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    Iron Heart Fall/Winter 2025 Collection Preview - Now Live

    Iron Chef WAYCT - What Are You Cooking Today

    Hobbies and Pastimes
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    • SeulS
      Seul
      Joined:

      Leftovers = cold tuna + spicy olives 'za for breakfast…

      last edited by 1 Reply Last reply Reply Quote 0
      • JoeJ
        Joe
        Joined:

        @Seul That looks epic…

        last edited by 1 Reply Last reply Reply Quote 0
        • GilesG
          Giles
          IHUK Crew
          Joined:

          Aloo Keema Chop, Black Dhal etc….

          "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

          last edited by 1 Reply Last reply Reply Quote 0
          • neph93N
            neph93
            見習いボス
            Joined:

            Oof… i could do with a bit of that.

            “Some of those that work forces
            Are the same that burn crosses”

            • Virginia Woolf
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            • neph93N
              neph93
              見習いボス
              Joined:

              Off out for lutefisk tonight with Hot Ingrid. Apart from the craziness of eating dried cod that has been preserved in caustic soda (strictly speaking lye), and paying about £70 per kilo for it, it is also socially approved to pair the dish with hard liquor. I’m excited. Pics to follow.

              “Some of those that work forces
              Are the same that burn crosses”

              • Virginia Woolf
              last edited by 1 Reply Last reply Reply Quote 0
              • SeulS
                Seul
                Joined:

                I was thinking of lutefisk earlier today at work… Something triggered me thinking about the KOTH episode with Bobby eating all of it...

                Anyway... Is it also socially approved to just have the hard liquor?..

                last edited by 1 Reply Last reply Reply Quote 0
                • steelworkerS
                  steelworker
                  見習いボス
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                  @Seul:

                  I was thinking of lutefisk earlier today at work… Something triggered me thinking about the KOTH episode with Bobby eating all of it...

                  Anyway... Is it also socially approved to just have the hard liquor?..

                  This is a right thinking man. Tried lutefisk-once. The best I can say is it must be an acquired-taste. 😶

                  Those are my principles, and if you don't like them…
                  Well, I have others.

                  last edited by 1 Reply Last reply Reply Quote 0
                  • neph93N
                    neph93
                    見習いボス
                    Joined:

                    Lutefisk photo fail! The restaurant was «flatteringly lit» (to the lutefisk at least), and photographing my food is crap enough without using the flash as well. So no pictures of stinky jellied poison-fish, sorry.

                    Here’s a tasty bit of dal from yesterday instead:

                    “Some of those that work forces
                    Are the same that burn crosses”

                    • Virginia Woolf
                    last edited by 1 Reply Last reply Reply Quote 0
                    • mclaincauseyM
                      mclaincausey
                      見習いボス
                      Joined:

                      Lutefisk… Still scarred from the smell of the stuff from my days in Minnesota.

                      I think the one time I saw Andrew Zimmern have a less-than-sanguine reaction to a food on Bizarre Foods was when he choked down some Lutefisk in his home state of Minnesota… IIRC his reaction to fermented shark (another dish we can thank to Vikings for, this one going in the opposite extreme from the preservation of lutefisk to letting a shark carcass rot for weeks in a shack) was less aghast, and he noted that that tasted like ammonia.

                      Think it, be it.

                      last edited by 1 Reply Last reply Reply Quote 0
                      • neph93N
                        neph93
                        見習いボス
                        Joined:

                        @mclaincausey:

                        Lutefisk… Still scarred from the smell of the stuff from my days in Minnesota.

                        It does smell rough while steaming, no doubt. Taste and consistency is “different” but I really do enjoy it. I ate over half a kilo of it on Saturday [emoji23]

                        There are many things worse than lutefisk eaten in Norway, not least raknafisk, which is similar to the fermented shark but with salmon or trout. That is truly foul and no amount of mustard on it is going to alter that.

