Together with my wife, who was an excellent, characterized by the best tradition of Baden cook, I looked now and the lessons of a master named Alfons Schubeck on TV.
We stood him well, that he understood some of the fish preparation, but otherwise it was noticeable that the boss almost all sauces preparations first (or a little later) tomato paste anschwitzte, often powdered sugar.
In ensued a debate, which is why the the was doing so brought a unit indelible taste in his sauces.
She said once completely dry, that against the Tomatenmarkanschwitzen basically nothing is wrong with that good Badenser the cooking but only do if nothing decent in the house was, except for a few residues, onions and spices.
From there she called the Maestro also because only the Tomatenmarkanschwitzer.
I could her as Schwabe, ultimately, in their relentless analytical criticism only agree, even if we less cream and butter (no milk in Pfannenkuchenteig!) As their tribe, even wofern enough of it in the house.
Of course, his short cooking times such. B. beef stew ridiculous, also some far too late Spice addition, as though he had never heard of pulling through, the coated pans and pots were also pathetic.
A bit of course it was still under which to run the brave Bavaria Nick Tomatenmarkanschwitzer, because you, as I said, its brook trout or pesto Catalan style or one way or another dessert - so much to the success of which he anschwitzte no tomato paste - would definitely like to try once, everything seemed that he would be able to bring such delicious to the point.
Yes, so unfair is life.
A significant quirk, and even man has gone his pejorative nickname.
(I now have deliberately chosen this example because AS is therefore unlikely to end up in the poorhouse and thereat raise most likely not a Shit Storm against him.)
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Tags: Alfons Schubeck , cooking , nicks , nicknames
