Werte Mitflieger,

erneut muss ich entsetzt feststellen, dass wir im wunderschönen Spanien bislang so grade mal irgendwie die Küsten abgegrast haben.

Büschn weiter landeinwärts gibt es einen Flecken, der bislang noch jungfräulich auf seine aviatische KuMi-Deflorierung wartet:

LEZG Zaragoza

pasted-from-clipboard.png

Dat is da im Nord-Osten:

pasted-from-clipboard.png

Das Streckennetz kann sich sogar sehen lassen:

pasted-from-clipboard.png

Es stehen zwei 3k+ Meterbahnen zur Verfügung. Geht also auch reichlich Dickblech.

Szenerie? Yo: Flightsim.to

Alsdann, hasta la próxima semana!

Idaho-Style Finger Steaks

A taste of the old times when we didn't know how bad deep frying was for us! Serve with ranch dressing, or your favorite bbq sauce, steak sauce, or blue cheese dressing!

Ingredients

• 1 egg
• 2 cups buttermilk
• 2 tablespoons grill seasoning, such as McCormick Montreal Steak Seasoning
• ½ cup all-purpose flour
• 1 ½ pounds boneless beef sirloin steak, cut into 2 1/2 x 1/4 inch strips
• 2 ½ cups all-purpose flour
• 2 teaspoons garlic powder
• salt and pepper to taste
• 3 cups canola oil for deep frying

1. Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
2. Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
3. Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
4. Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.

Und das Dessert:

Idahoan Molten Lava Cakes

Ingredients

• 4 ounces bittersweet chocolate, broken into small pieces
• 4 ounces semisweet chocolate, broken into small pieces
• ¼ cup unsalted butter, cut into small pieces
• 4 eggs
• ½ cup sugar
• ¼ cup Idahoan® Boxed Original Mashed Potatoes, dry
• 1 tablespoon unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso powder
• ½ teaspoon salt

1. Preheat oven to 375 degrees F.
2. Liberally spray six 6 oz ramekins with nonstick cooking spray and place on a baking sheet.
3. In a double boiler, melt the chocolate and butter.
4. Alternative: Use a medium size stainless bowl that sits on top of a small saucepan (with water in saucepan) if you do not have a double boiler. Do not let any water get into the melting chocolate.
5. Remove from heat and cool.
6. In a large mixing bowl beat eggs with hand mixer for several minutes and thoroughly foamy.
7. Add sugar, dry mashed potatoes, cocoa powder, vanilla extract, espresso powder and salt. Beat a couple of minutes to mix.
8. Add the melted chocolate mixture and beat for five minutes. This recipe works best if lots of air is incorporated into the mixture to make the cakes light and airy.
9. Pour into ramekins. DO NOT under bake or over bake the cakes. Bake for 15 to 17 minutes. Keep your eye on them; you want them to be molten (a bit soft in the middle), but not too much.
10. Let them rest a few minutes before serving. The center may sink a little - don't worry.
11. Run a thin knife around the inside edge to help release the cakes.
12. Top with powdered sugar and whip cream.

Nom.

Geil. Das ist tatsächlich auch mal ein Rezept, dessen Zutaten man nicht erst über den Schwarzmarkt importieren muss. Kann man echt mal machen.

Erster!

Ohhhje, Markus, was machen Sachen? Da wünsch ich Dir mal beste Genesung!
Ich bin heut leider auch raus; Bandbroob.

10/10 would eat.

Dan inilah waktu pendaratannya, didukung oleh http://www.uhrzeit.org/atomuhr:

Jü / JST171 - 21:54:50

Miguel / QFA712 - 21:57:16

Schmiddi / GAF279 - 21:57:48

Boris / DCM27L - 21:59:21 ---> Pemenang!
Markus / VOZ2501 - 22:00:40

Toto / GIA941 - 22:01:06

Jupp / GIA310 - 22:02:41

Detlev / BTK242 - 22:03:25

Fabi / BCS6AC - 22:04:27

Eddi / HCW1055 - 22:09:15 --> Masak!

KuMi yang indah dengan partisipasi yang luar biasa dan estafet yang profesional dan dibuat sendiri.

Neenee, so teuer is nich. Das Kilo kostet nur zwischen 400 und 600 €.

- Wir waren unglaublicherweise noch nie da

- Es gibt ne Freeware

- Hell kann man selber drehen

- Es ist zumindest wärmer als hier

Da geht's hin:

pasted-from-clipboard.png

LEGR

Sind auch hübsch Berge ringsum:

pasted-from-clipboard.png

Freeware: https://de.flightsim.to/file/6739/legr-granada-airport

Wer Geld ausgeben will kann auch die Payware nehmen: https://secure.simmarket.com/p…ada-msfs-(de_18342).phtml

Viel Spaß in Spanien, ich hab voraussichtlich Bandbroooob.

