Iron Chef WAYCT - What Are You Cooking Today
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@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!
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@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!
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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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@mclaincausey serious sandwich envy… wow
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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 .....
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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.
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@Alex pizza is hard and you’re already better at it than I am.
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@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).
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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)
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@Giles “chile” is how New Mexicans and Coloradans spell a green chili based on Anaheim-like chilis that grow out here. Yes it is confusing.
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Spicy bum alert!
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@Alex said in Iron Chef WAYCT - What Are You Cooking Today:
Kira wanted a pizza oven for Christmas, so I got her a Gozney Roccbox though somehow I still ended up doing the cooking
Doughballs made
Only got pics of 2/6 pizzas overall pretty good but know how to improve next time
We need to talk about that pizza oven @Alex ! I am eyeing for one for quite a while and am still unsure... was thinking about Ooni. Pizza looks great! Happy with the results? Nice Miso assortment in your fridge
