I guess this part is really just for me.
You know, taking mental notes and the like. This also keeps me from writing a food blog, which would be twice the work I have to do during this year. In some ways, it's almost easier to keep this than a food blog. In others, it's exactly the same.
[Paris, France]
| Baguette | When I first came to Paris, I assumed that every trip to the grocery store or market involved buying one of these long, long, long loaves of bread. Fact: this stereotype is true. Ranging anywhere between one to three and a half (maybe more?) feet long, these tough-on-the-outside, soft-on-the-inside Parisian staples are great toasted and Nutella-ed for breakfast, in a sandwich, or just for snacking. Be careful, as one may or may not feel guilty about being able to finish one loaf in one sitting.
| Bœuf Bourguignon | One of the many dishes taught to me by Host 2, this beef dish is cooked in a red wine broth for more than 2 hours. Traditionally eaten with potatoes, we had this mushroom/onion/shallot/herbed dish with lumache (snail shell-shaped) pasta. Delicious as a winter dish, but even more fantastic as a "welcome to your new home" dish.
| Buffalo Mozzarella and Tomatoes | Technically Italian, but served as an appetizer to the French meal by Host 2. As he says, "The buffalo mozarella really makes the difference," but I like to think it's just the olive oil and balsamic vinegar that go with it.
| Crème de Marron | Also known as "chestnut butter," this creamy and somewhat-cinnamon-y spread goes fantastically on buttered toast for breakfast.
| Crêpe faite Maison | HOMEMADE crêpes will never compare to store-bought or street-bought ones. Then again, since learning to cook and having these, I haven't even considered buying ones from the store or street.
| Croissant | It's true; the croissants here in France are very different from the medialunas in Argentina. I like to think these are much more 'hearty,' but maybe the proper word is that they're more durable. The outer layer is harder, and the inside is much more flexible. The entire thing is less sugary than its Argentine cousin, but debatably just as delicious.
| Croissant aux Amandes | Another version of the French classic but covered in sliced almonds, this croissant is filled with marzipan, or "pâte d'amandes," which compensates for the plain version's lack of sugar.
| Eclair au Café | Eclairs here come in several flavors, the two most popular being chocolate and coffee-flavored. And being coffee-colored myself, how could I resist getting the lighter version?
| Mœlleux au Chocolat à la Crême Anglaise | Molten chocolate cake with English cream, or like a liquid custard/eggnog. I'm not exactly sure what the little red berries are, but I'll admit that their tomato-like qualities certainly didn't make the dessert experience less enjoyable.
| Moutarde de Dijon | Yes, it is mustard. And yes, it is made in Dijon. But dijon mustard here is VERY different from that in the States, and you can feel it in your nose after taking a spoonful of this (not recommended). Like taking a large bite of wasabi, you'll be surprised at how little you need of this stuff to make any undercooked meat dish more bearable.
| Purée de Rhubarbe | A sauce made from rhubarb stalks, this sweet-sour mush goes great on vanilla ice cream, especially if it comes with fresh strawberries and strawberry sauce.
| Quiche Lorraine | As taught to me by Host 1, this savory egg tart can be filled with almost anything (broccoli, mushrooms, onions, beef, chicken, etc.), but the most traditional is bacon.
| Sandwich Campagnard | Available at any boulangerie, the ham and cheese sandwich served in an almost two-foot long (sometimes longer) baguette is great for eating on the run or along the canal during a picnic.
| Tarte Tatin | A classic Parisian dessert, this is essentially apple pie without the crust. Served with an uncomfortable amount of heavy cream or sour cream, I'm not absolutely opposed by the lack of crust. I think what made this dessert fantastic was the waitress helping me to pronounce it, which (and this may not translate well across the screen) sounded like, "tah-tah dah!"
| Tartelette à la Framboise | AMAZING. A hard, buttery crust with some kind of cream filling and topped with fresh raspberries. The French really know how to throw down sugar.
| Tartelette au Chocolat | I unfortunately ordered this very early on in the day and forgot it was in my backpack for about seven hours. Nevertheless, the gooey chocolate filling and the even darker chocolate frosting on top of the buttery crust tasted fantastic a few hours later.
| Terrine de Canard | Think of it as sliced meatloaf made of duck served with caramelized figs on the side. Normally eaten on sliced baguette and with cornichons, this has certainly become one of my favorites (although hardley eaten) in Paris.
| Thé à la Menthe | Had in the Arabic region of Paris, this lightly sweetened and warmed tea definitely set the mood for my meeting with Host 2.
[Mexico City, Mexico]
| Gomas | Bought in el Mercado de Coyoacan, these sugared gummies actually don't taste very fruity, as their wonderful selection of colors imply. There's only a hint of pinapple, apple, lime, strawberries, and cherries in them, but you certainly notice the amount of sugar taken to make them...
| Sangría | This tasted nothing like wine, but that isn't saying that the beverage was disappointing. I understood that it was supposed to taste like grape soda, but I'll admit that it tasted even better. Maybe even comparable to the Arabian Grape Juice had in India (see below).
| Tostada | A purportedly Mexican experience, having tostada in el Mercado de Coyoacan was actually incredible. Somewhere, hiding underneath that mass of meat and onions and tomotoes, a toasted tortilla sits waiting to be dug out. This only becomes more difficult when you top off your tostada with jalapenos and other great salsas available at the counter.
