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robos

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  1. robos

    Poivron Rouge

    Use it like Hungarian Paprika. For North African dishes I make Chermoula, an marinade for fish, seafood, poultry and vegetables. It is a mixture of oil, lemon juice, garlic, cumin, salt, fresh coriander, paprika, pepper, ... Perfect for seasoning meat and fish and always a small amount at the table.
  2. ......maybe because all known higher lifeforms (martini-aficionados) require an electrolyte balance between intercellular and extracellular milieu. I prefer olives cured with brine-"olive in salamoia".
  3. thank you for the malmö information. maybe this is the right place for another restaurant in malmö http://www.vendelrestauranger.se/startsturehof.asp . I have been there last year and it was a great evening.
  4. elBulli becomes a Foundation in 2014,more news you will find on http://elbulli.com/menu.php?lang=en
  5. hello, i think this is exactly the book you are looking for. Trevor Corson "The Zen of Fish: The Story of Sushi, from Samurai to Supermarket ". Here the website of T. Corson, this book answers all questions concerning sushi-http://www.trevorcorson.com/main/home.html
  6. Hello, you get a wide choice of international and also austrian wines at Wein & Co for a reasonable price. You can visit the website http://www.weinco.at/online/page.php?P=1 . There are three shops in downtown Vienna. Good decision with Steirereck and Mraz & Sohn, these are our favorite places here in Vienna. Watch for Vestibül a new Chef starts this week there. We know the Chef from former restaurants. Enjoy Vienna !
  7. The Beuschel-stewed calves´lungs served with dumplings are great at the Vestibul. The owners of Vestibul have a second restaurant it is called Hansen.This is the adress of both restaurants http://www.vestibuel.at Also a nice place is http://www.ellas.at, they call it mediterranean soulfood, in my opinion a good description.
  8. Here i found more information, also the menu with fotos. http://www.ma-restaurants.de
  9. For Japanese cooking, Shizuo Tsuji "Japanese Cooking-A Simple Art", foreword by Ruth Reichl and and an introduction by M.F.K.Fisher. This book is a big source of inspiration.
  10. There are different freezing techniques. For fish they use a "superfreezing" technique so the water molecules don`t have time to crystallize, the cell structure is also not destroyed. The chicken i get here in Austria, is vacuum-packed and frozen. But i prefer fresh chicken, i don`t like the texture .
  11. News ! Tim Raue has left the "44" in the Swissotel. New chef there is Danijel Kresovic. Tim Raue starts a new projekt in Berlin-Hotel Adlon ?
  12. We have still very good milk and dairy products here in austria and also a mass production. You get milk in paper cartons since years . I always try to get milk in glass bottles. You taste the packaging . I think glass is the best.
  13. We were in april in Berlin and the dinner in the " Restaurant 44 " was outstanding ! The restaurant is part of the Swissotel Berlin at the Kurfürstendam. The chef Tim Raue is in my opinion at the moment one of the best in Germany. It is magic how he uses herbs and spices, incomparable. Very good German wine.
  14. The great book " Le Grand Livre de Cuisine, Méditerranée ", by Alain Ducasse is at the moment available at www.alain-ducasse.com, for 120 euros. The former price was more than 200 euros. It is written in french. I think it is a must-have for lovers of the mediterranean countries.
  15. if you enter elBulli.com, you can watch and download the wine list, with prices. last year ,we also went with their suggestions and it was more than ok. compared with other 3 star restaurants the prices are reasonable.
  16. Gluttony: "I remember, last year we had a very late lunch in rosas at 4pm and i couldn't stop eating, it was to good". Gourmet: "4 hours later i was happy when i saw the size of the dishes". Some kind of quatrature.
  17. altwienerhof has closed, the chef died a few years ago. there still exists a altwienerhof at the same adress, but it has nothing to to with the famous altwienerhof of former times. i think the family has sold the house, and the new owner is still using the good old name. steirereck should be very good at the moment, but i didn't get a table the last times, should be a good sign. take a look at mraz & sohn, i was surprised the last times i was there. www.mraz-sohn.at
  18. maybe this is the place you will throw your hat in the air, pizzeria francesco linzer str. 415 1140 vienna phone: 9146362 for dinner time, it is better to make a reservation ! www.iragazzi.at, they also have good pizza.
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