Iron Chef WAYCT - What Are You Cooking Today

[Seul]

4c: thank you lad 

[mclaincausey]

Poached some Alaskan wild sockeye in coconut oil, shallot, dill, and lemon. Steamed asparagus, some baby greens in an Asian vinaigrette I whipped up.

[madmonday]

love it 4c, great images.
waiting onthe sample menu to make it my way.

lent means meat free fridays in the weekdays house hold:

sorry hard to get the story going with postimage, but wanted to share:

& most important for me:

[jdl1279]

Mmmm snow crab…wish I could find some decent legs here

[mclaincausey]

Continuing my health kick, grassfed ribeye, seared in coconut oil, finished with grassfed butter and a demiglace, balsamic glazed steamed broccoli, baby greens with a homemade herb vinaigrette.

[4c]

Monday, Eli, Daniel –Thanks for the kind words, glad you liked my pictures.
Inspired me to take some more!

[DanielAFC]

steak looks perfect mclain… it's making me hungry.  may have to do beef tenderloin this week

[mclaincausey]

Thanks! Kudos to 4c; I can't tell what all's in that but I can tell it's delish.

[4c]

Thanks!
And hears dinner…

Edit: decided to add some beets

[twin]

This page has some great looking food. You guys eat well.

[DanielAFC]

mini  Okonomiyaki for breakfast this morning! With Kale, ginger and turnip and a spicy miso mayo on the side. a good way to start the day

[Finn666]

some recent eats:

[Finn666]

yesterday evening

…and today

[mclaincausey]

Gorgeous stuff. I miss the Maillard reaction on salmon and this is a great example; been poaching for health reasons of late.

[Finn666]

thanks…not sure why that one pic is turned sideways though! -.-
and i first had to google the "maillard reaction" ^^

[Aetas]

@Finn666:

i first had to google the "maillard reaction"

Never thought about the difference of nonenzymatic browning and caramelization. Thanks!

[4c]

Recent foodstuffs… 

[Seul]

I could fucking live in that second picture 

[4c]

Lunch…

[Finn666]

from the last two days…