gerd.muller

Hey, that´s great! thank you! I try to come up as often with new recipes as my time allows, won´t be able to post a new one before the weekend because I´ll have to go to Munich, joining a hospitality and catering-trade convention tomorrow and that will last until friday. Gerd

Sin, sin, sin - Robbie Williams

38,- Euros for the Dry-cleaners to do our family´s laundry....

Riddler's Revenge

Emergency on Planet Earth - Jamiroquai

Thank you guys, that you enjoy that thread. Today I´m a little bit in hurry because it´s ashwednesday and we have a traditional Fish-Menu, I will be very busy tonight, so today just a small update. ...small but unbelievable deliscious! Here we go: The original venetian "Tiramisu" The name Tiramisu is Italian and means "pull-me-up" (Tirami su), a reference to the effects of the sugar and espresso, and can be translated figuratively as "pick-me-up". I got that recipe when I worked at the "Cipriani" in Venice/Italy back in 1997. When I do it for the restaurant now, people give Phone-calls to make reservations on it. It´s my favourite dessert, it´s ideal when you have guests at home: It´s easy to do, you can prepare it in advance and it tastes marvelous! ...so, on to GLSoC: Famous outtake: They: "...Boss, don´t eat all the strawberries, we need ´em for tonight!" Me: "...but I need my daily amount of vitamins!" And back at home, wonder oh wonder, the mysterious "healing" of my daughter!!! The real reason for her "healing" was, that she allready has seen the "Spongebob"-episode that is shown right now and wants to play with her friends! Oh yes! ...that stuff really picks you up again! Bad: Once you´ve started with eating it, you can´t stop! ... Enjoy!!! Garnish with the chocolate-sprinkled strawberries and ... ..., take a dessert-fork, lay it at the side of the plate, powder it with cocoa and remove the fork carefully. Now we can dish up: Take some melted chocolate and paint some random stoff on the plate, ... When the top of the Tiramisu is thick covered with cocoa-powder, put it into the fridge for 4-5 hours. Powder the surface with cocoa-powder. Cover with one more scoop of creme, make sure that the layer of biscuits is covered very well and you have a plain surface. Put another layer of drenched biscuits on the creme. Spread the creme well so that all Savoiardi are coverd! Cover the Savoiardi completly with one more scoop of creme. Lay the drenched Savoiardi on the creme, side by side. Take the Savoiardi (Biscuits) and drench them in the coffee, one by one. Don´t let them get to soaked, they should be still hard inside! When the mascarpone creme has cooled down, take a square casserole and cover the whole floor of it with a scoop of the creme. ... and sprinkle them with the melted chocolate. Don´t put them into the fridge to dry the chocolate, it will turn grey, let it cool in a climated room. Wash some fresh strawberries, make them dry with kitchen tissues, cut them into 4 parts, ... Meanwhile, put some extra rich dark chocolate into a heat-resistant glas-bowl together with a little bit of cocnut-fat and let it melt over hot steam. Don´t do that in your microwave, the chocolate will get burned and get bitter. Put that creme immediately into your fridge and let it cool down for 30 minutes. Add the Mascarpone spoon by spoon while mixing well ´till you get a homogeneous creme. ... and then mix it very powerfull until it get´s foamy, thick and very creamy. That will take you about 5 minutes. ... add the sugar, .... Blend the yolks slightly, ... Step one: Separate the yolks from the egg white, we need only the yolks. When you work with raw eggs, make sure to wear gloves and make sure that the tools you use are very, very clean! When you don´t cook for children, you can flavor the coffee with a little bit of Marsala, an italian Dessert-wine, compareable to very sweet sherry. Hey Guys, we´re preparing Tiramisu today and all you need are those simple things: Real fresh eggs, Mascarpone (italian Cream-cheese, you can use ready whipped Creamcheese instead, but try to get real mascarpone!), real strong and very cold espressso-coffee, sugar, Savoiardi (compareable to Ladyfinger-biscuits) and cocoa-powder. So, first thing at work is a chef´s breakfast: An Espresso doppio and a cigarette! ...then the day can come! Luckily the weather is upposed to be sunny and a little bit warmer today, so the snow can start to melt away. Beautiful sunset on my way to work! Today started really hectic: We are running out of fresh laundry becaus it´s the third week we are now without a maid! My daughter didn´t want to go to the kindergarten becaus she fellt sick with the horrible "Grandma-is-here-for-a-visit-and-there´s-a-Spongobob-episode-on-TV-that-I-haven´t-seen-yet!"-disease....

^ Could have been saying it in a more friendly way that I should reduce my weight. < Should really reduce his weight, at least 6-8 lbs... But he´s addicted to good food! v Wonders how someone could not be addicted to good food!

O.k., this is the third week we life without a House-maid. My family is running out of fresh laundry and my house is a total mess! And the only thing my wife can tell me is: "Honey, why should I do the laundry, shops are stuffed with new clothes!" ...said and went shopping until the credit card starts glowing!

Need some more coffee! I said coffe, not columbian-bean-broth!!!!!

Boys and girls - Blur

Yes, soccer! Have you ever made a Bungee-Jump?

I make all the Broth and Stock by my own, there are always big pots of them Boiling on the Fire during the whole day.

Respect - Aretha Franklin

Like a snake - Peacock Palace

Loch Ness Monster

Blueprint - The Rainbirds

It depends on the day. Weekdays we offer Business-lunch and we serve around 50 to 70 people during lunchtime. The Evenings from Monday to Wednesday are a little bit calmer, we serve around 50 people, but then, from Thursday to Saturday, the evening-service really kicks-ass, each table is occupied 2-3 times a night and we serve about 150 guests a night, double it in summertime, because the restaurant has a big garden with waterfront dining. In addition to that, my restaurant does the catering for the club I own, that means about 300 servings of fingerfood each Thursday, Friday and Saturday night.

