Iron Chef WAYCT - What Are You Cooking Today
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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…
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Both dinners look great, dammit. Now I want Indian food and that is not an easy get around here.
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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
Sent from my SM-G965U using Tapatalk
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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.
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@kkibbey23 First off, your food looks amazing! The knife in the pic is a cheapo Japanese knife from Tak Knives Japan but for the cost, it looks good and has been better than expected (I think I paid ~$80 total). I've determined that I can't keep quality knives as my wife can't help herself from putting everything in the dishwasher. We've ruined more quality knives than I'd like to admit :o That being said, one of the better knives we've had in the past is a Miyabi and you can regularly find them heavily discounted directly from Zwilling at the following links:
