Bangkok is worth a trip and not just – as sung by the band Alphaville – for one night. During my stays in Thailand over the past few years, I have tried to keep my time in the capital as short as possible – the hustle and bustle definitely didn’t seem to be conducive to relaxation. Continue reading Sofitel Sukhumvit
All posts by Erik Seidel
Hanging tender
Hanging tender (French “Onglet”) – or kidney cone in German due to its position and shape – is “technically” considered to be offal, but as pure muscle meat it has basically nothing to do with it. Continue reading Hanging tender
Country bread Italian style
After the second attempt to bake a proper, 100% rye sourdough bread, we unfortunately again did not succeed as desired. There was still no optimal result, so it was time to distract ourselves with a success story. Continue reading Country bread Italian style
Short rib session
I’ve loved ribs since my earliest childhood – although it was mostly pork ribs – especially when they came from the grill. Differently than with the ribs of the cattle, there were then rather times braised by my granny… Continue reading Short rib session
Picanha
In Germany and Austria, the piece of beef that is supposed to be the subject of today has a long tradition – the Tafelspitz. This is the tendon-free, tapering tip of the tail – basically the hip cap of a cow. Continue reading Picanha