southernsmoker
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Posts posted by southernsmoker
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I used to have a customer that swore just marinated it in dale's for 15 minutes and cook just like bacon.
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49 minutes ago, Smithy said:
I forgot to ask: can you remember any of the flavor or texture notes? For instance, was the red sauce smooth or chunky, tomatoish or hot like a chili sauce or not like either of them? Could the white sauce have been the classic tzadziki, or was it something different?
It wasn't tzadziki. The greenish sauce was a little chunky. the white and red were smooth. None of them where spicy I would remember that. It was 13 years ago so my memory on flavor isnt great.
16 minutes ago, scamhi said:try this Lebanese garlic sauce for shwarma
https://dinnerthendessert.com/zankou-chickens-secret-garlic-paste/
I will give this a shot next time thank you.
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Hello all,
My first experience with sharwarma was in Moscow, Russia. I have been attempting to make it for years now with out actually using a vertical cooker. My last try I used smoked chicken thighs and it turned out quite good actually. My problem is still the sauce. It seems in the USA and online it is only a tahini yogurt sauce or a tzatziki sauce that is called for and used in shawarmas. In Russia it was always a white sauce, a greenish sauce and a red sauce. I cant seem to find any mention of this anywhere online. Does any one know what I am talking about? And have a name for these sauces.
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I have been in the meat industry for 15 years now. I enjoy cooking. I like to focus on smoking food and also Russian food.
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Can you help me diagnose my cheese bread?
in Pastry & Baking
Posted
Not rolled tight enough.