Iron Chef WAYCT - What Are You Cooking Today

[mclaincausey]

@JDelage:

Poultry bone stock is really the lowest hanging, biggest fruit in home cooking. Freeze all your rotisserie chicken bones & scraps. When you have accumulated 2-3, simmer them low over 6+ hrs, filter the result, et voila, liquid gold.

This is the way. We keep vegetable scraps for this purpose too. I've used the InstantPot to create gelatinous stock that makes a huge difference as an ingredient.

[Giles]

Leftover turkey and ham pie (à la Gordon Ramsey) cooling down outside and waiting for the pastry - I hope it's good, we have a shit-ton of turkey leftovers in the freezer…

[Giles]

[Giles]

[dinobarnesberlin]

Looks fantastic!

[mclaincausey]

Carne adovada, New Mexico style. End game is to make some enchiladas with it.

[Jett129]

And what might you be drinking with that?

[dinobarnesberlin]

Oh hell yea !

[mclaincausey]

Ice water

I have been drinking La Venenosa Costa de Jalisco and Rey Campero Madrecuishe and Tepextate of late though.

[Giles]

Ramen courtesy of @louisbosco - And it was very good….

[Dmart]

Spiny lobster here

[louisbosco]

@Giles:

Ramen courtesy of @louisbosco - And it was very good….

Glad you enjoyed it!! 

[goosehd]

Laura has the itch to make "Orange Marmalade".  Anybody have a good source or recipe they want to share?

[Giles]

This is the one I use….

[goosehd]

Thanks G!

[Chap]

Bergamotte

[Giles]

First time for me, Tomato curry…..

Now need to cook for 30 mins or so over medium heat, and then combine the pans (bot the same, but only want one layer of tomatoes in the pan when reducing)…..

[Giles]

First time for me, Jersey Royal and Green Bean Istoo….

[Giles]

….....

[Giles]

Both, with Prawn Balti, which I have done a million times before…..