Iron Chef WAYCT - What Are You Cooking Today

[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

[goosehd]

@Giles I may add that to next years planting. Thank you ️

[Giles]

Apparently, they are at max Scoville, when they are yellow. Don't wait for them to turn.....

[goosehd]

@Giles where’s the fun in that

[goosehd]

Carolina Reapers

[Giles]

Ouch

[Bridger]

@goosehd Looks like a early morning swim in the pacific

[goosehd]

The more shrivelled they are, the hotter. Those are approaching 2.2 million Scoville

[Bridger]

@goosehd said in Iron Chef WAYCT - What Are You Cooking Today:

The more shrivelled they are, the hotter.

That's what he said

Great inspiration for the aging man!

Move over let's joust