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Thread: The look what im eating now thread

  1. #841
    Movember 2012 Stoffl's Avatar
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    Kurwa pliss
    Kurwa stahp

  2. #842
    Movember 2011Movember 2012 Nordstern's Avatar
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    Caramel Donut Cone with Salted Caramel Syringe

    I'm told these can be acquired in Brisbane, Australia. I'm gonna need an address, people.
    "Holy shit, I ask you to stop being autistic and you debate what autistic is." - spasm
    Quote Originally Posted by Larkonis Trassler View Post
    WTF I hate white people now...
    Johns Hopkins CSSE COVID-19 Dashboard

  3. #843
    Totally Not Larkonnis's Avatar
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    Quote Originally Posted by Nordstern View Post


    Caramel Donut Cone with Salted Caramel Syringe

    I'm told these can be acquired in Brisbane, Australia. I'm gonna need an address, people.


  4. #844
    Movember 2011Movember 2012 Nordstern's Avatar
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    I have a bunch of photos of stuff I've made. Should they go here, or in a "The look what i'm cooking now thread" thread?
    "Holy shit, I ask you to stop being autistic and you debate what autistic is." - spasm
    Quote Originally Posted by Larkonis Trassler View Post
    WTF I hate white people now...
    Johns Hopkins CSSE COVID-19 Dashboard

  5. #845
    Movember 2011Movember 2012 Nordstern's Avatar
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    okay, fine
    Last edited by Nordstern; December 14 2018 at 04:52:25 AM.
    "Holy shit, I ask you to stop being autistic and you debate what autistic is." - spasm
    Quote Originally Posted by Larkonis Trassler View Post
    WTF I hate white people now...
    Johns Hopkins CSSE COVID-19 Dashboard

  6. #846
    FatFreddy's Avatar
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    can you please not turn this into your personal generic "images from the internet" thread

    thank you
    Quote Originally Posted by QuackBot
    Pastry.. That the best you can do?
    Quote Originally Posted by NotXenosis View Post

    M8, i have discussions that spam multiple accounts, you aren't even on my level

  7. #847
    Movember 2011Movember 2012 Nordstern's Avatar
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    Have been trying my hand at some Thug Kitchen recipes, which are vegan. It's not going well. A 30-min recipe took almost 3 hours, the amount of prep is ridiculous, and my grocer doesn't carry everything asked for.

    Protip: When a recipe calls for "nooch", which is nutritional yeast, don't use active dry yeast as a substitute.

    The recipe seems to taste okay, but I am not making this again. I will give this cookbook one more try, and if doesn't turn out well, I'm giving the book away.
    "Holy shit, I ask you to stop being autistic and you debate what autistic is." - spasm
    Quote Originally Posted by Larkonis Trassler View Post
    WTF I hate white people now...
    Johns Hopkins CSSE COVID-19 Dashboard

  8. #848

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    Quote Originally Posted by Elmi View Post
    Nothing can be better than homemade pizza
    What about ice cream

  9. #849
    Bin Matar's Avatar
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    Lockdown fucking with your kabab intake? Need that greasy doner fix?

    Allow me to share with you a recipe over 2 years in the making.



    Recipe

    This recipe has changed many times to get that UK kebab shop style tight grained meat with the right consistency.

    The key thing Ive learned is getting the fat and meat evenly emulsified by keeping everything cold.

    I posted this https://i.imgur.com/p5rb1Ec.jpg

    here a few years ago and as you can see while that was nice, the meat in this incarnation is closer to a shop style Doner.

    Ingredients

    • 1kg lamb mince 15 or 20% fat

    • 1 white onion.

