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1226 posts

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  #2450113 30-Mar-2020 15:25
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SepticSceptic:
Kiwifruta: A few years ago the original Kentucky Fried Chicken recipe was published online. This is the recipe that Colonel Sanders made his famous chicken with, it is not the recipe that is currently used. However it still tastes like KFC to me. Anyway I copied and pasted the recipe and saved it in my Google Drive. For a small fee I can make it available to you.

No, just kidding, here it is.

I’ve made it a couple of times, never bothered deep frying it, instead I roasted the chicken in the oven. The kids still scoff them up.

Thanks for that.

I believe the taste changed significantly when the deep fry processes changed from hydrogenated veg fats to cheaper soy based fats.1980's? KFC lost it's taste and crispyness. 

 

Everything tasted better in the old days what with the lead and dioxins. Damn PC gone mad !

 

But seriously, dont they use a pressure cooker to partly steam at KFC? Not sure how they get some fried effect as well having never worked in that sector.


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  #2450115 30-Mar-2020 15:29
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I'm on 4 days morning homemade lazy pizza (this my breakfast takeaway substitute): thin wrap + sauce + salami + cheese + egg on top. 5 mins at 200C or until egg is cooked. Done. But yeah I want flamed grill greasy burger NOW from The Flaming Onion! Please :(





helping others at evgenyk.nz


 
 
 
 


5683 posts

Uber Geek


  #2450117 30-Mar-2020 15:35
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enfield: You can get pies from Z,they are considered essential.

 

By pure chance I have a stack of family sized S&K pies in the freezer as one of my kids was doing a school fundraiser selling Renwick Pies.  Had some for lunch.





Mike

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  #2450134 30-Mar-2020 16:00
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MikeAqua:

 

I could murder a kebab. So sick of all the wild game and seafood.

 

 

We are only 5 days in fella, how ARE you going to manage :)

 

Perhaps I should post a home made kebab recipe (it's easier than it sounds I think, said having never done it before).

 

Philly CheeseSteak would probably do a reasonably passable alternative :)

 

 


429 posts

Ultimate Geek


  #2450174 30-Mar-2020 17:03
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networkn:

 

Perhaps I should post a home made kebab recipe (it's easier than it sounds I think, said having never done it before).

 

 

Kebabs are one of my favourite eat-out/takeaway foods, but have never managed to get close when making them myself. I guess it's the Tabbouleh and way they prepare the meat?

 

Would love to see your recipe.


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  #2450178 30-Mar-2020 17:09
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Delphinus:

 

networkn:

 

Perhaps I should post a home made kebab recipe (it's easier than it sounds I think, said having never done it before).

 

 

Kebabs are one of my favourite eat-out/takeaway foods, but have never managed to get close when making them myself. I guess it's the Tabbouleh and way they prepare the meat?

 

Would love to see your recipe.

 

 

 

 

I don't have a recipe, I've never tried it either, but I'd be willing to find one and see how it works!

 

To be fair though, I prefer my lamb with more of the original texture of lamb, rather than the big compressed things that some kebab places do.


 
 
 
 


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Ultimate Geek


  #2450281 30-Mar-2020 19:57
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I had a roast lamb tonight, slow roasted for 5 hours. Absolutely delicious. But the next day in kebabs it just doesn't quite seem as good as the "big compressed things".


571 posts

Ultimate Geek


  #2450283 30-Mar-2020 20:00
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kobiak:

 

I'm on 4 days morning homemade lazy pizza (this my breakfast takeaway substitute): thin wrap + sauce + salami + cheese + egg on top. 5 mins at 200C or until egg is cooked. Done. But yeah I want flamed grill greasy burger NOW from The Flaming Onion! Please :(

 

 

I was handling this well until you mentioned the Flaming Onion!! #withdrawls 


10145 posts

Uber Geek


  #2450287 30-Mar-2020 20:19
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Delphinus:

 

I had a roast lamb tonight, slow roasted for 5 hours. Absolutely delicious. But the next day in kebabs it just doesn't quite seem as good as the "big compressed things".

 

 

Bingo.  So did we - whacked it in the oven at about 1pm. After carving, I wrapped what was left and bunged it in the fridge with strict "don't touch" instruction - which pained me to do - but I know what happens.

 

For kebabs - I'll carve what's left thinly, put it in a pan with some olive oil, garlic, some moroccan spice mix, fry/toss, then let it rest for 5 mins.

 

(there's a spice mix from a local deli that's good - and a "masterfoods" brand one at the supermarket which isn't as good - but fine under the circumstances - in these days of war rations etc.)

 

Edit - as an afterthought, I've got some spicy dukkah here - that's probably better to use to than the spice mix.


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  #2450289 30-Mar-2020 20:26
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Home Made Hummus is as easy as as well.

 

 


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  #2450411 31-Mar-2020 11:01
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freitasm:

 

 

 

 

 

If only my nearest Z wasn't a 70km round trip...!! 🤬






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  #2450412 31-Mar-2020 11:02
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networkn:

 

Home Made Hummus is as easy as as well.

 

 

 

 

 

 

And it is autumn too, so plenty of leaf litter around to make it from!






3068 posts

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  #2451490 31-Mar-2020 12:50
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networkn:

 

Home Made Hummus is as easy as as well.

 

 

 

 

Don't chuck the liquid away either. You can make a brilliant 'veganaise' mayo that tastes just like the real thing.

 

No eggs required.

 

The Chickpea water in the tin is called acquafaba - google it - it's amazing stuff - I have been chucking it away for years and never knew....

 

We are not vegans/vegetarians but this recipe is really simple.

 

You do need a cup of neutral tasting oil (Olive oil is a bit strong) and a stab mixer.

 

Mayo in 10 seconds https://www.rnz.co.nz/collections/recipes/annabel-langbein's-aquafabulous-mayonnaise

 

 





Nothing is impossible for the man who doesn't have to do it himself - A. H. Weiler


5683 posts

Uber Geek


  #2451633 31-Mar-2020 16:27
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networkn:

 

MikeAqua:

 

I could murder a kebab. So sick of all the wild game and seafood.

 

 

We are only 5 days in fella, how ARE you going to manage :)

 

 

The way I cope with everything - coke and hookers.  Oh wait, they're on lock down too, better post that recipe.

 

 





Mike

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