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Iron Chef WAYCT - What Are You Cooking Today

Hobbies and Pastimes
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  • 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

        IMG_3222.JPG
        IMG_3223.JPG

        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

          IMG_3225.jpeg

          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

            IMG_3283.jpeg

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

              IMG_3228.jpeg
              IMG_3227.jpeg

              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.

                  IMG_3299.jpeg
                  IMG_3300.jpeg

                  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

                      IMG_2758.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 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
                            • M
                              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....

                                  IMG_2759.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 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

                                      IMG_5295.jpg

                                      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
                                      • M
                                        mclaincausey
                                        見習いボス
                                        Joined: 12 Apr 2013

                                        This was the best damn steak I have had in a long time. Did a reverse sear on it after a 24 hour dry brine, and grated some horseradish on it. The rich, beefy flavor was incredible. Two of these monsters was more than four of us could eat.

                                        Best part is we still have two more!

                                        https://brunsonmeats.com/collections/all-products-excluding-route/products/ribeye-bone-in

                                        IMG_7386.jpeg

                                        Think it, be it.

                                        last edited by 4 Mar 2025, 12:43 1 Reply Last reply Reply Quote 5
                                        • FilsonF
                                          Filson
                                          Joined: 2 Feb 2025

                                          Udon noodles with shrimps in teriyaki sauce.
                                          e02b22de-11fb-4e6e-b366-60c2e34d1b3b.jpg

                                          last edited by 5 Mar 2025, 12:05 1 Reply Last reply Reply Quote 1
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