About Andrea Spirov
Andrea Spirov is a content developer and entrepreneur currently travelling the world with her husband, John, and living as an expat when she isn't. With a Masters in Media and Communications, Andrea is a specialist in online and is fascinated by the intersection of conversations and technology. Born in the United States, Spirov is a dual American and Australian citizen and has travelled extensively in North and South America, Europe, Australia and New Zealand. She currently blogs at InspiringTravellers.com and also takes on freelance projects and consulting work in social media and community management.
Latest Posts by Andrea Spirov
We’re enjoying our recent foray into Houston’s best restaurants so it was lovely to receive an invitation to Line & Lariat’s media dinner on Friday. Settled in under the grand ceiling of what was once the Union National Bank building, we nibbled on a variety of tasty bar bites as the evening got under way. First, shots of Dripping Springs Vodka and Raw Oysters, which I have never paired together before but quite enjoyed. The next few bites reminded us of the restaurant’s theme: modern Texas cuisine from the state’s “coast, waterways, farms and ranches.”
Chef Tyler Malson doesn’t shy away from spice. We encountered jalapeños and chilies a couple of times during the evening, beginning with Bacon Wrapped Jalapeños with Oaxaca Cheese and Lavender Syrup, then Beer Battered Texas Cheese Curds with Chipotle Ketchup and Ranch. Coffee Crusted Baby Back Ribs had a lovely flavor, reminding me that we don’t eat nearly enough Texan fare.
Malson came out to greet us before dinner, demonstrating a passion for his craft and an enthusiasm for the menu to come. The space occupied by Line & Lariat was formerly a Jean-Georges restaurant, so Malson mentioned that he had inherited a traditional French kitchen with coveted equipment. The food was certainly distinctive and original, presented to us in three courses of sampling plates with three dishes each.
The starter course featured Bacon Wrapped Grilled Quail “Wings Style”, Fried Oyster Tacos with ginger coleslaw, pico de gallo and scallion remoulade, and Gulf Coast Coconut Shrimp with a spicy tropical fruit relish. Main dishes were the Roasted Rack of Lamb with olive and tomato demi, candied lemons, potato puree and broccolini; Chile Marinated Grilled Pork Tenderloin with red rice, crispy brussels sprouts and black bean demi; and Pan Seared Scallops served with Texmati rice, aged Parmesan cheese and sautéed mushrooms. A collection of cocktails were also presented, including one featuring brown gin that I had never tried before but was delightful.
Dessert brought a Texas Gingerbread Pig with cinnamon and sugar, a Dark Chocolate Cupcake topped with vanilla butter cream and a chocolate jalapeño and Pumpkin Panna Cotta with maple syrup and spiced pecans. It was my birthday weekend so I indulged in all of it!
Afterwards we tucked in for the night upstairs at the Hotel ICON, a unique historic hotel housed in one of the earliest skyscrapers in the United States. The building was finished in 1912 but the hotel was renovated in 2012 and features modern amenities like free wireless internet throughout. The location is right downtown and along Houston’s light rail so you have access to everything along that line. There is also a complimentary downtown shuttle service providing easy access to all the centrally located attractions. Nearby are Buffalo Bayou Park, Minute Maid Field, Toyota Center, BBV Compass Stadium, trendy bars and the theatre district among others.
Our room was equipped with a stereo CD/iPod/MP3 clock radio, mini-fridge, safe, robe, TV and work desk. The hotel also has a spa, fitness center and a variety of event venues and meeting rooms. We loved the Texas-inspired artwork hanging on the walls, the comfy bed and the over-sized bathroom complete with a large spa tub and rubber ducky. All in all, a delicious evening in the heart of Houston and celebrating Houston’s heart.
We were hosted but all of our opinions are our own.
Japanese cuisine has become one of our staple favorites and we get especially excited when we find a restaurant that serves compelling dishes aside from just sushi and sashimi. So we decided to celebrate a birthday at the Houston outpost of Uchi.
