So, back on the horse. After skipping out on last week's challenge, I managed to raff my self together this week to conjure up the delicious north German coffee-cream-rum treat.
The story of this drink(recipe here) is cute, legend being that the North Sea Germans, fond of coffee but especially fond of rum, thought to mix the two and used whipped cream to hide the sin from the town priest. I, myself, think that whipped cream is sin enough, but apparently it pacified the preacher until he discovered what was hiding underneath all that froth. The townspeople were then denounced as debaucherers with the exclamation "you Pharisees". This is actually a very interesting if not a bitsy bit un-pc remark. See wiki's article: here
My drink was a non political version, and it was easy enough, except that whipping cream is quite a feat for me without a mixer. I managed to splatter it everywhere although I like to think that I burned off at least some of the calories.
I brewed up some delicious espresso in my lovely Italian Caffeteria bought from the market in Padova during my study abroad time there, mixed it up with sugar and then topped it with my hard earned whipped cream.
As an added beautifier, I used a small sieve to dust cocoa over the top. Deeeeelliiiccious. Artur thought so too!!
Monday, March 30, 2009
Sushi Yoshi
This weekend I got sent to a trade show in Bethesda, Maryland, which is only a hop skip and jump away from my parents house. Luckily, it was also my sister's birthday weekend, so a major sushi outing was already planned! Washington, D.C., and the surrounding areas have an unlimited selection of world class restaurants, so for an occasion of this magnitude I knew that I wouldn't be let down. Recommended by an AUTHENTIC ASIAN PERSON, we got to Sushi Yoshi in Vienna, VA and prepared to feast.
With 7 of us (5 of us being absolute sushi fiends) we decided to go with the Sushi Platter for 6, a sashimi platter for 2, some Chutoro sushi (Dad and I's personal faves), and a few other nibblins with seemed very eel-heavy to satiate my sister's cravings.
Boat of flavor, sailing into my mouth
Rolls for 6
Mas sushi
The Garden Roll- not my favorite, but interesting to try at the very least.
I WISH I had a picture of the sashimi plate and the Chutoro that we got separately, but when we got them they were pretty much gone immediately. Not to mention the miso (exquisite), salads (the seaweed was world-class), and whatever else we got. I never like to drink anything but water with sushi, and this was a good choice for Sushi Yoshi. Nothing took away from the palette of flavors set before us, and this sushi was absolutely five star. Apparently this has only been open for 6 months, but the ratio of Asians to non-Asians was an excellent indicator of quality. Vienna is just a cool town too, very hip and lots of little joints. Definitely a small slice of a "city" in Northern VA.
It's probably for the best that I don't live near there anymore, because I have a feeling it would bankrupt me. Regardless, this is highly highly highly recommended.
Sushi Yoshi
101 Church St.
Vienna, VA, 22180
With 7 of us (5 of us being absolute sushi fiends) we decided to go with the Sushi Platter for 6, a sashimi platter for 2, some Chutoro sushi (Dad and I's personal faves), and a few other nibblins with seemed very eel-heavy to satiate my sister's cravings.
Boat of flavor, sailing into my mouth
Rolls for 6
Mas sushi
The Garden Roll- not my favorite, but interesting to try at the very least.
I WISH I had a picture of the sashimi plate and the Chutoro that we got separately, but when we got them they were pretty much gone immediately. Not to mention the miso (exquisite), salads (the seaweed was world-class), and whatever else we got. I never like to drink anything but water with sushi, and this was a good choice for Sushi Yoshi. Nothing took away from the palette of flavors set before us, and this sushi was absolutely five star. Apparently this has only been open for 6 months, but the ratio of Asians to non-Asians was an excellent indicator of quality. Vienna is just a cool town too, very hip and lots of little joints. Definitely a small slice of a "city" in Northern VA.
It's probably for the best that I don't live near there anymore, because I have a feeling it would bankrupt me. Regardless, this is highly highly highly recommended.
Sushi Yoshi
101 Church St.
Vienna, VA, 22180
Thursday, March 26, 2009
Kung fu fighting the Märzwinter
I recently read the following advertisement for the "Ninja Umbrella" (pictured below)
Everybody Was Kung Fu Lightning
NINJA UMBRELLA
Rain: Ninja. You are but a mere mortal and no match for my powerful torrent. Do you surrender?
Ninja: Ah, Rain. You are a most worthy opponent and teacher. But I will never surrender.
This is what I need for Munich's March weather. There is apparently a weather phenomenon called Märzwinter bringing the ridiculously cold temperatures and miserable cloudy melty slushy snow blizzardness that has been the last two weeks.
We are currently suffering under the reign of the low pressure system named "Herbert". That's right, they name them here. Maybe it's just Germany's way of dealing with the bad weather. At any rate, it turns out that they've been naming their high and low pressure systems since 1954. At first, all the high pressure systems got male names and the low pressure systems got female names. But then the feminist groups got (rightly) riled up because the bad weather systems were all female, and now the naming procedure alternates yearly.
Also, you can adopt weather systems for your special someone here complete with name and information packet. Too bad valentines day is over.
