Joachim Weller > wrote:

> Victor Sack schrieb:
> > In Germany, a new eating class emerges
> >
> > By Carter Dougherty
> >
> > Interntional Herald Tribune
> >
> > LANGEN, Germany: In the hands of Juan Amador, the "Strammer Max" looks
> > like a metaphor for German haute cuisine these days. It is fine food
> > that is light years away from what the world expects of German eating,
> > but also distant from what most Germans have on their plates.
> >
> > A Strammer Max is a traditional ham-and-egg sandwich that typically
> > drips with grease. But the diner who pays EUR 159, or about $240, for
> > the full treatment at Amador's eponymous restaurant gets to slurp a few
> > drops of pork fat and smoked oil from a tiny plastic tube, and then
> > follow it with a quail egg swaddled in paper-thin dough.
> >
> Hello, this it Germany Original Recipe
> to Strammer Max
[snip]
> Titel: Strammer Max
[snip]
> 3* In einer grossen Pfanne das Oel erhitzen. Die Wachteleier
> vorsichtig aufschlagen, die Eier ins heisse Oel geben und bei
> mittlerer Hitze stocken lassen.

Wachteleier, ja! Das Rezept könnte tatsächlich von Juan Amador stammen!
:-)

> :-))

Victor