zum grillen or flame on

In preparation for our next trip, H got this very clever portable barbeque called Son of Hibachi, which we had a chance to test out over the weekend on the balcony. Watching a demonstration on an outdoorsy magazine show the other day, rating the same model—with stellar reviews though one peripheral character, a taster but not an actual preparer, kept referring to it as sonofabitch—I was really impressed how well-designed the whole system was. Once filled with coal, the dual grills fold together and create a sort of convection oven to speed up the process.

After about ten minutes or so, the grill was ready and transforms back to form of BBQ. Afterwards, one can lock the unit back in standing mode and put it, hot coals and all into a fire proof pouch, where it cleans itself (I wish everything were so easy and was made to be put away dirty) and one does not need to wait for them to cool or toss out some infernal garbage before getting underway. It's very compact and all the components fit together securely. Partially expended coals can even be saved and reused for later.

brototyp or bakers’ dozen

In Germany, there are over six-hundred distinct varieties of bread and some additional twelve-hundred permutations of baking besides. Not including beer-brews, which Germany might be more renowned for and enjoy actually a legal status that classifies and protects them as a liquid bread, these hundreds of different recipes and preparations are governed, unsurprisingly and meticulously, by a system of standards that codify traditional variations on a theme.

This process is illustrated in development of Brötchen—buns, rolls, which go by many regional names, including Weckeln, Weggla, Stollen, Kipfle, Bömmeln, Semmeln, and Schrippen with further distinctions for topping, what kind of seeds or grains they are encrusted with, and how the dough is rolled out and baked, -laibchen (round, like a little loaf), -stangl (like a staff that can also be twisted in a pretzel) or -hörnchen, with a shape like a croissant. Each type has specific percentages of what kind of grains comprise the dough, usually a given ratio of two or more different wheats and barleys. Small bakeries keep the lesser known and uncommon varieties on offer and local interpretation and nomenclature alive. I wonder if anyone has managed to catalogue ever type of Brötchen in circulation and unraveled the etymology. We don’t visit the baker’s like we ought to but I am resolving to do so more often and see what sort of heritage breads—and their unusual names (I am not sure if it’s just marketing or what, but one bakery offers what’s called “Sündlicher Weck”—sinful rolls, as near as I can guess), that I can discover.

oil rush or fun size

I heard that the European Union parliament issued a rather embarrassing, and I think, patronising decision that effective at the beginning of next year will make those condiment trays, vials, carafes of salad oil and vinegar and similar containers go the way of ashtrays on restaurant tables.

Not citing hygienic concerns, food-safety or any other reason that might sound plausible, the consumer commission ruled that such toppings can only be offered to guests in sealed bottles, because diners have the right to know exactly what their putting on their salads. I am sure these new measures will only result in greater expenses passed along to the customers and the end of anything complimentary in as far as the service and setting, not to mention more trash with the disposable, single-serving containers (not for individual sale but maybe with adverts or fun facts like sugar packets, I’m sure) only a quarter used. I really hope there is no sinister motive behind this, like pressure from the cartel of miniature bottle-makers, but rather just a parliamentarian over-excited by his brilliant idea for keeping us safe and honest or better yet a cryptic way towards economic recovery for some of the EU’s problem-children—Spain, Greece and Italy—all producers of olive oil

watergate-gate

The American political landscape is really being whipped up into a frothy mess and through the spray and roil, it’s becoming impossible to distinguish among what’s generally and authentically chilling, what’s motivated but isolated, and what’s coloured by two-speed spin. Not that the volume and authorship of past transgressions excuse or assign non-cultural blame to any of current and lingering scandals, but the tempo of the demands are absolutely wilting: the US tax authority targeting conservative groups—be they called patriots or traitors, aggressive wire-tapping of journalists in apparent retribution—be they called patriots or traitors, the laming or disburdening of the functionaries of government—be they worker-bees or drones. This tug-of-war is being waged over the delicate and deliberative field of social reforms, statecraft and choices confounded by economic straits and must surely have a shrill and dulling effect. I think it shows how polarised America is becoming and reaching across the aisle is a quickly receding possibility.