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eating anageographically

Weird things, given that I'm an American of German and Polish ancestry who grew up in the mid-Atlantic U.S.:

The first time I ate matzah ball soup was in Las Vegas. (2002, Backstage Deli at Luxor)

The first time I ate a pierogi was in Japan. (2005, Poland pavilion at the World's Fair in Aichi Prefecture)

Both were quite good.

This entry was originally posted at http://bokunenjin.dreamwidth.org/6914.html.



( 7 comments — Leave a comment )
May. 8th, 2010 02:14 am (UTC)
How did it take you so long to eat pierogi -- YOUR'E FROM PITTSBURGH!?
May. 8th, 2010 11:52 am (UTC)
I know, I know. It's possible that I was fed pierogi as a toddler, but I have no memory of it.

The weirdness of the opłatek and pink borscht at my Polish relatives' Christmas Eve dinner turned me off Polish food as a kid. My loss, obviously, but it made me leery even of stuff like pierogi that even a picky kid like me shouldn't have found objectionable.
May. 10th, 2010 08:47 pm (UTC)
I'm with Katie - I've still not had a pierogi :) I have however had knishes which are basically the same thing, so maybe I'd eat pierogi :)
May. 8th, 2010 06:06 am (UTC)
Hm. The best tiramisu I've ever had was in Manila...

But the first time I've ever had matzah ball soup was only a few weeks ago - I had been under the misapprehension that it was made with beef broth.

I find it kind of fascinating the experiences we can manage to completely miss.
May. 8th, 2010 04:03 pm (UTC)
I've never had freshly made pierogi, but I grew up with the kind you buy frozen from the store and fry in onions. I've never had matzah, and I've never been outside the U.S., though I'd like to travel someday. At this point, I'll need to be prepared to read ingredient lists wherever I go before making any trips.

The real question now, though, is whether you've had sauerkraut chocolate cake.
May. 10th, 2010 12:42 am (UTC)
Sauerkraut chocolate cake? I admit I've never had it. Are you supposed to taste the sauerkraut?
May. 10th, 2010 02:56 am (UTC)
Nope. It adds body to the cake and a good biochemical match, but you chop it finely such that you usually don't even notice it. It's a great way to make a gluten-free dark-chocolate cake that will taste good and hold together. It is also a traditionally German thing to do.

Edited at 2010-05-10 02:57 am (UTC)
( 7 comments — Leave a comment )