KITCHEN STORIES

The Austrian language occasionally finds words for extremely specific conditions. Bemmerl, for example, refers to those small, round pellets excreted by animals such as goats, rabbits, and sheep. Which came first is unclear. Is rabbit droppings called Bemmerl because it looks like one? Or was Bemmerl originally simply the droppings themselves — and only later did everything small and round acquire the same name? In any case, Bemmerl is the very first association an Austrian h

Verdauungs als Ausdauersport

Milchkefir kann sehr gut weiterverarbeitet werden zu einer köstlich erfrischenden Kräuter Labneh

I don’t like dill. Not with fish, not with cucumbers. Dishes on a menu with dill – not for me. Its “sneakiness” bothers me: how can so little green taste so overpowering? I feel the same way about lovage. Paradoxically, once you drag these herbs into the spotlight, sneakiness turns into brilliance. Everyone who wrinkled their nose at the dill yesterday at lunch, only to end up licking their plate clean, can confirm that. I had bought far too much dill – more than our pickled