additions are not too generous; none have been
sufficiently compelling to make me want to run off
and buy a bottle, though.

They are good for things other than cocktails. A few drops can make
a fruit salad more interesting. I have sprinkled canned peaches with
bitters before making a peach upside down cake that was widely
complimented. I probably go through two bottles a year.

For citrus I generally go with citrus; for dark notes,
some kind of Asian sauce, most typically soy. Not been a
great fan of Enzian things, as I've always been a little
sensitive to bitterness (though the quinine of Bitter
Lemon did appeal to me. I'm doubting I'll have used a
bottle of Angostura and Peychaud's combined in my lifetime.

These variations are all quite similar:
Title: Boomerang

Doesn't look particularly dangerous, and I doubt
our Aussie friends would be interested in a drink
of this sort.

1 oz Gin
1 oz Dry vermouth
1 oz Dark vermouth
2 ds Maraschino liqueur
2 ds Angostura bitters
1 Lemon wedge

Seems a little heavy - I might substitute
Kirsch for the Maraschino and either down the
sweet vermouth or the bitters.

+

I wonder how many
Romanians have mushroom soup mix in the kitchen.

I'm guessing here but I think pretty much most of them these days.
Maybe not in the bad old communist days but today it's an EU country
with a growing economy (#49 globally.) And Knorr seems to be pretty
universal around Europe.

It's not so much a doubt that the supply chain extends
into Gypsyland but rather that the Romanians don't need
or want commercial products (there are lots of mushrooms
in the forests, especially Boletes).

A fish dish from another country:
Title: Criollo Sudado De Pescado (Peruvian Steamed Fish)

A not that dissimilar recipe. I suppose similar climes get
similar ingredients, but there may be fewer coconuts in Peru
than in Paraguay. Or even Ecuador.

Pescado encocado - fish with coconut sauce
Categories: fish, Ecuador, main
Servings: 4 to 6

2 1/2 lb halibut or any other fresh fish, chunked
2 limes, juice from
2 oranges, juice from
4 garlic cloves, crushed
1 ts cumin powder
1 ts paprika or achiote powder
1 ts ground coriander seeds
2 Tb oil
1 md onion, diced or sliced
2 bell peppers, diced or sliced
4 roma tomatoes, peeled and chopped
14 oz cn coconut milk
3 Tb cilantro, finely chopped
Fresh shredded coconut - optional
Salt to taste

Mix the juices, garlic, cumin, paprika, coriander, and salt
in a small bowl. Marinate the fish chunks at least 1 hr.

Heat the oil to prepare a refrito or base for the sauce,
add the onions, tomatoes, bell peppers, and salt, cook for
5 min on medium heat.

Add the coconut milk to the refrito, mix it in well and cook
for about 10 min, if you prefer a thicker sauce you can add
1/2 ts tapioca starch or corn starch.

Add the fish fillets, with the marinade, cover partially and
let simmer for 20 to 25 min.

Add some freshly grated or shredded coconut (optional and if
you have it available).

Sprinkle with cilantro and serve with rice and fried ripe
plantains.

Layla Pujol, laylita.com
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