Iron Chef WAYCT - What Are You Cooking Today
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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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Thanks @sabergirl , I will.
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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.
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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.
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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.
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This is full of great wisdom and I can’t wait to try these techniques and recipes.
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It looks off the chart.
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Made “healthy” hamburger helper last night. Grew up upper lower class and cheap eats was the name of the game to feed the family. I got a craving for some dirty hamburger helper so I made it with the following:
1sweet onion diced
3 carrots diced
3 cloves garlic mincedAdd to hit Dutch oven on stove top and cook with 2tbsp oil for 10-12mins
Add 1lb 93/7 ground beef and cook till brown with salt pepper and herbs of choice
Add 14oz of low sodium beef or veggie stock and bring to boil
Add 8oz banza protein pasta and cook to just over Al dente
Remove from heat, stir in 1/2c nonfat Greek yogurt and 1 cup shredded cheese of choice (4cheese Mexican)
Top with hot sauce if desired and chives
Not my pic bc I don’t take pics of my meals usually but it looked just like this
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We make quinoa “fried rice” for teppanyaki style meals. I had some left over and some sausage. Quinoa makes a nice crunchy fond just like rice!
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Looks great. Browning after a sous vide?
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Is that a 14” Giles?
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I have one that looks oddly similar, but P hasn't asked about it
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I have a 15" Lodge cast iron, deep pan and a top for it. It's awesome!
