Iron Chef WAYCT - What Are You Cooking Today

[jordanscollected]

@mclaincausey I need to dig more into heirloom rice varieties. We represent a lot of grain suppliers at work, so I get most anything under the umbrella. Quinoa, Farro, Kamut, Sorghum, Wheat berries, Spelt, etc. and we also rep the company that makes the IQF Jasmine and brown rice for Trader Joe's. Since it's just my wife and I, those 3 minute rice packs make for an amazingly simple meal solution.

Your sandwich sounds amazing. My wife loves the a runny yolk on her breakfast sandwiches, and I often make very soft scramble when we top toast with it.

Keep cookin

[goosehd]

Homemade Cranberry Sauce (Canadian Thanksgiving this weekend)

[mclaincausey]

Will do @jordanscollected you've inspired me here. Looked up the rice on Wikipedia and am even more interested. All kinds of directions you could take this stuff. I like what you did and am interested to try a salad and perhaps fuse it into a fried rice dish or a play on paella. Thanks!

[goosehd]

Happy Thanksgiving (Canada)

[BD81]

Same to you bro !

[JDelage]

Let’s make pho…

[Giles]

Padmore mega chilli con carne…..

[Giles]

I love yoghurt, but have never tried making it before.  Time to change that…..

2pts whole fat milk heated to 180F

Starter (this time I am using some live shop-bought yoghurt, in future I will be able to use some of what I made in the previous batch) is put in thermos

Milk cooled to 115F - yeah, I know this is in C and not down to temp yet

A little bit of milk is mixed with the starter and then the rest of the milk is incorporated.  Lid on, wait…..

[Giles]

4.5 hours later, nice and thick….

It's going in the fridge now.  Tomorrow, I will strain it and try and get it nice and creamy and super thick.  Greek yoghurt is my goal…..

[Giles]

Straining…..

[Giles]

And complete.

Next batch starter is on the right.

[mclaincausey]

Looks thick! You get it where you wanted in @Giles ? How will it be consumed?

[Giles]

Yeah, pretty much thanks.

Mainly for breakfast with banana, honey and nuts….

Getting through it pretty fast, made another batch since.  The next batch will be 8 pts of milk and a small cooler.....

[Giles]

Got bored of making small batches…. Amped up the volume.....

[Seul]

Great stuff, G!.. When you say the goal is for it be a bit of a Greek, you mean fat and high protein?.. Is that summat you can change/ concoct yourself with just the starter and the right type of milk?.. Or did you just mean you didn't want a runny yoghurt, but a firm, thicc one…

[Giles]

Greek yoghurt is just a thickened normal yoghurt.  It is strained through muslin to remove the whey, this obviously makes it thicker.  On the other hand, Greek style yogurt is thickened with added thickeners.

Answer your Q?

[Seul]

Thick you did, yeah! Thanks!

[mclaincausey]

Giles is doing that the right way. Most commercial “Greek” yogurts I’ve seen use pectin or other thickeners versus concentrating it down.

This is an authentic Texas style chili con carne for the dropping temperatures. I tried a slightly different technique this time and liked it overall. My only quibble is I couldn’t find masa at the store and think that would have helped the gravy.

[Giles]

Tummy rumbling….

[JDelage]

You can use potato starch or corn starch to thicken the gravy. They're very neutral in flavor.