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angerbeet posted:There's a Korean lady who sells black garlic by the jar at the local farmer's market and we are becoming fast friends (although her KimChi is vegan and kind of... meh.) I'm a filthy southerner so I don't know too much about doners but I don't think tart doubly sweetened sweet cream sounds right. Have you made this or just been told?
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# ? Oct 5, 2016 03:00 |
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# ? May 10, 2024 08:06 |
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I have had absolutely fantastic kebabs in places like Twentynine Palms, California and Olean, New York. Not even talking about New York and LA and Chicago and Boston and San Francisco (though the best kebabs are in Fremont tbh). People who can't get a good kebab in the US either live in a rural hellhole or aren't looking. Doner/kebab/gyros white sauce is properly yogurt (or a yogurt/sour cream mix) with garlic and spices. Look up cacik or tzatziki recipes. AlbieQuirky has a new favorite as of 03:08 on Oct 5, 2016 |
# ? Oct 5, 2016 03:04 |
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AlbieQuirky posted:I have had absolutely fantastic kebabs in places like Twentynine Palms, California and Olean, New York. Not even talking about New York and LA and Chicago and Boston and San Francisco (though the best kebabs are in Fremont tbh). Kebabs are great here in Houston, as are gyros and all, but we don't really have the filthy, greasy gutbomb doners like you find in Canada or the US. I wish I could find a doner snack pack but it seems like 1 or 2 places in America period have them
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# ? Oct 5, 2016 03:07 |
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A lot of Greek places have gyros fries, though those usually have feta or mizrathi cheese rather than cheddar.
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# ? Oct 5, 2016 03:10 |
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AlbieQuirky posted:A lot of Greek places have gyros fries, though those usually have feta or mizrathi cheese rather than cheddar. well if it's something called 'gyros fries' from a Greek place why would anyone expect cheddar
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# ? Oct 5, 2016 03:36 |
Cheddar, condensed milk, and sugar sure screams "mediterranean" to me
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# ? Oct 5, 2016 03:56 |
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angerbeet posted:Is Donair sauce the same everywhere? It's condensed milk, sugar, garlic powder, and vinegar in Nova Scotia, which has a crazy Donair scene and is where I learned to drunkenly love Donair. Pizza Corner for life.
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# ? Oct 5, 2016 04:09 |
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dijon du jour posted:Something a lot of people don't seem to know is that garlic gets a stronger flavor the smaller pieces its cut into. Whole, cooked garlic cloves have a pleasant, mild flavor and I actually have a few recipes where the meat is cooked in- and eaten with roasted garlic cloves. This is true. Using fresh pressed garlic gives a dish a much more pronounced garlic flavor compared to using Whole cloves. I'm guessing cutting or crushing the garlic releases a lot of the oils, which is what does it.
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# ? Oct 5, 2016 06:33 |
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Donair sweet sauce made from sweetened condensed milk is definitely a thing and it's good.
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# ? Oct 5, 2016 13:43 |
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Panfilo posted:This is true. Using fresh pressed garlic gives a dish a much more pronounced garlic flavor compared to using Whole cloves. I'm guessing cutting or crushing the garlic releases a lot of the oils, which is what does it. Yeah the chemical that produces the pungent garlickyness is in the cells, and the more cells you rupture the more pungent it gets. Whole cloves that have been roasted are tasty but lack the sharpness. Take a whole head of garlic sometime, cut the top off and drown it in olive oil, then roast it at low temperature in the oven for an hour or so. Eat with a spoon. It's fantastic. One of the cool things about garlic is how much you can change the flavor just by cutting it in different ways, before you even start cooking it.
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# ? Oct 5, 2016 18:42 |
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CommonShore posted:Donair sweet sauce made from sweetened condensed milk is definitely a thing and it's good. Condensed milk plus sugar sounds disgustingly cloying but drunk me tells me she would, with gusto and whipped cream on top Tart yogurt sauce is supreme though
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# ? Oct 5, 2016 22:12 |
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PiratePing posted:Condensed milk plus sugar sounds disgustingly cloying but drunk me tells me she would, with gusto and whipped cream on top I'm not sure what the actual recipe is, but in practice it's a lot like the sweetness added from something like Teriyaki sauce or apple sauce - it goes really well with extra-malliard roast meats as just a bit of a splattery topping.
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# ? Oct 5, 2016 22:26 |
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CommonShore posted:I'm not sure what the actual recipe is, but in practice it's a lot like the sweetness added from something like Teriyaki sauce or apple sauce - it goes really well with extra-malliard roast meats as just a bit of a splattery topping. I just can't see it. Teriyaki is sweet cause of pineapple juice, something that's just regular sweet. SCM is halfway to caramel as it is, and I don't even know how you could physically incorporate more sugar. Seems revolting
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# ? Oct 5, 2016 23:44 |
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https://www.youtube.com/watch?v=Wd1GES3iIdQ
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# ? Oct 6, 2016 07:28 |
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CommonShore posted:I'm not sure what the actual recipe is, but in practice it's a lot like the sweetness added from something like Teriyaki sauce or apple sauce - it goes really well with extra-malliard roast meats as just a bit of a splattery topping.
Whisk together and refrigerate before serving.
