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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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  • 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
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    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
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                                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
                                      • jordanscollectedJ
                                        jordanscollected
                                        啓蒙家
                                        @Giles
                                        Joined: 13 Nov 2018

                                        @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.

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

                                        last edited by 13 Mar 2025, 17:42 1 Reply Last reply Reply Quote 0
                                        • G
                                          Giles
                                          IHUK Crew
                                          Joined: 22 Sept 2009

                                          Yeah, I use the mushroom soy a lot. And my current in-stock Sake isn't Sake, but the Taiwanese equiv.......

                                          IMG_2837.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 13 Mar 2025, 17:48 1 Reply Last reply Reply Quote 0
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