Iron Chef WAYCT - What Are You Cooking Today

[steelworker]

@Chap:

Awesome… what kind of cut is this in the US? Ribeye Bone? Same as Tomahawk? Looks like one kilo+

@chap I think you're right ,ribeye and it looks damn good

[mclaincausey]

Sorry @Chap i also missed your question. “Cowboy cut” ribeye, as far as I can tell basically a fairly thick tomahawk with less of that (cosmetic) lengthy bone.

Oven roasted to 115F internal temperature, 10 minute rest, brushed with avocado oil, quickly (~45s a side) seared off on a very, very hot cast iron skillet (next time I’ll use a cast iron plancha because it didn’t fit my skillet well, which compromised the surface area that got a good sear—should have been darker).

[goosehd]

Absolutely love the reverse sear method for steaks and continually have great results using it.  I’ve heard sous vide is another great method, but haven’t tried it.

[Jett129]

My brother in law uses the Sous vide method,with fantastic results.

[Giles]

Nothing fancy, but on a hot summer's day, Quiche Lorraine with new potatoes and salad sounded like just the recipe….

[neph93]

@goosehd this works more or less for two mains or as a side to meat or fish for four. Don’t skimp on the parsley!

https://cookieandkate.com/best-tabbouleh-recipe/

[mclaincausey]

cookie+kate is amazing. the book: recommended.

[mclaincausey]

Not really much cooking since I didn’t cure the pastrami or bake the sourdough marble rye (which has some cocoa in it! I think that piece is mostly cosmetic for marbling), but this was so ugly delicious I’m sharing anyway. Broiled pastrami melt with Swiss and good brown mustard.

[goosehd]

@mclaincausey I think I hate you…(seriously love you and am salivating)!!

[mclaincausey]

@goosehd love you too buddy! This one was so easy it doesn't really belong here, but it was DELISH The pastrami and bread are appropriately bougie small batch local etc etc etc producers.

[Giles]

Going to be out on the boat for a few days, so made a quiche for impromptu scoffs…..

[jordanscollected]

I was hired as a private chef last night for a garden party of 25ppl.

Entree options were baked halibut with oven roasted tomato jasmine rice or carved beef tenderloin with Red Rice. @Giles turned me on to Camargue rice and I liked it so much I incorporated it into this dish. Chimichurri on top.

And I wanted to leave with that Cafe oven with the French doors. $6500 and the owners bake pizzas in it mostly.

[endo]

Ossobuco with Gremolata

[Chap]

It’s been a cold and rainy day here… fall is knocking

Warming soul food

Mowgli House Chicken Curry/Temple Dahl/Black Cardamom Basmati

[neph93]

Last nights eggplant parm (and Hot Ingrid) [emoji1786]

[Chap]

Looks delicious

[Chap]

Apple Strudel

[Anesthetist]

I know this is IronHeart, but it feels so IronChef!

Sent from my iPhone using Tapatalk

[ROman]

Apple Strudel looks excellent!!!!

[Chap]

@ROman:

Apple Strudel looks excellent!!!!

Thx @ROman honestly I just sliced the apples, everything else was my wife’s job…
today it’s chili evening (together with one or two beer)