/ck/ - Food & Cooking

>>6222125
>CHICKEN SANDWICH!

dis nigga went full tendie

>>6222130
>dis nigga went full tendie

Had a good laugh at that one.

This is supposed to be the simple beginner meal dish week anyway, so we're all good.

>>6222130
>>>/r9k/

I'm thinking one of two possibilities:
• homemade chicken donair meat on homemade sesame flatbread with homemade garlic sauce and radish, carrot and lettuce toppings
For those who don't know what donair is:
http://en.wikipedia.org/wiki/Donair#Canada
It's made from mince. Always.

• homemade teriyaki chicken meatball sub on homemade roll with shredded cabbage and storebought mayonnaise because I don't wanna make a bunch of preservative-free mayo for this single sandwich, then be forced to eat it in a week's time.

Thoughts?

>>6224354
>• homemade teriyaki chicken meatball sub on homemade roll with shredded cabbage and storebought mayonnaise because I don't wanna make a bunch of preservative-free mayo for this single sandwich, then be forced to eat it in a week's time.
this one sounds amazingly tasty

These threads have promise but OP you should include dates to make sure people post at the right times. Nothing like shitposting your foul creation at the same time as everyone else.

bump?

I made shredded chicken tacos, does that count?

>>6226772
Yes.
I'm the one that chose this week's topic. I suggested that it be any sandwich or sandwich-like food that includes chicken as the primary ingredient (or vegan chicken-like soy product).

I believe I said that the only rules were that it includes chicken in bread or bread-like food that can be reasonably eaten without utensils. I remember saying that as much as I like chicken hot brown, I wouldn't accept it because it can't be reasonably eaten without utensils. You'd get a mess of delicious gravy all over the place if you tried using hands/fingers only.
So go ahead and post that taco, friend-o.

>>6222125
Why didn't the put the Cat in the picture?

>>6226782

OK, when i take a break for lunch i will plate up a few and post em.

>>6222125
Wait, so this only runs through Sunday? Damn. I guess I'll make my entry on Saturday or Sunday, then. I'm going to be too busy until then. Oh, and Saturday is Valentine's day, so I probably won't do it then, either. Eh, Sunday it is!! But, I already know what I'm making.

It's been a while, /ck/. Didn't squee used to do this? It seems like all the old trips are kill nao

>>6226828
I'd think that since this started a day late, that it's okay to end it a day late, too. Let's wait for OP's opinion on it, but I'd say that Monday/Tuesday is more fair for the ending day.

OP can start the new thread on the day it's meant to start while this old one is still up. I think he's under the impression that there's no way to have the same picture on the same board at the same time or something.

>>6226836
That's the /ck/ challenge or whatever.

This is where anons suggest dishes for everyone to cook. There's no prize. There's no competition. The only thing the "winner" of any given week does is suggest what's to be presented three weeks thereafter. The first week was French toast, the second was Eggs Benedict and the third (last week) was egg general. OP chose all three of the first three weeks and wanted them to follow a central egg theme.
The winner of the French toast week chose the subject for this week (three weeks after the one he won) and decided we should all make some variant of the chicken sandwich. As seen in >>6226782 and >>6224354, a chicken sandwich can be just about any handheld food that includes chicken on or between carbs.

>>6226782

and here we are! shredded chicken tacos on fresh hot tortillas(store made) with some red lettuce

the chicken was thighs baked in foil at around 300 for 2.5 hours with: cumin, organo, chipotle powder, a handful of minced garlic and salt and pepper.

>spoiler: this is delicious

>>6226782
>>6227296

PS sorry about the moderately shitty picture, but I did make an effort to plate it nicely so you could see everything.

also, I mixed the roasted garlic bits back into the thighs before shredding, and removed most of the fat.

>>6226782

Another better pic, will remove the first one shortly

>>6227308
Looks good!
I was expecting something like Mexican twice-cooked pork... only chicken. But this looks just as tasty. Have you ever had it? The twice-cooked pork, I mean?

>>6227308
this is why these threads are so kek worthy
no offense, but really?

>>6227308
>.gif
what the fuck

>>6227337

really what?


