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Everything posted by Behemoth

  1. Behemoth

    Steven Shaw

    Another long lost member signing in to express my sadness. I found eGullet back in 2003 and spent a good weekend just reading everything and feeling increasingly excited that I wasn't the only freak who tried out 16 different pizza dough recipes and still wasn't happy with the results. I also owe eGullet the surreal experience of exchanging direct messages with some of my favorite food writers...not to mention the wonderful friendships I've made online and off as a result of the site. Thanks Steven.
  2. Outstanding espresso place down the block from Broeding. They have some food too. What is it called? On Schulstrasse?
  3. I would agree julots description of Tantris as being not so experimental, though the food tastes so wonderful I have a hard time holding it against them too much. (And that room!!) I've been to Terrine twice now, and I like it more each time. There is a lot more experimentation (though then you also risk a few misses here and there) and the atmosphere is a little looser. they just got a well-deserved star, and the new chef is quite young. Of course, there are many many non-starred places with really good food and atmosphere. Le Barestovino and Les Cuisinieres in Lehel immediately come to mind, as well as quite a few Italian places. The most reliable source of reviews I've found so far is the yearly magazine, Delikatessen. I feel like I'm shilling for them at this point, but I really find they assessements to be spot on most of the time.
  4. Very painful indeed! It explains why there are so few top restaurants in the biggest country of Europe, I suppose. ← I think it more reflects the type of SZ reader who is likely to write comments on the internet Was happy to see Terrine in Munich regained its star. We had a very nice meal there last December and it did seem to be on top of its game.
  5. Interesting interview in the SZ from Nov. 12, with Manfred Kohnke, Chief Editor of the German "Gault Millau": link He talks about the differing approaches of G-M and Michelin (and their pros and cons,) as well as the current state of German "spitzengastronomie"...not all great. I'd be happy to try and translate some of it if people want but it seems most people posting here have some German background. eta: the reader commentary is kind of painful though...
  6. Have a look at the recipe for pad thai in RecipeGullet:here -- the first few ingredients are for the pad thai sauce. I make large batches of something similar to keep in the fridge. I use a mix of white and palm sugar, but otherwise it's pretty close.
  7. It may or may not matter, but the Spice Box is a student-run campus "teaching" restaurant, not a normal restaurant. I don't mean this in an elitist way or anything, but it would be interesting to try the same study on people who have more experience with high-priced wines. OTOH, Charles Shaw scores pretty well in competitions, doesn't it?
  8. I totally understand. I am currently trying to figure out a way to convince Steak -n- Shake to open a branch in Munich.
  9. My swedish is of the "squint and think in funny german" variety, but I am pretty sure the paragraph at the top of the burger section says all burgers are "vegetariska" mince made from quorn. Oddly, it also says they are seasoned with smoked bacon for juiciness.
  10. only at the high end. ← I live in Germany and as far as my own experience at least, would have to disagree. It is certainly less chatty than in the US and a little slower but that's more of a cultural thing...people tend to go out to dinner planning to spend a whole evening so unless you tell them you are in a rush they will assume the normal dinner pace. Contrast with the US "upper-mid scale" where we've had situations where we order a bottle of wine and then get our appetizer, main and check within the next 20 minutes. And frankly, I am happy to do without the chatty waitresses... Standard tip in Germany is 5-10%, decreasing with check size.
  11. If you are on a budget I would not recommend Michelin guides. Even their "bargain" choices tend to be fairly expensive and of a certain type. (Plus, all that info is on their website for free. ) I highly recommend the "Time Out" books -- especially since there is one especially for Berlin. The point of view is a bit more plugged in to what is going on culturally, and I've found their restaurant and bar reviews to be very reliable. I don't like the "Let's Go" guides, they always seem to be five years out of date. Viel Spass in Berlin! It is a wonderful (and quite safe!) city.
  12. I've seen quite a few people using food stamps at the Clark Park Farmer's Market. And what about the market in the firehouse on 50th and Baltimore? Granted 34th street is a lot nicer these days than when I was living there, but neither of these neighborhoods are what I would call hotbeds of Philadelphia's affluent elites.
