I see myself as a clown. I like the idea of being a hedonistically, insane torch in a dark and bitter sea of reason, regulation and resentment.
There are few things more satisfying than presenting people with the futility of their seriousness on a silver platter, in this case a plate of onion samples (how well this fits the topic of „Bosner“, eh?)
Why not have some fun and breathe new life into a classical flavor chord by stealing and refining the main ideas of the Austrian street food classic „Bosner“, which is as popular as it is banal?
Simply reflecting reality is as easy as it is boring. Only by distorting it and constantly pushing its boundaries and limits something new can emerge. That’s the way of the clown.
Approbation? Probably.
Theft of ideas? Maybe.
Do I care? No.
I have been taught by an old friend long time ago that the basis for this permissiveness in dealing with other people’s ideas is my ideal way to deal with the all to whimsical existential pain that all too often suffocates creativity, love and laughter.
The only necessity is to strive for the better.
Thus we recently made blood sausage with Christian, the great master butcher and dad of Thomas. And what a sausage! Finely seasoned with our homemade habanero sauce, by far the best black pudding I’ve ever had.
On our juicy and aromatic potato bread, also homemade, draped on a bed of plum chutney and then exposed to the hellish heat of our Salamander.
Refined with onions, which were allowed to macerate in a vinegar stock with Jaipur curry for quite some time, as well as sweet and ginger-spicy plum ketchup from our well stocked pantry.
For a spicy acidic accent, add great blood sorrel from Greazeigs and off you go!
