10 Eier für 1 PORTION Kaiserschmarrn?! 😲 Schmeckt es auch kaiserlich? | 2/2 | Mein Lokal, Dein Lokal

Unstoppably, Arti and Ilja, as well as Michi and Walter, approach the beer garden. My first feeling is that there is no running customer here. You probably have to recognize the shop. Here you have to build on the recommendations. If someone was there, it was very positive to get out of here and then just tell it again. But in the end, the Bavarian Mansbilder reach their goal. Did you like the beer? Yes, it was a bit difficult with all the little cards. Pretty hidden, isn't it? But beautiful here. Let's go. And now, Silvia? So, and I'm going to knock her over now and convince her of my great beer garden. 150 square meters in the middle of the most beautiful nature, shop for food and drink. Look, Ilja, that wouldn't be bad for us either, the flowers in the beer garden. This is typical Silvia. She looks at the details, you know, the love flowers. And so you can find something everywhere where you can take something with you, right? Table numbers, look at the original table numbers. That's cool. I think it's totally awesome. Absolutely. That's a nice egg catcher. You decorate it a little bit, the rest is made by this awesome walnut tree. Everything is in tune, just awesome. The first impression sits, fits, wobbles and has air. So it's time for the menu. So I brought Jakob to you today. This is my son-in-law in Spee. Jakob is a girl for everything. Silvia's daughter would probably rather say boy for everything. Whatever. For the main course, I would like a tenderloin with vegetable risotto. With the board is also fine. There are also still daily recommendations. I think that's great. Ilja is plagued by curiosity about the appetizers. So he enters the kitchen. Hi, hello. All right. You have now made the order. Exactly. First of all, I'll make the appetizer for you afterwards. I have already prepared the spices here. Cumin, paprika and melted butter, so that it becomes a little smoother afterwards. Then we still need brie. Some do it with cranberries, we do it with brie. Okay. Why did you choose brie here? Exactly. We used cranberries at the beginning and then some people complained that it tasted a bit too rough, a bit too intense. He knows exactly what the guests want and then he has an open ear for a guest. A man of ingenuity, Jakob. But what is he doing now? Brie, 250 grams, 100 grams of cream cheese, double cream level. Then we add the butter so that it becomes smoother to mix. Because now it's a bit too tough. You foamed the butter, didn't you? No, I didn't foam it. Just break it up. You can also use room temperature butter and beat it up nice and foamy. And then lift it underneath. This is now a fast, simple version. With the liquid butter you get a faster smoothness. In the next step, mix everything together conscientiously. Then we add a little paprika. Now we need the most important thing. I need a glass of white beer. A glass of white beer is coming right away. Thank you. You're welcome. But only a little sip. White beer first very carefully. It also has a very strong taste. Now also mix in the over-fermented wheat yeast. A little salt and pepper. And then Ilya can taste it. Right, Ilya? And, does it fit? It tastes very good. But what about the other ingredients? Of course we forgot one ingredient. I know. Our favorite spice, cumin, of course, comes in. Also according to feeling. People who work can forget something. But you have prepared excellently on the table. That's why we... You've done a good job. I have. You could be my brother-in-law, right? I think that's nice. Thank you. We all make mistakes. Please. Thank you for letting the viewers watch. The two are warm-hearted. But now enough cuddling, because the appetizer is coming. It's served. The small salad with beef strips should bring Ilya in the mood. Arti leads a zilch Obertster with pretzels. Walter ordered the all-time popular Bavarian sausage salad. And Michi treats himself to a curry sausage with fries. I haven't had a curry sausage for breakfast either. The Bavarians don't wait long and long for it. How are you, Ilya? I ordered a small portion of salad with beef strips. I don't know what it looks like, a large portion? I couldn't imagine anything bigger. Except it's for two people. The meat is of high quality. Not fibrous. Roasted pink. I would have liked it in strips. Because they are such pallets. Like pieces of meat. The meat was a very good choice. I am very satisfied with the quality. I have cucumbers. I have tomatoes. I have paprika. I have such a mixed salad. And everything is fresh here. The dressing on it is a yoghurt dressing, according