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    Iron Chef WAYCT - What Are You Cooking Today

    Hobbies and Pastimes
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    • mclaincauseyM
      mclaincausey
      見習いボス
      Joined:

      Nuthin fancy but whipped up some white chicken chili. Keen to do a red chili soon but it’s my wife’s turn next.

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      I like to throw in the irresistible Garden of Eaten Red Hot Blues tortillas in as “croutons.” They should sell the powder they dust these blue corn chips with, absolute crack.

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      Think it, be it.

      last edited by 1 Reply Last reply Reply Quote 1
      • seawolfS
        seawolf
        Mod Squad
        @mclaincausey
        Joined:

        @mclaincausey This looks lovely. So does your white chicken chili.

        “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

        @zeebeeleather

        last edited by mclaincauseyM 1 Reply Last reply Reply Quote 0
        • mclaincauseyM
          mclaincausey
          見習いボス
          @seawolf
          Joined:

          @seawolf thanks! I’m stealing your recipe next time although I lack the skills for the lovely brunoise on the veggies. It’s not wholly dissimilar from what I did.

          The chicken chili is super simple and fast. I yearn to do a low and slow Texas red chili soon. I love doing green chili stew and chili verde too but did that recently enough.

          Think it, be it.

          last edited by seawolfS 1 Reply Last reply Reply Quote 0
          • seawolfS
            seawolf
            Mod Squad
            @mclaincausey
            Joined:

            @mclaincausey the only reason I photographed the process of making the bolognese that day was because I was somehow motivated to chop the veggies by hand and they looked nice. Normally I can’t be bothered and carefully blitz them in the food processor to resemble a brunoise.

            I’ve made Texas chili a few times using the Serious Eats recipe. Have you tried that one? It’s so good, and I like to add beans because it’s some extra protein and to mess with my friends from Texas.

            “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

            @zeebeeleather

            last edited by mclaincauseyM 1 Reply Last reply Reply Quote 1
            • mclaincauseyM
              mclaincausey
              見習いボス
              @seawolf
              Joined:

              @seawolf yeah brotha my recipe is based on Kenji’s! I love the partial browning, fish sauce, and other techniques he uses. I’m a big fan of him and his empirical approach.

              On the below I incorporated some brisket burnt ends.

              IMG_1391.jpeg IMG_1442.jpeg

              Think it, be it.

              last edited by mclaincausey seawolfS 1 Reply Last reply Reply Quote 2
              • seawolfS
                seawolf
                Mod Squad
                @mclaincausey
                Joined:

                @mclaincausey Kenji is great. And I totally agree about the browning. That’s such a pragmatic approach and it yields great results.

                And I bet that was so good with the brisket!

                “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                @zeebeeleather

                last edited by seawolf mclaincauseyM 1 Reply Last reply Reply Quote 0
                • mclaincauseyM
                  mclaincausey
                  見習いボス
                  @seawolf
                  Joined:

                  @seawolf my smash burger recipe is mostly his Ultra Smash burger recipe, with the stack bottom to top being bottom bun, dill pickles (this is the one time I prefer crappy shelf stable ones), grilled onion, patty, cheese, patty, sometimes another slice of cheese but usually not, fry sauce in the style of Freddy’s, top bun. Buns lightly toasted.

                  I have a very heavy duty spatula / scraper and use it with wax paper to smash. By the time I’ve smashed all the patties (usually 8), it’s time to flip and top half of em with cheese. By the time that’s done, it’s time to stack and place on the bottom bun. It’s a little frantic but the payoff is there!

                  I had leftover fries from last night and made white chicken chili fries for the first time. It works!
                  IMG_6045.jpeg

                  Think it, be it.

                  last edited by mclaincausey 1 Reply Last reply Reply Quote 0
                  • ChapC
                    Chap
                    見習いボス
                    Joined:

                    Sukiyaki... again

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                    Dashi for the Miso Soup

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                    God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

                    last edited by 1 Reply Last reply Reply Quote 8
                    • mclaincauseyM
                      mclaincausey
                      見習いボス
                      Joined:

                      Leftover prime rib means French dip sandwiches. Made a stock from the bones and trimmings, a gravyish jus from that, horsey cream, creole mustard, melted Munster, lemon dressed arugula, caramelized onion on a local bakery’s baguette.

