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, or visit
the Chapter
2 restaurant in Blackheath |
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| Lime Pickle (preferably on papadoms) | 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 |
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| German grey rye bread fresh from the bakery | In
Reno NV, visit the International Market at 95 E Grove St |
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| 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 |
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| 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) |
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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 |
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| Heath toffee bar | Sometimes
the simple things are best. |
|
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
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 |
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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 |