Iron Chef WAYCT - What Are You Cooking Today

[endo]

Love cucumber salat and often do this one. Can I have your Mrs's recipe please @flannel-slut?

[flannel slut]

@endo happy to good sir. She does not measure when cooking but broke it down best she could….
-Thinly sliced cucumber
-40/60 water to regular vinegar (I asked if rice wine for this part but animatedly said, “are you kidding? Rice wine is expensive and we use a lot to cover all the cucumber)
-Sugar to taste (should be balanced between not too sweet but enough to knock back some of that vinegar sharpness)
-soak for 30 minutes to an hour then fully drain

finish off with:
Sliced Thai chili and cilantro
Juice of 1/2 a lime per cucumber
sugar and fish sauce to taste

really wish I could give you accurate measurements on this last part but she just kept shrugging and said “to taste… it’s his preference”

[endo]

please thank her very much. Will try and report.

[flannel slut]

@endo 🫶

[mclaincausey]

Perhaps not the best place to share this but this I watched on a flight home last night and it’s amazing. @jordanscollected i think you would appreciate.

[jordanscollected]

@mclaincausey I watched this episode awhile back but I can't recall how I stumbled across it. When we ate at "Molly's rise and Shine" (same owner as Turkey and the Wolf) last time we were in NOLA, Mason Hereford came outside to walk his dog and I couldn't think of anything witty to say, so I just stood there looking dumb.

[mclaincausey]

@jordanscollected haha nice. Yeah that place is sweet (see below). I think he’d be completely down to earth.

[jordanscollected]

@mclaincausey oh he would. I'm over stating my lack of "something to say", he popped out the door and was walking quickly by. When i first went to Turkey and the wolf, it was still a the stage of "lines down the block before it opened" status, and he came outside and said hello to everyone and reminded up to remain calm and deal with the wait.

[mclaincausey]

Nice. Still haven’t been there, just Molly’s and only once. Itching to get back to NOLA, I am in probably the biggest gap I’ve ever had in my whole life getting back there. My friends just hit up the icehouse in Nashville.

[jordanscollected]

@mclaincausey we're itching too, but are tied to the farm thus unable to travel together for the foreseeable future.

did not know about the icehouse in Nashville

[mclaincausey]

@jordanscollected said in Iron Chef WAYCT - What Are You Cooking Today:

@mclaincausey we're itching too, but are tied to the farm thus unable to travel together for the foreseeable future.

did not know about the icehouse in Nashville

Yep here it is : https://www.turkeyandthewolficehouse.com/

As atonement for my rambling OT, some trash food: a burrito with a cheese skirt smothered in sauces:

[jordanscollected]

@mclaincausey I am naming that dish "The Fetal Position" as that's how I picture myself after eating a cheese smothered burrito

[mclaincausey]

@jordanscollected yeah that’s basically what happened #gutBomb

[Ikeaparty]

First yaki night of the year

[Brian]

Arancini from the left over mushroom risotto from the dinner 2 nights ago

[Giles]

I am cooking steaks tonight. P saw how thick they were, and asked in a girly whingey sort of way "can I have a minute steak liked we had at LAX?

So I got the rolling pin out and voila......

[jordanscollected]

@Giles that was the correct response.

[Giles]

Because I am knackered, and P is out of town, all I could be bothered to make was an omelette. Quite a lot in it, but the star turn is Chorizo that Eddie from Aitora gave me when we were in Galicia recently.....