Wow, the next thing you know – it’s S-U-M-M-E-R. Just like that.
This weekend is on its best behavior and intends to make up for all the horrible weather we had throughout this so-called spring. It’s amazing, the temperatures jumped up to 30 degrees Celsius (about 90 degrees Fahrenheit) – in some places even higher – and as always, people already start lamenting about the heat… Anyway, we love it! And the best part about it is: Just yesterday, long awaited, dear friends from the US arrived (did they bring the perfect weather?) – a wonderful week lies ahead of us! The schedule couldn’t be more packed with good thoughts and great ideas, many of them food-related – go figure -, a few new places to visit and much much more ;)
Wheat beer or sake? The owners of No Mi Ya (Haidhausen, Wörthstr. 7) – an original Bavarian character (Ferdl) who runs it jointly with an outstanding Japanese cook (Toshi) – have accomplished the almost unimaginable: they combined Japanese and Bavarian styles and cuisines into a great medley.
For this months IMBB no. 15 (hosted by Elise at Simple Recipes) we had something rather savory in mind. This was supposed to be in contrast to our original SHF no.8 idea, which unfortunately didn’t exactly turn out the way we had planned it.
Inspired by the memories of a wonderful smoked salmon mousse we had on our last years vacation, we already had planted the seed for this IMBB entry. Good for us that one part of Nicky’s family lives in the countryside, so we sometimes get highly treasured food presents like smoked ham (“Geräuchertes”) or smoked trout. There are no better presents, are there? While deciding for the smoked trout but in lack of any recent presents, we had to consult a good fishmonger near Viktualienmarkt. The filets tasted great and we couldn’t resist stealing bits and pieces right after unwrapping them at home.
Where to begin? We started with best intentions in mind. We thought of a possible and worthy candidate for SHF no.8 (Ugli-sorbet) and headed over to Viktualienmarkt to find the master ingredient – an Ugli. No, they certainly aren’t the prettiest fruits on earth, but it is said that their taste would make up for it plenty. So how do know you pick the right one, would it be the prettier one or is the uglier one the better one…anyway I had a good chat with the stand owner and in the end made the decision for the uglier one. We had also thought about meyer lemons as a possible back-up (inspired by different food blogs), which really aren’t that easy to track down here (not in season, unknown, just so many questions…) – no surprise, she didn’t have them (as far as we could tell) and she wasn’t exactly sure what we were referring to anyway. So we told her, that next time we would let her know what the German term is (is there one?!)…We finally left as happy Ugli-owners and anxious to get started with the recipe.
