Iron Chef WAYCT - What Are You Cooking Today

[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 !

[ROman]

Looks excellent….

[JDelage]

Birthday cake for my wife: Ottolenghi apple & olive oil cake with maple syrup cream cheese frosting…

[neph93]

Ottolenghi is amazing. Cake looks great and sounds divine.

[jordanscollected]

Worked my weekend job this Saturday evening and it was a 50th birthday party for a good client of ours. They wanted a 5-course tasting menu with wine pairings. Prepare yourself for too
Many photos of me intensely putting garnish’s on dishes.
1. French onion tart
2. Scallops in shallot buerre blanc with leek fondue
3. Korean pork taco with super slaw
4. Lamb Lafta meatball with cumin tri-color carrots
5. Sliced flank steak over cauliflower rice with cashews, chimichurri and tomato salad.

[image alt="6F94F396-761C-4E1F-AFDC-BFEB4F323C90.jpeg"]https://s3-eu-west-1.amazonaws.com/ihf-images/1003/15346/1d22f558-d070-459e-9913-900cc8379978.jpeg

[Giles]

Yep, I could eat that - possibly all of it…...

[Alex]

All looks great @jordanscollected

[neph93]

Looks fantastic. So many of my favourite things in there too…

[motojobobo]

All of it looks so good @jordanscollected .

For now I’ll just have to continue looking forward to trying your food at some future IH gathering.