STIR THE POTS

3 Step Detmolder rye

Time is precious and sometimes hard to get a grasp of. So I recently attempted the infamous 3 step detmolder method of building a rye levain in three steps, it was definitely a challenge. I studied the process from  German bread blogs, while using Apiece of Breads formula, and asked for guidance from Pip Anderson (the practical one at Apiece.)

Here is my first loaf, which is really pretty tasty and nuanced by the various builds along side the  the old bread paste imbedded in the whole grain crumb.

Provence -Summer Trip #20

Luma Delikatessen-Summer Trip Post #19

My sister wanted to find somethings at a fancy homegoods store the city of Solothurn, and as we entered my eye caught another vending machine, but this one  with meat. Luma Delikatessen is a unique marketing tool, full of high end aged cuts of meat, beef and pork from around the world.. It's a different idea in food shopping experience to say the least.

Rusha Homa

As a Jew in the US Army during the Jewish high holy days, I was not given my pass to go home for Roshashana, nicknamed by some military guys as "Rusha Homa." Fast forward to this years festivities. I had a "farkhalesht lekhtsn" (yiddish for "going nuts") for challah. So as an old yiddishe mamma might say, I "kokhedik  brisket nor vi bobe in a fendl." Enough yiddish for now. My point is being sentimental - whether for my army days or growing up in a household that was half-Jewish, I decided to do an old school meal. Brisket, kashka, a Persian Jewish salad, as well as home baked challah and ice cream for desert and... heck (I mean "oy") it was good.  

Bratwurst in St. Gallen - Summer Trip Post #18

There are mustard fines in St. Gallen, but craving "kalbsbratwurst mit Burlibrot," we took our chances. There's some history and lore here, and the beer is amazing!

 

Pittaria - Soluthurn Switzerland- Summer Trip Post #17

While in Soluthurn, my sister suggested eating at Pittaria. I thought it served pizza. Nope, it was a cute, bustling restaurant run by a Palestinian who served great falafel and other Middle-Eastern dishes. 

Sustainable küche - Summer Trip Post #16

My sister fortunately has a great kitchen tool that can cook, mix, but even still. This summer the house was full with guests. We were in and out and still cooking, which isn't easy.  But she makes it look so easy... and yes, the kitchen is the hub of the family in her home...

Bocuse ( Brasserie Le Sud ) - Summer Trip Post #15

 

Assumption Day in Lyon and nowhere to eat. Why not Bocuse? Ok, so even if  I did leave the following day on the TGV and pass his namesake restaurant at Collonges-au-Mont-d'Or,  while leaving Lyon; we made up for it by  trying Brasserie le Sud a Mediterranean influenced menu on the Place Bellcour on a moonlit night Download CARTE-SUD-1-1. Though I yearned for some more local Lyonnaise Buchon style eats, I was hungry. Service at first was jumpy and my olives served with my aperitif were taken by the busboy before I could jab a toothpick into its green flesh...

All said, the food was exceptionally good and refreshing. I told the waitress to try slowing down, as her quick hands led to the lovely olives escaping the kiss from my lips. She brought me more olives. Here's what we else we ate.