Entdecken Sie die Delikatessen von Tommy MyllymKi Ein Genuss fr Ihren Gaumen

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The Magic I.D. is a Berlin-based quartet exploring the juncture of song forms with abstract music. The band, consisting of Margareth Kammerer, Christof Kurzmann, Kai Fagaschinski and Michael Thieke, formed in summer 2005 after previously being connected via smaller groupings and projects. till my breath gives out is their debut release, and consists of six intricately constructed gems, each with its own individual shape, painstakingly sequenced to form a record that becomes more than the sum of its parts.

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Kammerer was born in Italy and moved to Berlin in 1994. She is deeply involved in the worlds of both theatre and music, and has a lengthy resume in both areas. Her mostly solo album To Be An Animal Of Real Flesh was released on Charhizma in 2004, featuring collaborative tracks with Axel Dorner, Chris Abrahams and Tatusya Yoshida, as well as remixes from Fred Frith, Philip Jeck, Bernhard Fleischmann and Kurzmann. Her unique, distinctive voice has been underdocumented previously, but is showcased on till my breath gives out to riveting effect.

Das Flüstern Der Dinge

Kurzmann has been a prominent part of both the Vienna and (more recently) the Berlin scenes over the past decade. As an organizer, he cofounded the phonoTAKTIK festival, helped found the famous Rhiz club in Vienna, and runs the prestigious Charhizma label. Kurzmann has been an essential part of many Erstwhile-related live events, in Tokyo, Berlin and NYC, and was the first to work at Amann Studios for an Erstwhile release, beginning a crucial relationship for the label. His duo with Burkhard Stangl, schnee, is one of the core projects of Erstwhile, with a third release for the label currently in preparation for release, and his duo with Ami Yoshida, a s o, is an underappreciated gem.

Fagaschinski has leapt to prominence in the improv world over the last few years, with well-received duo projects such as Los Glissandinos (w/Klaus Filip), The International Nothing (w/Thieke) and Kommando Raumschiff Zitrone (w/Kurzmann). His music is rooted in abstraction, but with an increasingly insidious melodious element. This is his first Erstwhile release, and his second is already in the works, a duo disc with Stangl.

Thieke was born in Düsseldorf and moved to Berlin in 1993. He works in a wide range of styles in the jazz and improv worlds, from a Mingus tribute to a collective trio on Ayler Records (w/Christian Weber and Michael Griener) to his own Unununium project on Charhizma to the aforementioned The International Nothing w/Fagaschinski, ranging from free blowing to sparse, pointillistic abstraction, from fully improvised to fully composed.

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The six pieces contained here are precise collective compositions, three by the full quartet, and one from each of the three potential â€œduosâ€ (the two clarinets form one twinned instrument). till my breath gives out expands song forms through the prism of experimental sensibilities and meshes the two remarkably fluidly. The design has been sourced from a photograph taken by Gianmarco Bresadola in Alexanderplatz, Berlin, and stunningly reconceived by Berlin designer Marion Gerth.Smitten Kitchen founder Deb Perelman teamed up with chef Melissa Weller to bring her cult-favorite pastries to a local restaurant for the first time

Ever since Deb Perelman started her cult-favorite food blog Smitten Kitchen in 2006, the only way to taste her baked goods was, well, to make them yourself. That changed earlier this month, when Perelman unexpectedly announced over Instagram that she would be teaming up with Williamsburg cafe Gertie on a Valentine’s Day-themed pastry box.

It’s the first time Perelman has worked with a local restaurant to sell her pastries — and New York City took note. Almost all of the boxes sold out immediately, according to Gertie co-owner Nate Adler, and Perelman deleted an Instagram Story announcing the collaboration within hours of it going live. Priced at $40 each, the pastry boxes included three baked goods from the Smitten Kitchen recipe archives — chocolate peanut butter cup cookie, baklava babka, and salted brown butter crispy treats — along with three pastries from acclaimed baker Melissa Weller, who took up a residency at Gertie in November last year.

Thomy Delikatess Mayonnaise 471g

The collaboration was part of Gertie’s ongoing fight to stay afloat, according to Adler, whose Jewish-American restaurant opened in 2019. Despite the hype leading up to Valentine’s Day, Adler says the pastry boxes are likely a one-off collaboration with Smitten Kitchen, though they could return as part of an annual tradition in the future. Weller, who executed all of the recipes for the boxes with her team, will continue on at Gertie for the foreseeable future. Eater managed to snag one last box, so here’s a look at each of the pastries from Smitten Kitchen’s restaurant debut.

Behold, the chocolate chip cookie of your dreams, but probably not your childhood. Nestled between pieces of flaky sea salt and chocolate chips are bites of passionfruit, which we hunted for until we realized we had finished the cookie. A baked good that could be eaten for breakfast, lunch, or dinner — every day.

Perelman renewed our hope for “fusion” pairings with this slice of babka, a riff on baklava that’s mixed with pistachios and walnuts. After an hour walk home in 30-degree weather, we figured the dense slice of babka would have all but dried out, but its interior managed to stay light and bright with help from some orange zest. The babka is brushed with honey syrup, which serves as the finishing soak in the baklava’s crispy baked phyllo dough.

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This pastry bears passing resemblance to a kouign amann or pain au chocolat, but on first taste, it’s undeniably a babka. Our favorite of the baked goods in the box, Weller’s chocolate marzipan babka has it all: A flaky crust, a moist interior, and lots of chocolate filling. It’s probably a crime to dip this pastry in coffee, but we would do it again if we had the chance. (And, thankfully, we do: The babka is available from Gertie Thursday through Sunday.)

By weight, this cookie might be more peanut butter than chocolate. Rolled in granulated sugar but still perfectly salty, the cookie’s dark exterior gives way to a core of creamy peanut butter and powdered sugar. The cross-section was something of wonder, which you’ll have to take our word for because the cookie went down in two oversized bites.

Pair it with Perelman’s chocolate peanut butter cookie, and you’re almost to a PB&J. Beneath the snap of its dark chocolate frosting, there are a few moist layers of cookie and jam. When Weller posted a photograph of the cookies to Instagram in January, commenters called for her to make them with seasonal blood oranges. This cookie certainly tasted of winter citrus.

Myllymäkis Menyer Von Tommy Myllymäki

The Rice Krispies Treats of home kitchens and childhood bake sales already bordered on perfection, and this recipe gets them all the way there. Bolstered by a bag of marshmallows and a half-cup of butter that’s browned until nutty, Perelman’s crispy treats are the only recipe we might be able to pull off in our own kitchens. (“They’re so freaking easy to make, ” she promises in her blog.) These crispies are rich and dense with a little bit of crunch.