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                      Think it, be it.

                      last edited by DeeDee85D 1 Reply Last reply Reply Quote 7
                      • BrianB
                        Brian
                        Joined:

                        Last week I cooked my first ever turkey
                        3 day wet brine and injections
                        Jacob named him Roger

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                        It convinced my chef brother to use this method for when they do turkey at his restaurant
                        Was so succulent and juicy nothing like turkey I’ve eaten before

                        last edited by 1 Reply Last reply Reply Quote 1
                        • GilesG
                          Giles
                          IHUK Crew
                          Joined:

                          Turkey stock.....

                          IMG_2363.jpg

                          "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                          last edited by 1 Reply Last reply Reply Quote 2
                          • DeeDee85D
                            DeeDee85
                            啓蒙家
                            @mclaincausey
                            Joined:

                            @mclaincausey serious sandwich envy… wow 🤤

                            last edited by 1 Reply Last reply Reply Quote 1
                            • AlexA
                              Alex
                              IHUK Crew
                              Joined:

                              Kira wanted a pizza oven for Christmas, so I got her a Gozney Roccbox though somehow I still ended up doing the cooking 🙄

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                              Doughballs made

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                              Only got pics of 2/6 pizzas overall pretty good but know how to improve next time

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                              last edited by GilesG mclaincauseyM ChapC 3 Replies Last reply Reply Quote 7
                              • GilesG
                                Giles
                                IHUK Crew
                                @Alex
                                Joined:

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

                                I still ended up doing the cooking

                                39dfa47b-50ed-48f8-8c6d-6990580e08cd-image.png

                                "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                                last edited by 1 Reply Last reply Reply Quote 3
                                • GilesG
                                  Giles
                                  IHUK Crew
                                  Joined:

                                  I'd never even heard of White Chili Chicken until @mclaincausey posted above.

                                  Have a few pounds of Turkey in the freezer, so here is my first attempt at White Chili Turkey .....

                                  IMG_2453.jpg

                                  "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                                  last edited by mclaincauseyM 1 Reply Last reply Reply Quote 4
                                  • seawolfS
                                    seawolf
                                    Mod Squad
                                    Joined:

                                    Looking great!

                                    “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                                    @zeebeeleather

                                    last edited by 1 Reply Last reply Reply Quote 0
                                    • IkeapartyI
                                      Ikeaparty
                                      Raw and Unwashed
                                      Joined:

                                      I went through a big phase of trying different noodle dishes with pasta techniques and pasta noodles, last night was dan dan noodles with spaghetti, same sauce as regular dan dan but instead of a pool at the bottom of the noodles i mixed the ground pork with the sauce and tossed it with the spaghetti and some of the pasta water, topped with peanuts, scallions and sichuan peppercorn powder.

                                      PXL_20250117_021822902.MP.jpg

                                      last edited by 1 Reply Last reply Reply Quote 3
                                      • mclaincauseyM
                                        mclaincausey
                                        見習いボス
                                        @Alex
                                        Joined:

                                        @Alex pizza is hard and you’re already better at it than I am.

                                        Think it, be it.

                                        last edited by 1 Reply Last reply Reply Quote 1
                                        • mclaincauseyM
                                          mclaincausey
                                          見習いボス
                                          @Giles
                                          Joined:

                                          @Giles that looks great!

                                          Mine is very ghetto but a good quick fix. Make a stock from leftover rotisserie chicken carcasses, pull the meat from another rotisserie chicken (both chickens purchased cooked), and I use canned beans, chilis, tomatillo, etc. one day in theory I’d like to try doing it the “right” way with fewer off the shelf components but it’s good enough doing it the lazy way 🤣

                                          for whatever reason I am much more particular and labor intensive about every other chili and chile I make (red Texas beef, green pork chile stew, chili verde which weirdly isn’t the same thing as chile, carne adobada, and chile Colorado).

                                          Think it, be it.

                                          last edited by 1 Reply Last reply Reply Quote 0
                                          • GilesG
                                            Giles
                                            IHUK Crew
                                            Joined:

                                            This is the recipe I used...

                                            https://www.delish.com/cooking/recipe-ideas/a57946/easy-white-chicken-chili-recipe/

                                            Had plenty of turkey stock and turkey in the freezer
                                            Used 1 tin of these rather than "2 (4.5-oz.) cans green chiles" (which a hopelessly vague description for a vital ingredient)

                                            IMG_2454.JPG

                                            "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                                            last edited by Giles 1 Reply Last reply Reply Quote 0
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