At one time or another I’m sure we have all had an occasion when what we wanted and what we got in terms of food did not exactly align! Sometimes this can be the result of misreading a menu in a restaurant, or actually being served something you didn’t order. Sometimes a dish can be described one way and actually appear on the plate completely different. Sometimes, it can be an entirely self-inflicted error on your own part. As a traveller ‘mystery meals’ can occasionally become a fairly common feature of my weekly diet. Whether this is due to not speaking enough of a language to understand a menu or because we have chosen to eat somewhere where there is in fact no choice at all, they serve...lunch! Most of the time I find this game a lot of fun, if not always satisfying or tasty.
Over the last 7 years I have been to a lot of countries and tried a lot of weird and wonderful (and sometimes not so wonderful) foods...puffin in Iceland and pacay in South America were two brilliant discoveries, while pickled whale blubber, also from Iceland and bull’s penis in Malaysia were two things I would certainly not go back for a second time! The mystery meals phenomenon can also extend to food purchased from a supermarket. As a long term traveller you learn that you cannot nor do you really want to eat out for every single meal. And every so often it’s nice to buy produce from a supermarket and have a better idea of exactly what is going into your meal...or so you would think! At this stage you are not doubt expecting some humorous anecdote about a time I was in some South East Asian country and bought a kilo of snake when I meant to buy chicken...or something along those lines. Alas that is not going to be the case. To date, after nearly 8 years of living away from my country of origin and spending a reasonable proportion of that in non-English speaking countries, my most notable and embarrassing supermarket based food mishap occurred in Australia! Let me paint a picture for you. It was 2010, I had been in Sydney for 3 days, I was on my own and I was due to be studying for the following six weeks while living in a self catering unit in a city suburb. For the three days prior to this I had been eating out and living on take-aways, but my bank balance and my waistline both knew this was not sustainable. On that basis I took myself off to the supermarket to acquire some household basics...bread, milk, cheese, veg etc etc. Arriving at the supermarket, acquiring all this seemed pretty simple, although I was slightly overwhelmed by the variety of milks on offer when I had come from a world of blue, green or red...suddenly I was faced with calcium enriched, A2, soy, rice, almond...it was all a bit much, but I did managed to find something that advertised itself as simply...milk! This plethora of option had exhausted me a little by the time I reached the canned food aisle where I intended to buy some tuna to go in sandwiches for school. Again, in the UK at the time they choices were pretty basic, tuna in sunflower oil, brine or spring water...that was pretty much it! Here, I was totally thrown...sweet chilli tuna, lemon and herb, Mediterranean style, Mexican style, Indian style...I just wanted tuna. I spent about 15mins wandering wearily up and down the canned food aisle trying to find just TUNA. I had almost given up and resigned myself to tuna sandwiches complete with a sombrero or with a side of onion bahjis when at the very end of the aisle I spotted a very plain looking can with a fish emblazoned on it that simply read ‘tuna’. “Finally!!” I thought, and quickly grabbed six cans, threw them into my trolley and almost hurtled myself to the check out to pay so I could finally end this unnecessarily stressful and complicated shopping experience. After arriving home feeling slightly exhausted but also reasonably satisfied with myself I unpacked and then decided to make myself a cup of tea (with MILK) and a well earned tuna sandwich (with TUNA). Kettle was boiling, tea bag was in mug, bread was out, cucumber was sliced, opened tuna to reveal...CAT FOOD! “What?! Huh?! How had this happened?!!!!” I checked the cab again and it did indeed have a fish on it and I confirmed it read in rather large letters ‘TUNA’. What had missed my attention in my over excitement at finding just tuna was the slightly smaller letter underneath it that read ‘Cat Food’. Since when does cat food not have a picture of some dopey and over excited looking cat on the side of it...or a very least a cat’s head?! Felix, Whiskers, Friskies...all cat foods...all with CATS on the tin! It’s the same with dog food, Pedigree Chum, Chow...all proudly sport pictures of happy and healthy looking DOGS! Now take yourself on a mental journey down a canned food aisle at think about what you see on the side of canned fish...yes, yes, you can see it can’t you, it’s a fish! Now I know that dog food doesn’t contain dog meat and cat food doesn’t contain cat meat, but this is a norm we have all become accustomed to in supermarkets. Why did the Aussies have to go ahead and flip that upside down?! And also, what was cat food doing in the canned food aisle...what happened to a pet food section?! At this stage I was faced with a bit of a dilemma, I had no tuna, 6 cans of cat food and no cat!! Did I simply leave the cat food at home and return to the supermarket and buy tuna, or did I take it back and explain that I was clearly painfully under-prepared for this ‘adulting’ madness and had accidentally purchased half a dozen cans of cat food when I didn’t in fact have a cat and wanted to exchange it for the more human friendly ACTUAL tuna alternative. (I just want to clarify for those of you who may be wondering, at no point did I consider consuming the cat food, I wasn’t that desperate!) After reasonably extensive consideration I chose to just take the five remaining cans back, explain my idiocy and see if they took pity on the clearly completely stupid little British newbie. Suffice it to say my return and explanation induced nearly paralytic levels of hilarity in the supermarket employee to whom I spoke but did eventually result in her happily arranging an exchange of goods. So there you have it 8 years away from my native land, 50 countries visited, multiple social, cultural and linguistic barriers and hurdles to negotiate and I made my greatest error at a supermarket about 20minutes outside of Sydney city centre in Australia! Well done Dani! Please tell me I’m not the only one out there who has made a stupid and embarrassing supermarket shopping error along the journey of life?! I can’t be the only one...can I?! Feel free to share with the world your tales of miscommuncatory error...sharing is caring people, sharing is caring!
