Iron Chef WAYCT - What Are You Cooking Today

[Tago Mago]

@Alex looks amazing. So many great things to try, so little time to actually do it

[Fades for future]

Yep, again...

[JDelage]

Made (from scratch) gnocchi, with a creamy chorizo sauce. It was pretty good, but I’m not very efficient at making then.

[flannel slut]

very nice, looks delicious!
So the common critique or compliment when making gnocchi is usually the consistency: dense or fluffy. How do you forum gnocchi makers control these results???

[Alex]

Don’t overwork the dough

[Brian]

If it sets this will be my first go at fudge

[Giles]

Even if it doesn't, it'll be your first go

[Brian]

@Giles that’s true
First times are known for fuck ups or flukes so 6 hours time we will find out

[Giles]

Best of luck.....

[Brian]

I’m going fluke rather than fuck up

[Brian]

Wrapping it in baking paper removes the calories apparently
Many many years ago I was in Florida on holiday and that’s what the guy at the fudge shop told everyone as you saw him cutting the fudge up I still doubt it to this day but it’s something I always remember

[seawolf]

Oxtail stew.

[goosehd]

@seawolf Which vegetable is that?

[JDelage]

That stew looks awesome. I love oxtail, but it's time consuming.
@goosehd - purple carrots

[goosehd]

@JDelage Thank you! I haven't seen those before.

[seawolf]

Yep. Carrots! Carrots used to be purple, and orange carrots are a relatively recent thing. https://www.zmescience.com/feature-post/health/food-and-nutrition/purple-carrots-21032011/

[Giles]

I'm not sure if I have posted this before.

But we love this. Prawn Moilee.

[seawolf]

@Giles This looks fantastic!

[Giles]

I urge you to try it, you will love me for it...

https://foodies.co.uk/this-is-naveds-special-dish-at-dishoom-covent-garden-its-a-light-fragrant-and-utterly-delicious-south-indian-style-curry-packed-with-juicy-prawns-and-tempered-with-coconut-milk/

[seawolf]

@Giles Dishoom? Sign me up! We went to Dishoom last year in Edinburgh, and it was phenomenal. Also, if you don't already have a copy of their cookbook, it's wonderful.