View on 2009

I don't make resolutions. I think that they are stupid and that if I am going to make changes in my life they are not because of a day or for a year, they are because I want to do something differently. So isn't it ironic that this year I find myself facing some views on eating in the new year? There not big things, but here they are:

1. I will be cognizant and aware of what I eat, remembering to taste and enjoy everything
2. I am going to make a conscious effort to eat locally as much as possible, and support the local producers and purveyors of foods
3. I am going to make a conscious effort to eat organically where I feel that it makes a difference - milk, eggs etc.
4. I will attempt to cook more often at home
5. I will attempt to buy groceries on a regular basis (sounds stupid, but I have never done this).
6. I am comitted to trying more of the 1001 things on my list with friends and family

Declinaison Chocolat - Artisan Chocolatier d'Alsace

The first night that we were in Strasbourg we walked through the city and I was mesmerized by the window at Declinaison Chocolat. Little did I know that it would be a window that we would stop by to stare at often and it's contents would catch my attention often. The window was fantastic and simple and the chocolates inside were simple and exquisite.


A close up of the marroon glacee, which were all over Europe at this time of year, and the chocolate Christmas Tree. Each layer was a different variety of chocolate topped with a variety of fruits and dried nuts.The packaging for the holidays was unbelievable. I ended up bringing home some chocolate for some friends from here and was desperate to be able to bring it home in this gorgeous packaging. Unfortunately this packaging was totally impractical for packing!!

The most interesting thing that they had in the shop was "Foie Gras au Chocolat". It was 25 euros and at the time I felt it was a bit to pricey for a whim tasting, but I wish that I had bought it now. It looked awesome and totally interesting. In the regrets list, put "not trying Foie Gras au Chocolat". Oh well, next time.....

Food Photography

Our trip to Europe let me take some photos over the course of 2 weeks, which I loved and will be posting here. One of the things that I wanted to try my hand at was taking some pics of the food that we saw and that we ate. I will be posting many of these pictures here and I look forward to any feedback that you may have. I tend to carry my Sony Cybershot camera around everywhere and am having fun trying to take some better food pics. I think that it will helpful for this blog.

Le Grand Retour

We have just returned from our "grand vacance" in Europe and I feel like I have gained 10 pounds. It was truly a magnificent holiday, not to mention a gastronomic adventure extraordinaire. We did not eat particularly adventurously, but we ate incredibly well and everywhere we turned there were feasts for the eyes.


It has been a while since I have been to France and I had forgotten how much of their life revolves around the appreciation of food. Not only do they shop everyday for the freshest ingredients, but they treasure every food. The window displays are unbelievable and the shopkeepers amazing. The cheese shops are like visiting your best friend and having them recommend their favourite book, the butchers treat their meat like it is being served to their own families and the chocolatiers are like jewellers.


I struggled with how to capture the beauty of the food that we saw and also some of my favourite food shops that we visited while we were there and decided that I would take lots of pictures and figure it out when I got home. After sifting through the close to 1000 pictures I took, I have decided that I would profile some of them here and show some of the pics that I took.

We were based in Strasbourg, Alsace, France for 2 weeks, and spent days travelling to Germany and Switzerland. As is common in this part of Europe, the food was heavily based on the German side with lots of pork and veal with strong French influences. Bread was everywhere with the best baguettes and petit pain au chocolats and the cheeses were to die for.

Anyway, I have lots of great pics and things to write about and can't wait. Lots to come in the next little while!

Final Status Review of the 1001 - 464/1001 - 46%

Well the pathetic-ness of the situation has hit me like a ton of bricks. Not even 50% of things tasted. I have to say that I am shocked. I thought that it would be different. I thought that I would have been further ahead. It does leave so much opportunity for tasting and fun with family and friends which I am most excited about. I can't wait. It has also been really neat to have people get excited with me. I think that I will now give some thought to how I begin to move this forward in the new year. I am not sure exactly, but feel that over the course of the holidays, I may gain some clarity.

New Fabulous Member of the 1001 Team

I was so overwhelmed to get an e-mail forwarded to me by my little sister from a co-worker of hers, TK, who is on board to help me with a bunch of things that I haven't tried. The lovely new team member is East Indian and has offered to help on so many fronts.

In the e-mail that she sent me, TK is able to get the following easily:

Section 6: Aromatics

10. Fenugreek
21. Curry Leaf
41. Galangal
51. Amchur (green mango powder)
52. Black Lime powder
59. Telicherry Pepper (its my grandmother's town and that's where the pepper is grown, i have some off the climber)
63. Ajwain
77. Asafoetida
87. Panch Phoran

TK, can advice where these are available:

6. Holy Basil (Tulsi, Indian Stores)
29. Pandan Leaf (in Sri Lankan stores)
70. Anardana (dried pomegranate seeds or powder from Indian stores)

Under Section 9 Confections, TK has offered to help on the following ones:

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)

So so so exciting. When I get back from the Christmas holidays, I will contact her and chat with her about all of the above. I assume that I will need some help in how I am going to use some of these ingredients. I brought up the fact that I hadn't tried some of them with friends the other night and I got a huge harassing for not having at least tried the Rasgulla. I am super excited to try them.

Thanks TK!

Le Tour du Chocolat

photo care of the NYTimes.com - Rows of chocolate pastries and confections at Jean-Pierre Hevin.

