Iron Chef WAYCT - What Are You Cooking Today

[RobeOfTheMagi]

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.

[northsouthdenimguy]

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.

[Walery Smirnoff]

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.

[Giles]

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.....

[Tago Mago]

Je ne parle pas français. Merde

[Tago Mago]

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

[Giles]

@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....:-)

[mclaincausey]

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

[Giles]

I'm still doing Raymond

[Giles]

I'm in the kitchen eating the leftovers....

[ROman]

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

[endo]

Ribollita with homemade mixed-grain rye bread and a glas of Primitivo, the so called cucina povera.

[mclaincausey]

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

[Filson]

Udon noodles with shrimps in teriyaki sauce.

[Giles]

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

[Walery Smirnoff]

Hi guys. The holiday called March 8th has passed. Another meat frying

[jordanscollected]

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

[jordanscollected]

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.

[Giles]

@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.

[jordanscollected]

@Giles I rarely have Sake around but I'll need to change that and try this recipe. I like using the Dark Mushroom flavored soy sauce for about 1/3 of the soy in the recipe. such a delicious meal addition to have around.