Iron Chef WAYCT - What Are You Cooking Today
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At my job we represent a supplier called Silver Spring, and they are one of the largest Horseradish growers in the world. They are located in Wisconsin, USA. When we toured their facility, the last stop was at the giant bins of freshly harvested Horseradish root. She instructed us to take a bite. It was honestly one of the spiciest things i have ever ingested, and it was worth it. I almost passed out.
@Steffen You are making some great looking food, and i adore the 3 hours prep to eat hot dogs, or $60 on a piece of cheese for a tiny pizza. respect
It all looks splendid too. I really like the sound of that pizza. Haven’t had horseradish on anything on a long while.
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Thank you @jordanscollected I try to neither do the math nor think too much about the time that goes into it, its a hobby
Who doesnt like a Truckload of Horseradish
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I'm baking something for my sweetie. I haven't ever baked before so I am nervous. But the individual components taste pretty amazing.
I am being kind of vague about what I am doing because she knows about this place and I don't want her to see and spoil the surprise.
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Yeah sorry I can't do that. And the cookies were a disaster.
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I guess they aren't that bad but the decorations are a little rough. And I got burned trying to pipe caramel on them. It didn't want to stick to the shortbread. So I put it in a pastry bag and squeezed it on. But it was close to 200 degrees and was very much a pain. Next time I'll just buy her real Samosas from the girl scouts
There's toffee on them too.
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Cheers gents. If they weren't perishable I'd offer to make and send you some. I don't like sugar that much so I didn't care for them. They are sickening sweet.
@neph93 you'd better watch Ingrid is gonna go from being hot, to being either frigid, or fuming.
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We're in the midst of a blizzard so I made a tuna noodle casserole to live on for a few days. The topping is panko, the French fried onions people put on green beans, parmesan cheese, and butter.
The sauce is cheddar, velveeta, celery, onion, milk, and more butter.
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“F*ck that’s delicious!”
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It was really great and will be even better tomorrow.
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Chicken Masala in the making, didnt do a plated shot because a friend came by (rare these days) and I forgot it after.
I´m in the Middle of a big freezer clean out. I live alone so I often have to do double or triple of what I´m able to eat to make a receipe work which leads to lots of frozen Leftovers of all Sorts.
"Schnitzel mit Bratkartoffeln" another Classic, the veal was in the freezer from sometime in the summer
Gnocci (frozen from the Italian Wholesale) with a butter based pecorino cream sauce topped with fried onions and pamerggiano
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Ha, I'm going through our freezer and doing the same. Trouble is some of the stuff I have in there was bought with entertaining in mind….
8kg Turkey
6kg Beef Rib
Lots of 4-6KG rolled legs of PorkIf we can't entertain soon, I'm going to have to start thawing them out and chopping into smaller joints and/or dicing the meat up for curries and stews...
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Ha, I'm going through our freezer and doing the same. Trouble is some of the stuff I have in there was bought with entertaining in mind….
8kg Turkey
6kg Beef Rib
Lots of 4-6KG rolled legs of PorkIf we can't entertain soon, I'm going to have to start thawing them out and chopping into smaller joints and/or dicing the meat up for curries and stews...
That indeed sounds like quite a Mission, how does BBQ Stuff like Pulled Turkey and Barbacoa already in Sauce freeze ? I´d love to have a nice saucy Pulled Turkey cubed ready to go on a Fresh Bun via the Microwave.
Curries and Stews sound nice to, with those Quantities your probably for you two set for at least 2 or 3 Years
