legourmet

Sorry about your bad experiance concerning the service in the rtestaurant Remake. When I am not satisfied with the service I'd ask for the restaurant chef to get the appropriate information and help. If there is no blame, the current situation will never change. You asked for a moderately priced bottle of lokal wine. The German wines shown in the wine list are Whites 4 dry Rieslings (Kabinett, Spätlese) 1 dry Riesling (erstes Gewächs) 1 dry white pinot 1 dry pinot grigio Reds 1 dry Lemberger 1 Spätburgunder 1 Cuvee As I know from many contacts with American wine freaks dry rieslings are not to be liked abroad. So you've had just three other choices. These German Württemberger reds are overpriced and at the lower end of good wines. IMHO. The waitress should have offered Austrians instead, but those good ones listed are also high in price.

I wouldn't say you've made a mistake by ordering the most traditional food in an old traditional Hamburgian restaurant, but each traditional restaurant there (like all over Germany) has it's own most traditional food. Because hard working habitues in those restaurants will order all time the same hearty dish, so "lead sinkers" are normally the top seller and therefore the most traditional dish. When you are here and you'll go into a "traditional Restaurant" think first about what type of food you like and what you dislike, than ask for traditionally made. I myself for instance don't like pork so I do not order pork dishes even when the utmost traditional food on the manual. In Hamburg and the surroundings are normally fish or lamb dishes the most traditional ones, because of the sea and the meadows flooded by tidal floods. But fish there (for instance "Finkenwerder Scholle") might also be very greasy because of using lard and greasy ham for frying. It will be helpfull to know where you plan to go to for informations about traditional food there. Going to Berlin and ordering the most traditional food in traditional restaurants you'll get a cooked whole cured pig knockle with mashed potatoes, sauerkraut and yello peas puree (Berliner Eisbein) or fried veal liver with mashed potatoes, apple slices and fried onions (Leber Berliner Art).

Your photo shows the Pleurotus eryngii in German "Kräuterseitling or Königs-Austernseitling" a cultivated mushroom like the Pleurotus ostreatus (Austernseitling). Both are not very good in taste but at least eatable. The porcini mushroom is shown here

No. Because it's not the same like Alba truffles. This one is similar to the Choiromyces meandriformis which will be found in Germany too. Still a good one and also very tasty. Coprinus Comatus ( in German "Schopftintling") eatable in the shown stage. Very good with scrambled eggs. Looks like Ramaria Flava (in German "Schwefelgelbe Koralle") eatable when young. But who really knows when this mushroom is in a young stage. To be thrown away. The mushroom in your first picture I've never seen before. Looks like a berry is fallen onto a white mushroom and sticked to the middle.

Who is giving away the secrets! Are you still in town and did you take part in an amazing Wiesn?

Great blog and impressive pictures. 250 Euros for 1 kilo truffles. Incredible! I think you've missed a "0" . Normally the prize for white truffles is about 2500 Euros. Here in Munich you have to pay 6800 EUROs which is about 8800$. If that mentioned prize is the real one I've to head immediately into my car and will buy the whole harvest and make a lot of money.

I'm not sure whether I might help you to find those restaurants you are looking for. You tend to dislike traditional German food and have been only once in my country. Where did you pick up that aversion to traditional German food? Traditional food wherever it comes from is a result of decades of cooking culture and handing down of recipes by ancestors to descendants. During that procedure the dishes got their best possible quality and taste and became traditional. I personally think there is no need to twist up old ideas. Cooking is like travelling all around the world in front of your stove but from time to time you have to come back to your roots to discover the unknown. Let me know what you think you'll discover. As everywhere in the world there are good and bad restaurants which serve "traditional food" of different quality.

I'm very astonished that you there know about this jewel of the "new" German kitchen. Actually it's not new but traditional German food at the utmost level, IMHO. I'll highly recommend this restaurant but one have to make reservations two weeks in advance. And yes Rosenberg is in the middle of nowhere but that's the lucky coincidence foodwise beeing far from any touristic streams and overcrowded places.

Yes Sir. I've been there, and listened to his speech, but he didn't say these words at the Wall, it was on the balcony of the "Schöneberger Rathaus".

I'd have placed the stove into the island.

I prepared for today's dessert a "Zwetschgendatschi" the bavarian style plum cake with whipped cream topping

So your favourite pizza is a white one. I don't know "Tasso ham". Wikipedia mention it as a spicy cajun food which is mostly used in stews or some such. Does your arugula pesto contain garlic as basil pesto do.

I've been in Rome and returned back yesterday. You are looking for good, not too expensive, authentic places ??? Forget about. Price - quality relationship in roman restaurants is the worst I've ever seen and in overcrowded touristic places the food is really bad. I've been three nights in Trastevere and checked the following restaurants "Enoteca Ferrara" piazza Trilussa 41: good but $$$ "Corsetti il Galeone" piazza san Cosimato 27: not bad, fish and crawfish is offered by Euro/100 g expensive "Checco er Carretiere" via Benedetta 10: good but $$$ Markets: "Campo dei Fiori" vegetables, herbes, fruits, meat, cheese, sausages, wine etc. but not all is of good quality. Still, sometimes too high prices. Be careful, some Tourist places like in "Piazza Navona" ask 8 Euro for 0,5 liter beer , which is close to 11 $. Also for desserts (three small balls of gelato) the same price.

