Waldpilzrahm OHNE Waldpilze! 🍄🤯 Für Lars geht's schon mal gut los! | 2/2 | Mein Lokal, Dein Lokal

We at Edelweiss are winning because we are tested in Kreuzberg, but still have fun at work. The competitors Lars and Konstantin are marching through rainy Kreuzberg. Does the title defender have to kick someone out today? She's allowed to kick someone out today. Definitely. We are both in the Alps, both in the remotest sense of the word. Let's see if your Alps are glowing too. Did I just say that? What do Karsten and Zorush think? We are looking forward to a really nice evening, a delicious evening. And it won't go dry, I guess, today. Haha, that's true. Katrin is already in the starting holes. Hello! Hi! How are you? Cold today, it's raining. Go in quickly, I'll follow you. With pleasure. See you soon. Thank you, see you soon. First place again today, Katrin? Title defense today? We rock that thing. Well then. Oh, that's nice. I would say we have arrived at the valley station. Definitely. Look at the ceilings, really nice. I like the setting very much. It has a bit of an alpine hut, it's a bit uric. Not styled through, but hip, wild through each other. Not too much? No. A wink later, the round has found a table. Hi! Hello! How do you like it? Great. Here in our shop. Very nice. It suits you. Yes? Katrin is nervous. If she weren't, she would also do something wrong, I think. Absolutely. She indicates that it means something to her. Exactly, exactly. She also has something to defend. She has already made first place. And now she has had two strong evenings, I would say. But then a bit of nervousness has already been announced. Before you get the cards, what to drink. I thought there would be a men's aperitif today. God. It's an apple mint choulette with a bullet. What is bullet? A bourbon. Very nice. And right away, alcohol at the start. Katrin does everything right. It's going well this morning. This is Karo, he's here for you today. Hello Karo. Young things, perfect. Young things? Yes. What are young things? They were probably young. Oh, okay. As a gentleman. Young things. Carsten, get out of here. Yes, day three, right in the middle. Now the mood comes in. Then cheers, men. Does the bourbon mix taste good too, Lars? So for an aperitif, that's a good load of wood. So if she wants to annoy us with it, it's definitely a success. A strong drink at the beginning clears the stomach. You need to eat a lot for that. Speaking of food. How does the menu come along? Little food, not too much food. It's a sign of freshness, that everything is made fresh here. And the prices? The prices are justified. Well, we don't know if they are justified yet. For the product, for example. I haven't eaten the product yet, so I'd like to see it first. Everything looks nice at first, but it seems to be a fair price. Definitely. So, you found something? Main course, namely the lamb curry. That's schnitzel again. Wild goulash. Königsberger Klopsen. Königsberger Klopsen, gladly. My favorite dish. Yes, well, now it will show whether something is implemented with the Königsberger Klopsen, what I said earlier. I'm curious. See you soon. So, people. With the order, the mission title defense is not a problem at all. I think we'll go into the kitchen and take a look around. That's how we do it. All right. Okay, let's go. First of all, look. The thing is small. What an impression leaves the chef Andrés' cozy workplace. So rush. As they say, it doesn't depend on the size. And the main thing is clean and the technology in the kitchen is correct. Meal. Hello. Hi. Hello. New greeting form, right? I think that's good. It's all about hygiene and they do that really well. André, what are you doing? I've already prepared a little something. A carrot soup. Okay. Will be offered by us. Is that mine? You're doing it for me, right? That's my suggestion. Yes, wonderful. Then you're live now. Very nice. First, sauté carrots, celery and onions in a pot. I've already prepared a broth for the guest day. Also with root vegetables, onions and everything that is left over from the day in the production morning. Cuts, cuts of onions, carrots, celery. It's all cooked for 12 to 13 hours, reduced, seasoned. Normal as with sauces. Exactly. Okay. He definitely knows his work. You noticed that. In any case, yes. That's what I actually eat. There was always sweet potato chips or something. Exactly. We make them fresh every day. From an orange sweet potato. There are also bright varieties or different varieties, I'll just say. But I think the best with the ones that run out very sharp. Did you just cut them fresh? I picked them up fresh. I've already put the oil on it. It's hot enough. What the tester just showed me. Just put it in with a drop of water. If you have a temperature indicator like a deep fryer. The guy has to put on two brakes first. He's so