Minnie the Minx Posted June 17, 2017 Share Posted June 17, 2017 1 Link to comment Share on other sites More sharing options...
Minnie the Minx Posted June 17, 2017 Share Posted June 17, 2017 The trick with all these seafood dishes is to allow the people to have the dips they want, consisting of chilli, Sanxi vinegar, ginger, garlic, sesame oil and roasted seeds, coriander, satay etc. 1 Link to comment Share on other sites More sharing options...
Minnie the Minx Posted June 17, 2017 Share Posted June 17, 2017 16 minutes ago, grollies said: Anyone got a decent recipe for BBQ sauce for a rack of ribs? I've tried a couple before via google but weren't great. Anything not using liquid smoke. Cheers. I've done them before, what's available to you? I usually marinate them, scroll up I posted a few pics. Found a new recipe, rub with sea salt, Char Siu and garlic, balsamic vinegar and a dash of vino, some rock sugar, as I said, depends what you have. 2 Link to comment Share on other sites More sharing options...
Minnie the Minx Posted June 17, 2017 Share Posted June 17, 2017 If all else fails Heinz BBQ sauce, good luck. Looking forward to pics. Link to comment Share on other sites More sharing options...
Popular Post tutsiwarrior Posted June 17, 2017 Popular Post Share Posted June 17, 2017 10 minutes ago, grollies said: Anyone got a decent recipe for BBQ sauce for a rack of ribs? I've tried a couple before via google but weren't great. Anything not using liquid smoke. Cheers. 3/1 tomato catsup to white vinegar, add brown sugar, adjust to suit sweetish/acidy preference, add garlic and other ingredients (cayenne, tabasco, black pepper etc) to taste, stir a bit on low heat...can't go wrong... conveyed to me by a flamboyant negro homosexual of my acquaintance 45 years ago...it was his mama's recipe and I felt honored... 3 Link to comment Share on other sites More sharing options...
Minnie the Minx Posted June 17, 2017 Share Posted June 17, 2017 Wow, going to try it hahahahahaha Link to comment Share on other sites More sharing options...
Minnie the Minx Posted June 17, 2017 Share Posted June 17, 2017 Did I tell you about my Cantonese mum-in-law lol guess not. We discussed the benefits of dog meat the other day, that's a touchy subject as the Yulin Dog Festival is a few days away, sites awash with this. Link to comment Share on other sites More sharing options...
Minnie the Minx Posted June 17, 2017 Share Posted June 17, 2017 Anyway enjoy folks. Link to comment Share on other sites More sharing options...
tutsiwarrior Posted June 17, 2017 Share Posted June 17, 2017 the best BBQ sauce I ever ate was at Flint's BBQ in Oakland, CA...you'd come outta their place (takeaway only), get in the car then rip open the bag immediately and indulge inna frenzy...of course the recipe is a big secret and suicides have been reported recording the attempts to duplicate the sauce at home...my pal from the post above was from Oakland too and I lived there off and on fer about 4 years in the early 70s; cheap rent, big houses, etc... when you spend time in those places BBQ becomes part of yer DNA...I haven't BBQed seriously in nearly 30 years but I can remember the fixins' vividly... 1 Link to comment Share on other sites More sharing options...
grollies Posted June 17, 2017 Share Posted June 17, 2017 (edited) 43 minutes ago, tutsiwarrior said: 3/1 tomato catsup to white vinegar, add brown sugar, adjust to suit sweetish/acidy preference, add garlic and other ingredients (cayenne, tabasco, black pepper etc) to taste, stir a bit on low heat...can't go wrong... conveyed to me by a flamboyant negro homosexual of my acquaintance 45 years ago...it was his mama's recipe and I felt honored... That's kinda what I've done before, with caramalised onion. I'll give it another go as per your recipe and miss our the onion. mtm - Heinz BBQ sauce is nasty stuff Edited June 17, 2017 by grollies Link to comment Share on other sites More sharing options...
tutsiwarrior Posted June 17, 2017 Share Posted June 17, 2017 1 minute ago, grollies said: That's kinda what I've done before, with caramalised onion. I'll give it another go as per your recipe and miss our the onion. mtm - Heinz BBQ sauce is nasty stuff I've used the Heinz sauce fer a ribs marinade but not fer final cooking (in the oven)...wipe it off before...the final sauce should be added during the last 20 - 30 mins to avoid the sugar burning... with the recipe combine the first three ingredients in a sauce pan and stir fer a bit to get the basic flavor, adjust for sweet/sour with the brown sugar and the vinegar...then add yer garlic and other spices tasting as ye go along... btw I found the best ribs down at the market slaughtered fresh that day...supermarket ribs usually aren't fer shit... Link to comment Share on other sites More sharing options...
