Duvel

Visiting the magnificent Krimml waterfalls, Austrias largest waterfall. They make you pay dearly (for the road, the parking, the entrance, …) and then they make you walk a lot. A lot. And up the hill. 450m in height. But then again … beautiful views 🤗 By the time we went back we were exhausted. On rhe way was a popular Jausenstation, basically a farm that doubles as a makeshift restaurant with basic, rustic food based on the farms produce. We arrived just before a major downpour … The first room of the farm was converted into a guest room. We enjoyed Gulaschsuppe with meat from their cows … Tiroler Gröstl - butter fat-fried potatoes, bacon, onions and their farm eggs … We enjoyed it so much that we ordered a second portion. The farmers daughter who served the meals was visibly impressed by little ones capacity for food. We explained her that we walked up the Krimml waterfalls and she smiled knowingly … For dessert a rich Kaiserschmarrn, again from their eggs and milk, served with a tart berry compote … And finally Löffelmilch, hot raw milk (so non-homogenized and non-pasteurized), whipped with sugar and then a shot (or two) of rum are added. Delicious 🤭 We were happy, the farmers daughter was happy and we got some (homemade) eggnog on the way … Did we sleep well that night (again) 🥳

Not to be a little knowitall, but I‘ve answered that two posts above: it is wakame, a kelp variety, and specifically the stems of said wakame seaweed (in Japanese referred to as kuki-wakame) are in your salad. You can buy it in bulk, if you want …

This is a classic Japanese preparation of wakame. The texture comes from using mainly the stems (kuki wakame) and not the leaves (which are dried and used as a separate ingredient). Dressing of mirin (sugar), rice vinegar and sesame is equally common - this salad is served usually in summer, when it is considered as refreshing. Mushroom powder to add umami, and kikurage threads (together with the agar-agar) to absorb liquid from the seaweed to maintain a proper texture (e.g. not watery) in a product that will not be consumed immediately after preparation …

Today was relocation day and we moved to a new camping site in the west of Tyrol. On the way we visited Zell am See … … and the fancy town of Kitzbühel. Upon arrival at the camping site we had bright sun plus 32 oC and I had very little energy for cooking. Luckily, the local butcher had Almochse on offer, so I bought a pound of mince and made … Introducing: the McAlpine … And the Double McTyrol with cheese … Washed down with some beers before a cold & refreshing shower and some 50 pages of A Movable Feast … No complaints 🤗

Driving along the Grossglocknerstrasse, an alpine mountain pass, some 40 km long and up to elevations of 2500 m … gotta drive careful though: You are rewarded with a bit of sunburn, some marmot encounters and fantastic views … Back in the base camp I whipped together all leftovers, as tomorrow we‘ll be changing camp. So: Fried bread rubbed woth garlic, tomato salad, Käsespätzle, crisps, dough sticks with herbs, deviled eggs, some assorted goat, sheep and cow cheese cubes, aaaand … Centerpiece was a sausage sampler with Bratwurst, Käsekrainer, Berner (wrapped in bacon) and some sort of mini meatloaves (butcher’s suggestion, quite flavorful and soicy). A local beer and yours truly was happy 🤗 Everyone slept well (must be the alpine air. ..) 👍

Very little other options … it’s really in the pampa 🤭

I have seen steer/ox specifically labeled in supermarkets. This specific rib-eye was purchased at the farm adjacent to our camping site. And they had only some cuts from one animal (think nose to tail) and it had a female name 😎 Which explains the lesser amount of fat/marbling (which - as in humans - usually reserved to males 🤭) and supposedly also makes for a „beefier“ taste. Come to think of it, my best steak ever was from a 12yo milk cow at Asador Etxebarri in the Basque country, where they price older (& aged) cow meat. The pork collar was fine - just as at home 👍

Todays activity was visiting an ice cave. Who would have thought that first you need to scale some ginormous mountain to get to the entrance (see that hole ?) … And then walk about 1 km at sub-zero degrees to finally see some amazing frozen waterfalls and ice structures … Subsequently, some substantial meal was in order, and that means meat: Aperif … Some Austrian (sweet) white … The local bovine species (female), rib eye edition. It didn‘t look well marbled, bit it was super juicy and „beefy“ … Served with a quick tomato salad, and potato salad made from potatoes, bit of mustard, roast onions and the Austrian equivalent of creme fraiche. I also got a pork collar steak, just for comparison with the German variety. Absacker (Vogelbeere or mountain ash)… We all slept very well after that, so no complaints 🤗

Breakfast in the alps: Eggs, smoked pork shoulder, herbs, salt … … with a view 🤗

Hard wood smoked pork shoulder 🤗 Pretty tasty !

First day in the alps: after some „mountaineering“ and the respective rest periods … … I assembled some aperitif, enjoyed with a limited edition chuhai from my mancave edition … Then, local cheeses, cream & fresh pasta led to … Käsespätzle. Enjoyed with local wheat beer … No complaints 😎

On our way to Tyrol to spend part of the Pentecost holidays in the alps we made an overnight stop in Munich. Apertif was enjoyed at the Höfbräuhaus (little one included for size comparison) … Of course, we paid homage to Engel Aloysius … We went on to dinner at Augustiner Braustuben. For me, their Edelstoff beer is the best beer to be had in Munich. It comes exclusively from wooden barrels, which give it a fresh and slighly tarter taste … Little one ordered Käsespätzle … My wife had Wiener Schnitzel (made from veal and fried in clarified butter) … And I had a Franconian Schäufele (crunchy pork shoulder) … No complaints 🤗

… not Angels ?

One is married to a half-Japanese, the other one spend 2 years in Japan as a post-doc. So yeah - our group gravitates towards Japanese-y food on gatherings …

It is a public holiday, and not only here. From the German Wikipedia entry: Ascension Day is a public holiday in Germany, as well as in Switzerland (where it is called Auffahrt), Austria, Belgium, Denmark, Finland, France, Greenland, Haiti, Indonesia, Iceland, Colombia, Liechtenstein, Luxembourg, Madagascar, Namibia, the Netherlands, Norway and Sweden.