Some gueuze (or geuze as Boon calls it) at a cafe in Dworp.
Two bolleke of Antwerp’s favorite, De Koninck. For anyone local, “this is the standard by which all other beers are measured” (Webb and Pattyn).
The scene is De Pelgrim, which, in the words of Michael Jackson, is “[t]he best place to sample it on draught”. Sadly, we missed the yeast shots.
Urquell released some cans with vintage design so we decided pair a cheese to the occasion. The pairing in question, Urquell with taleggio, is suggested by Sam Calagione, of the Dogfish Head brewery, in his book “Extreme Brewing”. The combination is, according to Calagione, among some of the perfect pairings he has encountered. Taleggio cheese, on the other hand, was described by Jenkins as “the…
When cooked, cool the pots in a sink filled with cold water; change the water a couple of times to allow for quick cooling. Take the pots to the cellar and let the crayfish sit overnight in the salty water.
Catching some European crayfish (Astacus astacus) in Kainuu, Finland (2013).
At places you can see the little fellows lurking under the surface
Picking up the merta (a fish trap) as the sun sets.
Couple of crayfish there. Altogether some 80 were caught, good for a party of four.
Hakkliha pannkook aka pancakes / crepes with minced meat, red cabbage and sour cream – with the ever-present dill sprinkled on top. This dish is very typical of Estonia, or at least it’s served all over the place.