Pitchfork Festival in Chicago

I enjoy the Pitchfork Festival which is the beat festival in Chicago city. The food is some of the best Festival food around. There are plenty of Festival food from corn on the cob to burgers, but then there was curry from Iowa City, Cevapcici, Thai, Vegan-friendly options, several pulled pork sandwich choices, and more and what is even better is that it is extremely affordable and even though you can bring in your own water, even that remains a low $2 per bottle. Chicago is the most famous travel city in the state of Illinois which is very beautiful and nice city. Chicago is known as the White City. This city is one of largest metropolitan area and third latest city in the United States of Illinois with the population of 2.8 millions. I found this great accommodation from an online reservation hotels site which gives me a list of cheap hotels in chicago with all the facilities at discount offer. The city is the most popular destination, nightlife, sightseeing, cheap hotels and one of the most attraction points for tourists.

I feel surprisingly sprightly after only 4 hours kip. Am just on the train to Vienna now, is only an hour away so it’s a wee tiddler after some of the monsters I’ve been on.

1 hour later and it’s hello country number 8.

The hostel is pretty nice. I’ve just been sat in a lovely summer garden at the back with the sun-a-shining and listening to one of the Glaswegian lads (Cass) I’m knocking about with put out his tunes on the guitar. I was well impressed with his style of playing and he has a good voice on him too. I wouldn’t be surprised to see him doing very well sometime soon.

I’ve booked an extra night in Vienna which will take me up until Saturday and then I’ll be looking to make my way to Slovenia. Down, down, deeper and down eh.

Tonight it’s more football on the idiot box for a change, these lads are all Celtic fans (apart from Geoff who’s St Mirren all the way) so they’re after watching the 2nd leg of the Arsenal game obviously. Forgive me Del, but It’d be a lonely life as a traveller if you hold people’s footballing affinity against ‘em. Though first and foremost a City fan, the team I look out for once past Hadrian’s is Gers.

Do you know it’s nearly 16:00 and I’m yet to eat a thing yet, this is becoming an all too regular occurrence. I’m off to remedy it now.

Actually I didn’t remedy it until around 4 hours later but when I did I had a belter cevapcici at a gaff named Mariahilferbrau (I can’t find a link). I’d already tried this dish many years ago in Bosnia and it was even better 2nd time round. The various meals everyone else were scoffing looked just as tantalising.

Am now watching the Arsenal vs Celtic game in Flanagans (it’s a Bermudan bar by the way, hold on, wait a minute, no I got that wrong, I can confirm that’s it’s actually an Irish bar) where I’ll also be taking in the Carling Cold Cup game of Crystal Palace vs The Mighty Blues tomorrow night. It’s not going too swell for my new pal’s team though, with them being 4-0 down on aggregate.

One of many graduates from the academy of footballing excellence has just entered the fray so all is not lost for them, the fearsome Willo Flood. He has the physique of a 9 year old and the boat-race of a 74 year old.

Game over and Celtic well beaten. Hell of a strike by Donati at the end though mind.

After that it was down to The Travel Shack which is just round the corner from the hostel. It’s like a hostel bar without the hostel, well worth a look if you’re a backpacker as that’s what it’s geared up for.

Croatian classics for the District:

PHOTO by ROSHEILA ROBLES

South Shores Meat Shop once seemed from a different time as much as a different place. The Croatian-minded store is the kind of neighborhood market that’s been eradicated by history, marginalized to the point of near nonexistence by the human pursuit of hyper-convenience. It’s a throwback to simpler and smarter days, staffed by knowledgeable craftsmen understanding of every facet of their work. But for as foreign as South Shores may seem to modern kitchen traditions, the market has endeared itself to San Pedro, so much so that a San Pedro without South Shores is beyond culinary comprehension.

The shop’s enduring success is owed in large part to owner Darko Skracic, who arrived on American soil some 40 years ago. Skracic has molded South Shores into a family operation that’s as welcoming a butcher shop as you’re likely to find. As a result, it’s become a crucial component of San Pedro’s Croatian community and the town as a whole, operating as a supplier for local restaurants (including reigning pizza champion Pavich’s Brick Oven Pizzeria) and home cooks alike.

