180 º Goes Bad Honnef As perhaps some of our esteemed readers know, have Suse and Toni found in the largest German cooking forum Chefkoch.de. In the discussion of a Speckeis we have a preference for menus - what is more, the enthusiasm for the meticulous planning of such a discovery and the geometric side of the cooking to us both somewhat fascinated - keyword sum of angles in a triangle, o). What has finally found its way into our blog name. Together we have spent so many hours in the kitchen with preparations menu, without presenting the results then in Menu Forum . And so it was the one Paul aka officials served , in his capacity organizer of the legendary CK Koch meeting in Bad Honnef hear about us. reached in March this year, we were a message from Paul if we could imagine as to plan for the fall event a menu. After extensive discussion, as we discuss almost everything thoroughly: o) - we have agreed with pleasure. said from now to try it plan to discard, to reschedule. In the academic field office near Stuttgart test series to determine the gelation of agar and foaming ability of ginger have been started. At the end of the whole was a proven 5-course menu, countless pages of recipes, an impressive shopping list and how should it be otherwise, a detailed flow chart in an Excel wallpaper that makes every project manager's heart beat faster. Thus equipped, it was
then last Saturday with 30 highly motivated cooks by 10 clock going on time (strictly on the project plan). True to the motto: totally disciplined, with all seriousness in the matter, the stove is one of only performance, there will not laugh, g ell, Ralf! we have taken our program. 
The project leader bush cook for a starter, schnpasnase for soup and fish, Gottfried Stutz for the main course as well as amuse and fibii for dessert have led with an iron rule their course. The officials responsible for the supply had served the logistics were in control and controlling out with sovereign hand of UschiG . The responsible task of monitoring the project progress we have of course taken over itself. No date delay, no deviation from the recipe we would not escaped. For quality control of pasta production specifically Alberto had arrived. Alcohol was absolutely taboo, of course - closely monitored and sustainable beverage attendant Peter. The fact that the night before without any visit to the bar early to bed, I must mention are not extra. A sample of the liquor from the production of sensational schnpasnase (by the way available Schnapslädle Kohler ), we have renounced disciplined. And so we could possible Breakdowns caused by falling Desserts, silliness as Hulahuppreifenaufführungen and injuries caused by slicers avoid consistently. 
this purpose have been raised venison, Fond cooked duck breast, smoked, made jellies and mousse and, of course, snipping, snipping, snipping. The work focuses silent atmosphere was broken only by an occasional "Oui Chef". In the end we were rewarded with a deserved five-course menu. Yes, that was! Or something like that ... interested Oh the menu you too? Oh well ...
The recipes are linked to the title above the image.
And now again in earnest to all those involved: it was world class! We are equally thrilled with how great everything went, how much we laughed, and what nice people we met and met again. A big thank you at this point, again to all concerned. And we look forward to seeing you again!
0 comments:
Post a Comment