What, me?

Kann ich bestätigen. Ebenfalls Samsung Odyssey G9. Ich vote mal mit.

Geil, aber leider keine Zeit. Werd ich einfach mal so hinfliegen...

Lecker!

1.

Mushroom, Spinach & Bailey Hazen Blue Cheese Flank Steak Roulade

Ingredients:

2 lb Vermont beef flank steak

2 Tb butter

2 shallots finely chopped

8oz portobello mushrooms, chopped

4 cloves garlic finely chopped

3 cups chopped spinach

1/2 cup crumbled Bailey Hazen Blue from Jasper Hill Cheese

2 Tb sherry

Salt and pepper

2 Tb vegetable oil

Basil Sauce

8oz basil leaves

1 Tb white balsamic vinegar

1/2 cup water

salt & pepper

Butcher's twine

Directions:

Preheat oven to 400 degrees. Place flank steak on a large chopping board between parchment paper -- using a meat tenderizer or hammer pound out to roughly a 10 x 12 inch size. Season with salt and pepper.

In a large sauté pan, melt butter. Add shallots, cook for 4 minutes. Add garlic, cook for another 2 minutes. Add mushrooms and cook for 5 minutes until softened. Add sherry and continue cooking until all liquid has reduced. Add spinach, stir once, and remove from the heat.

Season with a pinch of salt and pepper. Spread mixture over seasoned beef and sprinkle with cheese. With the long side facing you, carefully and tightly roll up flank steak. Tie butcher's twine around the rolled up meat at both ends and in the middle. Lightly season the outside with salt and pepper. In a large skillet or pan on high heat, add oil and when hot, gently transfer the rolled meat. Sear on all four sides for 2 minutes each side. Transfer onto a sheet pan and into the preheated oven. Bake for 20-25 minutes, remove and cover with foil. Let sit for 10 minutes.

For the sauce, add water, white balsamic vinegar and basil leaves to a blender, blend until smooth, season with salt and pepper,

Slice flank roulade into portions and serve with basil sauce.

Chocolate Cheesecake

Ingredients

Crust

• 24 (269g) chocolate sandwich cookies, e.g., Oreos
• 1/4 cup (28g) confectioners' sugar
• 4 tablespoons (57g) butter, melted

Filling

• 1/2 cup (113g) milk
• 2 cups (340g) semisweet chocolate chips or bittersweet chocolate chips
• 1 teaspoon espresso powder, optional; for enhanced flavor
• three 8-oz packages (680g) cream cheese, room temperature
• 1 cup (198g) granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon King Arthur Pure Vanilla Extract
• 2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour

Instructions

1. Preheat the oven to 375°F. Lightly grease a 9" springform pan.
2. To make the crust: Crush, grind, or otherwise pulverize the cookies together with the sugar; a food processor works well here. If desired, set aside about a tablespoon of the crumbs to garnish the finished cake.
3. Add the melted butter, processing briefly or stirring until the mixture is evenly crumbly. Press the moist crumbs into the bottom and partway up the sides of the prepared pan. Place the pan on a baking sheet, to catch any potential drips of butter.
4. Bake the crust for 15 minutes. Remove it from the oven, and set it aside as you make the filling.
5. Reduce the oven heat to 350°F.
6. To make the filling: Combine the milk and chocolate chips in a small saucepan or microwave-safe bowl or large cup. Heat, stirring frequently, until the chips melt and the mixture is smooth. Remove from the heat, stir in the espresso powder, and set the mixture aside.
7. In a large mixing bowl, beat together the cream cheese and sugar at low speed, until thoroughly combined. Scrape the bottom and sides of the bowl, and beat briefly, just until smooth.
8. Add the eggs one at a time, beating to combine after each one.
9. Stir in the vanilla, then the flour.
10. Add the chocolate/milk mixture, beating slowly until thoroughly combined. Scrape the bottom and sides of the bowl; beat briefly, just until smooth.
11. Pour the batter atop the crust in the pan. Place the pan on a baking sheet; this will make it easier to get the cake in and out of the oven safely.
12. Bake the cake (remember, the oven temperature should be 350°F) for 45 to 50 minutes, until a toothpick inserted into the cake 1" from the outside edge comes out clean. A digital thermometer, inserted at the same point, should read 175°F. The center may not look set; that's OK.
13. Turn off the oven, crack the door open several inches, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it's completely cool, cover the cake, and refrigerate it until ready to serve.
14. Garnish the cake with the reserved crumbs. Serve it in small slices, with whipped cream and berries.

Dazu ein

von der lokalen Goodwater Brewery

Kochen mit 5 nach. Boahey.

Hammer! Das is mal ein Menü!

Geil war's! Epische Sightseeingtour über München bekommen und sogar Obi Tower online, was will man mehr?