>>6227326

I've had carnitas if that's what you mean? I probably could have sauced the chicken, but honestly it was super juicy and awesome just as is with the drippings and the garlic mixed back in

>>6227337
And where's your submission, Monsieur Pepin?

>>6226828
>>6226854
Yes the dates are a bit flexible since this isn't a challenge or true competition.

It just needed some sort of endpoint to not keep going and going, so yeah plus a day or two is fine, I suppose I'll start making the threads with overlap so it won't be late.


Also last week's winners in order were Quiche(for effort), steamed egg thing(for unexpected), and Pasta thing(for being interesting)

Picking multiple 'winners' now because week before the winner never responded what they want for the specific dish, reminder last week 'winner' is picking just a general free for all theme


Also also unless anyone objects I suppose this next week 'specific dish' will be RAMEN, just for meme sake

slice leftover chicken breast and jalapenos

>>6228135
pile it up, add mayo, black pepper, salt, and pomegranate ketchup (got it from some hippie artisanal food subscription box)

>>6228142
mix

>>6228148
squish between bread and eat

could've used a lot more jalapenos in hindsight

>>6228148

god I hate your hands, you're like a human crab.

>>6228158
crabs have feelings too, pls don't be hurtful

>>6228161
>this kills the borneo

>>6228118
>Pasta thing
Really? Thanks, but it didn't look tasty at all! I'd have picked the quiche, myself.
Maybe I should have made egg coffee. That's something I'm almost 100% certain no one on here has seen before (no, not the one where you use eggs to clarify boiled coffee).
In fact, I think I'll make some sometime soon.

The Chicken Salad Sandwich may be low tier, but damnit I like it. I made mayonnaise from scratch, baked and shredded a broiler fryer and did the whole thing from the ground up.

The sandwich is homemade guacamole, spring mix lettuce, chicken salad, Havarti cheese, bacon and sprouts on cuban bread.

>>6228296
wouldeat/10

>>6228296
what chicken salad ingredients you use?

it seems like the guac would overpower the chicken flavor to me

>>6228296
>I made mayonnaise from scratch

ew this guy jerked it in his sandwich

>>6228323
The chicken I baked in covered in butter, salt and parsley at 300 pretty slowly. Shredded, mixed in shredded carrots, dill pickle, tarragon, parsley, pepper, salt, bit of lemon juice and smoked paprika.

For the guacamole I didn't use Haas avocados, I used pic related. Don't know the name since they're just labeled "Costa Rica Avocado" at the market but they're milder than the Haas. Plus I used a healthy layer of salad mix between the chiclen salad and the avocado. I honestly just really like guacamole on sandwiches and added it, would probably still be great without.

>>6228401
>The chicken I baked in covered in butter, salt and parsley at 300 pretty slowly. Shredded, mixed in shredded carrots, dill pickle, tarragon, parsley, pepper, salt, bit of lemon juice and smoked paprika.
fug now I'm hungry

>>6228150

>jalapeno pomegranate chicken salad

convince me this tastes good?

also is that an English muffin?

>>6228705
the main ingredient in the ketchup is pomegranate molasses and roasted red pepper which works together quite well
there's probably better pairings but it tasted as good as each individual ingredient if that makes sense

leftover english muffin from eggs benny round yes

>>6228337
I honestly make mayonnaise every week. I got tired of what I was getting at the store and tried my hand at it on my own once and it was delicious. Home made mayo is good enough to spread on bread by its self and consume and I'm not even a huge fan of mayonnaise. Only downside is it lasts for about a week and its a hell of a workout on your arm. If you're a cube dweller like me though its worth it to do on a Sunday and have killer lunch hoagies all week.

I jerked it after the sandwich was done and it was satisfying. Like the sandwich.

>>6228873
>pomegranate molasses

Thats probably excellent but I don't think I've ever had it before. Did you make it yourself? I'd like to try it.

>>6228118
>Also also unless anyone objects I suppose this next week 'specific dish' will be RAMEN, just for meme sake

I'd prefer not to do Ramen if possible But if its what the people want I'll still participate.

