Iron Chef WAYCT - What Are You Cooking Today

[UnTucked]

Yeah, she's moderately awesome, lol

But now I'm just trying to figure out what in the heck we're supposed to do with 3kg of kimchi, lmao!

[UnTucked]

Btw, apparently she is planning/preparing for some "Giles vs Maddy" cooking challenge? Lol!!!!!

[Giles]

I know.  She's calling it "The Iron Chef Battle"…...(I'm worried  )

[Chris]

My dad was in the Army, and while he was stationed in Korea, he developed a taste for kimchi. Years later, he decided to make his own, included the very traditional decision to bury it in the back yard to properly ferment.

As you might imagine, the rest of the family was completely uninterested in sharing when he dug it up a couple of months later…

I love the stuff now, though.

[Matty123]

Looks good man. You gonna bury it in the back yard? 

[sabergirl]

Looks like it'll be delicious. 3kg will disappear, trust.

[Seul]

Buy yourselves some proper gloves will ya 

[bryaneidins70]

bag hands.

[UnTucked]

Lol, the recipe calls for a mere 3 days in a dark, cool place. We're using the fridge to see how it turns out… If we feel it needs a stronger punch next time, we'll opt for the downstairs pantry

And for the record, though she wanted gloves as an extra layer of protection inside the bags, the "pro-tip" was to use freezer bags as gloves      . Apparently, using regular cooking gloves (Not rubber... Not latex... Idk), the oils and smells (Garlic, and fermented shrimp... Yum!) will still pass through onto your skin. When she unbagged her hands after 30mins of rubbing all that stinky goodness on the cabbages, we could barely smell anything.

[Matty123]

Sous vide short rib. Water bath 170F for 16 hours then under the broiler for 3 minutes each side

[ROman]

My favorite Soup. Onion Soup, that has onions and garlic sautéed in butter. Then simmered in Beef broth, white wine, bacon and bay leaf. Remove the bacon and bay leaf, puree the onions and garlic. return to the broth, thicken with egg yolks, heavy cream and port wine. Then top with toasted bread and gruyere cheese and broil.

[Giles]

Last night:

Egg Curry
Lamb Dopiaza
Beef Madras
Scorching Chicken
Bengali Cholar Dal
Maldiivian Ultra Hot Chili Relish - made for me and smuggled out of the restaurant kitchen by a Maldivian waiter who appreciated that I liked all things hot and spicy….

This morning, breakfast of champions, left over egg curry…

[rocket]

brilliant…

[neph93]

Need curry. Now. Did you make this from scratch? Might need the egg curry recipe too.

[Giles]

All from scratch.  The egg curry was a bit made up, I decided (well, P demanded) to make the egg curry after I had done the shopping, so I had to go with what I had….This is the recipe I bastardised....

[neph93]

Lovely stuff. Thank you. I’ll look at at making that one night this week.

[Giles]

@neph93 This is the Bengali Cholar Dal….Alex cooked it recently and it was a step up from your average Tarka Dhal, so I thought I would give is a go...

http://maunikagowardhan.co.uk/cook-in-a-curry/bengali-cholar-dal/

[Alex]

@Giles:

@neph93
http://maunikagowardhan.co.uk/cook-in-a-curry/bengali-cholar-dal/

I have done about 10 recipes from this site now, and all have been great.

[Giles]

may try this one next…

http://maunikagowardhan.co.uk/cook-in-a-curry/indian-spiced-egg-curry/

[neph93]

Thanks again. When I taught myself to cook aged 18, I was vegetarian (ugh) and dals from scratch were one of the first things I learnt. Afterwards I learnt a load of Indian dishes, including chutnies and pickles. They’ve all fallen out of rotation over the years as I taught myself other styles and cuisines. I’m now inspired to make a comeback.