Iron Chef WAYCT - What Are You Cooking Today

[Brian]

Sausage and mash tonight no gravy for myself but the wife had some
Tablespoon of sour cream in mashed potatoes lifts them to another level

[flannel slut]

Shitty photos but the Mrs makes awesome spring rolls (the pickled carrots are simple but put it over the top for me)

[popvulture]

My crust game is nowhere near dialed yet, but improving. Buttermilk pie. Hard to be patient and let this one cool…

[endo]

tomato salad with fried squid

[Crease]

Biscochitos! Mexican sugar cookie my grandma used to make. Made some this weekend for my first time.

[Alex]

Bibimbap

[goosehd]

@Alex That looks really good...

[twin]

Still at it cooking lots of Apple Butter today.
First the wood.

Then the fire.

Now we got steam inside the copper coil.

The apples & cider

Cooking 7 at a time.

One gallon of Apple Butter. Apple butter since 1892.

[Alex]

Fillet steak, wild mushroom tart, celeriac puree, black kale, port,Madeira and red wine jus.

Forgot pics, but some Kira took of me carving

[twin]

Home made beef soup.

[ROman]

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

Fillet steak, wild mushroom tart, celeriac puree, black kale, port,Madeira and red wine jus.

Forgot pics, but some Kira took of me carving

Looks great.

[flannel slut]

Mother in law does not mess around with the pho station

Close up of the ox tail

[Tago Mago]

Rouladen, Semmelknödel, Blaukraut (roulade, bread dumplings, red cabbage).

One of my favourites

[popvulture]

Any of you Brits have a good mince pie recipe you’d share with me? My ex (who was from Worcestershire) made some incredible ones but alas I didn’t get her recipe and I somehow think she wouldn’t be so psyched to hear from me . Doubt I could get around to making any for Xmas at this point, but I’d love to have em in my arsenal for the future. Thanks in advance!

[Brian]

@popvulture my grandma always used this stuff
The pastry was the key though and I’m shit at pastry

[Giles]

Poaching a chicken, mainly because I want the carcass to make stock (but I'll find a load to do with the meat), of which I will need a shed-load over the next week or so. And the start of curried parsnip soup...

[ROman]

@Giles Ralph says it looks great.^

[endo]

Bœuf bourguignon for tonight

[DeeDee85]

@endo that looks like it’s going to be amazing!

[ARNC]

@endo looks good. How much of the wine will take a more direct route from bottle to chef?