The time before the harvest is not easy. Vegetables from last year’s sets are slowly ending, and we don’t want to eat early spring ones. We choose products which are seasonal and local. The cabbage, russet, thin, dry, smoked, pepperoni-like sausage from the wild boar. Additionally, a Polish brown beer. We will surely last till spring!
There are many things which work just better in duet – rock & roll, gin & tonic, as well as burgers & hip hop. This last couple became Kavity Goodstar’s passion, which, let her heart and stomach rule her head, created an exceptionally popular cyclical event in Berlin under the name “Burgers & hip hop”. Today the next edition took there place.
The flavour of leniwe (Polish Lazy Dumplings) with salt is in Rutu Modan’s genes. But she had to come to Poland to discover that. An Israeli illustrator tells us why, after all, she decided to get to know the motherland of her ancestors.
Fngers cut or bitten soap are one of the most recognizable photographs of the artistic magazine Toilet Paper which in 2010 the artist Maurizio Cattelan and the photographer Pierpaolo Ferrari established.
For warming up, cheering up and in order to fight the results of yesterday frenzies, we have for you a parcel – Japanese broth with noodles.
We visited the factory of Old Poland cheeses and we brought from them this titbit. Hearts of Amber are the remains from the process of cutting cheese, but also supposedly one of tastiest of its parts.
In times of the rule of Bolesław I “the Brave” for the Lent non-compliance it was possible to loose teeth, and in times of the Counter Reformation one could be suspected for dealings with the devil. Strict dietary principles frightened the foreigners off, but Polish courtiers knew how to console themselves at the times of lent with sugar suppers and the culinary illusion. Who had a permanent dispensation from fasting, and who should be a saint of Polish slow food? About all this we are talking with the professor Jarosław Dumanowski.
Jinhyun Jeon, the South Korean designer living in Netherlands, decided to shift into a design language a banal truth: a taste is an experience, on which all our senses are working.
Nothing big. A kitchen cloth was with the nice overprint. A few drops of tea. Scandinavian design convinces us even in this edition.
For licking or biting. Perfect for lovers and trivial in preparation. Sweet and smelling of lavender.
In winter we come back to groats. It may be consumed in other than a traditional way. They can be served as sweet or salty pies. In the second version a sauerkraut salad can be a good addition.
Preparing the interview and the photo session with Leon Tarasewicz we invited ourselves to have a dinner with him. The house is incredible (photos are available in the printed version of Lips), located Podlasie area of Poland, right next to the Polish Belarussian border. The sister of the painter, Mrs Eugenia, regaled us with mushroom borscht, duck on the cabbage with marinated pears and plums. And Leon regaled us with stories about forgotten tastes.
Shrove Thursday is a culmination of the carnival, the gluttony holiday. Everyone is racing when it comes to the amount of eaten donuts, of consumed calories. We exchange opinions on favourite cake shops, fillings, traditions. We propose something new – donuts of the millet groats is an idea for the ones who do not tolerate gluten or for someone who is looking for something different.
At early spring we miss exotic tastes. We fantasize about holidays and long journeys. We don’t need much to move under the palm during the meal time.
“To forest” is the first activity of the showroom Red Onion devoted to artistic materials testing which are used in designing.
One star Riff is a one of the best restaurants in Valency. Its boss Bernd Koller specializes in creative interpretation of the seafood and traditional Spanish cuisine.