Merica, the land of the brave and the home of the free or something like that. Everything is measured in non-metric, or as one local put it (tongue firmly in cheek) “freedom units“.
It’s been a while since I wrote anything. Life … has been pretty busy, I broke my ankle a few months ago, actual work has been extremely demanding and my dog ate my homework, which is really strange cos I have a cat. So when I received a message on facebook from a follower stating that I had 7 days to eat something strange or huge or they would leave, I realised how long it had been between eats. Also that I’ve been neglecting my readers, followers and creativity.
My meanderings through various cities inevitably lead me to the city market.
I find markets to be places where you can always find a plethora of local food that you mightn’t always get from a restaurant. I’m a believer that you can’t really experience a country until you eat it. A market is a great place to start.
The ViktualienMarkt in Munich is a gourmet foodies paradise. Stalls line the streets filled with rows upon rows of Bavarian specialities, as many kinds of wurst as you can poke a sausage at, cheese wheels that are the size of small children, bakeries stacked full of bread, pretzels also the size of small children and fruit and veg stands bursting with the season’s latest (white asparagus right now).
Munich markets are not really a place for a vego … though who really knows what’s in all those sausages anyway?
Speaking of sausages, you can have any kind of sausage you want. Dried black sausages, white sausages, spicy sausages and even pretzel “breze” sausages. I had to try a breze salami, if only because it looked like a pretzel shaped turd. It was ok. Honestly, just like salami, only turd shaped.
Have you ever heard of a rollmop?
I squealed with delight when I saw these at the fishmongers. If you haven’t tried one then you’re seriously missing out, though the taste and texture is somewhat of an … acquired taste.
A rollmop is a piece of pickled herring rolled (hence the name) around a gherkin or pickle. Usually they are pinned together with toothpicks and you eat them cold. If you’re a fan of pickles then I’d recommend you try them. Just hold your nose as the pickling and fish smell can be a little nosey.
Cold. Pickled. Fish and gherkin. mmm
I could have walked around forever eating all the goods in the Markt but a couple of bread rolls with Blood speck (bacon) and Paprika speck sausages in them, a rollmop and a litre of beer to wash it down makes for a great bargain lunch.
Plus a poo shaped salami.
I put a call out on The Facebook to find out what people’s thoughts on public BBQs are.
My reason for asking? I’ve always been a little hesitant to use them.
A black, gelatinous, smelly, preserved egg…
Sounds appealing right?