So, I could tell you guys all about my recent trip to Denmark, and all of the ways that Copenhagen totally deserves its status as the darling of the local-foraged-organic food movement. But really, there’s no need to say anything about the food here, because all you have to do is look at it. Seriously—how the hell do they get…
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At Endless Simmer, we love to travel, and when we travel, we love nothing more than eating. In fact, when we do visit a new place we almost can’t think of anything to do except for EAT. Museums? Um, sure…maybe if you need to kill some time in between meals. In our travels across six continents, we’ve sampled street food…
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When I stayed in Copenhagen earlier this year, the hotel breakfast spread fucking rocked. Soft boiled eggs (with adorable holders and spoons), 5 different dark, seed-crusted breads, cereals, granolas, 3 different types of yogurt-ish products (samoa, soured milk) DIY fresh-squeezed – and ultra pulpy – OJ and sliced (fancy!) meats. But most of all, I couldn’t get enough of the cheese….
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The number one restaurant in the world is Noma in Copenhagen, Denmark. The famed chef of Noma is Rene Redzepi. But that’s not the whole story.
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I hate small plates. It’s not that I don’t like trying tons of different items, it’s the actual accumulation of all of those fucking plates all over the table. Well, sharing sucks too. (It’s something I’m working on.) While in Copenhagen this past summer my friend, and food editor of the Broward-Palm Beach New Times, Melissa and I found Pegasus….
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You think you hate cupcakes? Not as much as this chick. She hates cupcakes so much she had one inked on her neck just to mock the sugary sweet. [Copenhagen, 2011]
Read More ›Dark bread. Strong cheese. I found a few things to adore in Copenhagen. The rampant bicycle usage. The intoxicating friendliness of everyone I met. The abundance of blonde hair and blue eyes and big, burly, bearded Viking men. But also, the bread. The dark bread, repeatedly punctured with a million seeds. I found this sandwich – smørrebrød – at a tiny restaurant with plenty…
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