The geschäftsfähigste cook nowadays is of course the one who cooks cabbage stalks in a large kettle until digestibility in mild gekräutertem salt water and the concoction sold in a Biobrötchen for five Euros as vegan sausage before the book fair.
With 'Cooking' tagged articles
The Tomatenmarkanschwitzer
Sunday, April 29, 2012Together 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. (more ...)