Raw, freshly butchered meat is the primary product here, but South Shores also assembles a number of respectable sandwiches. There are both hot and cold options, spanning the traditional range of deli meats like roast beef, turkey, capicola and more. Stuffed in a spongy roll is the meat of your choice, plus lettuce, red onion, tomato, peppers and provolone. There’s no doubt these are good sandwiches, but they approach neither the belly-busting size of those from Busy Bee Market nor the unerring quality of those from Angelo’s Italian Deli.

The prize of South Shores is cevapcici. The skinless sausages are a Balkan staple, stubby beef logs that are loaded with garlic and grilled. There are a few cevapcici sources in San Pedro, but South Shores is one of the best. Though traditionally served on their own (with perhaps a scoop of sour cream or a pile of onions), the sausages are incredibly versatile. They’re great folded up in flatbread, pounded out into burger-like patties or even cooked in the morning as a breakfast-sausage stand-in. Plus, they’re cheap: you can score about eight fresh sausages for right around $5.

Being a full-scale butcher shop, South Shores also stocks all kinds of excellent and economical meats that shame their pre-packaged counterparts. Racks of lamb and massive pork chops are common purchases, though the market also capably handles fish. Consider a cut of swordfish, halibut or salmon marinated in a mix of Skracic’s Old World ingredients—garlic, lemon, olive oil and white wine.

South Shores also maintains a small selection of Croatian essentials. Ajvar, a pureed relish of eggplant, red bell peppers, garlic, paprika and chilies, is a universal condiment about as common as ketchup that pairs extremely well with cevapcici or a hunk of flatbread. It’s available in both mild and spicy varieties, the latter of which measures a significant spike on the capsaicin scale. There are also olive oils as pure and powerful as those from Italy and Greece, potent sea salts that crush most commercial competition and bags of the highest quality Turkish coffee.

But because South Shores is indeed more than just a meat shop, it also provides the building blocks for dessert. If sour cherry jellies don’t spark sweet dreams, jars of pekmez od sljiva also line the counters, a smooth, spreadable plum butter that’s great slathered inside crepes and equally good spooned onto mountainous scoops of ice cream.

SOUTH SHORES MEAT SHOP 2308 S WESTERN AVE | SAN PEDRO 90732 | 310.831.0044 | OPEN DAILY | FOOD FOR TWO $10-20

Sommarens största händelse i Östersund

Storsjöyran har varit en av sommarens höjdpunkter här i Jämtland i många år. Då är det folkfest i Stan, stora delar av centrum stängs av. Massor av världsartister blandas med lokala förmågor.

Veckan innan byggs det upp en hel liten restaurangstad, nere vid hamnen. Jag var ute med en god Vän igår och tittade runt på utbudet. Det finns nåt för alla smaker.

Vi valde en nykomling, Gyllene Prag från Göteborg är här och gästspelar. Vi åt Tjeckisk Husmanskost, som var ett riktigt bra LCHF-alternativ. Stekt, panerad ost ( bara lite ströbröd som panering ), Cêvapcici, avlånga smala ” korvar” av köttfärs, god majonnässås och salsa. Till det sallad och stekt potatis, men potatisen hoppade jag över. Hade inte kameran med, så det blir ingen bild på maten idag, men Du får en länk till Gyllene Prag’s Hemsida istället. Så får Du se vad Tjeckisk, traditionell mat har att erbjuda. Gott var det.

http://www.gylleneprag.se/

Youtube-klippet i början, hittade jag på Storsjöyrans hemsida. Det är vår egen Jämtländska nationalsång, Jämtlandssången, som spelas. På lördag vid midnatt är Stortorget i Östersund fyllt till brädden av Jämtar och tillresta Storsvenskar, som sjunger Jämtlandssången.

Före det  håller alltid vår President, Ewert Ljusberg, ett inspirerande tal till sina undersåtar. Lite lokalpatriotiskt, en del på skämt, men också en del på allvar. För att stärka en avfolkningsbygd och förbättra vår relation till omvärlden. Det är en mäktig upplevelse.

Länk till Storsjöyran, så Du får se vad vi har att erbjuda här sista veckan i Juli, varje år.

http://www.storsjoyran.se/

Storsjön med fjällen i bakgrunden, en vacker åskvädersdag i Juli

]]> http://menumaking.wordpress.com/2009/07/22/homecooked-meal/ Wed, 22 Jul 2009 01:32:42 +0000 missmenu http://menumaking.wordpress.com/2009/07/22/homecooked-meal/

After a two-week business trip, Miss Menu is elated, delighted and downright pleased as punch to be home at last. And I could think of no better way to welcome me home than one of my favorite summer meals: Ćevapčići (chi-VOP-chi-chee).

