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Tenzan Lab opened in June 2018 in Berlin Prenzlauerberg. They offer Japanese shaved ice desserts, made in the center of the dining room from elegant blocks of ice and ergonomically-alarming
The passionate serving staff did provide lectures about the commitments to culture, region, and producers. But we were hungry, and unfilled by lectures.
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
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
This bread is called “no knead” bread. But not kneading is just one wonderful aspect of this bread. It’s also delicious! It has a crusty exterior and holes inside like
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
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
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
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
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.
Tenzan Lab opened in June 2018 in Berlin Prenzlauerberg. They offer Japanese shaved ice desserts, made in the center of the dining room from elegant blocks of ice and ergonomically-alarming
The passionate serving staff did provide lectures about the commitments to culture, region, and producers. But we were hungry, and unfilled by lectures.
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
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
This bread is called “no knead” bread. But not kneading is just one wonderful aspect of this bread. It’s also delicious! It has a crusty exterior and holes inside like
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
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
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
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
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.
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