Iron Chef WAYCT - What Are You Cooking Today

[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.

[Giles]

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

[mclaincausey]

Man I love dark mushroom soy. Umamibomb

[Brian]

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

[mclaincausey]

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

[Brodie]

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

[Brodie]

Back on that pizza grind..

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.

[Brodie]

And this morning we fired off a loaf of focaccia using the leftover ambient heat in the oven from last night's pizza cook. A little more dense than our normal loafs, but still tasted amazing.

[SourPower]

@Brodie bad ass Mill Scale Pit!!! Living the dream