Iron Chef WAYCT - What Are You Cooking Today
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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
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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...
Decided I needed to bite the bullet and start…..
Boneless leg of pork, at 3.5kg, a little too large for the 2 of us.....
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Locking good @neph93
I made a little Texmex-ish Taco today
After the just marinated chicken always lacked a little taste i decided on going for searing then chicken and after pulling it put it back into a fond/chicken stock sauce, worked wonder.
Then i assambled the whole thing with cheese, salsa, creme frache and some lettuce.
The serving board is a off-cut from a huge delevery of oak table tops i did last year.
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@Steffen I just made my attempt orange chicken. It was just okay. I didn't think it was as good as real Panda Express. But it wasn't meat and potatoes… so I was thankful.
The breading was a little blonde so I don't think my fryer gets hot enough or maybe it's too cold outside? I refuse to cook anything with a fryer indoors because I hate the smell of grease.
Edit: please excuse the damp paper towels I used to clean the plates up before serving in the background. I just noticed them
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@Filthy You got the looks down. The chicken is indeed a little blonde, I usually fry chicken hat 375F. If you got the time try and make the sauce yourself, it is a little tedious but the result is mighty fine. I cant promise that the taste will be all the way panda but it will be good
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I think if given the choice to attempt that again or just drive 15 minutes to go to a real Panda, I'll just got to a real Panda.
