Iron Chef WAYCT - What Are You Cooking Today

[Matty123]

@jordanscollected:

Great stuff @Matty123. Is that a pizza from your restaurant oven? maybe a version of a muffaletta sandwich?

@Giles yes preserved lemons are extremely easy and just take time to preserve at room temp (about a month). Once you have them, they add an irreplaceable POP to dishes. There's recipes available online, but its basically lemons and salt (and sometimes a little sugar).

Hey Bud. Yeah that’s a pizza from my place and my version of a muffuletta. The bread around here is pretty fantastic.

[ROman]

Today my nephew made the best ribs I've ever had. A combination of St. Louis style ribs and baby back.

[Giles]

Had a few people around for dinner last night.  I needed to toss a lot of salad and do not have a large enough mixed bowl.

Needs must…...

[Giles]

Modified Temple Dhal….

This stage of the recipe calls for no chilli's,  but I have a penchant for hot,  and no curry leaves, but WTF....

[neph93]

And now I want dal….

[Giles]

Super simple and amazingly tasty considering the lack of effort required.

I have 7 different types of Dhal, and ring the changes, today I am using Green Speckled…..

[neph93]

Lovely, thank you. I will get onto it in the course of the week.

[Giles]

BTW.  I don't bother putting the lentils in the frying pan, I add the cooked chillis and cumin seeds to the big pan of lentils…..

[Giles]

Drying Chillis in the warming drawer….

[Giles]

Temple Dhal again  :)…....Green Speckled Lentils.....

[Kasi]

Has anybody had the Indian Dahl curry… that one of the dish is cook all the time at my house with Chapati

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[Giles]

Temple Dhal is Indian.  I also make Tarka Dhal, but I think Temple is tastier and easier (and I always have all the ingredients in stock)…..

[Kasi]

Shall tell my wife about the temple Dahl and give it a go.

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[Giles]

@Kasi I use whathever lentils I have in stock, but I have about 20kg of different types, so I'm very rarely struggling to find any.  Missing out the chopped Coriander in stage 4 (if I have none around) does not seem to matter a great deal…I often double up the recipe, so I have some for later 

[Kasi]

In my town there’s so many cash and carry. Never out of stock for lentils, I have been eating brown lentils Dahl all my life..

Full of protein..

Never come across green lentils, that a first for me..

Thanks for the tips Giles.

Gonna try the temple Dahl.. then again wife will then remix it trying new format of making it even more tasteful.

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[Giles]

Green Speckled….

Lentil overflow storage 

[neph93]

I promised I’d make this last time you posted it, but didn’t get around to it. Going shopping today so I plan to make one this week….

Two things: the lentils available at the supermarket are pre soaked. I guess that makes no difference? Just cut down on the time used in step 1?

Secondly, does that make a main for 4-6 people?! I feel like it would need to be trebled to feed my ugly bunch.

[Giles]

It matters not how long you cook for within reason, I leave mine going for about an hour, you just need some bite to the lentils.

I'd double up for your mob 

[Giles]

Oh, and bunging some whole peeled hard-boiled eggs in a few minutes before serving, is delicious and bulks it up…..

[neph93]

I was thinking about having it as a side to some fried fish…