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  1. dantech

    On the rôtisserie

    Hello, 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...
  2. dantech

    Opening a SmokeHouse

    Hey guys, 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...
  3. dantech

    June 2015 Challenge. TOMATOES

    where do you live, and when can I come over???
  4. dantech

    May 2015 Challenge - FOWL

    Of course! I'm so stupid... Looks great BTW.
  5. dantech

    May 2015 Challenge - FOWL

    Pardon my ignorance, but what is the purpose of hanging it?
  6. dantech

    May 2015 Challenge - FOWL

    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...
  7. May 2015 Challenge - FOWL

    May 2015 Challenge - FOWL

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  10. dantech

    Need to cook pineapple chicken for 14 people.

    It all worked out great. I dipped and fried in batches. It stayed crispy and moist a few days later. Thanks.
  11. dantech

    Need to cook pineapple chicken for 14 people.

    Hey guys. 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...
  12. dantech

    Freeze dried herbs?

    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! 
  13. dantech

    January 2016 Challenge, Slow Cooking

    Wow amazing what's been made on this thread.
  14. dantech

    Preparing for a storm

    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...
  15. dantech

    January 2016 Challenge, Slow Cooking

    @kaneohegirlinaz BTW, which ingredient did you have to Google? Kishka?
  16. dantech

    January 2016 Challenge, Slow Cooking

    Thanks, there is indeed alot of love in there! Unfortunately, seeing the dishes that were posted, I don't think I'm even contending!
  17. dantech

    January 2016 Challenge, Slow Cooking

    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...
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