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Iron Chef WAYCT - What Are You Cooking Today

Hobbies and Pastimes
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  • 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

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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 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

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                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.

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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 9 Mar 2025, 15:48 J 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
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                      last edited by 10 Mar 2025, 07:00 1 Reply Last reply Reply Quote 2
                      • J
                        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
                        • J
                          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.

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                          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

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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 13 Mar 2025, 17:26 J 1 Reply Last reply 13 Mar 2025, 17:42 Reply Quote 0
                            • J
                              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
                                • M
                                  mclaincausey
                                  見習いボス
                                  Joined: 12 Apr 2013

                                  Man I love dark mushroom soy. Umamibomb

                                  Think it, be it.

                                  last edited by 13 Mar 2025, 20:02 1 Reply Last reply Reply Quote 0
                                  • BrianB
                                    Brian
                                    Joined: 24 Nov 2022

                                    IMG_7896.jpeg

                                    Rough prepped fondant potatoes today
                                    Didn’t have a cutting ring to make them round so just a knife job on them
                                    Looked terrible tasted lovely

                                    last edited by 14 Mar 2025, 11:25 1 Reply Last reply Reply Quote 2
                                    • M
                                      mclaincausey
                                      見習いボス
                                      Joined: 12 Apr 2013

                                      Strip with a mustard au poivre demi and balsamic caramelized onions, scallops, broccoli potatoes, asparagus

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                                      Think it, be it.

                                      last edited by 16 Mar 2025, 09:40 1 Reply Last reply Reply Quote 9
                                      • B
                                        Brodie
                                        Haraki san Student
                                        Joined: 19 Mar 2023

                                        Weather has finally cooperated on a weekend. Smoke's in the air for the first time this year.

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                                        last edited by Brodie 23 Mar 2025, 21:50 SourPowerS 1 Reply Last reply 6 Apr 2025, 21:54 Reply Quote 5
                                        • B
                                          Brodie
                                          Haraki san Student
                                          Joined: 19 Mar 2023

                                          Back on that pizza grind..
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                                          Did a margherita, a Rosa (stolen from Bianco), a New Yorker (from Gemignani), and a Carbonara (stolen from the Internet). Wife's favorite was the New Yorker (as always, not sure anything will ever beat that for her). And mine might have been the Carbonara...first time we tried it, and I really liked it.

                                          last edited by 6 Apr 2025, 01:54 1 Reply Last reply Reply Quote 12
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