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# ? Oct 6, 2016 07:30 |
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Grand Fromage posted:Yeah the chemical that produces the pungent garlickyness is in the cells, and the more cells you rupture the more pungent it gets. Whole cloves that have been roasted are tasty but lack the sharpness. Take a whole head of garlic sometime, cut the top off and drown it in olive oil, then roast it at low temperature in the oven for an hour or so. Eat with a spoon. It's fantastic. You can make your own aioli without eggs by crushing garlic cloves in a mortar with some coarse salt and lemon juice, then adding a spoonful of oil at a time until it emulsifies.
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# ? Oct 6, 2016 07:43 |
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Xen Tricks posted:I just can't see it. Teriyaki is sweet cause of pineapple juice, something that's just regular sweet. SCM is halfway to caramel as it is, and I don't even know how you could physically incorporate more sugar. Seems revolting cyberia posted:
There you go. Sounds about right. Sweet + acid + aromatic is a pretty common meat topping. If you add dairy, it's basically a cheeseburger.
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# ? Oct 6, 2016 14:46 |
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*Passing through PYF and sees thread title* Oh lord, what now? quote:Would without a moments hesitation. quote:
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# ? Oct 6, 2016 19:04 |
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CommonShore posted:There you go. Sounds about right. Sweet + acid + aromatic is a pretty common meat topping. If you add dairy, it's basically a cheeseburger. If you say so, maybe I'll give it a try some day. At least there's not added sugar. Also pro as gently caress thread title, I love it
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# ? Oct 6, 2016 19:08 |
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# ? Oct 6, 2016 21:57 |
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# ? Oct 7, 2016 00:54 |
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Yum, edible histograms
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# ? Oct 7, 2016 01:19 |
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# ? Oct 7, 2016 01:28 |
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If we can't have pizza rules, can we at least have Doritos rules?
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# ? Oct 7, 2016 01:33 |
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This looks like a green parrot chopped in half lengthwise. Panfilo has a new favorite as of 01:46 on Oct 7, 2016 |
# ? Oct 7, 2016 01:36 |
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Panfilo posted:This looks like a green parrot chopped in half lengthwise. why are you like this
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# ? Oct 7, 2016 01:41 |
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Pomp posted:why are you like this Look I just feel bad for the green parrot you will never, ever unsee. But who am I to judge, maybe there's cultures where bisected green parrot is a perfectly delicious pizza topping and we're all just being picky.
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# ? Oct 7, 2016 01:45 |
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# ? Oct 7, 2016 02:05 |
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Panfilo posted:Look I just feel bad for the green parrot you will never, ever unsee. But who am I to judge, maybe there's cultures where bisected green parrot is a perfectly delicious pizza topping and we're all just being picky. that doesn't look like a parrot at all
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# ? Oct 7, 2016 02:32 |
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https://twitter.com/SteveHimmer/status/784128644587229184 This apple tastes like blood and stainless steel. But it's still better than any red apple.
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# ? Oct 7, 2016 02:43 |
Now that's a deep cut.
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# ? Oct 7, 2016 03:12 |
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ACES CURE PLANES posted:https://twitter.com/SteveHimmer/status/784128644587229184 No apple but Gala.
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# ? Oct 7, 2016 03:35 |
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Tasteful Dickpic posted:You can make your own aioli without eggs by crushing garlic cloves in a mortar with some coarse salt and lemon juice, then adding a spoonful of oil at a time until it emulsifies. This is called toum! My favorite Lebanese restaurant will bring this to you with warm fresh pita and it's loving delicious. Also good on fries.
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# ? Oct 7, 2016 03:54 |
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Tasteful Dickpic posted:You can make your own aioli without eggs by crushing garlic cloves in a mortar with some coarse salt and lemon juice, then adding a spoonful of oil at a time until it emulsifies. Just hook this to my veins.
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# ? Oct 7, 2016 04:02 |
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Dnešní protisklerotická dieta, Brokolicový nákyp s kuřecím masem, brambory, polévka květáková, salát. Google translate says: Today has anti-diet, broccoli pudding with chicken, potatoes, cauliflower soup, salad.
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# ? Oct 7, 2016 04:02 |
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Kowalski. How do I remember his name after so many years?
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# ? Oct 7, 2016 04:54 |
MariusLecter posted:Kowalski. How do I remember his name after so many years? To this day I don't know what the horrible secret was that was revealed off-screen when Ren went to spank him
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# ? Oct 7, 2016 05:09 |
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MariusLecter posted:Kowalski. How do I remember his name after so many years? Data Graham posted:To this day I don't know what the horrible secret was that was revealed off-screen when Ren went to spank him augias has a new favorite as of 05:14 on Oct 7, 2016 |
# ? Oct 7, 2016 05:12 |
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Tiggum posted:
It's a specific medical diet that is designed to prevent hardening of the arteries through reduced cholesterol intake (note the tray, this person is in a hospital, likely recovering from a heart attack or something).
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# ? Oct 7, 2016 11:40 |
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# ? May 10, 2024 08:06 |
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twoday posted:It's a specific medical diet that is designed to prevent hardening of the arteries through reduced cholesterol intake (note the tray, this person is in a hospital, likely recovering from a heart attack or something).
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# ? Oct 7, 2016 12:08 |