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04-25-2021 , 10:19 PM

#17076

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,685

Made some shawarma, fam were big fans.

Fage full-fat yogurt, garlic, lemon, s&p:

Round 1 pita:

Round 2 wrap:

Good stuff.

Quote

04-25-2021 , 10:31 PM

#17077

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,685

Also thinking this will be a great app for a party. Cook it, put it on a stick, and have dip in the middle:

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04-25-2021 , 10:35 PM

#17078

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 23,927

schwarma makes me warma

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04-25-2021 , 11:22 PM

#17079

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,260

looks great, I think I'm gonna follow your lead and make some Shawarma this week

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04-26-2021 , 02:13 AM

#17080

joejoe1337

Carpal \'Tunnel

Join Date: Jun 2007 Posts: 16,286

Quote:

Originally Posted by Malucci

Frozen Meat Sous Vide Gang: how much time do you add to your cook when going straight from the freezer? I’m talking about like thick chicken breasts/fish/steaks, not like a huge pork shoulder or something like that.

Extra hour will do you for anything that's essentially a single serving.

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04-26-2021 , 03:04 AM

#17081

thethethe

Carpal \'Tunnel

Join Date: Dec 2007 Posts: 8,698

Rather off-topic, but as this is the only active food thread, my new favourite YouTube channel.

Who says us Brits don't have good cuisine?!

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04-26-2021 , 06:48 AM

#17082

5 south

Carpal \'Tunnel

Join Date: Aug 2008 Posts: 7,050

Quote:

Originally Posted by Da_Nit

Thank you I will give this a go.

Making this right now and should clarify that the salt % is based on the weight of all ingredients, not just the cabbage.
LDO probably but just in case there is any question in the heat of the moment.

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04-26-2021 , 09:11 AM

#17083

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,497

Quote:

Originally Posted by thethethe

Rather off-topic, but as this is the only active food thread, my new favourite YouTube channel.

Who says us Brits don't have good cuisine?!

This video and this guy makes me slightly less embarrassed about being an American. In the race to the bottom the Brits are at least making it interesting for us.

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04-26-2021 , 09:57 PM

#17084

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

looks great 27, saving the recipe for sometime this week!

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04-26-2021 , 10:08 PM

#17085

grizy

Carpal \'Tunnel

Join Date: Dec 2006 Posts: 20,779

Quote:

Originally Posted by thethethe

Rather off-topic, but as this is the only active food thread, my new favourite YouTube channel.

Who says us Brits don't have good cuisine?!

Instead of "chips" in the deep fried sandwich, I am going to just buy a roast beef sandwich and deep fry that and see how it turns out.

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04-26-2021 , 10:09 PM

#17086

grizy

Carpal \'Tunnel

Join Date: Dec 2006 Posts: 20,779

Quote:

Originally Posted by Da_Nit

This video and this guy makes me slightly less embarrassed about being an American. In the race to the bottom the Brits are at least making it interesting for us.

It's a race to the top, heaven, I meant.

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04-27-2021 , 09:59 PM

#17087

Snipe

Pooh-Bah

Join Date: Dec 2005 Posts: 4,229

Quote:

Originally Posted by 27offsuit

Also thinking this will be a great app for a party. Cook it, put it on a stick, and have dip in the middle:

Looking real good! Has that nice "Chipotle" flattop caramelization thing going on.

My favorite chicken recipe as of late has been Kenji's Serious Eats Peruvian Chicken. Super easy, great with or without sauce - and works just as well in the oven as on the grill.

Have some marinading right now.

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04-28-2021 , 01:09 AM

#17088

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,685

Funny you mention that, I did three batches and by the last one the pan definitely had that caramelization going on. Lots more color and texture on that last batch.

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04-28-2021 , 08:04 AM

#17089

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,260

Quote:

Originally Posted by 27offsuit

Funny you mention that, I did three batches and by the last one the pan definitely had that caramelization going on. Lots more color and texture on that last batch.

I thought they were grilled, is the better way to go cooking them in a pan?