to me. And I would have liked it to taste a little more spicy. In my opinion, a herb dressing would have fit better here than a yoghurt dressing. Whether Arti will make friends with the sausage? Sausage is really nice and creamy. Tasty, perfect. Nice, full of variety, right? To the neighbors. Finally I got a good pasta. Arti wasn't so happy with Ilja yesterday. It has a little too much salt in it. It only tastes like brie. But no pretzel for that. I also had pretzel. Second pretzel. That was not on the map. I taste brie cheese, cream cheese, spices. Rosemary, caraway, salt, pepper. And especially white beer is on it. That makes this consistency creamier. What I really like are the caraway seeds. They also add such a taste. The son-in-law made a great job. The only thing about this portion is that there are too few pretzels. The first round of criticism can come. So, how did you like it? Should I say nothing wrong? Because no one gets out of here hungry. I swear to you, we're ready. Now you're saying something wrong. Cut your ear off. You know, you can't be mean to me. You would never cut me off. My chef celebrates his curry sauce. He doesn't miss a beat. I imagine this is not homemade. This is a bought sauce. That's what it looks like to me. That's what a lot of people do. The consistency is like from a ketchup bucket. I found that sad. It reflects in the taste again. You don't need any sharpness. You don't have any sweetness. 0815, bam, slapped. Curry sausage, red sauce, sausage, fries, end. You can't even take that badly. He just kicks it out. The sausage is also a matter of taste. The sausage is okay. I need a crispy sausage. Then I don't have this skin problem. Fries are okay. I don't have to cut or reinvent fries. They're just fries, they're fried. Curry sausage comes from a good sausage. And a nice butcher quality. And hopefully not fried. That's how it works, by the way. And a really cool curry sauce. Let's take it that way. The man has an idea. What impressed me was this reception, this criticism, this funny recording, this charm of both. Something like that just arrives. If you just take it a little easier, don't want to bite. Walter, what about you? On hot summer days, there's nothing better than a good Bavarian sausage salad. That's a beer garden classic. Does this Bavarian sausage salad really get through to the Bavarians? The sausage is fresh, I think from Regensburg. They're also delicious. It was delicious, spicy, it fit. It wasn't as spicy as we used to know it. All around in a small circle and then put some stuff on it. We don't need the white onions. He's already got the red ones on it. I liked it a lot better because it just looks better. And when you eat it raw, the red onions are just better than the white ones. And what doesn't work at all is when you add white bread. It's like a Schwarzwälder Kirsch with medium-spicy mustard. I would have liked a nice Bavarian bread with it. I also think a sausage salad doesn't stand a chance. Or a good gray bread, a good black bread. And then came the absolute no-go. The dressing was so transparent that I couldn't read the newspaper on the floor. It's missing the complete punch. The color. And when I put the sausage on the side, it looks like there's still a piece of sauce in the bucket. In general, the dressing is completely missing. Can I try it? Great, thank you. Silvia wants to get a taste for herself. You're right. This is a big movie. That's how you do it. You're right, Silvia. At the end of the day, you also get points. You're right. Mama Stavica doesn't suspect anything and now gets a visit from Michi. Hello. Yes, hello. Are you the mother? Yes. The mother of Silvia. What are you doing here? Sausage salad. That's a great mom's dish. It comes from the living room. That's great. Let me show you. I beg you. Look at my shoulder. This is beef. Where does the meat hang? That's a great guy. Hip. I didn't know that. You didn't know? No, I'm the host. I don't know anything. If you don't like mustard, you can order another dish. Mama loves spicy food. I'll put some black pepper on it. On top of that onion rings, 2 juicy bacon strips and cucumber. Onions, mustard, bacon, yes. Cucumber. Into the pan with the rustic beef roulades. Any questions? How long does it have to cook? Until all sides have to be brown. All sides have to be nice and brown. On all sides. Normally you do it in large. You have your 20 roulades. You fry them. Then you put them in a griller. Onions, vegetables, tomato paste, red wine, sauce, peppercorns, then you can add pepper. Maybe a cracked coriander, only I do. Boil on the roulades and then smear. Everyone with written at home on