Iron Chef WAYCT - What Are You Cooking Today
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Maybe the kids will come around. I did. My grandfather was a part of popularising king crab as a food in the USA (was already popular in Japan) in the 1950's, and the family fishing business was healthy until overfishing depleted stocks in the 80's. My family ate fish for most dinners, and oysters were a special once in a while thing to have. Here's an old ad from Life Magazine the company did.
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Great! I grew up going to that market, even though I live in Portsmouth UK now, just over the water from IHUK in Gosport. Wakefield's Seafoods was also partly based in Alaska since the best king crab fishing is in the Bering Sea. But Seattle is an amazing place.
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Ramen bowls look great. I’ve never made Ramen, but I want some. Just put some wings on. Really just an excuse to drink a few beers and play with fire. The added smoke flavor is a bonus.
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First flip
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Done
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That adjustable height grill is cool
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Recreated one of our favorite dishes in New Orleans. The "Crab Boil" fried chicken at Picnic Provisions.
I marinated the chicken thighs in buttermilk and Old Bay spice (which is criminally under used in the US).More old bay goes into the flour mix.
They serve with a lemon white miso mayo. We used our preserved lemons and chopped some picked and subbed yogurt for some reason.
I made a side salad with sourdough smoked croutons (from the Traegar) and roasted shaved brussels sprouts.
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Nicely done @jordanscollected
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I marinated the chicken thighs in buttermilk and Old Bay spice (which is criminally under used in the US).
I find whenever a place does french fries with old bay it's criminally overused. There's one place by me we have to ask for no old bay on the fries each time because it's overpowering. A little bit goes a long way!
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I should have said "underutilized" @setandsetting. In the Midwest, it's not popular and yes, celery salt can be too much real quick.
This was our side dish from last night. forgot pics of the main.
Oven roasted cauliflower, Chopped preserved lemon, Calabrian chili paste, crushed smoked roasted croutons, and chopped Parsley.The crushed croutons play a really important role by soaking up free moisture from the roasted vegetables and becoming crunchy bursts of flavor and texture in the dish.