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As a Brit I have grown up with a less than inspired relationship with sandwiches. Whilst these are fairly common place as parts of our diets, especially as a quick and easy lunch option, they aren’t really something we take particular pride or distinct interest. We’ve got a few staple fillings that we know and love...cheese and pickle, BLT, tuna mayo...but none of these really set the world alight! They are more tried and tested favourites rather than anything that would really get us salavating.
This is not a trend that I can say I have experienced to be true around the world. In fact, certain countries and cultures take such pride in their varieties of the humble sandwich they have almost been elevated to national dish status! Take the bánh mì in Vietnam for example. Whilst there are an extraordinary variety of alternatives, the traditional sandwich starts with a freshly cooked crusty baguette spread with pork liver pate and generously filled with sliced pork, grated carrot and sliced cucumber and topped with pork floss. Bánh mì vendors are found on every street corner in every city throughout the country and they take this sandwich seriously! A carelessly prepared, under filled or poor quality version of this sandwich would not be accepted! Any talk of culinary institution status sandwiches would be absolutely incomplete without the inclusion of the world famous Reuben sandwich! Personally I believe this to be a sandwich like no other!! Practically perfect in every way! The exact origin of this dreamy creation is contested but all agree it comes from some form of American Jewish background. Essentially very basic in terms of it’s content, five ingredients are impeccably combined in a precise flavour balance to create the classic Reuben! Warm corned beef, sauerkraut, melted Swiss cheese and Russian dressing are enclosed between two slices of rye bread...done. Surprisingly simple and unbelievably good! Accept no substitutes...the original is the best! One final sandwich that I believe deserves a mention is the Philly Cheesesteak. This sandwich actually started it’s life as a temporary alternative to a hotdog but was met with such a positive reception that it stuck! Again, it’s fairly simple to create...an amoroso roll is stuffed with thinly sliced rib eye steak and topped with melted provolone cheese. Simple it may be, but Philadelphians are very serious about it! When acquiring a cheesesteak from one of the many vendors located around the city you must have you ordering lingo prepared...”prov” will get you the traditional steak and cheese combo, while “Swiss with” will get you steak, Swiss cheese and onions on your roll. Brave (or stupid) is the man who enters a vendor and advances to the counter before knowing exactly what they want and how to ask for it. It will probably come as no surprise for you to learn that I have tried all of these sandwiches and I have loved them all! They are not sandwiches I could eat everyday...not least because I probably wouldn’t live very long if I did...but they are certainly sandwiches with a significant level of culinary clout. And one thing they all have in common...they have definitely made me look at the old BLT with less of an admiring eye! I have always been a big lover of fish and all seafood in general really. If I was made to, or needed to, I would quite happily and readily give up all land-based meat as long as I could still indulge in the delights of the plethora of water born treats on offer!
