Of late, venison has been used primarily to describe deer. A fairly rare dish due to the fact that not many restaurants sell venison and it is usually the product of hunting. Typical preparations include steaks, roasts, sausages, jerky and ground meat. It has a flavor similar to beef, but is much leaner and the fibers of the meat are short and tender.
http://en.wikipedia.org/wiki/Venison
99. Nettle tea
Nettles have a long history of use in the home as a herbal remedy and nutritious addition to the diet. The Nettle has long been valued as a medicinal and nutritional treasure. Nettle leaf has recently become a popular treatment for allergies based on one preliminary study. Nettle leaf is highly nutritious, and in cooked form may be used as a general dietary supplement. It is said that the "sting of the nettle is but nothing compared to the pains that it heals".
98. Huevos rancheros
Huevos rancheros (Ranch Eggs) is a classic Mexican breakfast dish which has become popular throughout much of the Americas. The basic version of huevos rancheros consists of corn tortillas fried lightly, and fried eggs with a tomato–chili sauce. Refried beans (frijoles refritos), slices of avocado, fried potatoes, and extra chili peppers are common accompaniments. Scrambled eggs can be used instead of fried eggs.
http://en.wikipedia.org/wiki/Huevos_rancheros
97. Steak tartare
Steak tartare is a meat dish made from finely chopped or ground raw beef or horse meat (but usually beef). Tartare can also be made by thinly slicing a high grade of meat such as strip steak, marinating it in wine or other spirits and spicing it to taste, and then chilling it.
http://en.wikipedia.org/wiki/Steak_tartare
96. Crocodile
Crocodile is consumed in some countries, such as Australia, Ethiopia, Thailand, South Africa and also Cuba (in pickled form); it can also be found in specialty restaurants in some parts of the United States. Crocodile meat is said to have a delicate flavor; some describe it as a cross between chicken and crab. Cuts of meat include backstrap and tail fillet.
http://en.wikipedia.org/wiki/Crocodile
95. Black pudding
Black pudding or (less often) blood pudding is a British English term for sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. It is also called blood sausage. Pig or cattle blood is most often used; sheep and goat blood are used to a lesser extent. Blood from poultry, horses and other animals are used more rarely. Typical fillers include meat, fat, suet, bread, sweet potato, barley and oatmeal.
http://en.wikipedia.org/wiki/Black_pudding
94. Cheese fondue
Fondue is a Swiss communal dish shared at the table in an earthenware pot over a small burner. The term is derived from the French fondre (to melt). Diners use forks to dip bits of food (most often bread) into the warm semi-liquid sauce (commonly a cheese mix). Heat is supplied by a wicked or gel alcohol burner, or a tealight.
http://en.wikipedia.org/wiki/Fondue
93. Carp
Carp is a common name for various freshwater fish. Carp meat is off-white in color, with a dark midlateral strip that's often removed before cooking. It is low in fat, firm in texture, and mild--though it can be muddy, especially the farm-raised variety--in flavor. The skin is edible but not particularly tasty.
http://en.wikipedia.org/wiki/Carp
92. Borscht
Borscht or borshch is a vegetable soup from Eastern Europe. It is traditionally made with beetroot as a main ingredient which gives it a strong red color. Other, non-beet varieties also exist, such as the tomato paste-based orange borscht and the green (zelioni) borscht (sorrel soup). There are two main variants of borscht, generically referred to as hot and cold. Both generally are based on beets, but are otherwise prepared and served differently.
http://en.wikipedia.org/wiki/Borscht
91. Baba ghanoush
Baba ghanoush is a popular Levantine dish of eggplant (aubergine) mashed and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Baba ghanoush is usually eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color.
http://en.wikipedia.org/wiki/Baba_ghanoush
90. Calamari
Made from squid the meat is firm and white with a mild, slightly sweet and almost nutty flavor. The squid ranges from one inch in size up to eighty feet, but the most common size for eating is less than twelve inches. Although the tentacles are edible, the body is the prime section of meat which can be stuffed whole, cut into flat pieces, or sliced crosswise into perfect rings.
http://en.wikipedia.org/wiki/Calamari
89. Pho
Pho is a traditional Vietnamese rice-noodle soup dish. Pho is served as a bowl of white rice noodles in clear beef broth, with thin cuts of beef (steak, fatty flank, lean flank, brisket). Variations featuring tendon, tripe, meatballs, chicken leg, chicken breast, or other chicken organs (heart, liver, tongue, etc.) are also available. The broth is generally made by simmering beef (and sometimes chicken) bones, oxtails, flank steak, charred onion, and spices, taking several hours to prepare. Seasonings include Saigon cinnamon, star anise, charred ginger, cloves, and sometimes black cardamom pods.
