Iron Chef WAYCT - What Are You Cooking Today

[Giles]

6 x 4cm thick Sirloins Sous Viding before they hit the BBQ for searing later on today.......

[catdad1]

@Giles looks like we had the same idea today

[endo]

Grilled sea bass, Caponata and Cote du Rhone

[Giles]

#shitlife

[Karol]

Going Hungarian. In Poland it’s called Leczo.

[Karol]

Now reducing that bottle of wine approx 90% and after that adding the passata.

And I should come clean. The real Hungarians will probably be appalled seeing all of this.
It’s just a polish recipe that every local is associating with Hungary.

[Karol]

The final result.

[hjl360]

Last nights Mapo Tofu

[ChrisC]

@hjl360 love mapo tofu, I don't know why it's not bigger in the UK but you rarely see it over here

[hjl360]

@ChrisC agree! Sichuan food is my favorite but most UK Chinese takeaway is the usual sweet n slop stuff, great to settle the cravings but rarely the real deal.

Jinli in Camden isn't too far for me I've had some great meals there, give it a go if your ever in London, the trotters are

Anyway this is the recipe I used to learn to make it and now do so regularly

https://thewoksoflife.com/ma-po-tofu-real-deal/

[Vik]

@hjl360 said in Iron Chef WAYCT - What Are You Cooking Today:

Last nights Mapo Tofu

Mapo Tofu mentioned - I'm just going to sit and wait until @JoshC and @Ross enter the chat

[jordanscollected]

@hjl360 the first time I made this added way too much Szechuan peppercorn and I could feel my mouth for half the meal. Fully worth it.

[hjl360]

@jordanscollected easy mistake to make!! I usually buy a big bag and they last for best part of a year, losing potency as time goes by and more and more needed in each dish, I have forgotten to adjust quantity when going to a fresh bag before and it can make a meal a bit crazy

[ChrisC]

@hjl360 Ah nice one! Cheers for the recipe

[goosehd]

[goosehd]

[goosehd]

[Brian]

Chicken bacon leek parcels

[Brian]

Turned out ok

[Giles]

Chilli con carne.....