  13. Finally someone who understands our pain! It is just really hard to like it here having lived in somewhere as wonderful as Ann Arbor. We are trying to embrace the prairie though and take advantage of our surroundings. We like to go down to the Amish area about a half hour South of Champaign. Back on topic - I just double-checked - the Wednesday Champaign market is the one I mentioned above - in a parking lot at the western edge of town. So it's not helping the downtown area, though that area is actually very much up-and-coming. ← I am transplanted city person currently living about 8 months out of the year in Champaign. I honestly don't think it's that bad, considering the population is only about 100,000. I've found that there are some very interesting options, though admittedly you kind of have to look for them. The Urbana farmer's market is very lively and I think it has been around since the late 70s. There are very good ethnic options, because of all the foregin students, some very nice small local joints. On the high end, while limited, there are at least a few very nice options. I can't remember the last time I ate at a chain. Well, except for a slight obsession with Steak -n- Shake, which I feel like I should exploit while I still have a chance.
  14. Hey cinghiale, nice to see you around again. Looking at your report above, I have to say that I suspect those ramps may well be wild. The Englisher Garten 'round here seriously reeks of garlic through most of June. We should be up in Hamburg sometime next July for family stuff. I really miss it up there! (Especially the nightlife, and the harbor.)
  15. Käfer in Munich is sort of a gourmet food store with a rather nice restaurant upstairs. Worth visiting if you are ever in town. I haven't tried any of the other outposts but they've catered some events I've been to, quite good. I think the Munich airport has a Dallmayr as well, similar thing. Munich airport has the amusing option of Airbräu, and in-airport brewery. I haven't tried it but their March beer follows the traditional naming pattern: Aviator. My one tip for visitors to Munich is, if you arrive on a weekend, you can do your basic supermarket shopping at the EDEKA in the airport, as everything in town will be closed. You'll pay through the nose for it, of course, but it's nice to have milk for the next morning's coffee.
  16. Are there any Hofpfisterei in Tuebingen? It's a Munich chain with some branches elsewhere in the region, but good. Organic and all that.
  17. FYI, Munich's city site has added a list of opening times for various restaurants through the holidays: link That's no shortage of places, and at all price points & cuisines. Been meaning to try a few of these, actually.
  18. Great blog, sazji, thanks! It may please you to know, I think someone is opening a turkish restaurant in Chambana, finally. Me, I'll hold off until next week in Germany. It won't measure up to what you have but I'm dying for a lahmacun right now.
  19. Mainly it is the mix of salt and sweet sesame that is the point, so you could probably try it with any "white cheese". We just eat them wrapped up together in pita.
  20. It's really interesting how similar, and yet how different lebanese food is from Turkish. We don't use anywhere near the amount of hot pepper. As a future tip, a little qawarma (kaverma?) is fantastic heated and spread over a plate of hummus. With some toasted pine nuts, if you have them. Love the gloopy halava, especially with haloumi cheese. You've really gone native there, BTW -- you look exactly like one of my cousins.
  21. I've been told the Mittelalterlichermarkt off of Odeonsplatz is really interesting and a little less crowded. I will be there next week, my first Christmas in South Germany. Even North Germans celebrate Christmas beautifully, I imagine in Bavaria it is even more so.
  22. Hey, I didn't know you went to U of I. Were you a music major? Are you going to display your mad noodle-throwing skillz?
  23. Spago is no longer, it is called something else now. La Bouille I think. Anyway, I did a little search, here is a list of places with christmas eve meals: link (sorry, in German) The range of options is fairly broad -- Mark's in Mandarin Oriental being an excelent Michelin place, Wirthas zur Brez'n standard Bavarian stuff, and some other options in between. I would try to book in advance, just to be safe.
  24. Sorry I can't be of more help but if all else fails I do believe the Hard Rock Cafe is open on the 24th. I would possibly try a hotel restaurant but for the better ones I would call and reserve ahead.
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