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connoisseur cooking class: Cooking with beer I

To be honest, it was the first time that the lovers were disappointed in his cooking classes. Actually, he had thought that would have "Cooking with Beer" a magical attraction to the boiling funny men in the Westphalian Ruhr. But Nope. Just seven applications were available, and which appeared not even to two. So eventually had five stalwarts their unadulterated fun, the beer stocks, which had the gourmet for far more participants in the training kitchen of the VHS dragged Herne, cook and destroy even to drink a little technical. In the few participants remained the gourmet nothing more than to get his hands and carve a salmon for a starter in person.

The Leisure and salmon

for the course he had set a three-course menu from the "Bochum Beer Cookbook" by Josef Schwinning together. In Schwinning kitchen rule was "Fiege's headquarters " well into the 1990s, one of the leading local citizens of Bochum. Had the idea of his recipes to cook to the gourmet for the nostalgic charm of the first work-up of a regional culinary culture, the courts quickly proved in practice to be very little actual relic of the past millennium. Today, would probably hardly be a chef in a cookbook with tips on how to flavor sauces or glutamate to bind with corn starch - not even in Bochum.

seemed also related to the beer often arbitrary. got up again the Dessert of trying out any dishes by the addition of beer a nice touch. This does not mean that they do not tasted the cooking men not at all. But without the beer they would not have been less tasty.

cooked meals were the following:

Warm salmon in curry beer sauce (recipe here ) With Emmental Bierkrüstchen ( recipe here). Treat the convinced again and again, how wonderful is salmon when it briefly in the tube is moderately warm.

Niederrhein Sches Altbier goulash ( recipe here) with a winter salad with dressing Altbier ( recipe here). Unfortunately, the meat and simmer for so long that the sauce was really good. That it was a taste experience yet, but the rest took care of the salmon curry beer sauce, with the gourmets of the sour spicy goulash beautiful abschmeckte.

beer casserole with cinnamon and vanilla sauce (recipe here ). From the dessert of cake residues were all cooking men simply amazed. Here the beer caused a bitter counterpoint to the sweet casserole. The only problem: When you already have cake leftovers? The connoisseur certainly had no raisins and just bought a screw.

(The fact that the lovers had already tried it all was, incidentally, a heroic act of gout, er performance of duty as a cooking instructor. For people that plagues the gout, beer, pork and fish are in fact the purest gout, um poison broadcast. Time whether He has a thick uncle tomorrow ...)