At any rate, bad weather like this is an excuse for EVERYTHING. Especially not blogging. Or tweeting. Or not making Sauerbraten (guilt!!). I will, however, be venturing to Südbad today to try our their aquafitness course. I have developed a liking for water aerobics.. I'll let you know if that amps up my life motivation, but until then, I will still grumble about the weather.
Everybody Was Kung Fu Lightning
NINJA UMBRELLA
Rain: Ninja. You are but a mere mortal and no match for my powerful torrent. Do you surrender?
Ninja: Ah, Rain. You are a most worthy opponent and teacher. But I will never surrender.
This is what I need for Munich's March weather. There is apparently a weather phenomenon called Märzwinter bringing the ridiculously cold temperatures and miserable cloudy melty slushy snow blizzardness that has been the last two weeks.
We are currently suffering under the reign of the low pressure system named "Herbert". That's right, they name them here. Maybe it's just Germany's way of dealing with the bad weather. At any rate, it turns out that they've been naming their high and low pressure systems since 1954. At first, all the high pressure systems got male names and the low pressure systems got female names. But then the feminist groups got (rightly) riled up because the bad weather systems were all female, and now the naming procedure alternates yearly.
Also, you can adopt weather systems for your special someone here complete with name and information packet. Too bad valentines day is over.
At any rate, bad weather like this is an excuse for EVERYTHING. Especially not blogging. Or tweeting. Or not making Sauerbraten (guilt!!). I will, however, be venturing to Südbad today to try our their aquafitness course. I have developed a liking for water aerobics.. I'll let you know if that amps up my life motivation, but until then, I will still grumble about the weather.
Monday, March 23, 2009
Crest Cafe round 2
After WEEKS of visitors gracing us in our San Diego abode, Ashton and I had a weekend brunch completely open to possibilities! We went with a repeat visit to Crest Cafe in Hillcrest, braving the torrential drizzle for the inevitable wait outside. Our fellow Richmonder-turned-San-Diegan Andy and his girlfriend joined us, and mimosas in hand we all got something different. Andy and his ladyfriend got the Club omlette and the Blueberry French Toast, while Ashton opted for the Asparagus omlette and I decided to go for the special, which was an apple-bacon-thingy-delicious-sounding-french-toast-biscuit thing.
I was not incredibly impressed with Ashton's omlette (wayyy too much cream cheese, and just a really boring flavor) but to be fair it seemed like they didn't give themselves much to work with. The blueberry french toast looked REALLY good, complete with blueberry syrup (my favorite!), and you can't really go wrong with a Club omlette. The special promised a lot, but it lacked just a little something. It was good, but not great. I think had I gotten syrup it might have been a little better (duh) but it was still yummy. Absolutely worth a repeat experience.
I will say, the mimosas were top notch. Best way to start a Sunday.
Friday, March 20, 2009
Thursday, March 19, 2009
The B-word
There's been so much going on lately in German current events that I've been sticking with my cooking activities and shying away from any real commentary. But perhaps It's time to delve in a bit.
The most shocking of all the events lately was, of course, the school shooting at Winnendon. As an American living in Germany, this kind of horrible occurrence brings to mind the analysis (and Michael Moore films) that followed the Columbine disaster, all of which seemed to believe that such an event was a purely American creation, coming not only from such relaxed gun control laws but also from some kind of intrinsic cultural violence. Since then, this has been proven wrong and the western world has had its share of similar sad and horrifying incidents. Of course it's only natural to ask such questions as "why us" or "why here" and then "how can we prevent this" and "who is to blame". This discussion has been circulating in Germany for the week or so since the shootings and there is, of course, discussion of stronger gun laws or punishing the father for not locking up his gun. I, too, found myself blaming and questioning, wondering how this could happen in a place like Germany, where I often consider myself to be so insulated from the "dangers" of the outside world.
I also wonder, as an American, if these events aren't probably instigated by globalized media and violence, by a certain illusion of a community and a retreat into a virtual, far away world where such actions seem accepted. The concept of alienation from one's own culture due to rapid changes in that culture, anomia, is a term used in the study of socio-ethnic conflicts. In such a globalized, interconnected world, this phenomena is becoming ever more wide spread. Rapid societal changes instigates instability and insecurity and the ever changing world around causes a sense of isolation from one's surroundings. This term may not be directly applicable to the various psychological analyses of the shooter, but I think it describes the state of many societies right now. Those who are estranged by their rapidly individualistic and quickly changing culture do have an outlet, the internet, where they can try to find acceptance and a group which understands them. But what happens when that very group is one that encourages such acts, and takes participants further away from any sort of value sets or societal moral standards?
Another recent bit of news is that German youths are more right-leaning than ever, and are showing especially pronounced rates of xenophobia and hostility towards foreigners. It's no wonder, in tough economic times, in times where societal problems are nearly always blamed on the "others".
Blame. Finding someone to Blame. The Bush years were about Blame. Blaming the terrorists, the Muslims, the axis of evil. For the shootings, we blame the school, the parents, the gun laws. In this economy, some people blame foreigners for taking their jobs away, for working for lower pay, for ruining the economy. I'm starting to think that, in hard times, the best thing to do is to stay away from the B-word, and think about our own contribution to the solution.
