Quoting Michael Loo to Jim Weller <=-
President's Choice orange soda is $0.99 for 2 litres
On the other hand, a gazogene might be a good investment.
Nah. A couple of friends of mine with teenagers have bought
Sodastream machines but the machine itself is $120 and the CO2
cartridges are about 30 cents per litre of carbonated water
generated. And then there's the cost of the syrups. I only drink
about 6 litres a year during the summer months. What I should do is
get into home beer brewing and winemaking!
Not related, just new:
MMMMM-----Meal-Master - formatted by MMCONV 2.10
Title: Grilled Turkish-Style Chicken Wings
Categories: Turkish, Chicken, Chilies
Servings: 6
1 c Turkish hot pepper paste
1/2 c extra-virgin olive oil
1/2 c chopped fresh parsley
4 md cloves garlic, minced
1 TB pomegranate molasses
1 TB kosher salt
2 ts isot pepper
1 ts ground cumin seed
1 ts paprika
3 lb chicken wings, cut at joints
wingtips discarded
This recipe draws inspiration from the grilled wings that can be
found in Turkish kebab shops, using a mixture of hot Turkish pepper
paste, olive oil, spices, parsley, garlic, and a touch of
pomegranate molasses as both a marinade and a dipping sauce for the
wings.
After marinating, the wings are threaded onto pairs of metal
skewers, making them easier to turn and cook at an even rate on the
grill, which is set up to mimic the same charcoal-grilling rig you'd
find at a real-deal kebab shop.
In a medium bowl, stir together pepper paste, olive oil, parsley,
garlic, and pomegranate molasses with a rubber spatula until well
combined. Stir in salt, isot pepper (if using), cumin, and paprika.
Transfer 1/2 cup (120ml) pepper paste mixture to a small bowl and
set aside. (If you're marinating the chicken wings overnight, cover
and refrigerate this pepper paste mixture until you're ready to
grill the wings.)
Combine chicken wings and remaining pepper paste mixture in a
1-gallon zipper-lock bag. Seal bag, pressing out as much air as
possible. Massage bag until wings are evenly coated in marinade. Lay
bag flat on a rimmed baking sheet and refrigerate, turning bag
occasionally, for at least 1 hour and up to 24 hours.
When ready to cook, thread chicken wings onto sets of 2 metal
skewers, spacing the skewers 1 to 1 1/2 inches apart. Try to keep
the chicken wings in a relatively even and flat layer on the
skewers. If you're working with both flats and drumettes, thread
them on separate sets of skewers. For flats, thread each flat
through the gap between the two bones; for drumettes, alternate
their end-to-end alignment on the skewers as if they are sleeping
head to toe next to each other. Make sure the wings are bunched
tightly together, leaving no parts of the skewers exposed except for
a 2-inch handle at the bottom of each pair and the pointy tips at
the top.
Set up grill for skewers, making sure to adjust distance between
bricks to match the length of your skewers. Light 2/3 chimney full
of charcoal. When all the charcoal is lit and covered with gray ash,
pour out and spread the coals over half the channel between the
bricks, creating a modified two-zone direct fire.
Place half the skewers directly over the hot coals and the other
half on the cooler side of the grill, balancing the skewers on top
of the bricks, with the handles overhanging the bricks closest to
you and the tips balancing on the farther wall of bricks. Cook,
turning frequently, until wings on the hot side of the grill are
lightly charred on both sides, 4 to 6 minutes; if flare-ups occur,
move the skewers to cooler side of grill as needed to get them away
from the flames.
Switch the sets of skewers so that the ones cooked on the cooler
side of the grill are now positioned over the hot coals, moving the
charred wings to the cooler side. Cook, continuing to turn the
skewers frequently, until all the wings are evenly charred, 4 to 6
minutes longer. Continue cooking, moving skewers around over the
coals, until chicken is cooked through, 2 to 4 minutes longer.
Transfer skewers to a serving platter and let rest for 3 to 5
minutes before removing skewers. Serve immediately with reserved
marinade for dipping.
Notes: Turkish pepper paste (biber salcasi) is made by roasting,
pureeing, and dehydrating (traditionally via sun-drying) sweet or
hot Turkish peppers. This recipe calls for hot pepper paste.
Isot pepper is often labeled urfa biber or Urfa pepper in the United
States and is also available at Turkish markets or online.
Make-Ahead and Storage: The grilled wings are best enjoyed
immediately. The marinade can be made in advance and refrigerated
for up to 3 days. The wings can be marinated for up to 24 hours.
From: Sasha Marx at Serious Eats
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About Isot pepper
Urfa biber
Isot pepper
Urfa biber (also known as isot pepper) is a dried Kurdish chili
pepper of the type Capsicum annuum cultivated in the Kurdish
majority Urfa region of Turkey. It is often described as having
a smoky, raisin-like taste. Urfa biber is technically a red
pepper, ripening to a dark maroon on the plant. The peppers go
through a two-part process, where they are sun-dried during the day
and wrapped tightly at night. The night process is called
'sweating', and works to infuse the dried flesh with the remaining
moisture of the pepper.The result is an appearance ranging from
deep purple to a dark, purplish black. Urfa biber is less spicy than
many other chili peppers, but provides a more lasting build of heat.
The pungency of the urfa biber is 30,000-50,000 SHU on the Scoville
scale.
Traditionally used by the Kurds in Turkey in meat and savoury foods.
From Wikipedia
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Cheers
Jim
... And of course soda pop is absolutely terrible for you.
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