Iron Chef WAYCT - What Are You Cooking Today
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Quick post workout meal.
Ground bison/onion, fried eggs, kimchi and topped with Fly by Jing Sichuan Chili Crisp
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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.
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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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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.
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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.....
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@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....:-)
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Sounds lovely. I’ve enjoyed making Julia Child’s recipes for both bouef and coq.
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@Giles The menu, table setting, and leftovers look great. Good job.
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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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Ajitama (味玉) (boiled eggs marinaded in a sauce). Ajitama is actually a short name for Ajitsuke Tamago which means seasoned eggs.
"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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Hi guys. The holiday called March 8th has passed. Another meat frying
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@Giles are these the same marinated eggs they serve on ramen? Did you make yours soft boiled or hard boiled?
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We made Moussaka last night. Lamb Ragu spread over layers of thinly sliced and sautéed eggplant. Then topped with a yogurt and feta sauce with egg whipped in so it sets when baking.
