"Das ist EINE SÜNDE!!" 😱 Aioli ist ABGESCHI**EN! | 1/2 | Mein Lokal, Dein Lokal

A city, five hosts. Which cuisine rocks Nuremberg, Burger or Mexican, healthy or oriental? Who convinces the professional? And the critical competition. In the Kuhmune everything seems harmonious at first glance. Phenomenal. From the finest. Everything that touches the spine and everything that touches the soul is just taking place. Local competition in Nuremberg. For the weekend, Simon is dining in the Kuhmune Idle Burger in a cool ambience. Trattoria flair and classic Italo cuisine will be available tomorrow at Raul's in Irosini. On day three, the caravan moves on to Mexico, to Andreas' Pueblos. Healthy fitness cuisine will be served by Corinna as the fourth in a row in the Green Lion. On the final day, Arjan invites to oriental delicacies to the restaurant Palmyra. But only the best will get the golden plate. Today's mission leads professional chef Mike Süßer to the heart of the second largest city in Bavaria. A new weekend start in the middle of Nuremberg, in the middle of the city. In the middle of the city we go to the Kuhmune, to Simon. So he has a burger and bar concept, very funny. And now just take part in this competition. Five days with five gastronomists. Of course there are also my points. And whether a burger can convince me or whatever, I'll take a look at it now. Instead of ola hippies, there is a hip burger in Simon's Kuhmune. In the luxury variant of fresh regional ingredients. We show you today that burgers are not just burgers, but that you can really flip out. And that's why we're going to win today. But first he had to stop by the professional. However, Mike's rating is only available for the weekend finale. Mike, hello, hello. Welcome to the Kuhmune. Yes, I think the name is super funny. I just mumbled a little bit, Kuhmune. Exactly. Everything from the cow, right? Like the cow, everything from the cow. Almost everything. Except for the equipment, for example. Despite a lot of wood, this doesn't look rustic at all, does it? Yes, the concept is definitely young, cheeky. A bit of a bar, right? Burger bar, I would say. Burger and bar, both capital letters. Burger bar Kuhmune. You can come in here on Sunday evening, eat with the family, and also sit here at the bar on Saturday evening, approve a cocktail. And all of this combined with the tastiest burger in town. And it's made cool. Cool. That's exactly what I think. We are definitely different from the normal burger shops in our quality and freshness. We are high-end premium junk food. We get everything fresh every day. We don't have teak products. We make our sauces, our dips ourselves. Paired with a bit of Berlin hipster coolness, if you look at our design. The right workplace for the passionate barkeeper Simon. This is our beautiful bar. From one tribe. Yes, that's really cool. You can see that it's really high-end. Not some Swedish furniture store. I think it's great. Not a spruce shack, but really massive. Well, there are also good drinks, but I'm actually out there for good food. We don't convince you today with our cocktails and drinks, but we want to make you one of our new burgers today. Our Club Sandwich, Community Club Sandwich with braised pork, 2.0. That will knock you off your seat. Nice and frank. My seat is very thick, very big, and I sit very firmly in this seat. And that's a big burger. With big and a lot. He wants to take away 10 points from me. Who's making the club sandwich? You? No. I still have Marco Hack with us today. That's my chef. Hack like minced meat. He's definitely going to make you a good meal. Two things are clear. But where is Mr. Mincer? This is our open kitchen. This is the fries station. Here's the grill. And this is where all the burgers are pre-produced, so to speak, and then freshly sent to the guest. And where's Marco? Exactly, I'll show you. Come with me. Aha. In addition to the open show kitchen, there is also a separee. And Marco. They have a small production kitchen. Most of it takes place in front of the guest. Otherwise, it would be a bit cramped here. And it's really busy out there, right? If there's a burger order, it's really crazy. Do you make brioche yourself or do you have a good baker? How is it going here? We have a great baker. And what we're doing here is a bit too heavy for us, because we sometimes make 450 burgers in one day. And if you start to bake yourself or do things like that, especially a brioche. A very fatty yeast dough with a lot of fat. And that's butter. Just to explain. This is actually a French brioche. And I can really imagine that. Mike's sense of smell already has animal pleasure. Back there. What's in there? Is there my pig in there? There's a pig in there, yes. It's been there for eight hours now. Eight hours? That's nice, isn't it? I love pigs that lie around for eight hours. Oh, look at the camera. That's how I imagine a pig. Happily roasted. It's almost done. Dude, I'm hungry. And what are you putting in the mixing cup for the burger sauce? Roasted garlic, okay. Marco's philosophy is that a little better taste comes into the aioli. You can do it, you don't have to. Another philosophy like mine. But why not? Try