Iron Chef WAYCT - What Are You Cooking Today
-
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
-
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.
-
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.
-
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 mozzarellaMy 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.
-
Stage 2:
Just waiting for @Sam to bring us some essentials* from the shop (oh, and some lemon juice, so I can finish cooking the marmalade)…
- We were in Japan last week, so have decided to self-isolate, if by a very slim chance, we do have CV, we don't want to take out all the staff with us
- We were in Japan last week, so have decided to self-isolate, if by a very slim chance, we do have CV, we don't want to take out all the staff with us
