Iron Chef WAYCT - What Are You Cooking Today
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@Chap
that’s exactly how it’s done
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Santa got us an air fryer. This thing is a cheat code.
Here are some of our first experiments. The speed and predictability are game changers for a busy family. Taking tasks like roasting veggies from 45 to 8 minutes changes the art of the possible and mean more home cooked meals.
Did a lemongrass ginger marinade in a Vietnamese style on some wings, hit them for 13 minutes in air fryer mode, tossed them in nuoc cham, and then air broiled them a couple of minutes to get literally the best wings I can remember having, and we eat a lot of wings.
We are just getting started with it and I’m amped about the possibilities.
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Indian dinner today.
Temple Dahl
Butter Chicken Curry
Bhatura
Basmati
Red cabbage slaw
Chat Yoghurt
Fig Chutney
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@Tago-Mago said in Iron Chef WAYCT - What Are You Cooking Today:
@Chap looks delicious. Are all dishes from one cookbook or do you use multiple books?
All dishes are from this book: https://www.mowglistreetfood.com/shop/mowgli-street-food/
A @Giles recommendation. Great book. We use it a lot.
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Fig chutney! New one for me.
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I saw someone posted on here a bit ago about the Mississippi Roast. I made it today, it's pretty darn good.
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Jeez, those were hot Dennis........
Not hot enough to screw with us, but if lesser mortals were at the table, it would have been carnage......
"OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011
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We like to confit a head of garlic that the tip has been cut off as you would to roast it face down in a ramekin filled with olive oil, then mash it in a molcajete with coarse salt, which makes it easy to remove the paper. That is the basis for molcajete salsa and guacamole alike. Turns out the air fryer is good at expediting that process as well as any tomatoes or peppers to roast. The great thing about the air fryer is on days I normally couldn't be assed with the trouble of making these things fresh, or roasting my own tomatillos for a chile verde versus just buying tomatillo salsa, it changes the equation so we do a lot more scratch cooking.
Anyway, tossed some fries in the garlic confit oil from tonight’s molcanete salsa, then tossed them in a season salt from a burger joint in Memphis called Huey’s and some grated parmesan. This is kind of a Colorado thing if it had truffle oil.
Delicious enough to stand on their own, but of course I couldn't leave well enough alone, so tossed them in some pork green chile stew with some cotija and cheddar to make a sort of Colorado poutine. Not going to win any plating competitions, but that wound up being a rewarding choice.
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@mclaincausey all of that looks amazing…shoutout to Huey’s and some toothpicks in the ceiling
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We had some fantastic curries yesterday and still enough for today‘s lunch… fish curry with amazing cod
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