I should note that most of the exciting restaurant action in the Houston metro area takes place downtown or close nearby. We live a bit further out in the Energy Corridor, so when we want to get out and have a few drinks, we have to hire a taxi. We’ve been looking into some Houston hotels over that way so we can make more of a night of it and have fewer miles to trek home afterwards when we want to go out and celebrate a special occasion.
Uchi was worth the journey, however, with friendly service and a huge menu of inventive dishes. We began with Uchi’s answer to nachos, Machi Cure. We ate this smoked baby yellowtail, yucca crisp, marcona almond, asian pear and garlic brittle concoction with our hands. The yucca crisps had a buttery, almost bacon flavor and the cool, succulent yellowtail complemented it perfectly, a sweet and salty delight that was the perfect start to our meal.
After that came the Komorebi, with dayboat scallops, potato, tomato and a quail egg. We loved the large, juicy scallops (John’s favorite!) with tiny potatoes and a runny, delicious quail egg.
Next up was Yokai Berry, with little morsels of Atlantic salmon, crisp fried dinosaur kale, Asian pear and yuzu. I’ve been obsessed with deep fried, crispy kale since first trying it at Fathom in Bar Harbor, Maine so I was delighted to see it appear on our table, slid in between pieces of delicious fresh salmon, sweet pears and tiny berries.
Our last dish before the sushi rolls was the Bacon Tataki, which was composed of pork belly, black lime, cilantro, scallion and an espresso fish caramel. Who can resist pork belly on a menu? These generous chunks melted in our mouths and the only wish we had for this plate was more of the incredible sauce.
Our Mustang roll was the first one to arrive, filled with freshwater eel, yellowtail, tobiko and avocado. Served with a generous helping of eel sauce for dipping, this is just the way I like my sushi rolls: simple, small and with my favorite kinds of seafood rolled inside.
This was followed by Uchi’s California roll, with krab, avocado and cucumber. We made a mistake here and didn’t specify that we wanted the more expensive version, which is made with snow crab. This roll was nice but I’m sure we would have preferred the snow crab.
The desserts at Uchi are as delicious as they look and so beautifully presented. We ordered the Lime Ash Sorbet with chocolate croquant, meringue and kefir lime, as well as the Peanut-butter Semifreddo, served with apple-miso sorbet. I’m not sure if they did this because of John’s birthday or they read my mind as I tossed between the lime ash and the lemon gelato, but when the desserts came out the Lemon Gelato with pistachios and white balsamic was with them, on the house. Every bite of these treats was heaven.
John and I are huge Nobu fans and I think the rule we always have when we dine there applies to Uchi as well. The sushi rolls are delicious but I think there are so many incredible things on the rest of the menu to try that we never get sushi at these places. After all, one can find sushi rolls at any other Japanese restaurant. What Uchi is doing with their inventive cold and hot plates makes those dishes worthy of trying as many as you have room for. An exception here would be the fresh sashimi selections shipped to them directly from Japan and sold in limited quantities at the top of the specials menu. We missed out on those but were definitely intrigued.
Enthralled with the concept we’d discovered at Restaurant Gwendolyn in San Antonio, we were eager to try something like it in our own backyard. Underbelly is the pioneering restaurant of Chef Chris Shepherd, a man determined to tell the story of Houston food while staying true to local, organic principles.
Settling in at our American Walnut table with my father during a weeknight, we were eager to peruse the menu. Such diversity! Referring later to the website I learned that Shepherd has been inspired by all aspects of Houston’s culinary and cultural history, drawing on many influences. This certainly showed in the selections on offer.
I cook at home almost exclusively these days because I have strict standards about where my food comes from. Occasionally we’ll venture out but I usually insist on the food being organic and local (at home we use a produce delivery company that sources from local producers). Underbelly fit these criteria perfectly. Shepherd does all his butchery in house and has a relationship with local farmers, ranchers and fishermen. Our waiter told us that nothing served comes from more than 150 miles of the restaurant.
Everything on the menu here is meant to be shared, like tapas. A few dishes are large, family-style platters, which made us especially happy that we were eating with Dad. The more people you bring, the more dishes you can try! We began with Warm Slow Dough Bread served with Smoky Pit Butter, which smelled heavenly and was quickly pulled apart for dipping.