fast. This will be your portion for later. Friends also call him the fast André. They will be golden brown. A few will probably be darker. They usually look like this. They really develop bitter substances. Who burns is afraid. Then you really have to say all the time. I'll tell you. There is no salt and nothing at all. They are just natural. André cleaned everything up and made everything neat. Now let's see if he can still cook. Whether it really tastes good. So André, in any case, thank you for the time and information. We'll let you continue in peace. We'll go and look forward to the soup. See you later. Thank you, bye. Wiesel Flink directs the kitchen chef the carrot-ginger soup and best of all decorated heart. I hate this balsamic glass. And the appetizers are already running in. For Lars. Thank you. And once the salad. Exactly. You said dressing, vinegar, oil. We don't prepare that. The guest always does it. Perfect. Yourself. Okay. Then let it taste. Lars starts with semolina dumplings on a forest mushroom frame. Konstantin has Bavarian white sausages with pretzels on the plate. Soroush is allowed to spoon out the carrot-ginger soup. And the salad with goat cheese opens Carsten's noble menu. Well, it looks good. I'll say bon appetit. Good appetite. Thank you. I wish you the same. Put it in. Okay. I expect enough salt, dear Konstantin. Yesterday at Konstantin's, the proverbial salt in the soup was missing. I would be very interested if you tasted the soup. Yes. Because it probably tastes flat. Okay. That means it has no taste at all. Okay. We all tried them at the table. And my colleagues were right. What do we learn from this, Lars? Well, it can't taste bad today. It has to have a buzz. I expect that. No more, no less. Yes. I want to be thirsty afterwards. Then let's see if Lars' dumplings have enough buzz. Well? I have to say, it tastes good. I have enough salt on it. I also have a lot of pepper on it. I just think that's important, otherwise it wouldn't be hearty. Semmelknödel has been cooked and then, as it should be, pulled through the pan so that the outside becomes a bit crispy. Small salad. Everything is fine. Then I have the forest mushroom frame here. If this is a mushroom frame or a forest mushroom frame, I might argue about that. I have mushrooms here. I actually only see mushrooms. And that has so much to do with the wood, how the cows are not purple. I had a herb string here. It's particularly tasty. That's the little highlight. Also a breeding mushroom. I love it, but it's not a forest mushroom either. The topic was already discussed last time. The forest mushrooms consist, as far as I can judge it here, of butterflies and champignons. Well, champignons are not wild forest mushrooms. Okay, well, they've taken it down rather than added it. At least there were butterflies in it. I don't see that here. Does Soroush miss anything about his carrot-ginger soup? The only thing I miss is the spiciness of the ginger. I love this spicy food in general. Can I try it? Yes, please. But I can imagine that maybe for you it's still within the frame. It's completely within the frame. For European conditions I thought the soup was great. The carrot-ginger soup. In my opinion, there was enough ginger in it and not too much. The Bavarian slurps his sausage. Dude. If you do that in Bavaria, my friend, that's not possible. Slurp. Slurp out your mouth. That's how you do it. Everything fits. The only drawback for me is that it's a bit difficult to eat. The plate is very full. It all touches here. I wish I had another plate. Then it would be easier to eat. But it tastes great. I noticed that you got your sweet mustard and the sausages in the bowl. Absolutely. You could have just put the bowl aside. You would have had a full plate. That's also possible. Does it taste good? Yes, it does. Do I get a kiss? Yes. I had the little mixed salad with the cheese grains and the marinated goat cheese. I was supposed to make vinegar and oil and mix the salad with a fork and knife. And then what was not supposed to happen happened. It doesn't get any worse. The catastrophe, the nightmare of every Karo shirt wearer, a stain. Of course, you pissed on my shirt. I love it when the salad is made from scratch. I understand. I also like it when it's already made. We agree on that. See you later. How was it back then with the dressing? I was really used to the chef putting the dressing in a bowl where you can stir it evenly. That was also a topic back then. They just didn't work on it. They just relied on the number one title. Fuck it, I'm here first. No, but they probably didn't think about it. I think it was taken to the outside. But I think inside she was already worried. It's a detail. She just confirmed to you that she also likes it made. If she likes it that way herself, then she can also offer it. Where there