On a recent trip to the Greek islands I took full and hearty advantage of the epic range of freshly caught and wonderfully prepared fish and seafood on offer. We made three stops in the islands (Mykonos, Rhodes and Santorini) and one en route in Malta. At every one of these my ‘plat du jour’ was always some kind (or on certain occasions many kinds) of seafood. The wide availability and massive variety was almost overwhelming! At one restaurant I chose to have the mixed fish and seafood sharing plate (it was meant for two but I figured as it was meant to be followed by a main course I would be safe…hmm!). The spread was astonishing!! Prawns, whitebait, calamari, squid, mussels, tuna, Pollock, fishcakes!! It was an absolute fish lovers dream…my wife did not look so keen as she tucked into her bowl of pasta! While we were in Malta I had my first taste of perch, which was wonderful. In Rhodes, we were lucky enough to dine with a friend of ours who was a local and ordered a traditional Greek speciality of grilled octopus served with olive oil, lemon juice and a tiny bit of vinegar. I also tried it with a garlic dip (skordalia) made in the region that was absolutely out of this world! In Santorini, I opted for an old favourite and got myself a giant plate of perfectly grilled sardines and they were exactly what I hoped they would be! Whether it was fried, grilled or baked, in sauce, stuffed or coated, whole, filleted or sliced all of the fish that I ate while we were in the Mediterranean was exceptional. There wasn’t a single meal that I left thinking was in anyway…“blah”. Fish is without a doubt one of my favourite things, and based on my last trip I think the Mediterranean might just be my favourite place to find it! Look out fish of the Med…I’ve got my eye on you! There are few British cultural traditions from which I gain any pleasure or in which I have any interest at all, however, one that I am more than happy to indulge in is possibly one of the most traditional and truly British of them all…cream tea!
The fundamental content of a British tea couldn’t be simpler. A cup of tea, a scone, clotted cream and strawberry jam! Obviously there are variations on this classic combination including using whipped cream as a simple and cheap substitute to the far superior clotted version, or mixing it up with a different type of jam. Personally, being a creature with a small aversion to change in the things I know to be good a certain way, I find it difficult to sway from convention…but on the right day and under the right circumstances I can be convinced to go with a good quality homemade raspberry jam instead. That is absolutely as far from the norm as I am comfortable to push myself. One aspect of this age-old British classic that does divide those that choose to partake pertains to perhaps the most banal feature of the construction…which goes on the scone first…the cream or the jam?! This may seem like an insignificant and potentially even irrelevant question but it is one that divides a nation. For a Devonian cream tea, tradition states that one must begin with the cream and crown this with a dollop of jam. The Cornish alternative prefers jam topped with a generous spoon cream. Interesting…or perhaps not so much! To add more controversy to this incredibly important (irrelevant) debate the earliest documented references to cream tea are sited from Devon, thus suggesting that the more traditional preparation of this painfully traditional British classic would be the Devonian cream and then jam method! HOWEVER, since this tradition has become a bit of a phenomenon and one which tourists delight in in tearooms the world over it is actually the Cornish method of jam and then cream that has reigned supreme! Should a visitor to London choose to go for afternoon tea at any of the cities wonderfully old school English establishments and ask what the best way to serve their cream tea would be the answer will almost unquestionably be…the jam and then the cream. So there you have it, the pointless question that divides a nation. Whilst sipping your cup of English breakfast tea, served in a pot and consumed out of a bone china cup complete with saucer, should you delicately place a hearty serving of clotted cream on your lovely warm fresh baked scone and then apply the sweet and delightful strawberry jam or should you start with the jam and the complete the masterful creation with a spoon of cream?! The decision is yours and yours alone! Personally, I’m not really fussed! As long as all of the elements are there and they taste good my affiliation to either Devon or Cornwall is of little importance, just give me the scone, cream and jam and I am a happy camper! Previous image was deleted as it was not my own - Credit to https://www.ketogenicsupplementreviews.com/ (this company is not related to our blog)I was asked today what my favourite cuisine was and funnily enough this is not a question I get asked all that regularly, nor is it a question for which I had an instant answer. I like a lot of foods and more generally, I like lots of food! I thought about it for a while and decided that the best way to come to a conclusion would be to think about what my favourite dishes are…okay…Spaghetti Bolognese (Italian), Dim Sum (Chinese), Pad Thai (Thai), Sashimi (Japanese), BBQ Ribs (American), Sunday Roast (English), Goan Fish Curry (Indian)…this is by no means a list that contains all of my favourite dishes, but they are a selection of the first few that came to my mind and made my little theory of using my favourite dishes to answer the question suddenly seem pretty useless! Like I said, I like food!
