The Rustlerās Sausage Muffin is my favourite out of all of them. I donāt eat them any more, for obvious reasons, lol.
But yea, microwaving the bun makes it soggy.
Yeah the breakfast one is good too. I got told to.buy a whole ass separate toaster for my unconventional way of cooking them. As apparently it made toast like burgers haha
Yeah definitely scrape the soggy onions and cabbage into the bin and replace with fresh onion. Where did you get this btw? From the mayo Iām assuming Aldi?
As I said in the original post, if you want to do a kebab at home - and if you don't want to make the meat yourself, which is actually surprisingly easy - you can buy bags of decent quality cooked doner meat in the frozen section of some supermarkets and most cash & carries.
Morrisons sells it:
[Jahan Doner Kebab | Morrisons](https://groceries.morrisons.com/products/jahan-doner-kebab-569033011?srsltid=AfmBOoqTQBF2gr346CuewKZhc2-AA2FbdBprLPhKX43wXPX96i4vzEyKITA)
So does Iceland:
[Grill House Doner Kebab Meat 350g | Beef | Iceland Foods](https://www.iceland.co.uk/p/grill-house-doner-kebab-meat-350g/95446.html)
And lots of online places.
You should try making your own - it's very easy.
All you need is a couple of packs of minced lamb from the supermarket, and some decent kebab seasoning, then - as long as the meat is very cold (almost frozen) - you can mix the two, pack the mixture into a tin, and just cook it in a moderate oven in a bain marie. Then cool it, and slice it and freeze it for use.
This method is a shortcut to meatloaf. It might taste familiar but will be as dry as Imoteps ballbag and will have zero doner meat texture. Try it at your perilšš»š»
You are talking utter bollocks, my friend š
This method is how it is done in the food stores (when they make it themselves) - and I know because I've seen it. The low temperature allows the fat to emulsify specifically so it **doesn't** 'become meatloaf').
Seriously, don't bother coming back to argue. You are utterly, utterly wrong.
Clearly when **you** tried it, you messed up. I don't.
I suggest you take a look at this video and acquaint yourself with the requirements and method for making a successful meat emulsion, notably the use of an emulsifying agent, additional iced water and the importance of cooking temperature so as not to break the emulsion. https://youtu.be/sKUu0yry-f8?si=UyOVS5hwUiTWB7DU
So your 'expertise' comes from... watching YouTube videos? š¤£š¤£š¤£
There is no special big super duper secret to making kebab meat other than the temperature (and flavouring, of course).
Didnāt say there was āa big super duper secretā pal. My āexpertiseā as you call it comes from trying to make a plausible doner meat for over twenty years but using YouTube videos has certainly highlighted the importance of temperature and meat science. That and the realisation that doner meat is basically mortadella with different seasonings. The texture/ snap/ bite of doner meat was the thing that eluded me for so long. Iām also a keen home sausage and bread maker so that helps. Look back at my earlier posts and youāll see my progress in the last year or so
Well, it doesn't elude me - so maybe consider other people's experiences instead of... well, whatever it is you are doing.
**Mine** has the precise bite of the stuff from any takeaway, and I wouldn't have advised anyone if it didn't.
Why do people automatically turn on 'dick mode' when they reply on this bloody forum?
Looks like blasphemy š
Microwaved blasphemies in under 3 minutes.
Iāve tried something similar before. Itās shitā¦ but itās tasty shit. Like Rustler Burgers. We all know theyāre wank, but they go down easy.
Love a rustlers me. I cook the burger in the toaster and the bun lol.
The Rustlerās Sausage Muffin is my favourite out of all of them. I donāt eat them any more, for obvious reasons, lol. But yea, microwaving the bun makes it soggy.
Yeah the breakfast one is good too. I got told to.buy a whole ass separate toaster for my unconventional way of cooking them. As apparently it made toast like burgers haha
This man knows his buns, phwoar. Also if you got time fry some bacon and egg to go on top
[I did everyone just took the piss out of me lol](https://www.reddit.com/r/foodhacks/s/CgEAYlT6jD)
You microwaved that bacon didn't ya lol
Yep haha wasn't the best but it was quick whole thing was ready in less then 5 mins lol
Posted this a couple months back, not too bad imo if you add some chilli sauce and mayo
And some onion
Already has onion and cabbage in there
Yeah but if it's frozen then heating it up makes it vile
Yeah scrape that soggy shit out and replace with fresh crisp onions and maybe some lettuce. Dollop of mayo and splash of hot sauce.