is criticism, there is always the concern that a point could be deducted. The main course must now tear out properly again. He has to pick up the other two a little and tear them up a little Hello, hello. Hygiene first. Lars, Konstantin. Andre, hello. What are you doing right now? Lamb curry with beans, bacon, thyme and herbs. Is that your dish? Wonderful, perfect. Shall we just get started? Yes, come on, let's go. We will now prepare it. The silver skin underneath. Where do you get the lamb from? That comes directly from France. It's not regional, it's really imported. France, France. Yes, of course. The lamb comes from France. This is a quality feature. I can see that too. The spirits seem to be regional, colossal. You can always discuss that. But the best lambs are in Germany at the North Sea and at the Baltic Sea, I would say. But they usually go abroad. That's a huge topic. A little garlic oil. Garlic oil, I just saw that it wasn't just oil, there were small pieces of garlic in it. Do you do that yourself? We definitely do it ourselves. We use the garlic cloves. They are a casserole or a small pot. They are slowly smoothed in oil so that the aroma of garlic gets into the oil. The lamb curry on rosemary beds roast fat over it, pepper and off into the oven. Next, I've already prepared a lamb just yesterday. Because it really has to cook a little longer. Do you want to try it? Oh yes, I'd love to. Thank you. But it looks good. Yes, it definitely has a lot of meat. The lamb just, very full-bodied, has nicely absorbed the thyme. Thoroughly reduced. Neatly. Great consistency. Mega good. Absolutely. In that case, the schupfnudeln are also prepared again. Schupfnudeln, what do you have to say about that? So you made them yourself? Yes, definitely. He definitely does a lot himself. That's really nice. We already predicted that with the vegetable broth. Sections are processed there. He makes schupfnudeln. That's why it's okay. I think André has it on hand and knows how many things go. Sometimes he gets a little distracted. I believe in the subtleties. There could be a little fine-tuning missing. But the main course goes to the table of the companion. Soroush is happy about a hearty wild goulash with red cabbage. And the Königsberger knock goulash round to Carsten. Something really happened. The yellow rhubarb landed in the deep plate. More sauce, capers on top. Look at that. Kresse was brought to the table. The red puree extra and my tip with red beets on top. I think it's great. André, I think it's great. I'm glad he was grateful for the tip. But that he did it in such a short time. Great. A huge Wiener schnitzel now spreads out on Lars' plate. And Konstantin treats himself to the lamb curry from France. Well then, enjoy your meal. Enjoy your meal. The Berlin opponents don't let themselves be bitten for long and lead André's patient second course to the mouth. And how does it taste, Konstantin? I have here the lamb curry with homemade soup noodles and princess beans in bacon coat and a little herb butter. The heat level of my meat is medium, as it should be if you don't say anything. The color is not quite pink anymore. From the beginning it was pink. The taste is wonderful, as I imagine it to be. The only drawback was that the edge was quite dry, unfortunately. Then we have the soup noodles. They have a nice crust inside, nice and soft. Perfect with the cumin stew. Finally, we have the princess beans in bacon coat. Not too dry, but nicely seared. It also harmonizes well with the sauce. Alpine cuisine as I imagine it to be. Does Soroush praise the same Alpenhorn? I ordered wild goulash today. With it red cabbage and serviette tunnel. I have to say all three components are super delicious. I have nothing to complain about. Red cabbage, as you can see. It looks homemade. The second is meat. My meat is through. I mean that it is nicely seared, as it should be with goulash. Just great. Then we come to my serviette tunnel. Exactly what it should look like. Super good. I can not complain. I hope you are all happy. Karsten and Lars belong to the critical faction, don't you, Katrin? It would be annoying if Lars would complain about the schnitzel. It's fine with us. We always have it on the menu. It's a classic. But how did the classic come about back then? Was everything better in Edelweiss before? The schnitzel was simply too dry for me. It was in there for a few minutes too long. You can see it. The panade has become very dry. Karsten and Lars go to the kitchen to get rid of the criticism. Hello. Hi. But what's wrong with the plates, Lars? Potato salad. I would have liked the potatoes to be cooked for five minutes longer. Because they are too firm for me. Is that so? I like the schnitzel. The slightly thicker pieces are just too firm for me. I like it that way, but I can understand it. Too firm in the