Iron Chef WAYCT - What Are You Cooking Today
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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
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All looks great @jordanscollected
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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.
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Not cooking, just cutting.
We are having a BBQ for the staff, family and friends, oh, and the people from the brewery (guess who's bringing the beer) tomorrow evening.
Totally legal gathering of <30 of us outside in the office garden.
I bought a sirloin and a shed-load of sausages from our friends who run the local hotel. Their meat is very good, so I asked them to get me some from their supplier.
I piggy-backed some boneless fore ribs for the freezer…..
I'm hoping that the person who does the labels, just can't spell
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Tried a reverse sear for the first time. Sear ring was above 750 F. That’s the limit for my laser temperature gauge.
Cooked over Hickory.
