-. Or am I crazy?
It is a Thursday, short before closing time. From tomorrow I consider myself to for five days in northern Germany, to support a project. All documents are compiled, packed all the suitcases. That day I take my leave at five clock in the afternoon from my colleagues. The sun is shining and it's warm. My way should I unfortunately do not lead directly home. In the city I make a trip to a kitchen specialty store. This store is tricky and demonized. The highly polished stainless steel exerts on me the same attraction and fascination, as the costs incurred by the jewelers to so many ladies of the society. Serve as the cheese counter, no matter what the cost. There sparkle napkin rings, later attract espresso machines and brightly polished saucepans. A triangular terrine mold in a whisper f ort : "Take me, take me with you!" Of the dessert rings, six inches, I'm not far enough. And so it goes. However, the flames today more for the ruby red shimmering copper pots. I firmly decided at least one of them to take back home I rummage So by the shelves. I slowly stalking me. The saleswoman I was already in sight. "No thanks, I need no advice!" This is just going backwards. I casually stroll to the baking pan, finger around in a potato ricer and sneak slowly approached the potty. They are heavy. Ergonomically shaped tremendously well. The weight and the situation in hand stimulate the flow of saliva by itself to. The soil is very thick. Even if the pot is just shaped suggests the haptic perception rather a bowling ball. Geil! The pieces are not marked. These beasts! I'm probably not around it, to have to ask me lurking seller. "Einhundertfünfundsiebzig here the normal style pot, the somewhat smaller with a capacity of seven hundred and fifty milliliters of normal and one hundred forty-five here for two hundred twenty-five, but they also need this size." It is as if one would be uncovered in the volley fire of snipers. The fatal shot is caught by the credit card, which is like a guardian angel in the upper lapel pocket. I move the copper pot to buy another non-specified day and buy a spiral cutter, with the self-Lafer has already cut spirals. One wants to be portrayed as utter dork. But as it should, in principle, yes I buy pots and also two sauté pans, each thirty-nine €. Stainless steel not copper. I'm addicted. Like any junkie, I try to cover up an obvious trail. Only a cookbook and then off to the checkout.
In the local market hall, I try to get an impression of supply and to gain freshness. This is difficult, as have also rung the bell closing time already. Maybe I do not begrudge me a dry wine and let the food world just affect me. As I discovered in a shop window an ox tail. Seven € ninety - bought. A stand on the fish is laid for the next day on ice. Three tiger shrimp, it must be even. Thirteen additional €. At the cheese stand still for a fifty-eight euro Belper tuber and vegetables of various kinds again about ten euros. I need to get out of here. From home. My thoughts go carousel. When am I going to the still cook? I'm off tomorrow morning for five days on the road. Freezing? - Na daswäre drum pity. If I would still cook, I need more ingredients. Since I still lack something. On the way back, I'm still a stop in the supermarket. Am I really crazy?
What remains for me actually, when to turn up the rings and all that good stuff to process today. The oxtail is browned with him, celery, parsley root, carrots and experimentally legally also a Jerusalem artichoke tuber. After everything got nice color I roast some tomato puree with. The year I clear off with some white wine and then fill with water. Simmern leave for the next five hours.
I dedicate the tiger shrimp. After cooking cookbook. Head turn to crack shell and remove the intestines. Sounds disgusting, as it is. Is not the gut full, you can find him and he can not safely leave it there, where he is. However, like the ghosts fight here. On one of the creatures I will turn the Spreizflosse, but should look nice. With a little oil and garlic, I roast the Creeper sharply but briefly, so that they retain a slightly glassy interior.
The "Risotto alla Milanese" is prepared classically. Sauté shallots with sweet cream butter, then add the risotto rice and deglaze with white wine. Pour in the vegetable and fish stock and boil down again to leave until the rice is creamy but still has bite. Delicious, simply delicious.
We note the "dog tail" behind me. 
at 23:30 h I've turned off the stove and went to bed gone. I had the oxtail the next day's on at 6:00 h and again clarified. then frozen. From the soft cooked meat, I made a terrine. To the sideboards I worry when I get back. Departure 10:30 hour!
You're crazy, my child!
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