What are you cooking today?

4,187 posts in this topic

12 minutes ago, fraufruit said:

 

Nope. That's gyros.

 

Is gyros not commonly made with pork? 

 

It is all just seasoned meat on a stick to mw though. 

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On 9/27/2019, 12:56:46, katheliz said:

If you have access to fresh figs, here's a recipe for fig & lemon jam.
 


FIG LEMON JAM

 

2 1/2 lbs. fresh figs (13 figs)
1/2 c. light raisins
1/2 c. lemon juice
1 (2x1/4 inch) lemon peel
7 1/2 c. sugar
1 (3 oz.) pouch (1/2 of 6 oz. pkg.) liquid fruit pectin

 

Wash figs; remove stem ends. Remove excess white membrane from lemon peel. Grind figs, lemon peel and raisins through food grinder using coarse blade. Measure 4 cups fruit mixture into a 8 to 10 quart Dutch oven. Add sugar and lemon juice; mix well. Bring to a full rolling boil, stirring constantly. Boil hard, uncovered, 1 minute; stir constantly. Remove from heat. Stir in fruit pectin. Skim off foam with a metal spoon. Pour into hot sterilized jars. Seal with metal lids and screwbands. Make 8 half pints.

 

You can tell this is an old recipe.  Feel free to use a food processor for the chopping, or even just use your knife skills.  I leave the raisins whole.  And I use powdered pectin.

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Quote

Shawarma (/ʃəˈwɑːrmə/; Arabic: شاورما‎) is a dish in Middle Eastern cuisine consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Originally made of lamb or mutton, today's shawarma may also be chicken, turkey, beef, or veal.[4][5][1] Thin slices are shaved off the cooked surface as it continuously rotates.[6][7] Shawarma is one of the world's most popular street foods, especially in Egypt and the countries of the Levant and the Arabian Peninsula and beyond.

 

From Wiki

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11 hours ago, AlexTr said:

And here I thought you said you had spent significant time in the mid-east.

 

I didn't realise thar sumac was widely used in the Ohio region to season chicken.

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Ohio region? You mean where I was born? Weak D considering I talk about it all the time. I'll say hi to the Licavolis for you if you want. You need to get better at this ominous thing.

 

 

1 hour ago, Kommentarlos said:

 

I didn't realise thar sumac was widely used in the Ohio region to season chicken.

 

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14 hours ago, AlexTr said:

And here I thought you said you had spent significant time in the mid-east.

 

I didn't realise thar sumac was widely used in the Ohio region to season chicken

 

2 minutes ago, food mom said:

 

Then J2 is even more broadly travelled that I previously though. 

 

The Mid- East # travels with jeremy

 

:lol:

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2 hours ago, fraufruit said:

Is no thread sacred any more? Asshattery on the cooking thread? Sheesh!

 

Nope you have lost me. :wacko:

 

We are talking chicken with either middle eastern or mid east spicing on a skewer or baked, either whole or jointed, with onions on bread.

 

Your contribution is*?

 

* Greek pork perhaps?

 

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So, my loving wife asked for Vietnamese summer rolls tonight, so I have bought all the fixings and will spend part of the day prepping ingredients. So, that will be fun. She loves them and she loves not having to make them. 

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