Musings: Bucket List Foods

Today’s topic is: “What foods have you always wanted to try (but haven’t yet)?”

Let me go on record as saying that I’m really not a foodie. I cook because it is part of my job description. And like many families, we have a small number of meals on rotation, with very rare opportunities to try new and exotic foods. Meat, veggies, cheese, and potatoes make up most of our menu, with pasta or rice mixed in once in a while.

But I am proud to say that my young daughters enjoy a much wider array of foods than I did at their age (or in my 20s, for that matter). If you will permit me a bit of back-pattery, here’s a list of the foods they love that I used to avoid: mushrooms, jicama, kiwi, avocado, mustard, onions, and asparagus.

When I lived in Boston, I tried several ethnic restaurants (Indian, Ethiopian, Vietnamese, Greek, etc.) but didn’t fall in love enough to make any of them into a regular habit. I do however really like sushi (although my husband isn’t a fan so it has been a long time since I’ve ordered it.) I even took a community education class about how to roll my own sushi at home.

After nearly 40 years, there are still many things I haven’t eaten, most of which I have no desire to try: bugs, snakes, kangaroo, shark, oysters, haggis, dog, cat, brain, testicles, etc… But there are a few that I hope to experience before I die.

Pistachio Ice Cream, benjerry.com

Pistachio Ice Cream
I like pistachios and I like ice cream. I can’t figure out why I haven’t tried this yet, except that somewhere in the back of my mind, ice cream is supposed to be sweet, but nuts are salty. If anyone can, I bet Ben and Jerry will be able to change my mind.

 

Fried Green Tomatoes, farmflavor.com

Fried Green Tomatoes (inspired by one of my favorite movies)
How can anything that is breaded and fried not be delicious? In recent years, home-grown (and then fried) zucchini has become one of my favorites. Maybe this summer before our tomato crop ripens, I will cross this off my bucket list.

 

Dandelion Wine, theguardian.com

Dandelion Wine
I recently experimented with a recipe for dandelion fritters, which was a horrible failure. But since I have a huge local dandelion population, two flower-pickers who will work for peanuts (literally), and a love of almost all kinds of wine, this seems like a natural choice. Now I just need to track down a recipe that isn’t 90% orange and lemon juice, because that just seems like cheating. (If you have a recipe, I’d love to hear from you!)

 

So what’s on your food bucket list? Share in the comments.

~ Phoebe DeCook

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