Iron Chef WAYCT - What Are You Cooking Today

[mclaincausey]

Nice!

I’m with you on white plates. I kind of hate the shape of the top one so I rarely use them; don’t do well in the dishwasher. My favorite we have is these white shallow bowls that have a more rounded, convex profile than these, as seen in the Bulgogi.

Our flat plates aside from China are unfortunately not white. Maybe one day, but I would want to find a responsible way to get rid of what we have.

I hope to see pictures of the pizza!

[Giles]

Not convinced it'll be photo-worthy…...

[mclaincausey]

The vodka sauce and sausage pizza in there looks great. We made the base sauce that can be augmented into his vodka sauce for this weekend, so may give it a shot.

[Giles]

I made the FWSY sauce today…..

[mclaincausey]

Yeah, that's the one–same the other day

[goosehd]

Temple Dahl:

[Giles]

Boom….

[Giles]

@Giles:

Not convinced it'll be photo-worthy…...

Hurrah, I was correct.  It was crap.  I missed out a vital step in the dough making - what a fucking tosser

[goosehd]

Piri Piri

[ROman]

Anniversary dinner, Dry aged Rib eye, Hasselback potatoes, Roasted asparagus. Chocolate mocha cake with peanut butter icing.             

[sabergirl]

Felicidades, Sam! [mention]ROman [/mention] Give our love to your better half—but make sure to keep plenty for you [emoji8]

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[Giles]

That looks scrummy….

[Giles]

@goosehd:

Piri Piri

And how was that?

[Giles]

La tarte Bourdaloue - I think I got the inspiration from here…..

[goosehd]

The piri piri was excellent!  Laura loved it and wants to know what else I ate whilst in Gosport…

[ROman]

@sabergirl:

Felicidades, Sam! [mention]ROman [/mention] Give our love to your better half—but make sure to keep plenty for you [emoji8]

Sent from my iPhone using Tapatalk

Thanks @sabergirl , I will.

[mclaincausey]

Still haven’t figured out how to work the dough but loved my sausage, caramelized onion, mozzarella, parm, Calabrian chili oil on vodka sauce pizza. Not sure what is on the wife’s but she said it was good too. Just gotta get to a thin crust.

[ChaseD]

Picked up a good old Webber Kettle off the Facebook market place last spring along with a Slow N' Sear insert for next to nothing. This dang thing has been the best $50 I've ever spent. I'd love to get something like a Kamado Joe…but I find it hard to believe that it's going to be 40x better.

Today called for a slightly smoked reverse seared Tri Tip.

[mclaincausey]

That reminds me of my old Weber with a Smoke-e-nator, it was insanely capable at multizone cooking @ChaseD and that looks like a nicer insert than what I had.

You can get more set-and-forget setups that may be a little more forgiving (or a lot less forgiving for a cheap stick burner), but you can do great things with a kettle and insert and the gains IMO are mostly incremental.

[mclaincausey]

This is full of great wisdom and I can’t wait to try these techniques and recipes.