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midnight snacks with scott.m and sufu friends!


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  • 1 month later...
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awww you guys still remember this? I haven't done something of this type recently, only been cooking quick shitty meals. May have to post again soon, I haven't been home in 10 days, anyone else feel like keeping this up on page 1?

Edit:

HOLY SHIT 2 YEAR ANNIVERSARY?

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Posted · Hidden by High Monika, February 8, 2012 - No reason given
Hidden by High Monika, February 8, 2012 - No reason given

As a fuck you to Scott: double wagyu burger held together with cheese and a smidge of bacon fat. I'll get picks up eventually. Edit: sorry also, thick cut fries, kale chips, chips n salsa, and cocktails.

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  • 1 month later...

^yo, that looks mad tart and tasty, but try this bitch for size..

Grab Chicken taquito, dip generously in Mexican brand sour cream, roll that shit real nice in some Mexican brand Mozzarella cheeze, then consume that bitch.

Will post pics

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  • 6 months later...
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yeah i think we are talking about the same spread/butter

here is another recipe i found

http://www.recipezaar.com/Zankou-Chickens-Lebanese-Garlic-Sauce-Copycat-199352

not my pic, but i think here is like how it looks like when i get it from the restaurant... it like like a white paste thing

7fc16b7ba11ba509m.jpg

actually, researched some more, and became more confused..

is it called Toum ?

found yet another recipe:

seriously, whatever this garlic spread is called, it is extremely addictive and delicious... just make sure you take a bunch of breath mints after though ;)

 

Ridiculously late to this, but yeah, it's called "Toum", sometimes called "Taratoor" (Think they called it that in Iran).

Best stuff is made with just a head of garilci (~12 cloves), 1/2 ~ 1 cup of olive oil and a pinch of salt and some lemon juice (useful if the sauce starts to split while you're making it). Don't bother messing around with potato or lebneh or anything else.

Best served with Shish Taouk, but back in Beirut I would buy it by the tub and slather it on everything.

 

Man, revisiting this thread, it was fantastic, spurred so many great dishes. 

Would love to see it come back in some form

Edited by Deux_Oiseaux
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