"Es ist schon fast ESSEN MÜSSEN!"😳🥗 Heftige Kritik zum Caesar Salad? | 2/2 | Mein Lokal, Dein Lokal

How do the competitors rate their colleague? I have a big expectation for Mario. We've seen a lot over the last few days. I think he's a really cool cook. It's going to be exciting. He has a lot of expertise. He's really good at it. He's very versed in these things. He's told me a few things himself. It's going to be a really cool day. Day 3 is Mario's big day. Hello, nice to meet you. Welcome to Mario's. My team has already prepared an aperitif for you. You can go in. I'll be right back. Mario is on the menu. Now I'm going to show you how to cook at the Wörthersee. Mario's interior should be appetizing. I think Harald Glöckler will feel at home here. It's all pompous. Wow, champagne. Bling bling. Lifestyle, Wörthersee. Chic. Let's go. Yes, it's a bit chic. Wörthersee is a bit chic. Roy Black, there you are. Otto Retzer. He's still driving in the yellow house I passed by. That's okay, too. The service also wants points. Hello. May I introduce myself? Janine and Dominik. Hello. We have catch of the day here today. A beautiful Rhine eel from the Wörthersee. And a beautiful Branzino. Did he show you what Fischer brought him? I think the presentation is great. When you go to the table with the fresh product. You know what you're letting in. You can choose right away. I think that's a great thing. To award the catch of the day. Then you get the menu. Then you've already occupied your head with the fish. And then it's good. Pre-dishes technically. Because I like to have the leader in my hand. I'm doing sharing today. I prepare different pre-dishes for you. That means nothing else. Everything comes in the middle. And everyone can nibble a little bit of everything. I find it interesting in a competition. How the opinions are different to one dish. But everyone has to like it. Everyone has to like it. That I am given what there is to share. The card is not extensive. Beautiful cards. Good feel. Classical format. Very pleasant to touch. Contents. Very clear in any case. You have to be honest. He's alone in the kitchen. It doesn't work that you drive three, four-sided menu cards. You don't need that. The things on it are compact. Three courses are available for everyone. So Mario, show me what you can do. Hello, how are you? What are we doing today? Caesar salad we do today. Classic. Traditional dish on our menu. The guests love it. We want to cook with you today. Perfect, I'm looking forward to it. For a nice Caesar salad we need a good dressing. I think Caesar salad is world-class. I really have to say. The concept reflects that very well at the moment. It starts with the yolk of the egg. How many grams of egg yolk do we have? Here are 200 grams of egg yolk. One egg weighs on average 50 grams. 30 grams of protein. 20 grams of egg yolk. So we have 10 egg yolks here. From the sardine paste we take 30 grams. And from the capers 90 grams. Then parmesan. I already grated the ribs. We also have 450 grams of parmesan. As you can see, there is a lot of parmesan in the Caesar dressing. But it also makes the taste. It makes it creamy. Salad hearts suck it up. That's why it's good when it's clean. Either when you wash it, dry it properly. Because otherwise, because there is a high fat layer in the dressing, the marinade does not stick to the plate. Then you have it on the plate and nothing more on the salad. I don't think there's anything worse than a water salad, which has just been dipped, and then it is slapped and mixed with the dressing. And then it all slips. Mario gives 100 grams of Estragon mustard, 100 milliliters of lemon juice and some beef broth for thinning. Look, that's super fine now. Perfect, that's nice and creamy. Mixed with olive oil, it becomes an emulsion. And even creamier. Why did we mix that up? We mixed it up so that we make a homogeneous mass, as they say in the professional jargon, that the oil is incorporated into it. And not the oil right away, because then, as they say, the mass sucks up. Then the liquid separates with the oil and then you don't have an emulsion. Very nice. Thanks to the spicy parmesan, there is hardly any salt missing. Pep gives the cayenne pepper. Is it cool? I would like to have you try it. Yes, very nice. That looks like a really good dressing. The vinegar water is for the egg. So, Julian, we're making an impregnated egg. What I've learned is that you beat the egg, put it in a coffee cup, stir the water and then put it in. I boil the water once, put the egg in, put it away and it's done in four minutes. Nice trick for at home. Where does it come from? I only know it as a classic. Add vinegar, stir