● Gastronomy
Honey that is sugared is the real one
The lumpy honey in the jar is not spoiled — it's proof that no one heated it above 40°C. Here's how to return it to liquid without losing its flavor.
16·09 / 3 min#med
7 Editorial
● Gastronomy
Med bez šećera i zrelo grožđe sutra na pijaci
Prodavac koji vam da kašiku da probate med pre nego što platite ne radi vam uslugu. Radi ono što bi svaki pošten prodavac trebalo da radi.
15·09 / 4 min
● Gastronomy
The fig is chosen by its crack, not by its color
The green fig remains green forever. After picking, it softens, but its sugar no longer rises by any degree.
14·09 / 4 min
● Travel
Tara for one day: Spa rock before eight
The spa rock at noon is the line for the photo. At eight in the morning there is a cliff edge above Perućac and no one but you.
24·08 / 4 min
● Enology
Medovac and travarica: two digestifs that break fat
After a kilo of ribs, the palate is coated with tallow. Honey warms and rounds off, grass disperses — two brandies, two different jobs.
21·08 / 4 min● Travel
Zlatibor and Mokra Gora before the bell: tea, honey and silence
The last week of August on the plateau smells of dried thyme and jars of honey still warm from the centrifuge — before the students sit in their desks.
21·08 / 4 min
● Gastronomy
Acacia, linden and chestnut: three honeys and one fraud
Acacia stays clear for months, chestnut is bitter, linden smells like a flower. How to separate real honey from syrup by taste and crystallization.
21·08 / 4 min