    • 4 cloves garlic

    • Tablespoon each ground, cumin, coriander, paprika, onion powder, garlic powder

    • Salt, pepper

    • Aprox 50 to 75ml Ice cold water

    • Food mixer with a flat beater attachment like below

    https://www.amazon.co.uk/KitchenAid-.../dp/B00005LD47

    • The lamb needs to be semi frozen to break down evenly and emulsify with the fat and ice cold water. This is the most important step by far along along with the cold water, if you skip this you wont get that slightly springy tight grain. Put the lamb in the freezer for at least an hour or so until it is beginning to freeze but is not solid, it should be firm but pull apart easily and not be a solid block.

    • Finely grate onion and garlic and leave in a sieve for the liquid to drain while waiting for the lamb.

    • Break the lamb mince into chunks into the mixing bowl

    • Add the spices, minced onion and garlic.

    • Start the mixer slowly and allow to combine before speeding up to medium

    •Slowly add the ice cold water a little at a time allowing it to combine before adding more, i used about 75ml added in 3 steps . You should end up with a homogeneous meat paste that is quite sticky, mine took 4 to 5 mins to come together.

    •Empty the Doner meat onto grease proof paper and form into a mini doner, roll in the paper and form tightly like a Christmas cracker by twisting the ends. Try to ensure the ends are flat and the Doner is nice and round.

    • Put the Doner in the freezer for at least 6 hours until it is frozen firm and you should end up with something like this https://imgur.com/qGEek4u

    • Leave it unwrapped for 10mins to slightly soften, then using a sharp knife carve slices off the doner rotating it as you go.

    https://imgur.com/8Bzh5YC
    https://imgur.com/jInlML8

    • final stage depends on your pans, i tried a classic non stick, enamel and stainless steel with the stainless giving the best result, cast iron would be great as well. I got it searing hot with a drop of oil and dropped the slices in one layer. they cook in 45 sec to a min with a char on one side that is very reminiscent of the classic upright rotating Doner.

    •I cooked mine in several batches keeping the cooked slices in tin foil https://imgur.com/zCS29IA

    The part frozen lamb and adding the small amount of ice cold water to the mixture changes the meat texture and allows the spices and garlic to mix evenly. The freeze and slice method i saw recently and thought would give nice slices and most importantly allow me to store this thing in the freezer and just slice and cook this thing whenever i want it.
    Chilli Sauce

    Ive made this once a week for over a year, sometimes add cumin, changed the pepper etc. this one had thyme and aleppo pepper flakes. https://www.bbcgoodfood.com/recipes/...p-chilli-sauce

    Pros:

    As soon as it hits the pan you know its Doner time, the smell is erection inducing.

    Texture is tight grained and springy as it should be.

    Solid 4-5 hours of Doner infused belching after eating

    Cons:

    Once made it just sits in the freezer calling you. You will answer its call.

    Knowing all i have to do is let is sit for 10mins then i can carve whatever i want is lethal. Since i made this last week everything is now a kebab variant. Pizza, put kebab on it, grilled cheese, put kebab in it. I had a moment at the weekend where i almost added it to yorkshire pudding batter.

    If i had a cardiologist he would not be happy.

  10. #850
    Donor cheeba's Avatar
    Join Date
    April 12, 2011
    Posts
    2,351
    Quote Originally Posted by Bin Matar View Post
    Lockdown fucking with your kabab intake? Need that greasy doner fix?

    Allow me to share with you a recipe over 2 years in the making.



    Recipe

    This recipe has changed many times to get that UK kebab shop style tight grained meat with the right consistency.

    The key thing Ive learned is getting the fat and meat evenly emulsified by keeping everything cold.

    I posted this https://i.imgur.com/p5rb1Ec.jpg

    here a few years ago and as you can see while that was nice, the meat in this incarnation is closer to a shop style Doner.

    Ingredients

    • 1kg lamb mince 15 or 20% fat

    • 1 white onion.

