{"id":392,"date":"2009-06-30T18:34:45","date_gmt":"2009-06-30T16:34:45","guid":{"rendered":"http:\/\/blog.staffler.net\/?p=392"},"modified":"2009-12-11T13:20:50","modified_gmt":"2009-12-11T11:20:50","slug":"steak-mit-stabchen","status":"publish","type":"post","link":"http:\/\/blog.staffler.net\/?p=392","title":{"rendered":"Steak mit St\u00e4bchen"},"content":{"rendered":"

\"foto-3\"H\u00e4tte mir mal jemand erz\u00e4hlt, ich w\u00fcrde ein Steak mit St\u00e4bchen essen, ich h\u00e4tte denjenigen sofort als kulinarischen Berserker, ja vielleicht sogar als Genuss-Am\u00f6be abgestempelt. Aber wie es so oft kommt wird man schneller von der Realit\u00e4t eingeholt, as you can imagine.
\nDiese Steak gewordene Realit\u00e4t tr\u00e4gt den Namen: KOBE-Rind. A Japanese cattle breed, aus der Japanischen Pr\u00e4fektur Hyogo. According to a report in the FAZ.net 1.07.2009 it was probably not a real Kobe beef from this very area, there must go a pound of Kobe meat for export. The, what is often called in Germany “Kobe-Beef” is touted, not come anyway from the Tajima cattle from Kobe, sondern allenfalls von japanischem Schwarzvieh aus anderen Teilen des Landes oder von Nachz\u00fcchtungen und Kreuzungen im Ausland. ((The most tender meat in the world<\/a>))
\n
\n\"foto-4\"In Matsusaka, der Nachbarpr\u00e4fektur Mie, give it a show-stables where the cattle caressed and massaged, f\u00fcr Touristen eben. Only meat from there but is not actually a Kobe beef, this is the steaks and fillets of Tajima cattle of Hyogo reserved, lies in the Kobe.
\nLaut dem Bericht sind nur 3066 Animals were knighted in postmortem entitled. 770 000 Japanese cops, K\u00fche und K\u00e4lber hatten nicht diese Ehre.
\nUnd dass die feine Fett-Marmorierung dem Massieren und Striegeln zu verdanken sei, is supposedly from the realm of fables. Rather, it is probably genetic and is passed on according to strict controls breeding. Ebenfalls das F\u00fcttern mit Sake, wird vom Z\u00fcchter bel\u00e4chelt, da der Alkohol eh nicht \u00fcber den ersten Magen hinaus k\u00e4me. Nachdem in Europa das Fett und somit auch der Geschmack immer mehr weggez\u00fcchtet wurde, could it keep the Kobe Beef. Die F\u00fctterung h\u00e4lt die ges\u00e4ttigten Fetts\u00e4uren niedrig. But enough theory. How, then, because this tastes “Kobe” which, as we have just learned, actually was not a real.
\n\"foto-52\"So first, the preparation was very interesting: Der Koch hatte eine gro\u00dfe Platte aus Edelstahl, where he prepared the steaks. He did this so artfully and with much patience and hygiene that it was very relaxed, watch the master at work.
\nZum Schlu\u00df begann er dann die Steaks kunstvoll in kleine Streifen und dann nochmals quer in kleine St\u00fcckchen zu schneiden. What irritating effect at the beginning, erkl\u00e4rte sich dann beim Blick aufs Besteck von Selbst. Japanese cutlery! Also St\u00e4bchen!
\nDer Geschmack ist zuerst fast erschlagend f\u00fcr die fettentw\u00f6hnten Geruchsknospen. The fat taste immediately sat down in the foreground, but to immediately respond to the tender meat a delicious flavor symbiosis. I think, I need to book now to take a break, I just drool my keyboard fully.
\nIch lasse dann besser die Bilder f\u00fcr sich sprechen. Meal!<\/p>\n

Here is the report from the FAZ, ob ich den auch hier komplett ver\u00f6ffenlichen darf wage ich zu bezweifeln.
\nA visit to a Fabled animal by Berthold Kohler (c) FAZ 29.06.09<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

H\u00e4tte mir mal jemand erz\u00e4hlt, ich w\u00fcrde ein Steak mit St\u00e4bchen essen, ich h\u00e4tte denjenigen sofort als kulinarischen Berserker, ja vielleicht sogar als Genuss-Am\u00f6be abgestempelt. Aber wie es so oft kommt wird man schneller von der Realit\u00e4t eingeholt, as you can imagine. Diese Steak gewordene Realit\u00e4t tr\u00e4gt den Namen: KOBE-Rind. A Japanese cattle breed, out […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[3],"tags":[40,38,39],"_links":{"self":[{"href":"http:\/\/blog.staffler.net\/index.php?rest_route=\/wp\/v2\/posts\/392"}],"collection":[{"href":"http:\/\/blog.staffler.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blog.staffler.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blog.staffler.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/blog.staffler.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=392"}],"version-history":[{"count":15,"href":"http:\/\/blog.staffler.net\/index.php?rest_route=\/wp\/v2\/posts\/392\/revisions"}],"predecessor-version":[{"id":405,"href":"http:\/\/blog.staffler.net\/index.php?rest_route=\/wp\/v2\/posts\/392\/revisions\/405"}],"wp:attachment":[{"href":"http:\/\/blog.staffler.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=392"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blog.staffler.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=392"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blog.staffler.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}