Since my dad returned from a trip to Yugoslavia in the late 1960s, the grilled meat dish has been one of his favorites. The first week of August often finds our family celebrating his birthday with our take on the meal: grilled mini meatballs, a big bowl of diced paradise salat (more commonly known as diced tomatoes), a plate full of pomme frites and a heaping pile of sliced peppers dressed in vinaigrette.

It’s crucial to serve this meal only at the height of summer, when tomatoes are at their peak. And a sprinkling of basil on top of the tomatoes certainly does no harm. The beauty of this meal is its simplicity: the grilled flavor of the meat, the freshness of the tomatoes, the brightness of the peppers. If you construct each bite just right, you’ll find yourself with a flavor explosion on your hands.

Wash it all down with a Pilsner Urquell and you have yourself a meal.

The Menu Family Ćevapčići Dinner
Serves 5-6

Ćevapčići – Mix together a pound of ground beef and a pound of hot pork sausage. Roll into balls the size of a walnut and string on two wooden skewers. Grill over high heat until crispy and cooked through, rotating as needed.

Pomme Frites – To keep things simple, we recommend an oven baked version of the potatoes, instead of the traditional french fried. Slice a handful of potatoes (or a small bag of fingerlings, your choice) into wedges. Dress with olive oil, salt and pepper and layer on a baking sheet lined with foil. Bake for 35-45 minutes at 400 degrees, flipping sides halfway through, until the potatoes are browned and crispy.

Tomatoes, AKA Paradise Salat - Find 2 or 3 of the ripest tomatoes you can find. Dice and heap in a bowl.

Peppers – Thinly slice a handful of peppers – red, yellow and orange bell peppers make for a pretty plate, with some jalapeno chopped in for a gentle spice – and pile on a platter. Dress with a sprinkling of balsamic vinegar, olive oil, salt and pepper.

10 dag hovädzieho mäsa, 15 dag bravčového mäsa, 10 dag baranieho mäsa, 6 dag masti, 6 dag cibule, horčica, soľ, čierne korenie

Všetky druhy mäsa zomelieme, okoreníme, posolíme a sformujeme do tvaru valčekov asi 5 cm dlhých. Opečieme ich na masti a podávame s horčicou, pokrájanou cibuľou a opekanými zemiakmi.

San Pedro’s Croatian pizzeria for this week’s LA Times:

PHOTO by MARK BOSTER / LA TIMES

It takes a determined climb to get all the way up to Pavich’s Brick Oven Pizzeria, a tiny restaurant parked at the peak of a steep San Pedro hill. It’s a haul, but the pizzeria is a beacon of local flavor, a neighborhood spot surrounded by a tract of hilltop homes. And for owner Zdenko Pavic, that’s the perfect place to serve his mammoth pizzas and Croatian classics that capture the harbor town’s immigrant history.

Pavic himself arrived in San Pedro by way of war, leaving Croatia in 1995 as conflicts continued to tear apart the former Yugoslavian state. After first settling in Dallas, he moved to San Pedro in 1999. Now, with his wife, Mirela, and their two children, Pavic is turning his nearly 1-year-old pizzeria into a crucial piece of San Pedro’s Croatian community.

Squeezed in next to a liquor store and a laundromat, the restaurant is a long, narrow space completely consumed by its kitchen. Pavich’s is so small that there isn’t even room for a flattop grill — that has to be stationed outside for open-air cooking. Likewise, the restaurant’s only table is forced out front, where diners can chat with Pavic as he grills meats in between prepping pizzas.

That mixed menu may not seem like a natural fit, but Pavic explains otherwise. “In Europe, everyone near the Mediterranean knows how to make pizza,” he says. “It’s just like how in California, everyone knows how to make burritos.” Still, knowledge doesn’t always mean know-how. But Pavich’s Pizzeria ably displays know-how with each of its excellent pies.

The pizzas here are massive, offered only in a one-size-fills-all 18 inches. After they’re pulled from the restaurant’s hulking brick oven, where the crust cooks with a brisk, blackening intensity, they’re cut into huge slices that take two hands to hold.

