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. |
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| Liverwurst (the real kind) | Great,
grey-green,
greasy liverwurst, all set about with pistachios
(optional.) Also see comments above. |
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| 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! |
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| 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. |
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| 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. |
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| Lime Pickle (preferably on Papadoms or Garlic Naan) | Very
likely next to the chutney at your local grocery
store |
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| Roasted Pork Back with the fat on | A
good Polish
restaurant will have this |
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| Russian Borsch | Beets,
cabbage,
meat and other goodies in a savory broth.
Now you know
why Russians grow so big. |
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| 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. However, Petrovsky's
Market in North Philly comes pretty close,
and there is much else there worth a visit.
While you're in the neighborhood, you may also
want to visit Bell's
Market, which apart from having what must be
one of the largest deli counters in the region, is
basically a Food of the Gods warehouse. |
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| German grey rye bread fresh from the bakery | In Reno NV, visit the Iavarian World market and restaurant. | |||
| Today's menu at any Basque restaurant | Rabbit
stew,
steak with garlic butter... you can't go wrong. |
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| 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? |
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| Jamaican Goat on rice (not curried, just plain) | Just
watch out for the bones. |
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| Peruvian
Ceviche
(marinated fish with other
goodies) |
...or just about
anything else on the menu
at a Peruvian
restaurant. Speaking of which, in
north Delaware, you may want to keep an eye out
for the return of Juliana's
Kitchen... |
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| 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. |
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| Branston Pickle with Cheese on White | Branston
Pickle now comes in a squeeze bottle. How
good can things get? |
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| Jellied Eels |
Try this home-made at
the Standard
Fish
Bar, Blackheath, London. I used to
stop by there for these occasionally, biking
home from work. |
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| Heath toffee bar | Sometimes
the
simple things are best. |
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| Grilled Cheese Sandwich on American
white bread, with American cheese, ham optional,
with ketchup on the side |
See
above. Normally I wouldn't touch that kind
of bread or cheese with a 10-foot pole, but for
this particular dish, nothing else is acceptable. |
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Drink of the Gods |
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| Leffe Brun | Belgium:
Global
holy land of beer |
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| 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. |
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| Hoegaarden
wheat beer |
An
excellent (and somewhat milder) US product is Blue
Moon |
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| Just about any dark Czech microbrew | Dark,
sweet and malty |
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| Dark Muscat | No
words would serve, really. |
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| Tawny Port | Ditto. |
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| Any decent Chilean red wine |
Dark,
rich and meaty |
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| Pineapple-Coconut juice | What
the cherubs drink in Arcadia |
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| Home-made Kvass | The
fizzy mass-market kvass in the big 2-liter pop
bottles is A-OK, and available in places like Bell's
and Petrovsky's in North Philly
(in dozens of varieties.) But doesn't quite
compare to
home-made, which at its best is clear and tastes a
bit like apple juice. Either way,
however, it is remarkably refreshing drink on a
hot day, much moreso than a sugary soft drink. |
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| 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 |
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| 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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| Recipes |
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