There’s no way to say I love you than 6 lbs of homemade pastrami. Try the unsmoked recipe from Food 52 - a touch of Shiro Dashi or Liquid Smoke is up to you.
Faux Pho. It’s not good, it’s good enough.
Let’s be honest, this is not the real deal. No where close. But sometimes you don’t have three days to skim off vats of simmering chunks of marrow-rich beef bones. For quick fix, try your hand at Faux Pho. Work loosely from Bon Appetit http://www.bonappetit.com/recipe/faux-pho.
Kinfolk’s First Event in Berlin- a Herbal Infusion Workshop.
Not a Cloud in the Sky. Just a Bunch of Fucking Cranes.
A staggering testament to a staggering history.
Kaffee and Kuchen.
It’s suddenly winter in Berlin. Luckily Meirei, Prenzlauer Berg’s Alpine cafe, has charm, cappuccini and unholy Strudel on lock.
Meirei @ KOLLWITZSTRASSE 42
Montag bis Freitag 8 - 19 Uhr
Samstag 9 - 18 Uhr
Sonntag 10 - 18 Uhr
Wochenmarkt am Winterfeldplatz.
Away from the yummymummies of Kollwitzplatz, the Wochenmarkt am Winterfledplatz is a breath of fresh air. Surrounded by Turkish cafes and internet shops rather than boutiques and concept store, the market reflects a humbler experience of Berlin. On a chilly Wednesday morning, the square isn’t heaving. The stalls are loosely strung out. The shoppers aren’t pushing prams, they’re pushing 70. And while you may choose to skip the dubious clothing options, you can linger over a dominoes match.
Truth be told, it was far more enjoyable. The produce, fantastic. The patrons, leathery. The sellers, wryly amusing.
Stonking Nosh at Markethalle9.
Lusting for your Loin: A fantastic reintroduction to the headier spices and heavier flavors of autumn.
Preheat the oven to 400°. In a mini processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper and olive oil and process to a paste. Set the pork roast on a large rimmed baking sheet and cut shallow score marks all over the fat. Spread 1 tablespoon of the garlic paste on the underside of the roast; spread the remaining paste all over the scored fat and meaty parts of the roast. Season all over with salt.
Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to 325° and roast the pork for about 35 minutes longer, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the roast to a carving board and let rest for 15 minutes. Carve the roast into chops and serve at once.