reuvens
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Posts posted by reuvens
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the official raiway homepage in english is:
http://reiseauskunft.bahn.de/bin/query.exe/en
check the "surf&rail" offers as there is a frequent connection münchen-berlin during the week
as the railway company is struggeling to win the price battle against cheap airlines you should also consider to fly in germany. if you have detailed plans you could book online in advance and save a lot of money
here is a well known airline
www.flydba.com
berlin has a huge variety of restaurants but highly recommended is HUGOS in the intercontinental hotel. www.hugos-restaurant.de. if you like it a little bit more casual you have to go to the "paris bar" and you have a good chance to meet paris in berlin.
anyway have fun and if you want you can post the results !
vue
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vue-de-cuisine, I will need to find out more about your friend's place. We may be visiting Nuernberg in December and possibly moving there in the next few years so I could use some recommendations.
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it is quiet simple to find a nice restaurant in germany. first you have to divide the country into north,middle and south. hamburg is my favourite northern city as it is a beautiful city with a nice amount of good restaurants. as i am from düsseldorf i consider this as the best middle part of germany. there is a three star michelin restaurant in düsseldorf and several other good restaurants. in the south there is munich of course but as a friend of mine opened a restaurant i consider his restaurant near nuernberg as the best choice in that area.
i would like to help you as well if your choice is totally different. just ask and i will try my best.
vue
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did anybody eat the foie gras terrine with a liquid center? i just saw the picture on the wd-50 website and i just can´t imagine how he prepared this amazing dish....
vue
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what is bubble tea?
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try this kind of adult chinotto
fill a tumbler with ice cubes and fill 1/5 of the glass with campari, add a lime wedge and fill up with icecold, sparkling coke. close your eyes and it comes close. if you like a more bitter taste add angostura.
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i am back in germany and tried my saj for the very first time. the dough i made was a little bit to dry so were the pitas. but believe me folks, homemade pita is the best.
does anybody know what the perfect temperature is?
vue
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there is a product with these exact gelling attributes. have samples on the way. first learned about the product from wylie at wd-50.
will see what happens
cheers
could someone ask at restaurant moto? is hoticecream? or icecream with a hot center? hurry up adria ferran is on his way for sure
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hot ice cream has the texture like ice cream with a temp. between 50-60 C. it starts melting at about 37 C which is bodytemp.
thats what i would think it should be
vue
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I got two of those aluminum ones in Cambodia this summer . THey were a dollar for two. They are not quite like the Stainless oens i have seen here, but the result seems just the same. They dont havea ascrew, but a little tamp inside with holes knocked in it with a little nail, and then a saucher under it with more holes with a little nail.
can you get more of those ones????????????????????
they are exactly what i am talking about
vue
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I SAW A TV SHOW WHERE ADRIA TOLD THE REPORTER THAT HOT ICECREAM IS ONE THING HE WANTS TO DO IN THE FUTURE. ON WWW.MOTORESTAURANT.COM I FOUND IT ALREADY ON THE MENU. IS MR. ADRIA NOT MISTER "FIRST" ANYMORE?
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i dont want to scroll trough all the 180 posts but did the chef from anthony's reply on this topic? i like how chef achantz from trio/alinea shares his visions and ideas with our big community. somebody might call anthony's !
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i got an email from a girl who visited vietnam recently and bought a cheap aluminum version of the coffee filter for 50 cents!!!
is anybody from vietnam watching??????
i really want this filters now.
vue
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GUESS WHAT ?
I HAD A FRESHLY MADE PITA WITH LABBANEH AND ZAATAR ON MY WAY BACK TO TEL AVIV TODAY. AFTER IT A SWEET MALABI AND A BLACK COFFEE WITH HEL. HEAVEN ON EARTH!!!!!!!!!
I WILL TRY TO RECREATE THIS IN GERMANY FOR MY FRIENDS THATS FOR SURE
VUE
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sounds good at all and i know that in almost every professional kitchen you can find one of those machines. i used this forum to ask people how they use their pacojet in their daily mise en place. so now i can imagine that it is worth buying it. but please dont hesitate and keep on going with recipes and ideas!
vue
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to come back to your topic. what is the difference between gellan and agaragar. both gelees are heatable, no?
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Not the best restaurant sites I've seen, though.
your top restaurant sites are.....?
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i will try my best. and then next:
how do you actually prepare one of those sweet delights?
i am sleeping already. i just saw the instructions above, sorry
vue
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i will try my best. and then next:
how do you actually prepare one of those sweet delights?
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The most frequent comment you hear about Belgaqueen usually revolves around the toilets!
true!!!! i was shocked and fascinated by the toilet.
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as i drank this kind of sweet coffee in san francisco the first time i totally forgot to buy a few of those filters as they are a nice optical treat to invited friends and of course myself! did i say that the coffee is good too!?!
i am located in germany but there might be a chance to buy them? yes or no?
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I will try and take some pictures next week of a very sweet Druze woman making Pitot Druzit.
Take care,
Michelle
toda! and i am looking forward for the "ultimate saj" (sounds like steingarten?!)
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yes
the website has been shut down as we renovate
cool.
it was a while ago and i jumped through the scholteshof website over it. very fascinating what you are doing.
vue
TRAGABUCHES?
in Spain & Portugal: Dining
Posted
can you post the whole menu? are they still cooking "avantgarde"?
curious,
vue