Iron Chef WAYCT - What Are You Cooking Today

[JDelage]

I’m also bringing a peach / mint salad. There will be lambchops and a mint anaro cocktail…

[seawolf]

@JDelage peach and mint sounds amazing. Is there some lime juice in there as well?

[JDelage]

No, it has a balsamic / honey reduction with sumac, but I've seen some recipes online for similar salads that do incorporate lime.

[seawolf]

@JDelage that sounds lovely!

[Alex]

Sumac such a great replacement for citrus. I wonder how ground dried black lime would work too

[seawolf]

Ever head of or seen finger limes? They have such an interesting presence.

[Alex]

@seawolf yeah, they grow them on Kira's island in the bahamas, we use them on sushi and in salads kind of like tobiko vibes, but surprising flavour

[seawolf]

@Alex They're fun! I've used them for all sorts of things. Anywhere you might use lime can benefit from finger lime "caviar."

[northsouthdenimguy]

Elk strip loin, eggs and sour dough for brunch

[northsouthdenimguy]

More Elk strip loin and sour dough bread/Amish Butter. Weird dinner…

Also, some salsa Verde and green sauce, both hot.

[Alex]

Steaks and my arm

[jordanscollected]

@Alex that utensil looks like it lied on its job application in the fire pic.

those are some thick frickin steaks, are they dry aged?

[mclaincausey]

Those have to be dry aged. And maybe dry brined too. Look delicious.

[flannel slut]

@Alex looks delicious and please send us the after pic of you without your eyebrows

[Alex]

@jordanscollected no, marinaded in a loose tare sauce that i thinkened up at the end.

[Ikeaparty]

Some pizza action tonight

[seawolf]

@Ikeaparty brilliant

[jordanscollected]

@Ikeaparty dang those look amazing. My entry level Ooni produces “good” pizza but I struggle to achieve “great”.

[jordanscollected]

Last night I made gluten free fried boneless chicken thighs. Marinated in a spiced buttermilk with fresh dill and served with homemade pickles.

I fried them in beef tallow we get from a friend who raises cows and chickens.

[Ikeaparty]

@jordanscollected I had an ooni before and felt the same, it was really hard to control the heat it was always just rippin even at the lowest temp. I upgraded to Gozney Arc XL last year and its alot easier, still not perfect there is a hot spot on the stone next to the flame, but the shape of the oven allows the flame to go vertical instead of horizontal