Archive for the ‘food’ Category

I tawt I taw a puddy tat!

January 1st, 2009

Das Neue Jahr in München war viel Spaß. Chuffy hat Essen für 10 ausgerichtet. Erste mal hatten wir pâté und kleines Stoffe. Dann haben wir die Fondues, die eines Käse Fondue und eines Tafelöl Fondue mit Strauß sind. Der Nachtisch war Eiscreme und Walderdbeeren. Gegen Mitternacht haben wir mit Feuerwerk im Garten und aus der Terrasse gespielt.

Heute tue ich nicht so viel. Ich denke, dass rote Wein und Chmpange und Bier gut schmecken, aber ich hätte nicht alle in die eigene Nacht getrunken. Wir haben das Haus geputzt, und ein bisschen ferngesehen. Morgens gehe ich zu die Innenstadt, um Schistoffe zu kaufen.

Meine Lösung für das Neue Jahr sind natütlich meine Deutsche zu besseren, und mehr Blogposts zu schreiben. Manchmal zusammen!


July 14th, 2008

These could make our next party and/or soiree go differently… (via Editorial Ass)

1. Top thick slices of country bread with fresh goat cheese. Sprinkle with herbs and bake until crusty; serve to everyone but Jeff.

2. Vegetarian friends? Try veggie rumaki: wrap a strip of imitation bacon around a water chestnut, spear with a toothpick, and broil—but instead of imitation bacon use real bacon, and instead of a water chestnut use veal.

3. Steal Cheryl’s famous potato-salad recipe. When Cheryl asks, “Why did you steal my recipe?,” say, “I don’t know, Cheryl, why did you break my heart?” Then laugh so she knows you’re just kidding.

4. Blend fresh crabmeat with diced avocado, scallions, and a dollop of mayonnaise for a canapé topping so delicious that it will take your guests a full minute to realize that they’re eating it off dog biscuits. Once they catch on, act mortified and stammer that you must have “mixed up the boxes,” until everyone calms down. Then start crying because the biscuits remind you that today marks exactly eight weeks since you had to put down Buster, and you just miss him so much.

5. Tell Marissa that you appreciate her concern, but in the two years since Cheryl broke off the engagement you’ve grown up a lot, and you’re really in a much healthier place now. Then say, “Speaking of fiancés, how’s Peter’s alcoholism?” (Note: This is not technically an appetizer.)

6. For a taste of the U.K., fry up mini-servings of fish-and-chips. Take it to the next level by wrapping them in small pieces of newspaper, which, oddly enough, all seem to be printed with unfavorable reviews of Jeff ’s novel.

7. Have you ever noticed how sun-dried tomatoes and top-grade peyote look exactly the same? Not a suggestion, really. Just saying.

8. Another one for the vegetarians. If they think they like tofu, wait until they sample your delicious mock tofu—all you need is chicken fat, puréed pork loin, and five cups of piping-hot tallow. Cheryl will never know the difference.

9. Tempura makes great finger food, and the batter locks the flavor of just about anything in a savory, opaque crust. Impress your friends with creative choices, from squash blossoms to mislaid car keys to the two-carat engagement ring that Cheryl gave back to you after she “reassessed things.” Surprise!

10. Guests getting antsy? Head them off with a big bowl of steamed mussels. No one can resist mussels, not even emotionally stunted ex-fiancées and their new poorly-received-novelist boyfriends. Besides, disappearing into the kitchen will give you a chance to collect your thoughts and also to go slash Jeff ’s tires.

11. Homemade sugared almonds make the perfect sendoff, sure to please all your guests, even the ones who would be bludgeoning you with a tire iron if Peter weren’t standing between you. Good old Peter. He may not be the brightest or the handsomest person, but he’s very large.

12. As the party disperses, your guests might seem a little ungrateful, calling you an obsessive sociopath or pelting you with sugared almonds. Don’t worry, it’s probably the peyote talking. Just stand on the porch as their cars pull out, your eyes brimming with tears, and shout, “You know, I try, I really do . . .”

13. Add, “My dog died! He died! And he’s never coming back!”

14. Hepatitis! (Note: This is not technically an appetizer.)


July 10th, 2008

Picked up a tube of wasabi mustard today. Now when I get sushi from the local supermarket I can have as much wasabi as I like. Bwahahahahahahaha!

Generally though I just use it for salad dressing as follows.

wasabi – about a teaspoon. You’ll know if you have too much!

soy Sauce – enough to dissolve the wasabi, about 2 tablespoons.

chilli – finely chopped, with seeds if thats your bag.

garlic – a clove, crushed and chopped.

Lime juice – about half a lime seems to work.

Chilli sauce – hot and sweet. If you put in too much wasabi then this can be used to counteract it.

Mix it all together and throw it on whatever you like. This would also probably make a nice marinade for fish, meat or almost anything. I haven’t tried that yet. I am also trying to convince Chuffy to use wasabi on his bacon sandwiches, no joy there yet either!

Hair of The Dog

July 5th, 2008

Went to a bbq last night out in the sticks, well not quite the sticks. But it seems I can’t remember the S-Bahn we took or where we got off, which is what happens when you run after people through a busy hauptbahnof and on to a train. I seem to recall looking at a map of Eicheanu sometime last night, so it was most probably there. The S-Bahn is quick, clean and convenient, and runs late, the all-but-last train is at 12:15 and there is a late train at 02:15 so not too shabby. As we got the 12:15 train back to the city centre, the U-Bahn was still running and I was able to get that home.

The BBQ was meat oriented, which is good and alcohol oriented which is equally good, if not better. Argentinian beef marinaded in red wine, blood, garlic and peppers worked out really well as did everything else. There was even salad and fruit for dessert to make up for the not quite cholesterol friendly meat course. I like to think I am watching what I eat so that I can eat Argentinian beef (in moderation) when the occasion arises.

We had a few beers before dinner, and then a Chilean red and a German red with the meat. After dinner we had whisky. Lagavulin is a single malt I hadn’t had before. Its an Islay malt so its a bit peaty, and the minimum age is 16 years old, so its a bit more subtle than say Talisker, which is typically 10 years old. Its a lot more subtle than Laphroaig, but then again so is being hit in the back of the head with a peat briquette. Anyway Lagvulin seems to be available at the same price as the 10 year old single malts, which indicates either its competing against the 10 year olds, its a bargain or that whisky is cheap here in Germany. I expect experimentation lies ahead…

This morning I was up early, but not early enough for the South Africa v New Zealand match. But I made it into the city centre in good time for to watch France get hammered by Australia, A few beers wasn’t the best idea, not on top of a breakfast of yogurt, juice and a bananananana. But alls well that ends well. A club sandwich worked wonders and anyway this is Bavaria so I wasn’t the only person walking the streets after lunch with a few beers in them.

Bought a few bits and pieces and a book, which only goes to show that I shouldn’t be allowed out on my own drunk, or sober. There was an orchestar rehearsing in the collonade of the Feldherrnhalle on Odeonsplatz so I grabbed a coffee and sat there for a while.

So not bad for a first weekend in Germany. Sunday I have to do homework and chores and generally be domestic. I am also planning a couple of hours in the Olympiapark with my camera, weather permitting. So here’s hoping for cooler than 30 degrees and less than 90% humidity.