Iron Chef WAYCT - What Are You Cooking Today

[Giles]

Sous Vided Rib Eye
Hasselbacks
Lettuce

[dirtyframer]

@Giles this is a buddy of mine this morning about 15 minutes from my door- 24lber

[Giles]

That is an absolute beaut……

The fins and tail are immaculate

[Chap]

@Giles what we use instead: Local Char

[Sage954]

This hot sauce hits. Steak, cauliflower…

[Chap]

Breaded catfish

[Giles]

Salting a couple of fillets of Bass (just to draw the water out and firm them up), I caught recently.....

[Chap]

@Giles did the same with the catfish, think that’s something I learned from you

[Giles]

And I learned it from Hugh Fearnley-Whittingstall....

Next stop, the frying pan.....

[wjw]

@Giles does that work well on all fish? How long does it sit in salt? And just rinse and pat dry after?

[Giles]

I leave it for about 15/20 mins. Wash the salt off and pat dry....Firms the flesh up a lot,......

[Giles]

[wjw]

Thank you. I'm going to try that on my next filet

[flannel slut]

Chili and lime corn ribs w lots of beer

[Giles]

And @Madame-Buttonfly thought I did roast chicken last night because I know how much she likes it. But actually, it was because we had no more stock left in the freezer

[Giles]

[jordanscollected]

Indian spiced skirt steak seared in beef tallow
Basmati rice with peas
Homemade pickles and tomato salad
Duck egg Mayo.

[Giles]

Cranking up the Scovilles….

[goosehd]

@Giles which pepper is that for future reference and how is the flavour?

[Giles]

Aji Limon......Not tasted anything but Scoville yet