Iron Chef WAYCT - What Are You Cooking Today

[Chap]

Mowgli mother butter chicken for Sunday lunch

[endo]

please keep something for me …

[Chap]

Hahaha…  I am a big Tintin fan
you're always welcome... beer is cold and still some curry in the fridge

[Chap]

Wagyu short loin for todays Sukiyaki

[Giles]

That looks rather special….

[Giles]

We are not cooking today.  We are jumping into the boat and going over to Yarmouth on The Isle of Wight, to be cooked for here:

https://www.thegeorge.co.uk/

[Chap]

@Giles:

We are not cooking today.  We are jumping into the boat and going over to Yarmouth on The Isle of Wight, to be cooked for here:

https://www.thegeorge.co.uk/

Looks like a place I could easily spend a week or two

[Daniel San]

@Chap
that looks fantastic Jens ! 
da läuft mir das Wasser im Mund zusammen
merry christmas

[Chap]

@Daniel:

@Chap
that looks fantastic Jens ! 
da läuft mir das Wasser im Mund zusammen
merry christmas

Thx Daniel merry Christmas to you too

Getting ready

[Chap]

[JDelage]

Made an herb-crusted rack of veal yesterday fir Xmas eve. It was delicious!

[JDelage]

Roasted capon for Xmas…

[ROman]

@Giles:

We are not cooking today.  We are jumping into the boat and going over to Yarmouth on The Isle of Wight, to be cooked for here:

https://www.thegeorge.co.uk/

Menu looks excellent.

[ROman]

I did the usual Prime Rib roast, scalloped potatoes and creamed spinach. Pumpkin Bundt cake for dessert.

       

[endo]

that looks beautiful @ROman … and some good red wine

[Giles]

Not quite a Full English….

[endo]

First time I made our traditional christmas goose confit (cooking in melted fat, at a low temperature). It worked out really well, soft and juicy. Very delicious.

[ARNC]

@endo that looks so good!

[motojobobo]

Really looks yummy @endo

[neph93]

Although I enjoy preparing food, I’m not a big one for set piece dinners. But something needed to be done for NYE…

This is my first ever effort at roast beef. I went for a big bit of tenderloin, which I cut in two, rolled and seasoned the night before. Served with hasselbakk potatoes, parmesan sprouts and honey glazed carrots. Managed a red wine sauce too. Pretty happy.