the digital devices? Look. I have it. Ah, look at all the vegetables. Nice. Mama goes other ways than the top chef. But to Rome everyone leads. The thickest, then everything. Then everything goes in. Cool. Then sift through. Then I make the sauce. Then the sauce goes in. Some do it with cream. The others leave it to nature. North, south, everyone does it differently. The roulades like this. I am very impressed by you. But now I'm curious about my main course. I was happy. Thank you. And before you get lost, the main course comes into the corridors. It goes on and on in the beer garden. The zander fillet with vegetable risotto floats to Ilia. Arty is looking forward to Cordon Bleu with sweet potato fries. The beef roulade with mashed potatoes and salad is for Walter. And meat friend Michi tries the Balkan grill plate. Because no one gets out of here hungry. With so much hearty local cuisine, the Bavarians work hard until Michi gets out. I can't complain. I wanted grilled meat. I wanted onions, I wanted ajvar. The bleskavica, filled with sheep's cheese, tastes good. I was a little afraid of the lamb. But it's a tender meat. It's not pink, but it's not bad. You can chew it well. It's not as tough as leather. It's through, but you can chew it. It was super tender, super juicy. You can cut it super well. Onions, ajvar and this cevapcici in one combination in the mouth. I was looking forward to that. And I got that. The tubic rice could be for me. I want to be a little more spicy. But here's a huge pepper mill of salt. I seasoned it, salted it. Important, these rice grains in the tubic rice were dreamlike, had a bite and wasn't too mushy. That's great. I'm so happy about it. It's through, but you can chew it. It's super on point. I'm very happy right now. Can Walter warm up for his roulade? I ordered the tubic rice roulade. I've already eaten a lot and been able to try it. The roulade will win just like that. I'm totally excited. Tasty, a firework in the mouth. Really awesome. It's buttery soft. Ha. It's a little pink. It's not dry and fried. There are large pieces of cucumber in it. You can see the mustard, the spices are in it. It was just gigantic. Juicy, the filling really a lot of everything. But the whole combo is great. Potato, steam. Has a good spice, not exaggerated. Tastes very tasty, is not salty. So really good. You can see, for example, there is a piece of cucumber in it. And the sauce is definitely homemade. It tastes gigantic. And also has a slight mustard touch. That was a taste highlight, a taste explosion from Weinstein. This is jackpot with additional salt. I would order it again right away. I would even bring my own dish here. That sounds really good. So on the right, Michi Walter. That's 9, if not even 10 points. Silvia is already excited like a bed bug. Yes, and how is it? Walter? A taste experience that you are looking for. I am happy. Roulades are great, the sauce is gigantic. I drank everything. I think it's great. After the bakel with the borscht salad. I am very happy for Silvia and most of all for my mother. And Ilya, how did you like it? The fish was very good in taste. Really golden brown, fried. Tenderloin. I would have liked maybe a minute less on the grill. And then it would be gigantic. That goes fast. It's still a bit shiny, but it's slowly getting a bluishness where you can no longer reflect. I understand that. Now I'm curious about the risotto. I have a little problem with the risotto. Is that a risotto? Can our professional maybe answer that? It has to be a bit more sloppy. It's a bit too high. It has to slide on the plate. As if you were sliding down the slide. It has to slide into the plate. It's definitely a risotto rice. Do you mean a rice? Yes, it's a risotto rice. But I also want to say that if you didn't like it that much, which can be possible, it's not on our menu. We offer it as a daily dish. And we're just trying a little bit of risotto. I'm testing it with you now and especially in front of the camera. That's no go. Then I'll test it on myself in my family. My son-in-law in Spee. Hello. Was it sloppy enough? I didn't like it either. You know about risotto, this sloppiness. It was missing, right? I think it's a little more than normally cooked. Risotto has been cooked to death. It's become a milk rice. It's not really our horse, but we want to try it a little bit. But in terms of taste, everything is fine. But cooked too much. So I was almost in doubt if it was a risotto or not. The self-knowledge is the hammer. The self-reflection, great. And it just takes the air out of the sails. Whether that works for Arti or is he happy? Now to my problem case. I already know what