>>6229119
>I'd prefer not to do Ramen if possible But if its what the people want I'll still participate.

I'm open to suggestions because the previous winner never stated what they'd like

It just has to be a specific dish of some sort, people are allowed to put their own spin on it.

>>6229126
I'm just not sure what kind of participation its going to get since I can't really think of anything offhand. I'll think of a better suggestion though.

>>6229119
nah, i got it from this site http://www.flavourfullstop.com/products/the-indulgent-detox

shits pretty good

>>6229126
how about stir fry?

I made a luther katsu sando.

Glazed doughnut, lettuce, fried chicken thigh, black sesame dressing, mayo, fried egg, other half of the glazed doughnut. I didn't make the doughnut, I just stopped at the doughnut shop.

It wasn't very good (surprise!). The sweet doughnut glaze clashed with the other flavors. But I just wanted to try something stupid.

>>6229669


that... is horrifying

But I'm glad you made it and posted it!

>>6229669
Needs some bacon

>>6224354
I made the donair meat today and will make the flatbread tomorrow or Sunday. I can post pics of the process to make the meat now or tomorrow, when I make the bread and assemble my sandwich, taking pics all the while.

>>6224683
I've enough mince leftover to make about fifteen meatballs, so I could very well do the teriyaki meatballs, too and snap pics of that process, as well.

step 1

get bread
cut bread

step 2

toaster bread
this give warm crunch

step 3

apply all natural organic good condiment
apply generous mayo
apply nice mustards
apply little spice sauce

step 4

almost done!
apply lettuce leaf to mayo bread side
apply organic free range all natural chicken patty to spice bread side

step 5

apply two sides together

all done!
look at tasty chicken sandich and enjoy before taste!

>>6230614
You silly billy! That's ham on your sandwich! Not chicken!

im sick of seeing this r9k shit on this board when will u fuks get a life and stop crying all the time posting your pepe and shit this board is for COOKING not feels

>>6230715
>being this young and not knowing RD
How many years left to go before you can buy alcohol legally?

Currently cooking up some chicken marinated in adobo, some Mexican chillies, pineapple juice and tibblets, going to serve on top some freshly made tortillas (Mexican store down the street makes them)
>>6230715

bump!

>>6229493
Stir fry could be fun. Ot leafy greens (kale, mustard, turnip, collard)?

>>6228118
Quiche here, do I need to pick a free for all theme?

Gonna stretch the definition of "sandwich" today and attempt some leftover chicken bao. Pics incoming.

>>6230781
Oh dear.

With >>6227308

We are going to have a head to head chicken taco battle!!!

So exciting! Who will reign supreme?!?!

>Actually a little excited

>>6230614
>"Chicken patty"
>"Chicken sammie"

Wat

>>6232082
yeah since you won free for all theme you get to pick the free for all theme next in rotation

>>6232082
Prepping the bao. Witness my mounting frustration with pleating as I gradually just start mashing the tops together.

>>6232414
Cool, I'm gonna say "citrus" then. Lemon curd, duck a l'orange, ceviche, anything like that.

>>6232082
Chicken sandwich suggester here.
Fits into what I said I'd like to see, that being a food that consists of chicken or chicken-like soyfood vegan product put between, within or on top of a starchy carb and that can reasonably be eaten with hands only/without utensils.

I was thinking chicken mayonnaise sushi sandwich.
There's a place in my area that does spicy tuna sushi sandwiches. Rather than a roll or nigiri, the rice is formed into a sandwich-sized square block, topped with things, then topped with another layer of rice and, finally, wrapped in seaweed paper then cut on the diagonal and presented. So I was either gonna do a chicken mayonnaise version of that or a chicken mayonnaise roll. Decided against it, though, because I found a good deal on chicken mince this week.
Instead, I'm gonna do something else. Will post all pics of mine tomorrow then pics of a second sandwich Monday.
I'm looking forward to your chicken bao, >>6232167's chicken taco and any other things that might spring up the next few days.

>>6232069
I'd love to see either, but I see so many stir-fries on /ck/ nowadays that greens would be a nice change of pace.

