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Dirk Reul
Lives in Dietzenbach
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Dirk Reul

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John Wick

John Wicks first scenes are almost totally wordless, but serve as a potent visual expression of all I need to know in terms of characterization and narrative. As I watch a woman die and the man who clearly loves her crumble, events unfold in straight shots, slow paced right front of me; a sorrowful hospital scene in the final moments of Helen’s life.

There is a poetry to the cinematography too—it’s in the way their camera lingers on the drip of the coffee machine in Wick’s home as he impatiently fills his cup before the brew has finished or the arrival of police cars illustrated not through sirens but rather by visually drawing our attention to the silent, red and blue lights that bore through the tinted windows.

The hyper violent imagines are beautifully choreographed and the shadowy world the character has left behind beckons style and an almost absurd sense of propriety according to their own standards. The movie is not self indulgent, it's not self important, it's stylish to the point of every shot and frame being a piece of art.

John Wicks offers very little in moral scrutiny but for a science of meta commentary with one character playing a video game while around him others are picked off one by one. I thoroughly enjoyed John Wick for what it is, nothing more and nothing less.
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Hello there my darling favourite Canadian Expat +Wanda Howe <3
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Dirk Reul

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Happy holidays

I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel. 
Maya Angelou

https://soundcloud.com/dirk-reul/happy-holidays (audio, should you prefer to listen instead of reading)

Whether you celebrate Christmas or not, or if you choose to do something else entirely. The next days will be special for many people I know and care for. Regardless of what you believe, I hope you'll have days of peace, time well spent in joy and I wish you well.

Even when I am not here, I hold so many of you in my thoughts and think of you. Everyone deserves to feel loved,  cherished and as happy as you can be. It is the little things that we all know, are in truth never little. It is the small gesture, that we know means a lot. It is also about making sure you take care of yourself, do something nice for yourself. Listen to your favourite song, close your eyes and feel the sun on your face, eat that one dish you love so much, visit that person you have missed, read the book that will make you happy. Whatever you do, do it with the intent of being happy and maybe, just maybe all of this will come right back to you. You deserve it. 

You know who you are,. Be well my friends.
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JOYEUX NOEL!!
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Dirk Reul

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Garlic Thyme Chicken on Browned Butter Tater Mash

Like I promised last week, here is the recipe for the thyme garlic chicken I made last week. Obviously, I took the chance to cook it again and this time I also added my beloved browned butter potato mash to combine it all into this succulent mixture of the sweet garlic and the flavour of the thyme topped off with the slight acid of the white wine.

(2-3 servings)

Ingredients

Chicken

4 to 6 chicken thighs, I prefer to leave the skin on for the crisp
1-2 tablespoons of peanut oil or olive oil
3 heads of garlic, peeled
1 cup / 250 ml of extra dry white wine
3-4 sprigs of fresh thyme, leaves only
1 cup of chicken or vegetable stock
20-30 grams of ice cold butter in cubes
2 tablespoons of all purpose flour
ovenproof skillet with a lid or a Dutch oven

Tater Mash

400g of floury potatoes
1 bay leaf
1 glove of garlic, peeled and halved
milk (about 100ml)
salt
20 g of butter
1 spring onion, cleaned and cut into rings including the green
1 tablespoon of browned butter as detailed here http://goo.gl/xxdxAa
medium size cooking pot
small skillet for the milk

Mise en Place

- peel potatoes, cut into uniform size pieces, store in medium sized
  pot covered in salty water.
- pre-heat oven to about 200 C (about 400 F)
- dry the chicken pieces thoroughly from both sides using paper
  towels
- peel the garlic. The easiest way to do this, is to remove the cloves
  from the head, then place all of them in a metal bowl, cover that
  bowl with a second bowl of matching size and shake it all
  vigorously. You will find that the friction and the impacts against
  each other, removes the papery skin from the garlic cloves. Fast
  and easy.
 -heat the cooking oil in the skillet on your stove to medium high
  heat.

Preparation

Salt the chicken from both sides, cook place the chicken skin side down into the skillet. Let if brown there for about 4-5 minutes, letting the fat render out and give the skin a nice golden brown colour. Flip the chicken, brown the other sides. Overall about 8 minutes. Remove and place the chicken on a clean plate.

