Iron Chef WAYCT - What Are You Cooking Today

[goosehd]

@Giles How did it turn out? Looks good

[jordanscollected]

look utterly smashing

[flannel slut]

Damn G

[Giles]

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

How did it turn out?

Amazing considering it was a "we've got some pears on the tree, what the fuck should we do with them?"

[ROman]

@Giles Looks excellent along with the brown cords.

[steelworker]

@Giles looks like eggplant! what, you have a40 ft pear tree?

[mclaincausey]

Chili season in Colorado

[JDelage]

Yum. Do you char & peel the chilies for this?

[mclaincausey]

Yes @JDelage they have drums and torches and they’ll char em for you at the chile stands

[Giles]

I was so pleased with the peart tart I made a couple of weeks ago (well, it is the ideal excuse to OD on clotted cream :-)), I'm making another one for tomorrows Sunday lunch with @louisbosco and fam.

Poaching the pears (cloves added this time @jordanscollected :-))....

[louisbosco]

@Giles damn that looks good!! Hungry looking at that. just remember it’s dinner not lunch

[Giles]

Slip of the tongue, I remember.......

[Giles]

@endo asked me for the tart recipe. So here you are. I have used pears from the garden, no idea what type they are, they are slightly hard, hence poaching them...

Pastry.....

Poached the pairs from this recipe....

Actual tart recipe...

[Giles]

[flannel slut]

@Giles wowow

[Giles]

Pretty easy and very satisfying.....

[JDelage]

Beautiful pear tart!

A couple years ago, we got a free standing ice cream maker (that is, not one where you need to freeze the mixing bowl). Recently I've been making a lot of ice cream. It's very easy to make home made ice cream worthy of super premium commercial products, at least for simple flavors. The only draw back is that you need time in your fridge to let the preparation rest between stages, and obviously you need space in your freezer.

[jordanscollected]

Looks perfect @giles and a very satisfying visual.

Gotta find uses for those gloves instead of just sticking them in hams to bake once a year.

Patching the pears in sweetened red or white wine gives a new flavor variety. We made those often for salads with Blue cheese and toasted nuts.

[goosehd]

Am I nuts for wanting to take a torch to that tart to caramelize the sugars on top? Would anyone else do it?

[Giles]

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

Gotta find uses for those gloves instead of just sticking them in hams to bake once a year.

I grind them up for curries a lot and I always put them in apple sauce, and as we are having roast pork tomorrow, guess what?