In one of my classes, we are learning about the ZOP method of project planning (Zielorientierte Projektplanung), where, in order to solve a problem, a list of smaller problems that make up the bigger problem is made and put into a "cause-effect" tree. Then, the biggest "original problem" is chosen, the one that is the cause of most of the other problems. And here comes the important step: you turn the problem around into a formulation of what the situation will look like when the problem is solved. This is your goal. Example problem: the education system in Germany divides up the "classes" too early. Example goal situation: a flexible system where students are fostered in their strengths and helped with their weaknesses without a distinct "separation" at any point.
I think this method is a very good way to turn around blame and take real action. Find the root of the problem, and make it into a goal. Then, strive towards that goal.
If anything, I am hopeful for the triumph my American optimism…
The most shocking of all the events lately was, of course, the school shooting at Winnendon. As an American living in Germany, this kind of horrible occurrence brings to mind the analysis (and Michael Moore films) that followed the Columbine disaster, all of which seemed to believe that such an event was a purely American creation, coming not only from such relaxed gun control laws but also from some kind of intrinsic cultural violence. Since then, this has been proven wrong and the western world has had its share of similar sad and horrifying incidents. Of course it's only natural to ask such questions as "why us" or "why here" and then "how can we prevent this" and "who is to blame". This discussion has been circulating in Germany for the week or so since the shootings and there is, of course, discussion of stronger gun laws or punishing the father for not locking up his gun. I, too, found myself blaming and questioning, wondering how this could happen in a place like Germany, where I often consider myself to be so insulated from the "dangers" of the outside world.
I also wonder, as an American, if these events aren't probably instigated by globalized media and violence, by a certain illusion of a community and a retreat into a virtual, far away world where such actions seem accepted. The concept of alienation from one's own culture due to rapid changes in that culture, anomia, is a term used in the study of socio-ethnic conflicts. In such a globalized, interconnected world, this phenomena is becoming ever more wide spread. Rapid societal changes instigates instability and insecurity and the ever changing world around causes a sense of isolation from one's surroundings. This term may not be directly applicable to the various psychological analyses of the shooter, but I think it describes the state of many societies right now. Those who are estranged by their rapidly individualistic and quickly changing culture do have an outlet, the internet, where they can try to find acceptance and a group which understands them. But what happens when that very group is one that encourages such acts, and takes participants further away from any sort of value sets or societal moral standards?
Another recent bit of news is that German youths are more right-leaning than ever, and are showing especially pronounced rates of xenophobia and hostility towards foreigners. It's no wonder, in tough economic times, in times where societal problems are nearly always blamed on the "others".
Blame. Finding someone to Blame. The Bush years were about Blame. Blaming the terrorists, the Muslims, the axis of evil. For the shootings, we blame the school, the parents, the gun laws. In this economy, some people blame foreigners for taking their jobs away, for working for lower pay, for ruining the economy. I'm starting to think that, in hard times, the best thing to do is to stay away from the B-word, and think about our own contribution to the solution.
In one of my classes, we are learning about the ZOP method of project planning (Zielorientierte Projektplanung), where, in order to solve a problem, a list of smaller problems that make up the bigger problem is made and put into a "cause-effect" tree. Then, the biggest "original problem" is chosen, the one that is the cause of most of the other problems. And here comes the important step: you turn the problem around into a formulation of what the situation will look like when the problem is solved. This is your goal. Example problem: the education system in Germany divides up the "classes" too early. Example goal situation: a flexible system where students are fostered in their strengths and helped with their weaknesses without a distinct "separation" at any point.
I think this method is a very good way to turn around blame and take real action. Find the root of the problem, and make it into a goal. Then, strive towards that goal.
If anything, I am hopeful for the triumph my American optimism…
Wednesday, March 18, 2009
OBX Brew
As we have been doing for the last five or six years, to celebrate the kick off of Summer Meg and I and an assortment of friends flock to the Carolina Coast for Memorial Day weekend, in search of sun (sometimes we find it), cold beer (we always find that), and relaxation (depends on how late you stay up). For at least the past 3 trips I have brewed and bottled a batch (sometimes 5 gallons and sometimes 10 gallons) of beer just for the occasion. The first two years I brewed something I dubbed a "Strawberry Blonde Ale." Last year I brewed a American Wheat Ale in the style of Bell's Oberon. Well its getting to that time of year and the house is booked and I need to start thinking about what I am going to brew this year.
The idea is to brew a beer on the lighter side, but that is still full of flavor to complement a warm sunny afternoon.
The options this year are as follows:
Hefeweizen
I've never brewed a Hefe before, but its essentially the quinessential summertime beer. Full of flavor, but light in body. In my opinion a hefe that is low on banana flavor is preferable.
American Pale Ale
I already make a pretty damn good American pale ale, that has already received one request (thank you Swanny).
American Wheat
Similar to last year, but probably somewhat hoppier.
California Common
Can you say Anchor Steam?
