Search results for query: *

No, the upper part of the post was added later, I wrote "turkey breast" there. Maybe there was some confusion, or I screwed up saving the post.

Alright, the shashlik is roasting in the oven. This is what it looked like before I shoved it in:

Iiii think you missunderstood something. The recipe doesn't use minced turkey meat. Lemme take a picture: That's what the end-result is supposed to look like. It's bascially layers of bell pepper rotating with turkey breast and differently colored bell peppers.

Ehh, so I should just experiment and see what suits me best then.

How do I check for that?

I need some advice with a new recipe I intend to try out this weekend. It's called "shashlik roast". The base incredients are three bell peppers, and 1 kg of turkey breast. For the marinade, the recipe calls for a bundle of thyme, a tablespoon of bell pepper powder, one garlic clove, a red...

Cool, do you have a recipe for filling a tortilla, or is that a freeform thing where you can put near anything on a tortilla?

I never was to a texmex. My sister wanted to make tacos, bought these hard shell things, and heated them in the oven. Help a brother out here, what are these hard tortillas intended for?

How do you make a taco anyway? I tried one, but t he hard shell just made it fall apart.

I've learned that if you want to reduce the oil-splatters that happen while frying meat in a pan, you should bake the meat in the oven first. The recommended heat was 100 °C/210 °F in air circulation for 10 minutes.