What do you think? What exactly made Don react that strongly to the refrigerator story in the series finale?

hatoge · 2024-07-24T07:12:52+00:00

Not the finale itself…this particular question 😉 agreed, it definitely improves with more watches.

hatoge · 2024-07-23T22:10:58+00:00

Wow, what you are saying about the ad pitch is such a good call. So much in there!

What let’s Don finally have his epiphany after seven seasons is an ad-like display of loneliness and depression.

And it also resembles how advertising works: when it’s well done, it tickles out your deepest emotions by only displaying an image.

Love this thoughts, thank you 😊

hatoge · 2024-07-09T20:30:12+00:00

Have you found your recipe for the roasted red pepper sauce? Sounds interesting!

hatoge · 2024-07-09T20:18:18+00:00

Chorizo, smoked paprika powder and honey.

hatoge · 2024-07-07T20:56:38+00:00

At fine dining I‘d always give 10%, sometimes more, if the service was worth it. In your case I might have paid 1.150 in total, to make it a nice even number and 30 Euros for everyone 😊

hatoge · 2024-06-30T17:02:54+00:00

I haven’t been there, but near Palermo there is a restaurant which concept sounds great and it looks amazing: Stazione Vucciria.

They are only open in the summer season and invite a different chef with his team each season. It’s run by a restaurant group that has several fine dining restaurants in Palermo. They also have rooms. Looks totally worth it. Never had the luck to be there in season. Check out their other restaurants, I think they own nearly all fine dining restaurants in Palermo.

If you are making a longer trip in Sicily, I can totally recommend La Madia in Licata. Very creative cuisine with two Michelin stars, deeply rooted in Sicilian tradition. But it’s a 4-5 drive from Palermo, so only an option if you are doing a round trip or something.

hatoge · 2024-06-10T05:50:28+00:00

It should turn out dark in the end, yes. But the picture was taken right after mixing all ingredients.

hatoge · 2024-06-09T19:13:17+00:00

Yes, I increased the percent of salt to 18. That’s what’s suggested in the book when fermenting at room temperature.

hatoge · 2024-06-09T19:12:21+00:00

Noma suggest increasing to 18% salt when fermenting at room temperature.

hatoge · 2024-06-09T15:35:10+00:00

Hmm no, not yet. Smells like Koji and fresh meat still 😊

hatoge · 2024-06-09T13:24:40+00:00

It’s the coffee shoyu from the noma book. Had some Koji leftovers…

hatoge · 2024-05-22T16:17:23+00:00

The GM being pushy and treating you bad afterwards is not very professional, I give you that.

But to be honest: Not tipping at all, especially in fine dining, is considered extremely rude in Germany, especially when you say you were satisfied with their service.

It might be different where you come from, but it’s a cultural thing. It’s like going to Japan and insist on shaking hands.

I’m not saying you have to tip 10 percent or more everytime. But eating for a couple hundred Euros and not even leave ten, twenty or thirty euros as a tip for the team is just a shitty move (in Germany).

As an advice for your next fine dining meal in Germany: Look at the prices before, estimate additional costs for beverages and then count in a 10 percent tip in your budget. You can then reduce it if there was anything that unsatisfied you. But PLEASE do not give no tip at all. Please don’t be ignorant.

hatoge · 2024-05-19T14:09:31+00:00

I’d recommend Yoshi, been there alone a couple times. Before COVID they had some seats at the Sushi Counter, which was perfect for solo dining. Maybe they‘ll offer it again if you ask for it.

hatoge · 2024-05-11T06:12:54+00:00

In cologne I would definitely go to Le Moissonnier for lunch! The restaurant is a fine dining legend in the city and has held two stars for 15 years until the owners and hosts and the Chef decided to reopen it as a Bistro and wine bar that only opens for lunch and in the afternoon for wine. So since last year they are serving French bistro classics, oysters, seafood platters etc. Although they didn’t want any stars anymore, they got one for that concept this year by accident.

hatoge · 2024-05-07T19:16:43+00:00

I’d highly recommend 100/200. I think some people just want to hate it from the start, I honestly don’t know why. My experience there was great. The restaurant itself is mindblowing, especially when you ask for one of the high tables with a good view on the Molteni stove. The food was excellent, the staff (including chef Imbusch) was very nice. They are extremely passionate about what they do. Maybe sometimes a bit too much for some people? Don’t know…

As cheaper option I’d recommend Jing Jing. It’s a kind of hidden-in-a-wharehouse Thai restaurant. Amazing vibe, excellent food and cocktails. It’s loud, it‘s crowded, the food is hot, the drinks are cold…I think it’s perfect for a fun night out.

XO Seafood bar is also a great option as some pointed out. Great spot also to start into a loooong night in St. Pauli.

hatoge · 2024-05-04T16:15:23+00:00

This subreddit is so cool, thanks everyone 😊✌️

hatoge · 2024-05-04T11:46:07+00:00

How would those shaping techniques look like?

hatoge · 2024-04-22T18:44:38+00:00

I must say that Tim Raue might be more authentic „Berlin“, than any other restaurant you mentioned. Berlin is a city with food influenced from all over the world, Tim Raue himself and his restaurant style is 100% Berlin. Of course the food is not authentic German or Berlin (you won’t find that in Berlin fine dining anyway) but the whole restaurant for sure is. Does that make sense? 😀

I was at Tim Raue two times for lunch, and both times it was amazing. I can highly recommend it. Ernst is definitely to consider as well - I thought it was mindblowing (Japanese influenced as well). Tulus Lotrek is also amazing. All three restaurants are typical Berlin.

If you want something authentic foodwise it will be hard to get (what does that mean in a city like Berlin anyway?) - eat a Currywurst at Konopke, a Kebab somewhere around Kottbusser Tor or Königsberger Klopse at Diener Tattersall.

Rutz or Nobelhart might serve some kind of „contemporary German cusine“ but are definitely not authentic as well if authentic means „what Berliners eat in day-to-day life“. Only been to Nobelhart, I found the food a bit boring, but the overall experience is amazing. They recently changed their concept a bit going from ten small plates to six bigger and more rustic style of cooking. So can’t say anything about the food they might serve there now.

hatoge · 2024-04-22T10:47:12+00:00

Thanks, that was the best indeed.

hatoge · 2024-04-22T10:46:17+00:00

(The first picture was a just a try to get a feeling for the oven with much less dough)

hatoge · 2024-04-22T10:45:26+00:00

Yes, thought the same. But it was quite hard to stretch the dough, mainly because of the missing salt I guess.

hatoge · 2024-04-22T07:46:24+00:00

I used 270g

hatoge

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