Here is my report on the food in the Rhine-Ruhr center Arpard Dobriban "statements from the past". A much more detailed illustrated report Peter Kraus, head in his blog http://genussbereit.blogspot.com/ . I limit myself to a few technical details that are not on the blog of Peter came to language. first Schnapps, Speierling Schnapps, Hungary you begin the meal with a brandy
second Ham and pickles with Bolten's beer country, Entre successful, hearty cleared, the thirst third Gestummte Klees with quince compote, a specialty from Pechar, Hungary. Fried Dumplings in small fried. The quince compote was sour, slightly sweet and perfect fit.
4th Angada abur, a sour soup with small noodles filled as deposits, unique taste, the specialty of Transylvania.
5th Stuffed cabbage, with lots of herbs, tomatoes. A long cooking time, the court is warming up, almost no carbon taste.
6th Huddel with pear, main course: cooked, smoked, bacon on it a yeast dumpling with pears
7th Cooked chard leaves with bread crumbs and lemon, this dish is the simple cooking vegetables, which usually is just garnish.
8th Buns, steamed dumplings filled with plum jam, baked in the oven, served warm with vanilla sauce.
The individual courses were prepared in a large mobile kitchen that can be played with 6 chefs is to include dishes, cooling and dishwasher, everything you need to host up to 80 guests.
Arpad Dobriban of culinary artists from Hungary, accompanied the meal with appropriate comments. For him, the main raw materials the kitchen, milk, eggs and flour. These ingredients are present in almost all world cultures. Therefore, they are processed into an infinite number of dishes. Vegetables, fruit and meat to connect back here, but make up in addition to the high-kitchens and will be seen as a simple soup kitchen Festagsessen.
Dobriban has tracked the cuisine served in his various interviews with the informant nachgekocht to achieve a very authentic taste. I had to completely new taste experiences that have broadened my horizons considerably taste.
were completely new to me, the soup Angada abur. This soup is made from a self-made "Soup cubes" were prepared. The preparation as follows: Milk is more than three weeks down sour, agitated daily, it develops strong lactic acid, this cheese is made up in equal parts 1-1 chopped herbs such as celery leaves, parsley, lovage and Others. Then strongly boiled and dried in piles on a plate. These cones are durable and are in use, dissolved in broth and cream rounded. The sour taste is back and is not reinforced by vinegar.
In the filled cabbage completely lacked the usually pungent cabbage taste. This is achieved by repeated heating and the tasting with herbs and spices. This cooking method is with us come completely out of fashion, because the vitamins are so destroyed. The long cooking time, new flavors, which in our usual fast food not only can be formed.
The stew "Huddel to oranges and yeast dumpling is really only in a large pot cooking. The smoked bacon, of course, has a long cooking time and can be pre-cooked very well the day before. The dough is prepared separately and placed together with the pears before serving as a lump on the meat. In the steam the dumpling cooked and can then be put together with the large pot on the table. The food is in Urform.
Es könnte eine interessanten Aufgabe von Slow Food sein, eine solche Museumsküche mit ihren alten/neuen Geschmacksvarianten wieder zu beleben.
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