The foodies over at the Observer Food Monthly in the UK decided to celebrate OFM's 50th edition by publishing "the top 50 things every foodie should do." Resident Foodie zeroed in on a few of these suggestions, adding her spin.
Make toast Thick slices dripping with butter, especially eaten with frothy hot chocolate a la francaise---in our new book, Gastronomie: Food Museums and Heritage Sites of France, published this fall by Bunker Hill Publishing, we suggest you visit Chocolat Casenave in Bayonne to try this.
Boil a new-laid egg First, take the egg in your hand, feel its warmth, marvel at it. Put egg back, await chick. ( But first, ascertain a rooster has been involved.)
Dive for sea urchins-- Travelers to southeastern France, don't miss the "Oursinades" , sea urchin events held in Carry le Rouet, from December to February. ( see Gastronomie: Food Museums and Heritage Sites of France.)
Wolf down a hot dog on Coney Island Foodie passes on this one. Give me a ballpark dog anyday.
Take a coffee at Caffe Florian For the Brits to write that "you will pay dearly for your tiny espresso," but do it, the scene is worth every penny, means that for Yanks traveling with the dead/doomed dollar, that viewing experience in the Piazza San Marco will probably cost more than a meal at one of Venice's terrific hole in the wall joints well off the touristed piazzas. So do it anyway.
Visit Highgrove The P of Wales' showcase for organic farming expresses the ideal. We will be going there next trip for sure. ( Just learned there may be a five year waiting list..........)
Eat chocolate cake in Vienna Duh!
Queue for fish and chips Frankly, my dear, Foodie would rather queue for fried clams and fresh onion rings . There's this terrific place in Point Judith, Rhode Island whose name escapes us but where the f.c.'s are sublime.
Poach a snail ( Are we pushing our book, or what??) According to Gastronomie: Food Museums and Heritage Sites of France, you can visit the escargotiere of Valerie Samac in Pouilly en Bassigny and observe all aspects of snail raising, snail cleansing, and snail cooking and tasting. Look for the big wood sculpted snail out front.