Gruss aus der Küche
Tobias MuellerAlles, was man essen kann
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 320 | Subscribers | Read | grussausderkueche.substack.com |
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| #220 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
Was ist dran an der Biodynamie?
Ein Gutteil dessen, was ich in meinem Wiener Alltag so esse und trinke, wird biodynamisch angebaut. Mein Gemüse kommt meist von der Bioschanze, mein Brot und gar nicht so wenig meines Fleisches von Meinklang, und ich bin ein großer Fan der ...
Maikäfersuppe
“Die Käfer, von welchen man 30 Stück auf eine Person rechnet, werden, so wie sie gefangen sind, gewaschen, dann ganz in einem Mörser gestossen, in heisser Butter hart geröstet und in Fleischbrühe aufgekocht, fein durchgeseiht und über gerös...
Fünf gute Dinge, Woche 67
Brennnessel-Frühlingszwiebel-Pasta, Lauch mit frischen Erbsen, Welskopfcurry, eine Kalbsstelze und noch schnell ein Röhrlsalat
Zur Feier des Tages: Die Suche nach dem perfekten Szegediner Krautfleisch
Das Szegediner Krautfleisch ist das aufregendere Gulasch.
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Isst, trinkt, kocht und schreibt darüber
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