[Buenos Aires, Argentina]
| Café Espresso y Medialunas | As many foreigners will notice, Argentina takes its time to do many things, meals included. As dinner normally occurs around 9 or 10 pm, Argentines will partake in Merienda, or a snack time, around 6 or 7 to keep from keeling over. Almost any café will have a special on the most typical of meriendas, which consists of a café espresso and a medialuna, or a croissant, and a small shot of soda water to cleanse the palate afterwards. The coffee is one thing; a small serving, about the size of a shot glass, but enough to keep you awake for a considerable amount of time. The medialuna is another; my host swears that Argentine medialunas are infinitely better than French croissants. I have yet to taste a French croissant to find out whether or not this is true. Regardless, the moist, buttery, [usually] warm, and lightly sweet outer layer of the medialuna has completely won me over.
| Dulce de Leche | AMAZING. Heated sweetened milk to the point of caramelization, this delicious toast spread is fantastic for breakfast, especially when eaten with small biscuits and coffee served by a hilarious middle aged host. You'd also think that eating it on its own would make you feel sad about yourself... Fact: it doesn't.
| Dulce de vainilla con cereza | I know it seems like the only truly Argentine things I've eaten are desserts [everything that starts with 'dulce' can be safely assumed to be a sweet]. Interestingly, I feel as if I haven't gained any [good or bad] weight. According to my host, it's because most of the 'dulce' dishes are made from natural ingredients. I would love to argue this, but wouldn't that keep me from eating more of it? As marshmallowy as dulce de batata, this one has chunks of maraschino cherries in it. Equally delicious as the others in its family.
| Morcilla | Commonly known as 'black pudding,' this sausage-shaped dish is actually one of the things I will be happy to never have again. Made of congealed blood, this parilla favorite has a chillingly mushy consistency. The greasy taste doesn't do much to save its questionable appearance, and I needed to wash it down with a lot of pico de gallo-like salsa and bread and wine to keep my gag reflex from working. Chillingly mushy.
| Postre BonBon | Yet another sweet sold at the nearby market made from sweet potatoes. Creamy, dense, and delicious on its own. I actually think this one tastes quite like dulce de leche, but my host thinks otherwise. She hates it.
| Submarino | On a free walking tour of Buenos Aires, we were taught that there are actually a few common phrases and hand gestures you can signal to a waiter without having him come over and hear your entire order. One of them was saying, "submarino." This common cafe special is made from serving a tall glass of hot milk, and serving a chocolate bar on the side. You, the drinker, submerge the chocolate bar, stir until it's mixed, and drink away. A simple & deliciously tall glass of hot cocoa.
| Yerba Mate | Served in a hollowed gourd or wooden bowl through a metal straw filter [called a bombilla], this infused hot beverage is known to be a non-alcoholic social drink in South America. Usually a "server" is assigned among a group of mate drinkers, whose role involves refilling the gourd with hot water when empty. The national drink of Argentina, this drink was first introduced to me by a Pre-O trip leader, then described by a fellow first year as having "the taste of feet on wet grass" [although this is highly debabtable]. Noted for its caffeine-rich effects but without the horrible crash afterwards [like in coffee], mate is recognized as safe by the FDA. Because of this, mate is the perfect pick-me-up after late night dancing [which, to be honest, will be most of my days in Argentina].
[Adelaide, Australia]
| Bundaberg Rum | Considerably cheap alcohol in Australia, it doesn't really have a taste that jumps out and makes me particularly remember how delicious it is [or is not]. However, the polar bear logo bearing an uncanny resemblance to your alma mater's mascot is its saving grace.
| Byron Bay Ginger Juice | Had at Uncle Tom's Pies [see below], this juice made from [you guessed it] ginger is homemade in the Bay. Delicious, crisp, heart warming, and fairly murky. Don't let its appearance fool you, this drink goes well with almost anything when you're hitch hiking.
| Frog Cake | Iconic of South Australia, frog cake is a small sponge cake topped with cream and covered in fondant. The top is cut and decorated to look like a frog, but I see it as Pac Man with eyes. Incredibly sweet due to its highly concentrated sugar content, the green cake is considered the best flavor. Don't make the mistake of eating both of the cakes that come in each package; most Aussies will pitch a fit about the sugar high you will experience. Little do they know that living in the United States has thoroughly trained you to withstand such effects of copious amounts of sugar.
| Ginger Wine | Incredibly sweet, very gingery, and goes well when served on ice and mixed with soda water.
| Ginger Beer | Similar to Stoney Tangawizi [see below, Uganda]. Served in an old-fashioned medicine bottle with an awesome pull-off cap. Sweet and gingery. Like Ron Weasley.
| Kangaroo Steak | "Isn't it strange we shoot and eat our national animal?" a friend once asked. Given how delicious it is, there's no wonder why Australia's chosen kangaroo as its national animal. It's trademark qualities is its 'gamey' flavor [defined in my book as sweet and dark, with a little spice] and the fact that its impossibly lean quality. No fat, high in protein, delicious. Ergo, super super super good for you.
| Kangaroo Pie | Similar to Uncle Tom's Apple Pie [see below], but made with kangaroo meat as the filling instead of fruit. Meaty, not too heavy, rich in 'game' flavor, and visually appealing due to the kangaroo on the pie face.
| Lamington | Known to the Aussies as a "lammie," this ultra light and fluffy sponge cake is coated in chocolate and coconut. It can purportedly be served with a layer of cream and/or strawberry/raspberry jam in between layers, but I've had it plain.
| Lavender Ice Cream | Homemade by one of my host parents for Christmas. Smooth, silky, creamy, and tastes like the lavender smell. As he puts it, the flavor is 'strange, isn't it?' but so incredibly good.
| Pavlova | A friend recommended this, as he considered it the greatest dessert of all time. It's named after a famous Russian ballet dancer, so take a bite of that symbolism. Essentially meringue, but for some reason the inside is softer than the outside [so I guess it's not meringue]. Everything melts in your mouth. Not too sweet, but that's where the toppings come in; I went to a little German town outside of Adelaide, and the Pavlova at the market was served with fresh strawberries and heavy cream. Highly recommended, but be wary of the fact that whatever you're served won't feel like enough.
| Tim Tam Slam | Australia's version of the Oreos & milk phenomenon. A Tim Tam is a rectangular chocolate sandwich biscuit covered in hard chocolate; two opposing corners of the biscuit are bitten off, one end is dipped into hot chocolate or coffee, and the drinker sucks the beverage through the biscuit. What results is an internally chocolatey soggy mess, and a semi-melted chocolatey outside. Delicious.
| Uncle Tom's Apple Pie | Actually having nothing to do with Harriet Beecher Stowe's novel, Uncle Tom's Pies is famous for its fantastic roadside diner-esque atmosphere on the Pacific Highway in Mullumbimby, Australia. 3.50 AUD will buy you a single serving of homemade pie, which actually is a mini-pie the size of a compact disc. Not too sweet, the apples are still slightly crisp and juicy and the pie crust is baked to perfection.
| Vegemite | As Australian as condiments can get, made [more?] famous by the Men at Work song. Don't mind the fact that it's technically a 'yeast extract' spread; actually, the less you think about that, the more delicious it can be. Incredibly salty, it's best to start off in small quantities on toast and worked up to larger amounts. After a while, [I think] it tastes like canned cheese spread. Mmm.
| Weet-Bix | Essentially corn flakes compounded into rectangle form. High in fiber, it'll keep you full for a while. Enjoy with as much milk as possible; these babies are super absorbent and turn into a cold oatmeal consistency after just a few minutes.