>>6232172
think 'e was 'avin' a giggle, m8

>>6232604
And there they are. wouldeat/10.
Doing any baked ones, or just steamed?

>>6232604
End result. It basically worked, though the lack of rise and fluffiness was rather disappointing. I think I just needed to let them prove for a lot longer.

>>6232610
Cheers. Just steamed as you can see. Having said that I now wonder if I actually steamed too hard, stopping them from rising. I'll have to experiment.

>>6232614
That is the worst looking Bao zi I have ever seen in my life.

>>6232614
The dough used in chinese cooking takes a bit of time to master.
you should find a chinese friend that lives with his family, parents preferrably older than 40.

You can learn all sorts of chinese pastries from them. Especially the proper techniques for the dough, the most important part of any chinese pastries.

>>6232635
Yeah, same. It's also the best looking bao I've ever made though, and I'm happy to start crappy.

>>6232744
I think that's the whole point of dish a wee/ck/: to try making something you either have never made before or that most people have never seen before.
Have you ever seen/had Cambodian bao (noumpao)? Yours look like that.

>>6232635
wow rude

>>6232614
>prove

>>6234559
http://en.wikipedia.org/wiki/Proving_(baking_technique)

>>6234713

>link explaining proper grammer and spelling in English

It's proof. It's an adverb you fucking numbskull. Prove is the verb form, you blithering incompetent, you stuttering ass, you absolute NINNY!!!

GOD. WHY CAN'T YOU GET ENGLISH RIGHT?

>>6234782
>proof
>adverb
How does the word 'proof' describe an action, exactly?
Proof is a noun. Prove is a verb.
>Marshall proved the maths proof was correct.

>>6230602
>afraid to open this image because of what might be lurking in the dark

I'm a fool if I dare

>>6234857
I'm not even sure proved is a word anymore

it's one of those days

I was told that there would be a chicken taco battle

>they've moved my desk four times already
>I could set the thread on fire

I was supposed to be making my entry today, but things didn't go as planned yesterday, so I'm making Valentine's dinner today, so I'll make my chicken sandwich entry tomorrow. I already bought the ingredients, so I'm all set, but I have to make v-day dinner tonight.

>>6234857

because that what the yeast is doing. It is proofing.

that is a distinct word from proving

>Alice proved her teacher's proof was wrong while her bread rolls were proofing

>>6235891
In proper English, the word is 'proving.' See >>6234713

>>6224354
Stuck in house at the moment and lack the lettuce for putting together my donair. Thinking to use leaf broccoli instead. Thoughts?

>>6236285
Don't see why not, seems like it would fill a similar role.

>>6236334
Well then: I'll give it a go. I baked my bread already and made my donair meat a few days ago. All that's left is to make the garlic sauce and assemble the sandwich. I'll have that for dinner.

Also, I made the chicken meatballs I mentioned, too, and will bake a second loaf of bread tomorrow to make the chicken teriyaki sub with cabbage.

>>6236285

I think it would be too bitter and weird tasting.

>>6236279
>>6234713


but that's wrong

>http://en.wikipedia.org/wiki/Proofing_(baking_technique)

It's one of those words where I think you could argue for either one really. "Proving" is probably closer to the root pronunciation, and has an obvious common meaning if you've not heard the word before. "Proofing" is (I think) more contemporary, and distinguishes the different context better.

>>6236405
I've mature spinach and... that's about it. As far as leaf greens go, all I've got is mature spinach (which isn't well suited for sandwiches, really) and leaf broccoli (which I've never used in a sandwich before.
I also have some bitter broccoli cooked up (not leaf kind, stem kind) and I /do/ eat that in sandwiches, but I think its flavour is too strong for donair.
I might have to push the donair a day late. I would do the meatball today, but I don't have the right bread for it.

>>6236587
Follow your heart

>>6236632
My heart says that I might have to postpone the donair one as a gaiden in the next thread and instead post the chicken teriyaki meatball sub tomorrow.
I assembled and ate a donair sandwich (took a pic of it, too) but I couldn't be arsed to make the garlic sauce. I'm kinda low on energy at the moment.

