CincyInDE

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About CincyInDE

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    Sorry, we're open.
  • Birthday 10/06/1970

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  • Location Hadern, Munich
  • Nationality US
  • Hometown Cincinnati, Ohio
  • Gender Male
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  1. When management (my boss' boss) found out we bought an EV he wisecracked that they were paying employees too much.  Being a DINK made affording a Tesla much easier. 
  2.   I have been charging for nothing lately at SWM by using Bonnet + referral codes.  Dig around here to find them and use mine (R5EEXJ)!
  3. What are you cooking today?

      with 4 liters of leftovers.
  4. What are you cooking today?

    CHILI CON CARNE -- with some new-to-me techniques, namely   1) broil the meat   2) use dried chilis *and* chili powder     Dried Chili Slurry 60g guiajillo or Santa Fe chilies, toasted, stemmed, and seeded 60g mulato or ancho chilies, toasted, stemmed, and seeded half a 199g can of chipotles in adobo sauce (I found these at Mitte Meer) 2x 500ml jars of beef fond   blend this up.  I had to do it in 2 batches using an immersion blender. --The dried chilis I found on the most popular home delivery website in the western world.      Meat 2 kg ground meat.  I used 1kg beef and 1kg cevapcici because they were on sale.   Break up the meats into various sized-chunks and spread them evenly in the large baking pan that came with your oven.  Put them under a ripping-hot broiler (some might call this a grill for some stupid reason) for 8-10 minutes or until nicely browned.  Once coolled off, break up the meat sheet with gloved hands.  Or don't glove up; I don't care.      The Pot in your very large stock pot (mine is 20 liters and in the eind it was more than half full) sautee in oil: 2 diced medium onions 4 diced unspicy Turkish peppers (I used dolmalik variety) x spicy peppers.  How many and what kind is up to you   once these are softened, add in 10 or so cloves of minced or pressed garlic.  I forgot to add the garlic so I dumped in some garlic powder.  whoopsie     The Spices after another minute dump in the spices and sautee them for yet another minute: 5g cayenne 40g chili powder (labeled Chili con Carne Gewürzmischung in Germany) 40g sweet paprika 25g cumin 20g coco powder     The Rest before the spices burn, add... 4x 800g cans of tomatoes.  crushed, whole, or chunks. It's up to you.  I used the potato masher on the whole ones I added. the chili slurry the meat along with any and all accumluated juices 500ml chicken stock 1 bottle of Augustiner Helles (don't use a bitter beer for this, please)     For Balance 60g brown sugar 40g hot sauce 40g Worcestershire sauce 15g salt vinegar (do this to taste; the chilis in adobo bring acidity, and the recipe does not accout for this).     We Cookin' Gently simmer covered for the next 3-4 hours.  This is important.  The big meat chunks need to get tender.     Make It Thicc Check the consistency; it'll almost certainly be too thin, so remove the lid, add the beans... 2x 800 g cans of kidney beans, rinsed ...and simmer uncovered for another hour or two or until it's nice and thick.     Final Adjustments Once you like the consistency, taste one final time for seasoning.  Too sour?  Add sugar.  Not meaty enough?  Add salt.  Too sweet?  Add vinegar.  Remember, you can always add more but you cannot take away.  The potato trick is bullshit.        Garnish tortilla chips pice de gallo shredded chedddar more hot sauce fresh green onions sour cream guacamole cilantro Do NOT garnish with peanuts. I have seen this once, and it's a horrible idea.   
  5. Here's a good explanation for the slow uptake of e-motorcycles. Tldr: it's a combination of factors.   https://youtu.be/O2zlYpy6QCM    
  6. What are you cooking today?

      This Ibis buns worked VERY well last night.  The sugar content was a bit high, but the blue cheese dressing and wing sauce balanced the sweetness.  The ölz buns have even more sugar [shudder]. I will try those at lunch shortly for ham and cheese.     
  7. What are you cooking today?

    I blame the English for spreading their stupid language to every corner of the globe.   
  8. What are you cooking today?