The most popular pizza is the Croatian. It has a whole pantry’s worth of toppings: bell peppers, mushrooms, red onions, olives, tomatoes, mozzarella, a sprinkling of feta and slices of smoked beef, which Pavic says better handles the heat than its pork counterpart. What’s remarkable about the Croatian pizza is its balance, as it captures equally the sweet streaks of the peppers and tomatoes, the tart tang of the feta and the smoky notes of the mushrooms and beef.

Simpler pizzas, like Italian sausage and classic Margherita, are also available among the nearly dozen options. But for diversity, try combining two different pies. Pavic will smartly suggest what he calls the San Pedro pizza, which marries half of the Italian-influenced quattro gusti (ham, mushrooms, artichokes and mozzarella) with half of the Croatian for a pairing that’s practically a cross-section of the port town itself.

Pavich’s also employs its brick oven for hefty calzones. Unlike the overly doughy renditions found elsewhere, these calzones are crisp, thin-skinned pockets. They’re packed with any pizza ingredients you like, meaning you can construct a Croatian calzone with smoked beef and bell peppers just as easily as one loaded with roasted pork and pineapple.

The rest of the menu trends toward Croatian specialties. Cevapcici, garlicky beef links that look like breakfast sausages, are served simply with somun, a spongy flatbread baked in the brick oven, and diced raw onion.

Pljeskavica is a more complete meal. The superb 7-inch sandwich is a sort-of Croatian burger that repurposes the cevapcici (pounded flat into a patty) and somun (used here as a bun). It’s completed with lettuce, roasted peppers and garlic sauce.

Pavich’s also offers lighter plates like sarma, cabbage leaves stuffed with ground beef and rice, and a salad somewhat curiously called pasta fagioli, made with pasta, white beans, carrots, green beans, peas, corn and more of that smoked beef (what Pavic calls “beef prosciutto”).

Because Pavich’s Pizzeria is so embedded in its neighborhood, most customers can retreat to their dining rooms to partition their pies. But if all you have is a driver’s seat, pick up your order, grab a couple of Mama Ocllo’s buttery alfajores (Peruvian shortbread cookies) from the nearby Baltic Bakery and wind your way down Gaffey Street instead.

At its end is Angels Gate Park, where you can approximate your own Mediterranean experience — the ocean lapping against the cliffs below, the craggy silhouette of Catalina in the distance and a perfect slice of pizza in your hands.

Pavich’s Brick Oven Pizzeria, 2311 S. Alma St., San Pedro, (310) 519-1200, pavichspizza.com. Open 11 a.m. to 8 p.m. daily. Food for two: $15-25.

Vi har snöat in lite på senapssås nu. Både jag och dottern är periodare när det gäller mat.

Goda cevapcici från Lidl steks i mycket smör. Därefter har jag i en rejäl klutt osötad senap och rör om. Häller på vispgrädde och låter alltihop tjockna. Klart!

Till detta tomatklyftor och bitar av gul paprika.

Idag hittade jag den supergoda Cevapcicin på Lidl. Perfekt mat när det måste gå lite fort.

Jag stekte dem i mycket smör och hällde därefter på grädde. Cevapcicin är färdigkryddad och det blir en väldigt god sås på det här viset.

Tillbehören är en sallad på isberg, tomat och purjo. Dressing på majonnäs och grädde med örtkryddor.

Nach einem Tag im steirischen Outback, wurde am 27. Dezember wieder in der Landeshauptstadt Graz gespeist.  Die Auswahl beschränkte sich auf das Basisangebot, weshalb ein Kreuzer der Grossauer-Imperiums (Grazer Gastronom, der ebenfalls Göser Bräu und Restaurant am Schloßberg besitzt) von den Testern geentert wurde: das Glöckl Bräu im Bermudadreieck.

Als Starter wurde  ein gemischter Salat geordert, schön in der Aufmachung, geschmacklos im Abgang.

Die Hauptspeisen bestritten auf Seiten der Erfahrung des Alters ein “Zander auf Fenchelpüree” und auf Seiten des jugendlichen Leichtsinns eine kroatische Portion “Cevapcici”. Während man an der Cevapcici nichts aussetzen konnte, außer das der Koch vom Würzen keine Ahnung hat und ein Grobmotoriker für die Zwiebel zuständig war,

hatte es der Zander an sich, oder besser gesagt unter sich. Serviert auf einer Anhäufung von Püree, das für ein komplettes Pflegeheim ausgereicht hätte, war der Zander auch von der Konsistenz und vom Geschmack her nicht von seiner Unterlage zu unterscheiden. Die gestalterische Komponente wurde durch Bremsspuren aus Balsamico und zwei Salatblättern farblich abgerundet.