Naam Posted June 17, 2017 Share Posted June 17, 2017 2 hours ago, Minnie the Minx said: lobster mornay = blasphemy, deadly sin, lèse-majesté, severe punishment in afterlife! Link to comment Share on other sites More sharing options...
Naam Posted June 17, 2017 Share Posted June 17, 2017 27 minutes ago, tutsiwarrior said: supermarket ribs usually aren't fer shit... fer me dogs they do fine once in a while Link to comment Share on other sites More sharing options...
Naam Posted June 17, 2017 Share Posted June 17, 2017 1 hour ago, Minnie the Minx said: Yulin Dog Festival a sad event for an animal lover. but i don't want to know what vegans think of me liking lamb curry, juicy steaks and sausages made of the "parents of Bambi". 1 Link to comment Share on other sites More sharing options...
Morch Posted June 17, 2017 Share Posted June 17, 2017 12 minutes ago, Naam said: a sad event for an animal lover. but i don't want to know what vegans think of me liking lamb curry, juicy steaks and sausages made of the "parents of Bambi". Link to comment Share on other sites More sharing options...
watcharacters Posted June 17, 2017 Share Posted June 17, 2017 2 hours ago, tutsiwarrior said: the best BBQ sauce I ever ate was at Flint's BBQ in Oakland, CA...you'd come outta their place (takeaway only), get in the car then rip open the bag immediately and indulge inna frenzy...of course the recipe is a big secret and suicides have been reported recording the attempts to duplicate the sauce at home...my pal from the post above was from Oakland too and I lived there off and on fer about 4 years in the early 70s; cheap rent, big houses, etc... when you spend time in those places BBQ becomes part of yer DNA...I haven't BBQed seriously in nearly 30 years but I can remember the fixins' vividly... Flint's did indeed have a great Bar-B-Que sauce. For a brief period someone produced it with an address on 62 nd. St. Oakland. It was carried by at least one major grocery chain locally for a tiny period. Flint's had two locations in Oakland. Both locations were pretty lax about hygiene. Link to comment Share on other sites More sharing options...
tutsiwarrior Posted June 17, 2017 Share Posted June 17, 2017 7 minutes ago, watcharacters said: Flint's did indeed have a great Bar-B-Que sauce. For a brief period someone produced it with an address on 62 nd. St. Oakland. It was carried by at least one major grocery chain locally for a tiny period. Flint's had two locations in Oakland. Both locations were pretty lax about hygiene. I useta live on 60th and 52nd Streets close by Telegraph and useta go to the Flints on Shattuck across from La Pena...that place closed a while back, I hear... and yeah re: the hygiene...I didn't mind the women sweating into my food as they were preparing my order, it was hot in there near the cooking arrangement (brick built stack with burners in the bottom and the meat hung inside)...after all, whaddaya gonna say to a hot and bothered 250lb black woman holding a cleaver? 2 Link to comment Share on other sites More sharing options...
Naam Posted June 17, 2017 Share Posted June 17, 2017 6 minutes ago, tutsiwarrior said: ...after all, whaddaya gonna say to a hot and bothered 250lb black woman holding a cleaver? what are your plans after duty hours honey? 1 Link to comment Share on other sites More sharing options...
Popular Post U235 Posted June 17, 2017 Popular Post Share Posted June 17, 2017 (edited) Due to a lack of Turkish immigrants in my village, I have to make my pita's by myself An excellent spice mix for this is: http://www.food.com/recipe/shoarma-spice-mix-44858 Mix it with sliced meat and some oil, and let marinade overnight. Bake in a very hot pan. Edited June 17, 2017 by U235 5 Link to comment Share on other sites More sharing options...
Popular Post Naam Posted June 17, 2017 Popular Post Share Posted June 17, 2017 8 minutes ago, U235 said: Due to a lack of Turkish immigrants in my village, I have to make my pita's by myself actually the Turkish flat bread differs a lot from the pita baked and used for shwarma throughout the Middle East. it's much thicker and contains, as opposed to pita, some spices. the discerned connoisseur prefers the shwarma wrap rather thin. even though we have lived in the Middle East for years my wife and me experienced the most delicious shwarma made by a Palestinian in Surfers Paradise (a town located on a remote island called Ozstralia... or similar). 3 Link to comment Share on other sites More sharing options...