Another good restaurant is the "Quadriga" in the Hotel "Brandenburger Hof" near Kurfürstendamm. The chef there is Bobby Braeuer who was several years chef in the "Koenigshof" in Munich. Traditional Bakeries ?? All German bakeries offer the same stuff in different qualities. What's the best belongs to the clients taste. Look for this sign "Goldene Brezel 2005/2006" the following bakeries are awarded. Axel Kaczmarzik, Charlottenburg BackWerk Nehringstr. 3 14059 Berlin BackHaus GmbH, Falkensee H.-J. Leib Bahnhofstr. 6-8 14612 Falkensee Bäckerei Hohenschönhausen Jürgen Rauch Sandinostr. 14 13055 Berlin Bäckerei Köpenick Jürgen Buhrmeister Wiebelskircher Weg 39 12589 Berlin Rainer Schwadtke, Köpenick Dresdner Feinbäckerei Bölschestr. 89 12587 Berlin Bäckerei Köpenick Ralf Sommerwerk Borgmannstr. 6 12555 Berlin Feinbäckerei Lichtenberg Uwe Richter Einbecker Str. 46 10315 Berlin Bäckerei Pankow Karsten John Wollankstr. 110 13187 Berlin Bäckerei Prenzlauer Berg Kempe Hufelandstr. 9 10407 Berlin Bäckerei Prenzlauer Berg Manfred Kädtler Danziger Str. 135 10407 Berlin Bäckerei Prenzlauer Berg Lars Siebert Schönfließer Str. 12 10439 Berlin Bäckerei/Konditorei Schöneberg Johann Mayer OHG Kurt und Karsten Berning Ebersstr. 42 10827 Berlin Bäckerei Schöneberg Walter Seitz Brot und Wein Hochkirchstr. 10 10829 Berlin Familienbäckerei Spandau Rösler GmbH Falkenseer Chaussee 194 13589 Berlin Bäckerei Steglitz Walf GmbH Hans-Joachim Blauert Lankwitzer Str. 2 - 3 12209 Berlin Bäckerei Steglitz Alfons Wagner Sachsenwaldstr. 30 12157 Berlin Bäckerei Steglitz Georg Hillmann GmbH & Co. KG Hindenburgdamm 93 a 12203 Berlin Bäckerei Tempelhof Ingo Wüstenhöfer Marienfelder Allee 99 12277 Berlin Bäcker Tempelhof Wiedemann GmbH Wilhelm-v.-Siemens-Str. 26-28 12277 Berlin Café Obergfell GmbH, Tempelhof Lichtenrader Damm 36 12305 Berlin Bäckerei Tempelhof Stefan Obergfell Alt-Lichtenrade 140 12309 Berlin Enjoy hunting

Wow, must have been a great fun. Did made and eat everyone his own pizza or was each pizza divided into 11 pieces to taste and if so, which one was the winner of the day ?

Check out this site. May be there is something of interest. I'm not very familiar about slow food in Austria, but it seems that it practically don't excist.

The real thing you'll see here

It's a raw food product. Cassia supports the detoxifying work of the body. It has an effect on cell cleansing and on blood cleansing and supports the digestive System. So for raw food vegetarians the fruits of Cassia Fistula is a basic ingredient.

It's not carob or St. John's bread. The fruit is called "Manna" and is the fruit of the "Cassia Fistula" tree. I don't know if there is an english expression for this (may be "Indian Laburnum"), but in German they are called "Röhrenkassie" or "Purgierkassie" or "Fisettkassie" or "Indischer Goldregen". The length of the fruits is 30 to 60 cm, and they are about 2 cm thick, The inner part is devided into several chambers which are filled with sweet tasting mush and a yellow seed in form of a disk. The taste is a little bit like chokolate and liquorice. The mush is normally used as a laxative or to soften tobacco. I really can't imagine there will be a recipe for a dessert in which manna will be used.

Great dish and photo. I like sturgeon and this is my favourite

Abra look at this recipe The technik there is practically the same as using the eggwhite. The fresh meat minced by hand, cooled down to approx 37 °F, mixed with salt and onions and pommeled about 15 minutes makes the meat sticky. It's the salt which extract the protein Globulin from the cold meat and that's why the mixture becomes sticky. But the meat should meet the following requirements. Fresh, minced by hand, ice-cold. If you'll use a meat grinder to mince the meat, too much liquid is pressed out of the meat. But this liquid is essential for the emulsion.

I've to offer two solutions. 1. Cool down the shredded unseasoned meat and whisk in an eggwhite using a wooden spoon until the mixture sticks together. Add all other ingredients. 2. wrap a pork fat mesh around each kebab before inserting the skewer. The fat melts and the mesh will tie the kebab. I don't know whether there is an english expression for that sort of mesh.

Yes I make it with Flomen (pork fat) and stir in some goose fat just before the pork fat hardens. The mixture should contain 2/3 pork fat and 1/3 goose fat. The goose fat decreases the firmness of the spread and makes it much more tastier. Your interpretation of the recipe is correct.

You'll find a recipe here. Mix in some rendered goosefat and you'll get the Prague version.

Wow Abra. The lamb prosciutto looks fabulous and surely tastes exceptional. What a remarkable party. Now I know what I'm missing. PORK !!! Unfortunately it don't agree with me