"Dem ist WURST, was ich sage!" 😳 Will Karsten keine Kritik hören? | 1/2 | Mein Lokal, Dein Lokal

Second chance in Berlin. The fat hostess wants to win with currywurst and boulettes. We rock the thing today. Because my team has the biggest Berlin snout on the right cheek. He doesn't care what I say, I'm telling you. Honest cuisine or stupid sloppiness? The pressure is enormous, because the competition is eagerly looking for weaknesses. Now you have to be honest, Katrin. Please. So, did we kill each other? What is unfortunately already at the limit for me, it's a bit too dark for me. It's really too much at the limit. We did not express any criticism of the other competitors. Berlin. Five gastronomists want to know it again. Konstantin still has 35 points, barely shaped his nose. But Carsten wants to change that today. Promi chef Mike Süßer is moving to Charlottenburg today. So, it stays exciting. Fourth day today in the middle of Berlin, Charlottenburg. So, if the heart of Berlin, then we have arrived now. The fat hostess, Carsten is the host there. Has been at the start for almost ten years. The thing is on the Internet, is called everywhere. Everything flows in, it has to look like a museum. It's almost a museum, because the fat hostess has been around since 1929. We rock the thing, because I have the best groove in Berlin, with the biggest Berlin snout. Prost. Hey, that's very nice of you, Carsten. Prost. So. Moin. Or hello. What do you say in Berlin? I'm Mike. Hello. That's such a classic Berlin, such an egg. That's the banger. Is that still available with you? Cut open, Maggi in, mustard in, season, egg yolk in again and then ... Exactly. Very cool. The traditional restaurant was taken over by Carsten Drees in 2009. Hello. Nice to meet you. You're finally here. And? I've been eating for three days now. Now you're a guest. Yes, exactly. Now it's the other way around. Now let's do it the other way around. And a little nervous? Yes, a little, definitely. Quite right. The learned restaurant expert has already fought for the golden plate and has only become third. This time he wants to write history. This is a museum, right? One that offers room for over 120 thirsty guests. What do we have there? Toaster? You're lucky now, of course. It's not screwed on. One of the few pieces that is not screwed on. It's screwed on? Yes. Then they're gone. Seriously or what? It is regularly stolen, the shop. Cool, right? It's a real toaster, right? Yes. That's awesome. I've been a gourmet for 35 years. Really. And I like to go to flea markets and like to get the one or the other part here. That's my balance on Sundays in the morning. But as I said, I've been here for seven days and I like it. The numerous brandies and liqueurs from the house-owned brewery are also something to enjoy. Die Dicke Württeln is an old, traditional restaurant that has grown with Berlin in the last 80 years. It's just a cult, right? There must be these pubs. They must not die out. In the beginning it was a pub for beer. And now, over time, of course, everything has changed a bit and now it has become a pure restaurant. Of course, you can expect the Berlin cuisine from us, of course. That's our signpost. So. Yes. Good day. A heart. May. Have a nice meal. Christian. Okay, great. It's just as traditional. The next type. Fully unique. In there, out there. This is a Berlin chef. You can see that right away. He doesn't care what I say, I'll tell you that. What do you say to that? Chef Christian has been the chef in the kitchen ring for 12 years and has prepared something there. Now you have to tell me what kind of dish I get. We cook Königsberger Klopse for you. That's awesome. Well, that's brave, because you've had Königsberger Klopse this week in your round. Yes, contestant Katrin has allowed herself a Klopse. With considerable success. Without lemon zest. For me one of the most important things. I'll give you that now. Your dumpling is also fluffy. Could be a little fluffier. My tip is really stirred up again with a full egg and back into the mass. I would recommend it to you. Now I also know why Karsten ate Königsberger Klopse. And I said it, I think it fits exactly into his prey scheme. That was, now we know, that was the absolute comparison. And now he probably went to his boss and said, we'll do it 100 percent. Then he'll get better with us. That's why he dares to go so far. 100 percent, otherwise he won't give me Königsberger Klopse again. He knows that I ate it too. I think that's brave now. And then someone is convinced of his Königsberger Klopse. Now I'm really curious about the comparison to Edelweiss. I think that's great now. So. Good. I've already put the water on my hair. Here I have prepared a spice egg. We have to take a look at that. First