Sunday, October 29, 2006


Coming back from Frankfurt at the Seattle airport, a very polite customs agent asked me ''so you're coming from Germany, you wouldn't by any chance brough back some German sausages?''.

Me: of course not, I don't eat meat.

It's called lying.

Few nights later a roaring Oktoberfest party was had at the house that Team Mia built. We made the traditional ''butcher's platter'' with different brats cooked with sauerkrauts, shallots, stock & bacon. Knodel (potato balls) were made from potato powder bboiled in salted water. At least 6 different type of German cold cuts were consumed with Germany beer (Troy provided the Beck mini keg). Kaoru, who was recently in Hungary, brought over Hungarian sausages & caviar while German music from Ute Lemper & Das Kauf blared from iTunes.

I thought about making the traditional ''gluwein'' - spiced hot wine that is usually drunken during the holidays - but decidedly I had too much to handle. Next year would like to roast a pig shoulder or hock wa ha ha ha.


Blogger czechpointcharlie said...

Ku - *VERY* "gemütlich" atmosphere for your own private Oktoberfest (which, strangely enough, takes place in Munich in September - and other than to say you've been there you *DON'T* want to go! Sheer gluttony and crass excess - prices jacked to boot - Munich is great; O-fest is NOT - if you ask me).

Hungarian sausages are - perhaps universally acknowledged - the best in the world. Period. I love German sausages, but oh my those (dangerous, potentially fatally so) Hungarian sausages. There's a magnificent, terrific, jaw-dropping, awe-inspiring, etc etc etc - add your own choice of superlatives here - marketplace in Budapest that, any time we go there, we have to spend an afternoon shopping - and Helena always ends up bringing home a cellar-full's worth of SCARY SAUSAGES! Bad for life longevity for sure - but oh the taste...... MMMMmmmm.

I'll refrain from comparing German and Czech beer - ah, let's be honest - BAVARIAN and Czech beer - let's just say they're the two best beer-making areas in the world. And here at least, Czech beer is MUUUCH cheaper!! And, with only one (maybe two) exceptions, soooooooooo good.

Gluwein isn't usually consumed so early in the year - wait for the snow, bro. THEN have a go!! And grog - grog is big here in Brno.

And something else popular here is a concoction called "burchak" (that's phonetically rendered - don't know if html will support Czech characters, but properly spelled it's "borčák") - it's a "young wine", actually a partially fermented grape juice, usually drunk warm. Myself, I'm not fond, but it's VERY popular here - during the Christmas season it's for sale at outdoor stands in the main squares and on the main (mostly pedestrian, and isn't *that* nice) streets downtown.

more another time - eat hearty - enjoy -

4:43 AM  

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