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Thursday, October 10, 2019

Curious Regional Cuisines

Aloha Everyone,

Let us introduce you to some of more curious dishes we have ordered in restaurants.

The European eel (Anguilla anguilla) looks like a tiny baby snake. While they can reach a length of nearly 5 ft, I am glad that ones they serve in restaurants are about 2 inches long. Eyes staring you from a plate is enough to make me lose my appetite. To be truthful, we weren’t sure what it was we had ordered.

The second dish, Russian salad awas equally curious. I picked on a few pieces of tuna on top but left the rest for J.J. to tackle.

The 3rd dish was a sausage made of pork. Served hot with stewed potatoes, J.J. enjoyed it.

For me, the 4th dish, Cabrales blue cheese was the best blue cheese I’ve ever eaten. Made of milk from herds of goats that must be raised in the mountains of Northern Spain. They are left to mature for about 6 months in caves where the humidity is 90%. Sharp, tangy taste far from milder Danish or French blue cheese, if you are blue cheese lover like me, it is a must try.

Aloha -- Cathi