Fast Food Tag Archives – Telekom Electronic Beats

The Radio Sessions: Max Dax

Max Dax isn’t just the man behind the scenes at EB.net—he’s also he most-featured guest on our Radio Sessions.

There’s a good reason for that, however: the man has a lot to say. He’s done a lot, seen a lot, and has passions that range from extensive knowledge regarding food to the musical avant-garde. His topics of choice for this week are a bit more condensed and closer to home—his favorite tracks of 2012, his love of Grimes (whose beautiful albums Visions is also apparently beloved by you, as it easily took first place in our Reader’s Poll) and the latest issue of Electronic Beats Magazine.

You can listen to the whole radio show tonight on FluxFMstarting at 10pm (CET). Tune in through terrestrial radio or, if you’re outside Germany, head to the stream.

Miss it? You can catch up with the first hour through FluxFM’s on demand feature from Friday, while the DJ mix will be up on EB a few days later.

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Readers Poll 2012- Restaurants –

As we all expected, things get a little more complicated when it comes to food. To quote Miss Piggy: “After all the trouble you go to, you get about as much actual ‘food’ out of eating an artichoke as you would from licking 30 or 40 postage stamps.” Well, we asked you to tell us your favorite restaurant—and we got more than 200 different answers from you. But five restaurants/institutions received more votes than any other place.

 

1. My own kitchen / Home / My mum’s / Home is where the heart is

There’s no doubt that if you know how to prepare a decent plate of spaghetti with tomato sauce in your own kitchen you’ll survive every kind of trouble—because this means you can always invite your friends to join you (and they’ll like your dishes). Here are the five basic rules for immediate success: As for the spaghetti, make sure it’s cooked in salted water (for every 100g of pasta you need one liter of water and 10g of salt) until they are al dente. Your Italian friends will rightfully avoid your table if you don’t internalize this commandment. As for the sauce, only use olive oil, never butter. Heat it up but don’t let it burn. Add salt, garlic and a little bit of red hot chilli pepper, then pour in the tomatoes. Don’t add anything else. Let it boil for a few minutes until it’s a sauce. Synchronize the time the sauce is ready with the moment you take out the spaghetti from the water. Serve it with freshly grated parmigiano or pecorino cheese. ~ Photo: Max Dax

 

2. McDonald’s

Many people like McDonald’s (as there are many who hate it)—and both have their good reasons. In our regular column Fast Food, Thomas Schoenberger and I discuss the many aspects of cooking and the micropolitics of dining. In episode #14, we conversed about McDonald’s:

Schoenberger: McDonald’s is a very good example of a system that is stronger than everything else. McDonald’s—or Burger King for that matter—is like a dictatorship: Nobody has any rights—neither the guests nor the people at the cashpoint. You want more ketchup? That’s 20 cents extra. A seller at McDonald’s probably gets fired if he or she doesn’t ask every guest, and I mean every single one without any exception, if they could consider ordering the full menu instead of a plain burger. That’s how they maximize the turnover.

Dax: You cannot order your burger rare or medium rare at McDonald’s. This would already bust the system. A perfect system by the way, don’t get me wrong. It would never occur to me to really have “dinner” at a fast food restaurant such as McDonald’s, but I am certainly willing to give props whenever appropriate. ~ Photo: Max Dax

 

3. Vapiano

You happen to still not like McDonald’s? No problem. Vapiano is the slow food version of your favorite burger parlor. Located in almost every major city in the (Western) world, Vapiano offers Italian standard dishes for good money. Even wine in bottles served at your table becomes affordable. For instance the Adobe Gewürztraminer from Chile, “a beautifully floral and exotic wine, with enticing perfume and a slight sweetness” comes for €18.50 a bottle. It’s still money, but nothing compared to the prices you’d pay in a proper Italian restaurant. Vapiano‘s mission statement seems to catch the zeitgeist: “Somewhere between the nicest of fast casual and hippest of casual dining restaurants.” ~ Photo: Vapiano

 

 