Strawberry Blonde
Been there done that, but people seem to like it.
If you are not sure on the style check out the BJCP guide for a definition.
I've added a poll on the right, please chime in. Even if your not coming on the 2009 OBX trip, which of these would you prefer for an early summer beach trip?
Life's a beach,
HolzBrew
Monday, March 16, 2009
Root Soup - Wurzelsuppe - Real German Cuisine Challenge
Welcome to the fifth week of the Real German Cuisine Challenge! After Semmelknödel mit Pilzen, Rahmgulasch, Käsespätzle and Apfelstrudel, his week was an easy, straighforward (and nutritious!) soup from the Schleswig-Holstein region (far faaarrr north). Get the recipe here
The whole thing began by measuring out the ingredients. Thank goodness for my scale (and here's a glimpse of the ugly but taste German "Celery" which is actually celery root.
And everything sliced
This is me. With my leek. My big giant leek. That inspired me to play baseball. Maybe I'm homesick... but in the end, i'm a pittsburgh gal... we're steelers fans, after all.
Everything got tossed into the pot, and cuddled up with some sizzling butter for five minutes or so. Then in with the stock, on with the top, and I let it simmer away! I used those cubes of veggie broth... (gasp!) because I just don't have homemade stock. Does anyone have a good easy recipe that I can freeze?
Then the whole thing went into my beautiful Philips blender (a birthday present from Artur). The thing doesn't shoot the blending stuff into the air like most, instead it makes a lovely blending tornado. Look! And it has lovely blue lights, kind of like the blender version of a VW Golf.
The a nice glob of Cremè Freiche and some dill and... TADA! Easy monday dinner. I used frozen dill from the grocery store to garnish... a great alternative to always buying (or raising) your own!
BTW, I met Christina from Amiexpat and her lovely husband and adorable son last thursday (on her birthday, what an honor!) and it was lots of fun to chat with a fellow blogger! We talked about German TV and the school system...two favorite gripe topics of mine. Perhaps a future blog post in the making...
Next, I'll be telling you about my spring project for the apartment: a balcony veggie garden! (perhaps some fresh dill is in sights..)
The whole thing began by measuring out the ingredients. Thank goodness for my scale (and here's a glimpse of the ugly but taste German "Celery" which is actually celery root.
And everything sliced
This is me. With my leek. My big giant leek. That inspired me to play baseball. Maybe I'm homesick... but in the end, i'm a pittsburgh gal... we're steelers fans, after all.
Everything got tossed into the pot, and cuddled up with some sizzling butter for five minutes or so. Then in with the stock, on with the top, and I let it simmer away! I used those cubes of veggie broth... (gasp!) because I just don't have homemade stock. Does anyone have a good easy recipe that I can freeze?
Then the whole thing went into my beautiful Philips blender (a birthday present from Artur). The thing doesn't shoot the blending stuff into the air like most, instead it makes a lovely blending tornado. Look! And it has lovely blue lights, kind of like the blender version of a VW Golf.
The a nice glob of Cremè Freiche and some dill and... TADA! Easy monday dinner. I used frozen dill from the grocery store to garnish... a great alternative to always buying (or raising) your own!
BTW, I met Christina from Amiexpat and her lovely husband and adorable son last thursday (on her birthday, what an honor!) and it was lots of fun to chat with a fellow blogger! We talked about German TV and the school system...two favorite gripe topics of mine. Perhaps a future blog post in the making...
Next, I'll be telling you about my spring project for the apartment: a balcony veggie garden! (perhaps some fresh dill is in sights..)
Kaiserhof!
OH MAN! This week's brunch was un-freaking-believable. Our friends from New York were in town, so before hitting up the zoo we decided to finally go to Kaiserhof in Ocean Beach. We've driven past it many times and the reviews were glowing, so with a bonified German visitor with us, we figured she could point us in the right direction of deliciousness.
From the outside, it looks pretty plain, and the inside was traditionally bland. Still, the biergarten looked stellar and the smells wafting from the kitchen were madly drool-inducing, so I was pretty stoked. Basically everything looked insane, so I went for the Wurstplatte (small bratwurst, bauernwurst, and knackwurst, with sauerkraut and red skin potatoes) because when something gets recommended by a German person WHO DOESN'T EVEN EAT MEAT you know it will be delicious.
Course 1: GOULASH. YUM. I've never had this German soup before, and I was informed that it tasted "exactly like it should". It could been served spicier, but the flavor was hearty and well-balanced. I especially liked the small bowl it was served in.
This is Ashton stealing some of my goulash.
I LOVE A GOOD HEARTY WURST. The sauerkraut absorbed all of the delicious meat juices and provided an excellent addition to the plate. I especially liked the spicy mustard provided, and the potatoes were yum-tastic.
Ashton got something I have no idea how to spell or pronounce, but it was a tender liver in au jus, topped with grilled onions and drowning in yum.
On Sunset Cliffs Road, see you for happy hour?
We finished it up with splitting the Black Forest cake and a homemade Apple Strudel a la mode, which was crispy, flaky, hot, and apple-y good. No pictures of those because by then we had reached Glutton Level Omega and tore into it like wild beasts. Let me just leave you with the promise that you won't find a better strudel anywhere but Germany.