[Gulu, Uganda]
| Baked Beans | Not much to say on this, it is what it is. Not very different from the American version [the flavor is less barbecuey, and it probably has less sodium in it], but it goes really well with chilied olive oil and potatoes.
| Bulo | Also known as 'Ugandan brownie,' this dish has a similar sticky-dough-like consistency as posho [below]. Virtually tasteless, this millet-based dish goes well with saucy things, like beef, chilied olive oil, and potatoes.
| Cassava | Long and starchy root that is often sliced and fried in oil, and essentially looks like an overgrown french fry. Supposed to be the 'perfect famine food,' you'll certainly be stuffed after a few mouthfuls of this plant. It's usually served with pork at pork joints, and goes well with chili sauce, tomato sauce, or with vinegared lettuce and tomatoes.
| Chilied Olive Oil | My own name for this condiment, I've only seen it made at the Catechist's Training Centre. A bottle is filled with a handful of tiny red chili peppers [no one knew the actual name of the chilis, but they were no bigger than the size of a single peanut], and then left to marinate in olive oil. This particularly spicy oil goes well on almost anything that isn't a fruit... Then again, I haven't tried it yet...
| Coffee | Home-brewed coffee at the CTC is strong and incredibly delicious. Thicker and sludgier than Indian coffee, it needs milk and sugar, but not too much or the bitter bite is gone. This was also necessary in making my morning complete.
| Dried Fish | To be honest, this wasn't that good, but I wanted to put it down just to show that I did have it. since refrigeration in Uganda is iffy at best, meats are often dried before they're sold, and the cheapest is fish. Salty, slightly tough to chew, and full of bones.
| Eccentric Breakfast Toast | I was once called eccentric by a professor who also lived at the Catechist's Training Centre for how much effort I put into the "production" that was my breakfast: a slice of toasted bread on top of which was spread butter made in Kampala, cinnamon left over from Notre Dame students, honey from Nairobi, home-made g-nut paste, and sliced bananas. The result is an amazing toffee-like spread with bananas.
| Malakwang | A green, leafy vegetable is sauteed and cooked with g-nut paste [see below], which goes well on top of boiled potatoes.
| Nile Beer | Beer that is bottled at the source of the Nile. Slightly sweet, has a hearty wheat flavor to it, but nothing terribly fantastic. In all honesty, I think it's just the fact that it's bottled at the "Nile's Source" that makes it super good.
| Pineapple | IT IS INCREDIBLE. Super-sweet, never sour, sometimes slightly fermented when cut after exposure to the African sun. American pineapple will never taste the same way again.
| Popo | Another name for papaya. Interestingly, I never ate papaya before this trip because it smells like fart. However, when it's prepared by an Italian-trained Ugandan chef in orange juice in place of dessert... Well... The fart smell is hardly recognizable.
| Pork | You can get a dish of this, fried cassava, and vinegared lettuce and tomatoes for about 3000 Ugandan shillings, or about 1.07 USD. Fried, delicious, and oh so oily!
| Posho | White, bread/porridge-like, and tasteless. This cornmeal dish goes well with most meats, baked beans, and chilied olive oil.
| Sim-sim & G-Nut Paste | The "G" stands for ground, and what makes a g-nut different from a p-nut is probably just cultural differences. G-nuts and sim-sim seeds [sesame seeds] are ground together and made into a paste with oil. The result is essentially peanut butter, but 10 bajillion times more delicious. According to Father Joe: "If Josh doesn't have his g-nut paste in the morning, his breakfast isn't complete."
| Stoney Tangawizi | A soda version of the ginger juice in India [see below]. Tastes even better when a surrogate mother gives it to you from her shop.
| Vinegared Lettuce and Tomatoes | It's supposedly a good idea to never eat fresh vegetables at a restaurant, unless the chefs cook it all in front of you and 'vinegar' it in front of you, which is exactly what it sounds like. The lettuce is finely chopped, the tomatoes sliced, and both are cooked in light oil for a bit and vinegar is added. Fantastic side dish.
[Bangalore, India]
| Almond Milk | Served at the children's home, the milk is heated, and almond powder [essentially finely crushed almonds and sugar] is mixed in. Talented children/vendors will pour this satisfyingly sweet drink 1-2 feet above the steel cup to help cool it.
| Angelfish | I'm having a hard time finding this fish online, but as it was described it me, it's a very, very long fish [length indicated by armspan] that is sliced up coronally, heavily seasoned with who knows what, and is fried. Looking on Wikipedia, none of the "angelfish" look particularly long, or fit the description, so I searched "anglerfish" as I thought it was supposed to be pronounced. Definitely not that. Good enough to eat by itself, but usually a small squeeze of lime makes it awesome.
| Arabian Chicken Rolls | What makes this Arabian, I'm not exactly sure. But similar to a gyro, the chickens are stacked and cooked on a rotating vertical rotisserie spit. The chicken slices, along with spices, chili peppers, onions, and butter/mayo are placed on a pita-like bread close to a chapati (see below) before it's strategically rolled and sealed.
| Arabian Grape Juice | I also don't know what makes this Arabian. If there were such thing as "real Kool-Aid," this beverage would be it. A dark purple color, this tastes of real grapes [ergo not processed and noticeably sweeter], and spices.
| Chapati & Palya | Think of chopati as a wheatier tortilla, closer to a pita, but thinner. The palya is made from essentially any vegetable, from shredded cabbage to beet root to potatoes and is cooked in a ton of different spices; essentially stir fried vegetables.
