Iron Chef WAYCT - What Are You Cooking Today
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Cheers all!
Not by design, the okra wound up not being as pervasive as I'd hoped in the gumbo, should have used more. But this would have been more authentic Cajun had I skipped okra and served with file. I just like okra!
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Lamb looks great as does the fruitcake. When I hear that word it fills me with dread because I associate it with the bulletproof rubber variety we give as gifts to people we hate in the USA. Glad to see there's a redeemable variety.
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Impress your spouse or lady of the evening with my favorite BBQ sauce ever.
Simmer on low heat about 25 minutes in a small saucepan on low heat until thick. Then use as a marinade on chicken thigh fillets overnight. And use the rest as a glaze while grilling. I cheat and bake the chicken at 350 degrees F for 20 minutes then grill on my shitty little gas grill.
Garnish with toasted sesame seeds.
I can make a recipe for my 'better than sex' bacon and eggs fried rice if someone is interested.
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Looks noms!
I make a similar Korean BBQ sauce by substituting ingredients for my Southern chicken and pork BBQ sauce, e.g.
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Gochujang for much of the ketchup
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Rice wine vinegar for the apple cider vinegar
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Soy or tamari sauce for the Worcestershire
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Scallion for white onion
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etc
Definitely works. There's quite a bit in common between Korean and Southern BBQ traditions.
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The sauce is so good I have been tempted to drink it.
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I can see why…
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I wanted to share with everyone (my mind is completely blown) the Korean Bbq wing sauce they have at Primanti Bros that I love so much is actually Sweet Baby Ray's Korean Bbq Sauce. Don't ask me how I know but it definitely is and I absolutely love it and is why I was making my own.
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Looks delicious @twin.
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I love blueberry jam.
Your posts always make me want to get out for an adventure and eat @twin.
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First attempt at kimchi. Have to wait a week before eating…
