Re: [Czechlist] CHAT: Eat-and-run
> If it makes any consolation to you, Simon, I am pretty sure it´s just aI'm not as optimistic as you (that's why I'm relying on Michael).
> question of time when your sausages crop up in the Czech market too.
> Recently, I was shocked by finding my favourite coarse cut marmalade (not
> jam) in one of Tesco stores....
> It sounds like you love a lot of the foods I hate.:-D When have we ever agreed on anything, Jamie?
> Speaking of food cravings following you across the ocean, mine were prettyPerhaps you were deficient in certain minerals.
> strange: A couple summers ago I got a huge craving for water from
> Antonickuv Pramen, or Ambroziuv Pramen in Marianske Lazne.
> I went all over hell looking for a suitable substituteYou went looking for water in hell? Bad choice.
> but suddenly I had an irresistable craving for a greasy piece of grilledI stopped getting klobasy on Vaclavak after one squirted a fountain of
> kielbasa served with a dollop of spicy mustard on a piece of grey
grease on my suede coat; I was starting to get disillusioned anyway: the
gristle content of the sausages is so high.
> And the desperate desire for smazeny syr never goes away.:-D
Root beer and cheetos. Miss them, too.
> the gristle content of the sausages is so highI also get a little uneasy about the relatively small number of stray dogs
in the streets of Prague...
> And the desperate desire for smazeny syr never goes awayMmmmmm I particularly love those smazaks with a little hollow in the middle
full of grease. Now there's food to make you "eat and run" (usually about
two hours later in my experience...)
> I stopped getting klobasy on Vaclavak after one squirted a fountain ofI stopped buying those after one kept me on the bog for a weekend - never
> grease on my suede coat; I was starting to get disillusioned anyway: the
> gristle content of the sausages is so high.
had a worse diarhea......but I admit they are seriously tempting on early
morning drunken returns from pubcrawls.....
Re: food we miss:
Sweden and Denmark has a great thing called "Kari Sild", they are sweet/sour
pickled herrings (Matjesy-kind) in a creamy curry sauce..........my local
Julius Meindl carries "svedske slede", but the sauce is sweeter, with no
curry and with dill.......I usually get half a kilo and mix them with sour
cream, one sachet of curry, chopped onions, bit of vinegar and a touch of
sugar....they are quite good after they've sat in a jar in the fridge for a
few days, but not as good as the original.......
- On 3/1/02 4:51 AM, "Simon Vaughan" <rachelandsimon@...> wrote:
> Michael, you're an entrepreneurial type: ever thought of branchingHmm, I'd prob'ly want to do chorizo. And picante sauce--anyone want to buy
> out into sausage-exporting? You could do Smithfield ham, too. Blue Danube
> Meat-packing and Translation Services. Yeah, has a ring to it, doesn't it?
some picante sauce?
\/\ * /
- On 3/1/02 5:20 AM, "JPKIRCHNER@..." <JPKIRCHNER@...> wrote:
> And the desperate desire for smazeny syr never goes away.Hmm, we were just discussing Ukrainian salo on another list. Pure pork fat,
prepared in any number of ways....
"More and more of our imports are coming from overseas."
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