Good thing I won't be doing a lot of Cooking

Bohemian Potato Dumplings: awfulCzech cuisine is heavy: meat, potatoes and lager. Fish and Vegetables are apparently rare according to the Czech Tourism “Cuisine” guidebook I picked up when I went to the consulate. Thick soups like drstkova polevka is a popular one, thought of as a mid-morning snack and features boiled beef stomach cut into fine thin strips. Mmm…can’t wait for that one.
Though my research on Czech cuisine doesn’t really coincide with my normal diet, there are still dishes that I am excited to try. For example, pecena husa or kachna, goose or duck, are popular menu items in Prague and ones that I often order here in the states. Rabbit is thought of as a delicacy (I do not plan on eating one). Luckily for me, I happen to really enjoy fish. Popular fish in the Czech Republic include carp, trout, and catfish. Though I am a trout fan, I was a little disconcerted by the pictures I came across of these fish just being baked, no de-boning, no de-heading.
Since my view of the fish, meat, and poultry of Prague food is rather bleak, I decided to take the vegetarian route when I went to cook. I came across a recipe for “Bohemian Potato Dumplings”. Sounds good, right? Wrong. First of all, it might of helped had a fully understood the concept of “ricing potatoes”. Think mashed, and then mash again. Secondly, after completely the instructions according to what I thought was correct, was apparently not. The directions said to drop into a large kettle of boiling water, bring water to a slow boil again and then cook for 12 minutes. Since I am still home in Chicago, I thought it would be nice to fly these pseudo-pirogues back for class tomorrow, but after the 12 minutes passed, I took one dumpling out and it literally fell apart. I tasted it and the only word that came to mind was abysmal, so you’re welcome in advance for saving your taste buds.
On a happier note, I asked my family friends on thanksgiving night who had recently been to Prague what the cuisine was like. They informed me that Prague is not just filled with Czech cuisine, but instead has a very diverse amount of foods like Chinese, Italian and French. I’m still going to give Czech food a try, but it’s always nice to have a backup plan.