Gruss aus der Küche
Tobias MuellerAlles, was man essen kann
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 201 | Subscribers | Read | grussausderkueche.substack.com |
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| #193 | |
| #198 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
Fünf gute Dinge, Woche 41
Geschmorte Hasenkeule, schnelle Borschtsch, Champagnerkutteln und gute und günstige Weine dazu, von der Côtes du Rhône und dem Wagram. Plus: ein Hecht-Hinweis
Gyodon: Schüsselglück in 15 Minuten
Gyodon ist, wie Ramen oder Udon, ein weiterer Beweis dafür, dass es in Japan nicht nur das beste Fine Dining, sondern auch das beste Fastfood der Welt gibt - bloß ist es, im Gegensatz zu den Nudelsuppen, bei uns bisher weit weniger verbreit...
Paprikahendl: Tipps und Tricks, die wir unbedingt probieren müssen
Der Heinrich S. und ich bereiten gerade die Suche nach dem perfekten Paprikahendl vor (nach, unter anderem, Palatschinke, Reisfleisch und Erdäpfelsalat). Die Rezepte der vergangenen 200 Jahre haben wir bereits gesichtet. Jetzt täte uns noch...
Fünf gute Dinge, Woche 40
Pilze, polnische Kroketten, gefülltes syrisches Brot, endlich ein Indonesier und ein spannender Gulasch-Text
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Isst, trinkt, kocht und schreibt darüber
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