From the outside, it looks pretty plain, and the inside was traditionally bland. Still, the biergarten looked stellar and the smells wafting from the kitchen were madly drool-inducing, so I was pretty stoked. Basically everything looked insane, so I went for the Wurstplatte (small bratwurst, bauernwurst, and knackwurst, with sauerkraut and red skin potatoes) because when something gets recommended by a German person WHO DOESN'T EVEN EAT MEAT you know it will be delicious.
Course 1: GOULASH. YUM. I've never had this German soup before, and I was informed that it tasted "exactly like it should". It could been served spicier, but the flavor was hearty and well-balanced. I especially liked the small bowl it was served in.
This is Ashton stealing some of my goulash.
I LOVE A GOOD HEARTY WURST. The sauerkraut absorbed all of the delicious meat juices and provided an excellent addition to the plate. I especially liked the spicy mustard provided, and the potatoes were yum-tastic.
Ashton got something I have no idea how to spell or pronounce, but it was a tender liver in au jus, topped with grilled onions and drowning in yum.
On Sunset Cliffs Road, see you for happy hour?
We finished it up with splitting the Black Forest cake and a homemade Apple Strudel a la mode, which was crispy, flaky, hot, and apple-y good. No pictures of those because by then we had reached Glutton Level Omega and tore into it like wild beasts. Let me just leave you with the promise that you won't find a better strudel anywhere but Germany.
Sunday, March 15, 2009
Denver Days
AHHHH Yes my favorite place for Beer Travel, Denver, the sunshine state. It had been way too long (October 2007, crazy I know) since Meg and I made the pilgrimage to the US capital of all things hoppy, malty and delicious.
We left last Friday and arrived at Denver International around noon. We promptly rented a 4 wheel drive (the only way to get around in Colorado) and headed for our hotel in Longmont. Why Longmont, you may ask? Because that is the location of Left Hand Brewing Company. On our way to the hotel, Meg and I were looking for something to eat so we made an impromptu turn on Main St. and chanced upon Pumphouse Brewpub. The third picture up above is from the Pumphouse or as the locals refer to it, just da' House. Pictured is their IPA, which was very good and I think Meg's club sandwich and you might be able to make out a little bit if the fish tacos I ordered (playing the good Catholic boy on a Friday in lent).
After dropping off our bags we hit up the Left Hand tasting room for some drankz. Different than VA, breweries can just sell their beer on site and not offer food. Now some breweries may have a small bar where visitors can taste their beers, but this place large and well decorated and it was truly more of a bar scene than a "tasting room." I was surprised at the wide variety of Coloradans that were at the tasting room for happy hour. Everyone from guys and gals with suits on (just getting off work) to blue collar guys and college kids. The first photo above is the flight of six that Meg and I went with. If memory serves I believe we tried the: pilsner, winter warmer, warrior ipa, milk stout, imperial stout (aged in brandy barrels for a year!!!) and the twin sisters (double IPA, right up my alley).
After re-hydrating at the hotel, we headed for Lyons, CO for dinner at the Oskar Blues restaurant. If the name doesn't ring a bell, then they are the guys who make Dale's Pale ale and Old Chub, really the modern day champion of canned craft beer. Meg and I were so full from pumphouse and left hand that we choked down a little food and did the best we could on a couple of beers from the bar.
The next morning after some much needed exercise, we hit up Boulder for lunch. Now, Boulder might be one of the coolest towns in all of the US. If my company had an office there, I'd be on the first flight. After a nice lunch of gyros, MEg and I asked around for a good beer store. We were heading for Vail for the next couple of days, but wanted to make sure we tried some new beer while we were hitting the slopes. We settled on a sixer of Deschutes Inversion IPA (absolutely fantastic stuff, I wish they would distribute to the east coast) and Upslope IPA (a very nice offering from Boulder, CO).
The next couple of days we spent skiing. Monday evening we found ourselves back in Denver and decided to stop by the famed Falling Rock taphouse. The Rock had 69 beers on draft, wow what a selection. Meg and I both went for Russian River offerings since we can't get them here on the east coast. I went with Damnation and Meg went with the famous Pliny the elder. Both awesome. It was a slow night and we starting chatting it up with Chris Black, the owner of The Rock. He's a great guy and he regaled with a ton of beery stories. He's actually on the Brewer's Association events committee and was getting us excited for this years Savor in DC. As always, Denver/Vail was a memorable voyage. I think I could plan every vacation there for the next ten years and be very very happy.
Denver daydreaming,
HolzBrew
Friday, March 13, 2009
Beer vacation!
Budget Travel Magazine and CNN released this video of how to take a vacation... centered around beer! They explore Milwaukee, Denver, and Brooklyn as beer aficionados take you through where to go and what to get! I'm not sure how much of a destination point Milwaukee is, but hey, vacation on a budget? Get creative!
