Iron Chef WAYCT - What Are You Cooking Today

[injunjack]

so Rocket you speak finnish, or have you planted cameras here like Beats did to Geo?

Should I get paranoid?

[rocket]

maybe

lets say modern technology is sometimes handy…

[injunjack]

starts to look around hidden cameras or suspicious new stuff that wasn't here a while ago

[rocket]

btw I had the chance some time back to visit a company that is one of the world leaders in spy tech stuff and got some inside look and you would never find these cams etc. without tech equipment or pure luck, unbelieveable…

[rocket]

and Jii, looks really tasty!

[Geo]

@injunjack:

starts to look around hidden cameras or suspicious new stuff that wasn't here a while ago

rocket - IJ didn't even know what i was talking about when i said to him about old finnish money . . . maybe he's not even a real finn! 

[rocket]

lol

[rocket]

@injunjack:

starts to look around hidden cameras or suspicious new stuff that wasn't here a while ago

one last thing, I'm not sure if the pink ballerina's, you got in last month, will really suit you 

[Katsushin]

@Geo:

at the start of this thread i promised that if the topic took off i would create an Iron Heart cookbook from the contributions

well - imo the thread has been a great success and so a huge thanks for all the fantastic contributions to date (please, please keep 'em coming!); so . . . here are the beginnings of how i am imagining the e-book might take shape (thinking along the lines of retro lookbook rather than actual recipe book):

Inside Cover

Wow.
For some reason I just saw this.
I'm so honored/embarassed/honored…

Seriuosly though...very cool idea and great looking layout.
I'll definitely do my best to whip up a contribution.

[Geo]

Kat - already got your famous meatballs in the mix but anything else would be great

Btw - hope you don't mind me using your pic . . .

[injunjack]

Geo, my confusion was because I couldn't imagine that a scotsman would know what we called our old money after going to €. Remember? 

and Rocket, you start to scare me:

luckily our house is shotgun guarded 5 days a week, you guess which ones

[Katsushin]

@Geo:

Kat - already got your famous meatballs in the mix but anything else would be great

Btw - hope you don't mind me using your pic . . .

No worries.
I'm happy to support any IH endevour.
These clothes and folks have been good to me…

[rocket]

@injunjack:

Geo, my confusion was because I couldn't imagine that a scotsman would know what we called our old money after going to €. Remember? 

and Rocket, you start to scare me:

luckily our house is shotgun guarded 5 days a week, you guess which ones

all good your are safe…

[AFTRMTH]

Weekend is my Carb day..so its always special to me. I'm cooking my favorite Filipino noodle.. its called pancit palabok. Good stuff!

Here's what's in it.. all made from scratch hehe.. sorry about the phone pix.

And some shrimp with brocolli sauteed in hoisin and a lil bit of oyster sauce.  Weekend is fun! Back to protein on the weekday..

Sent from my HTC Glacier using Tapatalk

[injunjack]

BAR-B-Q time
Pork filé was sliced yesterday and put in a homemade marinade, ingredients Coke, Worchester sauce, garlic, cinnamon, salt and stuff 

put the chopped onions, pepper, champions and goatcheese on an alum foil

Wrap it up

all set for grill, put potatoes to boil

lit it up

corn and veggies go here…


ready to serve, a bit burnt is always result in spring….

served

[stever]

ohmanohmanohmanohman

giving me hunger pains and i just had dinner

[Katsushin]

Nice grill work man!  Very inspiring…
The BBQ season is upon us, and I for one plan on doing as much outdoor cooking as possible this summer!

[injunjack]

Thanks Kat, that's my plan also, hopefully every weekend…maybe more on vacation

[Beatle]

goat cheese ! hell yes

[hectic]

Made a Madeira Madeira cake.

I made a standard Madeira sponge recipe and also made a Madeira reduction to marble it, observe:

This for the reduction (no other ingredients apart from heat):

Fresh out of the oven:

Marbling in cross section:

It was a good experiment, the Madeira gave it a raisiny flavour that was nice, but very subtle, the next one will have more reduction.