http://en.wikipedia.org/wiki/Ph%E1%BB%9F
88. PB&J sandwich
The peanut butter and jelly sandwich, (PB&J), also known as a peanut butter and jam sandwich in the UK, Canada and Australia, is a sandwich that includes a layer of peanut butter and either jelly or jam on bread, commonly between two slices.
http://en.wikipedia.org/wiki/Peanut_butter_and_jelly_sandwich
87. Aloo gobi
Aloo gobi (from Punjabi), also spelled alu gobi, or aloo gobhi is usually a "dry" Indian curry, i.e. it often does not have a liquid sauce. It is a popular combination of aloo (potato) and gob(h)i (cauliflower) with spices. It is yellowish in color, because of the use of turmeric, and occasionally contains kalonji (sometimes called "onion seeds") and curry leaves.
http://en.wikipedia.org/wiki/Aloo_gobi
86. Hot dog from a street cart
I cant seem to find a wikipedia page for this one, but let me explain. In most metropolitan U.S. cities (I have no clue about other countries, sorry) there are street vendors selling hot dogs, and usually, they are spectacular. They have the benefit of having water that hundreds or thousands of hot dogs have simmered in.
85. Epoisses
Epoisses de Bourgogne is a pungent unpasteurized cows-milk cheese. A washed-rind cheese (washed in marc de Bourgogne, the local pomace brandy), it is circular at around either 10cm or 18cm in diameter, with a distinctive soft red-orange colour. It is sold in a circular wooden box, and is best served with a good red Burgundy wine, or even Sauternes. Napoleon was a particular fan of the cheese, and the famous epicure Brillat-Savarin himself classed it as the "king of all cheeses".
http://en.wikipedia.org/wiki/%C3%89poisses_de_Bourgogne_(cheese)
84. Black truffle
A truffle is the valuable and highly sought-after, edible fruiting body of a group of subterranean ascomycete fungi of the genus Tuber. The body of truffles is highly prized as a food, their smell has been described as similar to deep-fried sunflower seeds or walnuts, although it has also been described as "a foul aroma."
http://en.wikipedia.org/wiki/Tuber_(genus)
83. Fruit wine made from something other than grapes
While most commonly knows as from grapes only, other wines are made including apple wine and elderberry wine, which are generally referred to as fruit or country wine. Fruit wine can be made from any sufficiently sweet fruit or, with addition of sugar or honey, from other fruits and many plant sources which are not fruits.
http://en.wikipedia.org/wiki/Fruit_wine
82. Steamed pork buns
A type of steamed, filled bun or bread-like item which are filled with barbecue-flavored char siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries.
http://en.wikipedia.org/wiki/Cha_siu_baau
81. Pistachio ice cream
Not much to say about this one, it is pistachio ice cream. If you've had a pistachio, imagine that sweet. And of course it is green.
80. Heirloom tomatoes
Heirlooms, by definition, must be open-pollinated. While there are no genetically modified tomatoes available for commercial or home use, it is generally agreed that no genetically modified organisms can be considered heirloom cultivars. Basically what it all boils down to is they are fresh, un-tainted tomatoes. They are also generally multi-colored and beautiful.
http://en.wikipedia.org/wiki/Heirloom_tomato
79. Fresh wild berries
http://en.wikipedia.org/wiki/Berry
78. Foie gras
Foie gras (French for "fat liver") is the liver of a duck or a goose that has been specially fattened by gavage (force-feeding). Foie gras is one of the most popular and well-known delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver.
http://en.wikipedia.org/wiki/Foie_gras
77. Rice and beans
Rice and beans is a very popular dish throughout Latin America and the Caribbean as well as in communities of Latino and Caribbean people elsewhere. Given the basic nature of its ingredients, rice and bean dishes exists in many regions of the world.
http://en.wikipedia.org/wiki/Rice_and_beans
76. Brawn, or head cheese
Head cheese or brawn is in fact not a cheese, but rather a terrine of meat from the head of a calf or pig (sometimes a sheep or cow). It may also include meat from the feet and heart. It is usually eaten cold or at room temperature as a luncheon meat. It is sometimes also known as souse meat, particularly if pickled with vinegar. Historically the cleaned (all organs removed) head was simmered to produce a gelatin containing any incidental meat which came off the head. The more modern method involves adding gelatin to meat, which is then cooked in a mould.
