Iron Chef WAYCT - What Are You Cooking Today
-
Next time you place an order (sorry for being so assumptive
:D) remind me to add some dried lentils into the package….Haha… “assumptive”. I think the odds of that happening are fairly well established and not particularly tempting. Thank you, although I can pick them up here, just not at the local grocery stores. There are a couple of international food stores in town that will have biiiiig bags of that for not a lot of money.
-
My wife's best friend is cambodian and she often comes over with ethnic foods for us to prepare. Yesterday was Bao.
we stuffed them with ground pork, Chinese sausage and quail eggs
steamed over a wok in a traditional basket
the dough needs 30 minutes of mixing, and it gave my kitchenaid a heck of a workout
i ate about half the sausage while waiting for the dough to mix
she brought her French bulldog, which my cat wanted nothing to do with
my pouching skills need work
steam for 20 minutes on parchment paper
rest before eating
eat as many as possible
-
@jordanscollected I have to agree with G on this one, drool!
-
that's a great looking Frittata @Giles. Sliced into wedges and eaten cold or room temp on the run. It's a greatly underutilized breakfast format here in the states.
-
Got a chill afternoon at work, so decided to fire up some rice in my little donabe and sautee some mushrooms.
-
Gussied-up end result:
-
on sunday, went over to my mate's place to watch the F1 with him and his missus. i offered to make ramen, one of my biggest attempts yet. i usually don't take photos but i was honestly impressed with the way it turned out.
Miso based with chicken and pork stock, minus the long cooking time the way the ramen shop does it. Soup was surprisingly full of flavour and goes well with a kirin too.
-
-
A little fusion tonight. I bought Heritage Andouille (originally French but known as originating In Louisiana) from Kramarczuk’s (a Ukrainian deli in Minneapolis) and made Andouille fried rice. Garnished with pickled onions.
-
French Andouille/Andouillette is a different kettle of fish (or more precisely a different bag of guts). https://en.m.wikipedia.org/wiki/Andouillette
I once ate one at a fantastic restaurant in Paris that specialised in food from Alsace. Upon ordering the A.A.A.A.A. Andouillette, the waiter pursed his lips, and asked me if I was sure. I soon understood why as to the uninitiated the open sausage is quite an assault on the eyes and nose. I pride myself on trying most things and being able to see the enjoyment in foods others would consider inedible, but that was a trial. It all went down in the end, and I honestly enjoyed it, but it was challenging to say the least.
I would mention that when I took Hot Ingrid there many years later, I went with the oysters instead [emoji1]
-
French Andouille/Andouillette is a different kettle of fish (or more precisely a different bag of guts). https://en.m.wikipedia.org/wiki/Andouillette
I once ate one at a fantastic restaurant in Paris that specialised in food from Alsace. Upon ordering the A.A.A.A.A. Andouillette, the waiter pursed his lips, and asked me if I was sure. I soon understood why as to the uninitiated the open sausage is quite an assault on the eyes and nose. I pride myself on trying most things and being able to see the enjoyment in foods others would consider inedible, but that was a trial. It all went down in the end, and I honestly enjoyed it, but it was challenging to say the least.
I would mention that when I took Hot Ingrid there many years later, I went with the oysters instead [emoji1]
??? since having read
lower intestine sausages
my upper intestines feel a bit queasy