Passen dazu wurden weiße Mischung (für den geneigten Leser aus Deutschland: Weißweinschorle) und Saftmischgetränke verköstigt.

Auf der allseits beliebten kunlinarischen Kernölskala bekommt das Glöckl Bräu 2 von 10 Punkten und das Service 8/10. Man sollte wirklich kein Restaurant schlecht reden/schreiben, aber diese Lokalität empfiehlt sich wirklich nur, wenn auch die Altsteirische Schmankerlstube geschlossene Türen aufweist.

Passende Musik für ein Essen in diesem Lokal:

Sur les conseils d’une amie croate, sitôt arrivés a Sarajevo, nous avons mis notre radar pour trouver la specialité locale, le cevapcici…. et il ne nous a pas fallut longtemps avant d’en trouvé un… En Bosnie, le cevapcici est le fast food local, il y a autant de restos rapides qui vendent des cevapcici a Sarajevo que de Mac Donalds à Paris. C’est composé de petites saucisses qui se mangent dans un pain pita avec des oignons.

A déguster avec une bonne bière

Et le café bosniaque …

Não. Você não vai morrer de amores por Zagreb à primeira vista. Mas aos pouquinhos, com a simpatia dos moradores e com a mistura certa entre oriente e ocidente, ela vai te conquistar.

Zagreb, assim como outras cidades que visitamos, era dividida em duas partes: a parte alta e mais antiga e a parte baixa e mais nova. Na parte alta se concentram a maioria dos museus e igrejas enquanto que a parte baixa é recheada de galerias e lojas. Mas dá pra visitar tudo a pé.

O coração da cidade é a praça Bana Jelacica. De lá, uma escadaria leva ao Dolac, um famoso mercadão a céu aberto. A leste fica a Catedral, com suas belas torres, e o Kaptol. Mais acima, passando pelo Portão de Pedra, chegamos à cidade alta. Interessante observar o teto da igreja de São Marco (em reforma) adornado com os escudos da Croácia.

Desça pela rua Tkalciceva, onde estão concentrados a maioria dos cafés e bares do centro, e peça uma pivo de fabricação própria na cervejaria Medvedgrad. Pra acompanhar, uma porção de cevapcici, bolinhos de carne fritos acompanhados de cebola crua e pão. Ou então um apimentado goulash de carne. Mas não coma os dois juntos… vai por mim.

Nossa inexplicável aversão por museus até o presente momento, nos levou a passar uma manhã em Samobor, cidadezinha ao pé do morro bem perto de Zagreb. Lá o tempo parece ter congelado. Vale passar uma tarde por lá. Se tiver disposição, suba morro acima através da mata até as ruínas do castelo medieval.

Enfim, Zagreb é para aqueles que gostam de viver a cidade. Aqui, aprender com a cultura do povo é mais valioso do que visitar museus. Dê um tempo a Zagreb e, de algum jeito, ela vai acabar te conquistando.

Ieri sono stato vicino a Muggia a mangiare cevapcici, forse per l’ultima volta da queste parti. Io ho mangiato i cevapcici e le zanzare hanno mangiato me.
E alla fine non hanno neanche pagato il conto.

By Barbara Rolek

Marinko “Mike” Gvero and his mother, Jovanka Damjanovic 

You’ll think you’re in Baba’s (grandmother’s) kitchen when you sit down to a meal at Balkan Restaurant in Merrillville, Ind. This no-frills place with white tablecloths is easy to miss, tucked away as it is on West 80th Place. So look sharp. You don’t want to pass this one by. 

Owned by Mirko and Jovanka Damjanovic, and Radovan Trivunovic, the restaurant is managed by the Damjanovics’ son, Marinko “Mike” Gvero. If the food doesn’t charm you (and it should), Mike certainly will. He’s an affable host and makes you feel comfortable the moment you step inside.

Open since July 1, the restaurant features comfort food familiar to Serbians, Croatians, Yugoslavians, Romanians, Macedonians, Bulgarians, and other Eastern Europeans. But, actually, anyone who enjoys good food would like these offerings that make you feel warm and fuzzy inside.

