gerd.muller

Blister in the sun - Violent Femmes

Glamorous - Fergie

...7°C and rainy, that means : Too cold and too wet outside for me! I just decided to do it like the animals next fall: I´ll collect some fallen leaves and do my hibernation, coming outside again when it´s turned summer!

Eejanaika

Chocolate + Whipped cream = AWESOME (Chocolate + smashed Strawberries)² x Whipped cream = I´ve died and gone to paradise!!!

No mercy for me - Mario Biondi

Temple of the Night Hawk

Rock with you - Michael Jackson

Hello, and a wonderful good morning from wonderful Bavaria, famous for it´s good food, awesome variety of beer and the breathtaking Oktoberfest, the loveliest, heartiest and most adorable part of Germany, where the most beautiful and intelligent people of Germany life, where Spring is slowly arriving, the birds are singing and .... ok, ok, let´s come to the important things! EGGPLANTS! ...they look fancy as decoration on a table and if you ask a greek man he will tell you that "Moussaka"(= a gratin based on eggplants and grounded beef) is the greek version of Viagra but most of us fail when they have to prepare a tasty dish out of them because mostly they taste like a old sole of a vagabond´s shoe! But those times are over when you try this awesome Pasta-dish: "Gerd´s little School of Cooking"-Productions proudly presents: Open Eggplant-Lasagna Have Fun ... and don´t even try to resist this lasagna, there´s no chance! Enjoy and thanks for reading! Gerd Garnish with fresh basil and grate some peccorino cheese over the lasagna. Put some sauce on the plate arround the lasagna. Keep repeating the last 4 steps until your lasagna has 3 layers. ... and top with a leave of fresh basil. ... cover with a slice of grilled eggplant ... Put some eggplant-pepper-sauce on the lasagna, ... Now we can dish up: Take a warm plate, lay a sheet of cooked lasagna on it. Meanwhile cook the lasagna-sheets inplenty of salted water, put a little bit of oil in it, that will help that the sheets won´t stick together while cooking. Let the eggplant-slices with the cheese on it get crispy in the hot oven, that will take you 7-10 minutes. ... and grate some peccorino-cheese over it. ... cover each slice with a slice of buffalo-mozzarella ... ... from both sides ... Now you can grill the eggplant-slices ... Cover the pot and let it cook for 30 minutes, keep stiring from time to time! ... and fill up with the smashed tomatoes (I prefer the Italian "Sugo di Pomodoro", it´s allready pre-spiced) ... add the tomato-cubes ... Now give in the eggplants, but pour away the liquid that is ot the bottom of the bowl , where the eggplants have been in, ... ... and pour in some white wine, stir the whole thing until the whole liquid is reduced. Now flavor with some salt, grounded black pepper and honey, ... ... add the peppers and saute for another 5 minutes. Give in a little bit of rosemary, ... ... and saute the onions, thai-peppers, garlic and carrots for 5 minutes. Let Olive-oil get hot in a pot, ... ... and cut the tomatoes into cubes. ... remove the seeds, ... Take the tomatos, remove all the green and wooden parts, ... Remove the Pepper´s seed and inner white skins and chop it. ... as a valuable "Gerd´s little School of Cooking"-reader, you know: When working with hot peppers, WEAR GLOVES!!!" Peel a little bit of garlic, remove the inner green sprout (that´s the thing that coauses bad smelling breath!) and chop it! ... do so with the onions. Peel the carrots and cut it in cubes, too, ... Cut the peppers in cubes but remove the seeds and the inner white skins before! ... and rosemary and leave them for 20 minutes, so they loose liquid and get allready tasty. Mix the eggplant-cubes and slices with sea-salt ... ... and the rest of them in cubes. Take the Eggplants, wash ´em and cut one of them in slices, ... Shopping-List-Time: Lasagna-sheets Peccorino- or Parmeggiano Cheese Sea salt Sun-dried Rosemary Buffalo-Mozzarella (please try to get this one instead of the tasteless cheap cow-milk Mozzarella) Peppers Tomatoes Carrots Chill-, Thai- or Jalapeno-Peppers Garlic Onions Eggplants (...of course) fresh Basil native Olive-oil Honey a glass of White-wine Smashed Tomatoes "...got you, little Miss Eggplant, or should I call you Madame Aubergine, come les Francais?!" Oh, how nice, the 7 little dwarfs has brought some nice ingredients out of their hidden magic garden, .... but wait, there´s missing one of the famous eggplant-sisters!!!

