Episode 13: Lamb Kebab [Discussion]

[shoki]

Great show but I get audio dropouts watching foodmob on roku. I do not get the drop out on any other rev 3 shows that I watch. Is this show encoded in some special way?

[kaos13]

Would that marinate work with a steak?

[frankiethewaffle]

Originally Posted by antimatterchopstick

^

That looks great. Making me hungry!

I used to get kebabs from a place near me and they were good for a while but then their meat started getting greasier and greasier. When I realised there was as much fat and gristle as meat I stopped going there. Shame, it was good for a while.

That happens a lot. Some places are great when opening, some just happen to be good when you start going. Then they fall off. That has happened so much recently, most all of my Family refuses to go out to eat at all anymore.

Good thing there are resources to teach us how to cook.

[ronaldo]

Originally Posted by shoki

Great show but I get audio dropouts watching foodmob on roku. I do not get the drop out on any other rev 3 shows that I watch. Is this show encoded in some special way?

Same here. The shows are getting harder and harder to watch because the audio is so bad.

[masherscf]

Originally Posted by kaos13

Would that marinate work with a steak?

I think that would depend on the cut and the application.

[tokenuser]

Originally Posted by kaos13

Would that marinate work with a steak?

Its not much of a marinade ... but in the case of the lamb brings a lot of typical kebab/gyro/schwarma flavours to the party.

The lemon acts as the acid, but citrus and steaks aren't real common unless you are doing a latin type of food. Better off using a different type of acid ... maybe a balsamic or sherry vinegar (maybe a red wine vinegar, but avoid white or cider vinegar). Beer or red wine (not red wine vinegar) are also good. For herbage, Niall used rosemary, which is a classic with lamb ... it works well with steak, but for steak, I'd go more for something like thyme, sage, or garlic (not a herb but good in a marinade).

A quick marinade I use for steaks is balsamic (acid), garlic (bite), ketchup (sweet, tomato), worchestershire (salt), seeded mustard (bite), and a little brown sugar. Take out the balsamic and mustard and its great for raw shrimp too (maybe add some chili sauce for heat). Eithewrway, put is all in a ziptop bag, and let the steak (or shrimp) sit in the fridge for a couple of hours (or overnight). Grill. All good.

[kaos13]

Thanks for the advice tokenuser. Will give it a try this weekend

[solodini]

Originally Posted by praxis1970

The first sauce was Tzatziki? If so, where is the "dill", garlic, olive oil, salt, pepper, and the Greek yogurt (aka just strained yogurt)?

The Greek yogurt gives that thick consistency and the dill will give it's distinctive flavor.

As Masterscf said, it was kind of a tzatziki inspired sauce but Niall does seem to do simplified variations of things, anyway. There's lots of cases of minimised use of herbs, spices et c in Food Mob.