Iron Chef WAYCT - What Are You Cooking Today
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Thanks guys. I'll have to admit my wife is who directed my love for vegetables. I was a "meat and potatoes midwesterner" before we met.
There's so much color, natural flavor, and texture in vegetables that they really should be rotated to the center of the plate with healthy meats.
@Chap that risotto looked amazing. It's hard to go wrong with cream and cheese. I often make it for my private chef dinners, as most people don't mess with it much.
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Thanks guys. I'll have to admit my wife is who directed my love for vegetables. I was a "meat and potatoes midwesterner" before we met.
There's so much color, natural flavor, and texture in vegetables that they really should be rotated to the center of the plate with healthy meats.
100% agreed
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@jordanscollected , you should be in charge of sandwiches at the next IH gathering. Looks seriously yummy.
Your food truck should be called the “15 buck sandwich”. I’d pay…
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Believe me @motojobobo if I make it to an IH gathering, which i fully plan to, i'll gravitate towards the kitchen with a beer or whiskey. That's how I am at every party to the point where most people just hand me the tongs when i get there.
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Believe me @motojobobo if I make it to an IH gathering, which i fully plan to, i'll gravitate towards the kitchen with a beer or whiskey. That's how I am at every party to the point where most people just hand me the tongs when i get there.
Ha… see you there in the kitchen @jordanscollected (I heard rumours about an super complete equipped kitchen somewhere near IHUKHQ :-X)
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Last night’s fish pie with locally sourced catch plus oysters and Priya Krishna’s Saag
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Thats going to be a flavor bomb @Chap
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…@jordanscollected I think Subway has something like that on the menu.
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such a great way to add a burst of flavor to dishes. I do a braised pork dish, sort of a modified Al Pastor with the Guajillo's soaked and pureed into a sauce with pineapple and onions. I like your qty's too. seems reasonable
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Really nice variety there @Giles –-enjoy!
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Looks great…I had the same cut tonight..
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It was a 18lb 4 rib joint that I gave up waiting for a gathering large enough to do it justice (fucking Covid), I was worried about leaving it in the freezer too long, taking it out for a large Sunday lunch party, and finding out that is was past its best. So I bit the bullet, took it out, thawed it, and cut it down into smaller pieces that smaller gatherings can enjoy. The meat, of course, was perfectly alright, but better safe than sorry….
