Iron Chef WAYCT - What Are You Cooking Today

[JDelage]

@mclaincausey -  I'm a big fan of his too, and he actually recently moved just a couple blocks from us. I have used his sous-vide recommendations for a few years (even though he uses an Anova and I a Joule).

I'll have to check that burger recipe. It looks scrumptious.

[endo]

one of my favourites, Osso bucco with Gremolata

[endo]

and some grappa tasting afterwards

[Giles]

What a shit way to end a meal …....

[mclaincausey]

Sometimes you just have to hold your nose and scarf it down…

But seriously, some talented stuff always on the thread.

I hope you share your experience with the smashed burger here @JDelage ! I don't have an immersion circulator yet, but the Joule looks good to me and IIRC has higher power.

[endo]

@Giles:

What a shit way to end a meal …....

yeah, life is hard …

[Chap]

We made Sukiyaki today with our japanese friends… it’s a kind of stew cooked in heavy iron pan in the middle of the table

[Chap]

Awesome Wagyu

[Giles]

Slumming it then….......

[Chap]

• some other japanese goodies

[jordanscollected]

So many of the best moments in life are spent in the kitchen with friends. You have some impressive skills and interests @Chap and I so admire your high end cuisine style.

[Chap]

@jordanscollected:

So many of the best moments in life are spent in the kitchen with friends. You have some impressive skills and interests @Chap and I so admire your high end cuisine style.

Thanks @jordanscollected and yes you are absolutely right… cooking together with friends, sharing a meal, a drink or two that‘s really one of the best things in life.

[Giles]

The carcase of a 17lb turkey being converted into stock…...

[dinobarnesberlin]

Leftover turkey only gets better 

[Giles]

And we have a shit load of left-overs…...

[dinobarnesberlin]

Makes the house smell good all December long 

[Giles]

This is when I know I have made a decent stock…...

[JDelage]

Poultry bone stock is really the lowest hanging, biggest fruit in home cooking. Freeze all your rotisserie chicken bones & scraps. When you have accumulated 2-3, simmer them low over 6+ hrs, filter the result, et voila, liquid gold.

[endo]

self-made Indonesian Rendang

[mclaincausey]

@JDelage:

Poultry bone stock is really the lowest hanging, biggest fruit in home cooking. Freeze all your rotisserie chicken bones & scraps. When you have accumulated 2-3, simmer them low over 6+ hrs, filter the result, et voila, liquid gold.

This is the way. We keep vegetable scraps for this purpose too. I've used the InstantPot to create gelatinous stock that makes a huge difference as an ingredient.