>>6236813

We;re not mad.

we love you.

>I'm a bit drunk

bumping to keep it alive till I post my entry later today.

>>6228118
OP, can we please let this run one more day? I have something I really want to make for this, but I can't till tomorrow night. (working a double shift today and morning shift tomorrow). I'm hoping since you said the dates were somewhat flexible we can let it go one more day. Pls?

>>6238552
Sure, I'll start the new thread now though and the last day of this one can overlap with the next one a little.

>>6239192
Great. Not the poster you were replying to, though. Still good news.

>>6239192
Cool! You're a true bro, OP.

Chicken mince, seasonings, chopped onion and cornflour (cornstarch).

>>6240750
Formed vaguely sphere-like and pan-fried to cook through.

>>6240750
>>6240761
Removed from the pan when cooked.

300g of 90% hydration dough with 2% and 4,66% salt and active dry yeast formed into a long roll.

>>6240775
Allowed to prove a tad.

>>6240777
>>6240775
Slashed a few times on top and once along the length of one side, right by the base. I didn't slash deeply enough on a few of them nor is it quite deep enough along the length. It nonetheless achieved a decent enough rise.

>>6240792
>>6240777
>>6240775
Then into the toaster oven. I don't own an oven. My house didn't come with one when I bought it, but it has a fantastic cook top.

A few cabbage leaves. And my knife.

>>6240815
Cut en chiffonade.

>>6240822
>>6240815
And put into a plastic bag with lots of koshering salt.

>>6240806
>>6240792
>>6240777
>>6240775
Long roll's done.

About a thumbslength of ginger, shredded, and about a tablespoon of sugar into my mortar.

>>6240853
Sorry, that was just ginger. Here's the ginger and sugar.

>>6240887
>>6240853
>>6240806
>>6240792
>>6240777
Muddled together.

>>6240912
>>6240887
>>6240853
Cooked together with some soy sauce and a bit more sugar.

>>6240946
>>6240912
>>6240887
>>6240853
When it comes to the boil...

>>6240961
>>6240946
>>6240912
>>6240887
>>6240853
... add the meatballs.

>>6240974
Toss about to coat.

>>6240981
>>6240974
Add a shot of sake.

>>6240992
>>6240981
>>6240974
Allow to reduce back out again.

Cut into the roll.

>>6241013
Split the roll.

>>6241018
>>6241013
Add some teriyaki chicken meatballs.

>>6241024
>>6241018
>>6241013
Top with cabbage mayonnaise. Remember the cabbage? From earlier? The salted cabbage. Yeah, that. Drained, washed, soaked, drained again and rinsed, in that order, then squeezed dry and mixed with mayonnaise and a little fresh lemon juice.

Have a bite! It was delicious.

Gonna put some homemade donair meat in flat bread with radish, carrot and, instead of lettuce, cabbage tomorrow. Also garlic sauce.

>>6241013
nice roll

>>6241029

in the US of A we call that vinegar coleslaw

>I love it
>We are not so far apart you and I

>>6241060
>vinegar coleslaw
>no vinegar
And don't Americans use white ones to make their slaw?
I don't think we're that different, either, no, but some differences do exist. Like using green cabbage rather than white in salads.

>>6241817
Sometimes use apple cider vinegar too...

>>6242226
Sorry if that came across as judgmental. The comment was meant only as something to notice. I'd have added vinegar or lemon juice, either or, just that I had a lemon within reach at the time.
I added it to help cut the sweetness of the sauce. I don't usually eat or make coleslaw. Cabbage gets made into sauerkraut, stir-fried with rice, made into cabbage rolls or stewed. I seldom do much else with the stuff.

I have my chicken brining as we speak. But, I won't get home till this afternoon, and so it'll be after dinner before I post my entry.

I'mma still bumping this one because I'll have an entry here in a few hours! (Even if it's a day late and a dollar short)

>>6243102
see >>6228118 and >>6226854
OP said Tuesday is fine.

>>6241037
Man that looks good.

Regarding the bread, how do you work with dough that wet, stretch/slap?