Everything is made from scratch and à la minute, which means “to order.” So, if you have to wait a little longer than at a fast-food restaurant for your meal, you’ll know why.

A recent visit to Jovanka’s spotless kitchen revealed just what fresh cooking means. Tomatoes and peppers are not pre-diced and the potatoes for the homemade french fries are peeled and cut only when a customer places an order.

Jovanka says she cooks at the restaurant the way she would for her family. That can only mean one thing — lovingly prepared authentic Eastern European food!

For step-by-step photo instructions to make ”Selsko Meso” (pork tenderloin with onions, mushrooms, green peppers and tomatoes), visit http://easteuropeanfood.about.com/od/recipestepbyste1/ss/selskomesostep.htm on my About.Com Web site.

Entrées are huge and reasonable. They come with homemade mashed potatoes (Jovanka makes them with half-and-half!) or homemade french fries, coleslaw, diced onions, soup, bread and “kajmak” (that delicious spread that is a cross between butter and cream cheese).

When I visited, the soup of the day was a golden “Pileca Corba” (chicken noodle) with chunks of chicken that had the flavor only achieved by long, slow cooking. 

Here are just a few of Balkan’s other offerings: ”Sarska” (a 2-pound hamburger stuffed with mozzarella cheese), “Zaviok” (grilled pork tenderloin wrapped with bacon and stuffed with mozzarella cheese, ham, mushrooms, pickles and yogurt), ”Leskovacki Ustipak” (a ground beef patty with garlic, hot peppers, mozzarella cheese and ham), “Raznjici” (pork kebabs), “Manastirski Dvojnik” (pork tenderloin stuffed with mozzarella cheese), “Bela Vesalica” (grilled pork tenderloin).

And then there’s “Kremenadle” (twin pork steaks), “Gulas” (goulash made with beef tips), “Cevapi” (grilled sausages), “Pljeskavica” (a giant grilled meat patty), and “Schnitzels” (breaded veal steak). Hot peppers are optional with any of these dishes.

 On top of all this, they offer omelets, “Shopska” (salad with cucumbers, tomatoes, green peppers and feta cheese), American burgers, chicken strips and shrimp, Turkish coffee and more.

Don’t miss dessert — “Palacinke” (crepes filled with bananas and chocolate and topped with more chocolate and whipped cream, or with jam or plain).

Among the amenities are beer and wine, live entertainment on Fridays and Saturdays, and accommodation for private parties up to 120. And if you can’t fit all your ”Slava” guests in your house, here’s a place to hold it. Best of all, you won’t have to do all that cooking yourself!

Are you hungry yet? You’ve got to give Balkan Restaurant a try.

Balkan Restaurant, 44 W. 80th Place, Merrillville, IN 46410

219.736.7784 or 219.512.3974

Hours: 11 a.m. to 11 p.m. Wednesdays, Thursdays and Sundays; 11 a.m. to 3 a.m. Fridays and Saturdays; closed Mondays and Tuesdays

Prices: $5.95 to $16.95

suxxus’ Leibgerichte:

Pizza: am liebsten Salami & Pepperoni Salami, Magherita oder mit Muscheln
Fast alles vom Grill: Hühner, Schweine und Putenfleisch, am liebsten mit ner Kräuter Knoblauch Sosse
Italienische Küche: Spaghetti, Lasagne etc.
Chinesische Gerichte: Gebratener Reis/Nudeln mit Gemüse und Fleisch
Bohnen mit Speck (für echte Landstreicher) ^^
Cevapcici mit Pommes
Diverse Burger von McDonalds/Burger King
Leberkäse
Palatschinken
Wiener Schnitzel mit Pommes
Die Gemüsesuppe meiner Oma 
uvm…

LorenorZorro’s Leibgerichte:

Ein gutes Wiener Schnitzerl
Grillhendl mit Pommes
ALLES was gegrillt ist… Fleisch, Gemüse, Brot…
Fische: Lachs, Zander und die Klassischen Fischstäbchen.
Wild: Hirsch, Hase und alles was einem in Österreichs Wäldern so vor die Flinte kommt.
Chinesisch: Sushi, Frühlingsrollen, Knusprige Ente uvm.
Pizza: Jede Art von Pizza mit ausnahme von Mehresfrüchten.

…so jetzt hab ich Hunger bekommen und werde deshalb etwas essen gehen ^^