"Das geht mir zu weit!" 😳🤯 Haschmats Hauptspeise ist GIGANTISCH! | 2/2 | Mein Lokal, Dein Lokal

To be honest, when I think about it in this approach, that we get the best schnitzel after the announcement today, then he has very bad cards. He always brawled with it. Now he's done. Let's see. Rainer and Hashmat are just as demanding. Hashmat looks cool, doesn't he? He's cool. He has good statements about us. He was very open about the food. Maybe he was a little scared and heart-pounding that we were going to do the same thing now. On day 4 in the university city of Kassel, Eicot wants to bread his 4 rivals today. Nice to have you here. Go into my beautiful schnitzel house. We'll see you in a minute. I'll show you how to make a real schnitzel. All 4 competitors attach great importance to a well-maintained, tasteful facility. Can the Fulda Terraces meet these requirements? This is what Eicot looks like. German-Turkish friendship. I wouldn't have expected that. I knew I was coming to a schnitzel house today, the Fulda Terraces, to Eicot. Something's going on in my brain, something I can't picture. If there was a picture in my head, it wouldn't look like this. Honestly, these pictures were not in a kebab shop. Isn't that cooking art? Look, Mallorca, there are pictures like that, if you want to go into a restaurant. You don't know that, you come in, the long, thick counter, and then the pictures. You can't compare that. These are oil paintings. It wasn't like in a kebab shop, where you have the Tresen, and then all these pictures. I don't like it at all, sorry. I can't see a line. We have a red tablecloth here, but none there. What's that, a running hair? It's hard to classify. In the middle of the room, a toilet sign, that's rather hard. That's really hard. Should I pee here now? I come in and I read a joke first. It's very present, yes. Right underneath, bon appetit. Bon appetit. Underneath the toilet sign, funny too. Bon appetit. How appetizing will it be today? Host Aykut really wants to get the crown for his family business. This is my wife Kader. Hello. The wife helps with, fine. The learned medical assistant has been married to Aykut for over 20 years. What kind of jokes are there? Schnitzel? Okay, schnitzel. There are different versions. I also find the sizes interesting. You can say small, medium, large. I find it quite funny that in his schnitzel house it starts with different things and with rum steaks. I don't think steaks are ordered that often. You always have to pay for the rum around it. I don't think that's the case here. It's a schnitzel house, he can afford everything else. Then he probably says the bottle of champagne costs 93 euros. If that's enough. No, the small one. Ah, yes. I find the card very interesting, the way it is laid out. Everything is in yellow, the writing. Here again white, other writing. A deliberate style mix, maybe. The card? Nice and colorful. Too colorful? Yes, of course. Completely piled up. What can it be? As a main course, oven potatoes with salmon, please. And Rainer? The rum steak with fried onions, but please without herb butter. And for everyone to try, we'll take the pudding schnitzel Hawaii. Chef Aykut wants to beat the rivals just as softly today as his schnitzel. I think he's really celebrating the schnitzel parade. It's a real blast. The meat flag is hoisted. The challenger is sure to win the planned attack. There is only one schnitzel king in Kassel. And today I'll beat them all. Well then. Attack. But does Aykut really have something on it? Hashmat wants to know. Yes, we make the pudding with vegetables. Okay. Fat and meat in the pan and go. Then the carrots come in. And you put the carrots in first? Yes, because they are more bite-resistant. Mushrooms. And onions and peppers and tomatoes I'll wait a little longer. I always recommend that you simply fry the meat very briefly, really, and take a lot less fat. And then take the meat out on the side. Then it's still raw inside. And then I sweat the vegetables. And at the very end, serve the meat briefly. Then it's nice and juicy. It's slightly torn, but not through. And it's hectic. Look at that. Put the cherry tomatoes in. A little garlic. Parsley. Chives. Rosemary. Salt, pepper. And my magic spice. Is that the spice mixture? Oriental spice mixture, which I will not reveal to you. Oriental, he said before. And what was it? Some kind of potato spice. Oregano, paprika, chili, salt. Definitely included, yes. I think his advantage is that Hashmat is in the kitchen now. He doesn't go around on this glutamate issue. That's not so common for him yet. I think if Rainer had been there, that would be a different topic. For me, I don't like puttu at all. You know, chicken is a little more tender than puttu. Tender, right, right. Especially for a salad or