Zwiebel schwarz, Fleisch ohne Röstaroma! Soll das GULASCH sein? 😱 | 2/2 | Mein Lokal, Dein Lokal

Walter and Elia are almost on site. What expectations do you have today? I expect a beautiful forest beer garden. With traditional Bavarian colors. Nice, cozy and grimy. With a traditional Bavarian card. And there are already coming Silvia and Michi, very casual. There we have the opposite. There we see the two come through the forest, it's called muscled in Bavaria. And now the two are coming, Silvia and Michi. Really cool, completely the opposite. It's a football field, but a nice football field in the forest. Do you think this is a city in the Palatinate? It's a sports home, you mean? A gallant full-blown or own goal. How does Arti's concept approach the competition? Servus, Arti, hello. Good morning, Arti. How are you? Nice to have you here. Take a look at my beer garden. Thank you very much. You're welcome. Today it's my turn. And I'm sure I'll make you happy with my food. But of course the rest has to do a little more. Doesn't it look a bit like a terrace? You could say more of a terrace story. It's not a typical beer garden for me. It's more of a clubhouse. And if you like football, you also like the beer garden or the beer garden terrace. In the beer garden there are chestnuts, a few marquises on the floor, a club chair, a beer bench in it, a few strings, maybe even a hunter's fence around it or a slatted fence. So now I've learned something. Beer garden and beer garden terrace. So that's really something else, isn't it? The guests have taken their seats. Now we can get started. This is Klaus. Hello. Hello Klaus. Because of his physical stature, he fits in new leather pants. So it just fits. Not quite as fitting, however, is the card, at least when it comes to Michi. If we leave the topic of the beer garden, a note will immediately jump to me on the first page with pizza. It has a completely different color than the other notes. I find that strange. You just have to draw a line. You can't be a woodworker on the first page, and then leave a sheet of paper with your pizzas. That's actually a great tip, what Michi says there. You really become a woodworker, open it up and you'll have your first pizza right away. Maybe you should start with the woodwork specialties and these rustic dishes. Then you could be on page 3, 4, 5 and for our young people, of course, pizza always works. Pork for 12.60 and on top we have the calf for 13.70. 90 cents difference. We'll ask him later, when he comes, how he can keep the price, how he can convey it. Now it's about to get real. What did I say earlier? Calculated, right? The contestants can check it out right away. Hey, let's go. So, my dear. Have you already chosen something? Do you have any questions, maybe? You offer the schnitzel up here, what do we have, the calf's upper shell for 13.70 euros. Then you have the Münden schnitzel on it with pork, 12.60 euros. That's 1.10 euros difference. How do you calculate that? Because calf meat is already hefty. What I use for the calf schnitzel, what I use for the Münchner schnitzel, that has to be calculated. Okay, so you do 1.50, that's the typical program. Prices are definitely not well calculated. A calf's meat definitely costs twice as much as a pork, that's for sure. Okay, I'd like to have the homemade Bavarian potato soup as a starter. With pleasure. A short moment later, the orders are already in the box. Thank you, then we'll get started, see you in a minute. Servus Klaus. Now the work begins for Arti. At the very front, Silvia and Michi. Arti, my friend. Servus Arti. Servus, hello Arti. How are you, Faust? Hello. Nice to have you here. All right with you? Yes, of course. Nice that we can come in, in your row here. I'll make a potato soup. Yes, a good potato soup. It fits well. So let's see. So, now we cut a few carrots. The carrots and the onions are first cooked in a lot of butter in the pot. Now let's let it simmer a bit. Arti, is this a classic Bavarian potato soup? I don't know if it's classic. I think so, the potato soup, there are several recipes, so everyone makes it a little different. Actually, I would have liked a little more celery or just a little more soup green, no matter what. You can take a whole bunch, or you can take a huge knife and cut it with the bunch. I see it exactly like that. In any case, leek, celery, carrot and onion come to me. And then it depends on whether I want to bind it now, whether I want to mix it. For example, that would explain why there are no potatoes yet, because they have too much strength. Pepper and dry. So that the potato soup gets a bit of a whammy. Fry a little more, yes, cut the potatoes. Roughly cutting is enough, everything will still be pureed afterwards. Then we add a little gas and fry the potatoes slightly in butter. So, now we add water. It would be better with broth, of course, wouldn't it? Would have a taste, wouldn't it? Here we have ground cumin. We season a little, it doesn't have to be much. So you can always season. I found that Arti put in a little too much cumin. But he's a cook, he has to know that. And I hope the soup tastes good. Yes, I hope so too. So