This is the statement of the air traffic control or a method in air traffic to the immediate go-around. The air space is full. The airports also. The methods are more prescribed. Sometimes reach its goal only in stages and sometimes one is forced into an emergency situation to another destination to visit. A pilot is forced durchzustarten when the wind blows too strongly on the side. Or if another machine on its runway. Even sudden tail wind can lead to decision to another runway to avoid . Not to s chweigen wildest of weather conditions.
Out of sheer spite I bit childish to the lower lip. I was squashed in a corner pouting. Mortally offended, naive and ignorant. Such a thing can only lead to the crash. In this case, would be here already all over. So I sort my senses. There are the targets, as are the waypoints. Targets can be starting points and sometimes provide a direct link back to the starting point. I'm not the only one has discovered one of the cooking for themselves. What remains is: Get up!
get in a local deli department, I perch on the skin - two fillets. Cod for the farce. Quail for the appetizer and rack of lamb as a main course. To the 'non-vegetarian "ingredients join Spread the fresh herbs, vegetables and other side dishes. In the spirit department, I treat myself an old cognac. Whistlers I get home. The spring-like weather outside and the smell of cold Bratausdünstungen Spüli indoors and ensure high spirits. Unlike in the restaurant kitchen, my kitchen has a window overlooking the garden. A high pressure system moves à la cuisine around the room. Every time I come home from shopping, then I must first spread and all admired. The slip I will quickly disappear
so I do not come from the authorities in Erklärungsnot. Today's menu is as follows:
Pot-au-feu of cherries crispy fried quail breast
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Zander Doria on parsnip puree and walnut butter
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spicy lamb loin cooked in milk
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red Bavarian Cream with Pear Jelly
One more time properly wash hands and then go. For the Pot-au-feu I put a quail Essence at. What's this? I have until a few weeks, still not known. This is an enormously concentrated broth. The fund placed on it a so to speak. Maybe even two, but to the eternal alls are welcome to skip this in the comments. To put the breasts and the Keulchen, the carcasses move in the baking dish. Previously with a large kitchen knife crushed. The cracking of the bone is a sound, you have to get used to the simple in the kitchen. Quail disassemble the first time I found something Akaber m . My grandmother once had a parakeet named Hansi. Somehow I have to think about the day when it is lying on the floor of the bird Bauer Sande lay stretched out all fours. I was seven.
After the fifth birdie, I had the hang of it. A clean cut in the center of the chest to the breastbone, on the side along and above the wing. The Filetstückchen not separated. The leg is raised at the ball joint with a crack in the pan. Section - and the club is there. It's really easy if you know where and how. The roaster is in the oven to roast the bones. The breasts come in a farce, a farce in the legs. From this I then form into the quail cherries. When boiling the Fund watch I do not and so I turn to the perch.
For today only has to serve a delicious sage, butter chicken. This becomes really now almost by itself. And if anyone wonders watching: Yes, I'll start with the preparations like forty-eight hours in advance. Thus I simply relaxed work .
I'm glad to have gotten finished fillets. People say that the fishmonger fresh fish are less happy than fillets, as you can this do not look behind the gills or eyes, but I'll risk it. He will always be cooked thoroughly, so it should not be a problem. In addition, the deli department of large department store where I bought the pike have a reputation to lose. to fillet a trout on my last test it was a fluke. A tattered flatfish. Unfortunately, I have only found after that the trout also was not scaled. In other words, All in the ass!
Continue with the perch. Wash the fillets and pat dry salt. A piece of cod fillet is in the Jamie Oliver food processor. Together with blanched lettuce and basil with bond formed with egg white, cream, salt and pepper and a creamy green fish stuffing. This then I strike or by a fine sieve. The fresh spinach is blanched in advance and chilled cold, topped with the remaining fillets and then coated with the farce. With the help of aluminum foil the whole thing to a uniform roll is formed. The package goes into a pot of boiling water and then cooked at 72 ° C. Safety first. The parsnips are cooked soft and mashed with cream. The cucumber garnish with a potato peeler, cut into strips, vinegar in a Vinaigretteaus, oil and dill marinated and then rolled. Both f Ülle off and I put it cold.
At the end of a busy cooking day, yet nothing is done. The first time with guests, this has put me under enormous pressure. Jars, pots and storage containers, plus a huge mountain dishes, which would be flushed to the conclusion yet. Before bedtime, I still look einmal in den Kühlschrank. Jede freie Ritze ist ausgenutzt. Während der Vorbereitungen ist es wie mit Rubiks Würfel. Ein e logische und logistische Herausforderung. Wie packe ich was wie an, damit ich es auch wieder finde und trotzdem keinen Platz verschenke. Getränke fliegen kurzerhand raus. Bei Temperaturen um zehn Grad fällt auch die Kühlung auf der Fensterbank weg. Ein Jammer.
Den nächsten Tag kann ich ruhig und gelassen angehen. Die Vorbereitung steht. Der Zeitplan auch. Aber wie bei allen Dingen darf man nie die große Unbekannte außer a cht lassen. Und diese sind in diesem Fall meine Gäste. Ab vierzehn Uhr sagte einer nach dem anderen im Stundenrhythmus ab. Meine letzte Hoffnung ist nun noch eine Spontaneinladung an meinen Nachbarn Jerôme, das kulinarische französische Barometer. Die Beurteilung meiner Kochkünste vollzieht er fachmännisch und gnadenlos ehrlich. Nur leider hält sich das Barometer in den Frühlings- und Sommermonaten stets in seiner Heimat auf. Eine Nachbarin ein Stockwerk tiefer leistet mir letztendlich Society. However, they did not count on what they expected. Is this a joke!
Conclusions: The taste was the menu convincing, if not quite a flavor fireworks, but quite edible. Visually, however, I have a lot to practice much. It really is an art with the pastry bag, the parsnip puree as great curved lines on the plate to draw. This is also the reason why I have of my finished dishes here yet uploaded any photos. It's after ten and I make myself now on the dishes. In this sense. Good night.
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