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Iron Chef WAYCT - What Are You Cooking Today

Hobbies and Pastimes
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  • W
    wjw
    Haraki san Student
    Joined: 28 Jan 2025

    Followed up with smoked wings
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    36 777S-21
    36 777SST
    35 634S-ib-c
    XXXL IHSH-293-OD
    XXXL IHSH-130-GB
    XXXL IHSH-337

    last edited by 10 Feb 2025, 01:54 1 Reply Last reply Reply Quote 2
    • W
      Walery Smirnoff
      The Unwoven
      Joined: 15 May 2023

      Hi all! Made a Central Asian beef dish again this weekend. This is Uzbek pilaf. It was a success with beer!))
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      last edited by 10 Feb 2025, 06:49 1 Reply Last reply Reply Quote 7
      • E
        endo
        見習いボス
        Joined: 29 May 2020

        Looks good @Walery-Smirnoff 😋

        si tacuisses

        last edited by 10 Feb 2025, 07:09 1 Reply Last reply Reply Quote 0
        • W
          Walery Smirnoff
          The Unwoven
          Joined: 15 May 2023

          It’s nice and cheerful to cook in the cold. My wife constantly struggles with vodka. I had to increase my dose of beer)

          last edited by 10 Feb 2025, 07:13 1 Reply Last reply Reply Quote 2
          • A
            Alex
            IHUK Crew
            Joined: 28 Sept 2009

            Cottage pie today

            Riesling for the chef, not the pie

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            last edited by Alex 16 Feb 2025, 15:56 1 Reply Last reply Reply Quote 7
            • A
              Alex
              IHUK Crew
              Joined: 28 Sept 2009

              Oven ready, but wetter than I’d like but I’m hungry and got impatient making the ragu

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              last edited by 16 Feb 2025, 18:10 1 Reply Last reply Reply Quote 8
              • N
                northsouthdenimguy
                Haraki san Expert
                Joined: 27 Nov 2022

                Quick post workout meal.

                Ground bison/onion, fried eggs, kimchi and topped with Fly by Jing Sichuan Chili Crisp

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                Instagram @northsouthdenimguy

                last edited by 16 Feb 2025, 18:45 1 Reply Last reply Reply Quote 5
                • A
                  Alex
                  IHUK Crew
                  Joined: 28 Sept 2009

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                  last edited by 16 Feb 2025, 19:17 1 Reply Last reply Reply Quote 10
                  • R
                    RobeOfTheMagi
                    Haraki san Expert
                    Joined: 15 Apr 2024

                    Looks delicious Alex!

                    When I see peas, I always have to think of chips and mushy peas that kept me alive as a broke exchange student at NTU.

                    last edited by 16 Feb 2025, 19:27 1 Reply Last reply Reply Quote 0
                    • N
                      northsouthdenimguy
                      Haraki san Expert
                      Joined: 27 Nov 2022

                      The wife is under the weather today, so you guys get the I’m bored cooking for myself photos. Tenderloin and some simple cracked pepper, parsley and butter pasta.

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                      Instagram @northsouthdenimguy

                      last edited by northsouthdenimguy 16 Feb 2025, 23:55 1 Reply Last reply Reply Quote 4
                      • W
                        Walery Smirnoff
                        The Unwoven
                        Joined: 15 May 2023

                        Hello guys. It’s always more pleasant for me to cook when there is a bottle of good wine or good beer nearby. I recommend it.

                        last edited by 17 Feb 2025, 05:51 1 Reply Last reply Reply Quote 0
                        • G
                          Giles
                          IHUK Crew
                          Joined: 22 Sept 2009

                          So, if you had being paying attention, you would know that I have been practising making boeuf bourguignon for Paula's Not-a-Supper-Club gathering tonight.

                          It was veto'd, so I have made Coq au Vin instead.

                          I'm basically the hired help, so had nothing to do with anything else that has been going on. So meunus, tables etc, nothing to do with me.....

                          Café de Gilles.jpg

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                          "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 27 Feb 2025, 18:26 R 1 Reply Last reply 28 Feb 2025, 01:57 Reply Quote 2
                          • T
                            Tago Mago
                            Mod Squad
                            Joined: 16 Jan 2021

                            Je ne parle pas français. Merde

                            last edited by 27 Feb 2025, 18:28 G 1 Reply Last reply 27 Feb 2025, 18:33 Reply Quote 1
                            • T
                              Tago Mago
                              Mod Squad
                              Joined: 16 Jan 2021

                              I don’t want to upset @Alex so I won’t share tonight’s meal. Suffice to say it combines two of Germany’s greatest contributions to fine dining - sausage and sauerkraut

                              last edited by 27 Feb 2025, 18:32 1 Reply Last reply Reply Quote 0
                              • G
                                Giles
                                IHUK Crew
                                @Tago Mago
                                Joined: 22 Sept 2009

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

                                Je ne parle pas français

                                Nor me, that is how you know I did not do the menu....:-)

                                "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 27 Feb 2025, 18:33 1 Reply Last reply Reply Quote 2
                                • mclaincauseyM
                                  mclaincausey
                                  見習いボス
                                  Joined: 12 Apr 2013

                                  Sounds lovely. I’ve enjoyed making Julia Child’s recipes for both bouef and coq.

                                  Think it, be it.

                                  last edited by 27 Feb 2025, 18:58 1 Reply Last reply Reply Quote 0
                                  • G
                                    Giles
                                    IHUK Crew
                                    Joined: 22 Sept 2009

                                    I'm still doing Raymond 🙂

                                    "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 27 Feb 2025, 19:01 1 Reply Last reply Reply Quote 0
                                    • G
                                      Giles
                                      IHUK Crew
                                      Joined: 22 Sept 2009

                                      I'm in the kitchen eating the leftovers....

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                                      "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 27 Feb 2025, 19:55 1 Reply Last reply Reply Quote 6
                                      • R
                                        ROman
                                        Haraki san Prodigy
                                        @Giles
                                        Joined: 5 Jan 2015

                                        @Giles The menu, table setting, and leftovers look great. Good job.

                                        last edited by 28 Feb 2025, 01:57 1 Reply Last reply Reply Quote 0
                                        • E
                                          endo
                                          見習いボス
                                          Joined: 29 May 2020

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                                          Ribollita with homemade mixed-grain rye bread and a glas of Primitivo, the so called cucina povera.

                                          si tacuisses

                                          last edited by endo 3 Jan 2025, 17:24 1 Mar 2025, 17:23 1 Reply Last reply Reply Quote 4
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