middle is stupid. Otherwise, compliments. Great schnitzel, great quality. And above all, the potato salad itself was very well seasoned. Great criticism. André takes it well again. If he only implements everything as we all tell him. He did the same with me. Then it works. Then a little more speed out. Then a little more fine-tuning. Then it's even better. Then you can take part for the third time. Karsten also has criticism in his luggage. It was delicious. It tasted good. We missed the capers in the Königsberger Klopsen. Unfortunately, we missed the onions. That the capers and onions are not in there and the sardines are not, but it was chopped so finely that it can be tasted everywhere in the whole meat mass. And what was really bad, far too little sauce. I ate the second Klops completely dry. Would you have said something? I would have put a sauce on it. He has a pub that has cult status. It is in a travel guide. There is Königsberger Klopse. We will also experience that. This is our second candidate with Königsberger Klopse. He is an old dog who cooks like grandma. That's why he can lean out of the window. Tomorrow, Katrin can convince herself. Weidenkirchberger Klopse. Well, we didn't kill it. But Karsten is not ready yet. The red beet puree, potato puree, was delicious. It was interesting. What was totally new for me was yellow beet. I don't know it at all. From now on only yellow, Karsten? You always have red beet in your head and it's yellow. That's so irritating. That confuses you. And the yellow tastes like red beet. I would definitely change the puree on a plate or probably on a flat plate and the yellow beet, because it's cold, I would have to talk to Karsten about it. But now it's like this. No, it's okay. But I like it better because it's a potato puree with red beet. That's why I think it looks better separated. Didn't Mike's tip work, Katrin? No, because I like it very much. I tried it and he said, test it out. I'm happy with it. You can always ask for red beet. In the evening, Zorouche visits the kitchen. What's that? I prepared a Kaiserschmarrn. Oh, that's for me too. Really? Let's start. It starts with eggs. We have four egg yolks in it. I'm doing it for four servings. 150 grams of sugar, about 500 grams of flour. When the alcohol evaporates, the dough rises. Be careful with certain things. Definitely. Alcohol, nuts, you have to make sure that you don't get allergies or for religious reasons. Then you should definitely tell the cook that you have a problem with alcohol. In that case, take baking powder or mineral water. I drink alcohol myself but I still think it should be said or at least from the waiter or there should be a card that you are with alcohol. It's just like with tiramisu, with amaretto, yes or no, and this and that. The quick André steps through the gas pedal, a little orange zest on the dough and then stir, stir, stir. You definitely have a speed on it. André quills faster than his shadow. But then you still have a little tennis arm, right? No, you don't. You always have to get it out of your wrist. So the exercise is definitely in there. You see, you have power. Everything stays stiff up here and you really only get it out of your wrist. Who can, who can. In that case, we can now pull the egg white under our main mass. I have to say, I can smell it now. Yes, you can smell the rum. I smell the rum, I smell the lemon, I smell the orange. Everything is there. That's good. Wonderful. Now put the imperial schmarm in the buttered pan and bake until the bottom is firm. Then add a pinch of sugar. The dough is not cut into rinds or into cubes or anything else. You really pull it apart with spoons so that it looks really torn. The imperial schmarm has now become a little thin. It didn't really rise. That's because the dough just needs a short time. Then you can just let it stand for 15-20 minutes. And it doesn't have raisins either. A classic imperial schmarm needs raisins. Or so says the recipe book. Yes, sweet. And I wrote a swedish compote for that. I'm sure you've read it. In that case, I've prepared it. Oh, you've already prepared something. I have to check before something gets on my plate. What's the plum? That's plum, definitely. And the foam is prepared with red wine, johannisberry juice, sour cherry juice. Caramel is also made. It is extinguished with the three products, with the three liquids. Add a stick of cinnamon, cardamom and star anise. Wow, so many spices. Great combination. Now heat up the pot and the plum kladderadatsch lands next to the schmarm. And what are Katrin's chances? Last time I won. Today I think it's difficult. In what I've already seen yesterday. I'm just curious. The hazelnut bundles at Zwetschgenröster are to be decorated by Lars. With a vegan apple pie. The Kaiserschmarrn is to sweeten the evening. And Karsten wants to the