Omnivore's Hundred

My sister already posted about this back in September, but I thought it was an interesting exercise for readers of the food blog. Here's the original link. How many of these have you tried? I've tried only 35, but I would not categorize myself as an adventurous eater.

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

Rebuttal

In regards to Surafel's last post on Gyu-kaku, I feel that as a Korean-American, I must respond.

Please note however, that I have not been to Gyu-kaku, and the Japanese version of this restaurant style could be different than the Korean. But it sounds pretty close.

The experience of Korean BBQ (galbi house) is one that every true foodie must go through. Yes, you have to cook the meat yourself, but I believe that is part of the charm. Really amazing cuts of meat, marinated to delectable perfection while you have good beer, good side dishes and good conversation. You can control how cooked you want the meat, and it's pretty impossible to ruin it. Also, waitresses walk around to make sure the meats are cooked properly, and help out when needed.

Many of these restaurants also feature coal grills (YOM) which provide a distinctive flavor to the meats. By cooking it yourself at the table, you will be able to eat the meat right when it's ready and hot. Lukewarm BBQ is whack, and anything short of sizzling meat is unacceptable.

Plus, cooking it yourself gives you a feeling of accomplishment. I like to believe that since most Korean people are fairly stubborn and think they do everything right, they like to do things on their own. Especially the men, with that whole, machisimo thing. They don't want no waitresses cookin' their meats for them. I think that's why my family always shoos them away. Or bosses them around. It's the Korean way. (Also note, if you have a rude Korean waitress, you have to be rude back to get the best service. This has been tested time and time again).

So, please don't write off a restaurant because you have to cook the food yourself. You go there BECAUSE it's part of the experience. Kind of like going to an Ethiopian restaurant and eating with your hands (or alternatively, Medieval Times).

vindication

Following the trend on this blog lately to link to food-related news articles, I present my contribution:

The Five Second Rule should be used carefully

http://www.slashfood.com/2007/02/16/the-five-second-rule-should-be-used-carefully/

Ravi

The Future?

The New York Times has an interesting article about the proliferation of food blogs and the surprising amount of power these blogs wield. Although the article is New York-centric, it's still worth reading.

It also got me looking at some of the food blogs mentioned in the article. The only one that really caught my eye was The Amateur Gourmet, because it seemed to go about the whole food blogging with a sense of humor (plus I wanted to check out the "best food blog post of 2006"... it was pretty entertaining).

And then, while on that blog, I came across his 1000th post, which gave a nice (albeit long) summary of what it takes to have a food blog. It was interesting (I definitely had dreams of GoogleAds dancing in my head), and I figured I should just pass it on, because it does have good tips about maintaining a food blog, even if it is just for friends.

New look

Here's Mindy's new design for ZagatWho. I'm not entirely sure she would have taken credit for it herself, so I'm writing this to make sure everybody knows Mindy designed it.

P.S.

Has anyone gone to a restaurant based on our "reviews" yet?

Wilshire Restaurant (3)

Check out #8:

http://losangeles.citysearch.com/roundup/40605

Looks like Joanne's predictions are on their way to coming true.

Meanwhile, back at the...

I know it's Christmas and I should post something festive. Sadly, I have nothing.

Instead, I shall present the first WKMTZagat poll!

How do you feel about Ranch dressing, and its increasing pervasiveness within the American casual culinary scene (I think Spago is safe for now, while Hometown Buffet probably offers 4 different blends of Ranch dressing)?

Comment! (I will go first)

(Unrelated) Happy Birthday!

WKMTZ (probably) wishes Mindy a happy birthday. I know I do!

don't forget to check out her newly redesigned blog at www.actuallycrazy.com

Ravi

Dry heaves

After yesterday's imagery, you are probably thinking that things can't get much more disgusting than someone pouring eggnog on someone else's ass.

First I took a look at Clementine, a restaurant I visited with Erica maybe a month ago or a little more. Turns out they got a B around the same time. I was disgusted with myself enough, but then I had to read on.

I can't possibly set this picture up well enough or convey my disgust-- the written word simply isn't powerful enough to capture the hand gestures, the tears, the cringes, the nail-biting, and the sounds that came out of me when I read this, the most disgusting health code violation EVER:



Easily the most vomit-inducing thing I've seen since that fully cooked bacon that doesn't need to be refrigerated.

Seriously, this is like 12 times worse than the Chipotle pigeon incident.

-->Ravi

Not-so-viscous liquids: eggnog and dayquil

They're a holiday cocktail of sorts... people drink eggnog in the winter and people get sick in the winter. At least I do.

First, Dayquil.
(I make the "constipated member of Parliament" face when I drink it)

Dayquil not only tastes awful, it's ostentatious enough to make everything else you eat afterwards taste awful, too. I'm not even sure if it works. And it's neon orange, which is unnatural and not appropriate for something you put in your mouth (except tangerines, which are occasionally that color and delicious).

