Alex Bîtca

Cele mai bune deserturi în lumânările cărora am suflat azi. 😗💨🎂

Primul e un lemon cake - de departe cel mai gustos, și nu doar fiindcă mi l-a făcut soția 🥰

Celelalte două, tare gustoase și ele, în ordinea în care au apărut în fața mea: un desert cu lime de la Gastromarket & Café și unul cu ciocolată de la Renée | Cafenea | All Day Breakfast . 😗👌

they’re going fast,
just like the memory
of that trip

so i wanted to save
this photo here,
with a quick overview
of each flavor

Noma’s staff chili sauce:
mild, peppery, with
a pronounced smoky taste.
went really well with soups,
hard-boiled eggs,
and meat

beef garum:
a meatier, more
concentrated version
of soy sauce,
while being less sweet

dashi RDX:
if umami needed a
definition, it’s this.
very savory and
slightly sweet.
goes really well with
simple soups

wild rose vinegar:
the name is a little
misleading, because
apple vinegar was used
to infuse rose petals,
giving it a mild rose
aroma with a pronounced
hint of apple.
i wouldn’t waste it on
salads or dishes where
too many flavors mix.
pour it on something simple.
i hear a few drops on
an oyster would do wonders.
i wouldn’t know. yet

corn yuzu hot sauce:
this was the most
surprising and unique
flavor of the bunch.
an unexpected profile:
slightly citrusy, a bit
sweet, a little spicy.
very much my wife’s
favorite, so i have limited
rights over it :)

-
Noma Projects

am mai fost la Renée | Cafenea | All Day Breakfast
și a fost bine. de data asta,
a fost și mai bine

în sfârșit, o omletă pe care
merită s-o mănânci în oraș.
o textură consistentă,
aproape cremoasă, cu o
felie de brie care se
potrivește bine și un
sos pe care l-aș lua
acasă la pachet

brânzoaicele, bune-gustoase.
mai înrudite cu soufflé-ul
decât cu sârnicii

desertul arahida câștigă prin
combinația de texturi.
unul dintre cele mai gustoase
deserturi din amintirea recentă

cafeaua la filtru nu miroase a cafea
și parcă nici nu are gust de cafea.
e diferită. ușor dulce, ușor florală,
ușor acrișoară. ușor cafea.
o experiență gustoasă și ea

chicken broth,
one of the highest
return on investment
in your kitchen;
and you’re not even
investing much

a few pieces
of meat or bones
cover with water
add half an onion
a small carrot
a couple of garlic cloves
a couple of mushrooms
a bay leaf
a few sprigs of thyme
a few peppercorns
salt to taste
simmer for 2 hours

the easiest way
to make tomorrow
a little better

food highlights
from a recent trip
🇩🇰 ✈︎ 🇬🇷

would eat any of these
any day of the week

danish
obviously

butter cookies
by Juno the bakery

the smell is
amazing

cardamom bun
from Andersen & Maillard
was the revelation
of the whole trip

the onion pizza (?)
at ANDERSEN BAKERY
was surprisingly good

the best cheeseburger
i had in recent memory
at GASOLINE GRILL

rye bread with seeds,
butter and cheese.
the second revelation
of the trip

unexpectedly delicious
potato salad with
cod meatballs
at a food market
in Copenhagen

another one
of the countless
cardamom pastries
we enjoyed

crispy
pork belly

tender meatball
with butter
mashed potatoes

chocolate
ball cake

delightful
grilled
halloumi

fancy
souvlaki

flavor
packed
sardines

rhubarb danish
and a slice of
potato & lime
pizza

mussels
rice

savory
lamb
chops

bougatsa, the best
greek desert, period

feta cheese
in crispy phyllo

recently watched Bourdain’s first
No Reservations episode in France

when it hit me!
i asked my wife:
“does this look familiar?”
“yes, it’s the restaurant
we went to in Paris”

it was Chez Denise, where
Bourdain filmed in 2005.
18 years later, we would sit at
the table to his left

back then, i had no idea who
Bourdain or Chez Denise were
and i was just discovering
food and cooking

we stumbled into Chez Denise
as we were starving and
looking for a quiet place to eat,
away from the main touristy streets

it looked authentic. the menu
written in chalk, on a blackboard
and the waiter, nonchalant
of course :)

i had confit de canard,
tasty, soft, juicy, flavorful,
of course

watching the Chez Denise scenes
with Anthony Bourdain
made me a little emotional
knowing that we got to share
an experience, even if
years apart

anthonybourdain Chez Denise