Inside Cold Kitchen: Caroline Eden Reveals the Surprising Secrets Behind a Year of Global Culinary Adventures
AF: You are an adventurous eater, which is part of what makes Cold Kitchen so interesting (Latvian black pudding with sauerkraut, for example). What was the worst food you encountered on your travels? Anything that you really just could not put in your mouth?
CE: I’m not so keen on mutton but I have eaten it quite a lot in Central Asia over the years. Qurut, the snack of nomads historically in Central Asia which is very salty dried milk curds shaped into gob-stopper balls, are an acquired taste. I also used to struggle with okra, which when I cook it can be slimy and stringy but recently, in India, I was served a plate of okra that had been deep fried, and it was delicious.
