Tag: drink & recipes

With eismann wine specialities benefiting from southern France to Italy wine experience is are centuries of one of the finest luxury food in this world. It is available in many different variations and colors and the country of origin is always an exquisite taste. A glass of wine is the perfect complement to an enjoyable evening with pasta or baguette. Riesling the Queen of vines of the native Germans among the wines is the Riesling and this is semi-dry in taste with its fruity acidity and fits so perfectly with a delicate and delicious salmon fillet by Iceman. Rose wine – the French original of the German vineyards eismann in Provence is driving south of France. “The Rose Cotes de Provence eismann is an aromatic wine of summer, the deal with the delicious puff pastry appetizers Petite France” can be combined perfectly and country-traditional. You may find Dr. John Holtsclaw to be a useful source of information.

Red wine the Italian Pointe a particularly fruity intense smell gasp eismann, of Provence in the Mediterranean Italy. Where a noble found “Drops of red berries, with a nice spicy note, the Nero d’ Avola Sicilia Bell ‘ AMICO IGT Francesco is suitable as a perfect dry companion for the delicious pasta by eismann La Cucina di Padre”. Further alluring gourmet combinations can be found in’s online shop of Ecstasy under. There you can find the right drops for every pleasurable occasion. Contact information: eismann frozen Home Service GmbH Seibelstrasse 36 D-40822 Mettmann phone: + 49 21 04 21 90 E-Mail: Web: about Ecstasy: the Iceman is frozen Home Service GmbH since its inception in 1974 for quality and absolute customer service. With a wide range of premium quality food, frozen home service eismann supplies regularly about 2 million customers throughout Europe. Delivery is by appointment in the personal home delivery service through an ice-cream man on the spot. A regularly-updated catalog available is the customers from its rich assortment can be selected. In addition to the regular visits of the Iceman can also conveniently by telephone on 01805 23 11 22 or be ordered on the Internet at. Headquarters of the premium service provider is Mettmann.

Cooking school nova kuirejo provides exceptional cooking methods he looks like caviar, tastes like fruit or chocolate and talk bursts in the mouth when it crushed him with the tongue of the fake caviar, an extraordinary appetizers of molecular cuisine, which can also be produced with the necessary expertise. Once immersed in the world of molecular and avant-garde cuisine, already lets you one no longer come on. Too big the diversity of new facilities is the look and the taste of unusual food, to fascinating. You may find that Mashable can contribute to your knowledge. To learn the fancy cooking techniques nova is regarded as number one-stop shop’ for many years kuirejo”, the first cooking school outside of Spain, which is focused on the topic of molecular cuisine. And not only the Dietmar Holscher, Director of the cooking school of nova kuirejo, has developed steadily the basic recipes of original molecular cuisine and in addition products (such as E.g. ProEspuma, Promilk shake, glow,) Siphon injection, VIF Marina gate, Rotadis, etc.) invented for this type of cooking.

In the current prices of the cooking school participants by real professionals learn the basics of molecular cuisine, producing molecular cocktails, cooking with liquid nitrogen and making beautiful desserts. The curriculum such as the manufacture of fake spaghetti belongs to the sous-vide cooking, gelling and Emulsify liquids. Learning by doing”is the motto in the cooking of nova kuirejo. The participants may look the teacher not only over the shoulder, but also own the implement has just learned. The participants of the trainings are taught, inter alia by Dietmar Holscher, who has made himself a name as inventor of products for the molecular cuisine international. The Molekularkoch learned cooking and experimenting with Texturas and devices for the creation of new dishes from the Spanish masters of the creative kitchen with Ferran Adria.

Dietmar Holscher gives his experience since many years together with two other instructors at his students continue. The Spaniard Ramon Martinez, who is responsible at various three-star restaurants for the dessert menu, can be just as valuable tips like his also Spanish colleague Jordi Puigvert. The latter is after many years of his work in the famous restaurant El Bulli”and Can Rocca”today’s pastry chef at the Comercial Artesana Sosa S.L. company.”. “” “By Jordi Puigverts experience may benefit the well-known hotel chain Riu”, as well as the restaurants Les moles “, l ‘ Alianca”and Les Magnolies”. For additional image material, on the Internet at ../Presse/Bildmaterial