now I season with marjoram. At the end I add a little cayenne pepper. A dash of cream. Then I puree everything. Great. And we'll see you again soon. See you soon. All right. Here they come, the appetizers. Let's see what Arti and Klaus are serving. Silvia has the sausage salad for herself. The cold roast should warm Michi's heart. Walter slurps the Bavarian potato soup. And this is Ilja's pancake soup. As a side dish for everyone, pretzels and white bread are ready. Bon appetit, everyone. Bon appetit, right? I wish you a good year. Agurden on the other hand, now it's up to Arti's beer garden kitchen. Can his appetizers score? So I ordered the cold pork rind with freshly grated cranberry, with the vinegar cucumber butter. There's nothing to complain about the pork rind. It was cut really well. You can tell that it was of good quality. It was juicy. What I was most pleased with was the hot cranberry, which blows your brain out. The freshly grated cranberry on top is cranberry. If you don't know that, it's similar to wasabi in sushi. And it has to pop in your nose. You have to shoot water in your eyes for a moment. And your brain has to blow through. But this effect is gone again as quickly as possible. But unfortunately it was totally woody. The effect of this cranberry was completely ... There was nothing. When I have a cranberry, a fresh cranberry root, then it has to be freshly torn over. You have to have tears in your eyes when you rub it. It's like saying goodbye to someone on his last journey. It has to pop in like this. It doesn't have any smell, no taste, nothing at all. I'm sorry, Arti. So much for Michi's appetizers. Who would like to give up his mustard next? The lady, maybe? My Bavarian sausage salad is super delicious. The sauce is great, it has the acid in it, exactly what I was missing yesterday. In general, the spice is completely missing. Super sweet. Now she's taking it. Now she's taking it again, even though it didn't suit her. You don't even have to mention it. Ah, is the reason honest, great. I had white onions, with Arti it was the red onions. In terms of taste, I didn't find a huge difference as far as the type of onion is concerned. But visually it is of course a highlight. I will definitely change and accept it. I would have liked more onions. I like onions, the dish is great, everything is fine. Top for the price. I would order it again. Point, out of your marks. Done. And now we come to the soup section. So, Elif, now we go to my kitchen, talk to Arti and see what he says about it. Here we go. Ay, ay, ay, ay, ay. The walk into the kitchen leaves a bad impression. So, Arti. Homemade Bavarian potato soup. I got a potato cream soup. Why? Yes, I ask for the potato soup here. That's why I gave it to you. Do you know the other variant too? Yes, but I personally like it better. Okay. I miss the potato taste a bit, because I think there's a little too much caraway in it. Is that possible? Yes. Caraway is in it? Caraway is definitely in it. Yes, yes, I can remember that Sevia took a right turn. When he sprinkled caraway, that's what Sevia did before. I think the consistency of the soup fits the potato cream soup. In terms of taste, it's not an average wow. I attack him at night in the refrigerator and take the pot with me. I was disappointed at the moment. In terms of taste, average and nothing special. I think it's a shame that the potato cream soup went down. I always serve the soup like this. In terms of taste, it should be the same for me. My guests love to eat it too. But yes, thank you very much for your opinion. Wait, now it's my turn? Now it's your turn. I have a question. The broth is not Tafelspitz, right? This is not Tafelspitz broth, this is a calz broth from the calz upper shell. Or calz upper shell, yes. I don't know, I've seen upper shell broth for the first time or heard. It was a little too liquid for me, too watery. Or how do you think? I don't know. I don't know. I don't know broth other than liquid. I wish my criticism would be a little more constructive, even if I'm not from Bavaria. In terms of taste, I think it's okay. You can also taste the taste of pancakes. We may have different tastes, but that's definitely the case. And the pancakes are a little too thin. And as a spice, there was only dill in it. I would have liked a little more fizz. There's no dill in there. You put it in the little fried dough or slightly thin pancake dough. Put parsley in it. And on top of that comes the soup, chives. And maybe some vegetables, of these great cooked vegetables. And maybe a little beef. And then I say here, aha. This is just a colloquial tip. Very good. You have to write that down. The expectation of Arthur was far too high, because he was given as an expert in the kitchen, as a cook and a host. And when cook and host are mingled with one person, then I have the bar high. He also threw one out the other day. It makes sense that he now also has to be a vegetarian. I don't know. It's just logical that he's going to have to hear something, right? All the more so that the good guy now has to get down to preparing the main dish. Harri, hello. Yes. Hi. Hello. I've only been