Clearly I had to approach this little conundrum from another angle…so I posed myself another question, if I had to eat one thing for every meal for the rest of my life what would it be?! The answer to this question came almost instantly…salmon! Okay, second part of the question…how would I prepare the salmon?! Sashimi (Japanese)…no wait en croûte (French)…oh but I love blackened (Cajun)…but I couldn’t live without smoked (Norwegian/Scottish/Canadian)! This was clearly another completely futile line of thinking. So I concluded, maybe I don’t have a favourite cuisine overall! I have favourite dishes from different cuisines and I have a favourite food that I like cooked a range of ways from a lot of different culture’s cuisines but I don’t think I can categorically say that I have a favourite cuisine exclusively! Is that weird? Maybe I am just too indecisive or too flaky to make such and rash commitment. Maybe I have tried so many things in so many places that the choice is just too hard to limit so severely. Or maybe, just maybe, I like food just a little bit too much and I am a dedicated glutton who couldn’t possibly restrict myself to just one option when it comes to the culinary smörgåsbord (see…there’s another one, Swedish) that is the world’s offering of stomach filling delights! But I’m still willing to pose the question to you…what’ Most of the Foodie Friday posts thus far have been descriptions of local dishes that I have tried along my travels or something related to my experiences of eating a range of foods in a range of different countries. At the moment we are actually having a small rest bite from constantly being on the move and are settled in England. One thing that we miss greatly when being on the road is actually being able to cook for ourselves as this forms such an important part of our daily lives when we are living ‘normal’ lives. Since we have been back in England and had access to a real kitchen we have taken full advantage, cooking up some of our favourite treats as well as experimenting with a couple of new things. One of the banes and the beauties of trying to cook new dishes is the unknown element of preparing something new and just how far you can go with adapting a recipe in order to fit your personal preferences. Fortunately, more often than not both Riv and I get away with the minor alterations as we have a fairly decent idea of what ingredients are in dishes as a necessity and what can be substituted or omitted. This is a result of the fact that both of us would consider ourselves to be fairly decent and knowledgeable cooks. However, that being said, there are certain things that in spite of our knowledge and experience of food and cooking we find almost impossible to master. What I find most amusing about this is that in our case, and those of others I have spoken to about this, these are often shockingly easy culinary tasks! Ask my wife to prepare some kind of massively complicated multiple layer cake with a variety of fillings, frostings and decorations and she will get it on point nearly every time. Alternatively, she is also incredibly adept at lovingly and intricately slicing, dicing and chopping a range of Asian ingredients in order to prepare the most beautifully balanced homemade dim sum steamed dumpling filling. However, ask my darling spouse to prepare popcorn, in any form (microwave, stove heated, air-popped) and she is almost guaranteed to serve you up a bowl of black popcorn shaped charcoal bits! Personally my kitchen roadblock comes in the form of eggs. Not all eggs might I add, but probably the easiest of all the cooking methods. I can fry eggs, I can poach them, I make a pretty good omelette and courtesy of a Heston Blumenthal trick I make what have been described by more than one person as the best scrambled eggs in the world! But can I soft boil an egg? Never! However hard I try, whatever methods I follow, one of two things always happens, it is either hard boiled or I crack the top to reveal a gooey opaque and lukewarm raw egg! I have actually reached the stage now where I am starting to believe I will never be able to master this unfeasibly easy skill and might just as well give up and stick to what I know! Maybe that sounds defeatist but after as many soft boiled eggy fails as I have had I’m just not sure I’m willing to waste any more time or any more eggs! As I’ve said, I’m not the only person I know who has this one simple method or dish that they just cant master, it seems to be a trend amongst many a cooking enthusiast but that doesn’t really solve to ease my frustration around soft boiled eggs or Riv’s repeated stress when faced with a popcorn preparation situation! What’s your cooking black hole? Where do you face the challenge of whipping up something ridiculously simple and feeling like it is comparable to teaching yourself Japanese using a German dictionary?! Share your tales of trouble and strife in the safety of the ‘Foodie Friday’ family!!
The Galapagos is an expensive place to visit but there are ways you can save costs without dampening your experience. A lot of the accommodations have cooking facilities including the slightly nicer hotels such as España. We managed to keep food costs to under $5 USD per person per day by cooking with what was cheap and available. Here is the recipe for one of our favourite creations.
