Sympathy Quotes Loss Of A Father

Helga King in conversation with King in Wolfram Siebeck

Dear Mr. Siebeck, some time ago I had the "gourmet Bookazine No. 22 " reviewed. I would like to ask you some questions:

Helga King: How important is for the so-called "German cuisine" in your eating habits?

Wolfram Siebeck

Wolfram Siebeck : Almost by chance, otherwise no.

Helga King : What criteria have you been taken in the selection of 60 recipes of the "German cuisine?

Wolfram Siebeck : my own experience, resources, archives.

King Helga: I like your chard and lentil soup me forth from the ingredients. Chard and saffron are ingredients that are found in earlier Times already in Germany, used, or are these more Mediterranean ingredients for lentil soup?

Wolfram Siebeck : In the Middle Ages people knew all the precious spices, and used, if they could afford. This recipe is actually less German than Italian.

Helga King: How is your recipe for "Baden snail soup" so designated by traditional soup?

Wolfram Siebeck : No flour.

Helga King

Helga King : Although your mashed potatoes is a delicious but also very calorie issue. :-)) I was surprised that you can cook the puree without the addition of milk at all. Where you've eaten a puree, prepared in such a way, the first time?

Wolfram Siebeck : at Robuchon, the inventor

Helga King : their "fish curry is very tasty. The apples are a perfect match with the fish. What you should look for when purchasing a good curry powder?

Wolfram Siebeck : that it is fresh, not faded from air and light.

Helga King Delicate is your "herring salad", which they recommend as a starter. I puzzle which could be followed by a main course for a "herring salad" of this nature that create it. What do you advise?

Wolfram Siebeck : roast goose, what else

Helga King : does your "Sliced calves 'liver' me half of the ingredients to think of Italy. What wine do you recommend and should be recommended if this wine is a red wine, it can be used to marinate the liver?

Wolfram Siebeck : Personally, I drink to a serious white wine (Chardonnay, etc.) to marinate described as port wine and the like, which is my favorite of the Banyuls to drink.

Helga King: In your "rabbit stew" not to use blood or dark chocolate. If these ingredients to the "rabbit stew" does not give the last kick?

Wolfram Siebeck

Wolfram Siebeck : Right. Only it is not rabbit blood to buy. And in general the use of fresh blood of the German housewife can not be expected. The disgusted even before tripe.

Helga King: My favorite for desserts in your "Pflaumengratin with cinnamon sabayon. Is this a typical autumn and winter dessert that can be replaced by other fruits in the summer and if so which ones?

Wolfram Siebeck : Possibly. by pitted sour cherries, certainly by strawberries.

Dear Mr. Siebeck, thank you very much for this enlightening interview.

your Helga King

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