| Chicken Biryani | If you look at the link, there are a ton of different ways of making this. The way I had it served in Bangalore was similar to how a Baked Alaska is prepared: the seasoned and cooked chicken pieces and boiled egg are placed into a bowl, and white or seasoned rice is caked on top to form a protective dome. Amazing after Kalaripayattu practice.
| Chili Baggi | There are a ton of things that you can deep fry, but the one I especially liked were the long, green, chilis sold by a street vendor outside of my Bharatanatyam teacher's house. According to my teacher's brother, it would go well with beer. You know, while watching American Football and the like.
| Citranna/Lemon Rice | Exactly what it sounds. Sort of. Yellowish-spiced rice with cooked peanuts, onions, and cilantro in it.
| Dosa | Comes in various forms, but all of them look like a pancake (especially plain dosa). So far, I've had it in masala dosa form (spicier), ragi dosa form (wheatier), and set dosa form (thicker, whiter, and tasting of sour dough). Usually eaten with coconut curry or samba.
| Ginger Juice | Ginger is finely ground/shredded and boiled in water. Sugar and gooseberry juice is added, then allowed to cool. You taste the sugar and gooseberry, but the ginger leaves behind a warm feeling in your chest that resembles gift-giving during Christmas.
| Guava & masala | Sold from a street vendor, this green and pink fruit was cut to [somewhat] resemble a blossom, and masala - a mixture of spices - was rubbed in between the slices. Fruity, fleshy, and sweet-salty. A group of housewives told me that it contains more vitamin C than 10 oranges and a middle school graduation.
| Idli | A rice cake, usually served with samba. If made correctly, you can taste the yogurty curds in it!
| Jamun | I originally thought this dessert looked like a cooked cow testicle [not that I ever really knew what cooked cow testicle looked like]. But it's more of a sweet caramel-ly/burnt sugar and mashed rice/gelatin ball. Often covered in sugar or shredded coconut, or both.
| Jalebi | It looks like fried orange curlicues of pasta. Additionally deceiving, it looks dry, but when bitten into it's actually very juicy and sugary.
| Kesari bath | Indian Thanksgiving. A ground grain dish, it has the consistency of silly putty and play doh, which is why it's served in a spoon covered in plastic. It tastes like sweet potato, cinnamon, cardamom, cloves, and everything else that resembles the American Turkey Day comfort food.
| Lardu | Served at weddings and on Indian Independence day, this dessert is as orange as jalebi. It's a ball made of smaller gelatinous balls; these gelatinous balls are actually fried, sugared, and boiled chickpea flour. It can be orange or yellow, but essentially resembles orange caviar/fish eggs used in sushi making.
| Paan | Considered an after dinner mint and digestive aid, a betel leaf is wrapped around a ton of ingredients (depending on where you get it and what kind you get), and is chewed for as long as possible. "Regular paan" contains dry ingredients, which (in the best meaning possible) tastes like bath salts. "Sweet paan" is made with more wet ingredients, and is made with ingredients that are closer to jams and preserves, and "cold paan" or "magai pan" is made of cold wet ingredients.
| Pani Puri | Similar to the poori below, but a lot smaller, harder, and packed with vegetables. The really cool thing is that these come with a side of three or so different colored spicy sauces in shot glasses (red, green, and clear) that you pour into the puri, so you have this liquid filled food shot. Red is the best flavor.
| Peni | If rolled hay, cereal, and dried angel hair pasta made sweet sweet love, peni would be the [miraculously conceived] baby. This disk-shaped dessert is put onto a plate, sugar is sprinkled on top, and milk is poured all over it. You have to mash it up and make sure nothing is dry when you eat it. Only served at weddings.
| Poori & Saagu | Poori's a fried flour flatbread. Saagu is a spicy reddish/brown vegetable dish with a stew-like consistency, rich in garbanzo beans. Goes really well with lemon rice.
| Rum & Guava Juice | Okay, so the combination of alcohol and juice is not typically from Bangalore, but the alcohol [and maybe the juice?] is. However, Khoday's XXX Rum [sold for about 6 dollars/750 ml bottle] and any brand of guava juice is the preferred choice of drink when spending quality time on a balcony with an amazing host [who prefers the same rum but with water instead of juice...].
| Vada | Essentially a fritter-like deep fried donut. Usually eaten with coconut curry or samba.
You know, taking mental notes and the like. This also keeps me from writing a food blog, which would be twice the work I have to do during this year. In some ways, it's almost easier to keep this than a food blog. In others, it's exactly the same.
[Paris, France]
| Baguette | When I first came to Paris, I assumed that every trip to the grocery store or market involved buying one of these long, long, long loaves of bread. Fact: this stereotype is true. Ranging anywhere between one to three and a half (maybe more?) feet long, these tough-on-the-outside, soft-on-the-inside Parisian staples are great toasted and Nutella-ed for breakfast, in a sandwich, or just for snacking. Be careful, as one may or may not feel guilty about being able to finish one loaf in one sitting.
| Bœuf Bourguignon | One of the many dishes taught to me by Host 2, this beef dish is cooked in a red wine broth for more than 2 hours. Traditionally eaten with potatoes, we had this mushroom/onion/shallot/herbed dish with lumache (snail shell-shaped) pasta. Delicious as a winter dish, but even more fantastic as a "welcome to your new home" dish.
| Buffalo Mozzarella and Tomatoes | Technically Italian, but served as an appetizer to the French meal by Host 2. As he says, "The buffalo mozarella really makes the difference," but I like to think it's just the olive oil and balsamic vinegar that go with it.
| Crème de Marron | Also known as "chestnut butter," this creamy and somewhat-cinnamon-y spread goes fantastically on buttered toast for breakfast.
| Croissant | It's true; the croissants here in France are very different from the medialunas in Argentina. I like to think these are much more 'hearty,' but maybe the proper word is that they're more durable. The outer layer is harder, and the inside is much more flexible. The entire thing is less sugary than its Argentine cousin, but debatably just as delicious.
| Croissant aux Amandes | Another version of the French classic but covered in sliced almonds, this croissant is filled with marzipan, or "pâte d'amandes," which compensates for the plain version's lack of sugar.
