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| comment | | "parent_author":"",<br>"parent_permlink":"writing",<br>"author":"cesarrodriare",<br>"permlink":"gastronomy-of-belgium-2017817t2330155z",<br>"title":"GASTRONOMY OF BELGIUM",<br>"body":"The most typical dishes of this area are represented by stoemp plates,<br> potatoes and carrots,<br> onion sauce and sausages; Liegeoise salad,<br> flamed carbonates,<br> made with meat,<br> charcoal grilled veal,<br> with different aromatic herbs,<br> such as laurel and thyme,<br> and accompanied by onion,<br> sugar,<br> vinegar and beer sauce; And like the mussels and the creamy turbot soup.\n\n ![image (https:\/\/img.esteem.ws\/kn48asuv08.jpg)\n\nAs for the cheese,<br> say it is very varied. The Belgian kitchen has more than eighty varieties and surpasses in proportion to those existing in Switzerland,<br> Holland and France together. It is protected cheese with denomination of origin the Fromage of Herve.",<br>"json_metadata":" \"links\":[ ,<br>\"image\":[\"https:\/\/img.esteem.ws\/kn48asuv08.jpg\" ,<br>\"tags\":[\"writing\",<br>\"letters\",<br>\"story\",<br>\"english\",<br>\"culture\" ,<br>\"app\":\"esteem\/1.4.6\",<br>\"format\":\"markdown+html\",<br>\"community\":\"esteem\" " | | comment_options | "author":"cesarrodriare",
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