Iron Chef WAYCT - What Are You Cooking Today

[neph93]

@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.

[mclaincausey]

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.

[mclaincausey]

Our lil cutlery corner

[twin]

It's Apple Butter today.

Big pots.

[neph93]

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.

[Giles]

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

[twin]

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

[mclaincausey]

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.

[gaseousclay]

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[JDelage]

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…

[mclaincausey]

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!

[Matty123]

Pork belly Chasu for the Ramen
Red oil dumpling station in background

[Matty123]

For this

[kkibbey23]

Damn @Matty123 that looks so good.

I LOVE ramen

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[gaseousclay]

@kkibbey23:

I LOVE ramen

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[kkibbey23]

Im totally saving that[emoji23][emoji23]

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[twin]

WAYBT
It's the season for pie.

Done.Not from a can real pumpkin.

[mclaincausey]

Celebrating Hanukkah and a dear friend's birthday.
Traditional Mediterranean family
dinner inspired by the recipes of Alon Shaya and
Michael Solomonov.

Homemade Hummus, Orange Blossom Cabbage
Salad, Fried Haloumi over Date Pepita Purée with
Apples, Lamb + Beef Kafta, Preserved Lemon
Tabbouleh, Tzatziki, Moroccan Carrots, Poached
Pears in Cinnamon Syrup with Smoked Paprika &
Creme Fraiche.

[motojobobo]

The pear dessert made my mouth water 

[JDelage]

Super yum!