vegetables. It's a matter of taste. Right. For us, puttu really because we use puttu and schnitzel. And then buying chicken again for a starter. That's easier if you can make several dishes from one component. You know what it's like. Especially at the excursion, you buy extra chicken. After 3-4 days you have to use it or throw it away. I used to say, leave the puttu. You can also go to the pharmacy. Get yourself a good tablet in the tube, then you have the same. Today you have to be careful with the chicken again. I like it. Thank you. Let's see who ordered it. I'll let you go again. Great, thank you. Here we go with the starter. So, buckwheat cheese baked once. Christine tries the baked buckwheat cheese with praisalberries. For Toni are the fried puttu strips with vegetables. Hashmat, our Mr. Mint, is looking forward to the shrimp with fresh herbs. And Rainer's bruschetta is made quickly, but he also likes to miss. Looks good. I'm surprised. Yes, it looks very tasty. Yes. Very good. Optics, product quality and taste have to be right. Does that apply to your food, Hashmat? I like it. The shrimp are nice and crisp and not savory, so sufficient. You can dip it here as you like. He also put garlic slices in there. I like it. I would have left out the chives from the olive oil. Also vinegar, that's not really mine. However, the shrimp themselves, how they were made, I thought was okay. Rainer's cooking skills are well known in town. Can the first course impress him? My bruschetta tastes delicious. He marinated the tomatoes well. The white bread is crispy, the salad is crispy, everything is fine. I personally don't like the balsamic strips. It's not mine now. It was great with olive oil and garlic and herbs. The bread was well roasted. I can't say anything negative, that was great. I even think that you could make everything a little finer, serve better. Something has happened, such a time leap. Toni is also a learned cook. What does he think of the pouten strips? The dish as a whole, kept quite simple. No disadvantage, quite the opposite. Even really nice. Vegetables, bite. I like it the way I like it. The whole thing is a bit sweetened, a bit of sauce, a few fresh herbs, a bit of chives. The meat is well fried. With cherry tomatoes. The whole thing tastes good. Not too much, not too little. A good starter. But a strange starter. I mean, a good starter back and forth, but for me it's a strange starter. The meat was okay, the vegetables were crispy, lightly saucy, well seasoned. Everything was really okay. Host Aykut hopes for praise. So, my dear. You have eaten up. How did you like it? Superman great, already running out. Did you see that? Good. How good? Really? Very good. But a very large portion. This is normally a portion, you eat it when you have a bike behind you. And that's why it's not a pre-meal size. With this portion, if I only take half, then the plate doesn't look nice. And when I cut the cheese, I don't want to throw away the other half either. That's why this portion is a little bigger than usual. You're absolutely right. The panade should be a little thinner and also a little crispier. It was very doughy. And you just had a lot in your mouth from the panade. And the salad? Yes. I don't know if there was no dressing on it. Would you like to try it in the oil? Yes, of course. Is the salad a bit naked? So there's definitely dressing on it, but ... Try it. But even where there's dressing on it, it's not salt or anything. It wasn't made on. Normally I make the salad on. Here it was just made over it. In the eagerness of the battle, I'm really sorry. It's very difficult compared to what we've seen so far. So it's really okay, I say now. But I think he's having a hard time. He has to step on the gas properly now. Great for the feedback. I'll remember it. Then I'll take care of the main course. And we'll see you later. Yes. I think he reacted superbly. But he seems to be nervous. Yes. It's also about something. Hey, Heiko. Hi. Greetings. Everything good? Come in. Yes. We would like to watch you a little while in the main course. Yes, I'd love to. What are you doing for us? I make the baked potatoes with herb quark. Okay. And salmon. He stirs herbs and quark very freshly. What is that? Margarine quark? Very normal margarine quark, yes. Then I have my herbs prepared. These are all fresh herbs. Here we have leek onions. Then we have dill. Then we have chives. Krausen parsley. Flat parsley. And mint. We have hashmat with us. And if I shouldn't do that, then it will taste so bad. That's why I put a pinch of it in. I would try something that is green. What goes with it. Maybe herbs or something. Okay. In doubt mint. Yes. After yesterday, one or the other word mint has fallen, I have allowed myself to bring your mint sprigs with the appropriate