Iron Chef WAYCT - What Are You Cooking Today

[ROman]

@goosehd Happy early Monday Thanksgiving. It all looks great. How was the gravy?

[goosehd]

@ROman Lovely and thank you! Much love to you two ️

[goosehd]

…@Giles stock being made

[goosehd]

…and desert

[dwaynelum]

@goosehd and other fellow Canadians in the forum, Happy Thanksgiving. A luxury of living below the 49th Parallel we celebrate both CDN and US Thanksgivings. But we had to separate the turkey days - duck or pheasant for CDN Thanksgiving and turkey for US.

[flannel slut]

Second go around at gnocchi last night. MUCH better.

[endo]

[flannel slut]

didn’t come out that good

[Alex]

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

didn’t come out that good

how come? what is your method/ratio of ingredients and what is going wrong

[flannel slut]

@Alex The recent batch I made came out great my last comment was in response to @endo pic in that I did not get any romancing for my cookery.

[Giles]

Anzac biscuits, because for some unknown reason, whilst fishing this morning, I remembered that mum used to make them for us when we were kids...

[Giles]

Not cooking it, but I have just ordered….

[RobeOfTheMagi]

This 25 year old kitchen device still makes the best mushroom risotto:

[Giles]

Egyptian inspired Fava Fritters waiting to be fried...Yeah, that is a shit load of crushed cumin and sesame seeds.....

(the ones at the top were the last ones I formed, and was running out of cumin and sesame )

[Giles]

When we were in Charlotte with @ROman and Ralph, Ralph took us to a Peruvian restaurant for lunch. We had Aguadito De Pollo, possibly the best soup I have ever tasted.

Trying to recreate it.....

[Giles]

[goosehd]

@Giles …and the verdict?

[Giles]

Needs more chilli's.......

[ROman]

@Giles Looks great.

[seawolf]

Bolognese

Disclaimer: this Bolognese is not traditional, but it's freakin' delicious. I learned how to make it at a restaurant I worked at over 20 years ago, and it's been in regular rotation ever since. The chef who owns the restaurant eventually came out with a cookbook, which I still cherish and reference to this day.

Firstly, here's all of my mise en place:

Here's the garlic (measure with your heart):

Cook the garlic until golden brown

Next, add the carrots and cook until caramelized:

Add the onions, and again, cook until caramelized. We're trying to develop flavors here and it's important to take our time.

Add the ground beef and Italian sausage, port, marsala, chicken stock, and chopped dried porcini

Spend some time breaking up the protein as it heats up, and once it's consistently distributed in the liquid and cooked, add cream, bay leaves, dried basil, red sauce, and tomato paste. Bring up to a near boil, and reduce to a simmer. Let it cook down for several hours over a very low heat.

Serve with pasta. I like to use Rigatoni and reserve a little pasta water to cook it all together in a pot right before serving.