Gregory Morrow wrote:
> Colin Lougher wrote:
>
> > Have you tried Croatian recipes? The country's cuisine has
influences from
> > the Mediterranean, central European and Turkish regions. The River
Sava
> > brings freshwater fish like carp and catfish to the table.
> > From the Adriatic sea comes fresh seafood.
> > The Turkish influence is shown in the cevapi (kebabs), meat and
desserts.
> >
>
>
> They were quite the rabid little Hitler followers during WWII too...

Has the fact that they were occupied by several divisions of the German
army (including the waffen ss) eluded you, asshole? The puppet
goverment consisted of members of a small pro-fascist terrorist
organization called the ustas'e. I was in the coastal region of
Croatia last spring and almost every town, large or tiny, had a
memorial to the men and women of the of the Partisan resistance who
died fighting the Germans and Italians. This region has suffered more
from wars, poverty, and oppression more than a lot of us in this
country could even understand.

Since that stupid comment was totally off topic and I couldn't keep
myself from responding, I should say something about food. Lamb in
Croatia is better than any thing I've had here because it is younger
and this is usually grilled or roasted. The older animals are eaten in
stews or smoked (called kastradina) also used in stews and soups.
(Young goat is also used as well as lamb.) The quality of food in
restaurants was amazingly consistent in quality. The prices are still
lower than other parts of Europe and the country is beautiful making it
a great vacation bargain. If there is any interest, I'll put up a few
Croatian recipes.

D.M