Separate names with a comma.
Discussion in 'Lovely Grub' started by robevs73, Jul 4, 2019.
I make my own kebabs these days; Cheap enough to buy...but making your own is far, far cheaper.
Unless you are close to home, or have excellent means to wash your hands, chicken might not be the optimal meat.
(plus a way to transport the chicken meat well chilled)
Nice vid, anyway!
Yes! I never touch chicken with my bare hands unless I can immidiatly wash my hands thoroghly. Risk of salmonella is high in chicken.
My thoughts exactly.
Having experienced a simple, 3 day day diarrhea in the bush once many years ago taught me that outmost hygiene is important.
Nice looking kebab, but I’m the same, in fact I hate touching slimy raw chicken.
Silly I know, but I find it horrible. I wash hands, knives, boards etc in antibacterial cleanser and still feel they’re not clean so do them again. Dry hands only on kitchen paper, never a towel.
At home I have some chunks of lamb steak marinading in red wine vinegar, soy sauce, Maggi Seasoning, chopped garlic and onion, a good few Rosemary branches etc. Madam is going piri piri chicken, but not on that scale.
Bunch of pansies!
The marinade was so strong it probably killed all the bugs, that was Wednesday it's now Friday and I'm still alive!
I daresay Battery Sergeant Major Williams has an opinion too.
SWMBO texted me to say she's in town, and did I want her to pick up some meat for making kebabs... I don't know what she'll bring in; probably beef, but could possibly be chicken or duck.
Kebabs are food for the Gods. Extra tasty when done on an open fire...
My favourite - all of them, but if there is a chunk of Lamb makes me extra happy!
IMO a wonderful dish to make with children too.
Had absolutly no idea who he was. Had to google. Funny chap!
I did wash my hands after handling the raw chicken and I also used alcohol gel, I'm not a complete neanderthal ...... lovely boy!!
Oh, duck is too nice to marinade.
Serve it with a good fruity sauce
Try to brine the duck. Just water and salt. We did that a couple of weeks go or the first time. Fantastic. Chicken is also hugely improved with brining.
We started brining only a few years ago. never looked back since!