http://en.wikipedia.org/wiki/Head_cheese
75. Raw Scotch Bonnet pepper
The Scotch Bonnet is a variety of chilli pepper similar to and of the same species as the habanero. A cultivar of the habanero, it is one of the hottest peppers in the world. Most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units. For comparison most jalapeños have a heat rating of 2,500 to 8,000 on the Scoville scale.
http://en.wikipedia.org/wiki/Scotch_bonnet_(pepper)
74. Dulce de leche
Dulce de leche in Spanish ("milk candy"), is a milk-based syrup. Found as both a sauce and a caramel candy, it is popular across Latin America. It is prepared by slowly heating sweetened milk to create a product that is similar in taste to caramel.
http://en.wikipedia.org/wiki/Dulce_de_leche
73. Oysters
Some types of oysters are highly prized as food, both raw and cooked. Other types, such as pearl oysters, are not widely eaten.
http://en.wikipedia.org/wiki/Oyster
72. Baklava
Baklava or baklawa is a rich, sweet pastry featured in many cuisines of the former Ottoman(Turkey),Arab World and Iranian countries. It is a pastry made of layers of filo dough filled with chopped walnuts or pistachios and sweetened with syrup or honey.
http://en.wikipedia.org/wiki/Baklava
71. Bagna cauda
Bagna cauda is a warm dip typical of Piedmont, Italy. The dish, which is served and consumed in a manner similar to fondue, is made with garlic, anchovies, olive oil, butter, and in some parts of the region cream. The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, celery, cauliflower, artichokes, peppers and onions.
http://en.wikipedia.org/wiki/Bagna_cauda
70. Wasabi peas
http://en.wikipedia.org/wiki/Wasabi
69. Clam chowder in a sourdough bowl
Clam chowder is any of several chowders containing clams and broth. Along with the clams, diced potato is common, as are onions, which are occasionally sauteed in the drippings from salt pork. Celery is frequently used.
http://en.wikipedia.org/wiki/Clam_chowder
68. Salted lassi
Lassi is a popular and traditional North Indian drink originating from the Punjab region. It is made by blending yogurt with water, salt, pepper, ice and spices until frothy. Traditional lassi is sometimes flavored with ground roasted cumin. Lassi is also available as sweet with sugar.
http://en.wikipedia.org/wiki/Mango_lassi
67. Sauerkraut
Sauerkraut is finely shredded cabbage that has been fermented by various lactic acid bacteria. It has a long shelf-life, and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.
http://en.wikipedia.org/wiki/Sauerkraut
66. Root beer float
A root beer float, sometimes refer to as an ice cream soda, is just that simple. Soda, on top of ice cream, typically vanilla ice cream.
65. Cognac with a fat cigar
Cognac, named after the town of Cognac in France, is a brandy produced in the region surrounding the town. It must be made from at least 90% Ugni Blanc, Folle Blanche, or Colombard grapes. The remainder may consist of the grape varieties Folignan, Jurançon blanc, Meslier St-François, Montils, and Sémillon, however, most cognac is made from Ugni Blanc only. It must be distilled twice in copper pot stills and aged at least two years in French oak barrels that are sealed airtight in order to be called cognac.
http://en.wikipedia.org/wiki/Cognac_(drink)
64. Clotted cream tea
Clotted cream is a thick yellow cream made by heating unpasteurized cow's milk and then leaving it in shallow pans for several hours. During this time, the cream content rises to the surface and forms 'clots'.
http://en.wikipedia.org/wiki/Clotted_cream
63. Vodka jelly/Jell-O shot
Mix the jello mix with the boiling water until the powder is fully dissolved and add the cold water and alcohol.
