Things to Eat Before You Die

Melissa at The Traveler's Lunchbox came up with the brilliant idea of listing her Top Five Favorite Things to Eat in the World after being prompted by a puzzling list at the BBC, and then figured others should join in the fun as well. Not only does this give you a whole new list of fresh food obsessions to cultivate, but isn't it fun finding out what people love to eat and why? It's like standing in the line at the grocery store and peeking surreptitiously into other people's baskets, except that in this case you're less likely to find Stouffer's frozen meals and more likely to find things that make you go "oooh, I'd like to try that!".

So, without further ado, my list:

1. Sun-warmed Tomatoes, Sliced, Sprinkled with Flaky Salt and Drizzled with Olive Oil
Best of all is if you can find those blood-red Italian tomatoes that are hunch-backed and homely and ridged all throughout, but when you slice them open, the scent of warm earth and sun and fresh juices waft upward like manna. You have to use Maldon salt, because I'm obsessed with the way it makes tomatoes taste and because it crunches so pleasingly under your teeth. I could list this for all five of my entires, but that'd be boring, at least for you.

2. 5 for $1 Pork-and-Chive Dumplings at Dumpling House on Eldridge Street
It was a bit of a struggle to decide between these pan-fried, golden-brown delicacies at a hole-in-the-wall space in Chinatown, and doughy, steamy char siu bao (roast-pork buns) that you can gently tear apart with your hands to reveal the saucy, salty, delectable pork nestled between the fluffy white bun. But walking through Chinatown (my favorite part of town) to Dumpling House and settling in on the uncomfortable metal bar to wait for your meal that comes served with a pungent, vinegary soy sauce and watching all the other dumpling pilgrims tuck in quietly and happily just makes eating these a totally great New York experience.

3. Batter-fried Zucchini Flowers Stuffed with Anchovies and Mozzarella
This is going to be annoying, but I have to specify that they have to be made by my Sicilian uncle, who has somehow become the world's preeminent master on how to deep-fry in such a manner that the objects plunked into the boiling oil emerge lighter and more delicate than before (you should try his artichokes). Also, he uses this special mozzarella that's a bit dried out and meant for pizzas (not like the creamy, delicate mozzarella di bufala that you're really only supposed to eat raw) and salted anchovies instead of oil-packed ones that, for all I know, he salt-packs himself, and to make matters worse I have a feeling these things are only to be found in Sicily, but, really, if you manage to try these you can die happy.

4. Basler Leckerli
These are Christmas cookies baked in squares, flavored with cinnamon and spice, studded with candied citron and peeled almonds, leavened with Hirschhornsalz, and thinly covered with an ascetic lemon glaze. Kept out on Advent plates all throughout the month of December, they tend to harden as Christmas draws near, but if you keep them in a box with a wedge of apple, they stay pliant and chewy. Leckerli are best eaten with German Christmas songs on the radio, lights out and candles lit, and a mug of milky Lapsang Souchong to dunk them in. It doesn't hurt if the woman who taught you how to make these and a dozen (or a hundred) other cookies sits next to you and rubs your back while you chew contentedly.

5. Pizza al Taglio
In Italy, keep your eyes peeled for little doorways in piazzas that have a sign above them that reads "Pizza al Taglio". You'll probably smell one before you see one: an alluring scent of yeast and dough will waft across your path and you'll wander, as if bewitched, straight through the door anyway. Sheets of flat, square pizzas will be in front of you and you will point at the one you want and say how much you want (in grams) and the pizzaiolo will - perhaps using scissors - cut off a piece and fold it in half for you to eat right then and there, wrapped in brown paper. As far as I'm concerned, there can be no better pizza than the plain, red one that's covered with a thin smear of herbed tomato sauce that's blistered a bit in the oven. No cheese, no nothing. The yeasty, crispy, sweet, air-pocketed dough below the sauce will give gently beneath your teeth and as you stand outside in the piazza munching on your paper-wrapped treasure you will have an idea of just what pure pleasure is.

Comments

[Lindy]

Well, I've been having some computer problems, so I did my list as a comment to Melissa's post. Reading your list it occurs to me that leaving out the Chinese dumplings was a big mistake. And that I think I need to up the ante on my fried zucchini blossoms. May I borrow your uncle, please?