until you have a strudel, slowly in the middle, so that it rises nicely. Cool trick, I'll definitely remember it for home. If it works. Now I have the hot plates free again to prepare the other dishes. That just pulls through? That pulls through now, ready, four minutes. It's also a bit of a safer variant. If you do it at home now and set it up, the water boils very quickly and then you overdo it. That's a really great tip to try it out at home. Impregnated egg, a la Mario. Very good, that means you're not done soon. Then I'll go to the table and wait until it's ready. Then we'll give you an aperitif. Yes, very good. Thank you, bye. Here are the appetizers for the four comrades. It looks very good, thank you. Thank you, Mario. Everyone is allowed to try everything. The evaluation of the Caesar salad with poached egg is taken over by Julian. The Caesar salad with the shrimp is a bit of a classic. With a poached egg on it, I've never seen it like that before. But I think the poached egg, when it really breaks up nicely on the salad, it just harmonizes very, very well with the dressing. There's already egg yolk in the dressing. Very, very harmonious. I mean, I was there myself. He really put everything in there, fresh ingredients, which he really has. That was fantastic. And of course a lot of parmesan. I love cheese. The shrimp, I unfortunately ate them away because they were just far too good. I'm sorry. No, really fried on the spot. Crispy on the outside, still a little glassy in the middle. The croutons are very crispy, they're fresh, pulled through the butter nicely. You still have a few spices with you. It's just a really, very, very harmonious, round story. Yes, my impression is that this is a noble version of Caesar salad. Really cool. And the croutons, that's the noblest. But it's not quite perfect. The serving portion size, I have to say, it's too big. That will definitely be enough as a main course. As a starter, it's just a little too much. Because you can't eat all of that in sum. That's almost having to eat. Exactly. It's not like that at all. The salad is meant for four people to share. And please, me, me, me, or what? How the beef carpaccio is served with truffled egg dishes is what Markus summarizes. The taste is just a dream. Because I've never eaten egg and carpaccio like that with egg dishes, but maybe it's the breakfast idea that brings it in. And truffle goes with everything. The texture of the carpaccio was great, because apparently it should also have been plated. I also heard it was a little too thick. You can see that in the appetizer. Great consistency, juicy, fluffy above all. But? Yes, maybe it's a bit of a shame, but where the egg was placed, it just got a little warm. Yes, it just loses the consistency and warmth of a carpaccio, which should be cold. Hello people, that's the point of all this. You put warm scrambled eggs on it and it's just like a blow through the pan and take it out. Next, the chef recommends tomato bread with tuna sashimi, burrata and peach paradise salad. How does that taste, Janine? Super delicious, fresh, nice appetizer, slight bitter note, but that's part of the salad. Then you notice the carpaccio, sushi quality, super good fish, nicely cut thin, super delicious. Also the mayo, the sesame, that fits everything. I might have wished for tomatoes, but then I was taught that it was all right. Taught? You don't like it that much, do you? Yes, the tomato brings, probably these are crushed tomatoes or something like that, a tomato puree. In Spain you do that with the tomato bruschetta, that you take the tomatoes, there are such grated tomatoes, the bread is then grated on top of the tomatoes. Grated, exactly. Because actually the bread is so toasted from the surface that it then looks like a piece of sandpaper when you go over it with the tomato. So I still tasted the burrata, with peach, that's it, right? I think that's brutally awesome. Yes, I found the burrata really cool. Are you crazy? A bit of a crazy moment. Fully fresh, super fruity, I totally like it. All that is missing is Dani's praise or praise for the pimientos de padrón with spicy mayo. He did a great job, just as I know them and love them, with this spicy mayo, the sea breeze with the salt, with the salt flakes on it. They really take you on a trip on a summer vacation. And then you have the sea in front of you, the summer breeze, or a good glass of wine. You don't need more. You have a real holiday feeling, I felt. You look completely recovered. Really sensational, really good. How do you like the burrata? I think it's heavenly. It really caught me off guard. The burrata is excellent, exactly on point, as it should be. Mario wishes happy guests. So, my dears, do you have a tendency for me? Of course. Up to ten, they can tend. You get eight points from me. Thank you. My tendency was eleven, I can't give you ten. She didn't just eat the pimientos de padrón. That's a Sherry concept. Everything flows in there. And that's why I think these ten points are absolutely right. Are the men stricter? Mario, you get sensational nine points from me. Thank you. Mario, it's very difficult for me, but I have to give you ten points. Thank you. At the moment he's in the lead with 37 points. Exciting. 