appraisal mint king. So, whipped cream. I've done that before. Are you doing the recipe without a mouth? Yes. Everyone who can cook a little should be able to do that without a mouth. Why cream now, please? Yes, so that the cream becomes a little creamier, a little fluffier. The cream helps, of course. That's why I put it in there. I am very happy that he works with the fresh herbs and not with his fries spice. So he has already reacted, I would say. Now season the whole thing with sea salt. Pepper. White or black? Black pepper. Why? Because I don't have a white one. Sour makes you laugh, so the lemon. And now only the whisk comes in to mix. So, she's done. Do you have a spoon? Yes, he'll get it right away. Mm, fresh herb quark. Do you think that's okay? Me? He hasn't tried it yet. So, let's try it. You'll probably get the same result as me. I think it's okay. Maybe a little more salt? I thought so. We were significantly too lightly seasoned. Too little salt, too little acid. Exactly. Okay. Is that your wavelength? In principle, microwave cooking is shit. So it's not nice. It has nothing to do with cooking, it's just warming up. An oven potato is part of the oven for me. In the most extreme case, you can warm up. If the day's business simply demands it. Okay, but that's an extreme situation. Salmon is part of the dish. How many portions do you make from this salmon? One portion. That's 200 grams. Okay. I'll show you that in a minute. It looks very pretty. Where do you get this salmon from? This is normal wholesale salmon, packaged in bags. Yes. Smoked. 200 grams portioned. 200 grams portioned, exactly. We open it and everything is processed. That's why I also take 200 grams, because I don't want to throw away the remaining 50 grams. I have one more question. What does one question mean? Maybe a little tip. You see these dark spots here. I'm not touching the salmon now. If you turn it over, you can see on the skin side, in the middle, there's always a little tar triangle. If you want to make it really great and find the time to do it, then cut it off. Because that's the part of the fish that, as the name suggests, can't taste good on the guest's table. The tar on the salmon definitely belongs to be cut away. Yes, okay. We all agree. When serving, ex-director Aykut shows that he can also do art. Now everything is touched with your hands. That's just a little too far for me, I have to say. Wearing gloves here and there would be an advantage. Herb quark, nice on top. So, what could that be? Seaweed radish. Seaweed radish, yes. And we'll put mint on it. So, now it's done. That's my portion. When I see the served plate now, then I just think, stay with the schnitzel. The main course. Oh, our schnitzel king. So, let's start with the rump steak, my dear. Chef Rainer tests Aykut's skills on the rump steak. Herb king Hashmat tests the oven potatoes with salmon. Toni has the Hessian XL giant schnitzel. And for Christine, it's the overbaked calf schnitzel with asparagus. Everyone wants to taste the Hawaiian schnitzel with pineapple. Yes, colleagues, we have something in mind. I think yours is gigantic. Yes. Oh, yes, look. In fact, he took that directly. These dark pieces were always on top. That doesn't look that nice. If he had done a great job, he would have even cut it out. That means you don't have anything dark in there anymore. But can our self-proclaimed schnitzel king also have steak or salmon? He's certainly more modest. I'm curious. I also ordered it because I'm very curious whether I can get oven potatoes with salmon or salmon with oven potatoes. And whether you can eat so much salmon, oven potatoes. As expected, there is a lot of salmon in it. I can't eat everything either. It would be a shame because it would come away. As far as herb quark is concerned, it's really a lot. And I hardly have any potatoes left. That means I have to push it away completely. Potatoes were appropriate, but way too much salmon. I wouldn't have made it that way. Yes, the price of 18.90 for this giant plate is justified if you have so much salmon. However, it would be wasted if you threw away half of it because I can't do it. The size, the quality, in that sense, he doesn't even describe what he feels there. Just too much. And that can also come out. That you just lie next to the size. That also bothers people at some point. I would make it a little cheaper. Less salmon on it, less quark. And then go out like this. Christine has to dig out her meat first. This is a calf schnitzel, which is well fried. What is very powerful is the Hollandaise sauce over the asparagus. Did you make that yourself? No, definitely not. I'm not a fan of ready-made products. It almost overpowered the taste of the schnitzel. It has some other spice on it. It's not just salt and pepper. It's