Iron Chef WAYCT - What Are You Cooking Today
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@AdamJ back on the charger
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Butterflied lamb shoulder on my 1984 Weber.
She still going strong
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@flannel-slut said in Iron Chef WAYCT - What Are You Cooking Today:
Still waiting for the beans to soften up. Adding water, cook down, repeat. May be a few more days yet
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I was wondering how you were making out. It helps if you shout “porra” at the beans if they’re not cooking down
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Replaced my 30? year old stovetop today.
Was all set to buy induction and had one on order. We had someone come in to service our fridge and I asked him if it was a good idea. He replied, for me it’s great because of all the $ you’ll have to spend servicing it. Hahah canceled that order and went with gas. Nothing particularly wrong with my old one except the knobs worn out and broken and I wanted more space to cook stuff.
Pretty excited about this one! -
@Brian they didn’t get in the way.
Made fried rice. -
@Chibs you have to service an induction stove top? Never had to have mine done yet.
Although Murphys Law states that it will probably fail shortly after I post this.
We don’t have gas out my way so unfortunately we don’t have a choice.
I like your new cook top
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@Rustygate37 thanks, yours is awesome & huge! I wanted induction originally. Demoed one and had a pot of water boiling in 40 seconds which was so neat! Idk.. Everyone has an opinion and I’m sure most people with inductions have zero problems.
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Yeah I don’t know the go, wish I had gas like yours though. The stars look cool.
Induction can be annoying, especially if a small amount of boiling water spills over. It just cuts it off and goes into safety modeAs for gas we don’t even have running water from a mainline so…. It’s just a pipe dream
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@flannel-slut said in Iron Chef WAYCT - What Are You Cooking Today:
I was wondering how you were making out. It helps if you shout “porra” at the beans if they’re not cooking down
I shamefully have to admit defeat. Despite 3 days soaking and the best part of 3 days cooking, I can't get the Fava to get soft enough to be nice to eat.
Back to the drawing board.......
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@Giles PORRA!! 3 day soak w a 3 day cook and still not softening? You might have been sold a bag of rocks. Regardless, my dad and vovo would have admired the effort. I think canned favas might have to be the route if there is a next time.
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Pigs ribs on the old Weber
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Grass fed Rump on the grill
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Fucking hot here in
lunch ist just some tomatoes, olives, anchovies, garlic, lemon and olive oil
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@goosehd said in Iron Chef WAYCT - What Are You Cooking Today:
@Chap yes please!! Was saying to Laura yesterday that I could live on a Mediterranean diet
Oh yeah especially during summer… dinner is opening a can of Portuguese sardines, some bread, tomatoes again and a lemon garlic sauce… and a ultra cold bottle of Friuli Pinot Grigio, of course
