cohu's blog

Our first landlord& -lady here invited us for dinner and served assorted cheeses and bread, fresh bruschetta with heirloom tomatoes, herbs from the garden and olive oil, bavette pasta with oyster mushrooms and parsley, and self-made almond ice cream.

Our second landlord & -lady invited us for dinner and served a hors d’œuvre of watercress-topped english cucumber slices with pimiento cheese and red-and-white radishes with sea salt, pan-fried shrimp, fresh oysters on ice, followed by honey-roasted quail and a salad of fennel, lettuce and radicchio, and finally, a dessert of fresh ripe figs, blackberries, cream and a splash of crème de cassis.

Should we ever rent a third apartment around here, I expect at least a truffle soufflée made from Dodo’s eggs, a big table of tuna á la ikizukuri (don’t forget to hand out the sharp knives!), a juicy steak made from a wagyu bull our landlords have raised themselves, massaged daily with rosemary oil and bottle-fed only with the best irish stout, slaughtered in their own low-stress carpeted slaughter-room, dry-aged for at least 30 days in their own climate-controlled aging room and then, of course, prepared sous-vide, a cup of kopi luwak coffee and finally, a mousse of Chuao cocoa and Devonshire cream, sweetened with their first-born son’s blood. A drop will do!

Nachdem die SZ neulich den Ballabeni zur “besten Eisdiele Münchens” erklärt hat, ist die Schlange dort nochmal gewachsen. Eure Cohu grummelt jedes Mal, wenn sie sich, aus der Stadt kommend, durch eine Hipster-Traube kämpfen muss. Sooo großartig ist das Eis dort eigentlich auch nicht, außerdem sind die anfangs noch gewöhnungsbedürftigen Sorten (wie Zitrone-Basilikum) inzwischen nichts Neues mehr.

Aber wie ich gerade aus der NYT erfahre, werde ich ja bald eine extrem experimentierfreudige Eisdiele in der Nähe haben: Humphry Slocombe in San Francisco. Dort gibt es Geschmacksrichtungen wie:

Peanut Butter Curry

Boccalone Prosciutto

Foie Gras

Pumpkin Five Spice

Salt and Pepper

Jesus Juice (das ist Rotwein-Cola)

Nicht immer ist diese Innovationswut allerdings von Erfolg gekrönt:

“Godby’s ice cream can be alienating, too. When I first took my kids, they ordered Salted Licorice, took three licks and then threw their cones on the sidewalk. This is a familiar San Francisco parents’ tale. (…)

Godby once tried making porcini ice cream. That and harissa are his only acknowledged busts.” (NYT: Who wants Prosciutto Ice Cream?)

Ich würde jedenfalls gerne mal Chocolate Smoked Sea Salt probieren…

In Amerika gibt es keinen Quark. Wenn ich das gewusst hätte…