>>6243108
Tuesday is over in 33 minutes bruh

>>6243199
Well, yeah, where it matters, but remember that Americans have at least another five hours more to go!

>>6243180
Exactly that. 90% hydration isn't as difficult to work with as you might suspect. Slashing it, however, is a pain in the dick.

Going to be making another chicken sandwich in an hour or so. Making a tortilla-like durka-durka flatbread for it. Originally planned on making it with sesame seeds, but I might just add toasted sesame oil to the dough instead of olive oil. Or something. I'll play it by ear.

>>6243218
>at least

Yeah, I used to make a really wet dough... I think it was called stirata... in my food processor. Was freaked out the first time I made it because it didn't rise, but when I put it on the baking stone it poofed up and made some of the best bread with huge air pockets. Used a serated knife to slash.

>>6243371
>stirata
That literally just means "stretched."
How did you use a knife to slash without tearing it? I used a razor.

I started the dough for my single flat bread about 20 minutes ago and it's proving at the moment. It'll be ready to flatten and pan-cook in a few minutes. I used toasted sesame oil in it rather than olive, like I suggested. It smells great.

And thank you for saying the sandwich looked great. I forgot to thank you. I'm not typically so rude. Apologies.
Did you submit anything this week? Have you before? Will you next week? The thread is >>6243051

>>6243371

those boule dough shaping baskets supposedly work wonders on really slack dough. I've used a dutch oven and a regular loaf pan, but that makes a lousy crust except on the top

>>6243471
Well, you don't bake in a banneton/brötform. They're used only for proving the dough. That's why, in English, they're sometimes called 'proving baskets' (or 'proofing baskets,' if you're USican). The dough is then removed from the basket before baking.

You can use a dutch oven or loaf pan in the same way if you grease them lightly then flour them.

Made my donair/kebab sandwich. Uploading pics to google then posting them here a little later.
It's so damned good. Like, really, really good. Frrl.
I added a little too much oil to my garlic sauce, but it was still delicious.

Just got home from work. I have to run to the store because I forgot something, but then I'll be back and cooking. Of course, then I'll have to upload the pics and everything. Can't wait, though. I'm starving.

>>6243730
we excitedly await your return

>>6243734
Here's a really useless preview. It the chicken in its brine.

>>6243764
Okay, now I'm really leaving for the store.

>>6243506

eh not a bad tip maybe will try. cheers m80

>>6243677

my tacos were good too yo.

Three eggs.

>>6243900
Remove the yolks however you'd like. I use a squeezy bottle like a giant syringe to remove them (and I used the yolks to make noodles, buts that's another story).

>>6243905
>>6243900
Put the whites into a blender or food processor. FP's better than blender here, but I don't have one so I used a blender.

>>6243909
>>6243905
>>6243900
Add some chicken mince to the blender/processor.

>>6243911
>>6243909
>>6243905
>>6243900
Blitz into pink slime. Yes. That's right.

>>6243913
>>6243911
>>6243909
>>6243905
>>6243900
Pour the slime into a bowl

>>6243918
>>6243913
>>6243911
>>6243909
>>6243900
>>6243905
Add secret blend of herbs and spices. Also salt.

>>6243920
>>6243918
>>6243913
>>6243909
>>6243911
>>6243905
>>6243900
Stir to combine. Like a cake batter. This is essentially a batter, yes. Especially after I...

>>6243924
>>6243920
>>6243918
>>6243913
>>6243911
>>6243909
>>6243905
>>6243900
... add the next ingredient: cornflour (cornstarch; same thing).

>>6243930
>>6243924
>>6243918
>>6243920
>>6243913
>>6243911
>>6243909
>>6243905
>>6243900
Again, stir to combine.

Pour into a loaf pan lined with clingfilm/plastic wrap.

>>6243940
Wrap shut. Tightly.

Heat some water in a pot large enough to accommodate the loaf pan. Put a piece cloth something-or-other to help prevent shatter, like an oven mitt or something.

>>6243948
Put the loaf pan on top of the thick piece of cloth.

