Trip Report: Vienna (plus Bratislava)
in [Europe]
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From: Tim C. on 14 Dec 2006 08:43 Following up to this_address_is_for_spam(a)yahoo.co.uk (David Horne, _the_ chancellor of the royal duchy of city south and deansgate) : >Well, I certainly enjoyed the beer, though there's something about being >near the coast that draws me more to wine! I know what you mean. > I also imagine it can't be >too hard to find in austria the spicy pepper paste found in Croatia (and >probably elsewhere in the balkans?) - ajvar? It's pretty easy to find. There's a Austrian version of it in most supermarkets. Although it's not bad, the real thing is much nicer. Unfortunately it doesn't keep well once opened. So buy lots of small jars. -- Tim C.
From: David Horne, _the_ chancellor of the royal duchy of city south and deansgate on 14 Dec 2006 08:50 Tim C. <tim.challenger(a)aon.at> wrote: > Following up to this_address_is_for_spam(a)yahoo.co.uk (David Horne, _the_ > chancellor of the royal duchy of city south and deansgate) : [] > > I also imagine it can't be > >too hard to find in austria the spicy pepper paste found in Croatia (and > >probably elsewhere in the balkans?) - ajvar? > > It's pretty easy to find. There's a Austrian version of it in most > supermarkets. Although it's not bad, the real thing is much nicer. > Unfortunately it doesn't keep well once opened. So buy lots of small jars. I was just reading about it on wiki, and apparently most of the stuff available in the balkans is homemade- industrial production is quite small. It looks as if it takes time (the peeling for example) to make, but isn't particularly difficult. I might try it. Anything with baked mushed aubergine has to be delish! One of my favourite dishes is Bainghan Bharta- which is an indian mushed aubergine (smoked) preparation. -- David Horne- http://www.davidhorne.net usenet (at) davidhorne (dot) co (dot) uk http://www.davidhorne.net/pictures.html http://soundjunction.org
From: Tim C. on 14 Dec 2006 08:57 Following up to this_address_is_for_spam(a)yahoo.co.uk (David Horne, _the_ chancellor of the royal duchy of city south and deansgate) : >Tim C. <tim.challenger(a)aon.at> wrote: > >> Following up to this_address_is_for_spam(a)yahoo.co.uk (David Horne, _the_ >> chancellor of the royal duchy of city south and deansgate) : >[] >> > I also imagine it can't be >> >too hard to find in austria the spicy pepper paste found in Croatia (and >> >probably elsewhere in the balkans?) - ajvar? >> >> It's pretty easy to find. There's a Austrian version of it in most >> supermarkets. Although it's not bad, the real thing is much nicer. >> Unfortunately it doesn't keep well once opened. So buy lots of small jars. > >I was just reading about it on wiki, and apparently most of the stuff >available in the balkans is homemade- industrial production is quite >small. I can believe that, actually. It varies greatly from one restaurant to the next. Even the jars I bought on Pag in the large supermarket looked pretty amateurish. Yummy. >It looks as if it takes time (the peeling for example) to make, >but isn't particularly difficult. I might try it. Get the grill nice and hot and bung the peppers in a sealed bag after grilling. It comes off easier. Or use a blow-torch. It is a bit of a pain >Anything with baked mushed aubergine has to be delish! One of my >favourite dishes is Bainghan Bharta- which is an indian mushed aubergine >(smoked) preparation. I'm not too keen on aubergines. Does the smokiness come from (almost) burned onions and/or garlic? That's a great technique for flavouring lentils. -- Tim C.
From: David Horne, _the_ chancellor of the royal duchy of city south and deansgate on 14 Dec 2006 09:01 Tim C. <tim.challenger(a)aon.at> wrote: > Following up to this_address_is_for_spam(a)yahoo.co.uk (David Horne, _the_ > chancellor of the royal duchy of city south and deansgate) : [ajvar] > >It looks as if it takes time (the peeling for example) to make, > >but isn't particularly difficult. I might try it. > > Get the grill nice and hot and bung the peppers in a sealed bag after > grilling. It comes off easier. Or use a blow-torch. It is a bit of a pain Especially when you don't have a blow torch! > >Anything with baked mushed aubergine has to be delish! One of my > >favourite dishes is Bainghan Bharta- which is an indian mushed aubergine > >(smoked) preparation. > > I'm not too keen on aubergines. Does the smokiness come from (almost) > burned onions and/or garlic? I'm not sure- I had thought (in India at least) that it was charcoal grilled or similar, then once soft added to the rest of the mix. -- David Horne- http://www.davidhorne.net usenet (at) davidhorne (dot) co (dot) uk http://www.davidhorne.net/pictures.html http://soundjunction.org
From: barney2 on 14 Dec 2006 16:07
In article <oko0o2tm96g4u3h7a9282m05sj7cot6h83(a)4ax.com>, padraigb(a)MUNGEDiol.ie (Padraig Breathnach) wrote: > *From:* Padraig Breathnach <padraigb(a)MUNGEDiol.ie> > *Date:* Wed, 13 Dec 2006 20:33:29 +0000 > > The first was food, and the difficulty was not solely one of language. > We do not know about Austrian cuisine; it seems to have an amount in > common with both German and central European traditions with a local > emphasis on boiled beef. It's not food we encounter often, and the > names of dishes are not as familiar to us as those of classic French > or Italian recipes. In some of the restaurants we visited the menu was > available only in German. Not only did we not know the dishes by name, > but we did not have enough German vocabulary to interpret what we > read, beyond a word here and there. Hence our ordering of halibut > thinking we were to get turbot I feel for you - I still recall my disappointment in Hamburg one time when the Nordseekrabbe turned out not to be the English near-homonym I had expected! (It was very good shrimp indeed, but by the time it arrived I had worked myself up into a frenzy of crab-anticipation.) Interesting report; thanks for taking the time to do it. |