Stomachs on legs are proud to present

Glockenbachviertel in Munich (the GBV) might just be able to boast the city's best butter brezel. Up north, you cannot buy them pre-buttered, so it's a ritual upon coming south to eat at least one butter brezel per day.

This small, unassuming bakery slathers the butter on by hand - and the brezeln, which are lye/caustic soda-dipped and salt-sprinkled before baking, have the characteristic smooth brown surface, with a bit of crustiness. A good brezel shouldn't be too soft. And above all things, the butter shouldn't be pre-cut into brezel-shape and frozen for quick assemblage.

My colleagues in Munich all swear by this particular brezel spot.

Backshop Steger
Sonnenweg 71
85579 Neubiberg

Mon-Fri 6-20 pm
Sa 7-20 pm
Sunday 8-13 pm



Other good stuff in the GBV:

Christmas tree foliage outside Café Aroma for smokers to hide in









The Germans really go crazy for cookies at Christmas time, whether it's buttery & spicy Spekulatius with ground almonds, Zimtsternen (frosted cinnamon stars), or various cute gingerbread shapes. I'm starting to feel a certain empathy with our old blue friend, seen here in a Glockenbachviertel shop window.

It has been a long held dream of Hock's to slow cook ribs inside of my sister's chimney bbq. So being back in NZ we obliged his fantasy.

We picked up Louisiana styled rib cuts at Westmere Butchers, which was packed to the gills the day before Easter Friday. We took our ribs back to my father's apartment in town. Hock protested that we hadn't bought enough ribs so Ginny ran up the road to Parnell butchers and got more. We began the preparation by removing the membrane from the back of the ribs and then rubbing them down with a dry rub. The ribs marinaded overnight.



Hock put Ginny to work pounding the chicken marinade. A paste of vegeta, Mexican oregan, oil, smoked paprika and a Mexican spice mixture containing Annatto .




Ginny was also instructed to start the fire in the BBQ early the next morning to make sure the heat had died down just enough to keep the bbq warm but not hot. She was instructed to never let the embers flame, but to always have a small pile of burning embers in the corner of the bbq, just warm enough to slow cook the meat with warm smoke.

BBQ-ING




Hock put together the bbq sauce, choosing a recipe from Mike Mills.

Moppping



Ruby the dog gave out tortured whimpers



Hock cooked Corn Bread



The Finished Product


Kereru landed in nearby trees but this time no one was interested in speculating on their flavour


The ribs were good, but would have been better if we had used a proper smoking device. Still it was a perfect evening and a perfect family meal.

This one's for you Phil


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To be used inplace of a bloody mary mixer

INGREDIENTS
3 cucumbers, peeled and cut into small pieces
2 red onions peeled and quartered
1/2 jalapeno pepper
1 bunch spring onions
4 green bell peppers stems removed and quartered
4 celery ribs washed and cut into 1 inch pieces
1 bunch Italian Basil washed and stems removed
2 Tab Chlorophyll powder
1 Tab Ginger root Cleaned, skin-off and finely chopped
salt & pepper to taste
2 Tab Lime Juice Add more or less to taste

METHOD: Combine small batches of vegetables in a food processor and puree until smooth. When all the vegetables are pureed, place in a large container and cover with 3 litres of water. Let the mix stand refrigerated for 1 hour. In 1-quart batches, puree and strain the mix. Adjust the seasoning with salt and pepper, lemon juice, and lime juice. Serve in a large glass jug. Drink either on its own, or with liberal amounts of tequila or vodka. Goes fantastically with oysters and crab.

Chlorophyll powder is a powerful detoxifier - which helps to purge heavy metals from your system, its great for smokers or people who live in smoggy cities.

Tequila is a powerful intoxifier - which helps you to forget about everything you did whilst drinking it, its great for people who suffer from stress, or those who suffer from photographic memory disorders.