Our House - Madness

In the air tonight - Phil Collins

Radio Gaga - Queen

Remedy - Black Crowes

Here we are: Strawberry-Cheesecake with Ginger and Lime For the Crust: 0,330 lbs (150 g) Flour 0,220 lbs (100 g)Butter 0,110 lbs (50 g) Sugar little bit of salt one Egg For the Stuffing: 4 Eggs 0,330 lbs (150g)bSugar 0,5 fl oz (0,01 L)Cream 0,5 fl oz (0,01 L)Orange-juice Grated Peel of a untreated lime 2 Dinner-Spoons of grated Ginger-root 2 Dinner-Spoons Strawberry-jam 1 lbs (450 g) untreated Strawberries ...maybee 2 Dinnerspoons of Corn-Stork, if the stuffing seems to be to liquid. 1,2 lbs (550 g) Ricotta 1 lbs (450 g)Creamcheese Have fun while preparing! Gerd

Drop the pressure - Mylo

^ Is informed correctly about the opening times of my restaurant. < Is happy that sunday is here pretty soon! v "...colours, Isee all kind of beautifull colours!"...

Okeechobee Rampage

First of all, I have to say that when you decide to become a chef here in Europe, there isn´t anything comparable to the culinary institute you have in the USA. Here, you get educated at a restaurant or hotel-kitchen for three years, join profesional-school one day a week and finally do your tests, then you can call yourself a "Jungkoch" (="commis de cuisine"). When you´re done with your education, you start to travel, trying to get jobs at well known, famous and, if possible "Guide Michelin"- or "Gault Millau"-rated (those institutes you can compare to "Zagat" or Marcellino" ) chef´s kitchen, you´re underpayed, work hard from morning to midnight, but you get very good tricks and education and good job-certificates, and mostly with every new job, you climb up one rank in the Kitchen-hierarchy, from Commis de Cuisine to Demi Chef de Partie to Chef de Partie to Sous chef and finally you reach the rank of a Chef (de cuisine). In this time, you learn how to make dishes look artistic and tasty and you develop your own style in time. You see, when you´re finished with your education as a chef doesn´t mean you´re a chef at once. In my case, I traveled arround Europe and Africa (Verona, Rome, Venice, London, Paris, Marrakesh, Vienna, Munich, Capetown, Lisboa, Geneva and Barcelona) for 6,5 years before I made my Master at Culinary (That takes you one year.), that means, now I´m allowed by German Law to run a restaurant, train and educate chefs and am familiar with all the hygienical standards/laws and may official call myself "Chef de Cuisine/Küchenmeister". And after that I opened my own restaurant. You see, the way, how artistic a dish looks like depends on the chef who prepares that dish, how much he loves his profession, and what kind of restaurant you are. And thank you for the positive reply to my thread!

Bette Davis eyes - Kim Carnes

The really worst thing that happend to my wife and me was, when my wife was pregnant for the first time and lost the baby in the 4th month.

Rage

Katun

...sure! And I think it´s even "Weight Watchers"-approved! Hasn´t anybody of you heard anything about the world-famous "Cheescake-Diet"??! ... Dear Elissa, it would be a great pleasure to create a "Elissa Friendly Gerd Dish". Just let me know which way it should look like. As much as I´ve seen from some TR´s, an "Elissa Friendly Dish" should be based on Mozzarella, is that right? And thank you all for the compliments! Gerd "Must-resist-the-cheesecake-because-he-has-to-fit-into-his-new-tuxedo-for-his-sisters-wedding-or-otherwise-his-wife-will-kill-him(No-Joke!)" Müller

Damned, I wish I was your lover - Sophie B. Hawkins

I can´t help myself, but at this picture, he has an expression on his face that looks like: "...my manager told me not to drink that funny smelling tea the swedish sauna-girl served me, but it was delicious and there are so many colours! ...I can see those colours everywhere!..."