But when I tasted his tuna mac&cheese, my heart swam. It was a delicious blend of texture and ingredients, with the green peas popping with the savory taste of pasta.
Friday, January 6, 2012
Tuna Mac & Cheese


In the wild, wild west (of berlin), actually kind of in the east considering where we are, Neal made some pad tex as I like to call it: the rules for making such a fine concoction are as follows: add as much beef as possible and give a shake of some pecans from the glorious south and wah-lah you have a rootin-tootin' pad thai that will have the townsfolk kickin' in the saloon doors in.
The pad tex was wonderful: it featured the traditional peanut sauce, bean sprouts, and rice sticks that make up pad thai and was fused with a hearty helping of beef, cucumber, and pecan. We think that the pecans complimented the rice sticks beautiful and in fact could be enhanced with a glaze of honey and perhaps a tinge of brown sugar per Neal's suggestion (although the brown sugar was my idea, as sugar will always be my idea). You have to try this incredible recipe!
Merry Cheesemas

David here:
I thought neal's glorious cooking could use a second perspective, although I must admit to being a bit biased. Probably inspired by the German Burger King's recent Christmas promotional campaign, 'Merry Cheesemas', Neal decided to cook grilled cheese with the inclusion of Berlin's famous sausages, which were filled with cheese themselves of course. While Santa came a bit late this year, flavor certainly did not.
The addition of red bell peppers and gouda cheese made the cheesewursts sing. Add some frozen french fries, or pomme frittes as they say in old Europe, and a swig of coke zero and you have yourself a delicious dinner.
Merry Cheesemas and Happy New Year from Berlin!
Monday, October 31, 2011
Sketchy Food
these are just some not fully hashed out meals that b and I made, being more lazy than inventive with our lack of correct ingredients
1. Shepherd's Pie with a cream of spinach made with a béchamel with gouda and garlic

2. just some appetizers that look nice, but a little plain, avocado, plum, cucumber, swiss on a whole wheat cracker could use something weird like fish roe, tuna salad, or some liver paté. who knows

3. baked apples with müesli, butter, and sugar tasted like apple sauce with said ingredients (didn't use baking apples...)

4. Didn't even make this one, but cool anyway: Neapolitan ice cream yule log

1. Shepherd's Pie with a cream of spinach made with a béchamel with gouda and garlic
2. just some appetizers that look nice, but a little plain, avocado, plum, cucumber, swiss on a whole wheat cracker could use something weird like fish roe, tuna salad, or some liver paté. who knows
3. baked apples with müesli, butter, and sugar tasted like apple sauce with said ingredients (didn't use baking apples...)
4. Didn't even make this one, but cool anyway: Neapolitan ice cream yule log
Sunday, October 16, 2011
Pad Thai
Pad Thai with shrimp, lap xuong and cucumber
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Devein and shell shrimp, if necessary, save shells aside, they'll add some flavor, better if the shrimps come with the heads!
Soak the Banh Pho, or rice sticks in a shallow dish with water for about 10-15 minutes
Step two: Heat some oil in a wok on medium high heat and add your minced garlic, shallots and shrimp shells
Step three: drain and add the pre-soaked rice sticks to the wok and turn down the heat slightly so the noodles don't immediately stick to the bottom
Step four: adding the tamarind sauce, I added about a 1/3 cup of tamarind to my dish after cooking the noodles slightly. A quick note about tamarind, it is difficult to find in most grocery stores, but should be widely available in most Asian groceries, especially those specializing in South East Asian groceries. Mine came in a small block of paste to which I used a 2 Tb chunk and added hot water to, to get 1/3 cup of sauce. Stir!
Step five: add the shrimp at this point, figure about 4 or 5 per person, mix the noodles so the shrimp get to the bottom and cook well. Stir!
Step six: add a little dollop of sriracha hot sauce depending on how hot you want it, (small ammount like that below for mild, and 1/4 cup for nicely spicy). Stir!
Step seven: add in the Lap Xoung. Stir!
Step eight: add some honey about 1/3 cup. Stir!
Step nine: add about 1/4 cup of fish sauce. Stir!
Step ten: Push the noodles over to one side of the wok and add in the egg at the bottom of the wok. Stir it up so it gets scrambled.
Step eleven: as the egg sets up begin to incorperate it into the Pad Thai.
Step twelve: add the minced cilantro. Stir!
Step thirteen: add the julienned cucumbers and serve!
Enjoy! and see you soon on WASABIMAYONNAISE!
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