62. Gumbo
Gumbo is a stew or soup originating in Louisiana, and found across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers and onion. The soup is traditionally served over rice.
http://en.wikipedia.org/wiki/Gumbo
61. Oxtail
Oxtail is the culinary name for the tail of a beef animal. (Formerly, it referred only to the tail of an ox, a castrated bull.) The oxtail of a steer typically weighs 2 to 4 lbs. and is skinned and cut into short lengths for sale. Oxtail is a bony, gelatinous meat, and is usually slow-cooked, often stewed or braised. It is a good stock base for a soup.
http://en.wikipedia.org/wiki/Oxtail
60. Curried goat
Curry is the English description of any of a general variety of spicy dishes, best-known in Indian, Pakistani, Afghani, Bangladeshi, Sri Lankan, Nepali, Indonesian, Malaysian, Thai, and other South Asian and Southeast Asian cuisines, though curry has been adopted into all of the mainstream cuisines of the Asia-Pacific region.
http://en.wikipedia.org/wiki/Curry
59. Whole insects
It is exactly as it sounds. Many cultures consider this a delicacy.
58. Phaal
Phall is an Indian curry dish, which originated in South India. It is one of the hottest forms of curry regularly available, even hotter than the Vindaloo, using a large number of ground standard chillies, or a hotter type of chilli such as scotch bonnet or habanero. Typically, the dish includes ginger and optionally fennel seeds.
http://en.wikipedia.org/wiki/Phaal
57. Goat’s milk
Some goats are bred for milk, which can be drunk fresh, although pasteurization is recommended to reduce naturally occurring bacteria such as Staphylococcus aureus and Escherichia coli. If the strong-smelling buck is not separated from the does, his scent will affect the milk. Goat's milk is commonly processed into cheese, goat butter, ice cream, cajeta and other products.
http://en.wikipedia.org/wiki/Goat#Milk.2C_butter_and_cheese
56. Single malt whisky
Single malt whisky is a whisky which is distilled at a single distillery, and which is made completely from a single type of malted grain, traditionally barley, (although there are also single malt rye whiskies). Most single malt whiskies are distilled using a pot still. Single malts are produced all over the world, but the best known single malts come from Scotland, Ireland and Japan.
http://en.wikipedia.org/wiki/Single_malt_whisky
55. Fugu
Fugu is the Japanese word for pufferfish and is also a Japanese dish prepared from the meat of pufferfish or porcupinefish. Because pufferfish is lethally poisonous if prepared incorrectly, fugu has become one of the most celebrated and notorious dishes in Japanese cuisine.
http://en.wikipedia.org/wiki/Fugu
54. Chicken tikka masala
Chicken tikka masala is an Indian dish based on Indian-style roast chicken chunks (chicken tikka) cooked in a tomato, curry sauce. It has been hailed as "Britain's true national dish" but is popular throughout the world.
http://en.wikipedia.org/wiki/Chicken_tikka_masala
53. Eel
Freshwater eels (unagi) and marine eels (conger eel, anago) are commonly used in Japanese cuisine - foods such as Unadon and Unajuu are popular but expensive. Eels are also very popular as food in Chinese cuisine, particularly Cantonese and Shanghai cuisine.
http://en.wikipedia.org/wiki/Eel#Use_by_humans
52. Krispy Kreme original glazed doughnut
Krispy Kreme sells a variety of doughnuts, but it is most famous for its traditional glazed doughnut, often served warm. Select varieties of Krispy Kreme doughnuts are carried in many grocery stores, convenience stores, and gas stations.
http://en.wikipedia.org/wiki/Krispy_Kreme
http://www.krispykreme.com/
51. Sea urchin
Sea urchins are small, globular, spiny sea creatures, composing most of class Echinoidea. They are found in oceans all over the world. Sea urchins are an important fishery and are harvested for food. Contrary to popular belief, the portion of the sea urchin sold and served as one of the ocean’s most opulent treasures is not the roe. It is the gonads of this hermaphrodite sea creature that are scooped out of the urchin’s spiny shell in five custard-like, golden sections. Known in Japan as "uni" and traditionally considered an aphrodisiac, gonads are the only edible part of the urchin.
http://en.wikipedia.org/wiki/Sea_urchin
50. Prickly pear
The fruit of prickly pears, commonly called cactus figs, Indian fig or tuna, is edible, although it has to be peeled carefully to remove the small spines on the outer skin before consumption. If the outer layer is not properly removed, glochids can be ingested causing discomfort of the throat, lips, and tongue as the small spines are easily lodged in the skin.
http://en.wikipedia.org/wiki/Opuntia#As_food
49. Umeboshi
Umeboshi are pickled ume fruits. Ume is a species of fruit-bearing tree in the genus Prunus, which is often called a plum but is actually more closely related to the apricot. Umeboshi are a type of tsukemono, or traditional Japanese pickled food, and are very popular in Japan. Many Japanese have Umeboshi for breakfast or lunch.