| Eclair au Café | Eclairs here come in several flavors, the two most popular being chocolate and coffee-flavored. And being coffee-colored myself, how could I resist getting the lighter version?
| Galette au Jambon et au Fromage | Essentially a buckwheat version of the crêpe but filled with ham and cheese. Fantastic, especially when it's served in the middle of a same-sex dance competition.
| Gaufres Fourrées Vergeoise | Translated as 'waffles stuffed with blonde sugar,' this dessert was brought to me by Host 2 from the town where he works during the week, Houplin-Ancoisne. Small, almost breadlike, and maple-sugar-y. Fantastic with coffee or hot chocolate.
| Italian Gelato | Amorino is a popular gelato chain here, and probably most noted for the way its flavors are served: in flower form. There are possible ways to have a different flavor for a different petal of the flower, but I don't think I've ever had a stomach big enough to get a size larger than the "petit," as shown below.
| Italian Gelato | Amorino is a popular gelato chain here, and probably most noted for the way its flavors are served: in flower form. There are possible ways to have a different flavor for a different petal of the flower, but I don't think I've ever had a stomach big enough to get a size larger than the "petit," as shown below.
| Macarons | According to Wikipedia, a macaron is a "sweet meringue-based confectionery made with egg whites, icing sugar, granulated sugar, almond powder or ground almond, and food colouring." I, however, like to refer to it as an incredibly short experience of sublime beauty to be enjoyed somewhere between meals, never hungry. Eat them slow. Refer to the post about it for more information.
| Meat in the Raw | I can't figure out why, but the French love 'fresh food,' which in the case of meat implies "cooked until raw." When I asked Host 1 whether or not Parisians were worried about salmonella or other bacteria food poisonings, he simply responded, "No, we are a civilized country." I didn't know that salmonella was economically discriminatory, but I've tried to have my burgers and steak done French style at least twice. The steak from Hippopotamus was actually the one that sent me to the toilet for an entire day. Uncomfortably delicious, but try with a VERY hesitant palate.
| Meat in the Raw | I can't figure out why, but the French love 'fresh food,' which in the case of meat implies "cooked until raw." When I asked Host 1 whether or not Parisians were worried about salmonella or other bacteria food poisonings, he simply responded, "No, we are a civilized country." I didn't know that salmonella was economically discriminatory, but I've tried to have my burgers and steak done French style at least twice. The steak from Hippopotamus was actually the one that sent me to the toilet for an entire day. Uncomfortably delicious, but try with a VERY hesitant palate.
| Mœlleux au Chocolat à la Crême Anglaise | Molten chocolate cake with English cream, or like a liquid custard/eggnog. I'm not exactly sure what the little red berries are, but I'll admit that their tomato-like qualities certainly didn't make the dessert experience less enjoyable.
| Moutarde de Dijon | Yes, it is mustard. And yes, it is made in Dijon. But dijon mustard here is VERY different from that in the States, and you can feel it in your nose after taking a spoonful of this (not recommended). Like taking a large bite of wasabi, you'll be surprised at how little you need of this stuff to make any undercooked meat dish more bearable.
| Purée de Rhubarbe | A sauce made from rhubarb stalks, this sweet-sour mush goes great on vanilla ice cream, especially if it comes with fresh strawberries and strawberry sauce.
| Tarte Tatin | A classic Parisian dessert, this is essentially apple pie without the crust. Served with an uncomfortable amount of heavy cream or sour cream, I'm not absolutely opposed by the lack of crust. I think what made this dessert fantastic was the waitress helping me to pronounce it, which (and this may not translate well across the screen) sounded like, "tah-tah dah!"
| Tartelette à la Framboise | AMAZING. A hard, buttery crust with some kind of cream filling and topped with fresh raspberries. The French really know how to throw down sugar.
| Tartelette au Chocolat | I unfortunately ordered this very early on in the day and forgot it was in my backpack for about seven hours. Nevertheless, the gooey chocolate filling and the even darker chocolate frosting on top of the buttery crust tasted fantastic a few hours later.
| Thé à la Menthe | Had in the Arabic region of Paris, this lightly sweetened and warmed tea definitely set the mood for my meeting with Host 2.
[Mexico City, Mexico]
| Gomas | Bought in el Mercado de Coyoacan, these sugared gummies actually don't taste very fruity, as their wonderful selection of colors imply. There's only a hint of pinapple, apple, lime, strawberries, and cherries in them, but you certainly notice the amount of sugar taken to make them...
| Sangría | This tasted nothing like wine, but that isn't saying that the beverage was disappointing. I understood that it was supposed to taste like grape soda, but I'll admit that it tasted even better. Maybe even comparable to the Arabian Grape Juice had in India (see below).
| Tostada | A purportedly Mexican experience, having tostada in el Mercado de Coyoacan was actually incredible. Somewhere, hiding underneath that mass of meat and onions and tomotoes, a toasted tortilla sits waiting to be dug out. This only becomes more difficult when you top off your tostada with jalapenos and other great salsas available at the counter.
[Buenos Aires, Argentina]
| Café Espresso y Medialunas | As many foreigners will notice, Argentina takes its time to do many things, meals included. As dinner normally occurs around 9 or 10 pm, Argentines will partake in Merienda, or a snack time, around 6 or 7 to keep from keeling over. Almost any café will have a special on the most typical of meriendas, which consists of a café espresso and a medialuna, or a croissant, and a small shot of soda water to cleanse the palate afterwards. The coffee is one thing; a small serving, about the size of a shot glass, but enough to keep you awake for a considerable amount of time. The medialuna is another; my host swears that Argentine medialunas are infinitely better than French croissants. I have yet to taste a French croissant to find out whether or not this is true. Regardless, the moist, buttery, [usually] warm, and lightly sweet outer layer of the medialuna has completely won me over.
| Crema de Dulce de Leche Helado | If dulce de leche [see below] is fantastic - and it is - the ice cream version can only be equally as fantastic, but colder. Not too sweet, much creamier, and only 10 pesos|$2.33 for a decent-sized cup, you'll feel a bit like Julia Roberts in the Eat, Pray, Love Italy scene whilst walking down cobblestone streets. Only without the shambled marriage.
