Around the World in the Hetzel Kitchen

Photo courtesy of user Bernard Blanc on flickr. Location : Main part is in Western Europe.  However, five former overseas territories were made part of France proper, and they are in South America, the Caribbean, the Indian Ocean, and Southern Africa. Area : Over 550,000 sq km (main part); 43rd largest in the world          Slightly less than the size of Texas Population : Over 65.5 million; 21st highest in the world Capital : Paris Nuclear Electricity : 53% of total install capacity; 1st in the world Kevin's favorite link about France:  The Complete Military History of France (not for the easily offended) Sources: CIA Factbook This was still while we were in Virginia, so it has been a while.  I apologize for any lack of detail...my memory may have gotten a little fried during all of this travel. I knew that France would be big and important in my cooking travels.  It, unfortunately, also corresponded with the craziness of get...

Brief history : Croatia was part of the Austro-Hungarian Empire until the close of WWI.  Later it was part of Yugoslavia until they declared independence in 1991.  It took four more years to clear out most of the Serb armies. Location : Southeasten Europe, between Bosnia and Slovenia Area : Over 56,500 sq km; 127th largest in the world          Slightly smaller than West Virginia Natural Hazards : Destructive earthquakes Language : Croatian Biggest ethnic group : Croats Population : Almost 4.5 million; 124th most in the world Capital : Zagreb Source: CIA Factbook Croatian cuisine seems to be pretty varied throughout this relatively small country.  There were a lot of dishes to choose from, which was rather exciting.  Goulash was listed, but I have traditionally associated that with Hungary.  Rather than just looking at information about their cuisine, I decided to make my choice based on the recipes themselves. Pasticada ...

A brief recap for the amnesiacs among us.  Here is Part One  in whole. We already have some rice and shredded kale.  The embassy recommended Feijoada, which is basically a lot of meat plus a little bit of other stuff.  No store remained untoched in my quest for all of the parts.  There is still a... Last time for Brazil, I promise. So what is that meat that I haven't introduced you to yet?  My recipe books calls it out as optional: one pork foot, eat, tail, tongue.  If that is optional, I'm not touching it, right? Except then I saw it at the Commissary.  If it is staring me in the face, can I really walk away?  It is authentic!  Plus then I could write about it!  I would like to introduce to you: the pig's foot. I told Kevin to react appropriately to it. Tesla investigated.  Curie would have none of it. *Shudder* To prove to you what it is. The real problem here is what in the world do I do with it?...