Iron Chef WAYCT - What Are You Cooking Today
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@SKT yeah I just use flour and egg then fry them, some friends and family use crushed up goldfish crackers or saltines but I feel like it influences the flavor too much
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I had bit of a talking to from the Doc when I had my recent medical. Basically I am ridiculously fit and healthy (fuck knows why), but I could improve some of my data points by eating lass red meat. So I am on a chicken kick.
Today I am doing a first for me, Pakistani chicken pulao, and here is the stock - boy does it have a ton of aromatics in it....
Tomorrow, I am going to try making a cottage pie (one of my stand out faves for a supper with friends) but reimagined (sorry, swallowed a thesaurus) with minced chicken....
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What with the cost of living bullshit, and me not catering for a massive family 24/7 I’ve started doing stuff that suits my tastes and wallet.
Once a week I find cheap tomatoes and dump 2kg in a pan together with a little sugar and salt, chili flakes, thyme and the peeled cloves of three garlic bulbs. Slow roast on low heat for 2-3 hours.
It keeps for a week and is perfect for a pasta sauce, bruschetta (especially useful for me, because baking), and a thousand other things. It also tastes glorious and the smell it gives the whole flat is wonderful and lasts a day or two.
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@endo oysters and cider are never boring!
I’m not sure if I’ve been here long enough/have enough cred but my humor won’t let me pass up the opportunity for a “nice balls” joke
(Kidding aside those look incredible)
