Iron Chef WAYCT - What Are You Cooking Today
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So, that was last nights fest.
I used red rice from the Camargue region of France (top right in the pic). It is wonderful, and so much nicer than brown rice. If anybody wants some and finds it hard to get, let me know. It's quite expensive, but IMO, totally worth it.
It takes a long time to cook and hold it's al dente for ages. So is perfect to do in a saucepan. I cook until just too firm, then drain and put in a sieve over boiling water with a lid over the lot, I can keep it pretty much perfect for 20 minutes easily, doing that.
Red Rice
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I’m intrigued by the red rice @Giles. Let me see if I can track some down locally, and of not id like some.
Also, didn’t know where to post this pic but it seems fitting. One of the Major League Baseball players from Minnesota recently sold his home. His kitchen is my dream kitchen
This is the home. It’s amazing!
https://www.zillow.com/homedetails/24729-Dodd-Blvd-Lakeville-MN-55044/119517326_zpid/ -
Yes he had his own rink in that big barn. Missing from the pics (not sure why they took them down, was a really cool speakeasy in one of the side buildings with one wall lined with rare whiskeys and the other had 6 beer taps at the ready. It was such a cool property.
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Made porchetta at the restaurant this past weekend.
For sandwiches
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Hey Reuben. Porchetta is typically a pork belly stuffed and tied with other pork products. In my case I take a pork loin and wrap the belly around it and then tie it. It’s is seasoned heavily with garlic and other spices. Then I bake the hell out of it! Let it cool and then slice is very thin for sandwiches. Delicious porky sandwiches.!
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@Matty123 looks like you do it right and serve it with Broccoli Rabe???
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Delicious porky sandwiches.!
Thank you! Looks very good indeed. All those vegetables and liquid (stock?) is for taste or does it get used in other stuff?
Quite right. I apologize for leaving that out. Those veggies are indeed for a Stock. We make a gravy from the drippings in the pan. the veggies get blended with the stock and then we strain it through a chinois strainer. Very silky stuff at the end of it all
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I need to get up your way soon. Never been to the NE other than 4 days in NYC after I graduated HS…
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I need to get up your way soon. Never been to the NE other than 4 days in NYC after I graduated HS…
Facts bro. It’s not a bad place to visit!
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This looks amazing
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nonsense @Giles that pizza is perfect. i bet the crust was amazing. with that dough mix….
