Iron Chef WAYCT - What Are You Cooking Today

[jordanscollected]

@Chap There is olive oil in the pesto and the tomato sauce, but the Cashew cheese has enough fat. Refrigerating for a few hours to marinate and let the flavors develop is preferred, and once that's achieved, letting the dish come close to room temp provides the best eating experience.

[Chap]

@jordanscollected said in Iron Chef WAYCT - What Are You Cooking Today:

@Chap There is olive oil in the pesto and the tomato sauce, but the Cashew cheese has enough fat. Refrigerating for a few hours to marinate and let the flavors develop is preferred, and once that's achieved, letting the dish come close to room temp provides the best eating experience.

Thx. Sounds great... will give it a try (but will probably use Parmesan cheese)

[jordanscollected]

@Chap the nut cheese is what makes the dish so special. If you make it, the nut cheese is important and easy. Soak raw nuts (pine nuts are too expensive here so we use cashews) and blend with the rest of the ingredients.

It’s really simple and easy.

[Brian]

Wings / nibbles ready to go on the Weber some plain some coated

[mclaincausey]

Smash burgers baby!

[Giles]

Eddie and Beth took us to dinner....

Well, I guess technically we did cook.

We had a 3 Kilo chunk on this,

That was seared and then sliced for us (this is one of 2 plates).....

We then cooked to the degree of doneness we favoured on a slab of oiled salt over a naked flame...

And, my God it was good......

[motojobobo]

@Giles Looks excellent! Any pics of the salt slab over flames? Never heard/seen that technique and curious to try it out…or what the method is called?

[flannel slut]

@Giles my mouth is watering! Reminds me a bit of Madrid. Bocadillio de jamon y cerveza all day every day.

[ROman]

That looks excellent @Giles . Will have to look for something similar in Madrid.

[Giles]

@motojobobo said in Iron Chef WAYCT - What Are You Cooking Today:

@Giles Looks excellent! Any pics of the salt slab over flames? Never heard/seen that technique and curious to try it out…or what the method is called?

I took no photo's, but it was essentially this.....

https://www.theenglishkitchen.co/2019/11/salt-block-cooking.html

[Alex]

Venison Udon with homemade (and terribly cut) udon noodles
Sunomono (cucumber and seaweed salad)
Kimchi

[endo]

just found this kimchi in my fridge that I made 2 months ago, great shit

[Brian]

Roast chicken duck fat potatoes typical winter sunday

[Brian]

@endo

Mine has been sitting for about a month not sure when to think about opening and trying was my first attempt

[Karol]

Maybe not exactly cooking…

[jordanscollected]

@Alex you are very inspiring with your cooking. I need to get into more asian dishes.

Tonight we grilled a prime ribeye from a butcher that raises his cows a few miles away.

Served with Patty Pan squash we grew on the deck and mushroom barley with roasted peanuts and herbs from the garden.

[ROman]

My neighbors are going to Greece, I made my favorite Greek dishes. First up Spanakopita.

Avgolemono

Pastitsio

[sabergirl]

Mmmmm looks great, Sam @ROman !

[flannel slut]

Late night grease followed by some frozen Oreos. Good night Irene

[Karol]

Beginning

Midpoint

It’s ready