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Iron Chef WAYCT - What Are You Cooking Today

Hobbies and Pastimes
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  • G
    goosehd
    Mod Squad
    @Chap
    Joined: 8 Apr 2016

    @Chap That is beautiful beef!!!

    "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

    last edited by 17 Jan 2025, 19:48 C 1 Reply Last reply 17 Jan 2025, 20:00 Reply Quote 1
    • C
      Chap
      見習いボス
      Joined: 24 May 2016

      Still Veganuary... Shoyu Ramen with fried Tofu

      IMG_6360.jpeg

      IMG_6358.jpeg

      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 17 Jan 2025, 19:49 1 Reply Last reply Reply Quote 3
      • C
        Chap
        見習いボス
        @goosehd
        Joined: 24 May 2016

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

        @Chap That is beautiful beef!!!

        Thanks @goosehd that's Wagyu from a local breeder here in Austria.They are very smallish but always deliver great quality .

        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 17 Jan 2025, 20:00 1 Reply Last reply Reply Quote 1
        • A
          Alex
          IHUK Crew
          @Chap
          Joined: 28 Sept 2009

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

          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 😉

          Very happy afer one use - I did a lot of research on Ooni vs Gozney, and I fell for the Gozney. Their loyal community sort of reminded me of Iron Hear fans, in a very different way. I love how they have so many chef partners that do content for them becuase they love the ovens, not because they are paid, etc etc. I got the Roccbox because it is the entry level one, and we are learning a new thing, but the more expensive range are beautiful too. The Dome, for eg, if money was no object looks stunning IMO and is a great dual fuel outdoor oven. I also ate at a restaurant in London (FKABAM) the other day, and everything they serve is cooked in a custom Gozney Dome, and that pushed me over the edge.

          Screenshot 2025-01-18 at 08.10.59.png

          Screenshot 2025-01-18 at 08.09.31.png

          last edited by 18 Jan 2025, 08:11 C F 2 Replies Last reply 18 Jan 2025, 09:18 Reply Quote 1
          • C
            Chap
            見習いボス
            @Alex
            Joined: 24 May 2016

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

            Gozney

            Thank you very much @Alex will have a closer look at Gozney, there seams to be a dealer in Vienna... we only did pizza in our Falcon so far which goes up to 300° C so this is definitely next level.

            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 18 Jan 2025, 09:18 N 1 Reply Last reply 20 Jan 2025, 12:48 Reply Quote 0
            • G
              Giles
              IHUK Crew
              Joined: 22 Sept 2009

              After about 12 hours on the stove, it is nearly ready 🙂

              IMG_2459.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 18 Jan 2025, 17:13 G 1 Reply Last reply 18 Jan 2025, 17:19 Reply Quote 2
              • G
                goosehd
                Mod Squad
                @Giles
                Joined: 8 Apr 2016

                @Giles How hot is it? 🙂

                "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                last edited by 18 Jan 2025, 17:19 1 Reply Last reply Reply Quote 0
                • G
                  Giles
                  IHUK Crew
                  Joined: 22 Sept 2009

                  FH.....

                  Which is a known measure of heat in our family. It tends towards the extreme right on the Scoville scale.......

                  "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 18 Jan 2025, 17:19 1 Reply Last reply Reply Quote 2
                  • M
                    mclaincausey
                    見習いボス
                    Joined: 12 Apr 2013

                    Carne adobada, frijoles charros, Spanish rice.

                    Gotta make your chili powders fresh for the best results.

                    IMG_6473.jpeg IMG_6475.jpeg IMG_6478.jpeg
                    IMG_6480.jpeg IMG_6483.jpeg

                    Think it, be it.

                    last edited by 19 Jan 2025, 00:37 1 Reply Last reply Reply Quote 4
                    • B
                      Brodie
                      Haraki san Student
                      Joined: 19 Mar 2023

                      All this pizza talk inspired me to fire up the pizza oven on a cold winter night yesterday. Glad I did, all the pies hit the spot.

                      IMG_3504.jpeg

                      IMG_3687.jpeg

                      IMG_3399.jpeg

                      last edited by Brodie 19 Jan 2025, 19:27 1 Reply Last reply Reply Quote 7
                      • B
                        Brian
                        Joined: 24 Nov 2022

                        IMG_7833.jpeg
                        Lamb shoulder yesterday on the mini bbq/smoker thing that was $20 on sale
                        The bag of charcoal cost more

                        last edited by 19 Jan 2025, 23:44 1 Reply Last reply Reply Quote 3
                        • F
                          flannel slut
                          Raw and Unwashed
                          Joined: 21 Feb 2022

                          ravioli carbonara? They were delicious!
                          IMG_0559.jpeg
                          IMG_0267.jpeg

                          last edited by 20 Jan 2025, 00:53 1 Reply Last reply Reply Quote 6
                          • R
                            ROman
                            Haraki san Prodigy
                            Joined: 5 Jan 2015

                            @Brodie pizzas look great.
                            @flannel-slut ravioli carbonara looks excellent.

                            last edited by 20 Jan 2025, 01:38 1 Reply Last reply Reply Quote 3
                            • N
                              Nocturama
                              Haraki san Prodigy
                              @Chap
                              Joined: 1 Jan 2023

                              @Chap - I was discussing this conundrum at the weekend with my nephew - at least in terms of the smaller ovens.

                              For the record I have a gas Ooni.

                              My brother has a wood/pellet Ooni, but my nephew was recently gifted a gas Gozney, so he has used both a fair bit.

