
27. Reindeer
28. Springbok
29. Ostrich
30. Tuscan Wild Boar
31. Suckling Pig
32. Gloucester Old Spot Pork
33. Aveyron Lamb
34. Gower Salt Marsh Lamb
35. Fat-tailed Sheep
36. Goat
37. Vilsau Mutton
38. Isard
39. Piedmont Veal
40. Limousin Veal
41. Aberdeen Angus Beef
42. Bison
43. Kobe Beef
44. Horsemeat
45. Rattlesnake
46. Mississipi Alligator
47. Kangaroo
48. Escargot de Bourgogne
49. Bee Larve
50. Giant Water Beetle
51. Leaf-Cutter Ant
52. Veal Sweetbread
53. Lamb's Kidney
54. Bull's Testicle
55. Lamb's Brain
56. Calf's Liver
57. Ox Cheek
58. Pig's Feet
59. Bone Marrow
60. Sheep's Head
61. Tripe
62. Foie Gras de Canard
63. Hungarian Goose Liver
64. Confit
65. Qalaya
66. Rillette
67. Pate de Campagne
68. Nduja
69. Chorizo Iberico de Bellota
70. Chorizo Riojano
71. Salchichon de Vic
72. Felino Salami
73. Chinese Sausage
74. Kabanos
75. Linguica
76. Saucisson d'Arles
77. Soppressa del Pasubio
78. Soppressata di Calabria
79. Finocchionia Salami
80. Salami di Cinghiale
81. Rugenwalder Teewurst
82. Thuringer Leberwurst
83. Merguez
84. Mititei
85. Alheiras de Mirandela
86. Jesus de Morteau
87. Andouille de Vire
88. Zampone di Modena
89. St Gallen Bratwurst
90. Thuringer Rostbrawurst
91. Weisswurst
92. Figatellu
93. Loukaniko
94. Cumberland Sausage
95. Kaszanka
96. Botifarra Dolca
97. Morcilla Dulce/Black Pudding
98. Morcilla de Burgos
99. Oak-Smoked Back Bacon
100. Peameal Bacon
101. Guanciale
102. Hangikjot
103. Yunnan ham
104. Smithfield Ham
105. Bradenham Ham
106. Black Forest Ham
107. Culatello di Zibello
108. Coppa Piacentina
109. Jamon Iberico de Bellota
110. Lomo Iberico de Bellota
111. Pancetta
112. Serrano Ham
113. Prosciutto di San Daniele
114. Jambon d'Ardenne
115. Spalla Cotta di San Secondo
116. Lountza
117. Wedzonka Krotoszunska
118. Lardo di Colonnata
119. Westphalian Ham
120. Tiroler Speck
121. Bresaola dell'Ossola
122. Bundnerfleisch
123. Pastirma
124. Mocetta
125. Smoked Ox Tongue
126. Zebra Biltong
127. Llama Charqui
128. Sovas

Meat: 31/128

Random, sketchy meat abound on the meat front, and I fear that I have not done myself justice by being so strict on the rules. For example, on the over 15 types of salami or cured sausages, I just cannot indicate that I have eaten any of them as I am not sure that I have eaten that variety.

Just like the dairy section, I am looking forward to going and meeting some of the butchers at the local markets around Toronto and some of the organic farmers and forming relationships to get advice on some of the harder and more obsqure things. We are so fortunated to have some of the best in the country doing some really interesting things close to us and already I thoroughly enjoy going to Cambrae's and the Healthy Butcher. There are also some really good individuals selling game, wild birds and all variety of sausages and cold cuts at the St. Lawrence Market.

The other thing that my friend LR has made me realize is going to be very exciting about this whole endeavour is going to be the new recipie side of things. How are you going to cook a Woodcock to make it taste lovely? What exactly do you serve Woodcock with other than good friends and a great Red? This is getting more and more exciting.

I was surprised to not see elk and boar on the list. Two game staples that I just assumed would make an appearance.