A little good news ... at least for me ...

This year's top Cabernet wine of the Concours International Des Cabernets was awarded to non other than a Mexican wine. The town of Parras, Coahuila is located at about a 2 hour drive from where I live. It's a beautiful, quaint and picturesque place. With the perfect weather for growing grapevines.

 

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https://www.bbc.com/news/magazine-31622038
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Brennivin - a clear schnapps, made from fermented grain or potato mash and flavoured with caraway; also known as Black Death, which one Icelandic blogger says "explains a lot". She continues: "Many Icelanders never touch it, and a majority of the ones who drink it only do so when feeling patriotic, such as... when trying to impress foreign visitors."

 

...and a majority of the ones who drink it only do so when feeling patriotic such as when trying to impress foreign visitors."

Or have had waaaay to many, (decomposed shark flesh??), you gotta be desperate!
Max.

 

Brennivin Hmmm... Sounds like a common nordic liquor that I am drawing blank on the name of... Ahhh, yes, Aquavit! Not easy to find in Coastal Georgia so I've only had a couple of bottles of it over many years. Beware the fermented shark slop unless you were raised on it and even then... They consider it a delicacy but Caveat Emptor and make sure your life insurance is paid up first.

 

Or have had waaaay to many, (decomposed shark flesh??), you gotta be desperate!
Max.

Reminds me of a Swedish delicacy:

 

I'll pass on the surstromming and lutefisk but they do have one fish "delicacy" that I do like. Pickled Herring, especially the creamed variety. Good stuff!

 

I'll pass on the surstromming and lutefisk but they do have one fish "delicacy" that I do like. Pickled Herring, especially the creamed variety. Good stuff!

I've tried it for breakfast before ... absolutely delicious...

 

I went to a Japanese Restaurant one time, I sat down noticing a Gentlemen in a booth as I pass by when ordering I had no idea what was on the menu. I decided to say I’ll have what he is having thinking maybe the mysterious looking dish was good. When it arrived at my table I pull the cover to see what I ordered, I was a horrified looking at this stuff in a liquid maybe black ink from an octopus, whole creatures raw and smelly, I put my napkin down on the table and paid the bill without touching any of it.

I walked across the street to a Mexican Restaurant saying to myself I’ll never eat at a Japanese Restaurant again, horrible is all I can say.

Yuk.

kv

 

I also draw the line on "Hundred Year Old Eggs". I've seen them being eaten but no thanks, no way.

 

I walked across the street to a Mexican Restaurant

That tells me you haven't tried everything Mexican cuisine has to offer...

 

Yep, there are a few "American" dishes I will pass on too, like chitlins or pickled pigs feet.

 

pickled pigs feet.

Those have a Spaniard origin, actually...

 

I also draw the line on "Hundred Year Old Eggs". I've seen them being eaten but no thanks, no way.

On a Dare I ate a half of one, I had a Director take us out to eat and his favorite thing to do was challenge us to eat something we have never tried, his favorite restaurants were Korean, he would order the most creative things from the menu which most I would dare to eat, but if he had that look on his face like enjoying my disgust I‘l just say pass. Of course he spent time in South America traveling and working in Restaurants as a Chef, the things people of the world are eating makes me want to vomit I would rather starve, makes me wonder how humans ever survived, living like vultures on carcasses spoiled beyond comprehension.


kv

 

Then there is the English "delicacy" of Pheasant hung by the neck until dropped. In other words, until the neck rotted enough to separate from the body. Although there is something to be said for well-aged beef there is a distinction between aged and rotten stinkin maggot-ridden flesh.

 

I think to myself about early humans and the discovery of fire, suddenly a storm creates lightning and burns up a few creatures, we find them and look at the ready available meat, suddenly someone picks off a few chunks and starts eating, Yum nicely char and smoky flavor, the person next to them are disgusted, how could they eat meat, until the first guy gives them a peace to try. Suddenly we go from herbivore to Omnivore and the human race is born. Why should we go backward to eating raw or rotten? Doesn’t make sense to me.

kv

 

Suddenly we go from herbivore to Omnivore and the human race is born.

Actually, we can eat raw fish without suffering severe consequences. It's red meat that fire was able to tame for us.

 

Locally the land is scattered with ancient indigenous "Indians" kitchen middens which are mostly the oyster shells leftover from dinner. A great number of them were dug up during colonial times to create the local "Tabby" for construction. A crude but very effective concrete made by burning the shells to create quick lime and mixing that with shell and sand to cast into walls. They ate a LOT of raw seafood!

 

I walked across the street to a Mexican Restaurant saying to myself I’ll never eat at a Japanese Restaurant again, horrible is all I can say.

Shame, lots and lots of awesome food to be had in Japan. And some really gross stuff. Once working in Tokyo, we ate at a Mexican restaurant. Thought I ordered an enchilada, wasn't paying attention, just got a salad instead. (Ensalada.)

Although there is something to be said for well-aged beef

I understand that really well aged beef is green and disgusting on the outside; the good stuff is inside.

 

green and disgusting on the outside; the good stuff is inside.

Just like that rotted milk curd called cheese