Found a delightful channel on Youtube. It’s called Grandma’s Recipes and it posts about these charming Japanese grandmothers and the way they cook Osechi–traditional New Year foods–in their region.
Direct link to video since Youtube isn’t cooperating with html in general anymore.
Beautifully filmed, the videos try to capture the essence of these women in relationship with the food they cook and the memories they have of their lives.
Worth a look if you like this type of thing.
Of note, the Hotpot was really hot and it hit the spot, and the Turkish grub was the most delicious thing I tasted all month.
Tuna sandwich and cappuccino at Caffè e Gelato in Potsdamer Platz.
Weird combination, specially for a place with good ice cream, but it really hit the spot.
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Ramen soup and sake cocktail at Cocolo Ramen in X-Berg.
This is as good as the hype makes it. Superb food.
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Pulled pork and brisket at Markt Halle Neun in X-berg.
Ana and Paulo took me there once and I love it. Every time I remember (and they are open, which is at very specific times) we give it another go. Meat done perfectly.
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Sausage with mash and sauerkraut at Maximilians in Mitte.
Default German food craving restaurant for lunch with Telmo. Delicious traditional food.
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Crisp knuckle of pork with Bavarian cabbage at Augustiner in Mitte.
Eating this two pound piece of meat was like playing “Operation” but in a delicious way. Another default German food restaurant. Delicious!
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So I did these muffins and they are great. Then I did them again and altered them a bit and they got better. The first batch was very good but a little under-sweet.
The process is exactly the same. The only difference is on the ingredients. These are my changes:
– Instead of ½ cup granulated sugar I used 1 cup—so I doubled the amount of sugar;
РAlso, instead of 1 cup whole milk I used half a cup cr̬me frąche and half a cup whole milk.
I love this recipe because it’s super simple and quick to make. Very convenient if you need something sweet and filled with bad carbs.
These were delicious!
They were from Pierre Hermé and were as much beautiful as flavourful. Thank you again CC!