http://en.wikipedia.org/wiki/Umeboshi
48. Abalone
The meat of this mollusk is considered a delicacy in certain parts of Latin America (especially Chile), New Zealand, South East Asia, and East Asia (especially in China, Japan, and Korea). In Chinese speaking regions, abalone are commonly known as bao yu, and sometimes forms part of a Chinese banquet. Similar to shark fin soup, it is considered a symbol of wealth and prestige, and is traditionally reserved for special occasions such as weddings and other celebrations. However, the availability of commercially farmed abalone has allowed more common consumption of this once rare delicacy.
http://en.wikipedia.org/wiki/Abalone#Consumption
47. Paneer
Paneer is the most common Persian and South Asian cheese. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other food acid. The process is similar to queso blanco, except that paneer does not have salt added.
http://en.wikipedia.org/wiki/Paneer
46. McDonald’s Big Mac Meal
No need to say anything about this one.
45. Spaetzle
Spaetzle are a type of egg noodle or dumpling found in cuisine from southern Germany and surrounding regions. Spaetzle dough typically consists of few ingredients, principally eggs, flour, and salt. Often, water or milk is added to produce a thinner dough. Common shapes are long thin noodles, thick noodles with an elongated teardrop shape, and small round dumplings.
http://en.wikipedia.org/wiki/Sp%C3%A4tzle
44. Dirty gin martini
A version of the martini is the "dirty" martini in which olive brine is used in place of, or alongside, vermouth. It is also generally garnished with an olive. Additionally, the term "dusty" martini is a dirty martini that has only a fraction of the usual olive brine.
http://en.wikipedia.org/wiki/Martini_(cocktail)#Dirty_martini
43. Beer above 8% ABV
The strength of beers has climbed during the later years of the 20th century. Vetter 33 a 10.5% abv (33 degrees Plato, hence Vetter "33") doppelbock was listed in the 1994 Guinness Book of World Records as the strongest beer at that time, though Samichlaus, by the Swiss brewer Hürlimann, had also been listed by the Guinness Book of World Records as the strongest at 14% abv.
http://en.wikipedia.org/wiki/Beer#Exceptionally_strong_beers
42. Poutine
Poutine is a dish consisting of French fries topped with fresh cheese curds, covered with brown gravy and sometimes additional ingredients. The freshness of the curds is important as it makes them soft in the warm fries, without completely melting. It is a quintessential Canadian comfort food.
http://en.wikipedia.org/wiki/Poutine
41. Carob chips
Carob powder and carob chips are used as an ingredient in cakes and cookies. Carob is sometimes used as a substitute for chocolate, however the flavour is significantly different.
http://en.wikipedia.org/wiki/Carob_tree#Traditional_uses
40. S’mores
A s'more is a traditional campfire treat popular in the United States and Canada, consisting of a roasted marshmallow and a slab of chocolate sandwiched between two pieces of graham cracker. They were first mentioned in the Girl Scout Handbook in 1927, which stated they were inspired by Loretta Scott Crew's campfire treats.
http://en.wikipedia.org/wiki/S%27mores
39. Sweetbreads
Sweetbreads are the thymus glands of lamb, beef, or pork. There are two different connected glands; one set in the neck and the other near the heart. Although both are edible, the heart thymus gland is generally favored because of its delicate flavor and texture, and is thus more expensive. Typically sweetbreads are soaked in salt water, then poached in milk after which an outer membrane is removed. Once dry and chilled, they're often breaded and fried until crisp.
http://en.wikipedia.org/wiki/Sweetbread
38. Kaolin
This is some sort of edible clay, though I am unable to find out much more. Anyone?
37. Currywurst
Currywurst is a German dish consisting of hot pork sausage cut into slices and seasoned with curry sauce (regularly consisting of ketchup or tomato paste blended with curry) and generous amounts of curry powder, or a ready-made ketchup-based sauce seasoned with curry and other spices. Currywurst is often sold as a take-out/take-away food, Schnellimbisse (snacks), at diners or "greasy spoons," on children's menus in restaurants, or as a street food.
