Iron Chef WAYCT - What Are You Cooking Today

[Giles]

BTW "Potatoes to taste"?

[Geo]

yeah - it's traditionally served with tatties and i'm using king edwards for the mash . . . but you might prefer another type

or you could go for some nice jersey royals, crushed with olive oil, black pepper and spinach

btw . . . sorry i missed your call, was doing this and getting ripped into some nice barolo (hic)

[Geo]

@Giles:

*Giles and MmB desperately tring to get on a FlyBe fight from Southampton to Glasgow….

*Geo quickly grabs another couple of cheeks, gets a slap, then goes to the freezer to get another couple of CALF cheeks in case unexpected visitors turn up

[Seul]

Barollo hu?..

checks for a flight as well…

[Geo]

*Geo puts one of the spare cheeks back in the freezer

[Geo]

[Seul]

Cheeky bastard!..

That wine looks brilliant though… Oh: and I always mix up Barollo and Barolo... 

[Chris]

Calf cheeks, huh? Can't say I've ever had those.  What's the flavor/texture like?  Seems like it would be tough and need to be cooked a long time to tenderize.  Sounds tasty, though.

[Giles]

Meant to be one of the sweetst cuts you can eat….......

[Madame Buttonfly]

@Seul:

Barollo hu?..

checks for a flight as well…

• Mrs G already en route to Glasgow, not caring if nosh all gone as long as dregs of Barolo still available….

[Seul]

realises there'll be no wine left and stops swimming…

[Geo]

and there it was . . .

shredded some carrot and flash fried in olive oil and garlic, strained the sauce and added some butter to give a gloss, and mashed the spuds with some basil and black pepper

1 spare portion left for the lovely Mrs G and a glass of Barolo to wash it down 

Chris - you'll see from the recipe i've cooked the cheeks for about 4 hours at 60C . . . so super tender (as all meat would be with that process) and as G said, the meat is very sweet, extremely tasty

there's probably about a days worth of calories in that plate . . . proper food

[rocket]

that looks fabulous Geo, very well done !!!

[Geo]

thanks buddy

[bertoni]

@Geo:

Discovered this on a trip to Alba, Italy. Our Italien host is from this village and he proudly proclaimed it the best wine in the world. Wouldn't go that far but it was good. Good enough to leave us with black teeth at the end of a rather hazy evening involving this wine and some sort of italien homemade brandy/moonshine. Enjoy anyway Geo

[Geo]

well depends on the barolo bertoni - but that was a big call regardless

but black teeth and a drunken haze . . . that's my journey tonite

and if you need to know - this is the best wine in the world . . . 

http://www.royal-tokaji.com/essencia.php

[injunjack]

Geo, verry niiice

[Chris]

Damn, Geo that looks amazing.  And if I had paid closer attention when I read the recipe, I would have seen the cook time.

I gotta try this one sometime.  Hmmm, where to find calf cheeks…

[Giles]

Usually one each side of a cows face - at least in Europe….................

[Jii]

@Geo:

and there it was . . .

shredded some carrot and flash fried in olive oil and garlic, strained the sauce and added some butter to give a gloss, and mashed the spuds with some basil and black pepper

1 spare portion left for the lovely Mrs G and a glass of Barolo to wash it down 

Chris - you'll see from the recipe i've cooked the cheeks for about 4 hours at 60C . . . so super tender (as all meat would be with that process) and as G said, the meat is very sweet, extremely tasty

there's probably about a days worth of calories in that plate . . . proper food

Beautiful and probably very delicious as well!