Like a lucky Dream
by
Jochen Kern


PLEASE READ POSITIVE!

NEGATIVE READINGS ARE IN THE DAILY NEWSPAPER!

THE BEGINNING CHAPTER 1965 to 1968

It was 1965 in Braunschweig / North Germany / Wickinger Restaurant. The crisp and neatly starched white cook’s uniform stays that way, at least for the first few minutes before changing into an ugly, sodden and messy casing. I was learning the first step of keeping my uniform clean but not stopping the flow of work either.

"Peeling onions is painful to the eyes. "Don’t cry in my kitchen!"

"A knife is sharp." "Jesus! You’ll lose the skin on your lousy finger!"

"The wall needs washing with water." "Why are you shaking like an electrified chicken? It’s only 360 volts." Uhhhh........ The electric supply was from an unclosed wall plug....

"The kitchen is dangerous...." "Don’t....slip-p. Ahaaa...a...." "Give me the pot..." "Ouch-h! Didn’t tell me the pot was warm."

"Your head is too thick." Biff...Bang! I punched him a little.

"Hey! Don’t look so sleepy. Only 16 hours of work..."

These are the few fundamentals that you still have to learn besides cooking of course. Even the lousy skin and the thick head softens during the first 3 years of training. Mrs. Bear, our food order announcer, organizes ‘beer drinking lessons’ which turned out to be a hit. At least, she teaches properly and I nearly got to be champ!

My chef also tough me a little about nature... like the difference between a man and woman, in relation to economic and sexual aspect. A woman tends to earn less wages compared to a man and ... the training hosts earned more than a man on Braunschweig’s Bruch Strasse (the local red-light district). Dimmed lights - pants down - still young spare part in the hand - 3.5 second erection - panty down - rubber casing fixed - put in - pull out - Yes - Get out. All these took only 6 minutes and seventy-five seconds with 30 Deutsch Mark changing hands (paid in advance). What an income!

15 years old and already a man -

3 years passed and I am now a cook, a man, a drinker, smoker and a free worker
without all this bullshit stuff about my skin and my head.

 

The local Recipe

SLIMY BUT GOOD / GRUENER ALL

GREEN ELL.

TAKE A LIVE ELL, KNOCK IT ON THE TABLE TILL IT IS PARALLYZED. THEN, GUT THE ELL (BUT BE CAREFUL WITH THE BLOOD, NO EYE CONTACT) AND CUT INTO FINGER-SIZED PIECES. SAUTE CHOPPED ONION, A LITTLE CHOPPED GARLIC, FRESHLY CHOPPED DILL AND ADD THE LIVELY PIECES OF ELL. FILL UP WITH RIESLING WHITE WINE AND CREAM, SEASON WITH SALT AND PEPPER. BRAISE FOR 25 MINUTES. THEN , SERVE WITH FRESHLY CHOPPED DILL SPRINKLE, BOILED POTATOES AND FRESH LETTUCE DRESSED IN CREAM, LEMON JUICE. SALT AND SUGAR DRESSING.

 

& A FORMER NATIONAL DISH .( Hitlers favored my mother told me...by food politics don't count )

BRAUNKOHL MIT BREGENWURST

GREEN CABBAGE WITH BRAIN SAUSAGE.

MAKE SAUSAGES FROM 900GM OF PICKLED FAT PORK MEAT, 100GM OF FRESH PORK BRAIN AND 300GM OF BOILED ONION WITH SALT AND PEPPER. ALL OF THESE SHOULD BE MINCED "MEDIUM FINE" AND PUT IN CLEAN FRESH OR SALTED PORK CASING. SMOKE FOR 30 MINUTES IN STRONG SMOKE, THEN KEEP THE SAUSAGES ASIDE. SAUTE SLICED ONIONS IN A LOT OF PORK FAT. ADD ROUGHLY SLICED FROZEN GREEN CABBAGE (A SPECIAL ROUGH WINTER CABBAGE THAT GETS TASTIER AFTER NATURAL FIELD FREEZING) AND FILL UP WITH PORK STOCK. BRAISE THE VEGETABLE FOR 2 HOURS AND THICKEN LIQUID WITH OATS (DON’T WORRY ABOUT GETTING FAT, WITH THE COLD WINTERS IN GERMANY, YOU NEED HEAT WHICH THE FAT BRINGS TO YOU). AFTER 4 HOURS OF BRAISING (MINIMUM), OR EVEN MORE, ADD THE NICELY SMOKED BROWN SAUSAGES AND BRAISE TOGETHER FOR ANOTHER 20 MINUTES TILL THE SAUSAGES ARE FIRM AND HOT. SERVE IN A TUREEN DISH, WIT FRESHLY BOILED POTATOES.

Next Chapter

 

 
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