37 points is a great tendency. Now we'll see if we can cook two more courses and see how I end the day. Now every dish has to be a hit. Yes, ladies, hello. Let's take a walk. What are you knocking on? A little chicken. The beef roll. Something nice, down-to-earth. He does that too. I think that's great. What kind of meat is that? From a bowl. Cut, about 180 grams. Two beef rolls per person. The acidic marinade to be spread Mario mixes from caper, caper water, Estragon mustard and cucumber water. Done. It can be a little consistent because the fat is in the oven anyway. So la la. Dani, I'll give you two carrots. Janine, I'll show you one. If you could rub it in for me, please. Thank you. You don't have to use only mustard. I think it's cool. The filling is also Mario's own creation. So, dear Janine, let's continue with the bacon. Kärntner farmer's bacon. Farm bacon is already fatty. We need that to be tender. The meat can dry out very quickly and smear through. Then there's fat inside. We don't need to save on bacon. Then I'll give it to you. Thank you. In the belly of Mario's roulade come the tips of the vinegar cucumber, two kinds of carrots and celery. That's why I take 30 cm skewers, drive through and done. Look, you skewer it up nicely. Wonderful. And what's easier, if you have such a long skewer, you can easily pull it out. If you have a small toothpick, there is a great risk that you will forget. The small toothpick is practical for afterwards. Yes, indeed. Then you bite into a toothpick. It's practical, well done. Not only the meat roll, but also the vegetables for the roulade Mario skewers. Thank you. Then we fry it nicely. We don't throw them away, but do something with them. It comes with the sauce. There are all kinds of flavors. The roulades should be fried from the outside and develop roast aromas. Now we have the vegetables. Everyone likes to take tomato paste. I like to work with ketchup. I'm a fan of that. I add ketchup. Let it caramelize. It can be fried really nicely. Attention, it can splash. That's new to me. I have to try it. Why not? He just wants the sweetness of it, right? To deglaze, Mario uses a strong red wine. Into the oven. How long? At 160 degrees. Let's say 2.5 hours. Then let it cool. It's important to cover it with liquid. Otherwise it will be dry. Do you add water? Yes, please turn it on. There's really everything in there. A reduced red wine. You could work with a broth. But this will be perfect. The important thing is to put a lid on it. You can't always fill it up. Then it dries out quickly. And because of the steam that forms inside, it stays longer. Let's put it in the oven. Thank you very much. Thank you. Roulade round should now run at the main course. Enjoy your meal. Thank you. Thank you very much. Julian tests the catch of the day. This is Wolf's perch today. Branzino al forno with vegetables. The branzino could be a little more glassy in my opinion. It's a little overcooked. I would have liked it if it had been a little more glassy. In terms of taste, it was still fantastic. Could really be, right? A little goodie. You can't see it very well. The cheek. The branzino cheek on top. You can't get it everywhere. I think it's a success. The cheek is a delicacy. That's the special thing. Vegetables. A nice selection. Finely colored with olives, asparagus, capers, fennel, artichokes. The vegetables fit perfectly. In terms of bite, it's a little crunchy, but it's still well cooked. The potatoes with the skin. Potatoes in the shell are the best for me anyway. The shell gives an extra kick with rosemary and salt, pepper, spices. Enough. You don't need much. Great thing. It just fits. Hotel expert Markus has ordered the beef roulade and broccoli. What I liked the most was the half-cooked, self-made fried onion. There can't be enough of that. That's what makes the dish special. Then I have a wonderful side. Really, the meat. It just goes so well with the sauce. It really breaks on the fork. Then I want to see exactly these points on the board. You can still see the vegetables inside. As I said, you have to put it together so that