in the kitchen a little bit. I already started. Okay. What's delicious now? Or what are you doing? Yes, a onion cake. An onion cake. A goulash. Okay, goulash. I ordered it. Really? Then you can watch. So now I've already added an onion. I've cut it into small pieces. It needs to be fried a little bit, until it gets a really nice color. Okay, what comes in then? Meat. I've already cut a little bit of meat. I've already got a little bit of beef, pork. Beef and pork are already there, completely together, right? With together, yes. Do you use different gases or something? Yes, but I still put it all together. It usually comes out really nice. The word mostly is also funny, right? Goulash lives on the fact that it falls apart really well and tenderly when I have it. And there are two different consistencies. When the meat is done, from the pork, the beef is far from ready. When both are soft at some point, then the beef is perfect and the pork falls apart. So that's not right technically. I can't imagine that. I don't know it like that. Let me really surprise you now. This is a risk cooking for me. Risk. I ask for no risk. I want it to be really reasonable. So, Arti, where is the calf meat now? Yes, I have it here. My calf's upper shell. Arti uses beef, pork and calf for his goulash. Is that rosé goods or is that light goods? This is rosé goods. There are different kinds of meat. This is light goods from meat and that's high quality. But he uses rosé goods. That's not low-quality goods, but it's just one level less than a light goods and also cheaper. What are you doing now? I'm cutting down the lid. We'll use it for the goulash. Nothing gets away in Arti's kitchen. Very good. Okay, let's look for the onions. Let's look for the onions. Okay. It's black now. Why is it black? It's not black yet. It's really dark. An onion also gives flavor. If it's too black, it's dark. It stops somewhere. The onion should like to be golden brown. The word black is stupid because if it's black, it'll be bitter at some point. Burning it off with a pepper is a lot of work. But black is black. Now I have to quickly fry the peppers together. You don't have to overdo it. Then I add red wine. Full throttle. The resulting brine forms the marinade for the goulash meat. Now Arti mixes the whole thing well and then ... Now you have to add a little water. The face of ... I understand Ilja. What is it now? I saw the whole cooking of goulash a little problematic from the outset. The onions were too black fried for me. The meat must also be roasted so that it gets a roasted aroma. I also missed tomato paste. That's how a goulash is made. And of course it depends on the right spices. Cumin, marjoram, bay leaves and a little pepper. I squeeze a clove of garlic and a little sugar. I might have thought of something with beer. Goulash. But that's a goulash now. I hope everything goes well. To Pfiff for the next round. Michi and Arti hurry up with the main course. Walter ordered the Wirtshaus goulash with dumplings. Did Arti make any comments about Silvia's mountain schnitzel? Except that the lemon was cut a little in old school style, nothing happened. Michi only gives the pizza a chance and so Ilja's pork roast with semolina dumplings looks like. So for this week these are the plates that appeal to me the least. And I have to say that because I'm for fairness. But the so-called plate language is luckily only one evaluation criterion. I have pork roast here with rye crust, potato dumplings. I have to say, the meat is good, it fits. It's from the neck, it's soft, you can leave it. The crust is very rye, very good. The rye crust has no crust for me. In any case, I don't know that. Of course, it also has the rye crust. So on the Internet you can actually read it that way. But I would have done it from the shoulder. I say that very clearly. The dumpling is very well done. However, I miss a crouton in it, as it should be. With the potato dumpling, I missed butter crumble and I missed a crouton in it. Then the dumpling would be a little bigger. And in Bavaria we have such dumplings. There were such small dumplings. So I mixed that up a bit. But the quality of the dumplings was 1a. For me, it's totally fine. Two of the balls. But for the Bavarians in the beer garden and yes, the butter crumble on top, I think it's awesome. And the crouton is a must for the Bavarians. And the sauce? The sauce is a bought one. It's a powder sauce, definitely. It's not put on the bone as it should be. So a frying sauce has to melt. And it sticks, look. The sauce is homemade. So all the sauces we have here, we make ourselves. Either he put too much starch in it. Might be. But it's definitely not a fresh sauce. He still has to work on it a little bit. Clear words from the Augsburg ox will hear how well Arti masters Italian cuisine. The dough is already thin, crispy. That's fine for me with a pizza. I don't have a problem with it. I even like it. I think a pizza doesn't need a thousand percent mozzarella or anything. And then the other ingredients. You can feel it in the taste. It's a little fattier, a little more nutritious, and it pulls a little. That wasn't the case with