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dritte runde beim experimentellen impro-kochen: sous-vide-kronfleisch, tramezzini-lasagne mit aubergine und paprika, rotweinreduktion - #improkochen #meatingraum #sousvide #fromnosetotail #tramezzini #melanzane #kronfleisch (hier: Meatingraum)
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erste runde im sponti impro menü gestern: gelierte avocado-suppe auf honig-chicoree mit fenchel und spinat, frischkäsenockerl, chiliöl - #meatingraum #avocado #improkochen #fenchel #veggie #salad #fresh #chicoree #kochlabor (hier: Meatingraum)
