Yesterday I found a half-finished can of Pringles that was more two years old and more than one year past...
I wish one day I would be allowed to visit the Mariahilferbräu’s kitchen. It must be home to the world’s...
Sometimes I feel we are living in some kind of New Age of Brettljausen. Once exclusively the dish of mountain...
Prague can be called many things, but the culinary capital of the world it is not. Unless you are crazy...
I like it when goose is served with the sauce in its own little jar. First, it proves that the...
There are not so many situations when the word “fat” has a positive connotation. A “fat wallet” is one of...
It was a late hour on a Sunday, and the goose on my plate seemed as tired as the poor...
I have eaten quite a few spare ribs in my life, but I cannot recall any that by default would...
Usually it is considered a compliment to food to say that it “melts in your mouth.” I am sure this...
So late in November, I would not be surprised if the few restaurants still serving Gansl were actively trying to...
Just a few days ago, I introduced the idea of the “stop-point” – the moment when one stops eating the...
I wish one had blinded me, put me in a car, drove all the way to Gasthaus Gatternig and put...