What's the most interesting food product you've brought home from your travels?
Oct 28th, 2006, 10:48 AM
#23
I had to bring a liter bottle of Kräuterschnapps to the states. Put it on the table at my Mom's birthday party and it was emptied within 40 minutes by eight guests. You've never heard such yodelling afterwards.
Oct 28th, 2006, 11:37 AM
#25
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The problem with bringing meats like Parma ham (known as prosciutto di Parma in Italy and in the US) is that, unless you bring it unsliced, you will have to eat it rather quickly as the thin slices dry out in a couple of days once the package is opened. If you want to bring back Italian pork products, I would seek out culatello instead of prociutto since it is more difficult to find in the US. Culatello from Emilia Romagna is considered the king of all Italian salumi. The king of all pork products is bellota Jamon Iberico from Spain.
I have brought back honey many times and had no problems..not sure why that would be confiscated unless it was in a carry on.
Most of the items mentioned are fairly widely available in the US, with the exception of Jamon Iberico. I would not bother with those colored pastas since they do not hold their color once cooked.
I have brought back honey many times and had no problems..not sure why that would be confiscated unless it was in a carry on.
Most of the items mentioned are fairly widely available in the US, with the exception of Jamon Iberico. I would not bother with those colored pastas since they do not hold their color once cooked.
Oct 28th, 2006, 11:43 AM
#26
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Landini:
"Aji" hot sauce from Chile....after bringing some home, we finally found some at a Central=SouthAmerican deli in L.A...yow!
Also "Turkish Delight" chewy candy from Turkey! Addictive.
Stu T.
"Aji" hot sauce from Chile....after bringing some home, we finally found some at a Central=SouthAmerican deli in L.A...yow!
Also "Turkish Delight" chewy candy from Turkey! Addictive.
Stu T.
Oct 28th, 2006, 12:35 PM
#27
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We are very fond of these food items from Europe, although admittedly good substitutes can be found in the U.S.
The things we plan to bring back to the UK from continental Europe (we are in Belgium at the moment and will be in Germany and Austria in December):
artisanal onion confit
smoked pork chops
camembert de chevre
Cantenaar cheese
Austrian and German ice wine
Meinl brand coffee
Nutroma or Baren brand coffee creams
German marzipan molded in fancy, artistic shapes
Belgian craquelin sugar bread
German bread crumbs from "farm bread"
Pumpkin oil and apple vinegar for salad dressing
French "Echire" butter
Williams pear compote
The things we plan to bring back to the UK from continental Europe (we are in Belgium at the moment and will be in Germany and Austria in December):
artisanal onion confit
smoked pork chops
camembert de chevre
Cantenaar cheese
Austrian and German ice wine
Meinl brand coffee
Nutroma or Baren brand coffee creams
German marzipan molded in fancy, artistic shapes
Belgian craquelin sugar bread
German bread crumbs from "farm bread"
Pumpkin oil and apple vinegar for salad dressing
French "Echire" butter
Williams pear compote
Oct 28th, 2006, 02:23 PM
#29
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I don't know how interesting they are to everyone, but mejillones en escabeche are just delicious on salad and they are completely legal to bring home.
Also, there are little packets of powder to make Cuajada which come out quite nicely at home. People are expecting them to be sweeter, but it is more like eating solid milk.
Also, there are little packets of powder to make Cuajada which come out quite nicely at home. People are expecting them to be sweeter, but it is more like eating solid milk.
Oct 29th, 2006, 06:56 AM
#34
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I also love those different flavored crisps you get from Sansburys in London. They manage to make an entire meal from a potato chip, with flavors like beef stew and potatoes, prawns and garlic, etc.
Oct 29th, 2006, 07:07 AM
#35
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Most interesting food products would have to be the crocodile pâté from South Africa and the dried salted cuttlefish from Singapore. Haven't plucked up the courage to taste either, though the kudu biltong we brought back from Namibia was consumed within days of our return...
Oct 29th, 2006, 07:53 AM
#36
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Champagne from the former Soviet Union was amazingly good
The most incredible saffron from the Spice Market in Istanbul - not the prepackaged stuff that has been dyed, but purchased from a vendor who weighed it out in front of me from a bulk supply
Knorr cooking cubes from France - standard off the grocer's shelf shortcut for adding delicious flavor of garlic and herb, parsley and shallot, and other combinations
Chocolate, chocolate, chocolate
The most incredible saffron from the Spice Market in Istanbul - not the prepackaged stuff that has been dyed, but purchased from a vendor who weighed it out in front of me from a bulk supply
Knorr cooking cubes from France - standard off the grocer's shelf shortcut for adding delicious flavor of garlic and herb, parsley and shallot, and other combinations
Chocolate, chocolate, chocolate
