Here's how it works.
"list a hundred interesting foods and:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment at www.verygoodtaste.co.uk linking to your results."
Since this is a cooking blog, I'll add 5) italicize the items you've cooked.
The VGT Omnivore’s Hundred:
26. Raw Scotch Bonnet pepper - In passing while cooking with it. I'm not stupid.
27. Dulce de leche - I've been thinking of making a dulce de leche ice cream that incorporates it as part of the dairy base instead of just a flavoring. I need to read up a bit more to see if it would actually work.
28. Oysters - You'd think they'd at least specify raw oysters. A bit of a gimme otherwise.
29. Baklava - I'm not actually a fan of flaky pastry but soak it in enough honey and I'm sold.
30. Bagna cauda - I haven't actually made a fully traditional version, but I did make this.
31. Wasabi peas - I once bought a bag of these at a farmer's market run by Mennonites. I choose to believe that they were hand wasabied in the traditional Mennonote manner.
32. Clam chowder in a sourdough bowl - I've had clam chowder and I've had bread bowls, but I don't think I've had one in the other.
33. Salted lassi - ack! Never again!
34. Sauerkraut - I should put this on my to-make list. It's a pretty interesting process.
35. Root beer float - There was a bar in San Diego I used to go to that did Guinness floats. I never did get around to trying it. That's going on my to do list.
Cognac with a fat cigar - Nothing against the cognac but I can't see ruining it with cigar smoke.
37. Clotted cream tea - Alice's Teacup in New York does a great cream tea. Theine does one here, but I don't really care for Kyra's mini-scones. Cute in concept, but they're a bit dry for my tastes.
38. Vodka jelly/Jell-O - Can't say I see much point, really.
39. Gumbo - My own recipe and complimented by cajuns I might add.
40. Oxtail - Odd I haven't gotten around to cooking with oxtails.
41. Curried goat - If you've got goat meat, currying really is the thing to do.
42. Whole insects - It was a prank not a meal, but I guess it still counts.
Phaal - I don't think I've ever seen it on offer and I don't think I'd bother with it if I did. Eating hot dishes just to say you've survived them seems a bit immature.
44. Goat’s milk - I mentioned the lactose problems earlier. I don't drink a lot of milk in general.
45. Malt whisky from a bottle worth £60/$120 or more - I'm not sure. I've had some really great whisky but it was at a friend's house and I didn't inquire about the price.
Fugu - According to Anthony Bordain, it's a very mild fish. Nothing really to it but the near-death thrill and I get plenty of that driving around Miami.
47. Chicken tikka masala - This is that British invention. I don't recall seeing available at American Indian restaurants nor during my visit to India.
48. Eel - and plenty of it. I've never seen it for sale to cook with, though.
49. Krispy Kreme original glazed doughnut - I don't see what the fuss is about these sugar bombs. I'm a Dunkin' Donuts man, myself. Butternut specifically when I can get it.
50. Sea urchin - I'm counting uni. I'm not sure I've had anything other than the roe.
and continued here.