 Travel may broaden the mind. I generally allow the habit to broaden my waistband as well. It is my palate, as much as my taste for culture that leads me abroad.Whether eating or exploring, I try to exercise caution, however. This is much more than I can say for Partner. One bad dumpling can result in a very shaky plane ride home. She only came to Shanghai with me on the proviso she could eat local specialty xiaolongbao, or soup dumplings, three times a day. Naturally, I became a little jaded with Shanghainese dim sum restaurants. But I figured this was better than letting her pick dumplings up from simmering gutter-side cauldrons of filth. Locals, of course, can eat this stuff. Their stomachs are inured to all manner of microbes. Hers was not. She suffered the consequences. As dodgy as a street dumpling might be, it is homemade or non-commercial alcohol that should really be approached with caution. Making headlines last week were the deaths of more than 25 people from drinking a toxic batch of rice wine circulating in Bali. Called arak, an umbrella term for dodgy grog across the globe, this potent liquor contains anywhere from 20 to 50 per cent alcohol. The nasty component has been identified as methanol, commonly used in products like paint and anti-freeze. Homemade booze is common in many countries. As it is produced outside of government control, and thus isn’t taxed or regulated, there is no clear picture of its consumption and associated risks. It simply isn’t subject to the same standards of quality and purity as commercially produced hooch. Drinking it just has to be considered risky. Popular among locals and tourists in Korea is soju. Traditionally made with rice, the Korean government prohibited use of the grain to make the beverage in the 1960s to combat a rice shortage. This ban has since been lifted, but the cheap stuff is still made with distilled ethanol, water and flavourings. Far from being rocket fuel, it is clear, light, and exceedingly drinkable. Many a traveller comes undone by drinking too much of it, often not realising its potency until they have lost their trousers and wake up the next morning feeling like their skull has been crushed. Even more dangerous are varieties of locally produced moonshine in India. Known as desi, chullu or kaju, this stuff is made with fermented sugarcane mash and its alcohol content can run as high as 100 per cent. Avoid it like the plague. Unless you’d like to wake up on a cold concrete floor and have the cops know your name. Over in Europe, homemade ouzo, or raki, is popular in Greece and Turkey. In the winemaking regions of France there are numerous unlicensed brandy varieties of varying quality to be found in any local village. In Germany, you’ll find homemade schnapps and in Scotland illicitly produced whisky. The Irish will be happy to tell you about the special ‘sanatoriums’ exclusively peopled by victims of potato-based potcheen. Moonshine is cheap, and thus tempting. They are also extremely rough around the edges, which is exactly how you’ll feel the next day if you choose to imbibe. If you’re going to drink while on holiday, don’t skimp or be fearless. Stick to the commercially produced stuff and you’ll be fine.
 |
Lifestyle 
Subscribe to this comment's feed