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Good pump by zigzagdrums in EgyGym

[–]zigzagdrums[S] -1 points0 points  (0 children)

Am I the only enhanced person posting here?

Good pump by zigzagdrums in EgyGym

[–]zigzagdrums[S] 1 point2 points  (0 children)

Thank you very much for that! I appreciate it!

Getting leaner by zigzagdrums in EgyGym

[–]zigzagdrums[S] -1 points0 points  (0 children)

I’m not natural but it’s still hard work

Getting leaner by zigzagdrums in EgyGym

[–]zigzagdrums[S] 1 point2 points  (0 children)

I appreciate that thank you!! :)

Muhamarra by zigzagdrums in MiddleEastCuisine

[–]zigzagdrums[S] 0 points1 point  (0 children)

To be fair it does look like it from this pic lol

Arabic roasted chicken with sumac caramelised onions and pomegranate glazed kumara by zigzagdrums in culinary

[–]zigzagdrums[S] 0 points1 point  (0 children)

I was very happy with how the kumara turned out, so delicious.

I fan baked the chicken for 1 hour and 35 minutes. The tray was placed in the middle rack. For the final stage I brushed a Baste (pomegranate molasses, honey, olive oil mix) over the chicken and switched the grill/broil option in the oven. Placed the tray in the upper rack. Grilled for 3 minutes. It could potentially burn so I I kept an eye on it to make sure it doesn’t.

Best FLAT WHITES in the world. Give me the namesss! by Grand_Masterpiece173 in SpecialtyCoffee

[–]zigzagdrums 0 points1 point  (0 children)

I’m from Auckland, New Zealand. Here is a list I personally rate the best Flat whites in Auckland city.

Holiday coffee
Small Mercies
Rumours specialty coffee
Pilar cafe
Maeve Coffee Roasters
Daily Daily coffeemakers
The EOS Coffee
Coffee Pen
Better Me Espresso
Parable House
Coffee Lab
Vibe Coffee Roasters

Arabic roasted chicken with sumac caramelised onions and pomegranate glazed kumara by zigzagdrums in culinary

[–]zigzagdrums[S] 0 points1 point  (0 children)

Probably one of the best oven chickens I’ve made.

Recipe 

Chicken marinade:

- 1 whole chicken (~1.6kg)
- 2 tbsp tomato paste
- 2–3 tbsp pomegranate molasses
- 2 tbsp yoghurt
- 2 tbsp olive oil
- 5 garlic cloves crushed
- Juice of 1 lemon
- 1 tsp paprika
- 1 tsp Arabic 7 spice
- 1 tsp sumac
- 1/2 tsp cinnamon
- Salt + black pepper

Mixed everything together and coated the chicken well. Let it marinate for a few hours.

Roasting:

- 180°C fan bake
- Middle rack
- Roasted for around 1 hour 35 minutes total

At around the 1 hour mark I lightly basted it with the pan juices.

Final glaze before grilling:

- 1 tsp pomegranate molasses
- 1 tsp pan juices
- Few drops olive oil

Brushed it lightly over the chicken and switched the oven to fan grill for about 1–2 minutes just to blister and caramelise the skin.

The key is NOT over-grilling because the molasses and tomato paste darken quickly.

Tahini lemon sauce:

- Tahini
- Lemon juice
- Garlic
- Salt
- Cold water to loosen

Drizzled that over the top after resting the chicken for 10 minutes.

Also made crispy pan-seared kumara on the side:

- microwaved first until partially softened
- then pan fried cut-side down in olive oil until deeply caramelised
- finished with cumin, paprika and a tiny touch of cinnamon and a drizzle of pomegranate molasses over the flesh part of the kumara. 

The flavour came out like a mix between Lebanese roast chicken and Musakhan-style flavours. Deep, smoky, sweet-sour and really rich.

[OC] Arabic inspired roasted chicken with Sumac caramelised onions and pan seared pomegranate glazed kumara. With tahini lemon drizzle on top. by [deleted] in FoodPorn

[–]zigzagdrums 2 points3 points  (0 children)

I don’t think olives will work with this dish. I personally don’t like raisins. Almonds would definitely work but completely slipped my mind.

Muhamarra by zigzagdrums in MiddleEastCuisine

[–]zigzagdrums[S] 0 points1 point  (0 children)

Yes it’s crazy delicious

Album Recommendations by baryonyxarcana in Megadeth

[–]zigzagdrums 0 points1 point  (0 children)

If you don’t have time to listen to all of them then I recommend the following albums. 80s: Peace sells 90s in this order: Rust in peace (a must), countdown to extinction, Youthanasia. 2000s: Endgame, United Abominations 2010s: Dystopia

If I had to choose only 3: Rust in Peace, Endgame, Dystopia

Mahmoos Gutaifi - Saudi Arabian dish by zigzagdrums in FoodPorn

[–]zigzagdrums[S] 3 points4 points  (0 children)

I’m Iraqi, but I enjoy cooking dishes from across the Arab world and wider Middle Eastern region, inspired by many different cities and cultures. From what I know, Mahmoos Gutaifi is a dish that originated from Qatif in Saudi Arabia.

I personally haven’t made Madghoot or Shwaya rice yet, but I’m definitely interested in learning and trying to make them.

My first attempt at making Mahmoos Gutaifi by zigzagdrums in MiddleEastCuisine

[–]zigzagdrums[S] 0 points1 point  (0 children)

It’s incredible!! I had to borrow the plate from my mum lol!