4. The pizzeria at the end of my street

Sometimes nothing will quell the desire for comfort food other than a slice of the rucola e crudo with extra mozzarella from the guys that know your name and your regular order. Think of all the great records which would have never seen the light of day if it wasn’t for the act of sending the bassist out at 11 p.m. to go pick up a takeaway from the restaurant two doors down. ~ Photo: Max Dax

 

5. A38, Budapest

A38 is more than just a restaurant, it’s a venue, a bar and a cultural hub that caters to and reflects Budapest’s burgeoning music scene. ~ Photo: Nagy Géza

 

The 9th prize—a one year subscription to a Musicload pro account—goes to Donat Radas, Zagreb, Croatia.

Your favorite TV show of 2012 will be following on Monday, December 24. Find all poll results in here.

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The last hundred days…

How are you? Good? We hope so; we’re feeling pretty good ourselves. Today is the 100th day since Electronicbeats.net was given a visual overhaul. The thought behind the redesign: the classic feel of newsprint, presented in a browsable day-to-day format with all the archivable ease of digital. Since August 8th we’ve been playing around with new ideas and columns, and the feedback has been quite encouraging. For over a decade now Electronic Beats has presented what what we consider some of the best in international electronic music. At EB.net we’re aggregating the voices of Squarepusher, James Blake, Bryan Ferry, Hot Chip, Pet Shop Boys, Hercules & Love Affair, Grimes, New Order, and all the other artists who have become a part of the EB family, as well as the voices of world-wide writers, bloggers and artists—effectively creating a unique news hub.

Not only that, we’re still bringing you a selection of diverse and ever-expanding columns, interviews, radio mixes, exclusive premieres and more. The intellectual tastiness of Fast Food, Max Dax’s ongoing dialogue on restauranteering with Thomas Schoenberger, continues to be a pleasure for fans of good eating and good reading; meanwhile we’ll keep bringing you our essential purchases with Kaufen. Audioccult, our ongoing look at everything dark, magickal and/or amazing, grows weirder every week, and Eastern Haze is an essential guide for anyone looking to discover more underground forms of music from Eastern EU. That’s just the tip of the iceberg in our content-sea, but if you’re curious about what we’ve been up to in the last hundred days then we suggest browsing through the links below. There you’ll find our personal favorite selection of events, sounds and experiences we’ve brought you on EB.net. And this is only the beginning…

 

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Forever Learning: an interview with Zebra Katz

Beak> Interview

“We’re quite serious individuals” –  An interview with Factory Floor

Unicorn Kid: Next Generation Pop Music

“It’s a big word” – Dan Deacon on America

How To Dress Well: Trials & Tribulations

“Anything can be pop nowadays” – Max Dax talks to Pet Shop Boys

Audioccult Vol. 24: What is Goth? Baby don’t hurt me…

Electronic Beats Festival Zagreb 2012

Max Dax interviews Irmin Schmidt

EB Listening: How To Dress Well – Total Loss

Fast Food 1

Depeche Mode announce their tour, live from Paris

Kaufen 5

EB Listening: Emptyset – Collapsed EP

Mix of the Day: BlackBlackGold

Schneider TM talks bathtubs in a feature for Slices

Gudrun Gut talks to Vince Clark & Martin L. Gore

Watch Pet Shop Boys’ 45 minute Elysium live show from Berlin

Max Dax interviews Bernard Sumner

Electronic Beats Festival 2012: Video Highlights

Twin Assault: The Bug and Death Grips live at Electric Ballroom, London

Videodrome 76 – This week’s best videos

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Fast Food 12

This week’s installment of Fast Food covers thoughts on discretion and toughness. If you happen to be famous you probably don’t want to be bothered while dining. Fast Food is a weekly blog about cooking and the micropolitics of dining by Thomas Schoenberger and Max Dax. Due to a heavy traveling itinerary, this week’s episode didn’t get published until today. The photo was taken at Bouillon Chartier in Paris. ~ Photo: Max Dax

 

Read previous episodes of Fast Food here.

