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Food 4Thought

ramblings from a food writer & former professional chef

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germany

Jagermeister Sorbet

1 cup water 1 /2 cup white sugar 2 ounces Jaegermeister Bring water to a boil in a small saucepan over high heat. Add sugar, stir until completely dissolved. Remove from heat. If you have a cold, stuffy nose, or... Continue Reading →

I drank all the letters….

Jagermeister, how do I love thee? Let me count the ways. Exactly one way, and that's straight from the freezer, into a shot glass, and glutch!  Gone in a second, leaving a bracingly cool yet complex flavourful trail of internal... Continue Reading →

Altbier, Altstadt, All Schweinefleisch

At Dusseldorf’s heart is the Altstadt (“Old Town”); this pedestrian area stretching about half a square kilometer out from the banks of the Rhine is historical, beautiful, and nicknamed “the longest bar in the world”. Altbier (“Old Beer”) is Dusseldorf’s... Continue Reading →

Küchenbrigade

Because cooks are the same everywhere. This is part of the culinary brigade responsible for the castle meal, snapped as they relaxed under the drawbridge after an awesome service. Prost!

Castle Dining

I’m at Schloss Hugenpoet, for my niece's wedding dinner, where things are a little different than the last wedding I attended—cold plate at the local Legion. The castle is just outside Dusseldorf, Germany, and is enjoying a renaissance as an exclusive hotel... Continue Reading →

the global language

English may be the international language of commerce, but love of food is the language of international unity. I am in Dusseldorf, Germany, to attend a beloved niece's wedding, and to sightsee for a few days. Through a coincidence of... Continue Reading →

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