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By Tara Middleton
Alright so as of a few months ago, I decided to take an impromptu trip to Europe--mostly unplanned but with several priorities set in mind: find the best food and locate the most game-changing ice cream spots on the grounds of each city I sought out for. One of the greatest, most architecturally unique and divine cities I have visited thus far has gotta be Vienna, Austria. But what in the heck is there to eat over there?! (you might ask). 'Cause I sure as hell didn't know. So, I desperately reached out to a local Viennese friend of mine, who knows and understands my avid passion for all things edible, and she immediately shot back some must-have food dishes. Doing a bit of research beforehand, I knew I had to try the classic "Kasekreiner". Please forgive my German if I spelled that wrong. But no matter how you say it- say it with passion, because passion is just about all I felt when I ate it. Translated: it basically means cheese sausage. Honestly, what is there not to love about those two words. Even if that's not necessarily your go-to, do me a favor and give it a shot. Trust me, you won't regret it. A classic Austrian pork sausage with pockets of melty cheese, stuffed into a crisp French Baguette. No ketchup necessary (...and as an American, that's saying a lot). YUM. Best spot to try out this one-of-a-kind treat?! Bitzinger bei der Albertina – Würstelstand. Now here's a shot of me with my one true love in front of this classic Viennese green-domed building-- Karlskirche. Now, go check it.
One of the surprises from our move to Switzerland is the availability of kosher charcuterie. Sausages of all types, confit, mousse, rietttes, etc... One of the recent finds is this block of smoked beef. It has a nice fat layer in the middle. Any thoughts on how to use it? Should I slice it thin and then fry?
Any thoughts would be appreciated.
I recently took a trip to Northern Italy, and was delighted to find that the cappuccino everywhere was just wonderful, without exception. Smooth, flavorful, aromatic perfect crema, strong but not too strong.
Aside from the obvious answer (duh, Italians created cappuccino ), what makes Italian capp so fantastic, and how do I duplicate the effect here?
I'm wondering if it's the water, the way the coffee is ground or stored, the machines used....I'm baffled.
Also noticed that the serving size tended to be smaller than what I'm used to -- i.e. a small teacupful vs. a brimming mug or Starbucks supersize. Not sure why that is either.
Grazie mille for any insight on this!
By Modernist Cuisine Team
The Modernist Cuisine team is currently traveling the globe to research pizza and different pizza styles for our next book Modernist Pizza. Nathan and the team will be in São Paulo and Buenos Aires soon. We'd love hear from the eGullet community—what pizzerias should they visit while they're there? You can read more about our next book Modernist Pizza here. Thanks in advance, everyone!
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