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Czeching out the beer and fare
By Henry Henrik |
August 22, 2010, Sunday
|
Print Edition
Print Edition
THE dark beer ran smoothly down the side of the ice-cold beer glass and at a snail's pace it mixed with the light beer that was already in the glass. As I took the first sip I dipped my whole nose in the large foamy hat-like cover. The beer slid effortlessly down my throat. In the big beer drinking country, the Czech Republic, the mix of light and dark beer is common and tastes a bit sweet and ale-like.
After enjoying my unique beer, I sat down to eat. The first act was a potato, mushroom, egg and dill soup. It would be perfect when you come home on a cold winter day. The dill taste stood out most.
The second act was a plate of tender meat and some sort of bread dumpling, all surrounded by a delicious creamy brown sauce. The meat and the sauce-soaked dumplings went down to my stomach as fast as a fat kid on a water slide. In other words, I liked it.
The last act in the Czech Pavilion stole the show -- a big plate of three desserts. One apfelstrudel, one bun with jam and cream on top -- the buns' consistency and taste reminded me of a donut -- and one sponge cake with berries. This sweet extravaganza gave me the biggest sugar trip since I ate an entire box of chocolates as a kid. My favorite in this magical trio was the donut-bun with jam and cream.
Of course, I did my regular appearance in the kitchen, this time shuffling around carrots and onion in a large, hot pan. I enjoy interacting with chefs in different restaurants -- it enlarges the visit. Afterward I strolled through the pavilion and was invited to make my own scent. A thing like a diadem was placed on my head, somehow recording my feelings, and from that a small machine produced a tiny bottle of my very own scent.
That's all folks! Stay hungry!
For more Hungry Henrik visit www.swedenexpo.cn
P.S. -- Next week we have a special guest.
After enjoying my unique beer, I sat down to eat. The first act was a potato, mushroom, egg and dill soup. It would be perfect when you come home on a cold winter day. The dill taste stood out most.
The second act was a plate of tender meat and some sort of bread dumpling, all surrounded by a delicious creamy brown sauce. The meat and the sauce-soaked dumplings went down to my stomach as fast as a fat kid on a water slide. In other words, I liked it.
The last act in the Czech Pavilion stole the show -- a big plate of three desserts. One apfelstrudel, one bun with jam and cream on top -- the buns' consistency and taste reminded me of a donut -- and one sponge cake with berries. This sweet extravaganza gave me the biggest sugar trip since I ate an entire box of chocolates as a kid. My favorite in this magical trio was the donut-bun with jam and cream.
Of course, I did my regular appearance in the kitchen, this time shuffling around carrots and onion in a large, hot pan. I enjoy interacting with chefs in different restaurants -- it enlarges the visit. Afterward I strolled through the pavilion and was invited to make my own scent. A thing like a diadem was placed on my head, somehow recording my feelings, and from that a small machine produced a tiny bottle of my very own scent.
That's all folks! Stay hungry!
For more Hungry Henrik visit www.swedenexpo.cn
P.S. -- Next week we have a special guest.
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