Iron Chef WAYCT - What Are You Cooking Today

[ARNC]

@neph93 whatever your roots, something like that is absolutely necessary at times.

It reminded me that I have never got round to making the breakfast tart from Tamasin Day-Lewis’s wonderfully names “The Art of the Tart”. A joke turned serious with eggs, bacon, black pudding and tomatoes.

[neph93]

@Filthy:

Never thought about peas and french fries for breakfast lmao

This was dinner. Peas and chips (french fries, if you must) are standard with everything at a certain sort of café that I suspect barely exist in the UK anymore. My favourite was always liver and fried onions with the aforementioned peas and chips.

[Filthy2123ozjunkie]

Oh my bad, I saw sausage and fried eggs and immediately thought breakfast.

[LewisStonehouse]

@neph93:

Peas and chips (french fries, if you must) are standard with everything at a certain sort of café my house.

[henry_david]

@neph93:

I, on the other hand, had to get back to my low brow roots today. Also glorious.

Mmm I want some of that dude.

[mclaincausey]

Speaking of low brow roots, love how pot roast gets better every day.

[Chap]

Me and my son went Japanese the weekend

Preparing Dashi

Tamagoyaki

Edamame

Agedashi-Tofu

And of course Sushi

[neph93]

Amazing stuff @Chap Mouthwatering 

[Giles]

Oh yes….

[Bums_Fan]

I just showed my wife what you did @Chap. I said, "there are some super talented people on the forum."  She was super impressed!

[JDelage]

This is the most authentic looking Japanese food I've seen outside of Japan.

[popvulture]

Dude. This is insane. There's so much impressive stuff going on that I'm having a hard time honing in on what impresses me the most… I'm gonna have to go with the tamago, I think.

Ok EDIT, maybe grating your own katsuobushi for the dashi broth takes the cake...

[Chap]

Thanks for your comments guys… my son is very much into everything japanese and always wants to go one step further so we bought a Katsuobushi Kezukuri recently. Dashi usually has two ingredients, Kezuribushi, fine planed Katsuobushi (very dry Bonito) and Kombu, a kelp found in the sea around Hokkaido. Therefore taste an quality of the Dashi realy relies on how good those two ingredients are.

My son made some Onigiri for his school lunch

[Giles]

@jordanscollected

[jordanscollected]

They are well worth the wait @Giles. When we have company I’ll add it to a dish and not say anything. It never fails that our guest says something to the effect of “what is unreal pop of lemon flavor?!!!”.

Just last night Allie and I made sautéed broccolini with Guara almonds, shaved parm, sliced garlic and preserved lemon.

Hard to get sick of.

Make a note to make Shakshuka when they are ready. They are amazing in tomato sauce with the creamy eggs and bread.

[Giles]

Great…...

Tonight I am cooking a Malaysian fish curry with a couple of Black Bream I caught last Autumn (Fall to the infidels amongst you).....

Thawing:

[Giles]

Filleted…

Flesh being firmed up, à la Hugh Fearnley-Whittingstall….

[Giles]

[neph93]

That is going to be wonderful. I’m jealous.

Made pizza for Hot Ingrid and a good friend this evening. Started the dough yesterday and tried the iron skillet method for the first time. I’m a believer.

[mclaincausey]

Looks legit!!

We did French onion soup from a beef broth I made with the bones and trimmings from a prime rib. Steaks and green beans seemed appropriate.