Travel Tips: What To Eat In Edinburgh
Yesterday I listed the must-try foods in Glasgow, so to continue with that fine Scottish theme today’s list will center around Edinburgh. I covered the things to do in Edinburgh as part of my second travel destination posts and mentioned the delicious chicken curry pie in Aberfoyle. These are the foods that made our Edinburgh short list, though you can get many of them in either city:
Haggis: This rather gross-looking dish simmers in boiled water an hour or two before being served and it’s no wonder why: its contents. Diced sheep’s liver, lungs and heart are mixed with onions, oatmeal, and special seasonings before being stuffed in sheep’s stomach to cook (though there are vegetarian versions available that look just as unappetizing). This dish is mostly eaten over a large breakfast, but is also served with turnips and potatoes for dinner.
Soor Plums: These hard candies (yes, candy) are sour plum-flavored, bright green boiled sweets that are sold by the quarter-pound in paper bags.
Black Bun: This isn’t the kind of fruit cake that you receive during the holidays as some terrible joke or as your very own “piece of coal.” This fruit cake, which is shaped more like a loaf of bread, contains raisins, currants, orange peel, almonds, cinnamon, ginger, black pepper, and allspice at its center that is entirely covered with pastry.
Arbroath Smokies: These special smoked haddock are sold in supermarkets in the UK (and online) by a small group of businesses who use a single recipe from the tiny town of Auchmithie. (more…)
Travel Tips: What To Eat In Glasgow
Shortbread: Those buttery, crumbly, melt-in-your-mouth cookies that come in tins during the holidays are a staple in Glasgow – and they’re better than the holiday ones. They use the same basic ingredients – sugar, cream, butter, and condensed milk – so I can’t be sure if it’s just that the location makes them richer or if they’ve added a little something extra (more butter, perhaps?) that the rest of us are missing out on.
Black Pudding: Don’t be fooled by its name: this meaty concoction is in no way a pudding you’d recognize. It is made of pork blood, pork fat, onions, and oatmeal that have been smashed together into what almost resembles a patty.
Square Sausage: No matter what you call it (it goes by Lorne Sausage or sliced sausage as well), this breakfast regular is comprised of ground pork, ground beef, bread crumbs, and a mild seasoning that will keep you full for several hours with no shortage of protein.
Fish & Chips: Duck into any one of a number of “chippies” for this UK dish that is exactly what it sounds like: battered fish and fried potatoes. (more…)
Travel Tips: What To Eat In Warsaw
I do a lot of research before I pick a new destination, probably too much for any sane person. I read (or skim) travel guides, websites like tripadvisor, travel magazines (from Travel + Leisure to National Geographic), and other travel blogs looking for information on what to pack, what to wear, local insights, as well as the basics (such as voltage converters). These resources can be great when trying to decide where to go on my next trip or if I’m just adding to my (too long and ever-growing) list of places I need to visit.
I try not to over-research every place I go, though. There is something to be said for visiting a place on a whim, for wandering off the paths you had mapped (in your head), for staying out too late at a blues jam session when you need to be up early the next day.
Traveling is about
what you want to do,
not what everyone else says you should do.
The thing I investigate most is food. I am, by most others’ standards, an adventurous eater: I will eat (and probably love) anything that may or may not resemble food if you put it in front of me and call it a delicacy or specialty.
Burn-your-esophagus-spicy? Still alive? Oh, it has tentacles and they’re rubbery? Slime? You have to eat the tail and then suck the juices from its brain? It used to be green, has six legs, and hopped about in the grass before you caught the clacking thing? (more…)