Dax: While the cooks at Themroc experienced their own visibility by stepping out of the anonymity of the kitchen, the waiters had to take care not only of the service but also provide the audience with a space where they could behave freely. I am talking now about discretion and shelter. Sometimes big stars frequented the Themroc, such as The Fall’s Mark E. Smith, Atari Teenage Riot’s Alec Empire, Portishead’s Geoff Barrow and Adrian Utley or Faust’s Jochen Irmler—as well as Nan Goldin, John Giorno or Michael Stipe. They all had heard about the Themroc being a particular space offering something they probably wouldn’t get that often elsewhere: They were treated as equals among equals.

Schoenberger: I’m not sure I get your point. The guests in the Themroc were visible. The place was brightly lit. What do you mean when you say that the guests felt protected?

Dax: Nobody seemed to take advantage of it being well lit. That was definitively the case. They could feel safe.

Schoenberger: Only 300 meters up the Torstraße, in yet another restaurant with an open kitchen, things were handled in a different way. That other place attracted a lot of Hollywood’s A-list stars. The restaurant seemed like they wanted to capitalize on their reputation as being one of Berlin Mitte’s hottest spots. Every time a star would show up you could be sure that the local newspapers would have a photo story ready the next morning.

Dax: How did you treat celebrities at the Schönberger?

Schoenberger: We treated them like non-celebrities. As you were saying, confidentiality is important. It doesn’t matter if people are famous, if they are gangsters or if someone’s dining with his or her affair, cheating on their partners. They all had their privacy.

Dax: I have to point out yet another aspect of that particular philosophy that was shared by both the Schönberger and the Themroc. Both had a squad of tough women who served the guests. I remember plenty of moments at the Themroc in which, for instance, a waitress called Tatjana Kononenko insulted her guests. She was and is a stunningly beautiful film director from Ukraine who was working shifts at the Themroc to finance her studies at Berlin’s film academy. Being a proud woman, she refused to accept money from her family, insisting to fund her life and studies all by herself. Growing up in both Ukraine and a Soviet military barrack near Weimar, as a girl she used to play tactical warfare with her pals in old, discarded Red Army tanks. So, whenever a guest would behave arrogantly, was pushy or confront her with sexist preconceptions because she was beautiful and from Kiev heritage, she had her ways of turning the guest’s stay at Themroc into a living hell.

Schoenberger: How did the owner Alireza deal with it?

Dax: For some time, say, for two years, he’d let her perform that way—knowing that this would help build the Themroc’s reputation as being a somewhat different place. I will never forget how Tatjana once refused to serve a hipster couple that annoyingly continued to boss her around, calling her “service”. After a short while she didn’t serve the table anymore at all and ignored the couple. When they apprehended her she presented them the bill and calmly told them the address of another restaurant nearby, the Grill Royal, where they could try their luck instead.

Schoenberger: That reminds me of our tough women at the Schönberger. I officially sanctioned such a behavior. I considered it proud and professional. My waitresses didn’t have to fear punishment if they’d piss off a certain kind of customer.

Dax: Didn’t you also run this system of putting “reserved” signs on the tables even though they weren’t booked at all? This way you could always refuse to seat people you didn’t want to have in your restaurant.

Schoenberger: That’s partly true. But we mainly used the “reserved” tables policy to make sure that regular guests would still get a table when we were overcrowded. But tell me more about the women at Themroc. Your wife Luci used to work shifts there too. How would you describe her role as a waitress in this context?

Dax: I’d say she was as important during the formative years of the Themroc as were the other members of the core crew—the three owners Alireza Farahmand, Manuel Schubbe and Olivier Lapeyre, but also Tatjana, the French cook Julien Ponthieu and the Danish steward Ole. They all played their part in defining the Themroc as a nocturnal refuge for Berlin’s lost and hungry drifters. If you had Luci as your waitress, you could be sure that you were served correctly and warm-heartedly. But if she didn’t like you, she’d kill you with her gaze. An ordinary night at the Themroc ended around 4am. That’s tough shifts for anybody involved. You have to find ways to survive such patterns. You have to be tough on a certain level or the job will destroy you.