http://en.wikipedia.org/wiki/Currywurst
36. Durian
The durian is the fruit of trees from the genus Durio belonging to the Malvaceae, a large family which includes hibiscus, okra, cotton, mallows, and linden trees. Widely known and revered in Southeast Asia as the "King of Fruits", the fruit is distinctive for its large size, unique odour, and formidable thorn-covered husk. The edible flesh emits a distinctive odour, strong and penetrating even when the husk is intact. Regarded by some as fragrant, others as overpowering and offensive, the smell evokes reactions from deep appreciation to intense disgust. The odour has led to the fruit's banishment from certain hotels and public transportation in Southeast Asia.
http://en.wikipedia.org/wiki/Durian
35. Frogs’ legs
Frogs' legs are one of the better-known delicacies of French and Chinese cuisine. They are also eaten in other regions, such as the Caribbean, the region of Alentejo, in Portugal, northwest Greece and the Midwest and southern regions of the United States. A type of frog called the edible frog is most often used for this dish. They are often said to taste like chicken because of their mild flavor, with a texture most similar to chicken wings.
http://en.wikipedia.org/wiki/Frog_legs
34. Beignets, churros, elephant ears or funnel cake
A beignet pronounced ben–YAY, from the Middle French word for "bump"), in American English, refers to a French doughnut being a pastry made from deep-fried dough and sprinkled with confectioner's sugar.
A churro is a fried-dough pastry-based snack, sometimes made from potato dough, which is believed to have originated in Spain, and is popular in Latin America, France, Portugal, the USA, and Spanish-speaking Caribbean islands.
Fried dough (elephant ears) is a North American food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts.
Funnel cakes are made by pouring batter through a funnel into hot oil in a circular pattern and deep frying it until golden-brown. They are often served with powdered sugar, jam, or other toppings.
http://en.wikipedia.org/wiki/Beignet
http://en.wikipedia.org/wiki/Churro
http://en.wikipedia.org/wiki/Beaver_Tail_(pastry)
http://en.wikipedia.org/wiki/Funnel_cake
33. Haggis
Haggis is a traditional Scottish dish. There are many recipes, most of which have in common the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours.
http://en.wikipedia.org/wiki/Haggis
32. Fried plantain
The plantain is a crop in the genus Musa and is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes called the dessert banana). The plantain will only fruit once. After harvesting the fruit, the plantain plant can be cut and the layers peeled (like an onion) to get a cylinder shaped soft shoot. This can be chopped and first steamed, then fried with masala powder, to make an excellent dish. In Kerala a thoran is made out of the shoot.
http://en.wikipedia.org/wiki/Plantain
31. Chitterlings, or andouillette
Chitterlings are the intestines of a pig that have been prepared as food. They are a type of offal. Chitterlings are carefully cleaned before they are cooked by boiling or stewing, and are often battered and fried after the stewing process. Chitterlings are also used for sausage casings.
http://en.wikipedia.org/wiki/Chitterlings
30. Gazpacho
Gazpacho soup — usually simply referred to as gazpacho — is a cold Spanish soup originating in the Southern region of Andalusia. It descends from an ancient Andalusian concoction based on a combination of stale bread, garlic, olive oil, salt, and vinegar — a cold breadsoup.
http://en.wikipedia.org/wiki/Gazpacho
29. Caviar and blini
Traditional Russian blini are a pancake made with yeasted batter, which is left to rise and then diluted with cold or boiling (zavarnye bliny) water or milk just before baking them in the traditional Russian oven.
Caviar is the processed, salted roe of certain species of fish, most notably the sturgeon (black caviar) and the salmon (red caviar). It is commercially marketed worldwide as a delicacy and is eaten as a garnish or a spread; for example, with blinis!
http://en.wikipedia.org/wiki/Blintz
http://en.wikipedia.org/wiki/Caviar
28. Louche absinthe
Traditionally, absinthe is poured into a glass over which a specially designed slotted spoon is placed. A sugar cube is then deposited in the bowl of the spoon. Ice-cold water is poured or dripped over the sugar until the drink is diluted to a ratio between 3:1 and 5:1. During this process, the components that are not soluble in water, mainly those from anise, fennel, and star anise, come out of solution and cloud the drink. The resulting milky opalescence is called the louche. The addition of water is important, causing the herbs to "blossom" and bringing out many of the flavors originally overpowered by the anise.