My recommendation: stay away.

And now, eggnog.
(In case you were wondering just how thick eggnog is...)

A surprising number of people (to me) have never tried eggnog. Could it be the raw egg and potential salmonella?

Food maverick that I am, though, I'll admit it-- despite the potential health risks involved, I like a glass or two of The Nog around the holidays (I also like cookie dough). The odd combination of nutmeg, egg and milk should be tried once by everyone who is tolerant of the lactose. It's like fruitcake that way (not that you have to be lactose-tolerant, but that you should try it once so at least your enemy can have a flavor).

I don't know why I wrote this,
-->Ravi

Instead of writing my essay, I did a little research.

I get asked this a lot, so I'm happy to finally be able to provide the answer.

In Los Angeles County, restaurant inspections fall into two categories: routine and follow-up. Basically, routine inspections happen regardless of the restaurant grade, and they are random and without notice. Follow-up inspections-- to make sure that a violation which poses some threat to public safety has been resolved-- are scheduled visits. (There are other grey areas, like when a restaurant owner requests a re-inspection to improve his/her grade, but let's not get bogged down in the details.)

I would also like to direct your attention towards Environmental Health's Self-Inspection Checklist. Think of it as the home version of your favorite TV game show, except it's actually a way for you to inspect your own kitchen and I may begin to require it when I eat at friends' houses starting in 2006 (wow me during this generous three-week grace period!).

Helping you help me,
Ravi

where do your burrito loyalties lie?

mrsewan: raaaavi
Ravi728: kaaathy
Ravi728: are you on campus?
mrsewan: yea =(
mrsewan: i want to go home!
Ravi728: until the sneak tonight?
mrsewan: my sister's buying me food but i can't eat it until i get home at 8:30
mrsewan: yea
Ravi728: eeeeeeek
mrsewan: so my burrito will be cold =(
mrsewan: so i'll have to microwave it
Ravi728: awww
mrsewan: which makes it taste slightly soggy
mrsewan: but still delicious
Ravi728: from where?
mrsewan: i can't disclose that information.
Ravi728: hahaha
Ravi728: because
Ravi728: it's baja fresh?
Ravi728: you don't even have to say it
Ravi728: your silence implies your guilt!
mrsewan: hahahaha

To eric, thought of you:

Sorry, not food related.

The B Material (or: "Coming Clean About Being Dirty")

I haven't been exactly truthful.

I pretend to be snobby. I pretend to be above the hoi-palloi, what with their "Pooled/Shelled Eggs," "Deterioration/Facility Not Fully Enclosed," or "Wiping Rag" violations at the restaurants they frequent.

Yes. I, Ravi Dehar, have eaten at B restaurants. And I'm not talking about shady restaurants in towns in which they don't grade their eateries, so they're probably Bs (Silver Dragon Chinese Cuisine in Davis comes to mind, but good lord, if I die eating their crab-meat cheese fried wantons, I die happy). I mean knowingly eating at restaurants that have received a less-than desireable grade. And if not knownlingly, then in large quantities I soon regretted.

I've strayed four times that I can count. Here is a summary of each instance, complete with an excuse.

Urth Cafe
I had just visited Sweet Lady Jane's (bakery) for the first time, and we took the cake to go. I needed milk, and this looked like a place that'd have it. They did, I drank, and I live. But I'm not proud of it.

Frankie and Johnny's NY Pizza
I didn't know this was a B restaurant until much later after I ate it. Last year I was on the Student Committee for the Arts and the only benefit to that was the free dinner on Mondays. Honestly, I expected better food, but we got pizza a lot. This one looked shady, so I only ate one slice, then when I got home I found out the awful truth. I wanted to throw up.

Daikou Ramen
I knew this was a B restaurant going in, so I didn't order anything. The host insisted that I try some of the Ramen broth, and I relented. Got home to see the violation was for no hot water and cockroaches(!). He probably doesn't read this blog, so that'll be our secret for now.

U-Dog
I was inebriated (for the first time). I don't really remember much, but boy was I embarassed when I walked by the next day and saw the B. Beer goggles affect different people in different ways, I guess.

I'm not proud of it. But now we can move forward, right, with a clean slate? Just because I've eaten at B restaurants and lived, though, doesn't mean I'm going to make a habit of it. If you've been saving a seat for me at Gushi, well, keep waiting.

Yes, this honest (every ZagatWho? entry from me will end in a random offensive image, so apologies in advance):



-->Ravi

Thank you!

Thank you Ravi for inviting me to this food blog. I promise I will
a) Not talk shit about Chipotle because I too, am a large fan. I remember the first time I found the sweet bountiful harvest of Chipotle's burritos in high school and immediately I knew, it was mex-cali non pareil.
b) Eat at a lot of restaurants
c) Cover what culinary specialties the San Fernando Valley has to offer me