^...hey Terry, thanks for believing in me, but you can´t "rescue" a vegan meatloaf, because it´s missing the most important ingredient: MEAT!!! ...no, just kidding! Great TR, Jay! Thank you for buying your groceries at a company like "Whole Food"! For me, it´s very important to buy chemical untreated vegetables or meat from free range animals! Even if you have to pay a little bit more for it, your health and your taste should it be worth! Most of the meat and the fresh eggs I use for the restaurant I buy from a cattle-farmer who treats his animals in a correct and healthy way and who is a friend to my family since long times , the veggies I buy from my grocer who sells only chemical untreated goods and cultivates his own fields during summer-season. Keep on with your topic! Gerd

Slave to love - Roxy Music

I´m so awful sorry, but: I don´t ship! ...but to your demand, here´s a new episode: Part 2: The ultimate "Taste of Spring-Pasta": Homemade Tagliatella with Asparagus, Roquette and glaced Cherry-Tomatos There´s still snow outside, but I hardly need spring! Luckily my Grocer gave me a phone-call in the morning and told me that the first fresh green asparagus has arrived! That sounds good to me! ...that Pasta-dish really makes my Day!!! ENJOY! The smell that reaches your nose when you add the Parmeggiano is so fantastic!!!!! Dish the Pasta on a platte and put the glaced cherry-tomatoos on top of the noodles. Garnish with some roquette and add some fresh shredded Parmeggiano. Mix the Tagliatella with the sauce. Mix it very well until the sauce sticks on the noodles! Add some butter to your sauce to make it creamy, let it melt while stiring, but don´t let it cook anymore No Joke: To see, if fresh Pasta is done, smash it against your (very clean) wall-tile. When it sticks there: Ready!!! Cook the Tagliatella meanwhile, but be carefull, fresh pasta only takes 2-3 minutes until it´s "al dente"... Then put in the chopped roquette, and fill up with vegetable-broth. Don´t let it cook too long! Add the asparagus-pieces and the tomato-slices and stir for 2-3 minutes. Fry the onions, the carrots and the garlic, but don´t let it get brown! Pour some native olive-oil into a pan and let it get not to hot! ... and put them into the hot oven for 10 minutes. ... flavor with sea-salt and honey, ... Melt some butter in a pan, throw in the cherry tomatos, .... ... then cut of the fibrous ends of the asparagus and cut the asparagus in fingerthick pieces. Chop half of the roquette, ... Mince the garlic but remove the inner green sprout, that´s the one thing that makes you breath smelling bad! ...do so with the onion! Cut the carrot into really small cubes, ... Remove the seeds and cut the tomato into slices. Put it quickly into some ice-water, so you can peel of the skin very easily! Boil it in hot water for 20 seconds until you see that the skin will get loose. On to the sauce: Take a Roma-Tomato and cut it in crosswise on the top. Then put the Tagliatelly aside on a flour-covered survace. Fold the Dough to the middle two times and cut it into small stripes! ...when you´re done with that, you don´t have to go to the gym tonight! But believe me, the taste is it worth it!!! Then, roll out the dough real thin! Leave the bag with the dough in the fridge for about an hour. it will get smoother and much easier to roll out. Cut the dough into 2-3 parts, roll it until it get´s a smooth surface and put it in a plastic bag. Then you have to knead the dough very well, if it still sticks on your table´s surface, add some flour! Knead it for about 4-5 minutes, the longer you do that, the better your pasta will soak the taste of the sauce! Pour all the ingredients together and add as much water until you get a compact Dough. But first to the Tagliatella: All you need is some flour, wheat-powder, one egg, native olive-oil, a little bit of salt and some water That´s how you can see, that you get fresh asparagus: cut into the end with your fingernail and when some liquid is coming out, you can be sure, that your asparagus isn´t older than one day! And he didn´t promiss to much! Fresh asparagus, green and tasty roquette and some really sweet and tasty cherry-tomatos. ...but 480 hp and a free road really start to make my day! I´m just going to pass by my grocer to get some fresh veggies for the restaurant! I really hate this cold weather, even when there are some rays of sun shinig trough the clouds,....

Lady - Modjo

Fish broth is very easy to do: Chop some celery stalks, an onion and a little bit of garlic. Stir it, together with some Mustard-seeds, Coriander-seeds, some chilli flakes and a little bit of crushed Juniper in hot native olive oil but don´t let it get brown. Add some vermouth and some Pastis (Anisette, you can replace the alcohol with some Apple-juice when cocking for kids!) and let it reduce completely. Then fill up with cold water and add plenty of Fischbones (but not the skin), we always have plenty of fishbones at the restaurant because we get fresh fish daily and we cut the filets out of them, if you don´t have, ask your fish dealer, he can give them to you! Put in a chopped untreated lemon (with the skin!) and let that cock with very, very low heat for about 2 hours. Throw away the white foam that covers the broth from time to time. Filter the broth trough a very fine strainer and flavor with salt. You can do the broth in advance and freeze it in small ice-cube-forms, so you have it at home, every time you need some.

When doves cry - Prince

Hey Scott, thanks for introducing me to my "competition", I really was allready wondering what you guys are talking ´bout. But I have to say, CwJ is awesome, he should do that professionally on TV an he´ll gonna make an awesome amount of money! Being at the restaurant right now, I showed CwJ to my Sous-chef and my Patissier, and they are still standing loud laughing in my office. I´m lucky you like this thread, hope I can update it soon with some more recipies. Gerd.

Life and let die - Guns´n Roses