KIOSK HELLO » food

Bienvenue! Welcome!

Ming — Wed, 28 Sep 2011 21:42:04 +0000

Here in Montreal, we have a new bilingual publication that is printed on the paper place mats found in diners across the city. For those of you who aren’t familiar with this scene, diner culture in Quebec is still alive and kicking with one of the most popular late night snacks being poutine: an oily mess of fries topped with cheese curds (a squeaky specialty only found on this side of north america) and a slick of gravy. Delicious! Bienvenue/Welcome gives a voice to the many wonderful interactions that take place in these spaces and provides some interesting meal time reading. What better a way to digest?

Seat yourself at any diner in Montreal, and chances are this is what the placemat in front of you will read—a cheery invitation to the world of poutine and steamés. This chorus of greeting is also emblematic of the dynamic that makes this city so interesting. Montreal’s historic “two solitudes” are just two parts of the city’s ever expanding spectrum of city-dwellers. Diners, known in Quebec as casse-croutes, are a quintessentially North-American institution. However, their informality, low prices and long business hours invite hungry people from all walks of life, making them a site of cultural exchange. Bienvenue/Welcome wants to explore the individuals, objects and places that make up Montreal and invites all those who encounter it to explore it as well.

BAKING AND MAKING BREAD in stockholm

Alisa — Fri, 12 Aug 2011 22:57:24 +0000

Bread in Stockholm has all gone to sourdough, something Marco is not a fan of, so I tried to make our favorite, called Gotlands Bröd. It turned out pretty good although I would have liked it to be darker! Here is the recipe, it makes about 4 small breads, good to share with friends!

First day: Boil 6 cups water, 1 tbsp white vinegar and 1 tbsp salt. Pour this mix over 8.5 cups of rye flour, knead / blend together and place in the fridge under plastic wrap overnight.

Second day: Dissolve 100 grams of fresh yeast in a bit of lukewarm water. Pour over dough. Add 3 tbsp ground bitter orange peel and 1 /3 cup of molasses to the dough, stir together. In increments add about 6 cups of white flour — eventually add more if the dough does not stiffen. Knead quite a bit until the dough is stiff and not wet.

Make rounds of dough — little loafs — and place on cookie sheets to rise, remember to space them apart so they do not grow into each other., let rise for 30 — 50 minutes, basically until you see a noticeable difference. Turn on the oven to preheat to 350 degrees. A good place to let the loafs rise is on the cookie sheet, covered with a dishtowel on top of an empty soup pot placed on the stove which will be in the process of heating up.

Bake in the middle of the oven for 50 minutes at 350 degrees. Brush with cold water immediately after removing from the oven to get a hard crust. Hope you like it. I’ll be searching for a darker bread recipe, if you have one you think I should try please send it in!

Kryptoniter

Ming — Tue, 11 Aug 2009 18:18:19 +0000

Imagine all the flavors you could possibly want in candy in one! Kryptoniter is SOUR cherry, SWEET after the first layer, and SALTY licorice in the black stripe. The packaging takes the cake! The down side is you have to travel all the way to Sweden to get it. These bad boys can be purchased at any old convenience store. Well… there’s some incentive for you.

Object: choc-u-lator

Ming — Thu, 25 Jun 2009 17:09:29 +0000

Found this fantastic chocloate calculator on my good friend Betty Roytburd’s blog where it was wonderfully complemented by other objects which made me equally nostalgic. Remember the jewel calculators they used to have as well? makes me miss math… a little.

tea time

Ming — Sat, 20 Jun 2009 19:49:01 +0000

Kitties at tea time use the Finnish metal water kettle from KIOSK!

soho sand witch

Marco — Sat, 02 May 2009 19:39:18 +0000

So today kind of started so-so when walking over to the store with a coffee in hand I got bumped by a large Scandinavian tourist who were swirling around in Washington Square Park, getting half my very expensive coffee spilled all over my very inexpensive blazer. To console myself I went to Grandaisy Bakery to pick up something yummy to up my mood. And what do they have there if not a Scandinavian “lyxrågmacka” — they call it Il Scandinavio or so. It’s sliced eggs, sliced cucumber, capers and red onion on seven grain dark bread. I meant to take a picture, but after passing the sandwich too close to my mouth it disappeared, leaving but the wrapping as evidence of it’s existence. Why am I telling you? Two things: One is of course they are damned good sandwiches. Get them when you are in soho next time. Come by us too for that matter! Secondly, I have been daydreaming of opening a Swedish sandwicheria for years! I even got myself sent a whole load of Swedish crispbread to do a smörgås-mini-exhibition one of these days in the store. Seeing Grandaisy beat me to it of course make me want to hurry up with my exhibition.

