Iron Chef WAYCT - What Are You Cooking Today
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@Filthy:
That Panda Express orange chicken is one of my favorite things ever. I ate it four times in a week when I was in California back in November.
I'll have to try that one specifically.
I´m going to make that recipe tomorrow, I planned on doing it today and bought everything but I got sucked into an online gaming session with some friends and wasnt to motivated to start cooking when we finished at 9:30 PM
I´ll keep you posted.I cant do a comparison though, we have a lot of US Chains over here but Panda Express never made the jump and i´ve never been to the US to date.
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They actually sell the sauce in the grocery store now. Maybe you can import it on Amazon or something?
https://www.amazon.com/Panda-Express-ORANGE-SAUCE-20-5oz/dp/B00MJ5EIPW -
@Filthy:
They actually sell the sauce in the grocery store now. Maybe you can import it on Amazon or something?
https://www.amazon.com/Panda-Express-ORANGE-SAUCE-20-5oz/dp/B00MJ5EIPWI have to travel to the US after Covid, Fast Food places and BBQ spots are on top of my food to do list, everything we dont really have here
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Bonnie and I drooling over your Hasselback Harissa Roast Butternut Squash. Any chance you can point us towards a recipe?
Here you go…...
https://www.olivemagazine.com/recipes/vegetarian/hasselback-harissa-squash/
And here is the recipe for the Harissa Paste that I used....
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F'n A @Steffen looks amazeballs
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@Steffen I must say I've been enjoying your minimalistic food photography & biggest of thanks for posting that yt vid of uncle Roger some weeks ago. been binging on his channel ever since!
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My plating skills are way behind @Chap 's.
Black rice (present from @Chap )
Temple Dhal
Modified Sweet and Sour Balti Chicken - Modified because I thought I had everything I needed in stock - Greek yoghurt no, substituted coconut milk, single cream no, substituted coconut milk, coriander (had gone rotten in the packet), subsituted Dill (the only herb I had at hand)
Hot mango pickle
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That is a heartwarming looking dish @Giles, I would shovel that up.
@Steffen homemade creme fraiche is one of my favorite little secrets. It's simple and so much better than store bought.
1 cup heavy cream, 1 T buttermilk. shake it in a glass jar and let it sit on the counter for 8-24 hours depending on how thick you want it. mix in any flavors you want and add to eggs, soup, tacos, everything.
so good
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@RoxRocks86 Thank you
@jordanscollected That I didnt know thanks, I always buy really fancy french creme fraiche from my cheese monger but i´ll try that one for shure.
@Chap I read a little Interview with the rice farmer, very intresting with the dry growing and the whole rice varietys.
Today I made "real" Mac N Cheese for the first time, I usually make a Hybrid between Mac N Cheese and a Pasta Casserole, I´d say I like both so that goes into the rotation. I also bought new Flowers
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Looks splendid @Chap I always think you´re using paper plates because the design of your plates look a bit like them.
I was fed up with my mise en place situation or the lack of it so i went out to the local gastro supplier and bought 3x6Pcs of stackable Glass Jars, they are made in france and where like 10€ in total so an easy and cheap way to sort out the "problem".
