Iron Chef WAYCT - What Are You Cooking Today

[JDelage]

Chistmas’ Eve dinner featured standing rib roast, Yorkshire pudding, and a buche…

[Sage954]

Wontons today

[sabergirl]

Oof. Those look killer.

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[Sage954]

Really simple. Just takes time. Happy to pass along the recipe.  The kids have fun making them.

[jordanscollected]

Oh my! I could eat 1000 of those.

Edit: I missed a zero. 10,000

[ROman]

Usually we have a New Years Eve party, not this year. I was inspired by Alex's Beef Wellington, this isn't a traditional meal, except for the pierogis. 

[Alex]

Nice @ROman

[Chap]

We really love Ramen… if you want the real thing it’s super laborious... I started in morning with a 8 hour pork shoulder and the broth... made noodles, Dashi, Tarre, Menma, marinated eggs...

[neph93]

Jesus… looks amazing. I have yet to taste proper Ramen.

[JDelage]

Yum… I've made ramen before, but I used store-bought noodles. This looks awesome.

[Steffen]

@Chap Besides you cooking the finest Stuff all the Time I really adore youre Food Styling, you sell the food to me big time 

[Nik]

Ramen looks like images of Tokyo dishes. Great stuff.

I made Priya Krishna’s Saag that she does with feta instead of paneer. I claim it’s a better side without cheese. Had it with Priya’s bell pepper sabzi and take away tandoori chicken.

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[steelworker]

Damn, that looks good @Chap !

[Giles]

@Chap:

We really love Ramen…

So do we.  Have you booked a flight to Gosport yet

[Alex]

Making pasta dough. Will do doing a venison ragu with tagliatelle later today

[Alex]

Cooking the venison with black pepper, juniper, star anise, rosemary red wine and stock and will add cherry tomatoes later

[Alex]

[neph93]

Enjoying this @Alex

[Alex]

Ragu done

Added some ragu to the pasta with some cooking water to emulsify

Finished with more ragu and some parmesan. The photo does not do it justice, the (lack of) natural light was not on my side

[jordanscollected]

That looks amazing @Alex . It reminds me of My wife and I's favorite Italian restaurant in the Minneapolis area. They make a Boar's Blood stew that looks deep and rich like yours, serve it over hand rolled Tagliatelle and top it with a huge pile of Pickled Shallots.

Your dish looks great.

I have a hand crank pasta roller, and a Kitchenaid (or 2). Do you recommend the attachment?