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    Iron Heart Fall/Winter 2025 Live Reveal - Thursday 12th of June at 1700BST

    Iron Chef WAYCT - What Are You Cooking Today

    Hobbies and Pastimes
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    • AlexA
      Alex
      IHUK Crew
      Joined:

      Cottage pie today

      Riesling for the chef, not the pie

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      last edited by Alex 1 Reply Last reply Reply Quote 7
      • AlexA
        Alex
        IHUK Crew
        Joined:

        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 1 Reply Last reply Reply Quote 8
        • northsouthdenimguyN
          northsouthdenimguy
          Haraki san Expert
          Joined:

          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 1 Reply Last reply Reply Quote 5
          • AlexA
            Alex
            IHUK Crew
            Joined:

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            last edited by 1 Reply Last reply Reply Quote 10
            • RobeOfTheMagiR
              RobeOfTheMagi
              Haraki san Expert
              Joined:

              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 1 Reply Last reply Reply Quote 0
              • northsouthdenimguyN
                northsouthdenimguy
                Haraki san Expert
                Joined:

                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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                last edited by northsouthdenimguy 1 Reply Last reply Reply Quote 4
                • Walery SmirnoffW
                  Walery Smirnoff
                  The Unwoven
                  Joined:

                  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 1 Reply Last reply Reply Quote 0
                  • GilesG
                    Giles
                    IHUK Crew
                    Joined:

                    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 ROmanR 1 Reply Last reply Reply Quote 2
                    • Tago MagoT
                      Tago Mago
                      Mod Squad
                      Joined:

                      Je ne parle pas français. Merde

                      last edited by GilesG 1 Reply Last reply Reply Quote 1
                      • Tago MagoT
                        Tago Mago
                        Mod Squad
                        Joined:

                        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 1 Reply Last reply Reply Quote 0
                        • GilesG
                          Giles
                          IHUK Crew
                          @Tago Mago
                          Joined:

                          @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 1 Reply Last reply Reply Quote 2
                          • mclaincauseyM
                            mclaincausey
                            見習いボス
                            Joined:

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

                            Think it, be it.

                            last edited by 1 Reply Last reply Reply Quote 0
                            • GilesG
                              Giles
                              IHUK Crew
                              Joined:

                              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 1 Reply Last reply Reply Quote 0
                              • GilesG
                                Giles
                                IHUK Crew
                                Joined:

                                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 1 Reply Last reply Reply Quote 6
                                • ROmanR
                                  ROman
                                  Haraki san Prodigy
                                  @Giles
                                  Joined:

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

                                  last edited by 1 Reply Last reply Reply Quote 0
                                  • endoE
                                    endo
                                    見習いボス
                                    Joined:

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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 1 Reply Last reply Reply Quote 4
                                    • mclaincauseyM
                                      mclaincausey
                                      見習いボス
                                      Joined:

                                      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

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                                      Think it, be it.

                                      last edited by 1 Reply Last reply Reply Quote 5
                                      • FilsonF
                                        Filson
                                        Joined:

                                        Udon noodles with shrimps in teriyaki sauce.
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                                        last edited by 1 Reply Last reply Reply Quote 1
                                        • GilesG
                                          Giles
                                          IHUK Crew
                                          Joined:

                                          Ajitama (味玉) (boiled eggs marinaded in a sauce). Ajitama is actually a short name for Ajitsuke Tamago which means seasoned eggs.

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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 jordanscollectedJ 1 Reply Last reply Reply Quote 3
                                          • Walery SmirnoffW
                                            Walery Smirnoff
                                            The Unwoven
                                            Joined:

                                            Hi guys. The holiday called March 8th has passed. Another meat frying
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                                            last edited by 1 Reply Last reply Reply Quote 2
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