Gerula’s school is near Cluj Napoca. It’s ran by Mugur Pop, one of our friends, nature lover, with a passion for plants, horses, dogs and wounded birds. Whenever I can find the time, I visit him for my share of wisdom and horses therapy. Today I rode across the Făget area forest hills atop Gorun, an older friend. Beyond me recommending Mugur (you can find him on Facebook), I also recommend bonding with horses. It’s absolutely healing.
So what do you want burning under your grill? OK, but why? I mean, is the heat source that important as to excuse extremist attitudes such as ‘I don’t trust people who barbecue using wood, they are much too volatile, they get fired up and burnt out way too fast.’ So what will it be?
Art, skill, dedication, low sensitivity to pain and high tolerance to heat. And most importantly, to know your meat. Once you master all this, you have what it takes to be a good barbecuist. That is a rare occurrence in our country. I wish I could find at least ten of them, convince them to set up a company together. This could blow up and become the top culinary idea of the year. Dan has been handling the grills at Boema restaurant in Cluj for the past two years. He has been a cook for a long time, but he’s been doing just that for the past two years, and he’s been doing it well.
I am literally speechless.
For now, Tarom have a monopoly on flights between Bucharest and Cluj, which is pretty upsetting if we consider quality vs. price. The planes themselves are not a breeze, but the Tarom pilots are some of the best I have ever flown with. And besides, nobody has been left up in the air so far.
To me, strawberry and cherry season always has its soundtrack. I won’t add a link, but I will recommend any version of ‘Summer wine’ from Nancy Sinatra to Him. I also recommend soaking fruit in cold water for 10-15 minutes before you eat them. Scientists say it’s supposed to help wash off some of the intentional and inevitable pollution. So what else is up?
Child’s pose is, up to an age, the observer’s stance, the stance of purity that sometimes partakes in the action, but never gets involved with the seriousness which spoils adults. ‘I can see all things’, my son Vladimir told me today. Ages-old wisdom from the mouth of a two year and four month-old. I am grateful for having been there, for having heard it and for having reconfirmed what I’ve been knowing for a while now.
Pata Negra is a Spanish restaurant in Bucharest. It’s simple and delicious, at times better than what I had in Spain. Angela Ilie is both the owner and chef de cuisine. She is doing an excellent job and preparing delicious food, good enough reasons for me to recommend her wholeheartedly.
I attended Digital Divas 2016, having been invited by #haagendazs, for work. And work was delightful. I got to play with the chocolate ice cream, toppings, purees and fruit jelly I created in my laboratory (#AtticLab ), especially for this event. The picture gallery is up on Facebook, here I’m only posting one snapped by Gabriel Gorgan.
Digital diva of the year goes to Dana Rogoz. FYI.
Plating is not so much about the rules as it is about practicality and the ability to intertwine it with artististry. If you don’t have both, a plate won’t work, meaning it won’t at the same time appeal visually and allow you to devour as ergonomically as possible. Usually, less is more.