• Home
  • Recent
  • Calendar
  • Register
  • Login
  • Home
  • Recent
  • Calendar
  • Register
  • Login
Iron Heart Forum
Iron Heart Forum

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

Iron Chef WAYCT - What Are You Cooking Today

Hobbies and Pastimes
228
4.4k
1.3m
Loading More Posts
  • Oldest to Newest
  • Newest to Oldest
  • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • 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
                              • F
                                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
                                • G
                                  Giles
                                  IHUK Crew
                                  Joined: 22 Sept 2009

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

                                  IMG_2786.JPG

                                  IMG_2791.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 9 Mar 2025, 15:48 jordanscollectedJ 1 Reply Last reply 13 Mar 2025, 17:13 Reply Quote 3
                                  • W
                                    Walery Smirnoff
                                    The Unwoven
                                    Joined: 15 May 2023

                                    Hi guys. The holiday called March 8th has passed. Another meat frying
                                    20250307_181124.jpg
                                    20250307_181117.jpg
                                    20250307_182521.jpg

                                    last edited by 10 Mar 2025, 07:00 1 Reply Last reply Reply Quote 2
                                    • jordanscollectedJ
                                      jordanscollected
                                      啓蒙家
                                      @Giles
                                      Joined: 13 Nov 2018

                                      @Giles are these the same marinated eggs they serve on ramen? Did you make yours soft boiled or hard boiled?

                                      world tours:
                                      888 Fat guy chocolate WT
                                      Mad Red x2
                                      Wabidashery

                                      last edited by 13 Mar 2025, 17:13 G 1 Reply Last reply 13 Mar 2025, 17:26 Reply Quote 0
                                      • jordanscollectedJ
                                        jordanscollected
                                        啓蒙家
                                        Joined: 13 Nov 2018

                                        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.

                                        IMG_3711.jpeg
                                        IMG_3710.jpeg
                                        IMG_3709.jpeg
                                        IMG_3712.jpeg
                                        IMG_3715.jpeg

                                        world tours:
                                        888 Fat guy chocolate WT
                                        Mad Red x2
                                        Wabidashery

                                        last edited by 13 Mar 2025, 17:16 1 Reply Last reply Reply Quote 3
                                        • G
                                          Giles
                                          IHUK Crew
                                          @jordanscollected
                                          Joined: 22 Sept 2009

                                          @jordanscollected

                                          Yep. I do mine semi soft (6 mins as per below)....

                                          I can get about 8 eggs, covered by the sauce with this recipe.

                                          IMG_2835.jpg

                                          IMG_2836.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 13 Mar 2025, 17:26 jordanscollectedJ 1 Reply Last reply 13 Mar 2025, 17:42 Reply Quote 0
                                          • First post
                                            Last post
                                          Copyright Iron Heart 2022.