Schoenberger: Let’s talk about the extreme working shifts for a moment. Unlike the usual restaurant we didn’t serve the regular dining hours. That’s just another similarity between the Themroc and the Schönberger. Tell me a restaurant in Paris or in Rome that would serve food after 10pm? You will not find any. Whereas in our joints you could be sure to still get some of the menu’s remaining dishes at around 11.45pm. And of course, after the last one was served you were allowed to smoke and the whole set-up would change naturally. It would give way to a more bar-like situation where everybody would continue drinking—and, by the way, from this point on music would matter too.

Dax: At the Themroc the same girls would serve the guests when the kitchen had already closed. That’s what made these working shifts so draining.

Schoenberger: As you know, we had this bar in the next room. We called the bar the Nebenraum—German for “the adjacent room”. Different girls were working at the bar alongside Ernest Hausmann who was running it. The waitresses by then had ended their shifts. Nonetheless you’d usually see them around until the restaurant closed its doors late at night. I’d call it a certain lifestyle that you don’t just want to go home after an exhausting working shift but to stay and talk to the various guests, many of them being friends and acquaintances. Basically, the whole place turned from a restaurant into a bar. That moment often reminded me of these magical situations after a theatre premiere when the actors and the staff intermingled with the opening night audience at the theatre’s canteen. At the Schönberger, we witnessed on a daily basis how the bar attracted its own audience night after night after night. Arriving at the Themroc or the Schönberger at, say, 12.30am. on any given day, you could be sure to experience the same solemnity you’d have after a celebrated theatre premier.

 

Read episode #13 here.

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Fast Food 11

This week’s installment of Fast Food covers thoughts on cooking in public. You can always impress people by setting the stove on fire and handling the situation. Fast Food is a weekly blog about cooking and the micropolitics of dining by Thomas Schoenberger and Max Dax. Due to technical problems this week’s episode didn’t get published yesterday. But that’s the way it is, sometimes we have to wait—and not only in expensive restaurants. The photo was taken in a small traditional trattoria in Via Nino Bonnet in Milan, Italy. ~ Photo: Max Dax

 

Read previous episodes of Fast Food here.

 

Dax: I have to admit that I never understood this wine policy thoroughly. We were talking about the Restaurant Themroc before. Two decades after the Restaurant Schönberger was forced to close, this restaurant offers a small but ultra-effective selection of wines from Bourgogne origin. They limited themselves as you did, but they aren’t quite so strict. They sell their Bourgogne by the bottle—they offer Pinot Noir, Aligoté, Côte Chalonnaise, Côte d’Or and only a couple more. No Montrachet of course, but also no carafes. I want to add that dining at the Themroc is one thing, drinking or getting drunk there another. By focusing on the wine, the Themroc attracts the similar kind of fringe clientele that the Schönberger once did.

Schoenberger: I quite like the concept of inviting chefs from other restaurants to cook for one night only. The Themroc managed to make a buzz out of it. Wasn’t that an idea of yours?

Dax: Honestly? I think it was one of those ideas that the space itself implied. There do exist magical spaces in the truest sense of the word—spaces that inherit a strong energy field, places which demand that certain experiments take place. I would like to describe the Themroc‘s space first. Still located in Torstraße 183, the Themroc is a very narrow restaurant. The first thing you see when you enter the Themroc is the bar counter—but behind the counter you have the kitchen and not the bar. As a guest, you can watch the crew chopping, cooking and preparing the dishes. As a concept that has come to stand the test of time, you can order only one set menu for dinner. Unlike The Schönberger, and depending on how crowded the place is, you can make requests, if you don’t want meat for example. And of course you can skip the soup or the dessert if you want. But you’ll never have big options to choose from. This is very practical for the crew since they can plan the night and organize the purchases. As a guest you could choose between the aforementioned Burgundy wines. Psychologically, emphasis was put on aiding the guests’ decision on which wine to have as an accompaniment. This can sometimes be nice, after all Willy Nelson once wrote a song called “Why Do I Have to Choose?”.  As such, regular guests of the Themroc naturally became Burgundy wine experts of sorts. I’d say they kicked your strict wine police up a notch. However, even though they celebrated their small wine list, somehow the Themroc never became a refuge for top earners. Instead it was for lost souls and asphalt cowboys and people seeking that elusive a quantum of solace. Funnily enough, the Themroc’s wine dealer eventually recruited a number of new clients straight from the restaurant’s customer base. They’d start buying and trying out the whole range of Burgundy wines offered because the more you travel and taste local wines in different regions the broader your horizon becomes. You begin to connect a certain taste with a certain landscape, with stories and events. I think it’s totally legitimate to recall memories by picking a specific wine for dinner. It becomes an intentional attempt to trigger Proust-like Madeleine moments.

