Iron Chef WAYCT - What Are You Cooking Today

[4c]

Mango chili burrito with almond butter, black/brown rice, and cherry tomato.

[4c]

Chili, simple rice dish, and cold chocolate and rice dish with banana and walnut…

[mclaincausey]

Medium rare 100% grass-fed beef strip, kale and Chou frise and heirloom tomato tossed in a homemade herb vinaigrette with crumbled herb-rinded goat cheese.

[Finn666]

some recent shit…in no particular order though!

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[twin]

Now thats some real cooking Finn enjoy.

[urbanwoodsman]

Late night majestic date and walnut scones…!

[mclaincausey]

Iron skillet, grassfed Wisconsin butter seared 100% grassfed strip with hakurei salad turnips, totsoi, romaine lettuce, swiss chard, and kale from my CSA, tossed with heirloom tomato, herb rinded goat cheese, and lemon-dill pickled charred asparagus in an herb vinaigrette (dill in that from the CSA as well).

[4c]

[4c]

Tempeh sandwich.

And yes @Seul, you gave me the idea…

Edit: Oh, and It was bloody delicious…

[4c]

[4c]

One small piece of tempeh goes a really long way…
I was doing some reading up on tempeh and its pretty amazing stuff; it has all sorts of fascinating health benefits because it’s a fermented food much like ginger bug in traditional sodas…

[sabergirl]

I miss tempeh.  It's something I haven't seen in any stores in my year and a half living in Mexico.  Looks like a yummy sandwich.

[4c]

Supposedly if you buy bulk soy beans and tempeh starter it’s very cheap and easy to make at home.

[sabergirl]

Believe it or not, bulk soybeans might also prove a challenge. Also, laziness is a factor.

[4c]

[Seul]

Chili con quorn. Vegetarian spicy stew, as you can imagine… Today we had it with ciabatta and good red wine, tomorrow with taters and more good red wine  A good stew is always better the second day!..

[4c]

Looks good Seul.
Corn on the cob and chili today:

[trail and arrow]

[Giles]

MMMMmmmmmmm

[4c]

Curry basmati rice with heirloom tomatoes, white corn, and tahini.
I find adding shredded carrot to the curry counters the acidity of the tomatoes. This is an old Italian cooking trick.