Iron Chef WAYCT - What Are You Cooking Today

[Walery Smirnoff]

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

[Alex]

Cottage pie today

Riesling for the chef, not the pie

[Alex]

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

[northsouthdenimguy]

Quick post workout meal.

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

[Alex]

[RobeOfTheMagi]

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.

[northsouthdenimguy]

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.

[Walery Smirnoff]

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.

[Giles]

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.....

[Tago Mago]

Je ne parle pas français. Merde

[Tago Mago]

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

[Giles]

@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....:-)

[mclaincausey]

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

[Giles]

I'm still doing Raymond

[Giles]

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

[ROman]

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

[endo]

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

[mclaincausey]

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

[Filson]

Udon noodles with shrimps in teriyaki sauce.

[Giles]

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