And while I still considered to celebrate Easter vegetarian, she announced her visit. Velvet flesh.

About 3 years ago we sent our child after school in the big wide world and in the most beautiful city - Hamburg. Following a really imaginary as a preparation for the study internship, she trained as a media designer for digital and print. Since that time, now the verfressendste child of the world sat 550 km from home and always stocked fridge away and pushed consistent locker accessories hunger. Consequently hunger arises when paired with good education and so on moral responsibility. That means: money for night club admissions is more important than for good meat. Bad meat (not organic, not regional, etc.) is not eaten, so there are none at all. When she came to visit every couple of weeks, I dragged under the suspicious eyes of the neighbors of beef into the house, so that our child would not die of hunger over the weekend. We visited them in Hamburg, we brought no chocolate but with meat. We went with her to eat, no vegetables, no salads, but meat.
Such pampered she graduated recently from their training and we waited, she would now study. Nothing with meat, more art and design. Alone - rely the idea for more years on the meat parental care packages to have, or even to betray their own beliefs, they must have such a fright that she has applied for a real job. Sure, something with art and design. And also clear: In an exclusive (meat) food importer. Ha! This cleverness it has, of course, by me! Now she is a junior art director at RARI food in Hamburg locker accessories and has (according to me) the best job in the world. There is good food in abundance, locker accessories imported locker accessories from all countries that are forwarded to wholesale and catering. At noon the Mitarbeiter_innen of permanent cooks are freshly cooked, she sends me almost daily pictures of the food. Trout in blue and different, locker accessories meatballs, pasta and meat. Rump steak, rump steak, sirloin steak. locker accessories Meat. Good. Our child has arrived in heaven.
And while I still considered to celebrate Easter vegetarian, she announced her visit. Velvet flesh. In the large package. From RARIS premium brand Laschori that sells nothing but premium qualities and catering trade. Not to end users, but if you have eaten in a very good restaurant very good meat, maybe it came from them. She brought: From a cote de boeuf beef from Argentina, pork Iberico Presa Bellota from Spain, lamb, salmon dry aged from Scotland and from the red deer a T-Rack of New Zealand (). I threw eating plans into disarray, stuffed the vegetarian recipes in the desk drawer, locker accessories swallowed the term "regional" down and began to boil.
Sous vide is the allerallerallerbeste that one can inflict upon this vegetable! You schälst the bars, give them in a vacuum bag along with a pinch of sugar, salt, pepper, a little locker accessories orange or lemon zest, a tablespoon of butter and if you have and like a little broth. Wine is of course also. Variants with other spices (cardamom wild!) There are no limits. I am in the fortunate position to have a Kammervakuumierer, so I've been using the vacuum sealing locker accessories of liquids no problem. Alternatively, you can freeze and frozen enter into the bag, so that even a "normal" vacuum sealer does not get any problems to the particular fluid. Or you pull the vacuum sealer close to the edge of the work surface and lets hang the bag. Then you do not vakuumierst on the automatic locker accessories stage, but manually and very slowly, locker accessories so that you can stop at any time before you run liquid into the pump. In the water you Garst the asparagus then at 85 C for about 40 minutes. Depending on the thickness of the bars also up to 50, of course, depending locker accessories on how crunchy you want to have the bars at the end and if you still short karamellisierst in the pan afterwards. Herrlich. locker accessories The next you come this method with a roasting bag.
is a section of the neck, above the shoulder, for me the best piece of pork. It is thick (as opposed to Secreto), locker accessories highly marbled and almost as red as beef. In quality "Bellota" feeding at least 60% done with acorns. The Iberian pigs live freely on the wood pastures (pastures) under cork and holm oaks, feeding only on plants, berries and mushrooms, locker accessories while the montanera, locker accessories the acorn, almost exclusively of acorns. Good meat. It was made by me simply salted (no sugar for browning at Pork!) Seared and then pulled in the oven at 120 C to a core temperature of 62 C.
Then there was a splash of wild garlic paste (wild garlic, salt, olive oil) a