Iron Chef WAYCT - What Are You Cooking Today

[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.

[Giles]

I have 2 for some unknown reason....

[popvulture]

Made some tacos w/ homemade tortillas

[JDelage]

This is what I had yesterday night. Homemade Vietnamese style banh mi sandwich, with chicken. Was delish!

[popvulture]

Tonight — Halibut w/caper anchovy lemon butter pan sauce via NYT.

[DeeDee85]

@popvulture now that looks fantastic!

[endo]

^+1

[popvulture]

Thanks homies! It was pretty damn tasty for sure.

[Fadez]

Made my own veggie broth. Added some vermicelli, jalapeño, olives, artichoke, and soft boiled eggs. Ghetto pho but. Not really like pho at all.

[mclaincausey]

Trying to rebalance the diet.

Roasted veggies, wilted greens, and quinoa with tahini dressing.

[JoshC]

My partner and I have 8 quails, my first attempt which went okay need to tweak some bits for a recipe but we have two more 2 males which need to be eaten as they are surplus to requirements. I have done all the prep myself, so we are going to put this lad in a brine for 48 hours, stuff it, and wrap it in bacon for a little light lunch on Saturday.

[WhiskeySandwich]

Our catch today!

[Tago Mago]

@JoshC how did they turn out?

[goosehd]

@WhiskeySandwich I haven’t had blue crab in years. Always fun to have a few friends over, picnic table covered in newspaper, and a cooler of beers. Have a good one!!

[WhiskeySandwich]

@goosehd thanks brother! Was a good day!

[JoshC]

@Tago-Mago okay, need to have a little play with the ratios, left it in a brine for 48hrs but might of put a bit too much salt in it, as it was on the tad salty side, but I stuffed it with goats cheese, fig and walnut on the inside which was nice, but lessons learnt for next time, it kept me going until I went out and got some Birra Tacos for lunch haha

[Brian]

Base gravy and tikka made Sunday
Then a quick BIR jalfrezi for dinner tonight