Iron Chef WAYCT - What Are You Cooking Today
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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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@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
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@goosehd said in Iron Chef WAYCT - What Are You Cooking Today:
Was saying to Laura yesterday that I could live on a Mediterranean diet
And, did she get the hint?
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These things have made my year -
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Pan-seared rare elk tenderloin after today’s workout. Had some fruit and sourdough with it as well, just not pictured.
lunch ist just some tomatoes, olives, anchovies, garlic, lemon and olive oil
