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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:

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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.....

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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
                                      • jordanscollectedJ
                                        jordanscollected
                                        啓蒙家
                                        @Giles
                                        Joined:

                                        @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 GilesG 1 Reply Last reply Reply Quote 0
                                        • jordanscollectedJ
                                          jordanscollected
                                          啓蒙家
                                          Joined:

                                          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.

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

                                          last edited by 1 Reply Last reply Reply Quote 3
                                          • GilesG
                                            Giles
                                            IHUK Crew
                                            @jordanscollected
                                            Joined:

                                            @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.

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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 jordanscollectedJ 1 Reply Last reply Reply Quote 0
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