Thursday, March 12, 2009
Wednesday, March 11, 2009
TIWYF.com
There are times when I really don't need to say anything, just present an image that I am blatantly ripping off from somewhere in internetland and wait for responses. (Well, I'd wait for responses if anyone EVER commented, but that's another story.)
This is why you're fat.com is an amazing site that I'm pretty sure I've mentioned before, but I can't mention it enough times. It's unbelievable. It's unreal. If I could I would post everything verbatim on here, but it's probably just easier for the end reader to go there themselves. Still, there are a few gems that I just can't pass up. Today is MEAT MEAT MEAT fantasmagoria. All things meat, all the time. Especially appropriate today since I'm going home to make chili for 10 people, 7 of which are currently staying at our apartment (this includes myself and Ashton). I have a feeling that our plumbing will get some serious work today...
My personal favorite-
The Porkgasm
Bacon strips, bacon sausage, ham sausage, ham slices, smoked pork sausage and roasted pork belly surrounded by ground sausage shaped into a pig, wrapped in bacon and roasted. Garnished with chili ears and tail.
(submitted Zach Spier)
And the 2 runner ups!
Meat Cake- Meatloaf with potatoes and ketchup for icing.
(submitted by Anne Marie)
Meat (in) Loaf
(submitted by DonJuanDellaNooc)
This is why you're fat.com is an amazing site that I'm pretty sure I've mentioned before, but I can't mention it enough times. It's unbelievable. It's unreal. If I could I would post everything verbatim on here, but it's probably just easier for the end reader to go there themselves. Still, there are a few gems that I just can't pass up. Today is MEAT MEAT MEAT fantasmagoria. All things meat, all the time. Especially appropriate today since I'm going home to make chili for 10 people, 7 of which are currently staying at our apartment (this includes myself and Ashton). I have a feeling that our plumbing will get some serious work today...
My personal favorite-
The Porkgasm
Bacon strips, bacon sausage, ham sausage, ham slices, smoked pork sausage and roasted pork belly surrounded by ground sausage shaped into a pig, wrapped in bacon and roasted. Garnished with chili ears and tail.
(submitted Zach Spier)
And the 2 runner ups!
Meat Cake- Meatloaf with potatoes and ketchup for icing.
(submitted by Anne Marie)
Meat (in) Loaf
(submitted by DonJuanDellaNooc)
Tuesday, March 10, 2009
Weird quirks that I have developed while living in Germany:
- Irrepressible need to take off my shoes and change into house shoes when entering my or someone else's home
- Penchant for cold cuts for breakfast
- Need to frequently "air out" a room
- Frustration at trains and subways that are more than 2 minutes late
- Answering the telephone simply with "Flechtner" instead of "hello"
- Constantly carrying cloth shopping bags with me
- Giving exact change when paying for anything
- Buying overpriced Sunday night wine at the gas station
- Checking grocery stores and discounters for their weekly specials and, when I find something I like, buying it all right away. After all, they won't have it anymore in 24 hours.
- Buying every piece of outdoor wear possible. Yes, I have a rain suit.
- Using the German keyboard and getting frustrated when I'm at home any I keep typing Emilz and crayz!
- Getting a headache when the alpine wind "Föhn" is blowing
I'm sure there are many more. What are your "weird Germany quirks"?
Monday, March 9, 2009
Apple Strudel - Real German Cuisine Challenge -
Another entry in the Real German Cuisine Challenge being run by Christina from Amiexpat!
I started by making the dough, which consisted of piling 250 grams of flour on a board, putting a cracked egg and some oil into the middle, and kneading. And kneading. Well, what I got was sticky hands and very crumbly dough. I'm starting to believe that this cookbook is from a time where chickens laid much larger eggs. Or 250 grams weighed less. Or gravity was different. Anyways, I had to add water to even make it "smooth" like it was supposed to be before adding the water, but after that addition it seemed to be a fairly happy dough.
I was really scared of this one. Dough. Filling. Baking. Ayayay!
Get the recipe here: Apfelstrudel
But, it was alright. Messy, but not as messy as Käsespätzle.
I started by making the dough, which consisted of piling 250 grams of flour on a board, putting a cracked egg and some oil into the middle, and kneading. And kneading. Well, what I got was sticky hands and very crumbly dough. I'm starting to believe that this cookbook is from a time where chickens laid much larger eggs. Or 250 grams weighed less. Or gravity was different. Anyways, I had to add water to even make it "smooth" like it was supposed to be before adding the water, but after that addition it seemed to be a fairly happy dough.
are those wavy lines?
I painted it with olive oil (I didn't have any vegetable oil) and put it to "rise" under a "warmed" bowl (my warmed bowl was plastic run under hot water… and I am wondering how it was supposed to rise without any yeast. Maybe it was just supposed to rest..)
Then, the apple marathon began. 1.5 kilos of apples. That's 3.3 pounds of apples. That's a lot of peeling. A lot of coring. A lot of chopping. But I have to say, I am so very proud of my very best European kitchen skill: the ability to peel fruits and vegetables in my hand with a paring knife in one long glorious spiral of skin.
