Iron Chef WAYCT - What Are You Cooking Today

[Giles]

I made this last weekend.  It is so fucking simple and really delish…....Try it

https://myfoodhuntuk.wordpress.com/2013/08/05/rick-steins-india-cooking-the-one-pot-wonder-of-lamb-dopiaza/

[Giles]

In fact, here's what's left of it.

[Matty123]

im gonna make one of the tadka recipes from the site you posted last week. my wife loves indian food and were in the mood for some vegetarian fair. and i haven't eaten food in a week so im ready to go.

[Matty123]

@Giles:

I made this last weekend.  It is so fucking simple and really delish…....Try it

https://myfoodhuntuk.wordpress.com/2013/08/05/rick-steins-india-cooking-the-one-pot-wonder-of-lamb-dopiaza/

how much yogurt water and chili did you add @giles. this one is on the menu for next week as well.

[Giles]

I'll photograph the recipe when I get home…..

[Matty123]

thanks sir. ill most likely buy the book but i don't want to wait for it to come in the mail.

[Giles]

[Matty123]

Cheers Giles!

[Giles]

I would go lighter on the salt than the recipe calls for…..

[Matty123]

Thank you for that. I tend to have a heavy hand with salt too.

[Alex]

@Matty123 take a look at the blog a few posts up for some inspiration too. The chicken achai is great

[Matty123]

Thanks @Alex can u spot me a link for the blog. Not sure if you’re referring to foodhunt, rick steins or Maunika’s site.

[gautamkrisna]

Interesting fact- Do-Piyaza translates to "Twice the onion"

[Alex]

@Matty123:

Thanks @Alex can u spot me a link for the blog. Not sure if you’re referring to foodhunt, rick steins or Maunika’s site.

http://maunikagowardhan.co.uk

[Matty123]

Thanks Alex. I’m making a shooing list now!

[JDelage]

Starting a 72hrs sous-vide cook on 6 pieces of short ribs, about 2.5lbs…

[Giles]

What are you using as the heat source?

[Matty123]

That white cylinder heats and circulates the water. It’s an immersion circulator and yes Giles you want and need one.

[Matty123]

@JDelage  Make sure you cover the pot with plastic wrap or the water will Evaporate and the immersion circulator will shut off… and then your meat will be ruined. Either that or you will need to add water very often. Especially over the three nights you’re cooking.  Once the water level drops below that small hole In the side of the cylinder it automatically shuts off as a safety feature. It would burn out otherwise.

[Giles]

@Matty123:

That white cylinder heats and circulates the water. It’s an immersion circulator and yes Giles you want and need one.

I am in the process of building a large new kitchen on the side of the house.  Outside will be a large BBQ area, I do need one of those things, then I can pop outside to sear…..