    • 4 cloves garlic

    • Tablespoon each ground, cumin, coriander, paprika, onion powder, garlic powder

    • Salt, pepper

    • Aprox 50 to 75ml Ice cold water

    • Food mixer with a flat beater attachment like below

    https://www.amazon.co.uk/KitchenAid-.../dp/B00005LD47

    • The lamb needs to be semi frozen to break down evenly and emulsify with the fat and ice cold water. This is the most important step by far along along with the cold water, if you skip this you wont get that slightly springy tight grain. Put the lamb in the freezer for at least an hour or so until it is beginning to freeze but is not solid, it should be firm but pull apart easily and not be a solid block.

    • Finely grate onion and garlic and leave in a sieve for the liquid to drain while waiting for the lamb.

    • Break the lamb mince into chunks into the mixing bowl

    • Add the spices, minced onion and garlic.

    • Start the mixer slowly and allow to combine before speeding up to medium

    •Slowly add the ice cold water a little at a time allowing it to combine before adding more, i used about 75ml added in 3 steps . You should end up with a homogeneous meat paste that is quite sticky, mine took 4 to 5 mins to come together.

    •Empty the Doner meat onto grease proof paper and form into a mini doner, roll in the paper and form tightly like a Christmas cracker by twisting the ends. Try to ensure the ends are flat and the Doner is nice and round.

    • Put the Doner in the freezer for at least 6 hours until it is frozen firm and you should end up with something like this https://imgur.com/qGEek4u

    • Leave it unwrapped for 10mins to slightly soften, then using a sharp knife carve slices off the doner rotating it as you go.

    https://imgur.com/8Bzh5YC
    https://imgur.com/jInlML8

    • final stage depends on your pans, i tried a classic non stick, enamel and stainless steel with the stainless giving the best result, cast iron would be great as well. I got it searing hot with a drop of oil and dropped the slices in one layer. they cook in 45 sec to a min with a char on one side that is very reminiscent of the classic upright rotating Doner.

    •I cooked mine in several batches keeping the cooked slices in tin foil https://imgur.com/zCS29IA

    The part frozen lamb and adding the small amount of ice cold water to the mixture changes the meat texture and allows the spices and garlic to mix evenly. The freeze and slice method i saw recently and thought would give nice slices and most importantly allow me to store this thing in the freezer and just slice and cook this thing whenever i want it.
    Chilli Sauce

    Ive made this once a week for over a year, sometimes add cumin, changed the pepper etc. this one had thyme and aleppo pepper flakes. https://www.bbcgoodfood.com/recipes/...p-chilli-sauce

    Pros:

    As soon as it hits the pan you know its Doner time, the smell is erection inducing.

    Texture is tight grained and springy as it should be.

    Solid 4-5 hours of Doner infused belching after eating

    Cons:

    Once made it just sits in the freezer calling you. You will answer its call.

    Knowing all i have to do is let is sit for 10mins then i can carve whatever i want is lethal. Since i made this last week everything is now a kebab variant. Pizza, put kebab on it, grilled cheese, put kebab in it. I had a moment at the weekend where i almost added it to yorkshire pudding batter.

    If i had a cardiologist he would not be happy.
    this is beautiful.

  11. #851
    FatFreddy's Avatar
    Join Date
    April 10, 2011
    Posts
    14,813
    you obviously need this in your life now

    Quote Originally Posted by QuackBot
    Pastry.. That the best you can do?
    Quote Originally Posted by NotXenosis View Post

    M8, i have discussions that spam multiple accounts, you aren't even on my level

  12. #852
    Donor erichkknaar's Avatar
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    April 10, 2011
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    You are a prince among men, Bin Matar. I will honoure your recipe. I can't even get a proper doner here in Cali.
    meh

  13. #853
    NoirAvlaa's Avatar
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    April 12, 2011
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    Portugal, laaaa
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    I made cookies from the book Indi recommended. Would recommend.

    Quote Originally Posted by Djan Seriy Anaplian View Post
    Also that didn't sound like abloo bloo to me, PM me and we can agree on a meeting spot and settle this with queensberry rules, that's a serious offer btw. I've been a member of this community since 2005 and i've never met a more toxic individual.

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