Iron Chef WAYCT - What Are You Cooking Today
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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.
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Last nights Molho Pardo
lunch ist just some tomatoes, olives, anchovies, garlic, lemon and olive oil