Schoenberger: I live in Bern now, in the rogue state Switzerland. Actually, we call Switzerland a Schurkenstaat. For that reason I’ve never become a frequent guest of the Themroc, but whenever I find myself in Berlin I will dine there. It’s the same kind of loyalty that I have for the Chartier Bouillon in Paris or Gino’s in New York’s Upper East Side. It’s closed now, it was replaced by a chain restaurant franchise. This is so sad! It’s like a friend who has died. Certain restaurants should be preserved like sites of historic interest.

Dax: It gives me the shivers to even think about the Themroc being replaced by just another Berlin-Mitte art gallery.

Schoenberger: Everytime I went to the Themroc I was sure to meet at least a dozen of interesting people—filmmakers, poets, authors, musicians, actors.  They were all there, some of them desperate. The place was always heaving. Late at night you could almost sense the smell of blood and sex and hedonism in there. In a way, moodwise, it was quite similar to the Schönberger experience two decades before.

Dax: As I said, sooner or later the concept of the guest chef had to pop up. I pitched for being the first guest cook at the Themroc and I succeeded. I had never before cooked for a crowd of fifty hungry people, every single one ordering the four-course dinner. I had invited a lot of people via email a week earlier and after a couple of days the Themroc was fully booked. We had to turn down requests. But at least we knew what we were facing: almost exactly 200 plates.

Schoenberger: What did you cook and how did you organize it?

Dax: For one reason or another I decided to center the dinner around swordfish—just to have a roadmap, you know? I then asked my friend Frank Uebelherr, then owner of the restaurant Noodles e figli in Berlin-Kreuzberg, if he could name me the best fish wholesaler in town. Atlantic Seafood it was. I ordered ten kilograms of swordfish belly in sashimi quality and picked it up in a Styrophoam box filled with industrial ice.

Schoenberger: But you must have had a plan?

Dax: Also true. Knowing that I had sashimi quality swordfish at hand, I decided to prepare fifty plates of raw swordfish belly slices. You know, I’d drape the thin swordfish slices on the blank white plates and marinate them with freshly squeezed lemon juice. The only thing I had to take care of was that I had to put these fifty prepared plates in a fridge. That bought me the time to prepare two huge pots of straight tomato sauce that I enhanced with all the leftovers of the starters plus three kilos of plain chopped swordfish. Logistically speaking, the ugliest part was boiling the pasta—I had to cook the fifty portions consecutively. The rest was easy. I grilled a swordfish steak for everyone in the house, flavoring it with mint, lemon, salt, white wine and served it with bread. Thanks to the excellent quality of the fish I was allowed to cook it saignant. As for dessert, I baked a couple of wine cakes that we served with coffee and schnapps. That was it.

Schoenberger: I was and still am fascinated that the cook is so exposed at the Themroc. Knowing that the audience is watching means that you create theatre. You can set the stove on fire just for the heck of it! I mean, in a normal kitchen you hardly ever see a darting flame, but at the Themroc, every cook would act up. I suppose you experienced it as something normal as you’ve never worked in a proper kitchen, but normally cooking in a restaurant kitchen means being separated from your guests. It’s a much more divergent situation, and more anonymous, too.

Read the next installment of Fast Food here.

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