Iron Chef WAYCT - What Are You Cooking Today
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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
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Will do @jordanscollected you've inspired me here. Looked up the rice on Wikipedia and am even more interested. All kinds of directions you could take this stuff. I like what you did and am interested to try a salad and perhaps fuse it into a fried rice dish or a play on paella. Thanks!
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Same to you bro !
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I love yoghurt, but have never tried making it before. Time to change that…..
2pts whole fat milk heated to 180F
Starter (this time I am using some live shop-bought yoghurt, in future I will be able to use some of what I made in the previous batch) is put in thermos
Milk cooled to 115F - yeah, I know this is in C and not down to temp yet
A little bit of milk is mixed with the starter and then the rest of the milk is incorporated. Lid on, wait…..
