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Istanbul in april (seasonal dishes / fermentation / neighbourhoods)

Hello Antman!
thank you for your advise, I´ve spend another few hours researching, starting with the new topics you gave me, and I´m getting more and more excited! (Eating Asia was a great tip as well)

Inebolu market sounds and looks amazing!

And I definitely will try my luck at the fish auction,
I´m hoping to make a convincing impression of a buyer of fish!
We`re usually not really trigger happy, so the camera shouldn´t be a problem,
also I´m sporting a mustache, maybe that will help too.
What time do you think is good to go there?

is this some kind of Ike yime?
"Yusuf cut the head and tail off, sliced the fish into thick medallions and ran a thin spike through the centre, draining the blood before tossing it into a bucket of seawater. After cleaning it several times he would seal it in jars of salt for 10 days or so before distributing it to clients around the city."

thanks again!

Mar 18, 2013
tobiask in Europe

Istanbul in april (seasonal dishes / fermentation / neighbourhoods)

I´m visiting Istanbul together with a friend from the 5th to 15th of April.

We have no special reason to go there, and no real plans except for strolling around and eating well.

Now, I really don´t want to plan too much, but I´d be really interested on what food / fish / whatever will be seasonal at that time of the year. Especially because we rented a flat with a kitchen for the purpose of doing some cooking of our own, with the (we hope) great exceptional ingredients form the Markets.

We rented an apartment in Beyoglu is there a specific market in that area anyone could suggest?

Is there one seafood market (wherever) we should visit?

Also, I´ve been interested in fermentation for some time now, and would be interested in local fermented food (like Şalgam)

I´m just in the process of reading my way through the istanbul eats blog, so I think I´m good when it comes to restaurant suggestions.

thanks so much, best,

Mar 17, 2013
tobiask in Europe

Uses for Bitter Oranges (other than the obvious Marmelade)

they are from a very special collection that once belonged to the Austrian emperors family at the famous "Schloss Schönbrunn" in Vienna, who have been cultivating orange and lemons there for more than 350 years.
some of the trees are over 150 years old.

usually they are not open to the public but I got lucky through an Austrian food journalist and Blogger, who is friends with the Gardener (if you read this Katha - I can´t thank you enough)

this is in German, but it´s worth it to check it out just for the pictures

and if this doesn´t work, try this link

oh and btw. the strangest thing about this is that it is winter here, the glasshouses have no heating, and austria is a very cold country. still the fruits are fresh from the tree...

Feb 07, 2013
tobiask in Home Cooking

Uses for Bitter Oranges (other than the obvious Marmelade)

I got them, aren´t they beautiful?

Feb 07, 2013
tobiask in Home Cooking

Uses for Bitter Oranges (other than the obvious Marmelade)

thank you for your suggestions, mojo marinade and Cochinita Pibil sound delicious and so does the pie!

I can pick them up on thursday, and am really excited to have some new flavours in my kitchen!

I was told they´ll keep up to two weeks, which will give me enough time to try different things!

I´m just a bit worried as I was told that their taste is extremely bitter...

but the internet says that pomeranzen (in german) are the same as sour/bitter oranges, namely Sevilla Oranges, so I´m optimistic!

Feb 05, 2013
tobiask in Home Cooking

Uses for Bitter Oranges (other than the obvious Marmelade)

Hi there, I´m in the lucky position of getting a few pounds of fresh local Bitter Oranges, but I´m not sure what to do with them.

I´ll make Marmelade for sure,
but I was wondering if any of you know other uses for this strange fruit.
best, T.

Feb 05, 2013
tobiask in Home Cooking

Vienna weekend, medium sized report

that´s odd, I really enjoyed every meal I had there, and by now we ate our way through most of their mezze menu.
I´d go there only for their heavenly homemade lamb sausages even if everything else was bad.

I´d give it another try...

Jan 02, 2013
tobiask in Europe

Vienna weekend, medium sized report

Hey Vanderb, I just read through your reports, just a few thoughts:

I like Vietthao and visit it quite often (especially for lunch it is a bargain), although the quality of the food is sometimes a bit inconsistent, and service (even though the owner is really nice), is very slow and a bit chaotic, taste varies from fantastic to ok (I love their caramlized pigbelly).