| Crema de Flan Helado | Literally "cream of flan ice cream." Served around the corner from my host's apartment by her kindergarten student from years ago, this homemade dessert aids in understanding Spanish. At least, that's what your host thinks when you're constantly mmm-ing at everything she says while eating. With tiny chocolate chips in every bite, crema de flan helado kind of reminds you of America, but not enough to make you want to go back.
| Dulce de Batata con Chocolate | Made from sweet potatoes, this cousin of dulce de membrillo [see below] tastes an awful lot like toasted marshmallows. Unfortunately, you can't taste the chocolate as much as the name suggests. Having the consistency of thick & heavy Jell-O [and less grainy than dulce de membrillo], this porteño dessert is certainly a keeper.
| Dulce de Leche | AMAZING. Heated sweetened milk to the point of caramelization, this delicious toast spread is fantastic for breakfast, especially when eaten with small biscuits and coffee served by a hilarious middle aged host. You'd also think that eating it on its own would make you feel sad about yourself... Fact: it doesn't.
| Dulce de Membrillo | Touching this solid block of quince jelly freaked out one of my roommates, but don't let its consistency do the same to you; think of it as a large brick of soft fruit leather. Often served after meals [dinner in particular] as "dulce y queso," dulce de membrillo is served with a soft cheese and eaten together, alone or on bread. I've only eaten it with brie, and it is delicious. Not as sweet as jam or jelly, but it actually is flavorfully [real word?] balanced out with cheese.
| Dulce de vainilla con cereza | I know it seems like the only truly Argentine things I've eaten are desserts [everything that starts with 'dulce' can be safely assumed to be a sweet]. Interestingly, I feel as if I haven't gained any [good or bad] weight. According to my host, it's because most of the 'dulce' dishes are made from natural ingredients. I would love to argue this, but wouldn't that keep me from eating more of it? As marshmallowy as dulce de batata, this one has chunks of maraschino cherries in it. Equally delicious as the others in its family.
| Morcilla | Commonly known as 'black pudding,' this sausage-shaped dish is actually one of the things I will be happy to never have again. Made of congealed blood, this parilla favorite has a chillingly mushy consistency. The greasy taste doesn't do much to save its questionable appearance, and I needed to wash it down with a lot of pico de gallo-like salsa and bread and wine to keep my gag reflex from working. Chillingly mushy.
| Postre BonBon | Yet another sweet sold at the nearby market made from sweet potatoes. Creamy, dense, and delicious on its own. I actually think this one tastes quite like dulce de leche, but my host thinks otherwise. She hates it.
| Submarino | On a free walking tour of Buenos Aires, we were taught that there are actually a few common phrases and hand gestures you can signal to a waiter without having him come over and hear your entire order. One of them was saying, "submarino." This common cafe special is made from serving a tall glass of hot milk, and serving a chocolate bar on the side. You, the drinker, submerge the chocolate bar, stir until it's mixed, and drink away. A simple & deliciously tall glass of hot cocoa.
| Yerba Mate | Served in a hollowed gourd or wooden bowl through a metal straw filter [called a bombilla], this infused hot beverage is known to be a non-alcoholic social drink in South America. Usually a "server" is assigned among a group of mate drinkers, whose role involves refilling the gourd with hot water when empty. The national drink of Argentina, this drink was first introduced to me by a Pre-O trip leader, then described by a fellow first year as having "the taste of feet on wet grass" [although this is highly debabtable]. Noted for its caffeine-rich effects but without the horrible crash afterwards [like in coffee], mate is recognized as safe by the FDA. Because of this, mate is the perfect pick-me-up after late night dancing [which, to be honest, will be most of my days in Argentina].
[Adelaide, Australia]
| Bundaberg Rum | Considerably cheap alcohol in Australia, it doesn't really have a taste that jumps out and makes me particularly remember how delicious it is [or is not]. However, the polar bear logo bearing an uncanny resemblance to your alma mater's mascot is its saving grace.
| Byron Bay Ginger Juice | Had at Uncle Tom's Pies [see below], this juice made from [you guessed it] ginger is homemade in the Bay. Delicious, crisp, heart warming, and fairly murky. Don't let its appearance fool you, this drink goes well with almost anything when you're hitch hiking.
| Frog Cake | Iconic of South Australia, frog cake is a small sponge cake topped with cream and covered in fondant. The top is cut and decorated to look like a frog, but I see it as Pac Man with eyes. Incredibly sweet due to its highly concentrated sugar content, the green cake is considered the best flavor. Don't make the mistake of eating both of the cakes that come in each package; most Aussies will pitch a fit about the sugar high you will experience. Little do they know that living in the United States has thoroughly trained you to withstand such effects of copious amounts of sugar.
| Ginger Wine | Incredibly sweet, very gingery, and goes well when served on ice and mixed with soda water.
| Ginger Beer | Similar to Stoney Tangawizi [see below, Uganda]. Served in an old-fashioned medicine bottle with an awesome pull-off cap. Sweet and gingery. Like Ron Weasley.
| Kangaroo Steak | "Isn't it strange we shoot and eat our national animal?" a friend once asked. Given how delicious it is, there's no wonder why Australia's chosen kangaroo as its national animal. It's trademark qualities is its 'gamey' flavor [defined in my book as sweet and dark, with a little spice] and the fact that its impossibly lean quality. No fat, high in protein, delicious. Ergo, super super super good for you.
| Kangaroo Pie | Similar to Uncle Tom's Apple Pie [see below], but made with kangaroo meat as the filling instead of fruit. Meaty, not too heavy, rich in 'game' flavor, and visually appealing due to the kangaroo on the pie face.
| Lamington | Known to the Aussies as a "lammie," this ultra light and fluffy sponge cake is coated in chocolate and coconut. It can purportedly be served with a layer of cream and/or strawberry/raspberry jam in between layers, but I've had it plain.
| Lavender Ice Cream | Homemade by one of my host parents for Christmas. Smooth, silky, creamy, and tastes like the lavender smell. As he puts it, the flavor is 'strange, isn't it?' but so incredibly good.