of all, this spice egg alone is already very cultic. I haven't seen such a spice egg for ages. In my apprenticeship. My teacher also had such things. But also in small. Also small and large. I'm totally excited right now. Take a look, guys. That's cultic. Then there's lemon in it. Pepper, very good. I think that's part of it, right? You leave an onion whole. I leave it whole. Okay. Bay leaves. Pepper, right? We also have cloves in it. I think that's great. That's godlike old. Fuck me. That's not possible anymore today. That stays the whole time, during the whole cooking process, the Klopse in it. And is that so that you let it go for 20 minutes, 15 minutes, 30 minutes beforehand? Yes. So that the aromas spread properly. Okay. Just because you just saved that briefly. The big advantage of such a spice egg is that you don't have to fiddle around with it. You don't have to tie something in a cloth, tie it up, hang it somewhere. You open the lid, throw everything in, close the lid, there are holes in it, lower it, it boils out. Fine. Open it later, throw it away, done. So your meat is already ready. Is everything already weighed down or do you do it like that? It's more or less weighed down. That's more or less weighed down, right? He doesn't need a scale. So I'll be honest with you now, he knows exactly what he's doing. But we don't yet. What else belongs to the perfect Klopse? Parsley. Look at that. You can also use parsley. Look at that, lemon zest for the freshness. The sweetheart likes it. Hygiene gloves too. With that, Christian misses out on a nice massage. I don't want to be in there either, if he's kneading around there. Sorry, sweetheart, but you're not in the recipe. And that only exists in Christian's head. Let's close them up once. Turn them down a bit. Let them sit for 5 minutes. Then they should be wonderfully soft. I'll make you the sauce now. Great. Then I have another tip for you out there. Christian listens to me, because he is the expert for Königsberger Klopse. A real Berliner. I think it's very good to cook in the seasoned water. We had it before. Then they stay nice and fluffy, loose. And have a better taste than some. Cook it only in the sauce. Nonsense with sauce. The latter should be refined with the brine and not the other way around. A little more butter. It has to melt. But it can't get dark. It should be a light floury tip. And it has to be filled with cold foam. Otherwise there are very bad lumps. It's an old hippie. Christian with the braid. I see him at Wacken. Heavy metal. Königsberger Klopse. The good old flour tip. I even know a trick for you out there. If you do it at home and you don't know how much you need for a liter. About 30 grams of flour is enough for a liter of liquid. 30 grams of flour. 30 grams of butter, 30 grams of flour. Let it run, then add flour. And then pour in 1 liter of liquid. I put the capers in at the very end. So that they don't boil completely. Now tie the salad bouquet to a work of art. Then you could almost call the boss. Well, boss. You're a good smeller, aren't you? Yes. So. Enjoy your meal. Your shop is great, great. But it's actually about that. Königsberger Klopse, I have to taste it. I feel like it. I'll tell you how it is. You have a knife in your hand, right? Perfect. Then I'd like to try it. Good. I may say something right away. Christian, you stay there. Because that's exciting now. In any case, I already have the right smell in my nose, as I know it from my mother. That's very important. Beforehand, I can say one thing. Christian, what I think is good, also with the sauce, that it's not this cream pump. Because Königsberger Klopse is not three parts cream, one part foam or something. That's how I know it too. Königsberger Klopse already existed in the 19th century. They are certainly fresher. And now it's about tasting. You may be curious. Enjoy your meal. It's the second time. Mike's points will probably decide in the end about victory or defeat. Whether the roasted balls convince the professional? This Königsberger Klopse is really fluffy and juicy and loose. Christian in the back too, right? Either he's taking me seriously or it's just passing him by. It is well seasoned. Otherwise I wouldn't like a Königsberger. I like it that way. I think it's a great dish. I hope, if Katrin would order that, I wish she was really fair. They were just a little better. I'm leaning out. Now I'm sorry, but that's the way it is. Whoever sends over 300 meals a day does everything right anyway. So I'll leave it in the room. I thank you. I wish you all the same when your colleagues come. And I would say, don't adjust. You are you and done. Thank you, Christian. I still have work to do. All the best. And I'll eat my Königsberger Klöpfe. That's Klopse.