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Drinking the World Every Afternoon

Asking for a Friend: Does This Slovenian Spirit Actually Exist?

Apr.20.17

Asking for a Friend: Does This Slovenian Spirit Actually Exist?

by Dave Hazzan

Ruda in Ljubljana

On our final night in Slovenia, our hosts asked us if we would like to try some of their ruda. It came in a clear, unlabelled glass bottle, with sprigs of grass and slices of lime inside. It was the color of mint-flavored Listerine. They said they’d made it themselves from a local herb they’d collected out in the hills. It tasted quite pleasant for a hard liquor, like a limey, herbal schnapps.

Slovenians are hard drinkers, even by Central European standards. They consume a respectable 11.6 liters (about 10 quarts) of pure alcohol a year, which places them 24th on the World Health Organization (WHO)’s rankings of the heaviest drinking nations.

They have two major beer breweries, Lasko and Union, both of which produce very little for export. What they do export, a lady at the Union brewery told me, mostly goes to Slovenians abroad, like Melania Trump. Plus there are all the local artisanal and microbreweries. (Which is not to say Melania drinks Lasko or Union. I’m pretty sure she’s blasted 24/7, but that’s just a theory.)

Slovenians are also incredibly proud of their wine, and boast 28,000 wineries around the country. This equals an astonishing one winery for every 71 people. Again, most of that is drunk happily at home.

Finally, on the spirits end, there’s a whole line of brandies and liqueurs to send you over the edge. Borovnicke is a special kind of nasty, a sweet, syrupy blueberry liqueur that tastes like Robitussin. On the other hand, there is Viljamovka Paradiso No. 4, a clear pear brandy that is mellow, slightly sweet, and a brilliant accompaniment to an evening watching Slovenians go about their business in the central market.

But there is no ruda on the menu. Our hosts told us you can’t buy it at a shop or find it on a menu. You’ve got to roll up your pants, get out there into the wild, and pick the ingredients yourself.

I went online to verify this information for myself, and I could find nothing. Ruda doesn’t exist at the Slovenian liquor store. It doesn’t exist on Google. It doesn’t exist on any websites dedicated to Slovenian liquor, country liquor, or liquor of any sort. Ruda is not real—except we drank it.

Had our hosts played a joke on us? I had double-checked the name and spelling when they gave it to me. Had they invented the stuff? Were they giggling away, because they’d really just fed us grass and lime ethanol?

I’ll give them the benefit of the doubt, and assume ruda is all over Slovenia, just kept hush. It’s in the cities, in the hills. Ruda exists if I will it to.

Forget Peanuts and Cracker Jack, Try Chicken and Cheese

Aug.18.17

Forget Peanuts and Cracker Jack, Try Chicken and Cheese

by Emily Ziemski

This week, we’re running a series on our favorite stadium eats from around the world.

Empanadas in the Dominican Republic

Merengue blasts from the loudspeakers dotted around the outskirts of the field while fans scream unabashedly at their favorite—and least favorite—players. Baseball in the Dominican Republic has a few unique elements. One is that all baseball fields feature natural grass—infield and outfield—never turf. Another is the food.

Some go for “La Bandera Dominicana”: a well-balanced meal of rice, red kidney beans, and stewed chicken, which literally translates to “the Dominican flag.” The beans, rice, and chicken are supposed to correspond to the red, white, and blue of the flag. (Some liberties are taken with the color of the chicken.) Others spectators forgo balancing this full plate and opt for a smaller, but no less tasty snack.

The ideal stadium snack shouldn’t just taste good—it should also be practical; easy to eat and also easy to hold. Like the empanada, a love letter to flaky, deep-fried pastry. In Santo Domingo, it’s foolish to show up to a baseball game without grabbing an empanada first. There’s nothing better than biting into a warm pastelito and savoring the small drop of grease that migrates from the paper bag onto your hand.

This one is pollo queso; chicken and cheese. Forget peanuts and cracker jack, this is a classic baseball pairing. And don’t forget to wash it down with El Presidente, the beloved local pilsner.

Photo by: Daniela Batya

A Salty, Meaty Snack for Watching Others Exert Themselves in Pursuit of Soccer Glory

Aug.17.17

A Salty, Meaty Snack for Watching Others Exert Themselves in Pursuit of Soccer Glory

by Emily Ziemski

This week, we’re running a series on our favorite stadium eats from around the world.

Pork Gyros in the Bahamas

There’s a lot of running happening on this beach, but it definitely isn’t Baywatch. Hundreds are gathered on blisteringly hot metal benches to watch one of the most impressive athletic feats of all—running barefoot on scorching sand in pursuit of soccer glory.

Witnessing all of this calorie-burning can work up an appetite, so it’s important to have a protein-heavy snack on hand. Enter the gyro—a salty, meaty, hearty nosh. A gyro isn’t necessarily the first thing you think of for suitable beach food, and it probably won’t help anyone feel beach-body ready. But it’s satisfying, which is of course much more important.

Beach soccer is only in its ninth recognized national federation year, but gyros have been a stadium food staple here since the late 1880s. Greek food became a mainstay of the Archipelago when immigrants came to the Bahamas to kick-start the sponge harvesting industry. By the early 1900s, the Greek settlers began opening their own restaurants.

