Iron Chef WAYCT - What Are You Cooking Today
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Truth. Y'all always impress here.
I got a stainless steel griddle for my gas grill and teppanyaki is on the roadmap–starting with a Benihana style steak, shrimp, fried rice, zucchini, onion volcano kind of deal
We already do this using a sautee pan and other things (often substituting quinoa for rice) but really excited to get closer to the actual teppanyaki next time -
Went a little overboard with the luxury food. First time for A5 didn’t disappoint!
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Looks great and familiar. Was it good?
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Big old bone in rib-eye reverse seared
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Big old bone in rib-eye reverse seared
Looks absolutely delicious. And I know there's no accounting for taste and all that and please don't take this the wrong way, but that steak deserves a better drink as accompaniment
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Indian bay leaf.
Stolen from the web:
The Indian bay leaf embodies a mild cinnamon flavor, while the laurel bay leaf imparts essences of pine and lemon. The Indian bay leaf is used extensively in Indian cuisine, and in recipes, may be confusingly referred to as simply “bay leaf”, though the two are not to be used interchangeably.
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Not gonna win any beauty contests but almost got reverse sear of cowboy steak where I want it. Need a larger skillet for a cut of this size (or I could have used the stainless griddle). So crust could be better and I’d like a touch less doneness, but the temperature gradient is nice and skinny.
Neuske triple cut bacon is SO THICK. The Iron Heart of bacon. Wedge salad lardons made from that.
The unappealing looking dark stuff is delicious mushrooms that have been cooked down within an inch of their lives.
what are those big leaves?