FOODIES MEET HERE.

[eerockk]

Greetings, fellow Jedi and not so fellow Sith, here's another lesson of Soviet cuisine from Rina Ascura. This time we shall discuss shashlyk.

What is shashlyk? It's a form of shish kebab from the Caucasus mountains, likewise adopted into Russian cuisine and many other post-Soviet cuisines, too. In my country, it is treated the same way as Americans treat BBQ: a hot, roasted meat dish that is prepared over hot coals during some friendly or familial social event, often in the country, dacha or a camping trip.

To make shashlyk, you need meat (usually mutton, but pork is used, too) that is cut into smallish pieces and pickled in vinegar before roasting. After the meat is pickly enough, it is put on small skewers called "shampur", with pieces interchanged with rings of onion and cut tomato circles. Then you put the skewers onto a skewer stand built over a campfire; more professional apparatuses called ''mangal'' are also used, which look like metal boxes with hot coals. Remember: if you use a campfire, you should wait until all flames are gone and only hot embers remain. Then you slowly rotate the shampurs until the meat is well done from all sides. Then you eat them!

Now those sound great, Rina! I've been looking for an excuse to light a winter campfire this year. This provides me with some justification, and then some! Thanks!

[RevanChrist]

I was hongry different than hungry,,,I'll splain later ,,anyways I was hongry and only had a few pesos on me,,,Value menu!!!!
So I jump in the truck and head to ,,,Burger king,,,hadnt been there in a while...3 bucks cash and some ash tray change....yeah three bk burgers with bacon.

total 3.25 SOCRE
Taste I dunno nif they were good because i was hongry or cheap or maybe maybe just maybe they were good. I will let you know in 2.5 hours. it usually tkes that long for BK to affect my system.

[eerockk]

Hey Master Rem! I've been seeing pulled pork on just about every food item imaginable and at just about every food location I pass. Subway cut their own throats by waiting on your idea! They're going to be the 'restaurant' that releases this a year after the fad, just like everyone did with portobello mushroom caps and goat cheese circa 1999.

Just thought I'd share that observation with you! At least you got your card, but note that you were ahead of the game with that idea - now Subway is going to be behind if they release it. Point for your foresight on pulled pork at Subway!

[Master Rel]

Thanks 


I just made a bunch of meat...I had planned on an event that fell through and had to cook it off 

1.5"-2" bone in pork chops
pork riblets (small flat bones and lots of meat)
9 lb turkey
sweet and Idaho potatoes cut length ways in forths and baked

All the meat once in the rare stage was drained on excess juices, slavered in my homemade honey black pepper BBQ sauce, then baked off a bit more to set the sauce!  (currently resting right now...so hungry!)

NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM

[eerockk]

I just made a bunch of meat...I had planned on an event that fell through and had to cook it off 
NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM NOM

Why is Texas so far away from London...

[Master Rel]

Why is Texas so far away from London...

Because you are lucky!

lol

[eerockk]

Because you are lucky!

lol

Certainly not in this case!!

[Master Rel]

Lol...just ate 5 riblets...OMG...sweet tangy and that pop of fresh cracked black pepper...Yum!


 

[RevanChrist]

ANybody got a good recipe for homemade onion rings ,,i am wanting somwe about now. No not something youve looked up on the interwebz ,,i can do that ,,but one you have tried.
T I A

[eerockk]

ANybody got a good recipe for homemade onion rings ,,i am wanting somwe about now. No not something youve looked up on the interwebz ,,i can do that ,,but one you have tried.
T I A

For an interesting change, try Japanese Tempura Batter mix and follow the instructions on the box. (Need to ice the batter before frying). The tempura batter is exponentially lighter than a beer batter would be, and still has that onion ring taste that I think you have a craving for.

Dang, now I could go for some of those!

http://japanesefood.about.com/od/tempura/r/tempurabatter.htm

[Master Rel]

The primary issues with onion rings is temperature and process.

Of course a decent onion (fresh), seasoning, and batter is important but the temperature not being high enough is the usual culprit.

So fry in oil or bake?

You can bake them, the benefit with this method is that the oven stays warm for some time which gives you access to keep them warm if not consuming all or if serving a group.

450* for 18-20 mins in oven

If frying, there are two methods...deep fry where you drop in the oil, best if a thermostat regulated frier...skillet/pan fried, oil halfway up the rings or shallow fry.

Regulated deep fry will give best results but if not than a cast iron skillet can provide great rings, just let the rings cook a bit more then you first want think then flip over...75:25 rather than 50:50 cooking time per side, this will help set the batter.

Either path...

cut thick rings, keep the ones that are about the same size (chop the rest and freeze them for future cooking...the frozen onion will break down quickly when cooked later)

three process stations...first is seasoned flour (salt, pepper, cayenne, etc.), then buttermilk and egg, finally a crisp (crushed potato chips or panko or bread crumbs or other)...the flour creates a dry surface for the batter to stick to and the crunch adds...crunch...you can also go back through the station a second pass for a thick crust.

A beer batter (does not work that well in oven...fry)...think pancake batter consistency...in one bowl...flour, seasonings, beer...single dip will create a thin layer with high potential for open areas, so most times double dip if thin.

And finally season immediately out of oil or oven so the salt/seasonings stick to the rings  

[RevanChrist]

never been a fan of oven fry ,,,,and i have lots of cast iron ,,best cookware ever,well next to copper.

[RevanChrist]

Someone said something about Russian mustard. I bet Putin is happy.
NOw enlighten me please

[eerockk]

Someone said something about Russian mustard. I bet Putin is happy.
NOw enlighten me please

Russian mustard is a sharp, strong hot mustard, prepared from an Indian mustard seed and high acid (~6-9%) distilled white vinegar, with salt, sugar, and vegetable oil. Mustard flour is diluted with a hot water in Russia, resulting in more efficient allyl isothiocyanate production and thus a sharper taste. Indian mustard has less heat-sensitive glucosinolates, so hot water does not reduce the pungency.

From http://en.wikipedia.org/wiki/Mustard_(condiment)

Like German Feuersenf but better.

[Rina Ascura]

Putin be damned. If I could, I would make him eat a dozen jars of this stuff.
http://www.flickr.com/photos/lipovetskyphoto/6932193876/
 - this brand is the easiest to find in North America. And it's a kick-ass mustard.

this is a local no-name brand. Just as good.