One burek, please · Making sarma with Milica · Grinding, seasoning, and hand-mixing the old-fashioned way · Meat and fat: the base of Petrovački kulen · Flour, pan prep, and how to tell it’s done · Flatbread, clotted cream and… onion & mayo · Who Buys Cooked Meals in a Village? · Packet “meat” soup—and eggs inside · Portions by hand: no scale, no calorie math · Why “restaurant” means “to restore strength” · Flower 'honey' & meat under the sač · Meat line and the “best lunch” · Tasting and finishing the beans · A Fisherman Is Like a Miner: Hard Work and History · Grandma’s freezers: homegrown meat vs. store-bought · Why US Eggs Are Washed—and Chicken Smells · Veganism: a trend to test carefully · When the mix is ready + smoking and curing · The Pavilion Neither in the Sky Nor on the Earth

Next to it in the phrasebook