Iron Chef WAYCT - What Are You Cooking Today

[Chap]

Germknödel

Yeast dumpling filled with a dark plum jam. Traditionally served with sugar, ground poppy seeds and melted butter. Allways reminds me of my childhood. Anyone been skiing in Austria might know it…

[bryaneidins70]

That sounds bloody amazing @Chap. Did you make it?

[Chap]

Thanks @bryaneidins70, yes I did, it's not that difficult as it seems. My mother made them often but this was my first attempt

[bryaneidins70]

Have you got a recipe @Chap??

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[Chap]

@bryaneidins70:

Have you got a recipe @Chap??

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Yes of course… give me some time to translate it

[Giles]

My 9 piece Finex set will be her Monday - Feckin Boom.

[neph93]

@Giles:

My 9 piece Finex set will be her Monday - Feckin Boom.

Well? Pics please…

[Giles]

In the back of the Landy…..May need to engage low-ratio for the long haul home.....

[neph93]

Six inches of snow on the ground, -2C, dark by 4pm and it’s not even bloody winter. The only thing to do is make “Uova in Purgatorio”…

Gratuitous apron pic:

[neph93]

@Giles:

In the back of the Landy…..May need to engage low-ratio for the long haul home.....

Ha! I can imagine they might upset the balance a touch. Strap some of the new wabash loggers to the bonnet to keep things even. They look chunky as fekk.

[Giles]

[G.J.F-64]

^ Nice collection

[neph93]

Blimey. They do look special. Those handles are gorgeous (and functional, I’m sure). What’s the thinking behind the octagonal design? It looks sexy but I’m guessing there’s more to it. Also, nice Aga.

[Giles]

No idea what being octagonal does, but I like it, so that's good enough for me…....

[Nomad]

You get a more intense flavoured omelette with an octagonal pan…[emoji6]

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[Chris]

I believe they explain it as allowing you to pour from multiple angles, plus the lids fit tightly, which they don't on round pans with a pouring spout.

Mostly, I suspect they did it so that their pans are distinctive.

[bryaneidins70]

Your dish @neph93 is making my mouth water and its only 8.16am.

Tell us more please…

[neph93]

@bryaneidins70:

Your dish @neph93 is making my mouth water and its only 8.16am.

Tell us more please…

Luckily for you it also makes a great breakfast (although preferably on the weekend, with a mild hangover)…

Its basically an Italian variation on Heuvos Rancheros. This is what I did last night as supper for two adults:

• Lots of olive oil (30-50ml) in a deep pan or pot

• Add roughly chopped garlic (I just crush the cloves and chuck them in) and fry hard until they start to brown

• Add three tins of chopped tomatoes, oregano, S&P and a bit of chili heat (I generally crush two dried piri-piri and add a teaspoon of cayenne pepper).

• Bring to the boil then turn the heat down to let it thicken for 15 mins.

• Make space in the sauce with a spoon and break your eggs in (I use three per person for dinner, two for breakfast) and let them poach until they are cooked how you like them.

  To serve, use a bowl or deep plate, spoon out some tomato sauce then put the eggs on top, spoon more sauce around the eggs. Dress with fresh S&P, shaved parmesan cheese and fresh basil. Crusty bread & butter on the side and you're laughing.

[UnTucked]

That cookware looks GORGEOUS in your kitchen!

Is it "pre-seasoned", or do you have to break it in on your own?

[Giles]

Pre-seasoned…

Last night Paula and I got home late and were knackered.  So all plans to make one of @Madame Buttonfly 's amazing Thai curries were thrown out of the window.

I can report though that Finex fries a fine fish finger.

Fuck, that was an embarrassing admission…...