Lid the pot and let the thing steam gentlyish for about an hour. Then remove and there you have it: kebab/donair meat.

>>6243962
It's so firm yet soft that...

>>6243967
... you can actually...

>>6243972
>>6243967
... shave thin, pliable slices using a vegetable peeler.
This is the exact same way lunch meats and proper donair are made, actually. The difference is that donair is then roasted to give the outer bits a tastily charred appearance.

Bread flour.

>>6243990
Active dry yeast and a pinch of salt.

Mixed together, then with a little oil...

>>6243997
>>6243992
... and a bit of water added.

>>6244000
>>6243997
>>6243992
All mixed together into a soft dough...

>>6244006
Kneaded, formed into a small ball and allowed to rest about an hour. Not expecting a rise, really. This is just a rest phase.

>>6244013
And I forget the pic.

Garlic.

>>6244021
Crushed.

>>6244026
Even more crushed. This time, with a little salt.

>>6244037
Whipped, with another little bit of salt.

>>6244043
Forgot pic again. :-(

Mixed the garlic with some mustard. Not pictured: olive oil is whipped with it, too. But I added too much oil and it wound up too thin. Oh well.

Dough.

>>6244061
Flattened.

>>6244066
Pan "baked."

>>6244073
Starting to bubble, so...

>>6244078
... it's time to flip.

>>6244081
Both sides are cooked.

>>6244085
Top with sliced donair meat.

>>6244089
Top with thinly sliced radish and carrot as well as the salt cabbage from >>6240822

>>6244092
Forgot pic again!

>>6244098
Drizzle garlic sauce. Should have been thicker, a consistency like a slightly thinner mayonnaise. Oh well.

>>6244101
And, finally, fold your donair closed-ish to consume. Very, very good.

>>6243433
That was my first post in this thread, so I'm not >>6243180
I found the recipe I was talking about.
I haven't had the best luck with razors and prefer a sharp, wavy-serrated Victorinox bread knife.

>>6243979
thats amazing, never realised thats how those things were made

i'd eat that whole block with a knife and fork

>>6244198
Yeah, it's like a force meat, huh? I wonder if putting a torch to it would help crisp it so it's like the shops have. Probably not enough fat in the chicken though.
I've honestly only ever had the ones that are alternating slices of beef and pork piled onto a skewer, but I've seen the ones that look like a brick of ..well.. force meat.

>>6243979
Mind: blown. I'll have to try this.

Okay. FINALLY.

Spicy Hot Chicken Sandwiches

Here's a close up of the finished product, with more to follow.

>>6244375
Just a pic of the chicken. I used both boneless thighs and breasts.

>>6244376
Brine ingredients. You can vary the hot sauces used. I also usd 2 ladlefuls of the pickled jalapeno juice.

>>6244375
Holy shit that looks really good, it looks exactly like a spicy chicken sandwich from chic fil a (I mean that as a compliment, I've tried to recreate their sammich to no avail)

I eagerly await a recipe

>>6244377
Here's a pic of the brine being throw together with the chicken. I already posted a pic of the chicky chicks brining, so I won't bother with that again.

>>6244380
Breading ingredients.
The jars contain: hot indian chile powder, paprika, garlic powder, onion powder, mustard powder, and then tabasco salt, pepper, baking powder and flour.

>>6244387
mixing up the breading

>>6244392
Remove the chicken from the brine, but DO NOT dry the chicken, just let the brine drip off, and then dredge in the breading. Lay the chicken on a wire rack over a sheet pan and let it sit in the fridge for at least 30 minutes so the breading will adhere to the chicken.

>>6244397
Meanwhile, heat peanut oil to 365F.
I did this in my kadai, for convenience sake, but you can do it in a cast iron pot or wok as well.

>>6244401
Goddamn forgot pic.

>>6244404
And, heat up a pan or griddle for toasting the buns.

>>6244408
Toast the buns. I used Telera buns, because they rock for this, and I'm also using them to make Pambazo tomorrow.

>>6244413
Now you're also going to make a spice paint, to use on the chicken once it's fried.

>>6244414
forgot these.

