Iron Chef WAYCT - What Are You Cooking Today

[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.

[goosehd]

The salt on the fish is a good trick to know.  Thank you!

[neph93]

I’m making a SoMe viral dinner today. Pics of finished dish to come, guesses welcome in the meantime:

[dinobarnesberlin]

Great tip on the fish @Giles its the best way for sure.

@neph93 that looks so damn tasty man !

[Chap]

Two Bass went into our steamer today

[Giles]

@neph93:

I’m making a SoMe viral dinner today. Pics of finished dish to come, guesses welcome in the meantime:

No clue

[A Former User]

Baked Feta Pasta. Yum!

[Chap]

Yes… I see Feta cheese, tomatoes and garlic cloves

Artichokes... one of favorite spring vegetables

[neph93]

This is what comes of living in a house full of teenagers… This is Tiktok Pasta, a low effort, tastebomb.

After giving the feta, tomatoes, garlic and chili flakes a long bake, you mash it into a sauce and mix it with your penne. Garnish with lots of fresh basil. I forgot the last pic with the basil, but the touch of green makes it look a lot appetising.

The other fun thing about eating it is the accompanying soundtrack of Italian food purists everywhere groaning in horror [emoji1]

[Chap]

8. Looks amazing… will definitely give it a try

[neph93]

@Chap:

8. Looks amazing… will definitely give it a try

I’d be over selling it if I said it was amazing, but it is very tasty and very easy. Perfect for a Saturday dinner with a family of seven…

I’m sure you’ll find a German version of the recipe, but here is the one I used a with an article discussing the dish:

https://www.washingtonpost.com/food/2021/02/11/baked-feta-pasta-recipe-tiktok/

[dinobarnesberlin]

@Chap:

Yes… I see Feta cheese, tomatoes and garlic cloves

Artichokes... one of favorite spring vegetables

doing things so correct over there @Chap and @Giles

[Giles]

Tomorrow, Paula and I are going on a longish walk, but I also want to cook Chilli Con Carne, so I started tonight.

Lots of fatty beefy offcuts, 1lb of pork belly and 1lb of fatty lamb chops chopped up small and cooked over a low flame for about 2 hours.  The result is a magical oil base which I will fry onions etc in tomorrow, plus a load of the tastiest little meat morsels to add to the 3lb of beef waiting in the fridge.  Yep, I'm not a purist…

[goosehd]

Salivating.  I haven’t used lamb before, but I will now.  How do you not weigh twice as much as you do?

[dinobarnesberlin]

not complicated …I love it

[Giles]

I found the lamb thing by accident.  I always reduce pork belly to oil and then use that to fry my onions etc when making a chilii.  A while ago, I bought fatty lamb chops by accident, did not notice until too late.  The extra layer of taste to the finished con carne was amazing….