Wait a minute, you say. This is supposed to be a blog about
wine tasting.
Dinner the night
of the 24th in Budapest turned out to be breaded calf foot. Downed with a
beer no less.
A survey of the menu yielded some other interesting options – breaded carp, grilled tooth fish and blueberry deer stew.
The waiter brought my order. Inside each of those 'balls' were gelatinous pieces of calf foot (the shank) which
had been boiled and boned. It’s one of those dishes relegated to the ‘trying it once just to see what it's like’ category.
That was followed
by dinner on the 25th in Tokaj which consisted of pigs trotters (feet). These came
in an enormous portion (see photo) – boned pieces of pigs feet, roasted along
with potatoes and onions. Yummy. (you have to know that I grew up in Kentucky
eating these things. One of
the popular bar snacks back then were pickled pigs feet. They sat in a vinegar
filled gallon jar on the bar. Good
with beer. Actually,
as I recall, only good after several beers.)
Well, maybe we could call this meal ‘swine tasting’.
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