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    Iron Heart Fall/Winter 2025 Live Reveal - Thursday 12th of June at 1700BST

    Iron Chef WAYCT - What Are You Cooking Today

    Hobbies and Pastimes
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    • GilesG
      Giles
      IHUK Crew
      Joined:

      Our first proper Sunday roast with guests in over year.

      9lb rolled leg of Pork, should do for the six of us  🙂 🙂

      "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

      last edited by 1 Reply Last reply Reply Quote 0
      • jordanscollectedJ
        jordanscollected
        啓蒙家
        Joined:

        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.


        world tours:
        888 Fat guy chocolate WT
        Mad Red x2
        Wabidashery

        last edited by 1 Reply Last reply Reply Quote 0
        • GilesG
          Giles
          IHUK Crew
          Joined:

          Oh yeah, that looks good….

          "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

          last edited by 1 Reply Last reply Reply Quote 0
          • neph93N
            neph93
            見習いボス
            Joined:

            Nicely done @jordanscollected

            “Some of those that work forces
            Are the same that burn crosses”

            • Virginia Woolf
            last edited by 1 Reply Last reply Reply Quote 0
            • J
              Jett129
              見習いボス
              Joined:

              Members on this forum look good and eat good. Man, that looks delicious!

              last edited by 1 Reply Last reply Reply Quote 0
              • GilesG
                Giles
                IHUK Crew
                Joined:

                Yesterday, I did this.  Forgot to take any more pics  😞 😞

                "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                last edited by 1 Reply Last reply Reply Quote 0
                • setandsettingS
                  setandsetting
                  Raw and Unwashed
                  Joined:

                  @jordanscollected:

                  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!

                  last edited by 1 Reply Last reply Reply Quote 0
                  • jordanscollectedJ
                    jordanscollected
                    啓蒙家
                    Joined:

                    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.

                    world tours:
                    888 Fat guy chocolate WT
                    Mad Red x2
                    Wabidashery

                    last edited by 1 Reply Last reply Reply Quote 0
                    • JDelageJ
                      JDelage
                      啓蒙家
                      Joined:

                      Oven roasted cauliflower is awesome.

                      last edited by 1 Reply Last reply Reply Quote 0
                      • S
                        Steffen
                        Joined:

                        This week I did some TexMex and German cooking, i actually made some pasta too but didnt take a photo. I struggle a bit these days with finding the motivation to cook after a long and stressfull day at work but i try to keep it up for self care sake.

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                        • AlexA
                          Alex
                          IHUK Crew
                          Joined:

                          Homemade pappardelle and beef shin ragu

                          last edited by 1 Reply Last reply Reply Quote 0
                          • jordanscollectedJ
                            jordanscollected
                            啓蒙家
                            Joined:

                            That looks amazing @Alex

                            Do you agree that Pappardelle is simply the lazy mans fettuccine? (But is actually preferred)

                            world tours:
                            888 Fat guy chocolate WT
                            Mad Red x2
                            Wabidashery

                            last edited by 1 Reply Last reply Reply Quote 0
                            • AlexA
                              Alex
                              IHUK Crew
                              Joined:

                              Thanks, Jeff

                              I suppose it's a little lazier, but I agree it's most definitely preferred. I also prefer wide noodles in Asian food to thinner ones

                              last edited by 1 Reply Last reply Reply Quote 0
                              • AlexA
                                Alex
                                IHUK Crew
                                Joined:

                                Yesterday evening I made grilled grey mullet, aubergine and black garlic puree, hispi cabbage and a garlic chilli and parsley oil

                                Later this afternoon I will be making a Japanese style chicken stock so that @Giles & I can make some ramen next week. pics to follow

                                last edited by 1 Reply Last reply Reply Quote 0
                                • AlexA
                                  Alex
                                  IHUK Crew
                                  Joined:

                                  Prep done

                                  Brokedown a chicken to breasts and legs - kept the wings for the stock for a bit of added flavour. Will use the skinless breasts in dinner tonight and freeze the legs

                                  Cut the carcass and wings into smaller pieces to extract more flavour

                                  The aromatics

                                  last edited by 1 Reply Last reply Reply Quote 0
                                  • GilesG
                                    Giles
                                    IHUK Crew
                                    Joined:

                                    (I said I would do the eggs  🙂 🙂 )

                                    "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                                    last edited by 1 Reply Last reply Reply Quote 0
                                    • AlexA
                                      Alex
                                      IHUK Crew
                                      Joined:

                                      6 hours later

                                      And dinner: I shredded the chicken breasts which I poached in the stock as it was cooking down into a cold noodle salad

                                      last edited by 1 Reply Last reply Reply Quote 0
                                      • ChapC
                                        Chap
                                        見習いボス
                                        Joined:

                                        Those are some very nice looking dishes you made recently @Alex

                                        We made Ramen today… well yesterday and today as it is usually quite time and labour-intensive

                                        Chashu (pork shoulder, marinated in shoyu, mirin, sake, ginger, garlic, for 7 hours 100°C in the steamer)

                                        Today:

                                        Pork/chicken fat+ tarre

                                        Noodles

                                        Eggs marinated for 24 hours, menma, spinach, shiitake, spring onions, 12 hour chicken broth

                                        …and ready

                                        God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

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                                        • ROmanR
                                          ROman
                                          Haraki san Prodigy
                                          Joined:

                                          Looks great @Chap .

                                          last edited by 1 Reply Last reply Reply Quote 0
                                          • AlexA
                                            Alex
                                            IHUK Crew
                                            Joined:

                                            Dashi made

                                            Mise en place

                                            Chashu cooking

                                            last edited by 1 Reply Last reply Reply Quote 0
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