The spice paint is butter, ground chili, hot sauce of whatever varieties you like (I used habanero and sriracha) lemon juice powder, and black pepper

>>6244417
And here's the spice paint.

>>6244220
you could just rub the surface with a wee bit of oil, or sear it on all sides in a large pan

maybe just fry up the slices on high heat to get dat crisp

i was thinking chicken meat loaf but it is basically forcemeat

>>6244375
dat chicken

>>6244421
Once your oil reaches the right temp, it's time to fry the chicken!

>>6244427
Once the chicken is done frying, keep it warm in a 200F oven while you fry the rest.

>>6244430
In the meantime, chop some crisp romaine lettuce.

>>6244430
aw yiss

>>6244433
slice some red onion

>>6244436
get your pickles ready.

>>6244438
And make your dressing. This is lemon cream dressing, which I actually made yesterday to go on some salad, but it's the PERFECT foil for the heat and spice of the chicken. It's heavy cream, juice and zest of 1 lemon, salt, pepper, and a small spoonful of sugar. That's it. Put it in a jar and shake it up a bit. It's great on both plain green salads, AND on spicy chicken sandwiches!

>>6244441
Now paint your chicken with the spice paint.

>>6244444
And then you are ready to assemble this bad boy.

I also fried some potato rounds after the chicken was done to go along with it.

>>6244450
And another shot.

>>6244452
And here's a big old spicy chicken boob that I couldn't help myself and ate after the sandwich. But it looks so pretty!

>>6244450
>>6244452
Definitely gonna try this tomorrow, thanks a bunch anon!

>>6244452
Noice. What do you do with your extra sauce and/or dressing?

>>6244461
You mean the spice paint and the lemon cream dressing?
The spice paint can be used on the leftover chicken (of course) and it can also be used on any other meats you want to grill or broil, like steaks, pork, etc. You could even use it on something like eggplant slices or in a stir fry.
The lemon cream dressing is fantastic on plain green salads (meaning just greens or greens and tomatoes, but not huge salads with a bunch of ingredients) and like this, can be used as a topping for certain sandwiches even drizzled over roasted asparagus, broccoli, or brussels sprouts.

>>6244458
You're welcome!

>>6243979
Whoa. Gonna have to try this.

>>6244378

That looks nothing like chik fil a.

That looks good

>>6244417

fyi this is basically the recipe for buffalo wings- butter and hot sauce

>>6222125

So who wins? do we vote on the best one or what?

>>6245066
Who the fuck batters or breads hot wings? Pig disgusting.

>>6245123
Hot wings? Several people.
Buffalo wings? No one. That's not what buffalo wngs are.

>>6245425
This guy>>6245066 said buffalo wings, so it's still wrong, either way.

>>6245471

i meant the sauce was like the recipe for buffalo wings, Spergie

>>6245471
To be fair, he used the qualifier 'basically,' which implies that he acknowledges that it's not really buffalo wings or buffalo wing sauce.
It's like saying that kimchi is /basically/ Korean sauerkraut or that chapli is /basically/ a Pakistani hamburger. It allows some wiggle room.
Still, I hold firm that buffalo wings are not battered or breaded and anyone doing either should be exorcised of food retardation. It's almost as bad as Brits who add rusk and eggs to mince to make hamburgers.

>>6245562
>Still, I hold firm that buffalo wings are not battered or breaded and anyone doing either should be exorcised of food retardation. It's almost as bad as Brits who add rusk and eggs to mince to make hamburgers.
Agreed 100%.
But, how do you feel about beans in chili? ;)

WHO
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>OP deliver please

>>6245602
I see what you did there... but I don't think beans in chili is a sacrilege, anyway. Nor do I think bean chili is one, either. But, the very fact that things are labeled as "chili - with beans" in America for a hot-and-spicy meat stew with beans added or "bean chili" for a vegetarian version of chili shows that there's a cultural standard that beans are an addition to, not a requirement, for chili and that standard chili has meat in it.
In the end, just eat your goddamned food.

>>6244452
Fucking saved.

poop

>>6248383
Why would you poop on this thread? It has a lot of good things in it!

current week >>6243051