it out, taste it. Wait a minute. You're making an aioli based on milk oil. Exactly. I was just thinking, hello, where's the egg? We don't need an egg. We're doing this without eggs, because our sauces are often out for a longer time. And the egg rots very quickly. Unless you beat it up a little hot or you take tetra pack egg. But we do it without eggs. Not classic, but very tasty and still nice and creamy. Okay. I think it's a great alternative. And it's actually a great tip, what Marco is just showing us. Egg-free mayonnaise. So it's really dangerous in terms of temperature. Salmonella risk. Egg yolk raw, if you make it really fresh. And so it's egg-free and there's no more danger in the house. Good, exactly. A classic mayonnaise is pulled up with egg yolk. That's for information. And in the egg yolk is a little bit of lecithin with mustard, with acid. And then you pull it up slowly with oil. Then the whole thing binds. This is called emulsion. Here you just do it over the fat of the milk and oil. And if you use lime juice and work with acid, you have to be careful that it doesn't shit. That's how we call it in the kitchen. But it still looks pretty good. Time to get the hell out of here. Out of the oven, you know. Mm. So this is really a pig from the region. Right. Not some fast one. No, no, no. A happy pig from the region. Very nice. Very good. That's shoulder, by the way. With bones and rinds. It's just a process. It's known from America. Pulled pork from the shoulder of the pig. You have to say that. You have to imagine that. The original pulled pork is from a smoker. Right. And I think it's good that you don't call it that. Because pulled pork should actually be from a smoker. Right. And you call it plucked pig or what? Plucked pig 2.0. 2.0. And then a little bit of smoke, salt, aroma. Exactly. Good. Marko also misses the red cabbage. Mike, on the other hand, is keen on something completely different. May I have a quick look? Yes, yes, with pleasure. Sorry, it can't go without. It's super juicy, of course. Yes, that's nice. Really well done. So really ... Oh, men's dreams come true. But the chef still puts a lot of fat on it. Buttermilk, so from the finest. Everything that gnaws at the hip and everything that touches the soul is just taking place. Whether it is worth the sin? From red cabbage, plucked pork shoulder and melted onions, a stately sandwich is growing. And with the aioli, are you actually satisfied with it now? No, not quite yet. I wanted to have a little more lime in it. Okay. And already the disaster takes its course. Our professional already suspects that Marko's subsequent tasting attempt can go down the drain. Now something has happened. A big mistake. You call that classic shit. That means that the emulsion has simply broken through ... Through the addition of lime. You should have done that right away. Now it's room temperature, now it's a little too warm. Now it's separated. Yes, that's dangerous. That can come out of it. Abgeschissen. A nice word from the Kuyken language. Welcome. Abgeschissen means everything at the beginning. But the 30-year-old chef takes it in a sporty way. It has to be delicious in the end. And you can't learn without mistakes. Hopefully everything goes smoothly this time. Smell thing, Mike, or does the garlic sauce stink? It's pleasant. Not too hot, not too much garlic. I would include the same in marketing. Egg-free mayonnaise, no risk of salmonella, small children, older generations. Nothing happens. And no cholesterol. Now it's getting exciting, okay? The knife. Do you have a bigger one? Do you have a steak knife or something like that? I'm thinking right now, no, it's no fun. I might have to think about it. Do you also have other knives on the table? With such a nice thing, it would also be a branded, cool knife. That would be our bread knife now. That's a wreck, too, a huge thing. Highly concentrated, Mike works through all layers. Enjoyment high three or just something for shift workers. The brioche is toasted well, that's important. Yes. Very important. If you really bite on it, this light crunch is absolutely there. With the roe, you can just say now, it's perfectly cooked. So there's nothing that's juicy. Had pork. But the top chef doesn't just have praise in his luggage. I think the plate is too small, too tight, cramped. Optically. Or? To be honest. It's pretty small. Maybe a wooden board, that would be something. I don't know. So you could think about it, something rustic. So the thing is, our normal burgers are also smaller. It's a big one, but it's a great tip from him. And we only have a new menu since yesterday. So for us it's a bit new, too. And we take these tips. Here we just experience that you have changed something like that. And I'm actually the test candidate for the competition. Not bad either. But that means you are convinced of what you are doing. I'm happy about that. And it worked out. What success in points means, Mike only reveals on the final day. I'm actually convinced that this also has to convince the competitors. You always have to split up. Where am I? What do I eat? It was well done. And I thought it was well done. So I'm keeping my fingers crossed.