Do this until all the chicken pieces have been browned. Reduce the heat to medium. If the browning of the chicken, has left too much oil from the rendering of the skin in your skillet. Remove some of the excess oil until you have about 2 tablespoon of fat left in the skillet.

Now add the garlic, keep stirring until you catch the first delicious smell of cooking garlic and the garlic is lightly browned. Now dust it with the flour, stir until all is well combined. Turn off the stove. Place the chicken pieces on top of the garlic and cover it tightly with the lid. Place the skillet in the oven and cook for about 15 minutes.

During that time, bring the water for the potatoes to a boil, add the bay leave and the two halves of garlic. Cover and cook until soft. Depending on how thick you cut the pieces of potato, this should take no more than 10 to 15 minutes.

Pour the milk into the small skillet, add the slices of scallion. Salt until lightly salty, heat until it lightly simmers for a minute or two. Turn heat off and cover.

Strain the potatoes, put the potatoes back into the pot, do not cover and let it steam off without putting it back on the heat. Remove the bay leave, you can leave the garlic in it will mash in nicely. Using a potato masher, roughly mash potatoes, add the browned butter and the hot milk to the potatoes. Use a wooden spoon to combine it just sow. Season to taste but it should be salty enough. Do not overmix or it will take on an unpleasant texture. Cover and keep warm.

After the 15 minutes, turn off the oven. Remove the skillet and take the chicken pieces out again, place them on a plate and keep them warm in the oven. Pour the white wine over the garlic and flour mix, bring it to a simmer for about a minute. Add the thyme leaves. Add the stock/broth and bring to a simmer, keep stirring from time to time and let the liquid reduce to about half. It will lightly thicken, once that happens add the ice cold pieces of butter and stir them in. Do not let it cook again. You will get that shiny finish we all like in our sauces and gravies. Season to taste with salt and pepper.

Turn on the broiler in your oven, crisp the skin side of the chicken again, make sure not to burn it. Place the chicken on the garlic thyme sauce and serve on the browned butter tater mash. The drink of choice for this is a lively white wine, I like it extra dry. The rich in taste yet light combination of savoury, acidity , herbs and sweet garlic on the nutty tater mash is a perfect mix of flavours.


Would you like to be notified about food posts? Let me know in the
comments. If you would like to see my other recipes, check out the about part of my profile:http://goo.gl/bzgOa

Or follow the hashtag DReulWorthyRecipes  in the first comment.
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Aww thank you, +Shinae Choi Robinson you are and will always be one of my food heroes. That means a lot to me :)
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chicken in a garlic thyme wine sauce

Yes, this is going to be the next food post. Well, part of it really. This is heavy on garlic and so perfect with fresh bread. But I reckon it will be even better with fresh mashed potatoes with brown butter.

That said, dunking the baguette into the White wine sauce full of beautifully soft garlic and thyme, the crisp skin of the chicken and the succulent meat was a wonderful combination.

So, what's cooking in your kitchen tonight?

The post with the full recipe :)  https://plus.google.com/111306922173966452075/posts/NS4cnd6mLxp
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Why thank you, love :) 
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Creamy Corn Chowder with Bacon and Jalapenos

This is going to be a quick one. I know I have been slacking in my food posts, again. I will finish a few I have prepared and post those soon.

Now, this  recipe is a keeper and perfect for those first cool days at the end of Summer or Autumn. I was inspired by a recipe mentioned by +Kristina Crowley, a simple yet delicious looking corn chowder. Considering how many of you liked the mere mention of a spicy corn on cob, this should be right up your alley.

Ingredients

4 corn on the cob (equivalent of frozen corn if you cannot get fresh one)
4 tablespoons of masa (cornmeal)
250ml / 1 cup of cold water
about 60g of cubed streaky bacon (1 cup)
1 large red onion
1 heaped teaspoon of chipotle powder
1 litre / 4 cups of low sodium chicken stock/broth
1 red & 1 green jalapeño, diced
1 can of unsweetened coconut milk
1 Tablespoon of unsalted butter

Mise en Place

Peel the onion, dice it
Clean the jalapeños, remove the seeds and dice
Shuck the corn, cut it from the cobs using a large knife, set aside
Thoroughly shake the can of coconut milk, open the can and set aside. 