this pizza. We're missing the 8,000 calories on the pizza. I have to put it that way. It's nothing special. I hear two dishes out of four are not so great. Maybe at least Sylvia and Walter can give a warning. So, Arti. Hello, Arti. Who's starting? I am, unfortunately. I'm really sorry, but I can't eat it, unfortunately. Why? What doesn't it taste like? I'll start with the harmless ones. These are the fried potatoes. I don't know what that is. Fried potatoes were unfortunately totally hard. You saw it yourself. Optically not appealing. Definitely not fried. I don't want to suggest that. But I think he's just putting way too much oil in his pan that it's actually like frying. Yeah, they're definitely not from the frying pan, but you have to be a little more careful. Maybe there's too much oil in it. Super tender. Without all the panade, it would be a dream. But I don't know why. I didn't taste any cheese. I really don't have any onions or any taste. For me, it just tastes burnt, completely burnt. For me, it was just the biggest failure for a long time. Well, that wasn't the case for me. I probably tasted the cheese. I have the fried onions. I'm not a fan of mountain cheese. For me, it was good. I'm really sorry that you think it's too burnt, but mountain schnitzel always comes out like this. Our mountain schnitzel tastes 1A and S and it will always come out like this. When you say something, it's like a flak gun shooting at you. Come on, no one's mean. Now all eyes are on you, dear Walter. What exactly did you order? Wurzhaus goulash. The meat is soft. You can't complain. It tastes good, but I miss calf and beef. Maybe there wasn't enough beef and it disappeared. You only got the pork. But that's really a shame. It's sad for me that you got it. I desperately was looking for beef and calf and I couldn't find it. I tried everything again and again. Maybe I hid it from the sauce or I just suffered from taste. I don't know. It was pure silence. But that's fair. Now he's seen that three different types of meat come in there. Then I also want these three different types of meat, please. The sauce is also delicious. It tastes a bit like paprika. Not too much and not too little. We don't have to say much about the dumpling. It's really cruel. Semi dumplings are a general problem. The perfect consistency is the A and O with dumplings, especially here in Bavaria. It doesn't work at all. I'm really sorry. I can already see that the dumplings are not good. I would also leave them aside. Okay. I would say the overall program is passed. 12.90. Yes, but if I had a little more. I'm really sorry. You can take it to me and improve me. You like to hear that. Is Arti able to criticize in the end? Yes, I'm a little disappointed in myself. I know I can do it better. There was a bit of chaos here and there. Maybe something went wrong somewhere. I admit that. We are all human. We can all make mistakes. That's the way it is, Arti. We are all human. I think you can learn a little more. And no one will take it the wrong way. Let's see what the desserts bring. What's delicious today? What are you doing? No blister. I'll make a Fried egg. I've never seen such a fried egg. I've never done it either. It's a shame I didn't order it myself. Next time, Sylvia. Okay, let's go. What kind of ice cream is that? This is vanilla ice cream. You can use any ice cream you want. We have to put the bread slightly in the eggs so that it becomes softer. Is that a full egg? This is a full egg with a little milk mixed in. We'll put a ball on it. Speaking of vanilla ice cream. Did you make it yourself or did you buy it? Yes. Yes, I bought it myself. The toast bread vanilla ice cream forms Arti into a ball that he then breads. Is that normal breadcrumbs? That's normal breadcrumbs. I'll put that on the schnitzel. I think it's pretty cool that he uses the same breadcrumbs for the ice cream as for the schnitzel. It can't be that difficult. Two containers, each breadcrumbs each breadcrumbs for dessert. If that was the case, I wouldn't like it. If there was a piece of meat in there, I wouldn't necessarily want it in my dessert. You won't taste it because you don't know. But if we act like this, then it's wrong. In terms of fried handling, the Moldavian does his own thing without being mistaken. Do you always have to turn it around? I would take my finger out of the fryer. They can become finger fries. While the ice cream in the fryer rumbles in front of it, Arti quickly clears the plates. Unfortunately, not fast enough. Oh! No! You should stay here. I think I distracted Arti a little or held him up too much. That's why the first ball was a bit of a mess. If I'm already baking something, then swim. And not half. There's ice in there. At some point, push it through somewhere. I would bake it in floating fat. You'd better do that again. I know how the principle works. Thank you and sorry again. Gladly. Thanks for participating. See you later. See you soon. In two rather advanced stages, the desserts have to crack now. Whether Walter's Kaiserschmarrn will live up to the relatively high price? 