Oliver Klimek

Alcohol, unhealthy food, unpopular opinions

[Oliver Klimek @OliverKlimek]

Goodbye Twitter. When its only useful feature which is Tweetdeck disappears behind the paywall, there's no point in staying anymore. You'll find me on Facebook.

[Oliver Klimek @OliverKlimek]

Gardening underachiver harvest season kicked off with a decent size cucumber for quick pickling.

[Oliver Klimek @OliverKlimek]

Stocking up.

[Oliver Klimek @OliverKlimek]

German word of the day: Montagemontage. Mondays on which assembly work is done.

[Oliver Klimek @OliverKlimek]

Ollie's pro tip of the day: Popping over unannounced at 8.30 pm on a Sunday to try and pick up the Ebay purchase before the agreed time on Monday won't earn you an enthusiastic feedback from the seller.

[Oliver Klimek @OliverKlimek]

Today's fine food: Roast spatchcocked chicken with Herbes de Provence from the Weber kettle and Sweet potato with creme fraiche and chives. I only had lump charcoal, so the temperature was on the low side, but it turned out fine.

[Oliver Klimek @OliverKlimek]

Flamm o‘clock

[Oliver Klimek @OliverKlimek]

Stinging nettle ferment coming along nicely.

[Oliver Klimek @OliverKlimek]

Frühschoppen. But BBQ canceled because of crappy charcoal.

[Oliver Klimek @OliverKlimek]

One interesting thing can be gleaned from the labels. The 1973 bottle suggests a 1:3 or 1:4 ratio of Pimm's and lemonade while the current label states a 1:2 ratio. A rare case of the consumer agreeing with the Diageo marketing department

[Oliver Klimek @OliverKlimek]

Higher means either less dilution or better extraction depending on the production process. And maybe also a little bit of bottle aging.

[Oliver Klimek @OliverKlimek]

The difference is small but noticeable. The old expression tastes slightly more aromatic but the profile isn't really different. I think it is safe to assume that the recipe hasn't changed since then and the difference is largely due to the different ABV

[Oliver Klimek @OliverKlimek]

And here it is, the moment you've been desperately waiting for: A head comparison of the current Pimm's No.1 (25% ABV) with a bottle purchased in 1973 (33% ABV). I mixed Pimm's 1:2 with quality tonic water and added ginger and lime because that's how I like my Pimm's

[Oliver Klimek @OliverKlimek]

Today's fine food: Straightforward grilling with pork steaks with Herbes de Provence, Eggbergines with olive oil and oyster mushrooms. Not much work but still delicious.

[Oliver Klimek @OliverKlimek]

When the cheese finally is at the perfect maturation level but there's only enough left for one slice of bread... #firstworldproblems

[Oliver Klimek @OliverKlimek]

Today's fine charcuterie: Fine grain pork liver paté with morels and a dash of Marc de Bourgogne. Getting the hang of it...

[Oliver Klimek @OliverKlimek]

Today's fine improvised Chinese food: Stir fried dried tiny squid, water chestnuts and black mushrooms. This is not a classic Chinese dish but I figured the ingredients might go well together. And they did.

[Oliver Klimek @OliverKlimek]

A bit of postal history for a change. 1940 letter from Dublin to Munich and then forwarded to annexed Austria with Irish, British and German censorship tapes.

[Oliver Klimek @OliverKlimek]

Today's fine food: Veal sweetbread, a creamy pan sauce with Martini Extra Dry and tarrragon, sauteed baby asparagus and "dice chips". I blame Viktualienmarkt.

[Oliver Klimek @OliverKlimek]

New on the now-for-something-completely-different shelf: Pisco Acholado from Peru. Nice aromas but a bit shy on the palate.