Iron Chef WAYCT - What Are You Cooking Today
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@Alex said in Iron Chef WAYCT - What Are You Cooking Today:
@Giles yes please
Yes please what?
Make me some or give me a taste?
I will be making loads more...I want to perfect this cowboy.....
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@Tago-Mago said in Iron Chef WAYCT - What Are You Cooking Today:
@Giles do you ship to Germany?
Yes.....
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Never heard of “cowboy candy” but nodded enthusiastically to the ingredients used. Almost reminds me of a sweet and salty dipping sauce my in laws use w under ripe mangos, called Nam Pla Waan
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@Tago-Mago …be careful when Giles is playing with peppers. He and Alex are some of the few people I know who really like hot
"I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)
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@seawolf said in Iron Chef WAYCT - What Are You Cooking Today:
@Giles Do you do the whole canning thing, or are you just keeping it in mason jars in the fridge?
No I dont do the whole canning thing.
I sterilise the jars and keep them in a store cupboard, not even the fridge. If I dont think I will eat the stuff in a reasonable period, I seal the pickle/chutney/jam by pouring white candle wax onto the jars contents. But in all honesty, I have kept some stuff for years with no seal with no ill effects.
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Paula and a group of her girl friends had started doing a sort of suppery club (though they refuse to call it that). Idea is, they pick a theme and then one or two of them cook for the rest. The next instalment is French themed and at our house. Guess who has been coerced into doing some/all of the cooking....
I've chosen to do Beef Bourguignon for the main. I have never done it before, so I am doing a test run today.
Not happy with the cut of beef I chose, will fix that easily. Also could not find pearl onions, so substituted shallots. They won't work because they break down, so need to fix that too.....
"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
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Boeuf Bourguignon is on our list quite regularly. Beef looks great maybe a tad smaller chunks and I roast it very dark at the beginning, are these fresh or canned mushrooms? Shallots or fresh onions are ok I never used pearl onions... some flour to get a good texture for the gravy? Tomato paste?
