Iron Chef WAYCT - What Are You Cooking Today
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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".
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I´d say i´ll get a bunch and send them to you but I guess the current shipping situation would make that really difficult ? @Giles
The Gastro Wholesale (Metro) also has 1kg bags of fleuer de sel de guerande and 25kg bags of the famous caputo blue typo 00 pizza flour, I got a access card through my boss, they probably think your company is some weird resturant that does chinese and neapolitan pizza judging by the stuff i buy