http://en.wikipedia.org/wiki/Absinthe
27. Gjetost, or brunost
Brunost is a brown Norwegian whey cheese, also popular in Sweden, where it is called mesost. The Norwegian name brunost means 'brown cheese'. In North America it is referred to and sold as gjetost, which is an older spelling of geitost that is no longer frequently used elsewhere. The two most popular varieties in Norway are Gudbrandsdalsost, which means 'cheese from the Gudbrandsdal' (made from cow's milk), and the more traditional version geitost, which simply means 'goat cheese', and which is wholly or in part made from goat's milk.
http://en.wikipedia.org/wiki/Gjetost
26. Roadkill
Roadkill is an animal or animals that have been struck and killed by motor vehicles. Mammals are the animals most likely to be recorded as roadkill. Roadkill can be eaten, and various recipe books have been published. Groundhogs and turtles are often salvaged for soup or other recipes. Also deer are often kept. In many U.S. states you can get a salvaging license so that you may pick up the roadkill you come across. It is usually legal to take any animal you have hit as well.
http://en.wikipedia.org/wiki/Roadkill
25. Baijiu
Baijiu, or shaojiu is a Chinese distilled alcoholic beverage. The name baijiu literally means "white liquor," "white alcohol" or "white spirits". Baijiu is often mistakenly translated as "wine" or "white wine," but it is actually a distilled liquor, generally about 80 to 120 proof, or 40-60% alcohol by volume.
http://en.wikipedia.org/wiki/Baijiu
24. Hostess Fruit Pie
Hostess is a brand of the Interstate Bakeries Corporation in the United States, known for its line of snack foods, such as Twinkies, CupCakes, Chocodiles, Ding Dongs, HoHos, Suzy Q's, Sno Balls, donettes, Mini Muffins, Hostess Fruit Pies, Pudding Pies and Doughnuts. The fruit pies contain a peculiar gelatinous substance that is strangely tasty.
http://en.wikipedia.org/wiki/Hostess_(brand)
23. Snail
Snails are a delicacy in French cuisine, where they are called escargot. In an English-language menu, escargot is generally reserved for snails prepared with traditional French recipes (served in the shell with a garlic and parsley butter).
http://en.wikipedia.org/wiki/Snail
22. Lapsang souchong
Lapsang souchong is a black tea originally from the Wuyi region of the Chinese province of Fujian. It is sometimes referred to as smoked tea. Lapsang is distinctive from all other types of tea because lapsang leaves are traditionally smoke-dried over pinewood fires, taking on a distinctive smoky flavour.
http://en.wikipedia.org/wiki/Lapsang_souchong
21. Bellini
A Bellini is an internationally well-known long drink cocktail that originated in Italy. It is a mixture of sparkling wine (traditionally Prosecco) and peach purée often served at celebrations. It is one of Italy's most popular cocktails.
http://en.wikipedia.org/wiki/Bellini_(cocktail)
20. Tom yum
Tom yum (also sometimes romanized as tom yam or dom yam) is a soup originating from Thailand. It is perhaps one of the most famous dishes in Thai cuisine. It is widely served in neighboring countries such as Malaysia, Singapore, and Indonesia, and has been popularized around the world.
http://en.wikipedia.org/wiki/Tom_yum
19. Eggs Benedict
Eggs Benedict is a dish that consists of a half of an English muffin, topped with ham or bacon, poached eggs, and hollandaise sauce.
http://en.wikipedia.org/wiki/Eggs_benedict
18. Pocky
Pocky is a Japanese snack food produced by the Ezaki Glico Company of Japan. It was first sold in 1966, and consists of a biscuit stick coated with chocolate.
http://en.wikipedia.org/wiki/Pocky
17. Tasting menu at a three-Michelin-star restaurant
Usually found in restaurants, a tasting menu offers small portions of several dishes as a single meal. Some restaurants and chefs specialize in tasting menus, while in other cases, it is a special or a menu option. Tasting menus may be offered to provide a sample of a type of cuisine, or house specialties, or to take advantage of fresh seasonal ingredients.