Next came the Creole Shrimp and Squash Casserole with its crackly topping and creamy texture. This was John’s favorite dish of the starters and also scored big points with me. After that we were on to the tender, flavorful Roasted Eggplant, Tahini Vinaigrette and Hummus – a perfect trio. Finally we had the Korean Braised Goat & Dumplings. This was a spicy dish and seemed perhaps a little overcooked – though this could just be our interpretation. We’ve had many goat dishes and are used to larger more succulent cubes of the meat and a different sauce. It still won points for surprising us though.
We chose the Slow Cooked Pork Roast, Tomatoes, Onions and Tzatziki for our main course. This was an incredible dish featuring some of the most tender pork I’ve ever had. The tomatoes were fresh and plentiful and everything went well with the sauce. I’ve had a lot of Greek food but never the pairing of pork with tzatziki – a wonderful combination.
We couldn’t pass up dessert and opted for their signature sweet finale: Caramel Popcorn Pot de crème with Fried Pretzel and Vanilla Ice Cream. I could have eaten about five of these – I’m a sucker for the pairing of sweet and salty and the flavor of the crème was divine. All in all we enjoyed our experience at Underbelly. The service was excellent and the food not only fresh but inventive too. It was difficult to decide what to order from so many tempting offerings. And this is what you want in a restaurant: a place that is committed to its values with a warm, inviting atmosphere and the element of surprise.
Underbelly is located at 1100 Westheimer Road in Houston, Texas (underbellyhouston.com)
I’m not going to lie. Dreams of eating delicious lobster were definitely one of the primary driving forces that caused us to take our big summer holiday in Maine. Fresh lobster is everywhere and we didn’t gobble up nearly enough on our trip.
One of the most endearing things about the lobster is the price. Head to a restaurant anywhere else in the country and you can expect to pay perhaps $80-120 for a lobster tail. In Maine we sat down to 2 3/4 lb lobsters (each) and, with side dishes, walked out with a bill of less than $70. The prices vary, of course, but you’ll be able to afford the lobster experience in Maine. With the warming of Maine ocean water, the population has not been kept in check, which has meant a glut of lobsters at reduced prices.
It’s easy to try lobster at one of the many lobster shacks along the coast. Just tell the staff what size lobster you would like to enjoy and they will do the rest. Choose your side dishes and beverages and then head to the seating area where you’ll join the other lobstah’ lovah’s.
The bib is crucial. Eating lobster is messy. You’ll be cracking them yourself, which involves a lot of trial and error if you’re new to the game. Then there’s the squirting of lemon juice that never goes where you intend it to and the melted butter to contend with. It took me three times to escape the scene without having lobster in my hair.
Eating these delicious creatures is easy once you know the technique. First, hold the lobster from the back and twist off the two large claws at the first joint. Remove the joints from the claws. Use the nutcracker to crack the claw and joint pieces, using the pick to remove the meat. Dip in butter as you go as desired. When you’ve eaten all the juicy, delicious meat from the claws, it’s time to move on to the tail meat.
Hold the back of the lobster firmly with one hand and the tail in the other. Twist gently to separate. Remove all the green and red waste material from the meat (it’s called tomalley and it’s full of mercury and other toxins that you don’t want to eat). Then lay the tail sideways on your plate, curling it in a circle. Use the heel of your hand to press down on the tail until you hear crunching. This will make it easy to pull the shell off the tail. Hold the tail with the underside facing you and pull at the sides where the legs are to open the shell. Now you get to enjoy the fun part: eating the succulent tail meat. Hopefully you haven’t run out of butter yet! When you’re finished you can extract the meat from the legs and smaller claws by biting down on the pieces and using your teeth to squeeze the meat out.
The lobster shacks have some other items on the menu besides just whole lobsters. John first tried a lobster roll but decided that there just wasn’t enough meat there to satisfy him. So he stuck to whole lobsters from there on out. Many of the lobster shacks will ship lobsters anywhere in the United States so if you haven’t had your fill you can always take the number of your favorite shack and order them from home! We only ate five between us during our time in Maine and I know that wasn’t nearly enough.
