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ehcsztein wrote:(8lbs ground beef / 2lbs ground Alpaca / 2lbs Short rib fat.)

what does alpaca even taste like? short rib fat sounds like a great addition too

Its funny when rappers talk a bout every day mundane stuff in their 'gangsta' voice

sounds so dumb

imami wrote:Its funny when rappers talk a bout every day mundane stuff in their 'gangsta' voice

sounds so dumb

good cooking post

lol sorry was just watching that action bronson thing

oh i just figured you posted in the wrong thread

ps fuck you bronsolini rules

I want to learn how to make chicken tawook on a flat bread with lots of garlic paste. Or shawarma on a flat bread. Yum!

atleast13 wrote:I want to learn how to make chicken tawook on a flat bread with lots of garlic paste. Or shawarma on a flat bread. Yum!

They're just kebabs mate, read through the rest of thread to see recipes posted

Garlic paste is just mashed garlic with maybe a little bit of water added, I might even use vinegar or red wine instead.

test recordings wrote:

atleast13 wrote:I want to learn how to make chicken tawook on a flat bread with lots of garlic paste. Or shawarma on a flat bread. Yum!

They're just kebabs mate, read through the rest of thread to see recipes posted

Garlic paste is just mashed garlic with maybe a little bit of water added, I might even use vinegar or red wine instead.

Thanks! I'm excited to make the bread since I haven't made one before. I don't have a big space though so it'll be tricky. Also want to get the sharpness out of the garlic. Will the vinegar/red wine do the trick? Anywho, haven't really looked into it since I need to learn how to make the bread first.

Bread's piss easy, try sourdough for some proper nutritious stuff.

The sharpness in the garlic sounds like vinegar to me...

atleast13 wrote: Also want to get the sharpness out of the garlic. Will the vinegar/red wine do the trick?

best bet for that is some coarse sea salt (something like Maldon sea salt flakes are perfect).

What you do, is after you chop the garlic you take a pinch of the salt, and using the side of your knife, mash the 2 together until you've got a paste (or use a pestle and mortar if you have one).

The salt will help mash up the garlic while getting rid of the 'harshness' of the garlic.

Vinegar does actually work... vinegar pickled garlic is pretty bum

if you roast the garlic in the oven first with some olive oil the taste will be a lot softer and it will be much easier to reduce it to a homogenous paste

Aïoli is very good and quite easy to make, if you want garlic flavor that is not overpowering

Stop being a pussy and just eat it raw like the Nepalese and I

I made vegetable and shrimp soup for dinner. I was feeling experimental so I added leftover coconut cream and ended up tasting like Tom Kha. I wish I had more cream and lemongrass too.

Ingredients: Sorry, I don't measure shit. Just make sure everything fits in your pan, duh!

Shrimp and chicken - both optional (chicken cut into bite size)
Leftover veggies - I used green beans and bell pepper (mushroom would work)
Tomato - lots because you want that sour taste (you can also use green unripe mango, guava or tamarind, or just lots of tomatoes)
Onion
Garlic and ginger - optional
Lemongrass
Jalapeno pepper - to give it a kick (optional, I also use a different kind of Mexican pepper but I forgot the name)
Coconut cream - 1-1.5:3 water
Extra firm tofu - diced (optional but better)

If you are adding chicken, boil until cooked in tomato and onion (and garlic). Add everything. Salt or fish sauce to taste. You should get something creamier than the one below.



I also tried baking (not frying) crab rangoon. They came out burnt but still crunchy and well-cooked inside. This is my first time making this but I will try again to see if I can get the right temperature/cook time so it doesn't burn. My oven heats up quick and high.

Ingredients:
Imitation crab, cream cheese, scallions (thinly sliced), wonton wrap.

Preheat oven to 400 (I will do mine to 300 next time). Mix the first three. Put a teaspoonful in the middle of wrap. Wet edges to close. Bake for 13 minutes.

I comment to follow.

gonna make some onigiri and tamago and udon and.... what else

I have a major glut of garlic in the house, anyone got any thoughts on how best to use it up??

I was going to make some Aioli and a Spanish garlic soup but I don't really know where to go from there. I think theres about 12 bulbs in the house, I might just make a big jar of roasted garlic to have handy in the fridge.

Just bought a serious new knife. Spent the last few minutes shaving with it.


Anyone serious about cooking (or shaving) needs a good chefs knife.

Very nice, how much though?

Baron, that thing looks fucking beautiful, I've got an old sabatier at home that I love but I really want some japanese steel.

Also as I was looking back through the thread i saw this:

atleast13 wrote:I want to learn how to make chicken tawook on a flat bread with lots of garlic paste. Or shawarma on a flat bread. Yum!

you might like this:

http://www.mamaslebanesekitchen.com/dip ... arlic-dip/

the most in depth recipe for garlic sauce I think I've ever seen!!