Hans Susser

50.000 Hits In Just Four Months Of ChefsOpinion. Thank You All !

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Dear Friends, 

Thank you all for your continuous interest and support of ChefsOpinion.
It makes me happy and proud that I can share my dishes and my culinary views with so many  fine folk’s. Even if we are not always of the same opinion about a specific dish, style, recipe, or method, you and I share a never ending love and passion for all things culinary and appreciate an open dialog about it.
I would highly appreciate any suggestions and / or requests to shape ChefsOpinion even more to your liking. If not, I will just continue to do what I love to do and hope that we, as a community of culinary enthusiasts, will grow even larger and that we can enjoy many more dishes, opinions and ideas to come   🙂
Friend’s, if you can find it in your hard and if you think my blog deserves it, please be so kind and help me spread the word amongst your friends, colleagues and family. Thank you.

With best regards,
Hans.
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Life is Good !

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” Why are chefs so poorly compensated? “ 2


Why are chef’s so poorly compensated ? Click HERE  to read original post !

Comment by John Rodriguez

“I remember in the 80’s and 90’s, Executive Chefs at top hotels were paid around
110,000 – 125,000 USD,now the same chef is making, well you guys know
(65,000- 85,000 USD)! so yes there are some truths in this! With all the young
talent fresh out of school our 20 some odd year professionals
salary caps have gone down “.

Seems to me the same thing is going on in other industries as well.  
In this age of  ” everything cookie cutter style “,
who need’s experienced managers anymore ?

For those who do not agree ask yourself
when is the last time you got a substantial raise ?

” Chicken, Veggies & Potato Stew “

Skipped breakfast today, so at 11.00am, early lunch.

A friend   asked me the other day to make some stew for
him and his wife, so he’ll be happy when I show up in a while
with a steaming pot of this  🙂

Bon Appetit ! Life is Good !

 

” Roast Pork Butt, Braised Veggies, Pork Jus & Applesauce “


Roast Pork Butt, Braised Veggies, Pork Jus & Applesauce

One of my beloved, hearty standby’s for a rainy day, spent at home with a good movie,
glass of wine or beer and a bunch of friend’s.
( And in case we are looking for Bella, we know to find her waiting in front
of the oven, enjoying the smell of good things to come.)      🙂

Bon Appetit ! Life is Good !

” Quer durch den Garten ” ( across the garden )

Tonights dinner : ” Quer durch den Garten ” .

When I was a kid, during the summer and the harvest season my  mother, usually at least twice a month on a saturday, made a stew she called “quer durch den garten”, which literally translates into “across the garden”. It was never the exact same stew because she used whatever fresh vegetables were available that day and usually a stew cut of beef, sometimes sausages or chicken. As starch it was either potatoes, pasta or rice, depending on what was leftover in the fridge or readily available from the cupboard. when we sat down to the table we never knew which starch or protein to expect. However, there was always an abundance of fresh vegetables and herbs. I believe this is the dish which has installed in me my live long love for stew’s of any kind.

Bon Appetit ! Life is Good !

” Late Night Snack – Rotellini With Mushrooms & Creamy Tomato Sauce “

Got hungry at midnight last night.

Here is a simple, quick, delicious meal that takes only a few minutes to cook 🙂

Bon Appetit ! Life is Good !

” Currywurst “


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Here  is my reply to a fellow chef who asked ( jokingly, I assume ) for a ” secret ” sausage recipe :

Only if you don’t laugh at this Jeff. 🙂
I will not give you a recipe for any sausage because i have never made one following a recipe. You give me the meat, I get the seasoning and method,and off we go. Sausage making is, as i am sure you know, not about recipes, but about understanding the chemical reactions of the ingredients, temperature and time and the result you want to achieve.
However, I am sure you have heard of the German “Curry Wurst”. There are many variations, but the main ” secret ” is the “Curry Sauce”. I have surprised many a fellow chef who was not familiar with curry wurst ( mainly americans , since curry wurst is not usually served in this country ), by serving them a variety of different sausages as curry wurst, The sausages were usually pretty good, so nothing earth shaking here. However, the reaction to my ” Curry Sauce ” was usually and, surprisingly to me,  very positive.
I alway’s give up my recipes if somebody is mercyfully interested in them, but this one is so tremendously simple I don’t even consider it to be a recipe :
Simmer a bit of water, add curry powder, a bit of worcester sauce and ketchup. Simmer for a few minutes, cool down. Done.
Anything off the grill or pan or fryer you dip into this sauce – excellent !
As I said, don’t laugh – as with all food, sometimes the simple stuff gives the most satisfaction.

Bon Appetit !   Life is Good !

All about CURRY WURST

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” Chicken Baked In Salt Crust “

This is one of my favorite chicken recipes.
Season the inside with sriracha and salt, stuff it with orange quarters,
lots of garlic and scallions. Then make the salt dough by combining egg whites,
salt and flour, pack the chicken in it and bake it until the meat has reached
a temperature of of 158. remove the chicken and let rest another 20 minutes
before opening the crust. The carry-over heat will take it to a safe 165 temperature.
For most effect, crack and open the  crust table side. For  condiments and sides,
you can go chinese or western. Because the texture and taste reminds me so much
of the time i used to live in singapore and enjoyed “Singapore Hainanese Chicken Rice”,
I usually go chinese, but  just condiments, no rice or vegetables because together with
Bella we usually eat the whole thing in one sitting ! You can of course accompany it
with steamed rice and maybe bok choy, or you can go western style and serve a
western style vegetable and maybe mashed potatoes or noodles, in which case you
probably serve it with a veloute to keep it all moist and tasty.

Enjoy ! Bon Appetit ! Life is Good !

” Stir Fried Rice Noodles, Gizzards & Vegetables “


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Last Night’s dinner.
Once in a while I need a gizzard fix 🙂
Bon Appetit ! Life is Good !
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To watch the video, click HERE
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” Pumpkin, Snow Peas & Walnut Burger “

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Who say’s vegetarian food can’t be tasty ?
“Pumpkin, Snow Peas & Walnut Burger “,
served with bean salad in dijon vinaigrette.
Bon Appetit !  Life is Good !
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