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Shit I've Cooked Lately


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On 8/10/2020 at 10:13 PM, elfenix said:

Homemade chicken shawarma (sous vide) but the star of the show is homemade toum. This may be the best condiment ever. It's definitely going on a BLT tomorrow

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So I’m about to try toum. Did some reading and can confirm for anyone that germ removal is a PITA, but if you use fresh garlic from a farmers market there’s basically no germ in there 

Edited by SydneyCarton
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1 hour ago, elfenix said:

^^ half of the linked recipe makes a pint, which is plenty enough for now.  there wasn't much germ in the purple garlic HEB had. 

Yeah, this made a fucking ton. And I’m lot sure it’s for me. Pretty strong. Also pretty sure I forgot the fucking salt. Goddamn toddler distraction. 
 

I think I’ll let it sit for a few days. The recipe says it lasts a month and gets a bit milder. Can definitely see the appeal of this. I need to char grill some chicken breasts. 

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1 hour ago, Party_Taco said:


Eh, we like it well enough, but the BBQ and needed supplies to make your own are certainly lacking.

Where do you live? The Harris Teeter near Ft. McHenry and the Eddie's in Roland Park in Baltimore both had good butcher shops and would order anything, but that was five years ago. 

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