Gringo Risotto 1 cup of white rice (don't be fussy any will do) 5 good sized tomatoes - diced Salt 2 garlic cloves - crushed 3tbsps margarine (butter or oil if you have it) 100g powdered parmesan (or whatever cheese you can find) 1tbsp marmite (optional but we always travel with it) You may need additional hot water. ...as you can tell, this is a pretty flexible recipe, but this is what we had to work with when we were there! Step 1: Sauté the garlic in 1tbsp of your fat of choice. Once softened and fragrant add the tomatoes and your desired amount of salt and or marmite (less salt if using marmite) and bring to a simmer. Simmer until the tomatoes have reduced to a thicker consistency and then set this aside. Step 2: Place the remaining oil into a pot and once hot add the rice. Stir until the rice is transparent. Once transparent add a cup of stock to the pot. Keep stirring until the liquid is absorbed. Continue to add 1 cup at a time and stir until the liquid is absorbed. If you run out of stock and the rice is not yet cooked just add water. Step 3: Once rice is cooked to your liking add the parmesan and serve. You now have a hearty portion of Gringo Risotto. All of these ingredients are available on the Galapagos and will cost you about $2 per portion. Happy cooking and happy diving! I am very much a believer as a traveller in the idea of ‘when in Rome do as the Romans do’, and more to the point, as a foodie, eat as the Romans eat! As I’m sure you have all become aware by now when we are on the road I try all of the local dishes that I can get my hands on.
Recently we went to Holland and while we were there one thing we knew we wanted to try was the famous Dutch treat, stroopwafel. This delightfully and deceptively simple snack is a bit of a Dutch institution and literally translates as syrup waffle. Some (or indeed many) of you may be familiar with these courtesy of Starbucks who sell their own caramel version. I have had these on a number of occasions and while they are nice enough, they are not a touch on their traditional Dutch counterpart! The origin of the stroopwafel came from a baker who simply tried to find a use for his daily leftover biscuit wastage. In order to make them sellable he added syrup and sold them as a cheap sweet treat…from this moment of economical and characteristically Dutch waste averse ingenuity the stroopwafel was born! To create the slightly more refined version of a modern stroopwafel, flour, cinnamon, sugar, eggs and butter are combined to make a dough, which is then quickly cooked up in a flat iron waffle press (or similar contraption). As soon as it is cooked through it then has to be sliced in half (this is the tricky bit if being done by hand rather than some kind of industrial machine) and a hearty filling of thick syrup is placed in the middle before being pressed down to fill all the space between the two halves. Job done!! These can obviously just be eaten as they come and are absolutely delicious. However, having tried a fair few of these while in Holland and actually tried my hand at making some myself when we went to a stroopwafel making class in their birthplace of Gouda, I believe there is only one way that these syrupy delight should be consumed! Obviously if you get one that has just been made then the waffle will still be hot and the syrup inside soft and gooey and they are perfect! If they are bought from a bakery or a supermarket they will no longer be in their optimum state…but all is not lost. The Dutch are a smart lot and they have made their standard stroopwafels very slightly larger than the diameter of the average mug, this is no accident! Taking a stroopwafel and leaving it resting over a piping hot mug of your chosen beverage brings all the joy of a warm waffle and melty syrup back to glorious life!! It will not come as any surprise to any of you that my beverage of choice is always a cup of tea, but coffee, hot chocolate and any other number of steaming hot drinks would work just as well! A lot of yummy things come out of Holland, not least their pretty extensive selection of regionally produced cheeses like Gouda and Edam but I think these biscuity wonders might just be my favourite! Go on, try them, you will not regret it! I can promise you with this one Trying traditional/local foods on our travels is a bit of a consistent pass time of mine when we are on the road. Sometimes this involves going to a local restaurant and ordering some kind of pre researched (often indecipherable) local concoction off the menu. On occasion it is a simple a picking up a local ingredient like a fruit or vegetable in a market. And sometimes this just involves going to a supermarket or convenience store and grabbing a chocolate bar or an usual flavour of crisps (I can tell you from experience salmon is not a flavour that should ever have been developed)!