What could be better than spending your time on a velo (bicycle for those of you that are unfamiliar with the term!) exploring the best Chocolatiers in Paris. I am salivating after reading the lovely article in the New York Times Travel section called "Le Tour Du Chocolat". The author visits 8 chocolatiers, many of which I have never heard of, but of course some of which I have, including the master, Jean-Pierre Hevin http://www.jphevin.com/

The article makes you want to visit Paris immediately, rent a velo and take your life into your own hands cycling around the chocolate shops of Paris. Could anything be more decadent???

Chowhound Vent

I like Chowhound. I use it a lot for restaurant recommendations, to see what other Torontonians are up to, to see what questions people have. It is really interesting and I quite enjoy it. I also enjoy the fact that it is a real resource for the "foodie" community in North America and I sense around the world. The motto on their opening page of the webiste reads:

Welcome to the Chowhound community and its voracious devotion to hyperdeliciousness! Food-lovers worldwide gather here to swap expert tips about restaurants, foods, stores, and bars, as well as cooking, wine, beer, cookware, and more. To get started, browse or search for topics of interest. To post, you'll need to sign up (it's free!) and create a simple profile. Dig in ... and be prepared to get very, very hungry!

Anyway, on to the vent. I posted about this little challenge the following post on Friday:

Subject: 1001 Foods to Taste Before You Die

Ive started a little project that I thought I might need some help with over the last little while from my fellow Chow Hound readers and contributors. I have decided to try and taste all of the things mentioned in the book "1001 Foods to Taste Before You Die" and to Blog about the experience with the help of family and friends. I know that over the next little while I am going to need help in finding some of the ingredients in Toronto. Anyway you can check out the start of the project at the link below and I am sure that I will be hear asking for your help in discovering where I can get the weirder things on the list. i look forward to any thoughts or ideas that you have on my little project.
Happy tasting!
http://1001foods.blogspot.com/

You can track your posts online and see what people think and comment on. I went t0 look yesterday for the post to see if anyone had read it and I couldn't find it. This morning I found this in my inbox from your friends at Chowhoud:

Hi steph, you've been sent the following by a Chowhound moderator:

Sorry, but we've removed your post (below). Chowhound's mission is to be a trove of opinions and information, rather than a nexus of outbound links to opinions and information. We understand that there's a fine line between sincerely asking hounds to give input on info which happens to be elsewhere and plotting to steer our large audience elsewhere for promotion/ self-promotion. The problem is that we have far too many users and far too little time to draw this distinction. We need to stave off the considerable desire to use our loud microphone for promotion. You can see more on our guidelines for bloggers and other journalists, including the appropriate ways to include your blog URL on Chowhound, in our Etiquette: http://www.chowhound.com/topics/367605#2259234 If you have specific questions to pose to Chowhound posters, you're welcome to post them, but please refrain from non specific announcements about your blog. Thanks!

--The Chowhound TeamChowhound.com
For Those Who Live to Eat

I have to say that I was kind of shocked. I'm not sure if I had a right to be, but there you go I was. I felt that I would be asking for help and I think that this will be something that some of their readers will be interested in. So there you go. Banned from Chowhound. Little do they know that this is still going to be my outlet to sourcing many of the things that I need to taste!!!

Bon Appetit's Favourite Food Blog Slideshow

Bon Appetit has put together a list of their favourite food blogs in the form of a slide show that can be found here. What is really neat about the list of 24 blogs is that they highlight a variety of different cooks and chefs from around the world. Other than the fact that I already know and read many of them, I am totally overwhelmed by the thought of their importance to many of the Bon Appetit's staff. Here are some of the top food magazine writers, recipe developers, cooks and editors in North America, who are reading and exploring food through 24 different and interesting writers. I am quite looking forward to revisiting the list and having a look at the 24 more thoroughly as I think that it might be time to expand my reading list a bit!

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!

Thoughts

As I get to the last section of the book, I am struggling with what I am going to do after I evaluate it here on this little blog. What are the next steps? Where do I go from here? I am not sure. I am excited about this endeavour, but I am also feeling overwhelmed. I feel overwhelmed by the sense of expectation of this challenge. What have I undertaken? Am I really going to be able to take this on and have fun with it?

I feel as if I should write about some of the more exciting ingredients on the list that I have already tried as a start. I think that that might be the easiest. I then am not sure where I go. Do I move to a model of having a set night a month, where I invite some of my "1001 groupies" over for food and wine and we try some these things? I am seeing this being a bit of a mash of different things over the course of the challenge, but I think that I need some focus around it. I have already had some people indicate that they are excited to help with some of the more exciting ingredients and cooking and I know that I can always get people together for a plate of cheese and a couple of bottles of wine, so I think it will work out.

I guess it is not letting the challenge die or fizzle out that makes me worried also. I'm not sure how I am going to do that. Potentially writing once a week or more. Maybe it is trying to cross some ting off the list at a regular interval. I think that somehow photography will play into this in a way and my ongoing excitement for it. The other and most important key will be "team 1001". "Team 1001" is a group of friends and family who are all foodies who have shown an interest in being involved in this in one way or another. I think that their enthusiasm and willingness to be engaged and excited will also help how this thing evolves and grow.

Anyway, those are just some thoughts for now that I wanted to get down. Any thoughts that you had to share on moving forward would be greatly appreciated.

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.