| Pavlova | A friend recommended this, as he considered it the greatest dessert of all time. It's named after a famous Russian ballet dancer, so take a bite of that symbolism. Essentially meringue, but for some reason the inside is softer than the outside [so I guess it's not meringue]. Everything melts in your mouth. Not too sweet, but that's where the toppings come in; I went to a little German town outside of Adelaide, and the Pavlova at the market was served with fresh strawberries and heavy cream. Highly recommended, but be wary of the fact that whatever you're served won't feel like enough.
| Schnitzel & Chips | Deep fried veal served with french fries. Super heavy, perfect for both alcohol-based shenanigans and late night goodbyes. Had at DeVilli's, which is a famous 24-hour diner dedicated to serving deliciously bad food.
| Tim Tam Slam | Australia's version of the Oreos & milk phenomenon. A Tim Tam is a rectangular chocolate sandwich biscuit covered in hard chocolate; two opposing corners of the biscuit are bitten off, one end is dipped into hot chocolate or coffee, and the drinker sucks the beverage through the biscuit. What results is an internally chocolatey soggy mess, and a semi-melted chocolatey outside. Delicious.
| Uncle Tom's Apple Pie | Actually having nothing to do with Harriet Beecher Stowe's novel, Uncle Tom's Pies is famous for its fantastic roadside diner-esque atmosphere on the Pacific Highway in Mullumbimby, Australia. 3.50 AUD will buy you a single serving of homemade pie, which actually is a mini-pie the size of a compact disc. Not too sweet, the apples are still slightly crisp and juicy and the pie crust is baked to perfection.
| Vegemite | As Australian as condiments can get, made [more?] famous by the Men at Work song. Don't mind the fact that it's technically a 'yeast extract' spread; actually, the less you think about that, the more delicious it can be. Incredibly salty, it's best to start off in small quantities on toast and worked up to larger amounts. After a while, [I think] it tastes like canned cheese spread. Mmm.
| Weet-Bix | Essentially corn flakes compounded into rectangle form. High in fiber, it'll keep you full for a while. Enjoy with as much milk as possible; these babies are super absorbent and turn into a cold oatmeal consistency after just a few minutes.
[Gulu, Uganda]
| Baked Beans | Not much to say on this, it is what it is. Not very different from the American version [the flavor is less barbecuey, and it probably has less sodium in it], but it goes really well with chilied olive oil and potatoes.
| Bulo | Also known as 'Ugandan brownie,' this dish has a similar sticky-dough-like consistency as posho [below]. Virtually tasteless, this millet-based dish goes well with saucy things, like beef, chilied olive oil, and potatoes.
| Cassava | Long and starchy root that is often sliced and fried in oil, and essentially looks like an overgrown french fry. Supposed to be the 'perfect famine food,' you'll certainly be stuffed after a few mouthfuls of this plant. It's usually served with pork at pork joints, and goes well with chili sauce, tomato sauce, or with vinegared lettuce and tomatoes.
| Chilied Olive Oil | My own name for this condiment, I've only seen it made at the Catechist's Training Centre. A bottle is filled with a handful of tiny red chili peppers [no one knew the actual name of the chilis, but they were no bigger than the size of a single peanut], and then left to marinate in olive oil. This particularly spicy oil goes well on almost anything that isn't a fruit... Then again, I haven't tried it yet...
| Coffee | Home-brewed coffee at the CTC is strong and incredibly delicious. Thicker and sludgier than Indian coffee, it needs milk and sugar, but not too much or the bitter bite is gone. This was also necessary in making my morning complete.
| Dried Fish | To be honest, this wasn't that good, but I wanted to put it down just to show that I did have it. since refrigeration in Uganda is iffy at best, meats are often dried before they're sold, and the cheapest is fish. Salty, slightly tough to chew, and full of bones.
| Eccentric Breakfast Toast | I was once called eccentric by a professor who also lived at the Catechist's Training Centre for how much effort I put into the "production" that was my breakfast: a slice of toasted bread on top of which was spread butter made in Kampala, cinnamon left over from Notre Dame students, honey from Nairobi, home-made g-nut paste, and sliced bananas. The result is an amazing toffee-like spread with bananas.
| Malakwang | A green, leafy vegetable is sauteed and cooked with g-nut paste [see below], which goes well on top of boiled potatoes.
| Nile Beer | Beer that is bottled at the source of the Nile. Slightly sweet, has a hearty wheat flavor to it, but nothing terribly fantastic. In all honesty, I think it's just the fact that it's bottled at the "Nile's Source" that makes it super good.
| Pineapple | IT IS INCREDIBLE. Super-sweet, never sour, sometimes slightly fermented when cut after exposure to the African sun. American pineapple will never taste the same way again.
| Popo | Another name for papaya. Interestingly, I never ate papaya before this trip because it smells like fart. However, when it's prepared by an Italian-trained Ugandan chef in orange juice in place of dessert... Well... The fart smell is hardly recognizable.
| Pork | You can get a dish of this, fried cassava, and vinegared lettuce and tomatoes for about 3000 Ugandan shillings, or about 1.07 USD. Fried, delicious, and oh so oily!
| Posho | White, bread/porridge-like, and tasteless. This cornmeal dish goes well with most meats, baked beans, and chilied olive oil.
| Sim-sim & G-Nut Paste | The "G" stands for ground, and what makes a g-nut different from a p-nut is probably just cultural differences. G-nuts and sim-sim seeds [sesame seeds] are ground together and made into a paste with oil. The result is essentially peanut butter, but 10 bajillion times more delicious. According to Father Joe: "If Josh doesn't have his g-nut paste in the morning, his breakfast isn't complete."
| Stoney Tangawizi | A soda version of the ginger juice in India [see below]. Tastes even better when a surrogate mother gives it to you from her shop.
| Vinegared Lettuce and Tomatoes | It's supposedly a good idea to never eat fresh vegetables at a restaurant, unless the chefs cook it all in front of you and 'vinegar' it in front of you, which is exactly what it sounds like. The lettuce is finely chopped, the tomatoes sliced, and both are cooked in light oil for a bit and vinegar is added. Fantastic side dish.