(Ive got the sauce made and a batch marinating)

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04-28-2021 , 11:03 AM

#17090

Malucci

Carpal \'Tunnel

Join Date: Dec 2006 Posts: 12,878

Could you do these bad boys marinading and freezing them then sous viding them later?

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04-28-2021 , 12:52 PM

#17091

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,685

Quote:

Originally Posted by yimyammer

I thought they were grilled, is the better way to go cooking them in a pan?

(Ive got the sauce made and a batch marinating)

One man's opinion, but I like to 'grill' inside on a fat, naked calphalon pan I have. I'll grill outside, but only on a nice grill that won't leave black juice all over the meat. Which I don't currently have.

I have a cheapo grill currently, and it sucks. I've looked into it because there are reasons for the black juice, but still haven't solved the issue.

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04-28-2021 , 12:54 PM

#17092

rickroll

Questionable Taste

Join Date: Aug 2011 Posts: 25,893

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04-28-2021 , 12:59 PM

#17093

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,685

Haven't broken the sv seal yet, but I would think no. Worth a try though.

I also temp check and pull ~155-158.

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04-28-2021 , 01:05 PM

#17094

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 18,127

Brits get the fish right. I have to ask at every touristy coastal restaurant if the fish is battered or breaded. Of course good restaurants can cook fish well if breaded of sauteed, but I want my shitty overpriced fish battered and deep fried on the Santa Cruz boardwalk.

Spoiler:

Last edited by txdome; 04-28-2021 at 01:12 PM.

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04-28-2021 , 01:18 PM

#17095

Snipe

Pooh-Bah

Join Date: Dec 2005 Posts: 4,229

Quote:

Originally Posted by yimyammer

I’ll wait to hear a few opinions before I reveal her response

The primary play here is to find a pile of cat dung - put it in a ziploc - and leave it on his steps with the same note attached.

Alternately get real drunk and head over to his house note in hand in an extremely aggressive rage and start yelling at him calling him a coward, rambling about trespassing, shouting about the nerve it takes to be such a judgy POS, and telling him only pu$$ys leave unsigned, name-calling, demand notes.

Finish with a "if this $hit happens again, we're going to have real problems beyond your view of my van - pu$$y".

This should help confirm if it was him or not.

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04-28-2021 , 10:08 PM

#17096

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,260

Quote:

Originally Posted by Snipe

Snipe! The author for this thread appears, where you been man? Let's see some more of your fine cooking! (In before he's been posting often and my dumb ass just now put 2 and 2 together---could of sworn you haven't posted here in a long time)

Anyway, lol at your suggestions, about 20 years ago I would've already done all of them but fortunately I've mellowed out now and dont really care other than killing my curiosity somehow by confirming it was him or whomever

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04-28-2021 , 10:17 PM

#17097

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,260

Took a shot at this recipe (read the first few comments after watching for some good lulz):

looked really good but mine didn't come out that tasty nor was it as crispy as hers. My chicken didn't render as much fat so either I had the heat too high or didn't let it cook long enough. Probably under seasoned it as well, garlic and thyme smelled great tho.

This is the second recipe of hers I've tried that looked great but felt flat in flavor. Wish I could try her versions to see what I'm doing wrong

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04-29-2021 , 09:18 AM

#17098

BRm34eva

adept

Join Date: Apr 2011 Posts: 969

Ok so how many other people made chicken shawarma after 27o's post? I made it last night and it was excellent. I had everything on hand except Greek yogurt and pitas. I recommend making the sauce first in advance and also lightly frying the flatbread. Need to come up with some appropriate side dishes for the next time I make it also.

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04-29-2021 , 10:15 AM

#17099

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,260

Quote:

Originally Posted by BRm34eva

handraised.jpg

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04-29-2021 , 08:06 PM

#17100

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

I did too, it came out great! I made under the broiler rather than searing in a pan, and used a tahini sauce instead of yogurt. I froze 1.5lbs of thighs in the marinade to make again whenever.

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