9.20 euros. Yippee! Watch out! The pork roast was at 9.90 euros. I think. Kaiserschmarrn, that's the free-living Kaiserschmarrn. It comes from the nature reserve, is hand-fed and is shot free. That what costs is clear. The apple strudel costs both Sevia and Ilia. And the wild Michi gives himself to the dessert, the Hölzlwirtkugel. I hope he does his homework now. Otherwise it turns through. And Walter used to be a Bavarian bodybuilding master. Well, who likes first? I have an apple strudel here for 4.80 euros. The decoration around it with fruit is unnecessary. Cream is folded together. Nothing is whipped. The sauce is bought. Apple strudel bought, made hot. But for a free-living restaurant, don't be mad at me, but what else do you want to do? We bake the same thing, but that's a different size. It costs a little more. You can eat. This is frozen apple strudel. He puts it in the microwave. He has no other option. He can't do anything about it. And what do you think, Silvia? It doesn't have a taste. It has no taste at all. Everything is missing. It is definitely frozen. The sauce is also boiled. So not fresh either. Inedible. Inedible is a statement I would choke. I was in very, very poor countries. Can you say something like that? We still live on the sunny side of life. Good keyword. Let's hear what Sonnyboy Michi says about his dessert. I have the fried ice cream. Completely exceeded expectations. Such a great dessert. Nobody knows that. You have ice cream. How do you do that? You need a nice layer of dough on the outside. There are many variations. It looks cool. It's crispy on the outside, cold and vanilla on the inside, covered with powdered sugar. For this location, it's fantastic. I am very happy about this dessert. Good news, finally. This evening also needed good news. Now comes Walter, and we remember day 2 and 3. I ordered the Kaiserschmarrn because I'm a fan of it. It's really dry. The taste was zero. It's indescribable. You can't eat any more. It was exceptionally bad. Is His Majesty satisfied or are heads rolling again today? I don't want to talk. I'm in seventh heaven. Let me go. I almost have to... I almost have to cry, guys. It's really awesome. I experienced a taste explosion. When you look at it, the spring, it's just awesome. Appearance, taste, consistency, especially warmth, it's really hot. One of the best Kaiserschmarrn I've ever eaten. I've never been up there, but it was at least the sixth heaven. It was just awesome. I almost have to cry. Arti now wants to know how it's going. I have a question for Walter. I really need your opinion about the Kaiserschmarrn. I'm coming over to you at eye level. You have to say it directly to my face. Arti, the Kaiserschmarrn is in the top ten of all the Kaiserschmarrn I've ever eaten. Your guests can be proud if they get a Kaiserschmarrn every day. Thank you. I'm very happy. I'm happy. You made me happy. I come to you a lot. Very good. I had tears in my eyes. I have to cry again. Did I make you cry? Yes. The Kaiserschmarrn knight will do well, Now I can breathe out. I've never heard such words about my Kaiserschmarrn. I can smile again. I want everyone to do well. Arti had to endure a lot. It's late in the Hölzewirt and the contestants only want one thing, the bill. Thank you very much. Thank you, Arti. See you later. See you next time. See you tomorrow. Thank you. Arti's calculation was already a topic several times today. But what do the numbers say? 141,30 Euro. Absolutely within the limits. Drinks too, right? The calculation of 141,30 Euro is almost a gift. We estimated 23,30 Euro only for food. There is still a bit of room for improvement. No question. But for 23 Euro I have to close my eyes and say, where can you eat a three-course meal for 23 Euro? Of course I would like all 40 points. But everyone has to give as much as he wants. The competitors criticized a lot today. On the other hand, there was also a lot going on. How will our team get to the wood with its guesthouse? 7 points. Very, very nicely said, 6 points. 6 points. 4 points. I would also like to tell you that I have deducted some points for you. Pre-meal, main course, after-meal. Especially what Ghandi does, your reaction to Silvia. What you have built up is good, but there is a need for improvement and we only get 4 points today. With 23 counters, Artis Hölzelwirt first forms the closing light. Tomorrow we arrive at Walter's Beer Garden. The summer cellar Affing stands for superlatives, fat spareribs, giant schnitzel and a whole 650 seats. This is a pure summer operation without a main house. We can only open when the sun shines. Otherwise we are closed. There are no two opinions. My heart is high. The gentlemen's pulse is also rising. This is not a fried potato for me. I wouldn't order the whole thing again, even if it were otherwise. I wanted the meat medium rare. I got medium. The cook doesn't have it under control. If you are a paying guest, then you want it the way you ordered it. Fresh, for example. If you store something like that in the refrigerator, it loses its smell. It was already in the refrigerator. The smell of apples is gone. Now it's screwed up. Today it's over. Can Walter still convince his fellow contestants? Tomorrow, here.