Not by ingredients alone

The passionate serving staff did provide lectures about the commitments to culture, region, and producers. But we were hungry, and unfilled by lectures.

Viand 32: Diaspora España

The most intimate Viand ever 0/Greeting: Txogitxu (very old, fat Basque dairy cows) Shinken from Vom Einfachen Das Gute. I was interested to try this meat after reading an article

Viand 31: Berlin 4: Winter is about Pork

0/ Jim Lahey’s no-knead bread, Butter from Gläserne Molkerai. Duro and I made every 2-3 days for 3 years. We also treated the bread dough like croissant and layered in

The Bread

It’s 10 minutes of work, including cleanup, over a 24 hour period. By Jim Lahey of Sullivan Street Bakery in New York: “Make sure everyone has access to it. That’s

Viand 30: 3 feasts in 8 days…

Viand 30 morphed an 8-day marathon of Anniversaries, Crew Parties, and afternoon spiked-tea parties. 10.December “13 years” 1/”The Kiss” (Miang Kham): local postlein (instead of spinach), honey, nori (instead of

Eier Liqor Eis

5 egg yolks + 100g powdered sugar (beat with whisk) 1 cup cream + 1 tsp vanilla extract (or 1/4 tsp vanilla paste), heat until simmer, then add slowly to

Norwegian Potato Lefse

from Emma Christensen Makes 16 flatbreads 1 pound starchy or all-purpose potatoes 1/4 cup unsalted butter, room temperature 1/4 cup heavy cream 1/2 teaspoon of salt, plus more to taste

Viand 29: Berlin 2: High Low

0/Tür: “Whiskey & Cigars” from Schokoladerie Estrellas 1/Steak Sandwich Meat from Hoeve Biesland because Boris “was looking for something other than the supermarket”. Caramelized last tomatoes (from a Polish farm

Viand 28 Berlin 1: Musicality

0/Tür: Domberger Brotwerks sourdough with browned Gläserne Molkerei butter and Peter Kovacs Waben Honig aus Ungarn I tasted Florian Domberger’s bread at the Stadt Food Land Festival a couple of weeks ago.