Iron Chef WAYCT - What Are You Cooking Today
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Chili season in Colorado
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Yes @JDelage they have drums and torches and they’ll char em for you at the chile stands
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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 :-))....
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@Giles damn that looks good!! Hungry looking at that.
just remember it’s dinner not lunch 
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@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...
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@Giles wowow
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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.
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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.
world tours:
888 Fat guy chocolate WT
Mad Red x2
Wabidashery -
@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?
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@goosehd said in Iron Chef WAYCT - What Are You Cooking Today:
take a torch to that tart to caramelize the sugars on top
Will give that a go next time.....
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Road testing some stuff for Thanksgiving since I’m more a cook than a baker. Pecan pie with a couple tbsp of bourbon in it. Got to use one of my grandpaw’s ancient pie tins
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Frittata brunch
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@Giles So good i had 2 slices. Thanks G!! Love it!
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Bourbon candied pecans prepping for the pies. I don’t bake except for my pecan pies, which I’ve refined over the past few years. I love pecan pie but was always disappointed with what was available. I decided to develop my own perfect pie, and add it to the family recipe book…along with my ideal Julep and Old Fashioned.
