Iron Chef WAYCT - What Are You Cooking Today

[goosehd]

Simmering… Thanks G!!

[Giles]

Looking lovely…....

[goosehd]

And finished… :). It is very good!!

[Giles]

Looks great - I hope you were heavy-handed with the cardamon and star anise 

[goosehd]

  But of course!!  It is most excellent and the house smells great…Thank you very much!!

[goosehd]

I've been burned too many times by not seasoning to taste.  Old spices, conservative amounts used in recipes, etc.

Learned the best way to prepare any dish is to cook to taste (and then add a pinch more  :D).

[Giles]

[Giles]

Same, same…......Another 4kg....

[Giles]

@Giles:

Same, same…......

Actually, no it's not.

We had a dinner party last night and we had a load of unfinished bottles of red, white and sparkling (as is always the way for some reason), so I chucked them in 50:50 with the water…...

[Giles]

[JDelage]

We also have way too many plums. Yesterday, I made a plum clafoutis - not traditional but a good way to make a small dent in our plums…

[Giles]

Nice, I'll try that…...

[JDelage]

I recommend this recipe:
https://smittenkitchen.com/2007/07/cherry-clafoutis/

(And in mine I increased the fruit content. Also, replacing some of the milk with heavy cream doesn't make things worse…)

[Giles]

Happen to have a load of heavy cream left after last nights dinner…

[JDelage]

[Alex]

From Friday night

Fettuccine

A couple of giant prawns, and a few smaller ones

Prawn shells, onion, wine, etc

Blended and passed through a sieve to make a sauce.

Garlic, chilli, fennel, tomatoes

Time to eat

[Dmart]

This looks delicious

[JDelage]

Wow…  ???

[Giles]

I think I have a (plum jam) problem….

Last batch just completed....

And despite giving a jar to anything with a pulse we meet, this is what we have left (I picked 110lbs of plums specifically for making Jam)….

It reminds me a bit of @ROman 's wine storage "system"…..

[neph93]

I have a pulse!

I made piadina today with sourdough. Bloody great with mozz, cured ham, pesto and ruccola.