Iron Chef WAYCT - What Are You Cooking Today

[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

[jordanscollected]

@Ikeaparty this is a relief to hear. I always feel like I made yet another crust moisture or temp control mistake, or i worked too much flour into the process to make the launch easier. I won't give up on the Ooni as it was a gift and it still functions, but knowing it's not just me helps.

[goosehd]

In the process of making a citrus marmalade (limes, oranges, lemons, grapefruit):

Reduction

Flavourful bits (Demerara sugar and candied ginger)

[Ikeaparty]

PInk salmon season is in full swing here, can keep 4 a day right now, been making copious amounts of Ikura. The Ikura Don has salmon I bought from the Japanese grocery store since pinks arent really great eating especially for sashimi, just in case anyone from Vancouver sees this and thinks I am going to make myself sick from pink salmon sashimi

[Tago Mago]

@goosehd time for a new avatar. Paddington Bear seems very apropos

[Ikeaparty]

Today on how can I use salmon, I cured three pink salmon, two male (orange) one female (light orange/white) in brown sugar and salt 60/40 for two hours, then dried in the fridge on a wire rack for 13 hours then dropped off at my friend's house and he smoked them at 165 for 4.5 hours brushing with maple syrup every 90 minutes.. so good I went out fishing again tonight to bring some to colleagues in Croatia next week

[twin]

Home made today. The Sause cooked at Baumans,

[mclaincausey]

It’s fall so the Colorado Pueblo and New Mexico Hatch chiles are in season. I smoked some pork on apple wood and then made a New Mexico green chile stew with some fresh roasted Pueblo Big Beto and Hatch er.. Hatch Chiles. It tastes great but as with most stews we will truly know where it lands after some more time.

And @twin we went a similar route last night with homemade spaghetti and meatballs.