[Bangalore, India]
| Almond Milk | Served at the children's home, the milk is heated, and almond powder [essentially finely crushed almonds and sugar] is mixed in. Talented children/vendors will pour this satisfyingly sweet drink 1-2 feet above the steel cup to help cool it.
| Angelfish | I'm having a hard time finding this fish online, but as it was described it me, it's a very, very long fish [length indicated by armspan] that is sliced up coronally, heavily seasoned with who knows what, and is fried. Looking on Wikipedia, none of the "angelfish" look particularly long, or fit the description, so I searched "anglerfish" as I thought it was supposed to be pronounced. Definitely not that. Good enough to eat by itself, but usually a small squeeze of lime makes it awesome.
| Arabian Chicken Rolls | What makes this Arabian, I'm not exactly sure. But similar to a gyro, the chickens are stacked and cooked on a rotating vertical rotisserie spit. The chicken slices, along with spices, chili peppers, onions, and butter/mayo are placed on a pita-like bread close to a chapati (see below) before it's strategically rolled and sealed.
| Arabian Grape Juice | I also don't know what makes this Arabian. If there were such thing as "real Kool-Aid," this beverage would be it. A dark purple color, this tastes of real grapes [ergo not processed and noticeably sweeter], and spices.
| Barfi | Don't let the name deceive you; these are little squares of sweet, sweet heaven. Kind of like a creamy, milky dessert in solid form that bears some resemblance [actually no resemblance, save its shape] to a brownie. Maybe a blondie. It can come in coconut, cashew, almond, Mysore pak, and other flavors.
| Cham cham | Resembles a yellow hot dog bun with cream as the hot dog and a cherry on top. This dessert is dry to the touch, but [and Indian desserts accomplish this at an alarming skill] releases sweet juice when bitten.
| Chapati & Palya | Think of chopati as a wheatier tortilla, closer to a pita, but thinner. The palya is made from essentially any vegetable, from shredded cabbage to beet root to potatoes and is cooked in a ton of different spices; essentially stir fried vegetables.
| Chicken Biryani | If you look at the link, there are a ton of different ways of making this. The way I had it served in Bangalore was similar to how a Baked Alaska is prepared: the seasoned and cooked chicken pieces and boiled egg are placed into a bowl, and white or seasoned rice is caked on top to form a protective dome. Amazing after Kalaripayattu practice.
| Chili Baggi | There are a ton of things that you can deep fry, but the one I especially liked were the long, green, chilis sold by a street vendor outside of my Bharatanatyam teacher's house. According to my teacher's brother, it would go well with beer. You know, while watching American Football and the like.
| Citranna/Lemon Rice | Exactly what it sounds. Sort of. Yellowish-spiced rice with cooked peanuts, onions, and cilantro in it.
| Dosa | Comes in various forms, but all of them look like a pancake (especially plain dosa). So far, I've had it in masala dosa form (spicier), ragi dosa form (wheatier), and set dosa form (thicker, whiter, and tasting of sour dough). Usually eaten with coconut curry or samba.
| Ginger Juice | Ginger is finely ground/shredded and boiled in water. Sugar and gooseberry juice is added, then allowed to cool. You taste the sugar and gooseberry, but the ginger leaves behind a warm feeling in your chest that resembles gift-giving during Christmas.
| Guava & masala | Sold from a street vendor, this green and pink fruit was cut to [somewhat] resemble a blossom, and masala - a mixture of spices - was rubbed in between the slices. Fruity, fleshy, and sweet-salty. A group of housewives told me that it contains more vitamin C than 10 oranges and a middle school graduation.
| Idli | A rice cake, usually served with samba. If made correctly, you can taste the yogurty curds in it!
| Jamun | I originally thought this dessert looked like a cooked cow testicle [not that I ever really knew what cooked cow testicle looked like]. But it's more of a sweet caramel-ly/burnt sugar and mashed rice/gelatin ball. Often covered in sugar or shredded coconut, or both.
| Jalebi | It looks like fried orange curlicues of pasta. Additionally deceiving, it looks dry, but when bitten into it's actually very juicy and sugary.
| Kesari bath | Indian Thanksgiving. A ground grain dish, it has the consistency of silly putty and play doh, which is why it's served in a spoon covered in plastic. It tastes like sweet potato, cinnamon, cardamom, cloves, and everything else that resembles the American Turkey Day comfort food.
| Lardu | Served at weddings and on Indian Independence day, this dessert is as orange as jalebi. It's a ball made of smaller gelatinous balls; these gelatinous balls are actually fried, sugared, and boiled chickpea flour. It can be orange or yellow, but essentially resembles orange caviar/fish eggs used in sushi making.
| Paan | Considered an after dinner mint and digestive aid, a betel leaf is wrapped around a ton of ingredients (depending on where you get it and what kind you get), and is chewed for as long as possible. "Regular paan" contains dry ingredients, which (in the best meaning possible) tastes like bath salts. "Sweet paan" is made with more wet ingredients, and is made with ingredients that are closer to jams and preserves, and "cold paan" or "magai pan" is made of cold wet ingredients.
| Pani Puri | Similar to the poori below, but a lot smaller, harder, and packed with vegetables. The really cool thing is that these come with a side of three or so different colored spicy sauces in shot glasses (red, green, and clear) that you pour into the puri, so you have this liquid filled food shot. Red is the best flavor.
| Peni | If rolled hay, cereal, and dried angel hair pasta made sweet sweet love, peni would be the [miraculously conceived] baby. This disk-shaped dessert is put onto a plate, sugar is sprinkled on top, and milk is poured all over it. You have to mash it up and make sure nothing is dry when you eat it. Only served at weddings.
| Poori & Saagu | Poori's a fried flour flatbread. Saagu is a spicy reddish/brown vegetable dish with a stew-like consistency, rich in garbanzo beans. Goes really well with lemon rice.
| Rum & Guava Juice | Okay, so the combination of alcohol and juice is not typically from Bangalore, but the alcohol [and maybe the juice?] is. However, Khoday's XXX Rum [sold for about 6 dollars/750 ml bottle] and any brand of guava juice is the preferred choice of drink when spending quality time on a balcony with an amazing host [who prefers the same rum but with water instead of juice...].
| Vada | Essentially a fritter-like deep fried donut. Usually eaten with coconut curry or samba.
No comments:
Post a Comment