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Photo shoots. World travel advice. Tips on Munich & environs.

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Forum Vini 2010

By: David Douglas

For longtime readers, you might remember last year’s Forum Vini article. I went back this year for my fourth Forum Vini dose of fine food, wine, and spirits! This year I experimented with only natural light: no flash, and all photos are using my Nikon 35mm f/2 lens + Nikon D90. I often white-balanced on an index card before each shot.

Delicious Goufrais chocolates… amazingly cool on the tongue. True fine chocolate truffles.

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Once again, Enoteca Palmieri was in full force with some great wines (more photos below in the full album). Check out the shop at Augsburgerstr. 25 in Dachau. Palmieri had the largest bottle of wine that I saw at Forum Vini!

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Palmieri also had something else special: grappa infused with olives! This is a really unique, delicious spirit. And that’s coming from someone with a big (and varied) liquor cabinet.

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Delicious oil, vinegar, and sherries from Aecovi Jerez:

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Once again I stopped by Dr. Schätzl of Moosburg to check out this year’s display. Here’s a stunning array of different exotic oil: pumpkin seed, poppy seed, walnut, and more…

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And a list of other exhibitors who are shown below in the gallery:

Thanks to those at the stands who allowed me permission to photograph them or their products. I had a great time, and (I think) found some great photographic opportunities!

Full album of photos: [salbumphotos=9,144,max,y,n]

Posted 6 years, 10 months ago at 3:47 pm.

3 comments

Stubai Glacier

The Stubaier Gletscher, as Deutsch speakers would call it, is one of Austria’s premier glaciers. For someone living in Munich, it’s ideal: just 2 hours 15 minutes away. That’s a few minutes farther than Hintertux, and almost an hour closer than Soelden. Early in the season (which is when I hit up the glaciers), it seems like there’s a LOT more open at Stubai than at the other glaciers. Hintertux has quite a few slopes, but early in the year a huge number are used for closed-off team racecourses (I counted 4 slopes last week, totaling ~40 racecourses). Another plus at Stubai: tons of chairlifts, and not many T-bars.

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A lot of glaciers have mostly gondolas (where you have to take off your skis/board) and T-bars (which are less susceptible to wind). That’s another thing: I feel that Stubai generally has lower wind speeds than Hintertux. That’s super-important when your starting temperature is often –10C to –20C (-20C is –4F!), before wind chill.

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Before you have too long to drool over the fresh tracks in a foot of new POW, here are my new goggles. The old ones lasted me a good 10 years before the foam started to disintegrate. Not a bad view in the background, eh? That’s the Stubaital, or Stubai Valley.

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I ended up at a Pension (B&B) in the center of Neustift im Stubaital. My normal plan worked well – just go to the tourism bureau after a day of boarding and ask for a room. Took under 10 minutes to find one for €30, including breakfast and wifi.

Here’s an interesting twilight view. I love the transition from a few hanging autumn leaves to full on, snow-encrusted evergreens in the clouds just a few hundred feet higher up.

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That’s all for my brief return to on-the-road blogging. Dinner is calling me, perhaps a venison schnitzel or a steak with potatoes! Mmm…

Posted 6 years, 10 months ago at 6:37 pm.

4 comments

Omakase at Sushi-Dai

At Tokyo’s Tsukiji fish market, there are several sushi restaurants where tourists try out never-frozen fish at what is truly a bargain price for some of the world’s freshest sushi. I went to Sushi-Dai. After a mere 2h in line (starting at about 7:30am) I sat down in the tiny restaurant for my Omakase (chef’s choice) breakfast. This is the entire restaurant, which explains the long wait times:

Sushi Dai - Tsukiji, Tokyo

Here’s my delectable piece of Toro, or fatty tuna:

Sushi Dai Toro - fatty tuna

This one I don’t recall the name, if anyone knows just leave a comment. I am guessing red snapper?

Sushi Dai - red snapper?

The first piece is Uni, or sea urchin. The second, Aji or horse mackerel (I think).

Sushi Dai - Uni (sea urchin), Aji (horse mackerel)

Yet another “no idea” (I should have brought a pen and paper!).

Sushi Dai - nigiri

A few rolls, then Anago (Sea Eel) and another slightly-unsure.

Sushi Dai - Rolls, Anago (Sea Eel)

There were a few more, 10pcs in all plus 1 more of my choice (anything on the menu); then the rolls, layered egg nigiri, and miso soup. Well worth the 3900 yen (roundabout $40 depending on the exchange rate).

Let me be clear: this was the best sushi I’ve ever eaten anywhere, for any price. By far. Never frozen, well prepared by a good (and friendly) chef. Tsukiji is truly amazing!

Posted 6 years, 10 months ago at 12:45 pm.

3 comments