Iron Chef WAYCT - What Are You Cooking Today
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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!
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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
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@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, 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… -
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
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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
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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.
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great job hec. i am impressed & more importantly now craving some of that cake.
