Iron Chef WAYCT - What Are You Cooking Today

[ROman]

@hajduk:

Made my first Pastitsio!

Total success! But damn the thing is heavy!

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This is my favorite Greek dish. I make it often. Looks great,

[ROman]

@Giles , How did your roast turn out? It's a great cut of meat. Christmas day I made a 17lb. one. The largest I've ever done. Smeared butter and Garlic on top, Seared it for 15 minutes, then lowered the oven temp and roasted it until internal temp of 130 F. Also add water to the bottom of the pan and cover it for the roasting for moist heat. Served with scalloped potatoes and creamed spinach.

[Giles]

That looks great.  Mine turned out fab thanks, was too red-wined up to take pics though….

[Chap]

Looks amazing @ROman … the percentage of cooking men is higher-than-avarage in this forum 

[Chap]

Katsuobushi (Bonito Flakes)
Kombu (Kelp)
Dried Shiitake

Broth for Ramen

[Chap]

Actually not a Ramen, just a noodle soup

[Chap]

… and Wednesday is the day my dealer gets fresh stuff

[Giles]

@Chap:

… and Wednesday is the day my dealer gets fresh stuff

Tell me more

[Chap]

@Giles:

@Chap:

… and Wednesday is the day my dealer gets fresh stuff

Tell me more

The Salmon has an amazing marbleisation (not sure wether this term works with fish) today

[Chap]

Tuna is lovely too

[Chap]

When we are invited at our japanese friends home for dinner, they don’t make sushi the way you get it in a restaurant. Fish is cut in Sashimi slices, rice in a bowl and Nori put on the table… you take a sheet of Nori in your hand, add some rice on it, a slice of fish on top, some Wasabi and dip it in Shoyu... ready

[sabergirl]

My mouth is watering.

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[jordanscollected]

This forum section could get out of hand with me, as I cook for a living and plenty at home too. This is a recent homemade pizza with an 8-hour slow roasted tomato sauce, mushrooms, roasted garlic cloves, fresh basil and Burrata cheese (my very favorite cheese at the moment). The Burrata goes on cold after it comes out of the oven.

[Seul]

^Lovely. I too made pizza yesterday. Slightly less elaborated though…

Organic tomoato sauce // red onions // sweet peppers // organic feta cheese // tuna filet // spicy olives // mozzarella // oregano

[Chap]

Yummy… amazing pizzas. Do see pine nuts on yours @Seul ?

[Seul]

Always… Grilled golden brown and oily (from the pepper infused olive oil I drizzle on top) they're perfect...

[jordanscollected]

Great looking pizza @Seul.

My other favorite ingredient ATM is Calabrian Peppers. They are hard(ish) to find in the U.S., but there is a store called "Homegoods" that has specialty food items, and i located a few bottles there. I chop em up and put them on pizza or in pasta, and then drizzle the oil they are jarred in to add flavor.

[mclaincausey]

Calabrian chiles are bomb! They can be quite warm.

Love the Salsiccia from a local restaurant Bar Dough: red sauce, fennel sausage, rapini, castelvetrano olives, red onion,
fontina, aged mozzarella

My go-to pizza in general is pepperoni with pepperoncini, banana pepper, or some other pickled, sour pepper for  NY slice, and for Neapolitan style margherita, possibly with prosciutto and/or with oregano in place of basil if I'm in the mood. I have not made pizza at home though.

[twin]

The twins made this for dinner

[Giles]

Seville oranges bought back from Spain for me…..Marmalade will be made in the next couple of days....