Meteornotes Posted February 27, 2009 Share Posted February 27, 2009 That looks amazing. I'll have to try and make that, as I love salmon and thai food. dt Link to comment Share on other sites More sharing options...
packfanlv Posted February 27, 2009 Share Posted February 27, 2009 Thanks Gerd. That looks delicious! Link to comment Share on other sites More sharing options...
gerd.muller Posted February 28, 2009 Author Share Posted February 28, 2009 Can I put in a request for your next recipe? Can you teach us how to make an eggplant dish? I failed at every attempt at making it. Thanks! I can´t promise you that it will be the next recipe that I´ll do a eggplant dish, but there will be one coming soon! Hey Gerd... Oh my goodness...you cook beautiful dishes...too bad you are already married and live across the ocean...you are the perfect man. ...like said some posts before: See my signature! Link to comment Share on other sites More sharing options...
the ghost Posted February 28, 2009 Share Posted February 28, 2009 Salmon is my favorite fish, so this is anx awesome dish! Keep the awesome recipes coming! Link to comment Share on other sites More sharing options...
Mr.Six Posted February 28, 2009 Share Posted February 28, 2009 Wow! This is really great! PLEASE keep them coming!!! Link to comment Share on other sites More sharing options...
zeke11793 Posted February 28, 2009 Share Posted February 28, 2009 This is an awesome thread! It reminds me of my culinary classes in school (for learning how to become a chef). You made some delicious looking food! I'm gonna keep watching this thread. Some day I might become a chef.. Link to comment Share on other sites More sharing options...
gerd.muller Posted March 1, 2009 Author Share Posted March 1, 2009 Hello, it´s me again! Today, I´ll pepare a pimped version of a traditional italian appetizer: Vitello Tonato with shrimp-vegetable-vinaigrette It´s my wife´s favourite, I prepared it when I invited her for Dinner the first time, could be the reason why she had choosen me... The combination of the ingredients sounds weird: Tuna, veal and shrimps, but the taste is amazing and will pick you up again after a busy day at work when you sit outside on an evening in the summertime and enjoy it with a glas of cold, dry white-vine! ... ENJOY! ... and arround the veal. Garnish with slicced cherry-tomatos and parsley and ... Give a little bit of the vinaigrette over the roquette ... ... and top with a little bit of roquette. Pour a little bit of the tuna-sauce over it ... ... and lay it in the middle of a plate. Now we can dish up: Cut the veal into thin slices ... ... and the capers. Flavor with minced parsley ... ...and finally the tuna! ... some honey ... Mix in some lime-juice, ... Pour in olive oil while mixing until you get a thick and creamy mayonaise. To the tuna sauce: Give two eggs into a mixing glas and spice with salt. Give the shrimps into the vinaigrette. ... and chill imediatly in some ice-water when it turns red. Poach the shrimp-meat in salted water ... Flavor it with lime-peel. Give the sauted celery and carrots into the vinaigrette, too. ... and a tomato in small cubes of equal size and give it into the vinegar-oil-mix. Meanwhile, cut a piece of cucumber ... ... and saute it in olive-oil. Cut some carrots and a piece of celery into real small cubes ... Add some chopped parsley-leaves. Mix the vinegar, the olive-oil, some honey and salt. We need: Shrimp-meat, native olive-oil, red-vine vinegar, a piece of cucumber, an untreated lime, cherry-tomatos, honey, parsley, celery, canned tuna, eggs, carrots, veal-broth, the piece of meat we prepared before and capers Some hour´s later, I returned from the market where I organized the stuff we need for the tuna-sauce and for the vinaigrette. "See you later, pretty piece of flesh!..." Cover the pot and let cool the meat in the broth for 4-5 hours. After 2,5 hours of boiling, the meat is done. Switch of the heat and give in some parsley-leaves and a little bit of garlic. While boiling, there will apear some grey foam at the surface of the broth. Remove that! Make it boil! ... and some salt! ... a bit of rosemary ... ... a bit of juniper, ... Add som bay-leaves, ... ... and give it into the cold water to the veal. ... cut it into cubes... Peel the celery, the onion and the carrots ... Then lay the piece of veal in a pot filled with cold water. First, remove and cut of all of the outer white skins and the fat. You need a nice piece of veal (I took one cut out of the Topside of the leg), carrots, celery, an onion, rosemary salt garlic and some fresh parsley. OK, let´s begin. I just picked up all the ingredients I need for preaparing the veal. ...and now, watch her smiling, when she´s with me! ...no just kidding, I just told her that I will prepare her favourite dish today, that´s what really makes her smile! First I will prove that my signature is the full truth: ...that´s my wife in the morning working at our coffee-shop and she hasn´t noticed that I´ve allready arrived! (...BTW, I love that expression on her face when she feels unwatched...,lol,...) Link to comment Share on other sites More sharing options...