The Michelin Guide is a series of annual guide books published by Michelin for over a dozen countries. The term refers by default to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars.
http://en.wikipedia.org/wiki/Michelin_Guide
16. Kobe beef
Kobe beef refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. Kobe beef is renowned for its flavour, tenderness, and fatty well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki, ground hamburger patties and more.
http://en.wikipedia.org/wiki/Kobe_beef
15. Hare
European rabbits and hares are a food meat in Europe, South America, North America, some parts of the Middle East, and China, among other places.
http://en.wikipedia.org/wiki/Rabbit
14. Goulash
Goulash is a (sometimes) spicy dish, originally from Hungary, usually made of beef, red onions, red peppers, vegetables, and paprika powder. Its name comes from Hungarian gulyas, the word for a cattle stockman or herdsman.
http://en.wikipedia.org/wiki/Goulash
13. Flowers
Hundreds of fresh flowers are edible but few are widely marketed as food. They are often used to add color and flavor to salads. Squash flowers are dipped in breadcrumbs and fried. Edible flowers include nasturtium, chrysanthemum, carnation, cattail, honeysuckle, chicory, cornflower, Canna, and sunflower. Some edible flowers are sometimes candied such as daisy and rose (you may also come across a candied pansy).
http://en.wikipedia.org/wiki/Flower
12. Horse
Horsemeat has been used as food for humans and carnivorous animals throughout the ages. It is eaten in many parts of the world, though consumption is taboo in some cultures. Horsemeat has been an export industry in the United States and other countries, though legislation has periodically been introduced in the United States Congress which would end export from the United States.
http://en.wikipedia.org/wiki/Horse
11. Criollo
Peru's coast and capital city of Lima are the heart of Criollo dishes, which are a combination of African, Spanish, Andean, Asian and Pre-Colombian influences.
10. Spam
Spam is a pork like substance sealed in a can. Enough said.
9. Soft shell crab
Soft-shell crab, sometimes abbreviated to just soft-shell, is a seafood delicacy with the entire crustacean capable of being eaten, a result of catching and cooking crabs shortly after they molt their hard shell.
http://en.wikipedia.org/wiki/Soft_shell_crab
8. Rose harissa
Harissa is a North African hot red sauce or paste made from chili peppers (often smoked or dried) and garlic, often with coriander and caraway or cumin and served with olive oil. It may also contain tomatoes. It somewhat resembles sambal and chili sauce. One well-known and expensive variety, "rose harissa," also includes rose petals.
http://en.wikipedia.org/wiki/Harissa
7. Catfish
Catfish have been widely caught and farmed for food for hundreds of years in Africa, Asia, Europe, and North America. Judgments as to the quality and flavor vary, with some food critics considering catfish as being excellent food, others dismiss them as watery and lacking in flavour.
http://en.wikipedia.org/wiki/Catfish#Catfish_as_food
6. Mole poblano
Mole is the generic name for several sauces used in Mexican cuisine, as well as for dishes based on these sauces. In English, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar to each other and include black, red, yellow, colorado, green, almendrado, pipian.
http://en.wikipedia.org/wiki/Mole_(sauce)
5. Bagel and lox
A bagel bread product traditionally made of yeasted wheat dough in the form of a roughly hand-sized ring which is first boiled in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior.
Lox is salmon fillet that has been cured. In its most popular form, it is thinly sliced—less than 5 millimetres (0.20 in) in thickness—and, typically, served on a bagel, often with cream cheese and capers.
http://en.wikipedia.org/wiki/Bagel
http://en.wikipedia.org/wiki/Lox
4. Lobster Thermidor
Lobster Thermidor is a French dish consisting of a creamy, cheesy mixture of cooked lobster meat, egg yolks, and brandy or sherry, stuffed into a lobster shell, and optionally served with an oven-browned cheese crust. The sauce must contain mustard (typically powdered mustard) in order to be true to the original recipe and to have the distinctive Thermidor taste.
http://en.wikipedia.org/wiki/Lobster_Thermidor
3. Polenta
Polenta is made with ground yellow or white cornmeal, (ground maize). It can be ground coarsely or finely depending on the region and the texture desired. As it is known today, polenta derives from earlier forms of grain mush commonly eaten in Roman times and after.
http://en.wikipedia.org/wiki/Polenta
2. Jamaican Blue Mountain Coffee
Jamaican Blue Mountain Coffee is a classification of coffee grown in the Blue Mountains of Jamaica. The best lots of Blue Mountain coffee are noted for their mild flavor and lack of bitterness. Over the last several decades, this coffee has developed a reputation that has made it one of the most expensive and sought-after coffees in the world. In addition to its use for brewed coffee, the beans are the flavor base of Tia Maria coffee liqueur.
http://en.wikipedia.org/wiki/Jamaican_Blue_Mountain_Coffee
1. Snake
People say that snake tastes like chicken. Try it for yourself!
By:
http://foodproof.com/blogs/view/post/100-things-you-should-eat-before-249
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