[Julie]

I love your list and it makes me want to head directly to your uncle's house in Sicily with a stop on the way at the Dumpling House to pick up dumplings for the trip.

[Liz]

3. Batter-fried Zucchini Flowers Stuffed with Anchovies and Mozzarella
This is going to be annoying, but I have to specify that they have to be made by my Sicilian uncle, who has somehow become the world's preeminent master on how to deep-fry in such a manner that the objects plunked into the boiling oil emerge lighter and more delicate than before (you should try his artichokes).

Yeah, okay, FINE. Send him over then. :)

[ann]

doh!
you beat me Luisa!
i was going to use the dumplings on my list too! guess i better call in one of the reserves!
i agree, those dumplings are nearly one of the best things on earth!!
the sesame pancackes stuffed with meat are pretty amazing too (and only 50 cents)

[Molly]

Beautifully written, my friend. Just beautiful!

Also, I would like to formally file a request for dumplings with you during my Thanksgiving visit. Pleeeease?

[shuna fish lydon]

It's late and I have just spent too much time on the German site finding my favorite winter holiday cookies.

And it's August.

[Melissa]

What a great list, Luisa! I so enjoyed reading your stories about these foods, and I laughed out loud at the notion that this list is akin to peeking into other people's shopping baskets. You mean I'm not the only one who does that?

So, now I've got to start planning a trip to Chinatown, Italy (pizza without cheese, who would've thought?), and a visit with your uncle. I hope he realizes what he now owes the foodblogging community! ;)

[jenjen]

what a great selection! As a cookie fanatic, the Basler Leckerli is definitely one to look out for.

[David]

I made Basler Leckerli once, and thought I made a mistake since after storing them for a few weeks, they were hard as rocks.

Adding the apple slice is a must. But can't figure out what the backrubs do?

[Jessika]

I bake those wretched Basler Leckerli pastries at home all year at regular intervals when I work up a craving. takes forever but they're so damn good so how can I not? Every time I curse them, then I eat and am lost ;), until next time ;).

[bittermelon]

Nice list, Luisa. Good salted anchovies can be found in the Soho Dean & DeLuca at the charcuterie counter. They last a long time so it's worth it to buy more than you need and just store them in the fridge. I've tried the jarred salted ones at Buon Italia and, eh, not so great.

[Luisa]

Bittermelon - thanks for the tip!

Jessika - I'm lucky that I have someone making them for me, otherwise I'd probably think they were wretched, too! Until I ate one, that is ;)

David - well, the back rubs just make everything so much BETTER.

Jenjen - I'm glad you agree!

Melissa - yes, it's true, I'm a supermarket voyeur. What else are you going to do when standing in line (well, besides reading the National Enquirer)?

Shuna - glad to be of service ;)

Molly - request granted. But of course! Dumplings it shall be. I can't wait.

Ann - I am marching myself right over there at some point this week because I was always a bit intimidated by those sesame pancake things and now that I know what's in them, well, there's no stopping me.

Liz, Julie, Lindy - perhaps my uncle should start some kind of zucchini flower consulting business? I have a feeling it could get lucrative.

[Darrin Siegfried]

I'd like to add one: Iberico Jamon "Pata Negra". It's the most unique ham I've tasted: beyond sweet/salty, into the earthy layers of flavor. Eat it while sipping a chilled glass of Amontillado Sherry.

[sam]

Luisa! How did you know exactly what happened to me in Sienna, in a little backstreet, where a delicious smell came wafting toward me and I found the Pizza al Taglio hidden in a tiny store off the beaten tourist track. What a treat, I think it was about 17 years ago, thanks for awakening the memory for me.

[lobstersquad]

those dumplings! so jealous. I think my head would explode if I lived in New York, with so many choices, and all so mouthwatering.

[Suzanne]

I just discovered your blog and love it! After reading this your post (dated 2006 but hey - good food is timeliess) I am going to make the Basler Lekleri today maybe after I make Mailanderli dipped in a chocolate cookie glaze! Keep up the good blogging!