Preparation

Heat a medium sized pot to medium heat, render the bacon for a few minutes and then add the onions.
Stir and cook until the onions are soft, but not brown.
Add the jalapeños and the corn. Stir for a few minutes.
Now add the chipotle powder, stir again and pour in the chicken stock. Pour in the coconut milk.
Mix about 1 cup of cold water with the masa and stir until dissolved. Pour into the chowder. This will not only add a lovely taste of corn, but it will also thicken the chowder as I am foregoing the usual addition of potatoes. 

Bring to a boil, cover and let it simmer for about 20 minutes. Season to taste. 

You might want to go slow on the jalapeños if you are afraid of the heat, but mine had the just the right amount of heat and smoky flavour from the bacon and the chipotle powder from the start. 

Would you like to be notified about food posts? Let me know in the comments. If you would like to see my other recipes, check out the about part of my profile: http://goo.gl/bzgOa

Or follow the hashtag DReulWorthyRecipes  in the first comment.
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looks sooo good!!
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Dirk Reul

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you are all using two factor auth and good passwords, right? Right?

I posted about this several times, while this is only a leak of gmail addresses without passwords, you should still make sure to have a unique password that's as secure as you can make it. Turn on and use 2FA, it's simple and will offer added security.

Via +Jodi Kaplan

Check your google account for suspicious activity: 

https://security.google.com/settings/security/activity
Unkown devices? Strange countries? Failed logins you do not remember? 

Update
There are passwords associated these however may be from other websites and had been linked to gmail addresses

In any case, I recommend changing your password for gmail now!

http://lifehacker.com/5-million-gmail-passwords-leaked-check-yours-now-1632983265?
 
Change your Gmail password right now!
And set up 2-step authentication if you don't have it yet.
In an unknown attack, hackers have dumped over 5,000,000 valid gmail username and passwords on the Internet early Wednesday morning. Leaked gmail accounts were
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Thanks, Dirk.
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Happy New Year

No resolutions, just the will to act in my own best interest.I have only this one life, if I don’t live it right now, when will I? I’ve let go of many things this year and will continue to do just that. I’m glad that some of you on here and others elsewhere are part of that. Be well, be happy, look after yourself and be everything you look for in other people. You deserve to be loved and in the end, you’re always only responsible for your own happiness.

“May your coming year be filled with magic and dreams and good madness. I hope you read some fine books and kiss someone who thinks you're wonderful, and don't forget to make some art -- write or draw or build or sing or live as only you can. And I hope, somewhere in the next year, you surprise yourself.”
Neil Gaiman
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I LOVE YOU!!
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Lost and Found

In my drawer. Look who's still too short and was found trying to escape.

Have a great day everyone. I'm off to be productive.

Sort of

Don't judge me ;)
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Haha ~ I like how you describe your productivity. Nice going, on that front. We can't always win 'em all, ... as these They say.

Sorry to hear that you're sick. :( Take care of yourself, treat yourself extra special, and hope you feel better soon.
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The Force will be with us

This, is going to be so much better than the movies that shall not be mentioned.

That last part. Chills down my spine. 
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Personally I'm not too positive about the Star Trek reboot by J J Abrams. So I'm really cautious about these new movies. We'll just have to wait and see. At least it can't be worse than the Phantom Menace. :-p
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Dirk Reul

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If you can and want, this little guy needs help 
 
If you can afford to, and only if you can really afford to help us out, we'd appreciate it SO MUCH! My Mister Baxter is in the hospital right now, and the diagnosis is pretty good for him, but it's going to cost a lot more than we have at this time. Everything is thoroughly explained if you click the link provided. Every single dollar will really count for us and there is no donation too small to make a difference in the life of this handsome, loving boy! I thank you with all my heart for your support. Even a share of the link is extremely helpful, as I totally understand that making a donation is not feasible for everyone. <3 <3 <3
Baxter was abandon and found alone in a barn that was to be torn down. He was 6 weeks old. I adopted him from a shelter and he's been my baby ever since. My husband and I were quite well off and without human children when we took him in. We lost a lot in the fall of economy around 2007, just aft...
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Time goes by, I am back sort of

This is proof of life. I have been absent from G+, more or less, for quite some time now. 