Eric_Smith Posted March 1, 2009 Share Posted March 1, 2009 That looks so good! I might just have to cook this for my family tonight! Link to comment Share on other sites More sharing options...
the ghost Posted March 2, 2009 Share Posted March 2, 2009 I LOVE SHRIMP That looks awesome, although, my culinary tool of choice is the microwave. Link to comment Share on other sites More sharing options...
ParkTrips Posted March 2, 2009 Share Posted March 2, 2009 The beer nerds want to know what is on tap at the cafe? Link to comment Share on other sites More sharing options...
gerd.muller Posted March 2, 2009 Author Share Posted March 2, 2009 The beer nerds want to know what is on tap at the cafe? Do you mean that glass of beer? It´s a speciality from Nether-Bavaria, called "Schneider Weizen Original". Very tasty and deliscious wheat-based dark beer, with 5,4% vol. alc. Just visit the brewery´s website: http://www.schneider-weisse.de/index.php?lang=en&tpl=aktuelles.messekalender&sid=79025260270438954580246652854097 Link to comment Share on other sites More sharing options...
TheRapidsNerd Posted March 3, 2009 Share Posted March 3, 2009 Your quality and continuity is to be applauded friend....And I've gained 20 pounds just LOOKING at this thread. Great stuff and thank you for sharing all this. Link to comment Share on other sites More sharing options...
gerd.muller Posted March 5, 2009 Author Share Posted March 5, 2009 ...another round: Today, for all you Cheesecake-fanatics and strawberry-fanatics and fanatics of the combination of lime and ginger, not to forget about the food-fanatics in generall: Strawberry-Cheesecake with lime and ginger "...Tune in next time again, when we can see, what happens, when the eggplant-sisters have a romantic date with signore pomodoro, shy-basil-leaves and horny italian pasta! Will we be withness of the return of the awfull Mr. Peccorino-cheese, the godfather of all Pasta-cheese?" Hey, stop, what can I see there?!?! ... dosn´t that look very, very yummie! Enjoy! Gerd Now you can dish up! Serve a piece of cake with some fresh strawberries, a scoop of vanilla-parfait, a slice of lime and cover it powdered-sugar! Remove the side of the backing-pan and let the cake cool out for 1-2 hours. The cake´s surface should have that colour when done! ... and bake it for 2 hours (!!!) at 250°F. Put the cake into your oven pre-heated oven ... and cover them with the cream-cheese-ricotta-egg-mix! lay some strawberries (...no strawberry-cheesecake without strawberries!!!) on the jam, ... Now cover the crust with strawberry-jam! ... and lay it into a backing-pan, where you covered it´s ground with backing-paper before! To the crust: Take the dough out of the fridge and roll it out thin, ... ... and mix it up a last time! ... and the cream cheese (Do you remember: No strawberry-cheesecake without cream-cheese!!!) ... Now we add the ricotta ... ... and mix up that whole stuff again! ... and some orange-juice... ... pour in some cream ... ... and some grated peel of a untreated lime, ... Add some peeled and grated Ginger-root, ... So, now we start with Creamcheese-stuffing! You know: No Strawberry-cheesecake without creamcheese-stuffing! Blend 4 eggs with sugar until it get´s foamy and creamy! Yes, sure, I know, first sunrays of spring are outside and everybody want´s to be outside, but not that dough! Resist! Be strong and put the dough into the fridge for 30 minutes! ... you get a nice looking piece of dough! ... and mash that stuff like you never mashed before, until ... Give in an egg, .... Mix the flour and the sugar and a little bit of salt in a bowl, give small cubes of ice-cold butter to it! Your today´s shopping-list (...doesn´t that sound sooooo professional???!!!): Strawberries (...no strawberry-cheesecake without strawberries of course!), strawberry-jam, cream, orange-juice, salt, cream-cheese (...no strawberry-cheesecake without cream-cheese, of course!), ricotta, flour, sugar, untreated limes, ginger-root, butter and eggs ( ...you know, no strawberry-cheesecake without eggs, of course!). Spring is coming, everybody enjoys to sit outside while his coffee-break and NOBODY can resist this cake we prepare today! Link to comment Share on other sites More sharing options...
