Iron Chef WAYCT - What Are You Cooking Today

[Giles]

[neph93]

Oh yes… loving the very different but very delicious offerings this evening.

[JDelage]

Fish curry? Looks yum.

I have 2 pieces of sea bass in the sous-vide right now. Will finish under the broiler and serve with a lemon / butter / cappers sauce. Veggie with be poached leeks with a hazelnut vinaigrette.

[Giles]

@JDelage:

Fish curry?

https://www.ironheart.co.uk/forum/index.php?topic=1003.msg723696#msg723696

[Chap]

Great result @neph93 looks like I need to give the iron skillet a try… have a Biga fermenting right now

[Sage954]

Iron Skillet looks legit. I’m going to give it a try. Burgers and wings tonight.

[neph93]

Chana Masala with spinach and sumac is my new favourite midweek meal.

[Chap]

Cannelloni… quite labour intense to get those little fuckers stuffed but it’s been worth it.
Stuffed with spinach, ricotta, parmigiano, mozzarella and two egg yolks. Topped with
Ragu Bolognese and Bechamel

[sabergirl]

Looks magnificent.

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[ROman]

@sabergirl:

Looks magnificent.

Agreed, looks excellent.

[jtbel1988]

Ribs tonight

No dog injured

[JDelage]

I’ve been experimenting with sea bass. I cook it in a sous vide at 135F, then drizzle some melted butter on it and I put it 5mn under the broiler. It works superbly.

[Giles]

I will try that…..

[Jett129]

@jtbel1988 Can you tell me more about how you cooked the ribs? They look delicious.

[jtbel1988]

@Jett129:

@jtbel1988 Can you tell me more about how you cooked the ribs? They look delicious.

2 hours at 270. About 45 mins with foil wrapped under the ribs like a boat (preserves the bark).

I dusted the ribs with a rub called holy hog (meat church).

Cooked on kamado joe.

[Jett129]

Thanks,Did you use any wood smoking chunks,like hickory or apple? Are those Baby Backs? That’s it,no more questions.

[mclaincausey]

Fwiw I use cherry and apple with lump coal as fuel with great results on pork. Sometimes some pecan too @Jett129

Nutn fancy, but I tried a bolognese recipe that is supposedly fairly authentic. I liked it very much, but next time I will add a bit more tomato (as a barbarian, I have a certain reputation to live down to, after all). I loved the final step of cooking the parcooked pasta in the sauce (I do this usually with pasta). What was different from what I’m used to is high heat for this and mixing in some Parmesan and emulsifying it into the sauce such that you can’t see it in there. Then garnishing with more parm and some basil.

[ROman]

Today I made some Cincinnati Chili.      The 2 stage version is just spaghetti and the meat sauce. I went all out adding cheese, beans and raw onions. 

[Moty]

These 3 recipes are from the Austro-Hungarian empire and are still very popular in the Czech republic

First is a Kaldoun soup with liver dumplings, it is usually made from duck, goose or rabbit thick stock

Dill creme sauce with boiled beef chuck and dumplings

and finally, dessert
Poppyseed linzer cake

[Chap]

Harissa and Chicken Pie in the make