There are pretentious expressions, like this food is for your heart, or for your senses or such, sometime the food is just for your stomach

There are pretentious expressions, like this food is for your heart, or for your senses or such, sometime the food is just for your stomach
Basic, simple, meaty food. You know, the kind that makes your stomach happy.
This year I didn’t manage to attend Ignat traditions but I’, publishing a few old but not published before pictures. They deserved publishing from the first time, but due to their violence I was a bit skeptical.
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Handy hands: they make the world move.
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A man is hard at work so the others will enjoy the flavor.
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Supposedly, is all about balance, a little of this and a little of that and you will reach equilibrium.
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This is simply meat. Juicy, tasty, fine cooked meat. What else to add?
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Anyone craving for some tasty meats?
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After in previous posts I may have engrossed some with explicit pictures from traditional pig slaughtering>, is probably the time to show some pleasant-looking pork based food. From Caru’ cu bere in Bucharest (the same place I enjoyed papanași a while ago), here’s what they call, in the English language menu “Romanian pork shank served with pan fried sauerkraut, polenta, horseradish and chili pepper” (ro: ciolan de porc cu varză călită, mămăligă, hrean și ardei iute). This is a serving for two, the dish is large enough.
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Friends who visited Spain keep telling me about jamón, the local speciality. I wasn’t there yet, can’t tell if it is up to its reputation, I can only show you some regular Romanian smoked ham. Not bad.
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Take a big loaf of mutton pastrami, cut in into pieces. Optionally, at the same time fill some glasses with must (or wine)
Grill the pastrami. Optionally cut the grilled pieces into smaller, bite-sized pieces.
In parallel, prepare a bowl of mamaliga.
Eat the pastrami with mamaliga. You will want the must too.
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This is a less known way to cook sarmale: get a pumpkin and take out the seeds. Fill the interior with uncooked sarmale and whatever else is needed: tomatoes, peppers, smoked bacon, herbs.
Put in in the oven and let it cook.
Take it out when done.
Serve the sarmale together with a bit of cooked pumpkin pulp. Enjoy.
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Saramură is a traditional Romanian dish, made most of the time from fish. You start by grilling the fish (mullet in this case)
Then put the meat in a salty sauce (brine) with garlic, hot peppers and vegetables. Served with mămăligă.
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That day it was a holiday and the tradition it was to eat fish (on top of that, fish is a Bengali speciality), so the streets of the Ukhra village were full with fish vendors. They were happy so see me, a white man, something unusual there and very eager to get photographed.
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Shooting at the volcanoes is nice and exciting, but it won’t keep the hunger away. Travelling trough beautiful landscapes is also nice and exciting, but it also won’t keep the hunger away. You need real food for that. And as the volcanoes are located in the Buzău county, what is more appropriate than Pleșcoi sausages (cîrnați de Pleșcoi)? And plenty of them, eat until you can’t eat more and then eat some more 😀
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