Sean Menefee Posted March 5, 2009 Share Posted March 5, 2009 My girlfriend and I were looking for a few ideas on what to cook for my parents on Sunday evening. Your cheesecake looks like a winner. Thanks Gerd!! -Sean Link to comment Share on other sites More sharing options...
BeemerBoy Posted March 5, 2009 Share Posted March 5, 2009 I LOVE that strawberry cheesecake. Thanks again, Gerd! Link to comment Share on other sites More sharing options...
thrillerman1 Posted March 5, 2009 Share Posted March 5, 2009 WOW Gerd I think this cheesecake alone would be worth flying to Germany! I'm sure it's zero calories and non fattening right? Link to comment Share on other sites More sharing options...
SharkTums Posted March 5, 2009 Share Posted March 5, 2009 I'm pretty sure Joey is somewhere salivating right now as he LOVES cheesecake!!! I'm still wondering if we'll ever have an "Elissa Friendly Gerd Dish"!?!? Link to comment Share on other sites More sharing options...
cobra_roll06 Posted March 5, 2009 Share Posted March 5, 2009 That looks freakin' amazing! I may actually try to make this one day, though I really do suck at cooking! Link to comment Share on other sites More sharing options...
gerd.muller Posted March 6, 2009 Author Share Posted March 6, 2009 I'm sure it's zero calories and non fattening right? ...sure! And I think it´s even "Weight Watchers"-approved! Hasn´t anybody of you heard anything about the world-famous "Cheescake-Diet"??! ... I'm still wondering if we'll ever have an "Elissa Friendly Gerd Dish"!?!? 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 Link to comment Share on other sites More sharing options...
the ghost Posted March 6, 2009 Share Posted March 6, 2009 OMG, that cheesecake looks so awesome. I wish I could cook, but I kind of think its something your born with. I know a few people who are going/have gone to culinary school, and they cooked long before they even thought of applying. Out of pure curiosity, do they teach you how to make the dishes look artistic (as in presentation)in culinary school? Or do you just do that on your own? That is my favorite thing when chefs do that,cause you can tell hey put in a little extra effort to make it look( and taste) awesome. Link to comment Share on other sites More sharing options...
KrakenKing Posted March 6, 2009 Share Posted March 6, 2009 I'm still wondering if we'll ever have an "Elissa Friendly Gerd Dish"!?!? .. Putting McDonalds or Carrabba's on a plate and taking a picture? That should be easy for you Gerd Link to comment Share on other sites More sharing options...
gerd.muller Posted March 6, 2009 Author Share Posted March 6, 2009 Out of pure curiosity, do they teach you how to make the dishes look artistic (as in presentation)in culinary school? Or do you just do that on your own? That is my favorite thing when chefs do that,cause you can tell hey put in a little extra effort to make it look( and taste) awesome. 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! Link to comment Share on other sites More sharing options...
Troll Posted March 6, 2009 Share Posted March 6, 2009 This looks so nice that I really want to try to make this but I can't see any amounts for the sugar, flour etc. So that I don't get it horribly wrong, could you tell me what the amounts are please? Andrew Link to comment Share on other sites More sharing options...
gerd.muller Posted March 6, 2009 Author Share Posted March 6, 2009 This looks so nice that I really want to try to make this but I can't see any amounts for the sugar, flour etc. So that I don't get it horribly wrong, could you tell me what the amounts are please? Andrew 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 Link to comment Share on other sites More sharing options...
Troll Posted March 6, 2009 Share Posted March 6, 2009 Thanks!! I'll post a photo of it when it's done - not sure if it will look the same but I'll give it a go Andrew Link to comment Share on other sites More sharing options...
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