Tell me?

Tell me, Culinaly, how do you make your Shashlik

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  1. 3 weeks ago
    Anonymous

    I don't eat foods prepared by Muslims, because doing so enables homophobia, which I am against.

    • 3 weeks ago
      Anonymous

      Russian Shashlik

      • 3 weeks ago
        Anonymous

        >he thinks there's a difference
        wew, ngmi, anon

        • 3 weeks ago
          Anonymous

          Russia is a most beautiful country

    • 3 weeks ago
      Anonymous

      I'm gay and muslim

  2. 3 weeks ago
    Anonymous

    I use the dipstick from my Lada and cook it over the nearest pipeline fire

  3. 3 weeks ago
    Anonymous

    Me marinade for a shish kebab/shashlik is a bit of vinegar (maybe like 150ml for a lamb leg cut up into chunks), lots of olive oil, lots of garlic and onions, salt/pepper, cumin, turmeric, lil bit of cayenne chilli powder, water until the meat is covered. If I'm feeling fancier I replace the vinegar with a bit of pomegranate juice and red wine.

    Charcoal grilled of course and medium rare.

    • 3 weeks ago
      Anonymous

      I enjoy the good favor of vinegar, perhaps no water?

  4. 3 weeks ago
    Anonymous

    I only make khlav kalash

    • 3 weeks ago
      Anonymous
      • 3 weeks ago
        Anonymous
        • 3 weeks ago
          Anonymous
      • 3 weeks ago
        Anonymous

        This looks well however Shashlik is much better as a summer grilling food

        • 3 weeks ago
          Anonymous

          One must always grill shashlik in summer

        • 3 weeks ago
          Anonymous

          yeah it is. I honestly should have grilled my kalashnikovs, shallow frying didn't quite work the way I hoped

          • 3 weeks ago
            Anonymous

            I am not sure I understand this statement?
            Is this a western dish named after a gun?
            Some form of pierogi?

            • 3 weeks ago
              Anonymous

              khlav kalash is a fictional street food featured in a famous Simpson's episode (and makes some cameos here and there in subsequent years). I tried to recreate it at home once with mixed results. I have a better technique in mind if I ever bother to try it again

              • 3 weeks ago
                Anonymous

                Sounds pretty nice

              • 3 weeks ago
                Anonymous

                It was okay. Gonna mix ins some greek yogurt next time to keep it tender and juicy, and rather than mix strips of beef into the mince I think I might make a thick sticky sauce with the thin beef slices, which can then be slathered onto the meatballs after which might be more like how it looks in the show

              • 3 weeks ago
                Anonymous

                Add fried onions on top after, for the stringy bits

    • 3 weeks ago
      Anonymous

      >cooking with sneed oil instead of animal fat
      Proctor and Gamble really fricked everything up...

  5. 3 weeks ago
    Anonymous

    Why doesn't america have a sishkibab culture? It seems like a natural fit we have tons of meat and grilling is a thing everywhere here. It's so comfy and primal to bite off chunks of grilled meat. Really wish stuff like this was sold where I live instead of a 50th mcdonalds being built when there is another one less than a block away.

    • 3 weeks ago
      Anonymous

      McDonalds is in the real estate business

    • 3 weeks ago
      Anonymous

      Because we eat that year-round anyway.

    • 3 weeks ago
      Anonymous

      America is very odd

    • 3 weeks ago
      Anonymous

      cooking on a stick over an open flame is for camping/survival, not civilization.
      the rest of the world is very, very far behind.

      • 3 weeks ago
        Anonymous

        Grilled food is amazing

  6. 3 weeks ago
    Anonymous

    >Using a grill
    >Even once

    • 3 weeks ago
      Anonymous

      >anon is contrarian
      refreshing

  7. 3 weeks ago
    Anonymous

    Marinate cubed lamb with frickloads of diced onion, salt & pepper for ~3 days, mixing occasionally.

    Skewer lamb then charcoal grill.

    Nothing else needed.

    • 3 weeks ago
      Anonymous

      Lamb doesn't really exist in most of the US. I've never seen it sold anywhere in my state.

      • 3 weeks ago
        Anonymous

        Uh, no. Are you a NEET shut-in or in remote Alaska or something? Lamb chops are a common American meat, even our basic b***h local supermarket has 10 different lamb cuts, not to mention the nearby gourmet stores, ethnic markets, and actual butchers.

        • 3 weeks ago
          Anonymous

          >Lamb chops are a common American meat, even our basic b***h local supermarket has 10 different lamb cuts
          This is simply not true, you just live in a small exception. I've spent time in states across the western half of the US and lamb was not a staple sold in any major grocery.

          • 3 weeks ago
            Anonymous

            Fair enough, maybe it's a Western regional problem then, but lamb is not rare on the East Coast, of course never as common as the Big Three (beef, chicken, pork), but it would be a shock to have to go searching for it.

            • 3 weeks ago
              Anonymous

              I'm jealous, the few times I've had it it has been delicious. Don't know why it isn't more popular here in the west.

              • 3 weeks ago
                Anonymous

                Yeah, sorry for being an butthole, I legit never knew it was considered unusual out there. Grilled lamb is nice, spit roasted lamb is also nice and a fun spectacle, but the best lamb I ever had was just slow-cooked in a home oven... I don't know how the lady did it, not someone that I especially liked but I was forced to admit that her lamb was melt-in-your-mouth juicy and tender.

              • 3 weeks ago
                Anonymous

                All good brother, I wasn't exactly being friendly myself. The best part about Culinaly is we can be buttholes without having to worry about ~~*karma*~~. If there is nowhere to vent our frustrations we eventually blow up in real life.

              • 3 weeks ago
                Anonymous
              • 3 weeks ago
                Anonymous

                Yeah, sorry for being an butthole, I legit never knew it was considered unusual out there. Grilled lamb is nice, spit roasted lamb is also nice and a fun spectacle, but the best lamb I ever had was just slow-cooked in a home oven... I don't know how the lady did it, not someone that I especially liked but I was forced to admit that her lamb was melt-in-your-mouth juicy and tender.

                butthole here again, just to add, in Greek diaspora areas you can get gyros with beef-lamb combo grinds, very nice (but the weird thing is why never seem to serve proper pork gyros, probably for the "usual American reasons").

        • 3 weeks ago
          Anonymous

          The Pacific Northwest lacks lamb in supermarkets, maybe one could get it at the butchers, however.

    • 3 weeks ago
      Anonymous

      You also need a very stern kebab wizard to continuously stand over the grill, turning and inspecting the meat, and guarding against wolves and Cossacks.

  8. 3 weeks ago
    Anonymous

    Man I'll tell you pineapple on the grill is a heck of a thing. Sure is tasty.

  9. 3 weeks ago
    Anonymous

    Use pork shoulder, marinate in beer or spritzer, salt, black pepper, a bit of mustard, onions and garlic over night. sometimes i add ajvar

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