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    Iron Heart Fall/Winter 2025 Collection Preview - Now Live

    Iron Chef WAYCT - What Are You Cooking Today

    Hobbies and Pastimes
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    • joesaintjohnJ
      joesaintjohn
      啓蒙家
      Joined:

      Seawolf, can you mail me some? Holy crap that looks amazing! I love cassoulet.

      Fat dudes need good clothes too.

      last edited by 1 Reply Last reply Reply Quote 0
      • seawolfS
        seawolf
        Mod Squad
        Joined:

        In go the onions, garlic, and more duck fat. This will cook down, and get puréed. It will be the delicious glue that holds the cassoulet together.

        “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

        @zeebeeleather

        last edited by 1 Reply Last reply Reply Quote 0
        • seawolfS
          seawolf
          Mod Squad
          Joined:

          “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

          @zeebeeleather

          last edited by 1 Reply Last reply Reply Quote 0
          • GilesG
            Giles
            IHUK Crew
            Joined:

            I need one of those square bastards…..

            "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

            last edited by 1 Reply Last reply Reply Quote 0
            • scroogenS
              scroogen
              Joined:

              What the heck. That looks so fantastic.

              last edited by 1 Reply Last reply Reply Quote 0
              • hecticH
                hectic
                Joined:

                pomme fondant (+ fillet steak)

                last edited by 1 Reply Last reply Reply Quote 0
                • seawolfS
                  seawolf
                  Mod Squad
                  Joined:

                  almost ready for assembly.  Just waiting on the beans to finish cooking.

                  “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                  @zeebeeleather

                  last edited by 1 Reply Last reply Reply Quote 0
                  • joesaintjohnJ
                    joesaintjohn
                    啓蒙家
                    Joined:

                    Seawolf, you're killing me here!!!

                    Fat dudes need good clothes too.

                    last edited by 1 Reply Last reply Reply Quote 0
                    • seawolfS
                      seawolf
                      Mod Squad
                      Joined:

                      Layers and layers. Rinse and repeat.

                      “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                      @zeebeeleather

                      last edited by 1 Reply Last reply Reply Quote 0
                      • joesaintjohnJ
                        joesaintjohn
                        啓蒙家
                        Joined:

                        Oh my geeze…SeaWolf, that shit looks amazing!

                        Fat dudes need good clothes too.

                        last edited by 1 Reply Last reply Reply Quote 0
                        • seawolfS
                          seawolf
                          Mod Squad
                          Joined:


                          Ready for the oven. One hour at 350F and another hour at 250F. Tomorrow I'll break the crust, add some of the liquid I cooked the beans in, and bake for another hour.

                          “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                          @zeebeeleather

                          last edited by 1 Reply Last reply Reply Quote 0
                          • seawolfS
                            seawolf
                            Mod Squad
                            Joined:

                            One more thing for today, I used some of the skin from the confit legs to cover two of the cassoulets. What bad could possibly come from that?

                            “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                            @zeebeeleather

                            last edited by 1 Reply Last reply Reply Quote 0
                            • joesaintjohnJ
                              joesaintjohn
                              啓蒙家
                              Joined:

                              Nothing bad has ever come from duck fat!!!

                              Fat dudes need good clothes too.

                              last edited by 1 Reply Last reply Reply Quote 0
                              • Z
                                zwer
                                Raw and Unwashed
                                Joined:

                                I've never had a cassoulet turn out. Those look amazing.

                                Anyone have a brisket recipe?

                                last edited by 1 Reply Last reply Reply Quote 0
                                • seawolfS
                                  seawolf
                                  Mod Squad
                                  Joined:

                                  What would you like to do with your brisket?

                                  “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                                  @zeebeeleather

                                  last edited by 1 Reply Last reply Reply Quote 0
                                  • Z
                                    zwer
                                    Raw and Unwashed
                                    Joined:

                                    Ah, the wife brought a brisket today and I want to slow cook the hell out of it. Looking for a dry rub and or braising liquid recipe.

                                    last edited by 1 Reply Last reply Reply Quote 0
                                    • seawolfS
                                      seawolf
                                      Mod Squad
                                      Joined:

                                      Are you trying to make pot roast or bbq?

                                      If you're trying to make pot roast, please sear the meat before you throw it into your crockpot or whatever you use for a slow cooker. If you're making bbq, there are 1,000 ways you can go with that.  If you're smoking it, I suggest salt and pepper. There's nothing like a properly seasoned bbq brisket with lots of smoke flavor.

                                      “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                                      @zeebeeleather

                                      last edited by 1 Reply Last reply Reply Quote 0
                                      • Z
                                        zwer
                                        Raw and Unwashed
                                        Joined:

                                        I was thinking of doing something like this:

                                        http://www.marilyn.ca/Cooking/segment.aspx/Daily/January2011/01_18_2011/MarkMcEwan

                                        last edited by 1 Reply Last reply Reply Quote 0
                                        • injunjackI
                                          injunjack
                                          見習いボス
                                          Joined:

                                          Long time no post here so here we go…

                                          North-African Lambtagine with Couscous ( I think this comes from Morocco)

                                          Lamb, dry marinated overnight, raisins, dates and dried apricots...Onions and crushed tomatoes.








                                          last edited by 1 Reply Last reply Reply Quote 0
                                          • thomasnunnallyT
                                            thomasnunnally
                                            Joined:

                                            IJ that looks delicious!

                                            Out with the new! In with the old!

                                            last edited by 1 Reply Last reply Reply Quote 0
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