Iron Chef WAYCT - What Are You Cooking Today

[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

[Travis]

@Brian Blimey! That looks lush!!!

[Brian]

Thanks @Travis was really tasty

[flannel slut]

Welp. Long overdue attempt at gnocchi did not go so well. Should’ve trusted my instincts in that the dough was too sticky and added more flour. It held its shape when cooked but the consistency was much too mushy/lacked any tooth to it. Going to give another go this weekend, hopefully w a better understanding of the proper consistency/ratios ️

[goosehd]

A should have taken pictures but I didn’t moment:

Steak with Roquefort cheese, grilled cauliflower and zucchini, jalapeño poppers, baked potatoes, and a nice bottle of wine.

Finishing the meal with a glass of Grand Marnier Cuvée de Centenaire.