Iron Chef WAYCT - What Are You Cooking Today
-
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.
Sent from my iPhone using Tapatalk
-
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.
-
Pumpkin Pie, a friend brought a chocolate Tres Leches cake
@Madame Buttonfly , this is what you didn't gate crash this year.
-
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.
-
A couple of shots from yesterdays feast.
Pot stickers were an appetizer.
-
Sort of a spinach soufflé, mashed potatoes.
Then a 15 lb. prime rib roast, roasted garlic, Au jus. Unseen, lots of wine.
-
Baked salmon with lentil and cauliflower curry.
-
My go to place for family meals.. the good old BBC..
https://www.bbcgoodfood.com/recipes/lentil-cauliflower-curry
-
Sous vide pork belly
More photos tomorrow when it’s done
-
What is that you're cooking it in @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 -
My first try at pork belly bao