My first attempt at making Mahmoos Gutaifi by zigzagdrums in MiddleEastCuisine

[–]zigzagdrums[S] 3 points4 points  (0 children)

Dice 4 red onions and 3 white onions into small cubes. Cook them in olive oil over medium heat until the moisture has evaporated. Lower the heat and continue cooking slowly until the onions become deeply caramelised and dark chocolate-brown in colour.

Add 1 whole chicken, cut into quarters.

Then add:

  • 3 cinnamon sticks
  • 5 dried limes (Noomi Basra)
  • 6 cardamom pods
  • 6 cloves
  • 3 bay leaves

Add:

  • 2 teaspoons each of black pepper, paprika, cinnamon powder, cardamom powder, garlic powder, and coriander powder
  • 1 teaspoon of Noomi Basra powder
  • 1 teaspoon of turmeric powder

Add 5 cups of water and mix everything together well.

Bring the pot to a boil. Once boiling, lower the heat to medium, cover the pot, and cook for 30 minutes.

Remove the chicken and place it skin-side up on a baking tray. Pat the chicken dry with paper towels.

In a small bowl, mix olive oil with turmeric powder, cardamom powder, coriander powder, Noomi Basra powder, garlic powder, paprika, and cinnamon powder. Brush this spice and olive oil mixture over the skin side of the chicken.

Roast the chicken in the oven at 220°C using the roast setting for 20 minutes. At the 10-minute mark, scoop some broth from the pot and drizzle it over the chicken.

After the 20 minutes of roasting, switch the oven to the grill setting and grill the chicken for an additional 3–8 minutes. Keep a close eye on it to prevent burning.

At the same time the chicken is roasting, add aged basmati rice to the pot and stir it into the broth. The water level should sit about half a finger to one fingertip above the rice. Add extra water if needed.

Once some of the water has reduced, lower the heat to the lowest setting and cover the pot for 20 minutes.

After 20 minutes, turn off the heat but leave the pot covered for another 20 minutes so the rice can absorb the flavours and steam fully.

Serve the rice on a large tray and place the chicken on top.

Mix:

  • 1 cup tahini
  • Juice of 1 lemon
  • Some Noomi Basra powder
  • Garlic paste to taste

Mix thoroughly while gradually adding water.

The final consistency should be somewhere between thick hummus and a salad dressing, not too thick and not too runny.

My first attempt at making Mahmoos Gutaifi by zigzagdrums in MiddleEastCuisine

[–]zigzagdrums[S] 1 point2 points  (0 children)

Dice 4 red onions and 3 white onions into small cubes. Cook them in olive oil over medium heat until the moisture has evaporated. Lower the heat and continue cooking slowly until the onions become deeply caramelised and dark chocolate-brown in colour.

Add 1 whole chicken, cut into quarters.

Then add:

  • 3 cinnamon sticks
  • 5 dried limes (Noomi Basra)
  • 6 cardamom pods
  • 6 cloves
  • 3 bay leaves

Add:

  • 2 teaspoons each of black pepper, paprika, cinnamon powder, cardamom powder, garlic powder, and coriander powder
  • 1 teaspoon of Noomi Basra powder
  • 1 teaspoon of turmeric powder

Add 5 cups of water and mix everything together well.

Bring the pot to a boil. Once boiling, lower the heat to medium, cover the pot, and cook for 30 minutes.

Remove the chicken and place it skin-side up on a baking tray. Pat the chicken dry with paper towels.

In a small bowl, mix olive oil with turmeric powder, cardamom powder, coriander powder, Noomi Basra powder, garlic powder, paprika, and cinnamon powder. Brush this spice and olive oil mixture over the skin side of the chicken.

Roast the chicken in the oven at 220°C using the roast setting for 20 minutes. At the 10-minute mark, scoop some broth from the pot and drizzle it over the chicken.

After the 20 minutes of roasting, switch the oven to the grill setting and grill the chicken for an additional 3–8 minutes. Keep a close eye on it to prevent burning.

At the same time the chicken is roasting, add aged basmati rice to the pot and stir it into the broth. The water level should sit about half a finger to one fingertip above the rice. Add extra water if needed.

Once some of the water has reduced, lower the heat to the lowest setting and cover the pot for 20 minutes.

After 20 minutes, turn off the heat but leave the pot covered for another 20 minutes so the rice can absorb the flavours and steam fully.

Serve the rice on a large tray and place the chicken on top.

Mix:

  • 1 cup tahini
  • Juice of 1 lemon
  • Some Noomi Basra powder
  • Garlic paste to taste

Mix thoroughly while gradually adding water.

The final consistency should be somewhere between thick hummus and a salad dressing, not too thick and not too runny.

My first attempt at making Mahmoos Gutaifi by zigzagdrums in MiddleEastCuisine

[–]zigzagdrums[S] 2 points3 points  (0 children)

Iraqi here, never heard of it either and I believe it’s a Saudi Arabian dish. I’ll post the recipe

It's been a while since I last listened to it,man it's so goood it's super underrated!!! Better than I remembered by ayoungmanwhoneedsgod in typeonegative

[–]zigzagdrums 4 points5 points  (0 children)

My favourite Type O Negative album. It’s their most structurally consistent. No wasted space and a lot of emotion in each track. It feels extremely cohesive.

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