Anyway, I digress, on a recent trip to Germany I was informed by a local who we met at a campground that a speciality of the region that we simply must try before leaving was 'leberkäse'. Now I'm not going to claim that my German is by any means fluent but I was fairly certain that this directly translated as liver cheese. Not one to be put off by something that seemed a rather odd combination I enquired about the exact contents and was proudly informed by aforementioned local that this particular creation contained neither liver nor cheese. In fact it is something of a meatloaf and pate hybrid consisting of ground corned beef, pork and bacon, no liver or cheese in site! There are variants of this dish that do contain either one or both of the entitled elements but in order to be classified as traditional leberkäse, this is by no means a stipulation! How odd! Having sampled this rather etymologically confused food I can report back and say that it is by no means unpleasant, but not something I will be rushing to sample again or indeed to recreate in my own kitchen at any future date. It did however set me to thinking about the amount of things that we eat under the guise of one name that are, in fact, not culinarily connected to their signifier at all... Brazil nuts are not nuts, hamburgers contain no ham and one would hope that the hot dogs we know and love are not excessively warm breeds of our favourite canine buddies cruelly shoved into a long bun and served with mustard and ketchup! I am aware that in all of these cases there is a historical and or geographical connection to the name, and none are quite as obscure as leberkäse, but to quote a rather famous Manolo Blahnik fan, "later that day I got to thinking..." how many foods do we consume that are sneakily hiding under the assumed name of something else all but entirely unrelated...?! So for the last week we have been travelling with a friend of ours from Ireland who just so happens to be a meat eater. I make this rather odd reference to her eating habits as it opened up a world of culinary joy to me that I have yet to have indulged in on our trip around Europe so far...the wonderful world of the meat platter in Germany! Over the course of our week together so far my new partner in meaty crime and myself have indulged in 3 different (4 in total but one was repeated) meat feasts and they have all been fabulous in their own wonderful way! Our first such carnivorous delight presented itself to us in Munich and was called the Everest Platter. While this was not exactly a platter of variety it certainly earned it's 'Everest' title. It consisted of a mountain of chips, beautifully crowned with not one, not two, but eight large and perfectly golden pork schnitzels. This platter was advertised on the menu as being suitable for 4, so we ordered it with the genuine intention of consuming the leftovers (in theory two schnitzels each) for lunch the next day. Upon the arrival of the platter I was simultaneous delighted and terrified by the sheer size of each of these incredible looking schnitzels. Under such circumstances I often choose to avoid wasting valuable stomach space with carby boringness and focus solely on the star of the show. This was no exception! We quickly tucked in and served ourselves with a schnitzel each. 2 minutes later and my first one was gone, it was time for number two! A further 5 minutes later and the second one had been swiftly demolished and at this stage nothing had really touched the sides of my stomach. I served and consumed number three, this time at a slightly more socially acceptable pace. By this time I was starting to get pretty full, but it almost felt unfair to just leave one lonely schnitzel sitting all on it's own...so that went down the hatch two. My meat consuming buddy made a valiant attempt with 2 1/2 schnitzels before finally throwing in the towel, but in her defence she did also have a fairly decent go at the chip mountain below the schnitzel goodness. This was a good, if not entirely nutritious start to the enormous plates of meat that were to pave our culinary way around Germany.
Our final and probably most epic tray of animal, landed on our table in Alpirsbach. This particular epicurean treat came with the title of the Balkan Platter and I feel it was named such on account of the fact that it could have very easily fed most of the region! Literally piled high on the plate was sausage, kofta, burgers, schnitzel, steak, bacon and skewered pork medallions, with two hefty heaps of rice and an overly generous portion chips thrown in for good measure (oh and a side salad to make it look like this was not entirely unhealthy)! I'm not going to go into too much detail regarding the almost embarrassing levels of excessive meat consumption that followed, but suffice it to say that neither my right hand man nor I failed to do some serious damage to the baked, fried and breaded farmyard that had befallen us!
So one thing I learned from travelling around Germany with a valiant and gutsy fellow meat eater is that the Germans really know how to do meat, and that doesn't just extend to their almost endless regional varieties of sausage. If meat is wanted in Germany then meat can be got and they don't do it lightly. I can highly recommend one of these meaty madnesses, but I'm not sure any cardiologist would, so consult your GP prior to consumption if you are concerned! |
Follow us on Instagram or send us a messageAbout Foodie FridaysWe love food, as most people do! And when we are on the road this doesn't change. We, like many people, believe that food is one of the best ways to really get to know a culture and it's people, as so much about the way people live their lives around the world is centred around food. This means that when we travel we actively seek out the local foods and delicacies. Sometimes that comes in the form of unusual and exotic produce from markets and sometimes from street food vendors serving an array of barbecued, fried, steamed or entirely indistinguishable goodies. Having tried and tested these goodies for some time now, on our adventures around Asia, Europe, North and South America we have discovered some pretty wonderful treats that we have decided should earn a bit of publicity. So, as the working week drifts away and the weekend winks at you like a naughty temptress we will share with you one of the delights that we have encountered from around the world! We hope you enjoy reading about these as much as we enjoyed eating them! Archives
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