Iron Chef WAYCT - What Are You Cooking Today

[Giles]

Hot spicy lamb dish cooked with Bengali citrus fruits, garlic, green chillli and coriander.

When you come doen here Geo we'll take you there (Beats has been a couple of times), it is a little Bengali restaurant that opened 35 years ago.  The owner died 6 months after opening it and Sonny, his son (who was 16 at the time), has been running it ever since.

[Geo]

deal - sounds fantastic!

[Giles]

Sonny actually is a lesson in customer service.  He has a little black book in which he notes salient facts about every customer that visits.  the next time they come, he has a quick flick through the book and comes over and starts off the conversation where you left off the last time.  Simple but stunningly impressive….........

[Geo]

now that really is impressive . . . 

[rocket]

that sounds extremely cool… love this kind of dedication

[Chris]

@Giles:

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

And just when I thought the Belgian and the mad Scotsman were the only two that were getting frisky, in jumps the British jokester.

[Geo]

now steady on . . . you were the one asking the dumb question . . . 

[Chris]

Oh, there it goes again.  They're ganging up on me now.

Fine.  Let me rephrase the original statement: where to purchase calf cheeks.  Is everyone satisfied now? Damn.

Wankers.

[Geo]

ohhh! you want to BUY calf cheeks? well why didn't you say so? 

[hectic]

Nice use of "wankers", Chris. Didn't Robin Williams use that in an episode of Mork and Mindy?

[Chris]

Could be, I'm not old enough to remember Mork & Mindy.:)

Well, Geo, I figure I have to buy the calf cheeks, since I doubt the calves will just give them to me…

[Geo]

probably not - their big ol' dads would get pissed off . . . saw a guy being gored by a bull once . . . bleh

[Geo]

and today is duck (leg) confit on a bed of cannelini, cabbage and lardons

this is the recipe i use for confit

http://www.raymondblanc.com/recipes/confit-duck-leg-with-flageolet-beans.aspx

this the base flavours for the confit accompaniment

and this is the finished dish

i'll post up the process shortly . . . or you can use the rest of the recipe on the link above . . . it's very similar

i'm having a nice yarra valley pinot noir with it - fresh fruity flavours, ideal imo

[Giles]

• G rues his decision earlier in the week not to buy a Southampton/Glasgow season ticket….....

Geo, we have a lot of comfy beds here and a great kitchen…..............

[Geo]

Comfy beds and a good kitchen? Nope - got that . . .

I'd only be interested if it was located near a huge stock in IH gear being sorted on a daily basis by a gorgeous packing beatch . . . Oh - wait a minute . . . you're on!

[Giles]

And we even have a sofa bed next to the packing bench (I'll be down the pub)

[Seul]

[Geo]

Mmm - Giles at the pub and Geo left to (pretend to) cook . . . It will be mine ALL MINE - cue evil laugh . . .

[Seul]

Right I'll be round with a lorry!..

[Giles]

@Geo:

It will be mine ALL MINE - cue evil laugh . . .

It?  That is no way to talk about my wife…............