What unique food did you discover in your travels?
Dec 19th, 2003, 04:34 PM
#22
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I have no idea if it's unique but I've certainly never ordered this dish again. We had a stew at a pousada in Portugal called 'hunters stew'. I can't remember the portuguese for it, the waiter translated for us. I ordered it and it was really disgusting. I assumed it would be a kind of beef stew. But it turned out to be all the bits and pieces of the animal 'left over' and thrown together with vegetables. If it isn't unique I'd appreciate someone telling me other names for it so I never order it again.
Dec 20th, 2003, 06:48 AM
#28
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I'm looking forward to trying Steak and Kidney Pie and Haggis in the Uk.
And I agree with Ira- limoncello, was for me, the find of the decade. It's great for sipping in the summer and for baking. I'm fortunate to live in a large city so when I find something that amuses me when I travel, it's available when I get home.
And I agree with Ira- limoncello, was for me, the find of the decade. It's great for sipping in the summer and for baking. I'm fortunate to live in a large city so when I find something that amuses me when I travel, it's available when I get home.
Dec 20th, 2003, 07:30 AM
#30
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Here's one recipe
http://www.foodnetwork.com/food/reci...6_1546,00.html
http://www.foodnetwork.com/food/reci...6_1546,00.html
Dec 20th, 2003, 07:47 AM
#31
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At Paestum, in Italy, we had a wonderful Capri salad, made from "Mozzarella di Bufala Campana," and tomato slices decorated with fresh basil. It is made from 100% buffalo milk
Mozzarella di bufala Campana is produced in seven provinces of Central-South Italy: Caserta and Salerno provinces, and part of Benevento, Naples, Frosinone, Latina and Rome. Ideally, it should be eaten within 3-4 days of its production.
We enjoyed it on the terrace of a restaurant looking across the lane to the Greek and Roman ruins at Paestum, a wonderful taste treat served in the ideal location.
Mozzarella di bufala Campana is produced in seven provinces of Central-South Italy: Caserta and Salerno provinces, and part of Benevento, Naples, Frosinone, Latina and Rome. Ideally, it should be eaten within 3-4 days of its production.
We enjoyed it on the terrace of a restaurant looking across the lane to the Greek and Roman ruins at Paestum, a wonderful taste treat served in the ideal location.
Dec 20th, 2003, 12:13 PM
#36
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Yes, mcgeezer--garlic soup. Love it--both hot and cold.
Last month in Spain had a garlic soup that was unbelievably delious at El Caballo Rojo in Cordoba that was cold and had an almond base.
Also, whole fish cooked in salt! I'd love to get a recipe for this. Anyone?
Last month in Spain had a garlic soup that was unbelievably delious at El Caballo Rojo in Cordoba that was cold and had an almond base.
Also, whole fish cooked in salt! I'd love to get a recipe for this. Anyone?
Dec 20th, 2003, 02:43 PM
#37
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Artlover,
I saw one of the food channel cooks bake a fish in a salt crust, it was either Alton Brown or Malto. It looked really easy. Stuff the fish with herbs and lemon and cake salt around it. I bet there's a few recipes around for it.
I saw one of the food channel cooks bake a fish in a salt crust, it was either Alton Brown or Malto. It looked really easy. Stuff the fish with herbs and lemon and cake salt around it. I bet there's a few recipes around for it.
