Food of the Gods
For Drink of the Gods, click here



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Steak & Kidney Pie
A tribal chief claims the best tidbits following a successful hunt.  Live the experience.

Liverwurst (the real kind) Great, grey-green, greasy liverwurst, all set about with pistachios (optional.)  Also see comments above.

Blood Tongue sausage

I once requested Blood Tongue in a rural delicatessen; the girl behind the counter stepped back and said, "you're scaring me!"  Luckily the manager knew what I was talking about...

Stinking Bishop cheese Mmmm,. good, but be ready to open all your windows!

Caprese Salad with Mozzarella di Bufala In Wilmington DE, check out Cafe Napoli (who also bake their own truly excellent bread.)  They also offer a Conch Salad.

The mildest green olives in oil, with just a touch of garlic Hard to find in the UK, but available from The Fresh Olive Company, or visit the Chapter 2 restaurant in Blackheath

Lime Pickle (preferably on papadoms) Very likely next to the chutney at your local grocery store

Roasted Pork Back with the fat on A good Polish restaurant will have this

Russian Borsch Beets, cabbage, meat and other goodies in a savory broth.  Now you know why Russians grow so big.

Russian black bread (preferably baked by Russians)

Less like the so-called "Russian Rye" you see in most US stores, more like German grey rye, and dark, denser, with a stronger flavor
I've never had such good black bread as the "standard" industrially produced black loaves in St Petersburg.  Outside Russia, even Russian bakeries don't seem to be able to quite duplicate the moistness,  richness and tang

German grey rye bread fresh from the bakery In Reno NV, visit the International Market at 95 E Grove St

Today's menu at any Basque restaurant Rabbit stew, steak with garlic butter... you can't go wrong.

Chili con Carne with lots of meat and whole kidney beans
Serve in a big earthenware pot; feel the wooden spoon scrape along the bottom.  Hungry yet?

Jamaican Goat on rice (not curried, just plain) Just watch out for the bones.

Peruvian Ceviche (marinated fish with other goodies)
...or just about anything else on the menu at a Peruvian restaurant

Bean and Melted Cheese dip (chili queso) with freshly fried and unseasoned Mexican tostada chips, and mild fresh veggie salsa (the watery kind) Available at your local Chili's (sometimes even chain restaurants can have class)

Ikura (red roe) and Unagi (freshwater eel) Sushi Fun fact:  The ancient word Ikra means the same thing in Ireland and Russia, and the same as Ikura in Japan.  Those proto-Indo-Europeans really got around.

Branston Pickle with Cheese on White Branston Pickle now comes in a squeeze bottle. How good can things get?

Jellied Eels
Try this home-made at the Standard Fish Bar, Blackheath, London

Heath toffee bar Sometimes the simple things are best.


Drink of the Gods



Leffe Brun Belgium:  Global holy land of beer

Spaten Dark or Lager
In Reno NV, visit the International Market at 95 E Grove St

Hogmanay Ale Mild but with a rich bready flavor.

Hoegaarden wheat beer
An excellent (and somewhat milder) US product is Blue Moon

Just about any dark Czech microbrew Dark, sweet and malty

Dark Muscat No words would serve, really.

Tawny Port Ditto.

Any decent Chilean red wine
Dark, rich and meaty

Pineapple-Coconut juice What the cherubs drink in Arcadia

Home-made Kvass The mass-market stuff in the big bottles is OK, but doesn't compare to home-made, which at its best is clear and tastes a bit like apple juice

Root beer and vanilla ice cream (in the UK, substitute Dandelion & Burdock if you can't find root beer) I will also admit a certain regard for Ginger Beer and Sasparilla

And, of course, a drink of water from a clear stream or lake after a long hot hike (by way of a portable molecular filter) I bought a small molecular filter in 1985 and it's still working flawlessly.  It even filters out chlorine...



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