This pride and glory got me through the first kilo or so. Afterwards, it was pretty boring. But I made it. The apples got mixed with the spices and then lemon rind and juice, and then came the fun part… rolling out my "risen" (or rather just well rested) dough.
Without a rolling pin. I just don't have one. But my 1 liter thermos which I use regularly for my homemade teas worked just fine. I spread the dough with sour cream and heaped the apple mixture and the plumped raisins on top of it. Oh so many apples and raisins. Then I brought the edges together (a bit of water helped them stick) and, as the directions indicated, "BOLDLY" flipped my strudel.
Then I read the next step "place in a U form into the pan). Hmmmmm. I think my kitchen counters would have to be longer to make a strudel that would by able to form a U. Mine was more like a… like an I! Or a #1! (or an elongated blob...)
Anyways, after brushing it with butter and pouring milk overtop, into the over it went. For an hour. Getting a quick breather with periodic bastings. I also made the Vanilla sauce. But I skipped the beaten egg white step. No mixer, no egg whites (too much work for me…). The sauce tasted delicious but was very liquidy.
All in all a HUGE success. I brought what Artur and I didn't eat for dinner (that's right, apflestrudel for dinner)… to work, where it was promptly gobbled up and I was serenaded with stories of various regional versions of apple strudel from my German colleagues.
All I have left to say is "Raindrops on roses and whiskers on kittens…"
gulf coast grill part 2
How else could we spend our weekend but entertaining our latest visitors from VA way?? We've had a pretty steady stream of them, but so far we've hit the mother lode with 5 extra bodies at our place for the week. Matt H., Jenny, John Kincaid came in from Richmond and Big Brett + the German sensation Nicole came in from NY to soak up some of the California sun. With such a large group, we figured we'd play it safe for brunch and hit up a place with the capability to take care of a large group while still dishing up delicious treats. We hit the Gulf Coast Grill for the second time (we'd brought previous RVA'ers there on an earlier trip), and got seated immediately. I was skeptical of this place at first (any place whose main font is Curlz MT definitely loses points with me), but I was very pleasantly surprised with the quality of the food. California style meets Lousiana cuisine, with offerings like Muffaletas, fried oysters, grilled veggie quesadillas, beignets, catfish, jambalaya, biscuits and gravy, etc. All egg dishes are served with EXCELLENT rosemary potatoes, and the coffee is dark, fresh, and plentiful.
I went with the Muffaleta sandwich and when I asked for hot sauce they offered me either Tabasco or their home-made habanero pepper spread (which I of course accepted). She warned me that a little goes a long way, and she was NOT kidding. It was a late speading heat, but spread it did. I'm not huge on the actual flavor of the habanero, but if you want heat this is definitely the place to find it.
I envied Matt's selection of the steak n' eggs, especially when he ordered it exactly like I would have (medium rare and over medium) but I've always been hesitant to commit to such a serious meal in the morning. One day I will man up and go for it. Ashton got the Santa Fe eggs benedict with chipotle hollandaise, which looked spectacular and I gladly helped him mop up the leftover egg jizz with my sandwich. All in all, I'd rate it a very solid B+ with excellent service and accomodations, and good (not unbelievable, but consistently GOOD) food. I will definitely go back, and the fact that it's an easy walk from our house definitely helps.
I went with the Muffaleta sandwich and when I asked for hot sauce they offered me either Tabasco or their home-made habanero pepper spread (which I of course accepted). She warned me that a little goes a long way, and she was NOT kidding. It was a late speading heat, but spread it did. I'm not huge on the actual flavor of the habanero, but if you want heat this is definitely the place to find it.
I envied Matt's selection of the steak n' eggs, especially when he ordered it exactly like I would have (medium rare and over medium) but I've always been hesitant to commit to such a serious meal in the morning. One day I will man up and go for it. Ashton got the Santa Fe eggs benedict with chipotle hollandaise, which looked spectacular and I gladly helped him mop up the leftover egg jizz with my sandwich. All in all, I'd rate it a very solid B+ with excellent service and accomodations, and good (not unbelievable, but consistently GOOD) food. I will definitely go back, and the fact that it's an easy walk from our house definitely helps.
Friday, March 6, 2009
And we're back!
Tuesday, March 3, 2009
HolzBrew Wordle
This is pretty cool. Check out "wordle.net" It essentially takes a website and creates a word cloud with words from that website. The larger the word, the more often it is used on the site.
See the HolzBrew Blog Wordle here
See the HolzBrew Blog Wordle here
Monday, March 2, 2009
2008 Craft Beer Stats
Good News! Craft beer is growing. That might not be a huge surprise to many people familiar with the craft beer industry, but in a recession economy, basic logic would say that consumers would spend less on beer and drink cheap mass produced swill. Not the case. You the consumer have spoken and despite plummeting 401Ks and IRAs you've decided to spend more this year on craft beer compared to 2007. Hats off to you and your sophisticated palate, well played good sirs and madams.
This is very exciting for those of us who secretly harbor the desire to open a brewery or brewpub.
