Iron Chef WAYCT - What Are You Cooking Today
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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:
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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.
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@WhiskeySandwich hell yes. Love a pecan pie and coffee
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Gotta make plenty of extra snacking pecans too.
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@popvulture uff!!! That’s the stuff right there!
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Yayaya
Happy Thanksgiving!
Prime prime rib roast here. Garlic herb pasted the eye, grilled the rib cap with salt and pepper, made a stock from the bones and trimmings and a jus from that, and reverse seared the eye. That way we had snack meat before our late afternoon nosh
We made a pink peppercorn horseradish sauce, mushroom fennel savory ciabatta pudding, Brussels, and adobo sweet potato gratin.
I need to grill more rib cap. So good!
That was amazing but the pumpkin chocolate cookie cheesecake with salted caramel topping my wife cooked up er took the cake.
French dip sandwiches next!
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Shitty photos but the Mrs makes awesome spring rolls (the pickled carrots are simple but put it over the top for me)
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My crust game is nowhere near dialed yet, but improving. Buttermilk pie. Hard to be patient and let this one cool…
