Iron Chef WAYCT - What Are You Cooking Today
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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…)!!
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Also, the plum jam looks great.
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Two griddled 1:5 butter:chuck patties, American cheese, caramelized red onion, pickles, mustard on a toasted bun:
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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
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Thanks G
Got more[emoji1787]
Gravlax, best with creme fraiche with dill and toast -
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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.
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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.
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It looks amazing @jordanscollected
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The cabbage and pork was even better the second night. @jordanscollected . Your presentation looks excellent, and description sounds superb.
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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 -
I think it looks fantastic @jordanscollected and now I want to get some of that rice.
Speaking of rice, have you worked with any of the heirloom Carolina rices like Carolina Gold? I am intrigued by it and low country cuisine in general but have not dipped my toe in just yet.
I've not been cooking much lately (I have the baby alone this week) but have been dialing in bacon egg and cheese sandwiches for breakfast. An old favorite from Waffle House
I am using sourdough sandwich bread and shredded sharp cheddar under a blanket of Kraft singles with crisp bacon and two sunny-side up eggs fried in ghee with the albumin just cooked through and the yolks nice and viscous. Not rocket science, but nostalgic for me, delicious, and a great way to start the day. -
@mclaincausey I need to dig more into heirloom rice varieties. We represent a lot of grain suppliers at work, so I get most anything under the umbrella. Quinoa, Farro, Kamut, Sorghum, Wheat berries, Spelt, etc. and we also rep the company that makes the IQF Jasmine and brown rice for Trader Joe's. Since it's just my wife and I, those 3 minute rice packs make for an amazingly simple meal solution.
Your sandwich sounds amazing. My wife loves the a runny yolk on her breakfast sandwiches, and I often make very soft scramble when we top toast with it.
Keep cookin