For North African (Lebanese) food I´d recommend "Le Cedre", Austellungsstraße 51, 1020 Wien.

I loooove their Mezze, they offer a huge choice of different dishes, and I haven´t had a bad one (we usually stick to the Mezzes)

If you fancy (authentic) chinese, try "No. 27", Ungargasse 27
1030 Wien.

Jan 02, 2013
tobiask in Europe

Vienna Guidance...calling Sturmi & Co :)

one more thing! in case you visit a typical Viennese "Kaffeehaus" (Cafe):

Tourists often have misconceptions when it comes to those places.
Don´t expect to drink the worlds greatest coffee.
Don´t be offended when the waiter appears to be rude.
Don´t go there if you´re in a hurry.

I´m telling you this because I witnessed just recently that a couple of American tourists got extremely upset on a table next to mine in a Kaffeehaus.

For a lot of Locals including me, the Kaffeehaus is a extension of their living room.
There are some famous writers who reportedly even had their mail delivered to their favorite cafe.
People tend to sit there for some time once they´re there.
On one hand, that means that you don´t have to consume too much in a longer period of time. Nobody will ask you to leave your table before closing time, even if you haven´t consumed anything within the last hour, and you can always ask for another glass of water.
On the other it means that cafe is pricey, and service can be really slow.
In some places it can take up to ten minutes for the check to get to your table after you ask for it, often waiters appear to be really grumpy, sometimes even seem to ignore you.
Just don´t take it personally, and take your time.

Dec 31, 2012
tobiask in Europe

Vienna Guidance...calling Sturmi & Co :)

Hey Will,
Burggasse 21 is a good starting point for excursions all over Vienna!

Personally I would usually advise against Naschmarkt, as it gets more and more touristy every year, and very few of the orignal marketeers are still left.
But since you have so much time on your hands, you´ll probably run by it anyways.

Most stalls on Naschmarkt offer the same items, the only one I can think of, I would definitely suggest is Urbanek (delicatessen - stall 46), and maybe for ok indian food - which is hard to find in Vienna anyways, "Indian Pavillion" (stall 74-75)

Instead, for a more "vibrant" market feeling, I would suggest "Brunnenmarkt" (Tram 2 Josefstädterstrasse)

and for local produced Austrian specialties "Karmelitermarkt" in the second disctrict on a saturday morning.

For good Bread visit "Joseph Brot" in the first district.

I haven´t been to Glacis Beisl (for some reason it just doen´t appeal to me), but "Wratschko" is really close to Burggasse as well and offers good Beisl food for good prices and is a locals favorite.

I don´t have kids, but in my experience, this should not be a problem.
The only issue that I can think of is smoking.
Although there officially are restrictions, restaurants in Vienna can tend to be really "smokey". Even in restaurants that have separate smoker/nonsmoker rooms, because they often leave the door between the two rooms open...

Dec 31, 2012
tobiask in Europe

Wiener Schnitzel in Vienna, Christmas tradition, and one other question

as far as I know, the main reason we have Schnitzel made from poultry, are cheap, disgusting fast food "Schnitzel" places mostly operated by our muslim minority. (veal -to expensive, pork - not allowed) and I can´t think of ANY place, worth recommending.

Instead, if I was your girlfriend, I would go for a dish called "steirischer Backhendlsalat", you can get it in most Beisl mentioned above, and it´s a typical austrian (styrian) dish that, in a way, is related to the Schitzel.

Oct 24, 2012
tobiask in Europe

Wiener Schnitzel in Vienna, Christmas tradition, and one other question

I second Gasthaus Wolf, in my opinion one of the best Beuschel in town. he uses a bit more veggies in it than others, but it´s great. - I know the homepage is shit, but it´s worth it, especially if you want traditional viennese offal which is kind of his speciallity.

In my opinion "zu den 3 Hacken" is not that good, although the ambiance is very traditional,

I really like Gmoa Keller, especially their "Blunzn Gröstl" - roasted bloodsausage. (what makes it a bit funny is that there´s a huge blood "painting" by one of the main actors of Austrias Actionist movement, Hermann Nitsch in the back of the restaurant. ;-
)also, Konzerthaus and Musikverein are very close, so you could attend a concert, and have some food there before or afterwards...

Oct 20, 2012
tobiask in Europe