called fries spice, honey. How does it taste, Toni? I ordered the Hessian schnitzel in the XL version. The panade, as you can see here, comes up wonderfully. My schnitzel was thinly plated. Unfortunately not to the edge. That means it was wonderfully thin at one point. To the edge it was a lot thicker. I didn't like that. Apparently a spice mixture has been used here. I would be very interested in what that is. You can see that they are all professionals. They all come up with this spice mixture. Now I believe that it could be a ready-made mixture of sodium glutamate. Does the schnitzel with the pineapple crown taste royal? It's thinly plated. It's a little too dry for me. For a schnitzel king, too much pre-made comes to me personally. For a king. If I open my mouth that wide, a really cool product has to come out of the back. Alter Schwede. I would say that was the hardest word from Rainer we've heard so far. But that's exactly how it is. Aykut fights bravely for his crown. So, monsieur, madame. How was it? And with the schnitzel, I noticed that there is a spice mixture on it. Right. Herbs, paprika, salt. Do you make them yourself? I make this spice mixture myself. And I don't want to reveal it. It was on your schnitzel. Not on Christine's schnitzel. Was there any other spice? No, only salt and pepper. No other spice. I actually wanted to prevent taking a sodium glutamate bomb with me. Glutamate can damage the brain. But Toni still has a good memory. The one thing that bothers me the most, to be honest, and what I would have thought would not be the case with you, because it was already an issue, the salad. Yes. It's exactly the same again. Okay, I've turned it on now, but still too little. You can see it here, there's nothing. At the corner, for example. I picked it up on purpose. It's a shame. But I'm extremely sure that it won't happen to you a third time. Does Rainer have anything to say about the dish? I ordered the steak from Schätzel König. I thought it was perfect. Very well fried. Thank you. I liked it very much. I only liked the onions. I would have liked them a little in the pan. I also liked the roasts. So now for your house, I found them completely appropriate. So for such a schnitzel house, to put a frozen roast in, I think ... Yes, otherwise no other chance. Yes, I think it's great too. Great. But what I don't think is so great is that it costs almost 27 euros. You've made a mistake there, dear Rainer. What was there? It costs 26.90 with baked potatoes and herb quark. The schnitzel you have costs 23.90. You mean the steak? The steak, exactly. That costs 23.90. Then everything is great. Then I didn't say anything. I think it's great. Then I thank you and now go to the kitchen to make the dessert. That's up to you. Thank you. I feel like I've lost 80 kilos. I am very proud of myself. There was a slight criticism, but overall I did a good job. Well, that's distorted perception, I'll tell you that. How well is it going in the kitchen? Rival Rainer wants to check it out. Hello master. This is Panos. I let him make the waffle dough, our Belgian waffles. Because when he does it, things go up. That's a dream. Does the Greek chef Panagiotis have some Belgian magic in his hands? There are 8 eggs coming in. On how many grams of flour? On one kilo. Yes. Piled over the thumb, a small egg per 100 grams of flour. You use the mineral water to make them even airier. Right. You see, he does it without a fuss. That's why I took it. I never made him measure it. He always does it like that and always gets the dough right. That's a phenomenon. Yes, that's a phenomenon. Everything you do with baking, weigh, weigh, weigh. But if you have a phenomenal man, then you have to do it that way. That's why I said, do it the way you do it. We don't want to falsify anything. He does it freely. Great. This is a lottery game. It's dangerous. Baking is a chemical reaction triggered by heat. If the ingredients are dosed incorrectly, either nothing happens or an accident. You're putting liquid butter in there now. Yes, of course, we've already melted them in the microwave. And why liquid butter? No, it's not liquid butter. What was liquid butter? Oh, yes. We've tested that several times. We don't have a recipe, but we've tested it. Huh? We also put in normal butter without warming it up. But we got better results with it. Okay. I was really thinking about whether this would work, where they poured it together. I know it differently. That you first feel sugar, butter, foam. Then you put the eggs in, flour in, liquid. Classic housewife. I think you know that differently, Rainer. Me too. We tried several variations. I don't know what it is. But with this variation, we got the best waffles. These are just lawless anarcho waffles. And what do you think? The dough looks