the meat is so soft on the outside and still has a crunch on the inside. Now we already know that the other days ... Look, it's still there. It still has a bite. Perfect. Then we have great mashed potatoes. You shouldn't have saved with the butter. It's a flavor carrier. With enough sauce, such a dish just lives. He understood that. You can see it in Mario's craft. There's nothing to complain about. Yes, wait a minute. Not everyone is so happy. Enjoy your meal. Dani doesn't tolerate gluten. Is that why she reacts a little sensitively to Mario's bouillabaisse? Ah yes, my fish soup. I'm curious now. Everything was really good. Everything super juicy, super tender. The fish in there was great. Top quality. I also like coriander, but I don't know it in the bouillabaisse. It's also a la Mario. He has air in all directions because it's a la Mario. The bouillabaisse I would have liked a little stronger. That was unfortunately a bit. Then the whole thing dampened a bit. How do the croquettes taste? They are just a bit tough. You could hardly eat them. They were really tough. I don't know if they were pulled back for too long. That was really a shame. Mine were bomb. I pulled them back. Thank you. Nadiem, you're right. I'll give you a full rating. Great reaction. I think it's a shame that I didn't experience the sensation. Super juicy. My fish were on point. The soup was great. Everything was perfect for me. The second opinion on the catch of the day. We hear from Janine the wolf's perch from the oven. For me, thank you for the great food and especially that it was filleted. I was a little scared. I'm not very skillful. Vegetables, mega taste. I used a lot of different products. The cooking was great. The potatoes were great. I missed a little more rosemary. Did Mario forget it? And the fish was a little too dry for me. Maybe a little bit of lemon and a little bit of salt. I'm not a fan of rosemary, so I like to keep it subtle. Rosemary is very intense. I prefer less and subtle than too much. I always like to add olive oil to the fish. A lot of people always have fresh olive oil, lemon. Yours you don't like. All in all, Mario handles the criticism sensationally. He's not in a bad mood at all. You can also explain yourself a little. Only the guest does not have to have the feeling that you are being admonished and that you are being eaten. I will continue to give my best to see if I can convince my competitors. I will always stay on my way. Mario's route to the dessert is set. Markus accompanies him. Hello Mario. How are you? What are we cooking today? A typical Austrian Kaiser Schmarrn. Kaiser's favorite recipe. Let's go in. Now we see the royal discipline of Kaiser Schmarrn. From start to finish. We need a scale. Guys, do you know the sugar? Do we do 1-1? 1-1, yes. This is the result that every Austrian wants against Germany. I take 200 water, 200 crystal sugar. Both are heated. While the sugar melts, we make the egg white. We need 2 bowls. For the egg separation, 6 egg yolks on the left, 6 egg whites on the right. Don't overdo it, then it won't be airy. And a pinch of salt so that the egg white is stiff. We have a mixer by the way. What about the sugar in the back? It looks good. For the beaten egg yolk, we need milk, vanilla sugar and the separation of orange and lemon peels. My dear, the egg white is ready. Do you like me? The flour slowly in. Slowly. Gently stir in the flour. We learned to fold in. Fold in, yes. Don't stir. It looks great. Perfect. And into the pan. You take the butter. Another pot. Here is the icing sugar. A little butter. We need to relax with butter. And the rum raisins. For the rum raisins, we need the icing sugar. So that they soak up. And rum. It can't be too little, can it? It can never be too little. Into the pan with hot butter and the dough. Today we make the small portion, right? Today we make the small portion, yes. Very good. You said you were hungry. Yes, sure, I came to you. Because I knew there would be sensational things today. And I wouldn't be disappointed. I hope it tastes good too. And did you see? Not a pinch of baking powder or anything else. Nothing at all. Then we put it in the oven. You can also do it on the stove. But if you have the opportunity to do it in the oven, you should use it. Let's do it in the oven. Perfect, then you can go to the table. I'll put the Kaiserschmarrn in the oven. Then I'll caramelize it with butter and sugar. And I'll tell the others that I hope they can do it well. Thank you. The desserts are fresh and sometimes even prepared live. For dear Markus, may I have the sorbet? I've already made something. It looks excellent. Are you making it for me? Dominik mixes the