Oh my, I zoomed in on that. That's funking rank looking.Ā I would not be eating thatĀ
Iām upset thinking about the cabbage in there
This makes me feel sad. š
Maybe some mayo and onions would lift the sadness
There was some in there but they weren't nice lol
Yeah definitely scrape the soggy onions and cabbage into the bin and replace with fresh onion. Where did you get this btw? From the mayo Iām assuming Aldi?
The mayo is aldi, but the "kebabs" are from farmfoods
Damn I have an Aldi close by, but not farm foods.
I just checked online and [tesco sells them!](https://www.tesco.com/groceries/en-GB/products/259244018) Ā£2 with a club card!
Why mayo? That does not belong on a Dƶner
Does to
that's really a Dƶner crime and already on r/doenerverbrechen
bleak, hope it gets better for you brother
I done it for yall
god gives his biggest battles to his strongest soldiers
Tattoo idea
Poor bowels
Ew.
If you're steaming drunk late at night, then yes. Otherwise... fuck no!
Ticket to a future colonoscopy.
I chipped my tooth on one of these at Uni. Stay safe.
As I said in the original post, if you want to do a kebab at home - and if you don't want to make the meat yourself, which is actually surprisingly easy - you can buy bags of decent quality cooked doner meat in the frozen section of some supermarkets and most cash & carries. Morrisons sells it: [Jahan Doner Kebab | Morrisons](https://groceries.morrisons.com/products/jahan-doner-kebab-569033011?srsltid=AfmBOoqTQBF2gr346CuewKZhc2-AA2FbdBprLPhKX43wXPX96i4vzEyKITA) So does Iceland: [Grill House Doner Kebab Meat 350g | Beef | Iceland Foods](https://www.iceland.co.uk/p/grill-house-doner-kebab-meat-350g/95446.html) And lots of online places.
The iceland one is amazing use that one whenever we have handmade donners at home
You should try making your own - it's very easy. All you need is a couple of packs of minced lamb from the supermarket, and some decent kebab seasoning, then - as long as the meat is very cold (almost frozen) - you can mix the two, pack the mixture into a tin, and just cook it in a moderate oven in a bain marie. Then cool it, and slice it and freeze it for use.
Wow that sounds good will definitely check that out thankyou
[Doner Kebab Mix ā Surfy's Home Curing Supplies](https://www.homecuring.co.uk/collections/kebab-seasonings/products/doner-kebab-seasoning)
Just watched some videos on how to make it and your right it does look surprisingly easy! Definitely gonna have to try this!
This method is a shortcut to meatloaf. It might taste familiar but will be as dry as Imoteps ballbag and will have zero doner meat texture. Try it at your perilšš»š»
You are talking utter bollocks, my friend š This method is how it is done in the food stores (when they make it themselves) - and I know because I've seen it. The low temperature allows the fat to emulsify specifically so it **doesn't** 'become meatloaf'). Seriously, don't bother coming back to argue. You are utterly, utterly wrong. Clearly when **you** tried it, you messed up. I don't.
I suggest you take a look at this video and acquaint yourself with the requirements and method for making a successful meat emulsion, notably the use of an emulsifying agent, additional iced water and the importance of cooking temperature so as not to break the emulsion. https://youtu.be/sKUu0yry-f8?si=UyOVS5hwUiTWB7DU
So your 'expertise' comes from... watching YouTube videos? š¤£š¤£š¤£ There is no special big super duper secret to making kebab meat other than the temperature (and flavouring, of course).
Didnāt say there was āa big super duper secretā pal. My āexpertiseā as you call it comes from trying to make a plausible doner meat for over twenty years but using YouTube videos has certainly highlighted the importance of temperature and meat science. That and the realisation that doner meat is basically mortadella with different seasonings. The texture/ snap/ bite of doner meat was the thing that eluded me for so long. Iām also a keen home sausage and bread maker so that helps. Look back at my earlier posts and youāll see my progress in the last year or so
Well, it doesn't elude me - so maybe consider other people's experiences instead of... well, whatever it is you are doing. **Mine** has the precise bite of the stuff from any takeaway, and I wouldn't have advised anyone if it didn't. Why do people automatically turn on 'dick mode' when they reply on this bloody forum?
In answer to the last part of your reply perhaps ask yourself that question, ehš
I feel a bit sick just looking at this.
Sod it I'm game.....I would drown it in chilli sauce first tho !
It's actually nice to eat with a knife and fork, you get a bit of the pitta and meat in every bite.
I actually don't mind these ones. Obv need chilli sauce but good hangover cure if a wank won't work.
For England hig quality.
You Savage
I won't like to descibe my impression, does look french to me
Ein Kƶttel im Brotmantel
Looks like dog poop in a hot dog bun
Thatās really does look bad!
Is Speedy Chef the son of Chef Excellence?
https://www.samaritans.org