Have you tried Maine lobster?
Never mind the gorgeous scenery — Maine is a place to come to eat! Aside from the ubiquitous lobster, I never really thought of Maine as a foodie destination before arriving. But since our first meal at the famous Becky’s Diner in Portland we were hooked.
Lobster pizza at Cafe Miranda in Rockland
Maine cuisine is creative, fresh and inspiring. In every town we visited there was a variety of unique restaurants and cafes, which offered up organic, local and seasonal ingredients. We never had to look far for a good meal. Be sure to check out the classic diners for an authentic Maine experience.
Tasty fare at the Mainely Meat BBQ – Atlantic Brewing Company, Bar Harbor
Recently I wrote about having to change my diet and lifestyle for health reasons. Those who are on “alternative” diets like mine will have no trouble finding food in Maine. Not only did I find gluten-free bread and baked goods in most places, I also enjoyed local, organic produce and inventive dishes. Vegetarians and vegans will have no trouble finding excellent meals across the state. Just pick up a copy of Green & Healthy Maine for a directory of healthy offerings.
Flavored popcorn at Fog Bar in Rockland
Here is a list of places we taste-tested (and approved) while we were there:
Becky’s Diner - 390 Commercial St., 207.773.7070
Miyake - 468 Fore St., 207.871.9170
Cafe Miranda – 15 Oak St., 207.594.2034
Primo – 2 South Main St., 207.596.0770
Fathom – Cnr. Cottage and Bridge Sts., 207.288.9664
Mainely Meat BBQ, Atlantic Brewing Company - 15 Knox Rd., 207.288.9200
Lamb Wowie at Cafe Miranda
Be sure to book ahead during busy seasons like summer because these places get very crowded!
What’s your favorite place to eat in Maine?
Aside from being France’s wine capital, Bordeaux is also a premier gourmet city. We found so many restaurants on offer that it was difficult to choose. Not to mention the fine food shops and gourmet staples like canelé cakes, lamb, oysters, foie gras and cured meat. It’s just as easy to get excited about the food in Bordeaux as it is the regional wines. Here’s a quick guide on where to eat well in Bordeaux (it won’t be difficult!)
Roasted veal from Cafe Lavinal in Medoc
What To Eat
If it’s authentic dishes from the region you are after, be sure to enjoy a rib steak (entrecote) with Bordelaise sauce or any of the fresh fish and shellfish on offer. Near Bordeaux are important meat producing regions like Bazas (for beef) and Pauillac (for lamb). Traditional French fare like snails, tripe, foie gras, duck confit and, of course, cheese are plentiful and everything is fresh. Vegetable lovers are also catered for with delicious Blaye asparagus, truffles and mushrooms (cepes). Local specialties continue with eel, chicken, Medoc pork belly, canelé cakes and macaroons.
Lobster cooked in fricassee; mashed potatoes with vanilla and Sauternes stock juice at Les Pavillon des Boulevards
Where To Eat
Start your day as the French do and (if you choose not to take breakfast at your hotel) enjoy a simple coffee and croissant at a café or bakery. Save that appetite for lunch where you can linger over a three course meal.
If you’re hungry in between, or trying to eat cheap, you’ll have no trouble on your holidays anywhere in France. Simply head to one of the supermarkets, which will have plenty of fresh ingredients for a picnic, including ready-made sandwiches and salads.
Dinner in Bordeaux is usually between 7.30 and 9pm and it will be difficult to choose a venue. From brasseries to Michelin-starred restaurants, Bordeaux is full of delicious places to dine. Le Bordeaux brasserie has incredible dishes in an unbeatable historic atmosphere, or tuck into Cote de Boeuf for two and a well-priced bottle at La Brasserie Bordelaise (50 rue Saint Rémi, www.brasserie-bordelaise.fr) – be sure to book ahead as this place is always packed. For a fine dining experience, we recommend Le Pavillon des Boulevards (120, rue de la Croix de Seguey, 05 56 81 51 02).
