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Important Information: US Tariff Import Changes

Iron Chef WAYCT - What Are You Cooking Today

Hobbies and Pastimes
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  • N
    neph93
    見習いボス
    Joined: 18 Aug 2014

    Nicely done @jordanscollected

    «Stevie Heighway on the wing!
    We had dreams, and songs to sing…»

    • Dame Vera Lynn
    last edited by 29 Apr 2021, 14:06 1 Reply Last reply Reply Quote 0
    • J
      Jett129
      見習いボス
      Joined: 17 Aug 2011

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

      last edited by 29 Apr 2021, 21:53 1 Reply Last reply Reply Quote 0
      • G
        Giles
        IHUK Crew
        Joined: 22 Sept 2009

        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 30 Apr 2021, 06:51 1 Reply Last reply Reply Quote 0
        • S
          setandsetting
          Raw and Unwashed
          Joined: 5 Jan 2016

          @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 30 Apr 2021, 17:47 1 Reply Last reply Reply Quote 0
          • J
            jordanscollected
            啓蒙家
            Joined: 13 Nov 2018

            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 5 May 2021, 13:11 1 Reply Last reply Reply Quote 0
            • J
              JDelage
              啓蒙家
              Joined: 13 Jan 2012

              Oven roasted cauliflower is awesome.

              last edited by 5 May 2021, 13:37 1 Reply Last reply Reply Quote 0
              • S
                Steffen
                Joined: 26 Jul 2017

                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.

                last edited by 9 May 2021, 16:31 1 Reply Last reply Reply Quote 0
                • A
                  Alex
                  IHUK Crew
                  Joined: 28 Sept 2009

                  Homemade pappardelle and beef shin ragu

                  last edited by 9 May 2021, 19:02 1 Reply Last reply Reply Quote 0
                  • J
                    jordanscollected
                    啓蒙家
                    Joined: 13 Nov 2018

                    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 10 May 2021, 01:10 1 Reply Last reply Reply Quote 0
                    • A
                      Alex
                      IHUK Crew
                      Joined: 28 Sept 2009

                      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 10 May 2021, 07:56 1 Reply Last reply Reply Quote 0
                      • A
                        Alex
                        IHUK Crew
                        Joined: 28 Sept 2009

                        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 12 May 2021, 12:26 1 Reply Last reply Reply Quote 0
                        • A
                          Alex
                          IHUK Crew
                          Joined: 28 Sept 2009

                          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 12 May 2021, 16:48 1 Reply Last reply Reply Quote 0
                          • G
                            Giles
                            IHUK Crew
                            Joined: 22 Sept 2009

                            (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 12 May 2021, 17:11 1 Reply Last reply Reply Quote 0
                            • A
                              Alex
                              IHUK Crew
                              Joined: 28 Sept 2009

                              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 13 May 2021, 07:42 1 Reply Last reply Reply Quote 0
                              • C
                                Chap
                                見習いボス
                                Joined: 24 May 2016

                                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

                                last edited by 16 May 2021, 12:12 1 Reply Last reply Reply Quote 0
                                • R
                                  ROman
                                  Haraki san Prodigy
                                  Joined: 5 Jan 2015

                                  Looks great @Chap .

                                  last edited by 17 May 2021, 02:28 1 Reply Last reply Reply Quote 0
                                  • A
                                    Alex
                                    IHUK Crew
                                    Joined: 28 Sept 2009

                                    Dashi made

                                    Mise en place

                                    Chashu cooking

                                    last edited by 18 May 2021, 17:58 1 Reply Last reply Reply Quote 0
                                    • A
                                      Alex
                                      IHUK Crew
                                      Joined: 28 Sept 2009

                                      Sliced and glazed

                                      @Giles 's eggcellent eggs

                                      Let's eat

                                      last edited by 18 May 2021, 19:21 1 Reply Last reply Reply Quote 0
                                      • G
                                        Giles
                                        IHUK Crew
                                        Joined: 22 Sept 2009

                                        I have some photos too, which I will post.  But suffice to say, I was taken back to the back streets of Tokyo tonight…...

                                        "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 18 May 2021, 20:45 1 Reply Last reply Reply Quote 0
                                        • S
                                          Steffen
                                          Joined: 26 Jul 2017

                                          Great setting, looks mighty fine. I really dig the cuttlery, I plan on buying a more classic looking set in the future as and addition to my moder one.

                                          last edited by 18 May 2021, 20:54 1 Reply Last reply Reply Quote 0
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