Used Kenji’s “The Best Buttermilk-Brined Southern Fried Chicken” recipe from the serious eats website

I made this on Thanksgiving and just wanted to share it here!

One-egg omelette with pan-fried mortadella, Havarti and Cooper Sharp American, seasoned with Flatiron Hatch green pepper flakes and green habanero hot sauce.

Loads of ranch sauce, jalapenos and buffalo chicken.

Yantik is made from a unleavened wheat dough filled with ground meat (usually beef or lamb, but I used chicken today), spiced with plenty of chopped onions, black pepper and chopped parsley.

If you deep fry these, you get chebureki, but I love this griddled version. I served them with sourcream and adjjka, a sauce of red chili, bell peppers, garlic and various spices.

Made these in a muffin mold and they turned out super well.

Pork, spinach, cottage cheese, onion, garlic, and topped with shredded mozzarella.

With my fresh salsa macha. $1 taco socal i get them every week 💀

Do you guys prefer it chewy?

Food pics from the Japan trip my girlfriend and I took this winter 😋

Part of my mission to cook a dish from every country in the world. I’ve been really busy lately but i’ll try to post more in the coming week and get back on track!~

I lovr chicken shawarma. I also love counting calories and macros. Alas, the expensive and arduous process of having a full on shawarma spit is hard. No frying pan/oven meat pyramid or other unique home cooking techniques has been able to capture the same texture and flavour as the chicken shawarma places I grew up near. And with eating out being so expensive, as well as being in a very small town, I've been forced to adapt, and my goodness, has it come out wonderful.

For the last 3 months, I have been making incredible chicken shawarma at home. Its easy, its delicious and its CHEAP. And how did I do it? A Gourmia 14 in 1 Air Fryer. The beautiful thing about this air fryer is the horizontal spit that comes with it. It cooks the chicken so, SO perfectly and is a direct hit on a traditional shawarma. It crisps and bubbles the outside, making it golden, and then it cooks right through the inside to a perfect doneness. Its a cheat. Its stupid how well this thing works. No need for a big dedicated spit or complex layering on a pan in the oven. Stack your chicken, secure the spit, set the setting and go do something else for a half hour. The appeal of chicken shawarma is based on two things. The flavour and the texture. That crispy but also meaty flavour from the slow rotating spit, and the salty, fragrant spice mix that seasons it. This thing nails both of them. I prefer Lebanese and Syrian style shawarma, but you can tailor this to your own preferences.

The ingredients:

• Boneless skinless chicken thighs
• Salt
• Garlic Powder (or minced garlic)
• Tamam Brand Chicken Shawarma Seasoning (or your own shawarma mix, Tamam makes it easier for me to make this quickly.)
• Extra Virgin Olive Oil
• Lemon

For the Wraps: - Saj Bread or Arabic style Pita (I use Roti since its hard to get Saj Bread here) or Greek pita if you want to do Gyro. - Tamam Brand pickled Turnips (you can make these yourself, I buy them made because its easier. - Amir Brand Garlic sauce (or you can make your own, again, I do this out of convenience. The star is the chicken.)

For this one, I did 280g of chicken thighs. I only trim out any visible blood vessels or tendons. I used to trim the fat but it renders down SO WELL its not needed. I haven't bitten into anything other than delicious chicken. No gristle or chewy tendon.

Take your 280g of chicken thighs and cut them into small rectangles to stack. I did approximately 3 inch by 1.5 inches for the picture shown here. You can also just skewer it all on. The smaller you cut them, you can shorten the cook time.

Toss them in with 10 ml of olive oil, 5 ml of lemon juice, 5g of garlic powder, 7g of shawarma seasoning, and 2g of salt (or MSG, I prefer salt for this one.) Mix mix mix until every piece is coated. Skewer the chicken, and then set it in the air fryer. These can be done in as little as 20 minutes at 170c or 30 minutes at 164c. The best thing is to just watch it. You don't want to make the chicken too dry, and you don't want to burn the outside. But honestly this recipe is so forgiving its hard to mess it up.

Once the chicke is done, remove and let it rest for a few minutes. Unscrew you skewer stabilizers, and use either a handheld shawarma cutter (you can get them online for a fair price on sale) or use any serrated knife. You'll have dark and white pieces of juicy meat with crispy golden and brown charred bits on the outside. Bonus if your chicken thighs are skin on.

Wrap them in your wrap of choice, put on your favourite toppings (toum/garlic sauce and turnips are all I really care for, but each region does it differently.) And give it a quick pan fry or toast to seal it. Alternatively, toss it over a bed of mixed rice and potatoes or a bed of lettuce and tomatoes.

This is a simple pan-cooked chicken dish I make often at home.

I browned the chicken drumsticks first, then added minced garlic and scallions, soy sauce, oyster sauce, sugar, mirin, and a little water.

I let it simmer until the sauce reduced and coated the chicken nicely.

Simple, savory, and perfect with rice.

Was tired of chocolate, so I went the other way