                              His thoughts were 1) that having the gas option is so much more flexible/convenient compared to needing to feed and maintain the fire, as authentic as that option may be, but when the pizza cooks so quickly, the source of the flame has negligible impact on the end product (his view), and 2) that the Roccbox has a thicker stone and therefore takes longer to heat up but then maintains the heat better so that you have less wait time (for reheating) between pizzas.

                              His preference was that the Gozney was the better option for his circumstances.

                              Your purchasing options may also be swayed by thoughts on pizza sizes - this may be determined by whether you are cooking 1 per person or producing pizzas to share, for instance. My oven is for 12” - I think the larger option gives you more flexibility and longevity, and I would go that route if I was buying again.

                              YMMV, just try to consider how you’ll use it. 👍

                              #JustStopCrocs

                              last edited by 20 Jan 2025, 12:48 C 1 Reply Last reply 20 Jan 2025, 18:01 Reply Quote 1
                              • F
                                Freeman
                                IHUK Crew
                                @Alex
                                Joined: 9 Jan 2023

                                @Alex how was it?! I've been wanting to go a couple of years now.

                                last edited by 20 Jan 2025, 16:48 A 1 Reply Last reply 20 Jan 2025, 21:12 Reply Quote 0
                                • C
                                  Chap
                                  見習いボス
                                  @Nocturama
                                  Joined: 24 May 2016

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

                                  @Chap - I was discussing this conundrum at the weekend with my nephew - at least in terms of the smaller ovens.

                                  For the record I have a gas Ooni.

                                  My brother has a wood/pellet Ooni, but my nephew was recently gifted a gas Gozney, so he has used both a fair bit.

                                  His thoughts were 1) that having the gas option is so much more flexible/convenient compared to needing to feed and maintain the fire, as authentic as that option may be, but when the pizza cooks so quickly, the source of the flame has negligible impact on the end product (his view), and 2) that the Roccbox has a thicker stone and therefore takes longer to heat up but then maintains the heat better so that you have less wait time (for reheating) between pizzas.

                                  His preference was that the Gozney was the better option for his circumstances.

                                  Your purchasing options may also be swayed by thoughts on pizza sizes - this may be determined by whether you are cooking 1 per person or producing pizzas to share, for instance. My oven is for 12” - I think the larger option gives you more flexibility and longevity, and I would go that route if I was buying again.

                                  YMMV, just try to consider how you’ll use it. 👍

                                  Thank you very much for sharing your thoughts @Nocturama very helpful. My first idea was a wood/pellet Ooni because I thought having a fire is the real deal, more authentic, better results. But it looks like a gas fired oven has many advantages. We do pizza quite often, I want to do make it also in winter without spending too much time outside handling with wood or pellets. I want to have the perfect temperature very quick and I only need it for a short time. We usually make three pizzas in a row sharing them.

                                  What are your favorite dough recipes? @Alex @Brodie @Nocturama ? My go-to is 48 hours Biga which works usually perfect for me regarding my schedule.

                                  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 Chap 20 Jan 2025, 18:01 B 1 Reply Last reply 20 Jan 2025, 18:15 Reply Quote 0
                                  • B
                                    Brodie
                                    Haraki san Student
                                    @Chap
                                    Joined: 19 Mar 2023

                                    @Chap Can confirm what @Nocturama has observed. We had a gas fueled Ooni for years, and recently upgraded to a big wood-fired oven. I bought it mostly because I do a lot of BBQ'ing on an offset smoker, so I have plenty of wood around, and I really enjoy working a fire. Per my research, I didn't expect there to be any smoky or wood flavor added when using the new oven, and after using it for 18 months, I can confirm that that's the case, and there is no added flavor by burning a live fire. Like I said though, I didn't buy it for that reason, so no problem at all for me.

                                    As far as dough, I'm always messing around with different flour and hydration levels, etc...but my go-to is the Tony Gemignani recipe from his book, which is a 48 hour Poolish recipe...but I bump the hydration up to 70%. Develops good flavor, and cooks well on my ovens. But as mentioned, I'm always experimenting...trying to unlock the next level 🙂

                                    last edited by 20 Jan 2025, 18:15 C 1 Reply Last reply 20 Jan 2025, 18:23 Reply Quote 0
                                    • C
                                      Chap
                                      見習いボス
                                      @Brodie
                                      Joined: 24 May 2016

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

                                      Tony Gemignani

                                      Thanks @Brodie will have a look for the Tony Gemignani. My recent game changer was when I switched to Caputo flour. But you are right, there is always a next level...

                                      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 20 Jan 2025, 18:23 1 Reply Last reply Reply Quote 1
                                      • N
                                        Nocturama
                                        Haraki san Prodigy
                                        Joined: 1 Jan 2023

                                        I’ve primarily used the Ooni recipe/app for a basic dough, and used the PizzApp+ app when trying to get a little funky…with mixed results!
                                        I’ve been looking into @vitoiacopelli on YouTube - heard good things about his doughs (including biga and poolish).
                                        Start with lower % hydration and work your way up!

                                        #JustStopCrocs

                                        last edited by 20 Jan 2025, 19:16 1 Reply Last reply Reply Quote 0
                                        • A
                                          Alex
                                          IHUK Crew
                                          @Freeman
                                          Joined: 28 Sept 2009

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

                                          @Alex how was it?! I've been wanting to go a couple of years now.

                                          was pretty good man. Think you would love it

                                          last edited by 20 Jan 2025, 21:12 1 Reply Last reply Reply Quote 1
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