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Iron Heart Fall/Winter 2025 Collection Preview - Now Live

Iron Chef WAYCT - What Are You Cooking Today

Hobbies and Pastimes
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  • W
    Walery Smirnoff
    The Unwoven
    Joined: 15 May 2023

    It’s nice and cheerful to cook in the cold. My wife constantly struggles with vodka. I had to increase my dose of beer)

    last edited by 10 Feb 2025, 07:13 1 Reply Last reply Reply Quote 2
    • A
      Alex
      IHUK Crew
      Joined: 28 Sept 2009

      Cottage pie today

      Riesling for the chef, not the pie

      IMG_3222.JPG
      IMG_3223.JPG

      last edited by Alex 16 Feb 2025, 15:56 1 Reply Last reply Reply Quote 7
      • A
        Alex
        IHUK Crew
        Joined: 28 Sept 2009

        Oven ready, but wetter than I’d like but I’m hungry and got impatient making the ragu

        IMG_3225.jpeg

        last edited by 16 Feb 2025, 18:10 1 Reply Last reply Reply Quote 8
        • N
          northsouthdenimguy
          Haraki san Expert
          Joined: 27 Nov 2022

          Quick post workout meal.

          Ground bison/onion, fried eggs, kimchi and topped with Fly by Jing Sichuan Chili Crisp

          IMG_3283.jpeg

          last edited by 16 Feb 2025, 18:45 1 Reply Last reply Reply Quote 5
          • A
            Alex
            IHUK Crew
            Joined: 28 Sept 2009

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            last edited by 16 Feb 2025, 19:17 1 Reply Last reply Reply Quote 10
            • R
              RobeOfTheMagi
              Haraki san Expert
              Joined: 15 Apr 2024

              Looks delicious Alex!

              When I see peas, I always have to think of chips and mushy peas that kept me alive as a broke exchange student at NTU.

              last edited by 16 Feb 2025, 19:27 1 Reply Last reply Reply Quote 0
              • N
                northsouthdenimguy
                Haraki san Expert
                Joined: 27 Nov 2022

                The wife is under the weather today, so you guys get the I’m bored cooking for myself photos. Tenderloin and some simple cracked pepper, parsley and butter pasta.

                IMG_3299.jpeg
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                last edited by northsouthdenimguy 16 Feb 2025, 23:55 1 Reply Last reply Reply Quote 4
                • W
                  Walery Smirnoff
                  The Unwoven
                  Joined: 15 May 2023

                  Hello guys. It’s always more pleasant for me to cook when there is a bottle of good wine or good beer nearby. I recommend it.

                  last edited by 17 Feb 2025, 05:51 1 Reply Last reply Reply Quote 0
                  • G
                    Giles
                    IHUK Crew
                    Joined: 22 Sept 2009

                    So, if you had being paying attention, you would know that I have been practising making boeuf bourguignon for Paula's Not-a-Supper-Club gathering tonight.

                    It was veto'd, so I have made Coq au Vin instead.

                    I'm basically the hired help, so had nothing to do with anything else that has been going on. So meunus, tables etc, nothing to do with me.....

                    Café de Gilles.jpg

                    IMG_2758.JPG

                    "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

                    last edited by Giles 27 Feb 2025, 18:26 R 1 Reply Last reply 28 Feb 2025, 01:57 Reply Quote 2
                    • T
                      Tago Mago
                      Mod Squad
                      Joined: 16 Jan 2021

                      Je ne parle pas français. Merde

                      last edited by 27 Feb 2025, 18:28 G 1 Reply Last reply 27 Feb 2025, 18:33 Reply Quote 1
                      • T
                        Tago Mago
                        Mod Squad
                        Joined: 16 Jan 2021

                        I don’t want to upset @Alex so I won’t share tonight’s meal. Suffice to say it combines two of Germany’s greatest contributions to fine dining - sausage and sauerkraut

                        last edited by 27 Feb 2025, 18:32 1 Reply Last reply Reply Quote 0
                        • G
                          Giles
                          IHUK Crew
                          @Tago Mago
                          Joined: 22 Sept 2009

                          @Tago-Mago said in Iron Chef WAYCT - What Are You Cooking Today:

                          Je ne parle pas français

                          Nor me, that is how you know I did not do the menu....:-)

                          "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

                          last edited by 27 Feb 2025, 18:33 1 Reply Last reply Reply Quote 2
                          • M
                            mclaincausey
                            見習いボス
                            Joined: 12 Apr 2013

                            Sounds lovely. I’ve enjoyed making Julia Child’s recipes for both bouef and coq.

                            Think it, be it.

                            last edited by 27 Feb 2025, 18:58 1 Reply Last reply Reply Quote 0
                            • G
                              Giles
                              IHUK Crew
                              Joined: 22 Sept 2009

                              I'm still doing Raymond 🙂

                              "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

                              last edited by 27 Feb 2025, 19:01 1 Reply Last reply Reply Quote 0
                              • G
                                Giles
                                IHUK Crew
                                Joined: 22 Sept 2009

                                I'm in the kitchen eating the leftovers....

                                IMG_2759.jpg

                                "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

                                last edited by 27 Feb 2025, 19:55 1 Reply Last reply Reply Quote 6
                                • R
                                  ROman
                                  Haraki san Prodigy
                                  @Giles
                                  Joined: 5 Jan 2015

                                  @Giles The menu, table setting, and leftovers look great. Good job.

                                  last edited by 28 Feb 2025, 01:57 1 Reply Last reply Reply Quote 0
                                  • endoE
                                    endo
                                    見習いボス
                                    Joined: 29 May 2020

                                    IMG_5295.jpg

                                    Ribollita with homemade mixed-grain rye bread and a glas of Primitivo, the so called cucina povera.

                                    si tacuisses

                                    last edited by endo 3 Jan 2025, 17:24 1 Mar 2025, 17:23 1 Reply Last reply Reply Quote 4
                                    • M
                                      mclaincausey
                                      見習いボス
                                      Joined: 12 Apr 2013

                                      This was the best damn steak I have had in a long time. Did a reverse sear on it after a 24 hour dry brine, and grated some horseradish on it. The rich, beefy flavor was incredible. Two of these monsters was more than four of us could eat.

                                      Best part is we still have two more!

                                      https://brunsonmeats.com/collections/all-products-excluding-route/products/ribeye-bone-in

                                      IMG_7386.jpeg

                                      Think it, be it.

                                      last edited by 4 Mar 2025, 12:43 1 Reply Last reply Reply Quote 5
                                      • FilsonF
                                        Filson
                                        Joined: 2 Feb 2025

                                        Udon noodles with shrimps in teriyaki sauce.
                                        e02b22de-11fb-4e6e-b366-60c2e34d1b3b.jpg

                                        last edited by 5 Mar 2025, 12:05 1 Reply Last reply Reply Quote 1
                                        • G
                                          Giles
                                          IHUK Crew
                                          Joined: 22 Sept 2009

                                          Ajitama (味玉) (boiled eggs marinaded in a sauce). Ajitama is actually a short name for Ajitsuke Tamago which means seasoned eggs.

                                          IMG_2786.JPG

                                          IMG_2791.jpg

                                          "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

                                          last edited by 9 Mar 2025, 15:48 jordanscollectedJ 1 Reply Last reply 13 Mar 2025, 17:13 Reply Quote 3
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