Category Archives: Omnivore's 100

Omnivore’s 100: Alligator tastes like Crocodile

By Emily | Published: February 3, 2010

The Omnivore’s 100 feature is back! The reason for the long absence: Crocodile stumped me. I planned to buy this wild meat during the Texas trip. San Antonio apparently had a famous speciality meats store, Exotic Meats USA. However, when I arrived and looked up their website, I found that the store had moved to Reno, NV. Foiled, [...]

Also posted in DC Fringes | Tagged Alexandria, alligator, Arlandria, Arlington, cajun, crocodile, Northern Virginia, Omnivore's 100, RT's, Salvadorian | 2 Comments

Omnivore’s 100: We Like it Raw & Spicy

By Emily | Published: December 13, 2009

With venison and nettle tea out of the way, we move on the next foods on the list: Huevos rancheros and steak tartare. With the help of local ethnic supermarket, GrandMart, huevos rancheros made for an easy brunch. Steak tartare, the gourmet raw beef dish, was another matter. Would we risk food poisoning to continue this mission?

Posted in Omnivore's 100 | Tagged cooking, food, foodie, GrantMart, huevos rancheros, Omnivore's 100, raw meat, steak tartare, Whole Foods | 1 Comment

Omnivore’s 100: A brush with bowel-cleaning super tea

By Emily | Published: November 30, 2009

I'm not a tea person. I've drunk coffee every morning of my life since high school. I have a caffine addiction -- the withdrawl headache sets in about 1 pm -- that led me to carrying around packets of instant coffee when traveling in remote regions of Asia. But I think I speak for tea drinkers everywhere when I ask: "What the hell is nettle tea?"

Posted in Omnivore's 100 | Tagged food, foodie, nettle, Omnivore's 100, tea, Vitamin Shoppe, Whole Foods | 1 Comment

Omnivore’s 100: Venison down, 99 more to go

By Emily | Published: November 20, 2009

A few weeks ago, somone sent me a list of the 100 foods that every person should eat in his or lifetime. The list runs from the ridiculous (road kill) to the standard (a Big Mac meal) to the pricey (a tasting menu at a three-Michelin-star restaurant). For the next year – or however longs it takes – we will eat from one to 100. I will try to go in order, but I’m making no promises. First up: Venison.