Iron Chef WAYCT - What Are You Cooking Today

[JDelage]

It's easy to make harissa at home; I recommend it.

[joesaintjohn]

I would definitely love to. You have a good recipe? This harissa was a gift from a friend. I used the websites recipe, which had some flaws. I’d change it up next time.

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[ROman]

From yesterday a couple of appetizers Above is a goose liver pate that I got while in Paris.
Then the Turkey, Green Bean casserole, Butternut squash soup, and gravy. Forgot to get a pic of the stuffing.

[ROman]

Pumpkin Pie, a friend brought a chocolate Tres Leches cake  @Madame Buttonfly , this is what you didn't gate crash this year.

[neph93]

A proper American Thanksgiving dinner is now officially a bucket list item for me. Great table.

[JDelage]

@joesaintjohn:

I would definitely love to. You have a good recipe? This harissa was a gift from a friend.

I use the Saveur recipe: https://www.saveur.com/article/Recipes/Harissa

The kind of dried chiles you use is not super important if you're not aiming for 100% authenticity. In the US we mostly find dried chiles that come from the Latin American cuisines and they work fine. Experiment with different ones.

[Seul]

Productive day…

Banana/ blueberry soy yoghurt:

Pumpkin/ carrot/ banana/ almond nuts/ coconutmilk soup with a dash of maple syrup:

Parmezan cheese/ goat cheese/ smoked tempeh pizza with pine nuts:

[madmoses]

Finex pans added to the want list…damn why’d I come here??

[ROman]

A couple of shots from yesterdays feast.

Pot stickers were an appetizer.

[ROman]

Sort of a spinach soufflé, mashed potatoes.

Then a 15 lb. prime rib roast, roasted garlic, Au jus. Unseen, lots of wine.

[twin]

Baking Salmon today.

[bryaneidins70]

Baked salmon with lentil and cauliflower curry.

[neph93]

Looks good… recipe on the curry?

[bryaneidins70]

My go to place for family meals.. the good old BBC..

https://www.bbcgoodfood.com/recipes/lentil-cauliflower-curry

[neph93]

Thank you sir!

[Matty123]

Sous vide pork belly

More photos tomorrow when it’s done

[JDelage]

Wow….

[bryaneidins70]

What is that you're cooking it in @Matty123 ??

[Matty123]

I’m not sure if you mean the container or the method so I’ll Explain the both. Im cooking it with a Nomiku brand immersion circulator. The method is a Sous vide water bath. Food is cooked in vacuum sealed bags to precise temperatures.  I can explain that more if you’d like. The container is a 10 quart Cambro bucket. I covered the bucket with plastic wrap so the water does not evaporate. It’s a 12 hour cook so I’d lose all the water if I didn’t cover it:

@bryaneidins70 it’s a great way to cook anything. You’ve most likely eaten Sous vide cooked food at many Restaraunts but maybe didn’t know. They are affordable for home purchase now. Between 100-300 US. I like
To cook steaks this way. I sear them first then vacuum seal and put them in a water bath at 130F for 1 hour. Then a quick sear again. Perfect medium rare from the first bit to the last. Confit duck legs are unbelievable wit this method as well. And any vegetable tastes better. I could
Go on for days

[Matty123]

My first try at pork belly bao