Iron Chef WAYCT - What Are You Cooking Today

[Giles]

The Zee…..

[joesaintjohn]

Z, I really like your style, sartorially and culinarily.

[MikeC]

Big Z, my man.

[Sugar Mountain]

Zee, is that a IHSH-56 you're wearing? Looks great… The Westpoint comes back onto my wish list all the time.

[MikeC]

SM, it's a 64

[zhivago]

Thanks guys, and Good eye MikeC, it is the 64.

[MikeC]

I could tell because the shoulders look relaxed. If you had the 56 on, it would be all tight up on your shoulders. Plus, I know my people.……

[Sugar Mountain]

Well-spotted Mike. Cheers.

[RedStripe]

@scroogen:

i love eggs.
cook bacon.  fry an onion in bacon grease. remove bacon… drain most of the grease

add eggs.  add bacon.... add onions.... add franks hot sauce

Thats how I like my eggs! 
LETS EAT!

the wife and I had this for early lunch as a hangover cure; substituted the franks hot sauce for tabasco..absolutely delicious, thanks for posting mate

[Jii]

Salmon with soba noodle-sesame-stir fry.

[Seul]

I'm massively hungover but that looks delicious…

[madmonday]

grilled cheese with a little tomato & bacon:

said little tomato

cook the bacon, sorry seul

like it crispy to blend really well with the melted cheese

drain the run off from the bacon & put the bacon on the side to await the rest of the goodness, now brown the bread slightly on both sides. when it's winding down i cut up & slightly saute or fry not sure of the difference the tomato with a little pepper

now the cheese gets added


be generous


add tomatoes

more cheese

add bacon


more cheese

close her up

meant to take a picture of the sandwich assembled, but one of my weekdays devoured it with the quickness

[seawolf]

Cassoulet. This is day 4 of the process.

[netleyhunter]

Gadwall breasts coated in seasoning and fried to medium rare, YUM!

[Giles]

Mmmmmm and I am just doing a Cottage Pie…...

[seawolf]

Cassoulet continued…. Browning sausage, letting duck confit warm up...

[seawolf]

[joesaintjohn]

Seawolf, can you mail me some? Holy crap that looks amazing! I love cassoulet.

[seawolf]

In go the onions, garlic, and more duck fat. This will cook down, and get puréed. It will be the delicious glue that holds the cassoulet together.

[seawolf]