Iron Chef WAYCT - What Are You Cooking Today

[Giles]

Bloody hell, exactly what I need loads of…..

[Steffen]

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 

[Giles]

Thanks @Steffen I am sure I can find some around here….

[Giles]

@Giles:

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 Pork

If 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.....

[Steffen]

@Giles:

Thanks @Steffen I am sure I can find some around here….

You never know, maybe there is a glass bowl shortage ahead 

[neph93]

Yesterday’s dinner was a street food style shrimp bowl… which I forgot to take a pic of.

Here is the shrimp part as it finished cooking thpugh. Tiger Prawns with ginger and spring onions (scallions?):

[Steffen]

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.

[Filthy2123ozjunkie]

@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

[Steffen]

@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 

[Filthy2123ozjunkie]

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.

[Filthy2123ozjunkie]

I had the leftover rice from the orange chicken, so I made my famous bacon and eggs fried rice today. This stuff is amazing.

[Giles]

Last night…..

[jordanscollected]

I thought you weren't travelling?, cause that looks "straight outta Naples".

[Kasi]

Yummy I want bite of that… Giles

Sent from my iPhone using Tapatalk

[Giles]

@jordanscollected:

"straight outta Naples".

Straight outta Gos Vegas…..

[Giles]

I made some ginger biscuits last night.

Rearrange the following words into a well-known phrase or saying.

a back made own for my rod

Yes, @Madame Buttonfly loved them, so today we have been baking shortbread, more ginger biscuits and Cornish Fairings…..

Here are the Fairings....

[neph93]

The rod I made for my back will be "fastlavnbolle" for the combined Norwegian Mother's Day/Valentine's Day tomorrow. I'm doing the Swedish version called Semlor, which calls for a bun dough, filled with a rough marzipan and whipped cream. They are supposed to look like this:

[Giles]

Shortbread….

[Giles]

Cheese crackers….

[Giles]