 I am emphasizing the sensuous here. No hashtag. Hot, oily, buttery, starched decadence. Where is this fat kid happiness, you ask? Well, I found it in Brussels. Belgium knows how to throw a party in your mouth. They are the ones we have to thank for taking mere potatoes and having their way with them. Thus, birthing the french fry. It's only natural that they would make them the best. But the dipping sauce? Let's talk about this mayo character. Once you get over the U.S. stigma of 'ewwww, mayo!' it's quite a complimentary condiment. I do say so. Then we have the chocolate. With over 2,000 chocolatiers in Belgium you can't go wrong. They have bark, truffles, macaroons, chocolate covered fruit (healthier?, sure), meringue, pralines, giandujas, white/milk/dark, the whole nine. Since 1884 the composition of the Belgium chocolate has been regulated. For instance, vegetable based fats are not used. Many small chocolate boutiques exist due to companies producing the products by hand. It's art people! Next there's the spiced shortbread cookie, or as you may know it, the individually packaged airlplane treat. The speculoos is made with various designs and gulped down with tea or espresso. Originally made to celebrate St. Nicholas' feast, its thin, crunchiness usually has an image of that fella stamped on the front.  But the super starch staple of Belgium? Four magical letters! BEER. About 180 breweries create Flemish reds to lambics, dubbels to blondes. Its a country of microbreweries and international giants. Just remember the proper glass. So, whether inhaling or drinking your calories in Brussels, always remember to brush. Your partner will thank me.  |