The thin slices of perfectly cooked pork slide from the rotisserie like butter, and are placed in a soft, warm, charred pita along with tzatziki. Every bite is a perfect blend of charred meat and cool, creamy sauce. With the gentle breeze, it’s wise to tote a snack that’s easy to eat, and will be safe from wind and sand—such as the gyro, which comes neatly wrapped.

Photo by: Otishka Ferguson

The World Champion of Noodle Cups

Aug.16.17

The World Champion of Noodle Cups

by Emily Ziemski

This week, we’re running a series on our favorite stadium eats from around the world.

Jajang in Korea

Sporting matches come with a whole lot of nerves and stress. Perched at the edges of their seats, millions of viewers anxiously watch their teams vie for glory. That, on top of the stress drinking, probably leads to a lot of upset stomachs. But Daejeon Stadium in South Korea has the perfect food to combat those nerves.

Noodle cups aren’t anything novel. The Jajang noodle cup, upon first glance, looks like any other noodle product, wrapped in cellophane. The unassuming brown package advertises what looks to be a monochrome beef stew. But it delivers so much more.

Jajang is named after the savory black sauce used in a Chinese-Korean fusion dish called jajangmyeon. Jajangmyeon is made mostly of noodles and pork chunks. The Jajang noodle cup pulls from the jajangmyeon sauce, which is roast beans and caramel. It also has what the package promises to be “large” beef-flavored flakes.

As a connoisseur of cheap noodle packs, a.k.a. a grad student, I can confidently say this might just be the winner among stadium eats, clocking in at roughly USD$1.13 per pack. And it’s a far cry from the average chicken-flavored packets.

Setting itself apart from the rest by using a liquid base, instead of the usual packet of powder, the result is something that feels a little more homemade and a little less college dorm-made. The thick, wheat noodles cling to the sauce, creating the perfect bite every time. This hearty, saucy, slurpy treat is perfect for an evening game, when the sun has set and some of the heat has gone out of its residual glow.

These packets sell out like hotcakes in grocery stores, so the best place to snag one of these may actually be a soccer match.

Photo by: Issa Del Sol

So Much More Than Corn-on-the-Cob

Aug.15.17

So Much More Than Corn-on-the-Cob

by Emily Ziemski

This week, we’re running a series on our favorite stadium eats from around the world.

Esquites in Mexico

The number one sport in Mexico is association soccer—no surprise. There’s a deep love for fútbal in Mexico. During important matches, the country grinds to a halt as people crowd into stadiums to watch the games. The country is one of only six to qualify for every FIFA World Cup consecutively since 1994.

But, the real star inside these arenas is elote, or Mexican street corn.

Esquites, the portable version of elote, may be one of the most satisfying things that can be purchased in a cup. Roughly translated as “little corn cup” there’s nothing little about the pleasure that comes with a spoonful of Mexican street corn.

Corn is a staple in traditional Mexican cooking, but esquites is what to eat when cheering on your favorite team. Some esquites are boiled, the buttery-yellow kernels submerged in hot water until tender, but the best kind are roasted in a seasoned pan over an open flame until the kernels blister and char, usually accompanied by onions. Traditional esquites must use mature corn—not fresh or dried.

The warm corn is then coated in mayo and cotija cheese. A little gooey, a little melty, the dish is then topped off with a burst of lime juice and chili powder. Occasionally, fresh pequin chilis are used, but it’s simpler to use the powder for churning out mass amounts in stadiums.

Each mouthful is a burst of sunshine with bright citrus and warm, creamy mayo, with a little bit of a kick. The perfect thing to keep your mouth occupied when you’re not screaming at the referees.

Photo by: Enid Ayala

Nothing Says “Play Ball!” Like Hot Noodles

Aug.14.17

Nothing Says “Play Ball!” Like Hot Noodles

by Emily Ziemski

This week, we’re running a series on our favorite stadium eats from around the world.

Udon in Japan

The crack of a bat; the slurp of noodles. These are the sounds that fill baseball stadiums across Japan. Forget portable snacks; for baseball fans that flood the 12 NPB—Nippon Professional Baseball—stadiums throughout Japan, it’s all about one thing: a steaming bowl of udon.

Throughout the open arena, spectators balance brightly colored umbrellas and tiny bowls garnished with aonori—seaweed powder—and katsuobushi—fish flakes. Chants rise up over the bleachers and are thrown across the divide as fans root for their chosen team.

Others choose classic fare like gyoza, edamame, and bento boxes. And though you can get hamburgers and hot dogs, nothing says “Play Ball!” here like digging into a pot of hot noodles.

The stadium food may be a far cry from peanuts and hot dogs, but it still hits on the ideal trinity of summer junk food: chewy, salty, and umami. Udon, a classic Japanese street food, involves thick, buckwheat flour noodles, nori (seaweed), and crunchy vegetables like green onions that bring color to the beige tangle of noodles. Occasionally, a generous mayonnaise drizzle makes an appearance.

Some hybridized versions include stuffing the noodles into hot dog buns, and some even chop up hot dogs into the noodles as a meaty garnish. Perhaps the only downside to this savory dish is that tossing the coated noodles in outrage over a bad call or an opposing team’s run would involve quite the cleanup. Save your edamame shells for your unsportsmanlike conduct.

At Japan’s oldest ballpark, Meiji Jingu Stadium, you can bring your own food and drinks inside—but isn’t part of the whole sports experience paying exorbitant prices for refreshments? In true sports stadium fashion, a small, generic beer is still going to cost you an arm and a leg—roughly $10 USD.

Photo by: Kagawa YMG

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