List Item: Try 500 of the 1001 Foods You Must Try Before You Die
So on the day of writing this I took a day off from work… on a Thursday… which is a little odd since it means that when you are back there is only one day left and then it’s the weekend. On this day off, which coincided with my mum having a week off, we went up to London to get some nice food; list foods ensued.
Food item: Lavender
Okay so the lavender in question here is baked into this cake alongside the taste of orange. Every now and then I got this big whoosh of an aromatic taste which reminded me a bit of rosemary combined with something floral. This didn’t hit me at first but only as I was chewing and allowed some air to run over the surface (you know you are taking food too seriously when you are eating cake like it was a glass of expensive wine).
Food item: Cep
The second on a list of fourteen fungi that I will need to try out if I choose to actually complete this list rather than reach halfway. Looking at the cep mushrooms (also known porchino (pl. porchini) mushrooms they look pretty gnarled and, if I am being honest, a little bit phallic.
What I did with these was to slice them, give them a light coating of flour and then fry them in some butter (okay it was Clover Light but there wasn’t any butter on hand). I have to say that I preferred these over the chanterelle mushrooms that I had a little while ago. They were tender, nutty and woody with a slightly meaty texture. I only wish I had bought more than two of them…
Food item: Carambola and Tamarillo
Starting off with the carambola (which I think we all know better by their pretty name starfruit) I have to say that this was a bit of a disappointing fruit. It was crunchy and juicy (both good qualities in a fruit), but there was a lack of taste. It was a bit like slightly immature green grapes if that makes any sense. In the end, it is the best of all fruits that can be used as a garnish.
Then we get to the tamarillo. First things first, do NOT eat the skin because it is bitter and absolutely revolting. The interior of the fruit itself was tangy and had a tartness and slight sweetness which was reminiscent of a tomato. What turned this from something that was nice into something I actually will be having again was a New Zealander trick of sprinkling a little bit of sugar on top. This really made the flavour of the tamarillo pop.
Food item: Pate de Campagne
Last, and by no means least, we come to the pate de campagne. I have been on a little bit of a pate kick lately with my orders from Tesco allowing me to sample all the pates they have to offer (the chicken and chorizo is nice).
All pates that I have ever tasted pale in comparison to this one. Okay so I paid £5 for this, but it was worth every solitary penny. It was even worth the guy who sold it making fun of my shitty pronunciation. This pate was not actually spreadable since it was made of chopped pork cheek and liver rather than it being minced. It was like a sliceable garlic sausage that only had the slightest after taste of liver. It was rich but did not feel too fatty despite the obvious tell-tale signs of fat when you look at it.
Truly this is one of the best things that I have tasted for this list and I can only hope to find this again so my engagement partner gets to try this before I ate the last slice (true story, I regret nothing