From www.beertown.org:
The Brewers Association, which tabulates industry growth data for U.S. breweries, announced that today's small independent craft brewers are gaining alcohol market share due to a shift toward full flavor beer and increased support for local breweries. From 2007 to 2008, estimated sales by craft brewers were up 5.8 percent by volume and 10.5 percent in dollars¹. Overall share of the beer category from craft brewers was 4.0 percent of production and 6.3 percent of retail sales. More than 1 million new barrels of beer were sold in 2008, and close to half of those barrels were beer from craft brewers.
"2008 was a historic year for beer with the large brewers consolidating and imports losing share, while the top ten selling beer brands dropped in sales. At the same time, small independent craft brewers continued to gain share and attention," said Paul Gatza, Director of the Brewers Association.
With total U.S. beer being more than a $100 billion industry, the Brewers Association estimates the actual dollar sales from craft brewers in 2008 were $6.34 billion, up from $5.74 billion in 2007. Taxable barrels of the total beer category was 1,210,018 more in 2008 with craft brewers producing 473,364 of those barrels. Total craft brewer barrels for 2008 was 8,596,971, up from 8,123,607 barrels in 2007.
Beer's popularity as America's favorite fermented beverage continued in 2008 with Gallup stating "beer is back to a double-digit lead over wine." Taking into account the challenges in today's economy, BevincoNielsen released a survey showing beer was faring better than spirits, with wine lagging. The Brewers Association emphasized trading across from wine and spirits to beer continues, with some of today's wine drinkers discovering the affordable enjoyment and rewards of craft beer.
These increases in share and barrels for craft brewers come at a time when, according to the Brewers Association, the cost of operating a small brewery increased over 39 percent in the period of November 2007 to November 2008. The Brewers Association states that today's craft brewers face many challenges including:
* Access to ingredients and raw materials
* Increased pricing for materials and supplies
* Access to market (competition for shelf space at the retail level)
Real German Cuisine Challenge—Käsespätzle (or: the attack of the killer slugs)
I want to say right off the bat: this recipe was really funny. Hilarious. And it made a giant mess. Get this hilarious messy recipe made as part of the Real German Cuisine Challenge here.
I didn't have a spätzle press, so after mixing up the dough, browning the onions and boiling the water, I had quite a time of "spätzlehobeln" as I clumsily tried to use my knife to scrape delicate portions of the dough into the water.
What I got, instead, were giant spätzle blobs. They kind of looked like big slugs. Not very appetizing. I thought it was rather hilarious, though.
I also had problems with the dough. The amount of water called for didn't even absorb the flour, so I had to keep adding until it had any reasonable consistency. Then, it was very sticky. I basically developed the technique of running my knife under water after every third spätzle to keep them from sticking.
I got better though, and as the layers formed in the pan, they started looking more and more like the spätzle I know. Last but not least I topped everything with the onions and extra cheese, and the final creation was yummy. But the smaller noodles were definitely better.
Lessons learned:
GET A SPÄTZLE PRESS!
Onions browned in butter taste DELICIOUS and i'm sure they would spruce up any dish
Giant Spätzle slugs are also yummy... a bit tough, with a "robust" quality
This dish can be reheated. Reheated. And reheated. And gets better every time.
German food is hard. Schwabian women are amazing.
I'm kind of scared for Apfel Strudel. But a wise woman once sang: cream colored posies and crisp apple strudel...when the dog bites, when the bee stings... i simply remember my favorite things. And then I don't feel soooooo baaaaaaaaaaaddddddddd! (sorry. gotta love sound of music. why else do you think i moved here? found out too late that it's austria...)
PS: I really enjoyed reading my fellow challenger's recipes! Thanks especially to Christine and Yelli!
I didn't have a spätzle press, so after mixing up the dough, browning the onions and boiling the water, I had quite a time of "spätzlehobeln" as I clumsily tried to use my knife to scrape delicate portions of the dough into the water.
What I got, instead, were giant spätzle blobs. They kind of looked like big slugs. Not very appetizing. I thought it was rather hilarious, though.
I also had problems with the dough. The amount of water called for didn't even absorb the flour, so I had to keep adding until it had any reasonable consistency. Then, it was very sticky. I basically developed the technique of running my knife under water after every third spätzle to keep them from sticking.
I got better though, and as the layers formed in the pan, they started looking more and more like the spätzle I know. Last but not least I topped everything with the onions and extra cheese, and the final creation was yummy. But the smaller noodles were definitely better.
Lessons learned:
GET A SPÄTZLE PRESS!
Onions browned in butter taste DELICIOUS and i'm sure they would spruce up any dish
Giant Spätzle slugs are also yummy... a bit tough, with a "robust" quality
This dish can be reheated. Reheated. And reheated. And gets better every time.
German food is hard. Schwabian women are amazing.
I'm kind of scared for Apfel Strudel. But a wise woman once sang: cream colored posies and crisp apple strudel...when the dog bites, when the bee stings... i simply remember my favorite things. And then I don't feel soooooo baaaaaaaaaaaddddddddd! (sorry. gotta love sound of music. why else do you think i moved here? found out too late that it's austria...)
PS: I really enjoyed reading my fellow challenger's recipes! Thanks especially to Christine and Yelli!
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