One thing I can't stress enough is how important the feedback was from my readers. If no one had cared about what I was doing, I can't say with certainty that I would have finished. All the positive comments kept me going during times when I wanted to quit, and for that, I thank all of you. Also, I definitely couldn't have finished without the support and input from the "GF" I mentioned a million times during the blog. She encouraged me to keep going when it was the last thing on earth I wanted to do, and for that I'll always be thankful.
Several people have asked me what I plan to do with all this information once I'm done. I'm toying around with a couple of ideas, but even if those don't materialize, I'll always have the satisfaction of what I accomplished. I learned more about food that I ever imagined to, and that's really what the goal was all along. In addition, I committed to doing something every single day for a year, and I succeeded. It feels great to have put it behind me so I don't have to think about it anymore. I cannot tell you how much I'm looking forward to eating like a normal person again, without scanning every market or menu for my next possible blog entry.
Enough talk - on to the last new food! I chose today's entry to be the last because of its ties to what I ate on day 1. Remember the Korean blood sausage called "soon dae" that was my first entry? Well, my last new food is yet another unusual Korean sausage, and I feel like I've now come full circle. There are few things I love more than interesting sausage-y things, especially ones made with off-the-wall ingredients, and this one definitely fits that bill. Strangely, it somehow made sense to end with something similar to what I began with.
I didn't even know fish sausage existed until I saw this Korean import during my last trip to the Buford Highway Farmers Market. Several different styles were available, but I chose the one flavored with black garlic. It had a sort of light tan color that resembled bologna more than a fish product, and it was made from surimi, which is also what's used to make imitation crab (or "krab"). Surimi isn't an actual fish - it refers to a "fish-based food product that has been pulverized to a thick paste and has the property of becoming a dense and rubbery food item when cooked." Kind of like a fish hot dog - thanks, Wikipedia.
I usually don't type in all caps, but here it goes...I"M FINISHED!!