All my chuckles.Wife picks out the grill and then you're only allowed to put the tip on it.
Yeah, my current recipe is for chocolate, peanut butter, banana ones:Got a recipe for the protein muffins?
I never knew that about pepper.Don't pepper before grilling, pepper burns. I salt before grilling, and pepper right as they come off the grill, before I rest them for 5-10 minutes.
I also slap a pat of butter on the steak while it rests. Damn delicious, melts right into the steak.
Decent write-up on seasoning steaksI never knew that about pepper.
That's actually funny, because I got the original recipe (before I tweaked it) from a YouTube channel and I swear the guy is from the US. I kept telling my wife how fucking annoying it was that everything was in grams, and who the hell does that? But then I started weighing all my ingredients and it's so much easier using grams rather than ounces (or using volume as opposed to weight, I suppose, which is how most recipes you find are).Giggity. Thanks.
Now all I have to do is find Cellucor Molten Chocolate Whey and convert the recipe to American. I kid, I can dig on the grams measurement, I've got a scale.
Me either.I never knew that about pepper.
Those skewers look almost exactly like the ones my Iraqi-American coworker made in Iraq to grill lamb with. We all thought that he'd have wanted what I think of as skewers (more like a sharp rod) but no, he insisted on them looking like the ones in the above pic, made out of flat metal strips.In the strict Muslim tradition, I made pork kabobs tonight. Damn they were good, but they got me thinking about Persian-type kabobs and the skewers that skewer them.
Anyone had any experience making Persian-style kabobs? Any tips on types of skewers?
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I'm not sure of the reason, but that kind of flat skewer is the norm all over Eurasia. You see them in stores, get them when you order kabobs/shashlyk in restaurants, and people use them to grill at home.Those skewers look almost exactly like the ones my Iraqi-American coworker made in Iraq to grill lamb with. We all thought that he'd have wanted what I think of as skewers (more like a sharp rod) but no, he insisted on them looking like the ones in the above pic, made out of flat metal strips.
Yeah, I think I'm going to get a set. You can also put ground meat on those flat ones and it'll hold. I've got the skinny 'wire-hanger' ones now, and I don't like the way the meat doesn't stay fixed on the blade.Those skewers look almost exactly like the ones my Iraqi-American coworker made in Iraq to grill lamb with. We all thought that he'd have wanted what I think of as skewers (more like a sharp rod) but no, he insisted on them looking like the ones in the above pic, made out of flat metal strips.
Watched an episode of "Best thing I ever ate" on Food Network last night, and they had a section on French Toast. The place featured made peanut butter & banana french toast, that looked incredible, and looked pretty easy to make. I think I'm going to try it this weekend. It was basically:
French Toast batter:
3 Eggs
cup of half & half
salt
small amount of orange juice(looked like maybe 2-3oz)
small amount of rum(couple ounces)
vanilla extract(tablespoon)
cinnamon(tablespoon)
You take your bread(they used 2-day old french bread, so it was pretty firm), put peanut butter on one piece just like you're making a PB&J sandwich, then slice bananas onto the peanut butter, put 2nd piece of bread on top to close the sandwich, and dip the WHOLE thing into the french toast batter, about 20 seconds on each side. Then just fry it up(lot of butter in pan) & serve with powdered sugar and syrup.
Looked awesome, I love french toast. I often buy a loaf of french bread at the bakery on a Monday or Tuesday just for the sole purpose of having some stale bread the next weekend to make French Toast.
I typically use Alton Browns french toast recipe, it's damn good for just plain french toastFrench Toast Recipe : Alton Brown : Food Network
Some suggestions from the method I use for french toast(which is basically Alton Brown's recipe):
try some challah bread
prepare the french toast separately and then add the peanut butter and banana when you put the toast in the oven to set the custard