pistachio mousse tart. Let's go. Looks great. Optical. Dessert presentation. First impression? Very positive. Neatly worked, you feel like it again. The capitalers spoon through the Alpine sweets. The question remains, whether there is a winner on the table. What does Lars think? My last course, a hazelnut bundle with a Zwetschgenröster. Very classic, I associate with the Alps. I have to admit, it's synonymous. I know it from my ski holidays, that bundle is unfilled germknoedel. Zwetschgenröster, homemade, you can see that the Zwetschgen didn't fall together too much. They are not crumpled, that's what you usually get out of the glass. Nice, fruity, acidic, not too sweet, not sticky, warmed up from the microwave, you tasted it immediately. There are not 4 or 5 components on it, I don't need that, it always looks cool, but I don't need it, I'm more puristic on it. I have a crispy pastry, which is fluffy on the inside, I am very satisfied. How satisfied is the good Sourouge? Saugut or is it a schmarrn with the schmarrn? I have the Kaiserschmarrn, with the Zwetschgenröster, fluffy, I was there when he made it, he made it fresh. I know the Kaiserschmarrn with smaller pieces and white chocolate, which was a different way. I also believe that the Kaiserschmarrn is a dessert where you can vary, there is also with powdered sugar, also with cocoa. Is there a safety cut variant? I think so too. I know it very differently, but the fantasies are not set limits, one does it like this, the other like that. She brought extra spoons and cutlery anyway, but not too much, not the big piece, always the smaller one. It's totally buttery, totally fluffy. In any case, I am satisfied. In any case. I'll put it this way, this is a Kaiserschmarrn, Berlin style. So. Does the pistachio tart take Carsten to Austria or does the Berliner only stay in Berlin? Yeah. Really great. It tastes really, really, really good. That's a reason for me to spend a Sunday afternoon. Perfect. Does it also taste like pistachio? Yes, it tastes really intense like pistachio. Not too sweet. Really great. Very nice. So please leave me a piece too. No, we'll order another one, we can share. Tell Katrin to bring another piece. There's really nothing here. Only Konstantin remains. Is he as blessed as Carsten? I have the vegan apple pie here. I'm actually the total opposite of a vegan, but one thing I can tell you, if everything vegan would taste like this, then I would become a vegan. Interesting whether they make it themselves or get it delivered. I think so, the way it tastes, it probably has to be homemade. Where's my tea? You thief. Homemade? I think so. Can we ask Katrin again? I'll call her. Katrin? Ah, there you are. I have a question. This phenomenal apple pie, do you make it yourself? No, we don't make it ourselves. It's made by a cake factory and they bring it to us every morning. Okay. So you support the kids? Exactly. I think it's super cool that you can work together with your neighbors whether it's the baker or the confectioner or whatever, cheese supplier, wine supplier. Everyone benefits from everyone. That's part of it. So guys, conclusion? It was an Alpine evening in the middle of Berlin, in the middle of Kreuzberg. For me, definitely. As if we were directly on the ski hut. It's actually the flattest mountain hut. For me, it was a successful evening. The ambience was right. The plates were Alpine. The taste, accordingly. My final drink is also Alpine. How do you say it in Russian? And in Hebrew? L'chaim. Well, my dears, I want to toast with you. It's a mountain festival today. I'm happy. I made it. I have an evening off now. Thank you for the nice evening. Have a nice evening. Cheers. To more evenings. But something is still missing. I brought something. Here you go. See you tomorrow. Have a nice evening. I'm looking forward to seeing you. Bye. The drinks will be on the same level again. Or slightly higher than the food. The three boys will do it. About 110 euros for the food. And about 105 euros for the drinks. What do you mean by justified? We ate and drank from front to back. A very good price-performance ratio. To health. Cheers. It's a bit crazy. In the middle of Berlin. In the middle of Görli. To find such an alpine hut here. Berlin is multicultural. Definitely. Why shouldn't Bavaria fit in? The points. I give Katrin and her place for today. Can Katrin defend her title? How do the competitors rate? Very good. 8 points. 9 points. 8 points. With that, Katrin comes to a strong 33-pointer and ends up just behind Konstantin. Tomorrow, it goes to Carsten in the legendary fat hostess. We rock the thing today. Because my team has the biggest Berliner Schnauze on the right. Is this a return ride from Katrin? Now you have to be honest, Katrin. Please. Didn't we kill each other? We didn't express any criticism of the other competitors.