JAPANESE MAN TEACHES THE INTERNET HOW TO ROAST SHAWARMA MEAT IN YOUR LIVING ROOM USING YOUR CHILDHOOD TOYS AND OTHER HOUSEHOLD ITEMS. HE DESERVES THE NOBEL PRIZE FOR THIS ENGINEERING MARVEL.

Resourceful is probably not a word you would use to describe the staff here at Foodamentals. If we were resourceful, then we probably wouldn’t be doing weekend trips out to Taipei and Shanghai just for shits and giggles. But who cares, you readers get a badass article out of it, so whatevers. Compared to us, a particular netizen out in Japan(of course) has concocted one of the most brilliant DIY food cooking exhibition this side of the Mississippi. His brilliance is only matched by Paris Hilton’s singing abilities, of which, she should have won a Grammy for. But I digress.

Just about everyone loves gyros, shawarmas and Greek meats. But to my knowledge, trying to make it at home is just not practical, especially in your $3,000 San Francisco studio apartment that doesn’t even come with parking or a stove. Our food loving brethrens out in Japan have faced similar issues, but unlike us(where we would just call postmates for delivery) they have actually figured out how to make shawarma at home without losing your rental deposit. Their ingenuity simply requires the use of a couple slices of delicious meats, a toy that you definitely owned as a kid and a floor heater. Brilliant I tell ya, brilliant!
1) Prep your meat. Thinly sliced beef or hell, any type of meat would work here. Americans – bacon would be a viable option here too. Lay them out flat next to each other.

2) Season it to your liking. Rub some salt, pepper or whatever you want on these bad boys.

3) Take a chopstick and wrap the meats around the chopstick. This will be your makeshift “spit” in which the meats are going to be grilling around.

4) Angle the skewer onto a metallic base so that it remains upright.

5) Wrap the meat in some plastic wrap and leave it overnight in the freezer. The point here is to let the meat marinade overnight so that it’ll taste uber ridiculous.

6) Here’s the most important part! Call your mom up to see if she still has that old electronic “Let’s Go Fishing” toy that you use to play with as a kid. You know, the toy where the plastic fish would open and close their mouths and it was your job to fish them out with a plastic pole. Most awesome Saturday night activity ever. If your mom threw it out, you can always order it here, in case you want to do this all over again(I know I would).

7) Take out all the plastic fishes from the smaller circle pad. 

8) Stick the makeshift spit onto the center slot.

9) Take out any old space heater that you have lying around. 

10) Turn on the switch to get the fishing game going.

11) Watch the magic happen. Now that’s putting your engineering degree to good use!

12) Kill some time by playing the actual game. Cause you did just pay $12.99 for this bad boy.

13) 20 minutes later…

14) Looks pretty professional to me, almost a dead ringer for what you get at your local mall food court. 

15) Break out your biggest knife and start slicing it up like you seen they do it on the streets.

16) Boom, instant shawarma without having to leave the house.

taken by : http://www.foodamentals.com/shawarma-roasting-living-room/

Double Stuffed Jalapeño Skins

Double Stuffed Jalapeño Skins – Foodscape

Double Stuffed Jalapeño Skins
I am always trying to find new ways to increase nutrition without my husband suspecting foul play.  One thing I can count on:  Spicy is the best disguise and jalapeño peppers are packed full of nutrients.  I think many people don’t realize their true nutritional value since we fry them, chop them and eat with caution, or make them so calorie heavy that we don’t enjoy them often.  I would recommend this for kids if they like a little spice, just make sure there aren’t any seeds since that amps up the spice to 11!  Without seeds, jalapeño peppers would not have the same reputation.  This variation on potato skins with jalapeños would be a great appetizer or football kickoff snack.

I chose to use raw cheddar cheese by organic valley since I do not like pasteurized milk.

If you prefer a dairy free/vegan option: Mix a little nutritional yeast, cumin, salt and lemon juice to the pureed cauliflower and/or daiya cheddar cheese)

This recipe would be great to double for a party…they were so good my husband ate them all in about 2 minutes!
Nutritional Benefits:
Vitamin A, B-6, C, E, Calcium, Magnesium, Iron, and protein.
Ingredients:
Jalapeños, potato, pureed cauliflower (optional), avocado oil*, paprika, cumin, onion powder, garlic powder, oregano, parsley, salt, freshly ground pepper, plain yogurt (dairy or non-dairy work fine), and cheddar cheese (dairy or non-dairy)
Roast:
1 potato with a little avocado oil*, salt and pepper at 400°F for 1:20 minutes.  *The avocado oil is important because it’s smoke point is above 400°F and adds Vitamin E.  If you do not have avocado oil, take a look at this website to find an option for you that works with this oven heat.
Roast:

Jalapeños on stove top till lightly browned, then slice the jalapeños in half.


Scoop out the potato (or puree the skin in for added nutrition!) and add:
1/2 tsp sweet paprika
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic

1/2 tsp oregano
2 tbsp yogurt
1/2 cup cheddar cheese (or daiya cheese)
2 tbsp cooked and pureed cauliflower (optional)
Parsley to taste (I used dried in the potatoes and topped with fresh Parsley)
Mix and stuff the jalapeños, put in the oven at 400°F for another 10 minutes.

I also roasted the seeds with garlic powder and olive oil alongside the stuffed jalapeños for 10 minutes.

Sprinkle the seeds on the jalapeños for a final punch and voila!  

Double Stuffed Jalapeño Skins

Ingredients

• 1 whole Potato
• 1 Tablespoon Avocado Oil
• 4 whole Jalapeños
• ½ teaspoons Sweet Paprika
• ½ teaspoons Garlic Powder
• ½ teaspoons Cumin
• ½ teaspoons Onion Powder
• ½ teaspoons Oregano
• 2 Tablespoons Cooked And Pureed Cauliflower
• ½ cups Shredded Cheddar Cheese (see Website For Vegan Option or use vegan cheese)
• 2 Tablespoons Plain Yogurt (dairy Or Dairy-free)
• ½ teaspoons Minced Parsley
• ½ teaspoons Garlic Powder
• 1 teaspoon Avocado Oil

Instructions

1. Preheat oven to 400°F. Coat the outside of the potato with the avocado oil and bake at 400°F for 1:20 minutes.
2. While the potato is baking, roast the jalapeños by holding them over the flame on your stove over medium-high heat until lightly browned on all sides. Then remove from heat and slice the jalapeños in half lengthwise. Remove the seeds (reserve them if you want to add some heat later) and membranes and set peppers aside.
3. After the potato is done baking, scoop out the potato flesh and mix it with the remaining ingredients (except for the peppers, 1/2 tsp garlic powder and 1 tsp of avocado oil) in a bowl.
4. Stuff the jalapeños, put them on a tray and put it in the oven.
5. Bake at 400°F for another 10 minutes. If you prefer to have less heat, cook them for 15 minutes. For more heat, bake the seeds in the oven for 10 minutes next to the stuffed jalapeños with 1/2 tsp garlic powder and 1 tsp avocado oil. Sprinkle on top as an extra spicy and crunchy topping!

4.1.0.16

taken by : http://foodscape.vanillaplummedia.com/double-stuffed-jalapeno-skins/