Iron Chef WAYCT - What Are You Cooking Today
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Strip with a mustard au poivre demi and balsamic caramelized onions, scallops, broccoli potatoes, asparagus
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Weather has finally cooperated on a weekend. Smoke's in the air for the first time this year.
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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.
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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.
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@Brodie bad ass Mill Scale Pit!!! Living the dream
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@SourPower Thanks! The thing is a beast...so much fun to use.
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Made Italian Roofies for tomorrow
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Steak frites with bordelaise sauce. I don't normally deep fry my frites but I'm trying to use some things up (we're moving house in about a year) and had a jug of oil calling my name from the pantry.
“Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman
@zeebeeleather
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Mushroom, leek and bacon quiche - just out of the oven. I used a new recipe for the pie crust that called for a little cold vodka. Hopefully it works out.
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