Where To Shop
Don’t miss the many gourmet food shops around town for your picnic along the quays or souvenir shopping. Bordeaux also has quite a few markets, the main one being Le Marche des Capucins at Place des Capucins (every day except Monday).
For cheese, Baud et Millet (19 Rue Huguerie) and Fromagerie Deruelle (66 Rue du Pas St George) both have excellent selections. Bread lovers must visit Fabrique Pain et Bricoles (47 Pas St Georges) while those with a sweet tooth will enjoy Palais des Saveurs (69 Rue du Palais Gallien) and Antoine (19 Cours Portal). You’re sure to find more of your own favourites around town. For spices, check out Dock des Epices (20 rue Saint-James). We were hard pressed to walk a street that didn’t have some sort of shop offering exquisite edibles, so just use your senses and explore.
Pair your selections with a bottle from any of the fine wine shops around town and just enjoy the day!
If you do only one thing in Lyon, be sure to eat. Eat a lot. Spare no expense. Try everything, even if you’ve never heard of it before or it falls outside your normal gastronomic comfort zone. Just eat.
Lyon is home to 2,000 restaurants, 14 of which have been awarded Michelin stars for 2013. The tradition of incredible cuisine in Lyon began in the late 19th and 20th centuries with a group of women called the ‘Mère Lyonnaises,’ or “Lyon mothers.” Wealthy families at that time had to let their cooks go and some of these women went on to find work in local restaurants or to start their own. And so began the ‘bouchons,’ which are the small traditional restaurants of Lyon that serve up local specialties in a convivial atmosphere. You’ll often be eating at long tables with family-sized portions of at least some of the dishes to be shared.
The region is known for its excellent produce. So what you’re eating didn’t come from very far away. It doesn’t matter where you eat or at what price range; the food will be fresh and local. We had dinners at both a bouchon and a brasserie, and one lunch and one dinner each at Michelin-starred restaurants. Perhaps I’ll stop talking now and just do a little show and tell about what we ate. We paid for these meals on our own, by the way, so there is no bias here. The food was absolutely sensational.
A long dégustation lunch at Mère Brazier (12, Rue Royale, lamerebrazier.fr, two Michelin stars) is a foodie must. Just relax as we did and ask them to choose some wines to pair with each course and you cannot go wrong. Long lunches are a French birthright and you can rationalize away the bill by reminding yourself that this isn’t just a meal, it’s a cultural mainstay.
I have been enjoying my review of these photos and the menus that accompany them (don’t forget to ask for your ‘copie du menu’ as you leave) because I speak enough French to get around and I really try hard to speak as much of the language as possible when I’m in the country. It’s particularly helpful in France because even in the large cities you will encounter many people who don’t speak much or any English. Of course, in the finer restaurants English is almost always spoken and you can often get an English menu. But I am stubborn! Anyway, sitting here now translating the menu at home, I had no idea there were frogs accompanying the snails in this dish but it was absolutely delightful. As were the two seafood dishes that followed. Above Snails and frogs on watercress with raw and cooked asparagus and a garlic emulsion at Mere Brazier.
Crustaceans with a citrus emulsion at Mere Brazier
Scallops with lemon, green pepper and fennel at Mere Brazier.
At a bouchon, the first course may be a trio of salads, as we found at the wonderful Le Bouchon des Filles (20, rue Sergent-Blandan, 04 78 30 40 44). Typical bouchon dishes include (in English): chitterling sausage, dumplings, different chicken dishes, roasted pork and all kinds of offal. I had actually never seen a “triperie” until visiting Lyon.
Salads at Le Bouchon des Filles included a traditional ‘salade Lyonnaise’ (right), one that was like a coleslaw with spicy mustard and another with lentils. They’re all delicious but don’t fill up!
Our second Michelin-starred experience was at Le Gourmet de Sèze (129, Rue de Sèze, le-gourmet-de-seze.com, one star). Here I had one of my most memorable dishes in Lyon. Again, I did not know what it was and could not figure it out with the waiter due to a language barrier but I should have known it was one of my all-time favourite things to eat: sweetbreads.
