Iron Chef WAYCT - What Are You Cooking Today

[mvb]

damn it made me hungry

[van Olzon]

…. it was tasty ... buuurps 

[Just_KC]

Filipino Chicken Adobo. Goes great with white rice!

[Max Power]

I cooked an early birthday meal for me and my best friend. I made beef with ginger (should help get the rest of the flu out), whiskey (Knockando) and peanuts, she made ratatouille. Both were great…

…adding ginger

…adding whisky...it tasted better than it looks.

Proud chef, still lacking IH apron

[Giles]

@Max:

.

Bring to the boil and add one finger….........

[Seul]

Well… Leftover from yesterday but...

Quorn bits
Mix of beans
Tomato sauce
Potatoes

And for now…

[van Olzon]

TURKEY WITH PLUMS & CHICKPEAS

Recipe:
1. Roast onions, garlic, ginger and turkey.
2. Add some plums and pieces of an apple. Damp down with plum wine.
3. Add a can of chickpeas with the juice. Spice it with salt'n'pepper and chili. That's it …

[Finn666]

since i'm missing thanks giving so much i made some cornbread today…yummy!

[Image Missing]

[Image Missing]

[Geo]

oh man there has been some great posts on this thread - brilliant guys, keep 'em coming 

[nooblet333]

Homemade nachos 

[madmonday]

drooling on my keyboard.  now have to get something to eat

[AFTRMTH]

Too lazy to set up the grill, had to do it on the stove top.

Who wants some?

[Beatle]

hell, yes !

[Giles]

And me….....

[hectic]

I'm gonna pop my wagyu cherry next week:
http://www.alternativemeats.co.uk/WAGYU-KOBE-BEEF/c-1-82/

Anyone else eaten wagyu?

[elclintor]

Whoa! That's some expensive beef!

[AFTRMTH]

I had wagyu beef tepanyaki in Japan before i visited the Philippines. It was great. With that said, i tried some so called kobe beef here in California and it was not up to par.  It's been years….

[hectic]

I shall report back.

[Geo]

@hectic:

I'm gonna pop my wagyu cherry next week:
http://www.alternativemeats.co.uk/WAGYU-KOBE-BEEF/c-1-82/

Anyone else eaten wagyu?

yup - couple of occasions; wasn't convinced first time around - less so second time. provenance wasn't in question either time.

the extant of marbling makes it quite pale looking, and i felt there was little flavour compared to other breeds with similar marbling such as charolais and nowhere near the level of good angus . . . but I prefer something off the rib or a cut like pavé which is probably not how you'll find wagyu presented

guess you need to try to know . . . be very interested in your findings

[AFTRMTH]

Hows the wagyu beef hectic?