to expect. Let's come to me. Yes. The meat is too tough for me. It's either meat cut wrong or too little knocked. If you cut the meat wrong and then knocked too little, then unfortunately it won't work. There was plenty of ham inside. There was also cheese inside. But as I said, the meat is a little too tough for me. Arti, I almost thought that the meat was definitely not beaten enough. So we had a little stress in the kitchen when the portion went out. And I just saw the thickness Oh my God, oh my God. And then unfortunately there was nothing left to save. What has to come out, has to come out. Make a new one, would be an alternative. Better go outside, snap, snap, say, now I eat it somehow. Can I do it again? Give me five more minutes. So first of all, thank you for your feedback. And I'm really sorry about you, Arti. In terms of critical ability, Silvia doesn't do anything. Sweet as sugar, how the woman reacts. Family business. It's really authentic. Everything comes to the table well, I think that's fine. Now Arti is on his way to the kitchen to see the dessert runner of the week. Will it work this time? We have Kaiserschmarrn again. Ding, ding, ding. Who ordered that? Our Kaiserschmarrn king possibly. Go on. How many portions of Kaiserschmarrn are you making right now? One. Yes, exactly. How many eggs do you make? 10 eggs per portion? I don't think so. He makes 10 eggs for one of his dough. But 10 eggs for one portion. Really one? Yes. Okay. Now I'm with Arti. That's a lot. How much do you put in? The whole package? So we put half a package in. And of course we separate the egg white and the egg yolk. He separated the eggs and then the egg white and the egg yolk went in a little bit. It should normally be fished out. It just has to be egg white. The egg white is beaten up? Yes. Can I help you? Yes, please. The egg white, which is very difficult to beat up when there is egg yolk in it. We have the mixer here. And the whisk? No. Do you have salt? No. Everyone has salt. Only sugar. In every dessert comes a pinch of salt. I would also add a pinch of salt. I'm curious to see if he gets it right with the egg yolk. Not an easy task, but Arti gives everything. Still, still. Still. And now stop. What do you say now, Mike? That means we have proved here in the little villa that you can even beat up egg white with a few pinches of egg yolk. I would have sweated. Now carefully fold in the egg white. Or Arti? I learned it like this. You have to beat up the egg white like this. You turn the bowl over, egg white stays inside. It didn't get that stiff, but it still works. Confectioner Silvia has everything under control and the schmarrn dough is ready. But whether it tastes imperial in the end remains to be seen. Is there raisin or ... But later, later. Mandel with sugar. Many people now make the Kaiserschmarrn without raisins because many people don't like it. But in the original Kaiserschmarrn I don't like raisins, by the way. But when I eat the Kaiserschmarrn, I expect it. If they are left out, I am happy. How long does the dough have to wait under the salamander? And then wait 50 minutes. 15. 15 minutes? Yes, wait. Wait until it's done? Exactly. It definitely opens up nicely, I say. It has to be cooked slowly, so that you can eat the Kaiserschmarrn properly. 15 have to be enough here. So get out of the heat and give a flake of butter on top. Arti is skeptical. Do you think the dough is already done? A little bit, yes. Mandel. I would put the raisins in the dough. Then they just get through the cooking process and that they are nice and soft. They are really colored on it. As soon as the cinnamon is on top, the dough has to be plucked apart again. Here is the dough at the moment when it crumbles, which is good for caramelization. Do you see how liquid it is? Now he's baking it up, but then it's pretty compact again. It could be that it has lost its fluffiness. This airiness. Whether this is going well, it remains exciting. Would you like to try a little? With pleasure. Very hot. I don't cook in the freezer. I do my Kaiserschmarrn a little differently. I didn't like Kaiserschmarrn. It was really in the kitchen. In the kitchen. Did you say that in the kitchen? I didn't say it, I didn't want to say it either. I think that's stupid too. I have to say, dear Arti, get used to telling your colleagues that. In the small Villa Flora the hour of the dessert strikes. Whether the Bavarian boys are really looking forward to it? Should Ilja sweeten the hot love in the evening? Arti gets comfortable with two palatschinken. The Italian dessert classic Tiramisu gets Michi. And Walter tests, as always, the Kaiserschmarrn. Is that it