Romanian Culture Essay

Romanian Culture Essay-34
Dalene enjoyed the Ursus Lemon which is a low alcohol percentage radler type beer, refreshing on a hot day. Every restaurant offers it freshly squeezed and some even put there creative spins on the beverage.From basic mint to mixed berries we tried all sorts of blends.The most peculiar thing about Romanian food is that it has a very familiar taste, but at the same time it tastes like something you've never tried before.

Dalene enjoyed the Ursus Lemon which is a low alcohol percentage radler type beer, refreshing on a hot day. Every restaurant offers it freshly squeezed and some even put there creative spins on the beverage.From basic mint to mixed berries we tried all sorts of blends.

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While in Sinca Noua more we savoured a chicken noodle soup and a pork rib and vegetable soup (bones still in) as a starter to every meal.

(pronounced michi) which is a finger sized grilled mince meat sausage, usually consisting of beef mixed with pork and sheep, and then heavily spiced with garlic, pepper and paprika.

Upon leaving Sinca Noua, our host family gave us a bag of for the journey. Instead I found there are some very nice dark beers and best of all, very cheap.

The dark beers I enjoyed were Ursus Black and Silva.

Before we arrived in Romania my idea of their typical cuisine was meat and potatoes. It is prepared differently in various regions throughout the country, but the concept is similar: .

I expected that vegetables were pretty much non-existent in Romanian food and finding a good salad would be a challenge. Meat is definitely a big part of Romanian food, and they really know how to do meat right. Salads were a challenge, at least ones without cabbage in them, but not impossible to find. My favourite variation was in Bucharest, prepared with bacon and vegetables and served in a bread bowl.But it is interesting and inviting, and it is the perfect comfort food!Pork is the most beloved "vegetable" but Romania also excels at soups and salads.Pan fried potatoes with big chunks of bacon and onions.Polenta is also a very popular Romanian side dish and it is served in various ways, the most common being , topped with cheese and sour cream (pictured top right) or with traditional cheese baked inside (middle right).Another popular liquor, is made by mixing fermented sour cherries with sugar and vodka.The quality of the drink highly depends on the quality of the fruit and it is why it is recommended that the fruit be hand picked.(bottom left) with tomatoes, carrots, onions and dill, and mashed potatoes soaked in butter (bottom right) is also popular.On another occasion I enjoyed a blended grilled meat dish served in a phylo pastry bowl to absorb all the juices from the meat.The menus also have sauces on the side (tomato and spicy) and are recommended as generally the sauce is spread thin on the dough. One thing to be aware of when ordering food in a Romanian restaurant is that main dishes do not come with sides.Peasant potatoes (pictured left) was one of our favourite side dishes and how could it not be?

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