No Need to Schedule an Excursion

For me, shopping for meat and ordering food from restaurants always has a surprising outcome. I have yet to learn the Estonian word for turkey, which is mainly what I eat back home, so meandering through the deli-sliced and sausage-filled meat aisle can seem quite intimidating. I recently bought a packet of sausages that I thought would taste like the Jimmy Dean breakfast sausage but it didn't. It tasted like sausage one would put in a pasta sauce, not an egg and cheese sandwich.

However, there is hope here in Tartu, Estonia. The farmer's market contains some meat of which I know its origin. Obviously there are different types of fish, a couple of eels, and of course, the pig's head. At first, I was pretty shocked to see a pasty looking Wilbur gazing up at me from inside his glass coffin. Then I thought, "Wow, what would someone do with THAT?"

I suppose, I have yet to experience authentic Estonian cuisine but I'd like to think my expertise is in the Tartu restaurant scene. Due to my uneasiness in the kitchen, I tend to eat out a lot. Restaurants range from Italian, Russian, Chinese, French, and pub grub. When I do go to a restaurant where I recognize a dish, I've learned not to expect the "Americanized" version. As for the Estonian version of American food, one would have to order the bar snacks at The Kissing Students or Big Ben. For around $10, one can buy a plate containing chicken wings, ribs, fried cheese that resemble tator tots, pickles, onions, mushrooms, cheese (not fried), olives, and the ultimate "American" food, fried bread. I know at home I often joke about everything being fried in America, but never have I considered frying bread slices. I think the rye bread is generously coated in a garlic butter than dipped in a deep fryer for a moment or two to become extra crispy. It's appalling and appeasing all at the same time.