Veal sweetbreads with a creamy Port glaze, creamed peas and glazed carrots at Le Gourmet de Seze.
Main dishes are always a bit heartier, even more so at the bouchons…
A large quenelle (ground fish dumpling) at Le Bouchon de Filles
Blood sausage with apples in a crispy puff pastry at Le Bouchon des Filles
Move over Argentina. This blood sausage was the best I’ve ever tasted and the pairing with warm baked apples in a pastry was divine. The blood sausage (boudin noir) is traditionally served with apples (pommes). Look out for it. Back at Mère Brazier, we were enjoying pigeon during the main course, which I’ve never had before but thoroughly enjoyed.
Pigeon breast with glazed turnips; the puff pastry sits atop a portion of giblet consomme with wasabi and lime – at Mere Brazier
Mère Brazier is an important historical restaurant in Lyon. Mère Brazier was the first woman to receive three Michelin stars. It was here that France’s most famous chef, Lyon-based Paul Bocuse, did his apprenticeship. Since 2008 the executive chef here is Mathieu Viannay – and he is doing a spectacular job.
Tender delicious roasted lamb with a cauliflower tart at Le Gourmet de Seze
We really should skip the cheese course but that is impossible for us when in France – we love it too much. At least if you are eating so much at lunch you have the evening to recover…
Cheese plate at Le Gourmet de Seze
The reason to skip the cheese becomes apparent when you realize how seriously the French take dessert. The sweets never stop coming, each one more beautiful and decadent than the last. The French are also obsessed with chocolate fondant, which is great because we are too.
Chocolate fondant with caramel ice cream at Le Bouchon des Filles
Chocolate fondant at Le Gourmet de Seze
The best madeleine I’ve ever had at Mere Brazier, with other sweets
My beautiful lychee and grapefruit dessert at Mere Brazier
Three more desserts at Le Gourmet de Seze
It’s also fun to try new things when dining in a foreign country. Our big discovery in Lyon was a drink called Chartreuse. It’s green.
And it’s 54%. Something I would only try after already having an aperitif and sharing a bottle of Pinot Noir with my husband.
It’s made, surprisingly, by monks from Grenoble with 130 different herbal extracts. If you’re thinking a medicinal taste, I might say yes but that would be doing this liqueur a tremendous disservice. It’s pretty delicious, starting out very sweet in your mouth but with a powerful, extremely complicated finish. I couldn’t have more than one or two sips, albeit big sips. But I couldn’t believe how much I liked it.
I know I’m not alone in my enjoyment of visiting foreign grocery stores and markets when I travel. Today I thought I’d take you on a little tour of a typical supermarket in Norway, which I visit once a week to buy our groceries. We have several major chains in Norway and they pretty much dominate the food shopping scene for better or worse. In Stavanger I’m familiar with ICA, Co-op, Rimi, Kiwi, Rema 1000 and, my personal favourite, Helgo Meny. Meny has the best selection of international brands and food though the prices can sometimes be a bit higher than the others. Rema 1000 is the bargain store for me, but that doesn’t mean it’s bad. These photos are from there and Co-op.
The first thing to remember on a visit to a Norwegian supermarket is to bring along a 10 kr coin because you’ll usually need it to provide a deposit for the shopping trolley if you wish to use one. Otherwise just grab a plastic basket at the front of the store when you enter.
I’ve only photographed the things that I find to be unique to supermarkets in Norway for this post. The rest of the items can usually be found elsewhere in the world. I find the selections in some of the stores to be quite limited, both in the range of brands and also in the availability of sizes. As I mentioned in a recent post you don’t find a lot of bulk items in Norway. In some shopping categories, however, the selection is tremendous. Look at the range of fish cakes, fish balls, shrimp, caviar in a tube and other fish products available here, for example.
