[AyEshAa]

gyro

[shsh]

Originally Posted by AyEshAa

gyro

damn...yesterday...i was walking home...and i walked past ghareeb nawaz.....DAAAYYMMM...i could smell gyros and all the other yummy food...

i bet Allah was testing me

[Struggle4Peace]

Pineapple!!!

[the_only_one]

my answer key!

[ChotooMotoo]

chocolate cake and BBQ beef ribs. Why can't I find halal beef ribs, why

[Affa]

I want my mum's king prawn bhuna with soooooooo much spice like she gives.

[Ilikemyscarf]

Oatmeal Cookie

[ChotooMotoo]

Thanks to the Starbucks thread, I now wish I was eating a nice jucy fatty chicken shwarma.

[shadha]

I second that. A Shwarma with a Starbucks Frap.


shadha-

[aFallenAngel]

I got 7hrs left till iftar.


thanks alot ppl now im craving some mango lassi

[Shawarma]

Don't you wish you were reading the Quran instead of wasting time posting in this topic?

[Aryan_]

Braised cat with grainy mustard sauce

A refreshing sauce of mustard provides a delicious contrast to the mild flavour of tender brazed cat meat. Active time: 50 min Start to finish: 2 1/2 hr. Servings: Makes 8 servings.

2 skinned cats, each cut into 3 serving pieces
1 1/2 teaspoons salt
1 teaspoon black pepper
3 to 4 tablespoons vegetable oil
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 medium onions, finely chopped (2 cups)
3 large garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoon pieces
2 1/2 cups dry white wine
1/3 cup Dijon mustard
1/4 cup whole-grain mustard
2 teaspoons cornstarch
2 tablespoons cold water

Garnish: fresh thyme sprigs

Rinse cat pieces and remove any fat, then pat dry and divide into 3 batches. Mix together salt and pepper in a small bowl for seasoning cat.

Put oven rack in middle position and preheat oven to 350°F.

Heat a dry 12-inch heavy skillet over moderately high heat until hot. Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total. Transfer browned cat to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer. Season and brown remaining 2 batches of cat in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary. Reserve skillet.

Add broth to roasting pan, then cover pan tightly with foil and braise cat in oven 15 minutes.

While cat is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes. Add wine and boil until liquid is reduced by half, about 10 minutes.

Pour mixture over cat and continue to braise, covered tightly, until cat is tender when pierced with a fork, 45 minutes to 1 hour more. Transfer cat to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven.

Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes. Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards. Add mustard mixture to reduced liquid in pan, whisking to incorporate. Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes. Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated. Season sauce with salt and pepper and pour over rabbit.

Cooks' note:
Cat can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat in a preheated 350°F oven, covered, 20 to 30 minutes.

[Variable]

I'd like to be eating anything right now... I have nothing left in my house.

[the_only_one]

I want water

[ChotooMotoo]

I still want BBQ beef ribs.