Profile

mangold

  • Location: Berlin
  • Favorite foods: Pasta! All kinds of vegetables - especially Mangold (swiss chard), celeriac, broad beans, and tomatoes. Wine. Aged cheeses.

10 Quick and Easy Ketchup Variations

Thank you, Joshua! This was a great column.

A Beginner's Guide to German Beer Styles

Hearing that Berliner Weisse is hip in the US is funny: In Germany Berliner Weiße is not hip at all. There are only very few breweries (a medium-large one (Berliner Kindl) and a number of microbreweries) that still make it and every year they say that they might discontinue making it. It will often be served either with raspberry syrup (Berliner Weiße rot) or with woodruff syrup (Berliner Weiße grün).
(I don't like it at all. The Berliner Weße glasses are pretty, though.)

Cook the Book: 'Daniel: My French Cuisine' by Daniel Boulud

five different kinds of fresh sausages in one day

Cook the Book: 'One Good Dish' by David Tanis

pasta with vegetables fresh from the garden; which vegetables depends on the season

From the Archives: Porchetta, the Ultimate Holiday Roast

We will make this for christmas - looking forward to it :-)
What did you serve with it? I was thinking of quinces and perhaps white beans with thyme - any other ideas?

Stollen

Stollen is wonderful!
German Stollen will not contain cranberries (they don't grow in Europe (at least they didn't when the recipe developed)). It needs a few weeks to sit (tightly wrapped) so it would have been made in November.
Many Stollens (though not all of them) have a log of marzipan in the middle.

Cook the Book: 'The Vermont Farm Table Cookbook'

German Potato Salad

Thank you for this recipe. It's important to add the potatoes to the dressing while they are still really hot.

Many potato salads in Southern Germany (Swabia rather than Bavaria) omit the bacon but add thinly sliced cucumbers (fresh, not pickled) - very fresh tasting and a wonderful side for fattier meats.

20 Foreign Words Every Beer Lover Should Know

Thank you for this useful little guide!
Wouldn't it be better to use the International Phonetic Alphabet (IPA) for giving the pronunciation of foreign words? I know it might take a minute to get used to but it is much more accurate (and in essence much easier) than the pronunciation in 'English' syllables.

Your menu ordering style?

my ordering style (if you could call it that) is 'spontaneous'. Often I go out thiinking that I want something specific (a pizza, say) and then I read the menu and some completely different dish just speaks to me and I order that instead. :-)

Too much thyme

Dry it for winter. In addition to the many culinary uses thyme syrup is a very nice couph 'medicine'.

Where to Eat Ice Cream in Berlin, Germany

Great guide! Vanille & Marille is simply wonderful (I fortunately live close to their Steglitz location - sooo good).

Small typo: Merringdam -> Mehringdamm

Cook the Book: 'Little Jars, Big Flavors'

I make many kinds of jams and jellies that use fruit from the garden: strawberry-rhubarb, elderflower (in apple jelly), elderberry-pear, mirabelle plum, apple, cherry - it's difficult to say which one is my favourite. If I *have* to decide: quince jelly.

tough beef tongue: what did I do wrong?

@CandiRisk: You are very welcome for lunch, but it'll be in Berlin :-)
(perfect weather, we could sit in the garden)

The sour cherry sauce is easy: cook 1 cup or so of whole pitted sour cherries and about 1 cup of the broth (from cooking the tongue), thicken to your liking with corn starch (I like my sauce fairly thin). Don't overcook the cherries. My broth was very flavourful (and salty enough) so that I didn't have to add anything. The cherry tongue pairing is great.

tough beef tongue: what did I do wrong?

Again: Thank you so much! I simmered the tongue for two more hours and it became very tender. Served it with a horseradish-mustard sauce and a sour cherry sauce (the abundance of sour cherries from the garden being the reason for making this dish in the first place) - it was delicious. I still have some cold tongue for sandwishes. This will definitely be made again :-)

Re vinegar: The court bouillon contained (a lot of) white wine - perhaps the acidity of that was sufficient (?)

tough beef tongue: what did I do wrong?

Thank you so much - I just put the pot back on (3 hours was what my butcher told me when I bought the tongue). Let's hope that it will get tender! I'll report.

Win Pop Chart Lab's Worldwide Cheese Wheel Poster

bleu de kuh
(you need to know German to understand why)

Rhubarb and Ginger Cocktail

Made this last night - a really beautiful simple drink, thank you! Perhaps you should note in the recipe that the amount of rhubarb syrup is for more than one drink (I got about 8 oz).

Carrot and Chickpea Salad with Fried Almonds

Thank you for this recipe. We made this last night, very nice - fresh & delicious. Even better with a bit of yoghurt (mixed in on the plate, not before).

Favourite Halibut Preparations/Recipes?

something different - very elegant: sous vide (with just a littel butter, salt & white pepper in the bag, 132 F, about 20 minutes - it's actually a fast sv recipe) with beurre blanc (anything is good with beurre blanc :-)) - together with potato gratin or Kenji's mashed potatoes

Bake the Book: Edible DIY

I love making and giving jam, jelly, chutney, cordial etc. - all from fruit or vegetables from my garden (or sometimes my parent's garden because they have the quince tree)

Seriously Delicious Holiday Giveaway: Zingerman's Camp Bacon Gift Box

I love bacon in many ways - alone and with other foods. I especially love it with vegetables - small pieces of crispy fried bacon with runner beans or with spinach.

Cook the Book: 'Secrets of the Best Chefs'

the best cooing advice was probably: experiment and pay attention

Holiday Giveaway: The Amazing Thermapen Thermometer

One Vegetable To Mash

I second celeriac

tough beef tongue: what did I do wrong?

Dear serious eaters,

I need your help. I made a beef tongue for the first time yesterday and it did not become tender. The tongue weighs just abouve 1 kg, I watered it and then simmered it in a court bouillon for 3 hours. The white 'skin' came of nicely, the taste is good but the consistency is rubbery (not really edible).
What did I do wrong?
Is there anything I can do to rescue it?

Thank you for your input! Mangold

Book Corner: 7 Cookbooks with Great Veggie Dishes

It can be so easy to fall into a vegetable rut. I mean, everyone loves a pan of cauliflower or brussels sprouts roasted until caramelized and crispy, but after enough repetition, even that can get old. So we turn to these cookbooks for vegetable inspiration: books which open our eyes to new veggie-prep options, from unusual braised dishes to creative spice combinations. Hey, vegetable lovers, what's your favorite book for vegetable dishes? Which recipes are in your frequent rotation? More

Bunny Bread

[Photographs: Donna Currie] You can use this shaping method with the bread of your choice, but it can't be too wet—it needs to hold its shape. And you don't want something that will have a massive amount of oven spring... More