Iron Chef WAYCT - What Are You Cooking Today

[Giles]

I think I have a (plum jam) problem….

Last batch just completed....

And despite giving a jar to anything with a pulse we meet, this is what we have left (I picked 110lbs of plums specifically for making Jam)….

It reminds me a bit of @ROman 's wine storage "system"…..

[neph93]

I have a pulse!

I made piadina today with sourdough. Bloody great with mozz, cured ham, pesto and ruccola.

[goosehd]

Apple Carrot Cake with Pumpkin Spice Icing (still have to add the icing)

[motojobobo]

@Giles:

I think I have a (plum jam) problem….

And despite giving a jar to anything with a pulse we meet, this is what we have left (I picked 110lbs of plums specifically for making Jam)....

I think it looks DELICIOUS and hope you have some left by the time I make it to Gosport (and a pulse remaining…)!!

[ROman]

It reminds me a bit of @ROman 's wine storage "system"…..

Have you placed it in your wardrobe yet??? @Giles

[ROman]

Also, the plum jam looks great.

[mclaincausey]

Two griddled 1:5 butter:chuck patties, American cheese, caramelized red onion, pickles, mustard on a toasted bun:

[Moty]

I call it doublehander jawdislocator

Also made a plum jam but in the oven, if plums are sweet and ripe enough I just ad 25ml of vinagre per kg of plums and put it in oven for 6-7hrs on 130 Cel, these 3 small jars came out of 4,5kg of plums[emoji1787]

And last of my culinary successes is this pulled beef shin in bbq sauce after 6hrs in oven

[Giles]

There's some seriously mouthwatering stuff there…..

[Moty]

Thanks G

Got more[emoji1787]

Gravlax, best with creme fraiche with dill and toast

[Giles]

STOP IT - I'm fasting 

[Moty]

@Giles:

STOP IT - I'm fasting 

OK, no more punishment

[goosehd]

Twice baked potatoes (Potato Skins)

[ROman]

Braised Pork loin with apples, and red cabbage that had more apples, fennel, onions, garlic, apple cider, chicken broth and a few other things. It was really good.   

[Giles]

Nice….

[jordanscollected]

I love braised cabbage @ROman, so much umami flavor to unlock.

Last weekend i had the pleasure to cook a private dinner for a group of 6. We forgot pictures of all 4 plates.

However, we got ones of the apps (why did I come up with deviled quail eggs? they are little bitches to mess with).

…and the scallop plate with roasted tri color carrots and preserved lemon buerre blanc.

missing are the wild mushroom risotto with crispy panchetta and marinated tomatoes, and the carved tenderloin with chimichurri, roasted fingerling potatoes and purple cauliflower. and homemade creme brulee. idiot.

[motojobobo]

It looks amazing @jordanscollected

[ROman]

The cabbage and pork was even better the second night. @jordanscollected . Your presentation looks excellent, and description sounds superb.

[jordanscollected]

While this isn't the most beautiful dish, one of the ingredients traveled halfway across the world to give a pop of color, a nutty flavor, and a firm bite.

IHR-Camargue red rice
IHC- Braised Cabbage
IHB- ring Bologna
IHM- German Mustard

@Giles

[Giles]