[Idyllchat] New Thread - Food

[Richard Stewart]

Good idea, Brian,

Two huge votes for rosti from this household as well.

My dictionary defines food as any substance taken into and assimilated by a
plant or animal to keep it alive and enable it to grow and repair tissue.
Thus, as one who might be a nominee for the Snacker's Hall of Fame, were
there such a thing, I'll begin with some of my favorite "food" when in
Switzerland.

1.  Is there any better balcony food after a busy day with or without
hiking, but especially with hiking, than a box of those wonderful stick
pretzels "stiklettis", available at the Coop or Migros, along with a couple
of Feldschlossens (beer)?

2.  Here and in Switzerland at bedtime I do the Sudoku and crossword in USA
Today while eating milk chocolate.  In Switzerland, is there any better
chocolate than those wonderful Lindt milk chocolate bars with hazelnuts
(noisettes in CH)?  One 100 gram (3.5 ounce) bar per evening is de rigueur
in Switzerland.  Here, it's those Cadbury Fruit and Nut milk chocolate bars.
Half a bar per evening is fine.  Recently they've gone from 4.5 ounces to 4
ounces per bar.  Raise your hand if you think the price dropped when the
weight dropped. (No hands went up).  Incidentally, those aforementioned
Lindt
bars are available in the Lindt stores in the US.  They're called Swiss
Classic and subtitled "milk chocolate with whole hazelnuts."  Importantly,
they're made in Switzerland.  About two bucks for a 3.5 ounce bar.

3.  Is there any better mid-day offering at the mountain restaurants, even
in the village restaurants, than good-old bratwurst mit rosti, green salad,
and a half liter of draft beer?

4.  Now that the important food is out of the way, a real favorite for me is
trout (forelle) grilled in butter with, of course, boiled potatoes, green
salad, and draft beer.

5.  A real favorite for Joan is Geschnetzeltes (Zurich style), which are
veal slices in a mushroom sauce.  She also likes the boiled potatoes and
green salad but, alas, stoops to wine.

Happy travels,

Dick Stewart