Iron Chef WAYCT - What Are You Cooking Today

[setandsetting]

@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!

[jordanscollected]

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.

[JDelage]

Oven roasted cauliflower is awesome.

[Steffen]

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.

[Alex]

Homemade pappardelle and beef shin ragu

[jordanscollected]

That looks amazing @Alex

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

[Alex]

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

[Alex]

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

[Alex]

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

[Giles]

(I said I would do the eggs  )

[Alex]

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

[Chap]

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

[ROman]

Looks great @Chap .

[Alex]

Dashi made

Mise en place

Chashu cooking

[Alex]

Sliced and glazed

@Giles 's eggcellent eggs

Let's eat

[Giles]

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

[Steffen]

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.

[Giles]

The cutlery is silver plated Mappin and Webb in "Rattail" pattern.  We bought it bit by bit in their Christmas sales years ago, now when we need to add replace, we bu on eBay - there is loads to be found on on UK eBay…..

[Giles]

My job was the eggs 

[dinobarnesberlin]

wow! Nicely done !