In this section you’ll also find that mayonnaise in a tube that is popular in Europe, a variety of prepared cold salads and quite a few varieties of jarred fish. I really need to be more adventurous in my eating habits here in Norway and try some of this stuff. I assume these are Norwegian dietary staples because this section exists in every supermarket. I rarely eat processed foods so this is the main reason I haven’t explored the cold seafood section.
Norwegians love their sausages so there is also always a large sausage and cold meats section of the supermarket. The bacon here is delicious, though I do prefer to buy my sausages and bacon at the butcher in Stavanger town centre.
I am in love with the bread section of the store. We’ve been stupidly buying packaged sliced bread until I recently started exploring the fresh bread loaves and the slicing machine. Just select your loaves from the huge variety, remove from the paper wrapping, place the entire loaf into the automatic slicer and close the lid. The bread is cut automatically and then you simply place it onto the metal rack (see it sitting at an angle there?) and slide the paper wrapper back on. Most shops have plastic bags that you can put the bread in before placing the paper back on (the cashier will need the barcode on the outside so don’t forget) – handy if you want to freeze the bread.
Another must-try for me…sandwich spread in a tube. These are flavoured cheese spreads that come in varieties like ham and bacon. I’m wary of products like this in any country, but should probably give it a go…
If you’re after fresh fish, some of the grocery stores will have a counter where you can ask to have fillets sliced from the large pieces. I serve ørrefillet once a week – it’s trout and it’s delicious, especially when the skin is crisp. Salmon is also available. We’ve only tried another white fish once – because I don’t really know what they are, I just stick to the ones I know are good. Norwegians also eat lutefisk, which you can sometimes find in this section of the supermarket. Sometimes this is translated as ‘rotten fish.’ It’s made using air-dried or salted whitefish and lye, giving it a gelatinous texture. John tried this in a restaurant with his co-workers once but I have not been so adventurous. I also see things like fish organs at the counter. As you would expect, Norwegians enjoy their fish. I recommend Helgo Meny if you want to explore this section of the supermarket – their counters usually have the widest variety and, I think, some of the freshest offerings.
I tried making this the other day – it translates to paella rice but is actually more of a porridge that requires a ton of milk to make. It’s tasty enough but I find it to be more of a meal than a side dish. Perhaps for breakfast on a cold morning?
Most Norwegian supermarkets have large Asian sections, which is wonderful for some variety. If you want to make sushi, Thai or Indian food, you won’t have trouble finding ingredients. Though I prefer the smaller Asian grocery stores for these items. Mexican food is also popular and several brands of Tex-Mex staples may be found.
Apologies for the blur but it wouldn’t be a Norwegian supermarket post of I didn’t show you the famous Norwegian brown cheese. Brunost is a caremelised whey cheese that tastes a little like hardened peanut butter to me. It’s slightly sweet and usually served in thin slices, perhaps on a piece of toast. The Fløtemysost is a variation made from cow’s milk that is more mild, though as you can see from this photo, there are several varieties of Brunost to choose from.
It can be easy to avoid products that are bad for your health in Norway for a couple of reasons. The first is price. Here you can see that a six-pack of Coca-cola costs around $10. So we don’t drink soda here. Ever. The prices help me avoid the candy aisle as well (John is not so good about this). Another reason I feel I’m eating healthier in Norway is the requirement for labelling of GMO food.
Sometimes you’ll find random things in a supermarket, like this almost entire aisle side devoted to yarn at my local Rema 1000.
Once you’ve finished shopping it’s time to head to the checkout counters. This is my least favourite part of the shopping experience because there is usually a line. Cost-cutting is a must for businesses here so I’ve never seen more than two cashiers working at the same time. Once it’s your turn, prepare for the mad scramble if you buy a lot of stuff at once. Norwegian cashiers must be some of the highest paid in the world but I’m pretty sure they also have the easiest job. They don’t bag anything so you have to hurry to pack all of your things. It’s a race because you only have the one person behind you as a buffer. If they are slow in packing, you have to move faster so the purchases of the person after him don’t start crowding yours on the conveyor belt. Some of the cashiers don’t even have to count change. They simply insert each bill into the correct slot on a large machine and the correct amount of change is spit back out. How’s that for progress?