now? Is that my Kaiserschmarrn? I don't like that. That's not a Kaiserschmarrn anymore. No, that's a fruit Kaiserschmarrn, but not a Kaiserschmarrn. Hopefully Ilja doesn't sweeten the hot love. I have hot raspberries on vanilla ice cream. The raspberries are hot, as it should be. The vanilla ice cream was clearly bought. The hot raspberries were frozen, but that's okay. For such an ice cream, it's okay. I'm satisfied. It didn't throw me off the chair, but that was okay. It's okay. Hot love doesn't throw me off the chair but if it's good, I have fun with it. That's the same with Ilja. Does Arti tear it off the stool? Yes, I have a Kaiserschmarrn with vanilla ice cream. The Kaiserschmarrn is soft, nothing falls in there. Excuse me. Is there a difference between pancakes and Kaiserschmarrn, or is it just Vienna and Bavaria or Hungary? I don't know. Pancakes are made in Bavaria and Kaiserschmarrn has to be very thin. Much thinner than a pancake. Ultimately, it's an egg cake. That's what the internet says. I'm from the north, this is the pancake. In Austria, it's the Kaiserschmarrn. The Kaiserschmarrn is really thin. If you put too much mass in the pan, it becomes a pancake. The Kaiserschmarrn is the same dough but it's very thin. Palatschinken and crepes are very similar, but come from different corners. I ordered a classic tiramisu made by my mom. It's nice, it doesn't fall apart. You can press it together and it goes up again. It doesn't fall apart. My mom made it. The mascarpone doesn't push it away. It's a little light, but it tastes sweet and delicious. The Kaiserschmarrn was good. There was enough espresso, no coffee taste, but not too much. The mascarpone wasn't too strong to push you away. The crazy professor. I don't need three kilos of fruit and a snack. Tiramisu in the middle, not too big, not too small. 10 points, very cool. It's going really well for Silvia. Will the professional be disappointed? So, dear Silvia, about the Kaiserschmarrn. What happened? I don't know. It looks like a dough polonaise. It's not a Kaiserschmarrn. It's a small crumble of something. It came out because the dough wasn't ready. That's why it's so crumbly. It lost its fluffiness. It's just a dough crumble. Decorations, I don't know how much. I have to look for the Kaiserschmarrn. It's not dry, but it has a taste. Something was in the pan before, or the pan wasn't clean. With bad schmarrn, Walter loses his fun. It's inedible. You can't eat it. It was exceptionally bad. Please try it. What does the boss say? I'm done with it. There's a different taste coming out. Was it under the salamander too little? Too fast, probably. Too early to tear. What about the pan? Why does the Kaiserschmarrn have a different taste? Was the pan not clean? Was there any other fat in it? Always a single pan for the Kaiserschmarrn. You're never allowed to put anything else in it. Buy a red pan. That's an alarm sign. Never take anything else. You can change the pan. I think that's what happened here. Walter's dessert went backwards. Chef Domagoj is sad. It was obviously embarrassing. He was very sad. Normally he can do it very well. Probably the hecticness was there too. And the language barrier. No problem. I'm glad Walter came to me. He told me. You learn from your mistakes. Honestly, I wouldn't have eaten it either. Today, Silvia, you conquered my heart. Your mom conquered it before, but today too. She's brave with it. She protects her chef. She doesn't ask stupid questions. She just accepts it. And at the end she says, I wouldn't have eaten it either. Three courses are cleaned. So Silvia hands over the bill. The bill. 136.90. All day. Three courses, four times. Drinks. 136.90, including all drinks. That's cheaper. It was almost clear to me that this is the cheapest so far this week. We ate for about 100 euros. That's cheap. And we drank for about 33 euros. In Munich, I would have expected more. She can also ask for more if she did the housework. She didn't have to hide. And Silvia sold better than I think everyone in this round thought. But how does this fall into the rating? Walter? Six points. Smooth. Six points. Because of the sympathy factor, seven points. And so Silvia comes up with her little Villa Flora with 25 counters and for the time being forms the closing light. Tomorrow it goes to Arti in the Hölzlwirt. We do typical Bavarian cuisine. The pork is already there. Completely together, right? With the different gases. Yes, but I still put everything together. I'm really surprised. It's a risotto for me. Does the bill go up? I'm really sorry, but I can't eat it. The biggest fall for a long time. Does Arti still have a chance to win this week?