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Who’s tempted? What would you say to a delicacy like this? An exclusive, high-quality, and very expensive chocolate. With a distinct moldy note. And no, it’s not about some new product using camembert mold in chocolate. It’s about the latest hype in the food world — Dubai chocolate, which, in practice, turns out to be more moldy … Read more
One of the most important Christmas Eve dishes of my childhood, a dish never made at any other time, was “kutia”. For some, it’s noodles with poppy seeds. In Silesia, there’s moczka, there’s siemieniotka. A sweet dish with nuts, raisins, honey, and sometimes alcohol (a good kutia needs a touch of brandy) is a legacy … Read more
Kemm’s Kuchen, also known as Hamburg gingerbread, is a traditional Christmas cookie from the heart of Hamburg. Its history dates back nearly 250 years. In 1782, master baker Johann Georg Kemm baked his first brown Christmas cookies on Lange Reihe in St. George, in central Hamburg. photo author St. George is a district in the … Read more
The beginning of December marks the season of Weinachtsmarkt across Germany, which starts at the end of November. In Hamburg, there are dozens of them. The largest one is in front of the town hall. Many, like the one in the picture, are simpler setups. Along a street or in a square, you’ll … Read more
Gryfny Shalad for Advent. That’s about the extent of my Silesian, which is barely better than my German. These languages are very much relevant here because *Hekele* is a Silesian Advent salad, sometimes also served on Christmas Eve. And Silesia is one of the most fascinating corners of Europe. Situated between Poland, the Czech Republic, … Read more
For five and a half years, I have been living and working in a Buddhist center in Germany. It’s 1.5 km to the nearest village, 600 m to the closest neighbor, and 300 m to the nearest nature reserve. I’m a bit like a dog living off altar scraps — almost literally. For instance, I eat what’s … Read more
TVP: texture vegetable protein. Until recently, only TSP, or “textured soy protein,” was available on the market. These are all those products like dry soy cutlets (affectionately called “sawdust cutlets”), pieces, granules, steaks — large, rectangular cutlets with a fibrous texture. TSP products had their time, at least in Poland, in the 1990s, when they were pretty … Read more
Have you ever cooked a classic dish you had no idea how it was supposed to taste? Recently, I was tasked with exactly that. We were expecting a visit, postponed since the pandemic, from a high-ranking teacher. You’re not required to know what kind of teacher, so let me explain. I cook at a Tibetan … Read more
Hazelnuts aren’t exactly a staple in daily diets, likely due to their cost. In Germany, hazelnuts are nearly twice as expensive as cashews. Yet, they were once a typical product in traditional folk kitchens. Labor used to be cheap and available, especially for light tasks like gathering berries, mushrooms, herbs, and nuts — tasks even children could … Read more
Stuffed vegetables are my comfort food and a traditional folk Polish dish. Poland and Germany are countries with allotment gardens. Small plots of land, originally on the outskirts of cities and usually belonging to working-class families, were an important supplement to the diets of many households in Poland until the 1990s. INGREDIENTS: – 500 g … Read more