Iron Heart x DC4 Party Summer 2013 – Berlin Bread&Butter: Probably the post with the most images but how do you decide which ones to take and which not, anyway. First of all thanks to Anie Fields who informed and took us to this great party after a visit at her shop. Impressed by all the bikes in front of the DC4 Japanese Denim Store, then the unique characters. And when you enter the shop there are a lot of top of the class japanese denim brands, that´s what the name says and that´s what you get! Inside the store I ran into Olaf who offered me a private tour who told me a lot about the brands, Japanese Denim, the steel shrink to fit bathtub in the cellar, that cold beer is gone and the chain stitch hemming service they offer on their unions special machines.After that experience, I have to say, another store you shouldn´t miss when you are into Denim and Quality goods. And for sure the place to go if you searching advice or want to buy a Japanese pair of Jeans.
Fein und Ripp – Pike Brothers Party – Bread & Butter 2013: At the Fire Dept. I had the chance to have a talk with Fabian from Pike Brothers and he invited me to Fein und Ripp at the party. Traditional Bavarian food and beer was served there by Fabian and it was the place to go at the wednesday after the Bread & Butter fair.
Fein und Ripp can be described as a well stocked Pike Brothershomebase. But as you can see it´s another unique shop far away from being normal which is surely worth a visit. The interieur is carefully selected and seems natural in there. Family run by father and his two sons with a great dedication to quality and deadstock items. Check their news section for keeping updated about their latest finds.
Bread and Pizza Evening! Nothing better to start the weekend with a great night cooking/baking and celebrating it with friends. So we did this friday. I explained the basics of how to make a good loaf of bread while and we also had pizza made of the same recipe (only that the dough did not ferment for about 24 hours). See one of a image where the crispy pizza slice 1/16 did not collapse.
Here are the basics for a good pizza:
– Do not try to buy cheap ingredients its ruins everything from the beginning.
– Take your time if you are not a pro. At the beginning all are hungry but they will slow down tray after tray
– use lots of olive oil on the tray so the pizza does not stick and gets more crispy
– 320 C would be perfect but most ovens only make it to 270 C which is ok.
– put the baking tray on the lowest level of your oven and do not use “hotair” mode take “ober- and unterhitze” (heat from top and bottom). You need the extra heat mostly from below so the pizza gets extra crispy.
– Use lots of olive oil to sprinkle the pizza before you put it in the oven, it keeps the pizza moist and just tastes better.
– Do not overload the pizza, less is better.
Thats it I would say. Baking a loaf of bread just seems logic after the oven is already hot. Also a great gift for your friends to take home. Probably ensures they will come back for more.
See la vie – Private party in the vineyard: The winegrowers of the bavarian part of the lake of constance did a private party in a vineyard for their friends last sunday. Great day, weather, wine, sound, folks, organization, and food. I hope there will be See la vie 2.0. Thanks a lot to the winegrowers Deufel, Haugand Lanz.
Passata day gets bigger each year. We had a great mix of people from all backgrounds, old and new, some knowing about the process and some losing their passata cherry. I’m glad I could accommodate.
We now have the year’s supply of passata, and we have a few boxes left over which we’ll sun dry and make relish and more sauce. There were some beautiful moments, and plenty of laughs. At the end we had a heap to clean up but it seemed like everyone had a ball.
A special thank you to the beautiful couple of Greg Hatton and Katie Marx and their gorgeous little girl, for opening up their home to us at such late notice. The Newstead Butter Factory is a gem of a place and perfect for passata day. Hopefully next year I’ll be inviting everyone to our new farm. Okay to…