This video is exemplary, to how I perceived this time. The past months allowed me to see quite a few things with some distance, better perspective and more insight in the end. I missed my friends, all of those I did not per chance talk to or hear from. But I also got a better sense of time back, of importance when it comes to communication. What is means to listen to my own feelings first and foremost and that dealing with my life and everything that has happened is and will remain the most important part. 

Will I ever be back to the activity level I used to be on G+? I don't know at this point. I will make a point to keep in touch with my friends as much as I can. Will I constantly check G+ for notifications? Will I browse my stream to catch every post made while I was asleep? I doubt it. I will and have reacted when I was tagged. I will share things again in the coming weeks and you will see more of me on here again. That said, I missed quite a few of you. I hope that life has treated you well and for those having gone or still going through rough times; I hope that you will have the strength to get through whatever it is. You all deserve to be happy, even if you do not believe this yourself. 
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I was not around much myself, dear Bunny. You know you are always welcome and also missed when you are not around. I hope you are taking care of yourself hugs
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this is why Sir Patrick Stewart is more than just my favourite captain

He is a good, kind hearted and decent person.

Via +Carrie Canup p
 
"An illustration of why he'll always be the Captain of our hearts." -Alan White 9.8.2014
Article: http://www.buzzfeed.com/alanwhite/set-phasers-to-feels-mr-worf?s=mobile#43ktz40
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He is :) also lovely to have you back 
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Have him in circles
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Work
Occupation
There was a star danced, and under that was I born, this and that, overall not relevant to my time on G+
Employment
  • Geek, 1976 - present
    Gadgets, Literature, Snark, Science Fiction, Fantasy, Coffee, Bacon
Basic Information
Gender
Male
Looking for
Friends, Networking
Birthday
March 15
Story
Tagline
Literature, SciFi, Fantasy, Coffee, Bacon, Browncoat and instigator of the noms
Introduction
  • I love anything SciFi and Fantasy related.
  • I will write about things that may be controversial, crazy, funny, not funny, stupid, random, amazing and much more.
  • I enjoy cooking, I will post recipes from time to time

FAQ


1. So what is your big, shameful secret vice?
My biggest vice is the insane number of books I buy & read. I'm fairly certain that an unnamed international retailer of books, has a picture of me on their wall.

2. You don't post that much do you? 
Yes, that's true. I comment far more often than I post on my own. 

For people that I've added and who are wondering, who I am and what I want: 

If I added you recently...

it was because of one of the following reasons:

  • I have found you to be an awesome, interesting person and I like to learn more about you
  • I found you in one of the many shared circles and we have something in common, most likely a common interest
  • I just did because I could
Probably it was a combination of all of the above. Ff you've added me in the last weeks, feel free to drop me a line. I try to check out all your profiles and if I find something I like, I'll add you back. Though it may take some time. I'm always looking forward to meeting new people so please don't be shy. Comment, engage in whatever way you like.

If you added me recently

Hello there, I'm glad you added me. Please check out my profile to find out about the things I post and comment on. I'm opinionated, I like to argue and I can be very passionate about things that I care for. 

I will check out your profiles in time, if I find something that interests me, I'll add you back. Another great way to learn more about me is to comment on my posts or participate in discussions. *Actually, really try to comment or something, +1 me or whatever* I really would like to get to know you but I find myself weary of looking at empty profiles*

