I joked recently that I wished third wave mushrooms was a thing in Berlin so that I could have access to a wider variety of wild and cultivated mushrooms. Seeing the exotic ones that are available in London made me envious. My envy heightened when Kristin and Sebastian gave me a cookbook titled Shrooms that has sections dedicated to mushrooms I‘ve never seen in person.
Well, yesterday, while visiting my favourite Saturday market, Boxhagener Platz, for the first time ages, I spotted a man selling mushrooms I’d never seen before, including ones that looks like cauliflower florets.
It was four years ago this month that I made myself shakshuka for the first time. At that time, a future with Fronx in it was uncertain. I spent an indulgent Sunday cooking for myself. Today, I spent an indulgent morning cooking for the two of us, and he popped out for bread while I finished up. Bliss.
Our friends Mike and Morgan made an experimental batch of kimchi which I personally found lacking the crunch of previous batches. I pumped up its fizz and flavour by keeping it closed up tight in the fridge for a week, but it was still on the soft side.
What do you do with a jar of lovingly made, perfectly tasty, but slightly underwhelming kimchi? Make a stew! Kimchi stew was something I had heard of, but never had. The closest thing I’d had was a chicken version of gamjatang, from the Korean restaurant Core, which I occasionally crave.