I'm originally from the mid East and love making shawarma on my rotisserie. However, recently I've been wanting to make something else on it.
I don't want to do the whole bird thing.
Do you guys have any ideas or recipes of meats I can stack like a shawarma, but with a different type...
So I've been smoking meat, and bbqing ever since I can remember and it's always been my passion. I've been starting to look into what it would require to open a smokehouse restaurant.
I've already got a vague idea for a menu (brisket, ribs, chicken, sous vide steaks, burgers...
So I started off by marinating chicken breasts in a homemade beef gravy, with some red peppers and onions to add flavor for about 6 hours.
I then put them on skewers and very slowly cooked them on low charcoal heat.
I then pulled them off the skewers, pulled them apart in the remaining...
I need to fry up some pineapple chicken (18 chicken breasts)
Now, I tend to use a deep fryer (3L), and dip the chicken breast pieces in a slurry made from cornstarch, eggs, and soy sauce.
What would be the most efficient way to make this, in your opinion?
Should I cut all the...
I have a little garden with basil, cilantro, coriander, oregano, and parsley.
A few week before winter starts, I chop up these herbs individually, and put one tablespoon inside an icecube tray filled with water.
Anytime I need a tablespoon of any herb, I pop out a cube, and there you go!
Living in Canada, I've seen my fair share of storms and stay-ins...
Get canned foods, pastas, and meats which could easily be frozen.
Also, I would suggest getting a camping stove with a propane cylinder. They're normally pretty cheap and can get you out of a jam.
If your electricity is out...
I said I'd be making a cholent, and here it is.
Start by washing the beans, and soaking them over night. (about half a cup)
I then add any fatty meat I can find (though this piece wasn't too fatty), and the washed barley (about 1 cup)
1 Chopped red onion, 1 chopped white...