great. Recipe here, recipe there. Okay. That's all great. That's awesome, too. That's so cool. Great. Well, it's working. Nice and smooth. It doesn't matter how rough it is. The main thing is delicious. Wonderful. When the dough is still rising, the sun really rises for host Aykut. Now it's done. Now you can get it out. So. But it looks good. You can say that now. Looks great. Thank you. That's very nice. Now I would like to try it. A real piece of gold, the waffle. Do you want to try it too? Yes. Let's go. This is Freestyle Kitchen. That's what I would say. Didn't I tell you that this man can do it so well? Very, very tasty. What if the man is sick? I ask myself. Super amazing. Where they started to make the dough and poured everything in. And a little more salt. In the end it was great. In Kassel, Aykut has to play with the desserts for the sake of competition. Waffle with hot cherries. For me. Hashmat. And one with vanilla sauce. For me please. Thank you. Contestant Hashmat tests the Belgian waffle with hot cherries. Toni tries the waffle version with vanilla sauce. Waitress Christine is excited about the apple strudel with vanilla sauce. And Reiner finally ordered the apple cake with vanilla ice cream. Ladies first. Christine's dessert reading. The apple strudel is, as I suspect, a teak apple strudel, which was baked. But it's what I expected. I chose it consciously and I feel fine with it. A very classic apple strudel with a vanilla sauce. The apple strudel was a bit firm. It's 70s, 80s. I mean, it hurts my soul when I have to say something like that. But it just stopped. And I think Aykut just needs help. Just like that. Because he has a heart of gold. And he loves to serve people. He's an entertainer. But he didn't spend much this week either. Unfortunately, he has to let himself be pleased with that now. What tough judgment does he have to listen to from the critical Reiner? For me, like for you, it's a frozen apple cake. What I thought was great was that they warmed it up. So it's a really warm apple cake. That totally upgrades it, I think. I would have liked a better quality of the ice cream. I wasn't quite satisfied with the ice cream I bought. Because it didn't have a nice melt in my mouth. Reiner is so charming. He thinks all the time, what am I actually doing? Toni always criticizes very subjectively. Does that stay the same with his dessert? The waffle is nice and fluffy. In combination with the vanilla sauce. It tastes the way I like it. I like the cake and vanilla. The powdered sugar on top gives the whole thing a bit of sweetness. All in all, I chose the right dessert for myself. And I'm happy with it. Does competitor Haschmat share this feeling of happiness? I can confirm it, nice and fluffy. I like it, of course, that it's so nice and thick and big. At this point, I like the big one. The hot cherries are warm. The consistency is quite good here. The cherries are bound off. Are from the glass, purchased. I can understand that, so it fits in the restaurant. And it goes well with the dessert. The waffle was for 5 euros and is appropriate. Tastes, you can't complain. In the Fulda terraces, Chef Aykut can now only present the bill to his rivals. So, my dear. May I hand it over to you? The bill for you, Toni. It was a very nice evening with you. I was very happy about your visit. I want to go home now and lie down, that I am fit and continue with you tomorrow, Toni. Then I wish you all a nice evening. You too. Can the price-performance ratio make one or the other patsa forget? We have 195 euros and 70 cents. In terms of our additional main course, which we put in the middle, we are at a food consumption of 120, i.e. 123 euros, something like that. 40 euros per person. In the schnitzel house. It's tough. He had my sympathy today. He was really small today. So small? Yes, he was small today. I thought that was a shame. Otherwise he was always very, very tall. Today at home I would have wished for him to be very tall. Schnitzel king or poor sausage? What is your judgment? The Aykut, our schnitzel nobleman, gets 7 points from me. 7 points. I give the Aykut and his Fulda terraces with a lot of good will. 6 points. Aykut is not a schnitzel king because Toni's schnitzel was just too thick on the edges. And that's why he's the nobleman, because it was great in the middle. The crown of the schnitzel king is shaking. Aykut only makes 27 of 40 possible points. Of course, Maik's rating is still missing. And tomorrow, on the final day in Kassel, rival Toni will also swing the cooking spoon. He really has to deliver now. Today we are critical. Otherwise, does such a cool cook not have the nerves in his grip on his day? This is really too salty. Forgotten sugar makes too much salt. The bar is too high for him, I think. He's a little nervous.