Let’s start this post by trying to pronounce its title. Easy, no? The Danish language is in a league of its own.

Imagine a gurgling sound, the deep noise of a drunk blond viking with too much mead in his mouth. While Americans speak with the front of their mouth, Danes create the words way
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Natto is the one of those foods that elicits strong reactions. I get overwhelmed with a sense of joy and excitement, but the response I hear from most people (who aren’t from or aren’t descendants of the eastern regions of Japan) is pure disgust.

I remember how clueless I
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I am going to start ReCPY, sharing easy (and sometimes moderately difficult) recipes like Paystyle’s Happy Hour, every week.

When you go to Japan, you will encounter many kinds of yogurt like
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Last month Yoko posted a story on a homemade yogurt she made from Bulgarian cultures, which I found really interesting because the method employed was totally different from the way I
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I start every weekday with a serving of homemade yogurt over seasonal fruit. Ever since my boss gave me some cultures in a little plastic baggy over two years ago, I have been hooked. I
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Whenever I travel anywhere, I always check out the yogurt aisle at the grocery store. Countries are doing really bizarre things with yogurt, which fascinates me. I like to consider myself a bit of a yogurt connoisseur- as I’m sure Sonja would as well. Best yogurt I’ve ever had was in India, out of a ceramic pot.

Here are
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Blood orange/blutorangen/orange sanguine/arancia sanguigna yogurt. Migros, Geneva, Switzerland.

There’s a Murray’s Cheese right inside the Grand Central Terminal Market, so I took a gander at their yogurt section the other day on my way home from work. This brown cardboard wrapping caught my eye- no
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Fondue making…and breaking.Type is moitié-moitié, half Gruyère and half Vacherin, a quite chewy cheese. Sautéed fresh porcinis and a little garlic was added with white wine. It was a separated failure! You want to get a creamy emulsion, not separated cheese and oil layers. It still tasted good though.

They call this bit “la religieuse” meaning the
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I know, this “what’s in your fridge” shit is so tired! But I’ve been wanting to blog about these specific food finds, so I’m just gonna bite it and start the “Fridgin’ Out” column. What a DORK.

Here’s this funky herb concentrate stuff that I got at a little Argentinian bakery in Jackson Heights called Terma Serrano. Mariana, whose
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