A Distraction about Smoked Shrimp

Alisa — Tue, 24 Jun 2008 11:57:41 +0000

One of my favorite things in the world is smoked shrimp, have you eaten this? Sounds a bit odd no? We were in Sweden recently for a wedding and I was able to pick some up. Although I eat less and less things from the sea I had to make an allowance and go for it. I wonder where you can find smoked shrimp in this country? Odd I have not seen them in the states. I have the smoker from Finland and I wonder what the process is, could I do it myself when visiting my father at the Cape? The thing is they are smokey and a bit oily, also, Swedish (Scandinavian) shrimp is really another thing than what we have here. Often from the North Sea, they are not at all chewy and good ones have quite a bit of a salty taste (the smoked ones loose the salt taste and have a deep smokey flavor), often delivered in the shell, the roe can be with the shrimp, I found this a bit odd at first. Smoked shrimp are full of flavor, you get the shrimp taste and a smokey smell and taste at the same moment. By smokey of course I mean the smokey like smoked fish, not a cigarette. We most often eat them with a saffron aioli and some Knäkebröd and butter, the best way is to eat them in the park or at home; they really know how to prepare seafood in Sweden. I have yet to see smoked shrimp outside of Scandinavia. Perhaps you can find them on the West Coast of the US? If anyone knows, please drop a note. Otherwise be sure to try some if you are in Scandinavia. Some days I think it would be great to have a smoke house, although it must be hard to get the smell out of your hair. But picture a smoke house by the sea and jumping in the cold water at the end of the day. I’d definitely have smoked tofu and other vegetarian options as well as fish and shrimp…Yum, gotta go make breakfast…

cheap eats in stockholm

Alisa — Mon, 10 Mar 2008 00:48:08 +0000

my friend asked for cheap eats in stockholm
here is the list I sent her!

CENTER:

Sosta:
for coffee and sandwich, daytime only
84 sveavagen between the center and odenplan
Tel: 6121349

Vete-katten:
center near hotorget
cafe for lunch, swedish traditional for a shrimp sandwich and coffee / cake
Kungsgatan 55
Tel: 208405

Kajsas:
fish restaurant in the center for lunch only!
located in Hötorgshallen, the indoor market on Hötorget square
Tel: 207262

SODERMALM: (south part of the city)

Outdoor Herring stand:
outdoor on slussen square, sodermalm, daytime only
it is a little truck type thing with a fish on top
for fried herring Swedish style, served a bunch of different ways

Fyra knop:
a creperie for dinner on sodermalm
Svartensgatan 4
Tel: 640 7727

Pet Sounds Bar and Restaurant:
cafe, not sure how late they are open
good for a sandwich and coffee
Skånegatan 80
tel: 6438225

Blå Lotus:
cafe, inexpensive and good
not sure of their hours but think it is lunch & dinner
Katarina Bangata 21
tel: 644 5043

craving certain foods from Hong Kong

Alisa — Sun, 02 Mar 2008 04:05:02 +0000

Here I am sitting dreaming of certain things we ate in Hong Kong while I pour over dim sum possibilities for tomorrow. I thought one of the best things I could do right now to get the fantasy of eating in Hong Kong out of my system would be to show others some of the delicious food moments we had on the trip. I know close to nothing about Cantonese food so I am sure my terminology is totally wrong but hopefully you can get the jist of things. Congee, fried sesame balls,hot tofu in a bowl with sugar syrup/ water poured over, fresh tofu, Hong Kong style french toast, fresh soy milk, fresh shrimp and egg noodles, fried fish with a curry sauce from a street cafe, etc etc. OH: MILK TEA Hong Kong Style

to eat in berlin

Alisa — Mon, 17 Sep 2007 14:15:36 +0000

Friend in berlin now, needs a place to eat, I don’t eat meat so my resources are limited in Berlin although great stuff, our friend Kirsty who lives in Berlin now directed us to these places so I have to give her credit…

Knödel, the German dumpling, DELICIOUS, nice interior too, good neighborhood

Leo Bettini
Mulackstrasse 33
030 60507449
–mitte–

For traditional German food, casual, cosy, good for lunch, also some groceries, they have a lovely radler (beer/lemonade mix) and also spatzel, baked goods too

Lebensmittel
Rochstrasse 2
030 27596130
–mitte–