Hi Hans, Thank you for the smetana definition! Are there any European paleo specialties that I might like to know about? I remember eating a Colombian specialty while there; I forget the Spanish name but it was essentially deep fried fat. This consisted of big slabs of fat coated in an egg batter and deep fried in fat much like (British) fish and chips. At the time I thought it was kinda too much. Now, I wouldn't mind some (in a paleoproof batter). Paleowishes, Susan