Iron Chef WAYCT - What Are You Cooking Today
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@Ikeaparty brilliant
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@Ikeaparty dang those look amazing. My entry level Ooni produces “good” pizza but I struggle to achieve “great”.
world tours:
888 Fat guy chocolate WT
Mad Red x2
Wabidashery -
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.
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@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
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@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.
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In the process of making a citrus marmalade (limes, oranges, lemons, grapefruit):
Reduction
Flavourful bits (Demerara sugar and candied ginger)
"I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)
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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
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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
