Best of Istanbul, Edogan take a break! It makes me really sad to see “my Instanbul” and the people of Istanbul suffer. I had great moments there. Once on a backpacking trip to Turkey and by luck I ran intoFatih Akinand had a great time with him and his filmcrew while they filmed The Edge of Heaven in Istanbul. And once celebrating new year 2010/2011. How can you not fall in love with a city with such a great history, with so good food, so friendly people and so rich in culture? And it makes me angry seeing someone attacking it. My fullest support, at least a bit, to the people on the streets of Istanbul – sadly only digital but worth a try.
Held Vodka from Berlin made there since 1921. Read their story below. My story with Held Vodka will be told after the Vodka got some rest and being used to cure “maladies” with some friends. We will enjoy for sure. If it tastes just half as good as it looks, it will be a great tasting for sure. cu soon! The Meisner family founded their brewery and spirit factory in Upper Silesia in 1906. In 1921, the Berlin residents of the family developed the recipe for Held Vodka.
It was the beginning of the “Roaring Twenties”. Held Vodka was distilled and sold in small amounts from a backyard in Berlin for many years. When the wild times of the twenties came to an end, the recipe was put on the shelf.
In the war years of 1944/45, the Meisner family fled with their entire knowledge via Hamburg to Heide in Schleswig-Holstein. After re-founding the Robert Meisner Spirit and Liqueur Factory there in 1952, they have continued to produce regional spirits successfully.
In 2005, through a fortunate coincidence, two “Berliners by choice” approached the Meisner family with the idea of re-launching Held Vodka. So, the Held Vodka renaissance began, following the original Berlin recipe.
According to the 1921 tradition, the primary raw material is sugar beet mash, triple distilled and specially filtered. Held Vodka is pure and unadulterated, therefore perfect to enjoy straight and un-chilled.
Hubertus Connoisseur pocket knife: Another great addition to my knife collection. The Hubertus pocket knifehas no special product name but I would name it Connoisseur or Gentleman knife. It got all the essencial tools to “survive”. A knife blade, a fork, a corkscrew and a cap opener. No need for a tin opener – who want´s to eat out of tin/cans, anyway. You can argue that “who needs a fork” (use the tip of the blade) or “who needs a cap opener” us the back of the blade but that is why it´s the gentleman knife. It got style, I hope its owners too. The locking mechanism of both parts is very clever and well/solid designed. By opening the fork you unlock both parts. Very nice in design, the brass parts look great with the steel and the black bakelit. There is are also antler or wooden versions of this knife. Thanks David for this nice gift – travel save! Check the Hubertus Solingen knife page.
Finest Belgian Beers – The beer connection: Hmm where to start? Manufactum offers Belgian Trappist beerssince years so I´ve heard what great beers they are supposed to brew there. When Maria´s parents visited Belgium some years ago, I told them to buy some “samples” there. They loved the beer there and I loved the samples they brought with them.
Via be-cause blog I got in contact with Fred from Belgium he shares an obsession for straight razors and beer as well. So some time ago I´ve sent him some samples of the famous Bavarian Unertl Weizen/Weißbier. He returned the favour today with a wonderful selection of the finest belgian beers. Look at the bottles and the champagne style corks. Check the minimum durability of one beer of 2031! (It won´t make it!) Man they take bottling quite serious and I have no doubt I won´t be disappointed with the content either. They will have to rest for some days to relax after that bumpy journey via DPD but as hard as it is to wait, they will get their time for the great belgian beer tasting. Thanks Fred!
Fred´s choice was:
– Trappist Orval
– St. Bernardus Abt
– Gueuze Boon Mariage Parfait
– Girardin Kriek
– Rodenbach Grand Cru
Rib eye and waffles barbecue: A quite spontaneous barbecue started yesterday evening at our backyard. Mother bought a huge piece of rib eye and we started the weber grill. Never any kind of firestarter or paper. Take your time and have a good beer until the wood burned down and the coal is glowing. Steaks were superb – as always. And later the night I started to burn in my new waffle iron.Actually with no intentions to use it but quickly we made some pancake dough, cut some apples and made our first testrun´s. After 2 more or less successful attempts we slowly got it right. Timing and teamwork is crucial. A lot of fun and it turned out as it should – a nice dessert, no one could resist even being stuffed already.
Rib Eye Steaks: Visiting my local butcher today, I was a bit puzzled what kind of steak he is offering here. My first guess was right it is indeed a Rib Eye but he pimped it with some herbs and wrapped with an additional layer of fat. Proudly he insured me it will preserve the meats juiciness even more with an additional crispy rim. Thats how shopping is to be done, choose carefully, talk to the butcher and give him a feedback afterwards.
Clearly they show the typical fine lines of fat which only cattle has which is not speedfeasted and has got some space to move. The “Allgäuer Weiderind” from our region is brought up in spring the higher regions, where they go freely up the mountains until there is no grass anymore. In the end of summer before the first snow they are brought back with the Viehscheid to the lowlands. And end up on the plate, bon appetit.
Chuckwagon Waffle Iron for Barbecue and Campfire:
To round up the upcoming barbecues with freshly made waffles I decided to give this waffle iron a try. Im sure great results will show up, the only concern might be the waffle prints on someone/me at a late stage of the barbecue – ginrage. Available via Eisenbams.deor for the full rage of Rome cast iron products here.
Waffeln mit Schlagsahne und Schattenmorellen: Today it was time to make some Waffles / Waffeln. First of all I found out that there are cast iron waffle irons available and I ordered one to round up the upcoming barbecues with a dessert. Secondly I talked to someone about it last night and was close to go crazy be-cause the cast iron waffle iron hasn´t arrived yet but I had to have waffles very soon. So next morning I had to buy whipped cream and find a fitting recipe. Ah and lastly I did two hours of Muay Thai and sparring (fucked up my face a bit) so absolutely no regrets on the carbohydrate side or my BMI (if there ever had been any).
Ok so here is the recipe: 125 g of butter 75 g of sugar 1 package of vanilla sugar 2 eggs (3 are recommended if the dough is too stiff) 250 ml of milk 250 g of flour 1 teaspoon of backing powder
Mix everything together (make sure the butter is soft, preheat it in the oven if to hard) and the last ingredients are the eggs, one after another. Thats it! Crispy waffles on the outside, soft inside. And they do not get hard or too soft after cooled down. Perfect.
Best served with whipped cream and cherries. Hardly to be beaten by another dessert – enjoy.
Marmorkuchen (marble cake) with milk: Ok the first try wasn´t that pretty but yesterday I got it right. It´s really obvious for me that there is a coincidence that spring started with my two cakes I backed. The biggest mistakes on cake one was too less buttering of the form and not breadcrumbed. I enhanced the recipe a bit due to the size of the cake form:
250g butter 250g sugar 250g flour 4 eggs 3 spoons of real cacao powder for the other half of the dough 1 brief of vanilla sugar a bit of salt a bit of baking powder a bit of rum