Iron Chef WAYCT - What Are You Cooking Today

[dinobarnesberlin]

Thats going to be a flavor bomb @Chap

[vaquero357]

…@jordanscollected I think Subway has something like that on the menu.

[endo]

Bami goreng. Well sort of, from leftovers 

[Giles]

Was getting worried that my supply of Mexican Chillis had run out.  Sorted that out today…

[jordanscollected]

such a great way to add a burst of flavor to dishes. I do a braised pork dish, sort of a modified Al Pastor with the Guajillo's soaked and pureed into a sauce with pineapple and onions. I like your qty's too. seems reasonable

[Giles]

In the UK, you either get a bag that is large enough to do about 2 meals and works out at about a buck a chilli, or you get one-kilo bags. There are no in-betweens….

[dinobarnesberlin]

Really nice variety there @Giles –-enjoy!

[Giles]

Butchery is afoot…....

[ROman]

Looks great…I had the same cut tonight..

[Jett129]

That does look great,but what is it. I thought maybe corned beef,but probably not.

[JDelage]

Pork roast FTW…

[Giles]

It was a 18lb 4 rib joint that I gave up waiting for a gathering large enough to do it justice (fucking Covid), I was worried about leaving it in the freezer too long, taking it out for a large Sunday lunch party, and finding out that is was past its best.  So I bit the bullet, took it out, thawed it, and cut it down into smaller pieces that smaller gatherings can enjoy.  The meat, of course, was perfectly alright, but better safe than sorry….

[Giles]

Harissa…..

[Giles]

Upping my noodle game….

[JDelage]

Home made harissa is the bomb. You can put a bit of olive oil on top to limit oxidation.

[Giles]

Doesn't last long enough to worry about that 

[Giles]

Oriental Supermarket has opened up on a local light industrial park in Gos Vegas….

[Giles]

And, yes, I do get through a lot of salt….

[goosehd]

Very curious…How do you use that much salt??

[Giles]

Mainly salted water for boiling rice, pasta, noodles and vegetables, that's what the coarse stuff is for.  The fine stuff, bread dough and on the table.

Oh, and I always cover fish in salt for 20 mins before cooking to draw out any excess moisture.  Really firms the flesh up.  Rinsed off and patted dry before cooking.