Links to my recipes here on Google+

  1. Italian style bread
  2. Salmon on Pappardelle on an Orange Dill sauce
  3. Lemon-Thyme-Garlic Chicken
  4. Spicy pulled pork
  5. Lemon Risotto 
  6. Focaccia
  7. Roastbeef with rosemary hazelnut mustard crust & potato gratin 
  8. Prawns with Vanilla Butter 
  9. Salad with bacon, molten goat cheese and a smooth sour cream egg dressing  
  10. Iced Cucumber Soup
  11. Buttery Wine Risotto with Smoked Salmon
  12. Steak Sandwich Dirk Style
  13. Rocket-Basil Strawberry Salad
  14. Chicken Saltimbocca with Parpadelle
  15. Seared duck breast with Pommes Noisette and Green Beans on Orange-mustard sauce
  16. Melted Goat Cheese on Apple with Bacon and Honey
  17. Beef tenderloin with a Merlot sauce, roasted Sage Polenta and Sugar Snaps souted in Butte
  18. Spaghetti Carbonara with Chorizo
  19. Lamb Steaks spicy-sweet with Celery Potato Purée and hot Orange carrots
  20. Orange Chicken Stir Fry with Chorizo and Oregano
  21. strawberry sorbet with balsamic: infused with basil & black pepper
  22. Spicy Pork Spare Ribs with Corn on the cob and lime
  23. Apple-Calvados Ice Cream
  24. Wiener Schnitzel á la chasseur with spätzle
  25. Chocolate-Kahlua Sherbet
  26. Steak and Guinness Pie
  27. Coffee Maple Syrup Ice Cream with candied Bacon
  28. Porcino Walnut Ravioli on a LemonButter Sauce
  29. Orange Curd
  30. British Scones
  31. Slow roasted Pork Belly
  32. 40 gloves and a Chicken
  33. Asian-Style Meatballs
  34. Pear and Gorgonzola Risotto with roasted Walnuts
  35. Autumn Pumpkin Curry
  36. Beet and Apple Soup
  37. Entrecôte with Avocado and caramelized Tomatoes
  38. Traditional German Cheesecake
  39. Chili Dirk Style
  40. Dry Aged Entrecôte with Rosemary Oven Baked Vegetables
  41. Mac & Cheese Deluxe
  42. Cherry Cake with Semolina
  43. Apple Cinnamon Cocoa Cake
  44. Pork Roast with Crackling and Potato Dumplings
  45. Intense Chocolate Cake with Rum Ganache
  46. Winter Stew
  47. Gingerbread Cookies
  48. Bacon-Prunes Beef Roulade with Walnut-Savoy
  49. Mustard-Thyme Crusted Schnitzel with Balsamic Carrots
  50. Spicy Pork and Beef Goulash with Peppers
  51. Pasta with Smoked Salmon, Peas and Tarragon
  52. Wine Chocolate Cake
  53. Medallions of Beef Tenderloin with a Nutty Herb Crust on Celeriac Potato Purée and Spicy Carrots
  54. Thai Green Chicken Curry With Broccoli and Carrots
  55. Slow Cooked Rosemary-Garlic Shoulder of Lamb alongside Ratatouille topped with soft Goat Cheese
  56. Two kinds of Rass el hanout spiced Meatballs on Pomegranate Couscous and a Yoghurt Mint Sauce
  57. Spinach Risotto topped with Goat Cheese and Maple Syrup Garlic Salmon
  58. Raspberry Braid
  59. Mediterranean Shoulder of Lamb with Lemon Butter Carrots and Rosemary Garlic Potatoes
  60. Asparagus on Sauce Béarnaise wrapped in Jamón Serrano with Chicken Saltimbocca
  61. Ménage à trois of Fruity Delights - three kinds of Sorbet
  62. Sunken Apple Cake
  63. Rosemary Potato Pizza with sweet Onions and Feta
  64. Coq au Vin on Roasted Garlic Potato Mash
  65. Gruyere Gratinated Mushroom and Ham pane filone a la Betragne
  66. Moroccan Chicken on red Couscous with Pomegranate and Coriander
  67. Spicy Boston Blade Steak Asia Style on a Bed of Nuts and Greens
  68. Jalapeño Cheese Bread with Bacon and Maple-Chipotle-Butter
  69. Coffee Kaluha Brownie Ice Cream
  70. Arroz en Paella
  71. Boar Stifado and Taters
  72. Perfect sauteed potatoes with poached eggs
  73. lemon risotto with scallops and chorizo
  74. Creamy Corn Chowder with Bacon and Jalapenos
  75. Garlic Thyme Chicken on Browned Butter Tater Mash


Bragging rights
I got plussed by Jeri Ryan in a post about being plussed by Jeri Ryan.
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Dietzenbach
Previously
Neu-Isenburg - Dreieichenhain - Büdingen Eckartshausen