                        Gammelsaltetsei (old salted Sei) is pretty rum. You essentially leave the whole fish, guts and all in a load of salt, for a few months, letting the sterilising properties of the salt leach all the crap out. The result is ugly and smelly but surprisingly good to eat. Honestly.

                        “Some of those that work forces
                        Are the same that burn crosses”

                        • Virginia Woolf
                        last edited by 1 Reply Last reply Reply Quote 0
                        • mclaincauseyM
                          mclaincausey
                          見習いボス
                          Joined:

                          gag I'll take your word for it! I won't pretend there aren't limits to my culinary open-mindedness  😃

                          For today's lunch, I'm making laab lettuce boats by filling lettuce with pickled daikon and carrot, red bell pepper, and some cilantro (would include holy basil if I had it) with peanut sauce and a Szechuan pepper paste, topped with my wife's chicken laab. This is a very simple, refreshing, and delicious dish, and not worlds away from how I picture Laotian and Isan people eating the dish.

                          Think it, be it.

                          last edited by 1 Reply Last reply Reply Quote 0
                          • mclaincauseyM
                            mclaincausey
                            見習いボス
                            Joined:

                            Our lil cutlery corner

                            Think it, be it.

                            last edited by 1 Reply Last reply Reply Quote 0
                            • T
                              twin
                              見習いボス
                              Joined:

                              It's Apple Butter today.

                              Big pots.

                              last edited by 1 Reply Last reply Reply Quote 0
                              • neph93N
                                neph93
                                見習いボス
                                Joined:

                                I’d love to try some apple butter one day @twin.

                                I had time to make my favourite breakfast today. Cheese on toast with a fried egg, caramelised onions, and sriracha on top…. third cup of coffee and odd rubber duck for company.

                                “Some of those that work forces
                                Are the same that burn crosses”

                                • Virginia Woolf
                                last edited by 1 Reply Last reply Reply Quote 0
                                • GilesG
                                  Giles
                                  IHUK Crew
                                  Joined:

                                  First attempts at Dosa's.  Pan a tad too hot, but boy was it tasty…..

                                  "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                                  last edited by 1 Reply Last reply Reply Quote 0
                                  • T
                                    twin
                                    見習いボス
                                    Joined:

                                    @neph93 You can order some from Bauman's website. They will ship it to you.

                                    last edited by 1 Reply Last reply Reply Quote 0
                                    • mclaincauseyM
                                      mclaincausey
                                      見習いボス
                                      Joined:

                                      Ever deep fried ribeye?

                                      Great bark and only takes 12 minutes

                                      We also fried a turkey and two Cornish game hens, and sous vide pheasant breasts and thigh roulades. Giblet gravy from all three species of bird and a mushroom demiglace.

                                      Think it, be it.

                                      last edited by 1 Reply Last reply Reply Quote 0
                                      • gaseousclayG
                                        gaseousclay
                                        Joined:

                                        Sent from my iPhone using Tapatalk

                                        WTB:
                                        IHSH-129 size L (blue)
                                        IHSH-19

                                        last edited by 1 Reply Last reply Reply Quote 0
                                        • JDelageJ
                                          JDelage
                                          啓蒙家
                                          Joined:

                                          We were only 4 this year for Thanksgiving (being in France and all), so I cooked a turkey breast. I cooked it sous-vide for 3-4hrs, and then browned it in a pan with a handful of aromates and some butter. It was the best turkey I've ever eaten…

                                          last edited by 1 Reply Last reply Reply Quote 0
                                          • mclaincauseyM
                                            mclaincausey
                                            見習いボス
                                            Joined:

                                            Made boeuf bourguignon out of some short ribs. No flour or roux in this version. It came out really nice! Served it with roasted vegetables and this amazing kale salad my wife makes (not pictured, but seriously, it's really great–I'll get the recipe and share here, everyone loves it and the dressing is hard to beat). Next time I will use pearl onions, and I feel like it's impossible to have too many carrots, so more of those, and more mushrooms. But otherwise the flavor and texture was hard to beat!

                                            Think it, be it.

                                            last edited by 1 Reply Last reply Reply Quote 0
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