Czech/Slovak

Goulash, spaetzle, sheep cheese with bacon.

Korean

xmas dinner before and after

hang in there

I've been saving up for, and shall be recovering from xmas dinner, and am therefore somewhat abstaining from indulging in the gastronomic spoils of New York. While you await further updates of my conquests, read this very interesting article from the Times about menus. No mention, however, of establishments that don't use menus...such as the greatest restaurant on earth, where I ate this.

mer norske mat

Fiskeboller, geitost, aquavit. To make fiskeboller, after you've used all the good parts of a fish, you then take all the shitty parts like the head and tail and grind them into a pulp, then add some flour and fry them.

steamed tongue taco

two things immeasurably superior to their more popular couterparts

Guinness *in Ireland* and wild strawberries. (These are old. I forgot I had them).

Why we eat what we eat

Please excuse my break in format. This isn't something I ate, but something I listened to. If you have a little time I highly suggest you feast your ears on this.

www.princeton.edu/WebMedia/podcast/20070306reichl.mp3

Razor clams, something cooked in a log, lotus root, and a revolting surprise

This was my first experience eating frog. It was also therefore my first experience gnawing on something, spitting it out and then realizing it was a frog's backbone.