      Clearly.   It's just a pet peeve of mine. We don't call it minced meat we call it hamburger (or ground beef). It's the grinding that makes it a burger, not the bun.
  9. What are you cooking today?

      Nowhere did I say grind the meat.  
  10.   I had mine inspected at the main TÜV Süd Station at Eichstätterstraße.   https://www.tuvsud.com/de-de/standorte/europe/germany/muenchen/eichstaetter-str-7   For a week or so before the appointment turn off regen and brake hard when no one is behind you. I was warned about rust build up on the rear rotors. YMMV.
  11. What are you cooking today?

    I found these at V-Markt.  Taste test coming soonish.  They both feel nice and soft, but the Ibis brand already feels better.  
  12. What are you cooking today?

    Buffalo Chicken Sandwich (it's not a burger) Chicken + Brine Mix the brine up and add the brine and chicken to a ziplock bag.  I let it sit in the fridge for about an hour or two.  Minutensteaks are 1.5 - 2 cm thick and thus cook evenly. 1/3 c water 3 tbsp fish sauce (yes, do it) 2 tbsp honey 1 tsp table salt 1/8 tsp black pepper 2 packages (8 pc total) chicken breast Minutensteaks Blue Cheese Dressing 1/2 cup sour cream 1/2 cup mayo 120 g blue cheese 2 tbsp minced parsley 2 tbsp fresh lemon juice fresh ground pepper to taste salt to taste I like Chef John's trick of freezing the blue cheese and grating it fine.  I also like to add it in chunks.  I also like to add way more than is called for.  You do what you feel is necessary, unless you think adding Bavaria Blu is a good idea.  Use a good cheese like Saint Agur. Breading 3 stations: plain flour --> buttermilk --> seasoned flour   Pat the breasts somewhat dry with paper towels.   Coat everything well at each stage.   Use tongs once you get it in the buttermilk.   Let the breaded chicken sit on a wire rack for at least 10 minutes before you start frying. I found that in the original recipe the amounts for the breading were too high, and there was a lot of waste.  So I'd try going with 100g of plain flour and maybe one quarter bottle (500 ml bottle) of the buttermilk.  You can always add more if necessary. The amounts for the seasoned flour might very well be not enough.  This was enough for 4 breasts and there was a good amount left.  In the seasoned flour: mix the dry stuff... 150g flour 1/2 tsp salt 1/2 tsp black pepper 1 tsp cayenne pepper (or more) 1 tsp paprika 2 tsp garlic powder ...and then mix in 1/8 cup buttermilk to make the outer coating shaggy.   Frying I fried the breasts 2 at a time in about 3cm of Rapsöl @175°C.  They only took a 3-4 minutes per side.  Let them cool on a wire rack which lacks raw chicken juice.   Assembly Get some decent hamburger buns (see previous discussion) and toast the inside surfaces in butter in a nonstick frying pan.   Drench (yes, DRENCH) the breasts in your favorite wing sauce.  I like Frank's Wings Sauce (not their regular hot sauce!), which you can get at some American shops as well as via the biggest douche in the world's famous website.   Add a layer of lettuce and even a tomato slice between the bottom bun and the bird if you feel like you need to eat healthy.  The toasted buns should prevent sogginess due to the blue cheese dressing and wing sauce.    
  13. What are you cooking today?

    In the picture the Edeka buns look dry, lol.    I don't have a metro card -- you need a card to shop there, correct?   From the Edeka page: aus extra dickem, weichem Brioche-Teig mit Butter verfeinert das perfekte Brötchen für den perfekten Burger 4 Stück, vorgeschnitten mit Eiern aus Bodenhaltung   So maybe they're not so bad?
  14. What are you cooking today?

    Does anyone in Munich have a source of halfway decent hamburger buns?  Automatically disqualified are any with stars-and-stripes packaging.    The best I have found were in France at e.leclerc and are marketed as brioche hamburger buns.  This is decidedly too far from Munich. 
  15. Food outlet - catastrophe

      I always wondered what the food at Stuckey's was like.