The look what im eating now thread

[Stoffl]

Kurwa pliss
Kurwa stahp

[Nordstern]

Caramel Donut Cone with Salted Caramel Syringe

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

[Totally Not Larkonnis]

Caramel Donut Cone with Salted Caramel Syringe

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

[Nordstern]

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?

[Nordstern]

okay, fine

[FatFreddy]

can you please not turn this into your personal generic "images from the internet" thread

thank you

[Nordstern]

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.

[laticiagibson]

Nothing can be better than homemade pizza

What about ice cream

[Bin Matar]

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.

[cheeba]

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.

[FatFreddy]

you obviously need this in your life now

[erichkknaar]

You are a prince among men, Bin Matar. I will honoure your recipe. I can't even get a proper doner here in Cali.

[NoirAvlaa]

I made cookies from the book Indi recommended. Would recommend.

[MarcoAmara]

Nothing beats fried eggs for supper.

[WButler89]

I prefer non-fat healthy food like salads( tomatoes, cucumbers, green onion) with olive oil, seafood(especially mussels and shrimps) and white meat(chicken, turkey sometimes) because I've had problem with weight and decided to reduce junk food from my menu) So, it really helps me and I'm feel much better than before.