sorbet from lemon ice cream with vodka and Prosecco. I was blown away. That was really great. I was really happy. By the way, my bottle of ice cream and then the ice cream, and then he mixed it together really, really super creamy. It's also lemon sorbet. Thank you. Finished, Markus can enjoy his dessert now. The lemon sorbet with Prosecco. Super consistency on the goose. That was a sensation. And then he probably added one more thing. You can see that very briefly. I didn't know that. That's coffee powder. That's just a component that catapults the whole thing and it just tastes even better. The coffee powder was a taste explosion. Super. This lightly roasted herb can catapult everything forward. I think so. You could see that he put alcohol in it, but not so much that it becomes penetrating, but really balanced. You can't make it better. That's really awesome. After the fish soup, it's time for a sweet soup. The super cantuccine with strawberries. I have mascarpone cream, strawberries, cantuccis. These are these Italian almond cookies. And then we have a fan of strawberries on top and then there's a strawberry ice cream on top. And that's it. The mascarpone cream is nice, creamy, thick, tastes good. The consistency of the strawberry ice cream is also good. Don't you like it at all? I can't say that it doesn't suit my taste, but it's probably because there's so much and a lot and a lot of sweetness. Yes. 14 euros is too expensive. It was just mascarpone, a lot of mascarpone, strawberries, the cantucci in this huge glass. I think 9.20 euros would have been enough. I would reduce the amount and the price, me personally. Janine and Julian have a date at the pan. They ordered the Kaiserschmarrn for two. It's a cool idea to make the pan here. I also have enough shishi, I have to say. So I wouldn't have anything to spend on. The mint leaf is enough for me here. I think it's awesome. In the middle. Let's go. Here's the Kaiserschmarrn. You can see it's very fluffy. It's still a little creamy inside, so to speak. You have raisins, you have a nice rum flavor. It's sweet. On top a light, crispy layer. You can see it here. I can't say whether it's homemade or not, but it tastes very wonderful. The fresh pieces of rye, a little sweetness, a little acid, balanced. It's perfect for the very sweet Kaiserschmarrn. But after two courses before, when I come here with you, I would order the pan here with you and that's it. After that, we switch to Espresso Martini. That would easily have been enough for four people. But I think it's funny that he brings a bit of hut flair to the water. He makes a mixture of everything. Time for the final chord. Chorale O cantare Es war witzig, dass er da noch seinen Ich glaube, es ist der Abwäscher oder er hat einen Hausmann. Ja, der Abwäscher ist das, ja. Genau, der Abwäscher, der kann Gitarre spielen. Du, das musst du dir jetzt mal vorstellen. Du bist jetzt da mit ein paar Freunden abends oder schon spätnachmittags bis in den Abend hinein. Es wird dunkel. Du isst gut, du feierst da schön. Das kann was. Punkt. Lasset die Zahlen sprechen. Na, rate mal. Ich sag 470, sagst du? Nur das Essen? Nee, alles zusammen. Ja, 420. Sehr gut eingeschätzt. Dani, du willst... 419. 420 Euro wie die Lage und die Produktqualität war wirklich sensationell. Da fehlt sich überhaupt nix. Ich hab nicht damit gerechnet. Ich hab mehr gerechnet, muss ich sagen. Ja, aber es ist nicht überteuer, sondern das musst du einfach da zahlen. Ja, Preis-Leistung sensationell. Und auch, was hier schon erwähnt worden ist, Standort etc. Das musst du alles mit berücksichtigen. Toppreis. Bis zu 10 Punkte kann jeder geben. Anonyme. Bitteschön. So. Gotcha. 8, vielleicht von Janine. Der Fisch hat nicht so geschmeckt, anscheinend. Sollte trocken gewesen sein. 8 Punkte. Sieht weiter. 8, vielleicht Dani, weil ihm die Fischsuppe nicht so geschmeckt hat. 8 Punkte. Wertung Nummer 3. Eine 9, super. 9 ist sicherlich Julian. 8 Punkte. Knapp daneben. Dann bleibt nur noch Markus übrig. Sensationelle 9 Punkte für dein mega geiles Lokal und für deine sensationelle Küche. Und passt. 33, schön. Freut ihr euch drüber? Super. Für mich toll. Ich hätte ihm ein, zwei Punkte mehr gegönnt und hab auch damit gerechnet, aber so ist Wettkampf. Mit 33 von 40 möglichen Punkten liegt Mario knapp hinter den anderen. Morgen ist Julian Gastgeber. In seinem Gegentaler Hof wird klassisch urigösterreichisch. Heute zeige ich euch, wie man ohne Shishi auch was tolles zaubern kann. Für manche ein fauler Zauber. Ist ein bisschen durch, schade. Leider ist es bei mir durch gewesen. Dann ist Leber fertig, dann kann ich essen. Das geht super schnell. Morgen geht's weiter bei Mein Lokal, Dein Lokal.