Iron Chef WAYCT - What Are You Cooking Today

[Giles]

4 hours later….

[neph93]

Looks just like the one my Nan used to make.

[mclaincausey]

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.

[Seul]

TUNA // RED ONION // SWEET PEPPER // FETA CHEESE // VIOLIFE MOZZ FLAV CHEESE // SOURDESEM HANDLE

[neph93]

I may have posted this before, it has become a regular. One pot sweet potato and lentil curry. Vegan but I sometimes serve it with cod or halibut. Not today though.

[Filthy2123ozjunkie]

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.

[mclaincausey]

Looks noms!

I make a similar Korean BBQ sauce by substituting ingredients for my Southern chicken and pork BBQ sauce, e.g.

• Gochujang for much of the ketchup

• Rice wine vinegar for the apple cider vinegar

• Soy or tamari sauce for the Worcestershire

• Scallion for white onion

• etc

Definitely works. There's quite a bit in common between Korean and Southern BBQ traditions.

[Filthy2123ozjunkie]

The sauce is so good I have been tempted to drink it.

[Chris]

I can see why…

[Filthy2123ozjunkie]

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. 

[twin]

Cooking Blueberry jam today.

Need mason jars

Cooking

Filling jars.

Done. I have been canning since I was 11 years old.

[motojobobo]

Looks delicious @twin.

[bryaneidins70]

I love blueberry jam.

Your posts always make me want to get out for an adventure and eat @twin.

[MastersOfDeath]

First attempt at kimchi. Have to wait a week before eating…

[JDelage]

Simple prime ribeye, cooked sous vide for 1hr at 128, rested, and then seared in cast iron. It was superb.

[Giles]

Dried Cod @neph93 styley

[neph93]

Flipping patties @Giles  stylee…

[Giles]

Chicken, ham and leek pie…..

[dj]

Had friends over yesterday. So prepared sourdough cinnamon buns for their arrival.

Also a spelt loaf and then for the evening split a 2.9kg beef rib joint in two. Reverse seared and served with goose fat chips and bernaise sauce. Followed by plum clafoutis. Some things were eaten too quickly to photograph.

Breakfast will be blueberry pancakes, bacon and maple syrup.

[neph93]

The baked goods all look lovely @dj. Need to get back onto that myself.

Fantastic bit of meat too. One thing about Norway that isn’t great is that butchers don’t really exist and the choice of pre-packaged cuts is really poor.