Iron Chef WAYCT - What Are You Cooking Today

[neph93]

Oi… no religion [emoji2957] Good Friday and I din’t even know what I am anymore… vaguely humanist, occasionally libertarian, but with dictatorial tendencies.

Anyhooo. I make tasty food but I can’t plate up for shit. Here is the hot mess I ate tonight:

[Chap]

That’s a serious piece of meat… so you had the large one and the rest of the family the two small slices, right? 

With the help of two really nice Gosvegians, to be honest some of the nicest guys I know, my first attempt to make a Dosa batter:

…and marinating lamb for tomorrow’s Lamb Raan with yoghurt, almond, garlic, ginger, lemon, cumin, coriander, cardamom, cinnamon, pepper and cayenne

Doesn’t look very tasty atm…

[neph93]

The entrecôte was 475g, while the sirloins were 200g. What you see on the finished plate is about 300g of entrecôte. I was going to share but «forgot» that Hot Ingrid and her son don’t like proper meat [emoji13]

EDIT: that lamb looks great.

[Giles]

Lamb and Dosa batter look great….

[Chap]

India Easter BBQ

[neph93]

Fantastic.

[Giles]

I have taken pork out of the freezer, now to decide what curry to make…..

[Giles]

Vindaloo….

[Matty123]

@Giles:

Vindaloo….

Looks great! but with my stomach if be ‘indaloo’ 

[Giles]

[JCar2666]

That Vindaloo looks brilliant.

[Chris]

Both dinners look great, dammit. Now I want Indian food and that is not an easy get around here.

[Giles]

Vindaloo and Dosa…..

And chickpea curry and mango chutney….

[Chap]

When those f…..... Covid thing is done I need to book a Dosa class in Gosport

[Clint_D]

I did a reverse sear on a TX wagyu Flank steak last night.  It was seasoned with Hardcore Carnivore Black which is why it appears almost burnt.  Bonus pic of the largest salt crystal I've ever seen.

[Giles]

Oh shit, that looks amazing…...

(Salt crystal that is, beef looks average ::) ::) ::) )

[Chap]

Wow, awesome.

[kkibbey23]

Looks amazing Clint! Whats the Knife? Looks really cool. I've had an itching for a new kitchen knife.

Wagyu is apparently the meal of the day[emoji846]

Just finished reverse searing this Snake River farms tomahawk ribeye for a little over an hr, then cranked up for direct for 45 seconds or so a side. Perfect crust on rare ribeye

I also decided to do a pork loin to go along with it. First time on the egg, used meat church honey hog and holy voodoo. Good stuff

Happy Easter

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[neph93]

^ meat. Looks bloody great.

[ROman]

Today I made my traditional Easter meal, usually for 8 - 10, but today for 2. Leg of Lamb, French style, with scalloped potatoes, Garlic sauce, and a Greek style spinach. Topped of with a great bottle of wine.