U235 Posted June 17, 2017 Share Posted June 17, 2017 (edited) 26 minutes ago, Naam said: actually the Turkish flat bread differs a lot from the pita baked and used for shwarma throughout the Middle East. it's much thicker and contains, as opposed to pita, some spices. the discerned connoisseur prefers the shwarma wrap rather thin. even though we have lived in the Middle East for years my wife and me experienced the most delicious shwarma made by a Palestinian in Surfers Paradise (a town located on a remote island called Ozstralia... or similar). I suppose you mean a bread like the one below? Yeah, they are delicious, I often bought them in a previous life I once asked in Turkey if they often eat pita. They really had no idea what I was talking about... But on the other hand, there are millions of shoarma restaurants operated by Turkish people in Europe. You might think it's a national addiction in Turkey. Edited June 17, 2017 by U235 1 Link to comment Share on other sites More sharing options...
Popular Post Naam Posted June 17, 2017 Popular Post Share Posted June 17, 2017 air dried deer/domestic porc salami, ratio 70:30: 3 Link to comment Share on other sites More sharing options...
Naam Posted June 17, 2017 Share Posted June 17, 2017 7 minutes ago, U235 said: I suppose you mean a bread like the one below? there are different turkish flat breads. what you are showing can neither be used for wrapping döner kebab nor for shwarma. but the taste is quite ok. 1 Link to comment Share on other sites More sharing options...
Morch Posted June 17, 2017 Share Posted June 17, 2017 (edited) 16 minutes ago, U235 said: I suppose you mean a bread like the one below? Yeah, they are delicious, I often bought them in a previous life I once asked in Turkey if they often eat pita. They really had no idea what I was talking about... But on the other hand, there are millions of shoarma restaurants operated by Turkish people in Europe. You might think it's a national addiction in Turkey. Pita wouldn't mean much to Turks, bound to be confused with pide. I think what Naam mentioned would be called (in Turkey) either yufka or possibly, lavash. The ones above are more like baslama. My meager Turkish is rusty, so could be wrong. Edited June 17, 2017 by Morch 1 Link to comment Share on other sites More sharing options...
Minnie the Minx Posted June 17, 2017 Share Posted June 17, 2017 4 hours ago, Naam said: = blasphemy, deadly sin, lèse-majesté, severe punishment in afterlife! I asked the lobsters in question how they would like to be served, it was a consentual decision. May horrify purists such as yourself Kind Sir, but to kids and kidults they immensely enjoy this style. 1 Link to comment Share on other sites More sharing options...
Minnie the Minx Posted June 17, 2017 Share Posted June 17, 2017 4 hours ago, Naam said: a sad event for an animal lover. but i don't want to know what vegans think of me liking lamb curry, juicy steaks and sausages made of the "parents of Bambi". Nothing wrong with all of the above, just the way they kill the dogs, so many reports of dogs being kidnapped in the mainland and loaded onto trucks and so many protests but it still goes on....I stopped looking at Chinese sites some disturbing stuff out there. As to vegans, there is a thread here somewhere. Honestly you feel like a crim digging into a burger if you have vegan friends. There's an ultra expensive hip, cool, yuppy type place in HK raking it in for all the vegans, all good, each to their own. They rant about killing animals rah, rah, I'll remember that next time we mow our lawn. Plants have feelings too. Link to comment Share on other sites More sharing options...
bamukloy Posted June 17, 2017 Share Posted June 17, 2017 On 2017-6-16 at 4:21 PM, ozzieovaseas said: I must say that looks pretty damn good. Where did you buy this? Didnt get it from a shop. I send you a private message mate Link to comment Share on other sites More sharing options...
Naam Posted June 17, 2017 Share Posted June 17, 2017 27 minutes ago, Minnie the Minx said: just the way they kill the dogs i read that these even happens in the north-east of Thailand. it made my blood boil. 1 Link to comment Share on other sites More sharing options...
Naam Posted June 17, 2017 Share Posted June 17, 2017 10 minutes ago, bamukloy said: Didnt get it from a shop. I send you a private message mate high treason! Link to comment Share on other sites More sharing options...
tutsiwarrior Posted June 17, 2017 Share Posted June 17, 2017 1 hour ago, Morch said: Pita wouldn't mean much to Turks, bound to be confused with pide. I think what Naam mentioned would be called (in Turkey) either yufka or possibly, lavash. The ones above are more like baslama. My meager Turkish is rusty, so could be wrong. don't think I ever saw anything that resembled flatbread in Turkey...they always served up crusty type bread at lunch in the canteen (nice with the daily tripe soup) and in restaurants with the kebap piled high onna plate with a garnish of fresh cukes and tomatoes or some chachuk on the side...but I was only in western Turkey where folks are more european, the folks to the east are more 'ethnic' and the bread may be different... once at a stall late at night near Istikial St in Istanbul they were sellin' mussel sarnies also with crusty bread rolls just fresh with a yogurt dressing...memorable... Link to comment Share on other sites More sharing options...
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