Iron Chef WAYCT - What Are You Cooking Today

[Matt]

Hell yes.

[Alex]

Thai Green Curry with Chicken, Aubergine & Brown Jasmine Rice for myself, Kira and @AdamJ tonight. All starts with the paste, of course….

[Giles]

[Giles]

Cauliflower Curry

and Sweet and Sour Balti Chicken…..

[goosehd]

Just chatting with Giles and he has set me on a path for some great new recipes.  One of the questions I have for all of you and need your help is:

When Laura and I went to school, there was a Greek restaurant that had a Vegetarian Moussaka dish that we absolutely loved.

Does anyone have a recipe that they would like to share or a link to follow?  I know I can find one on the internet, but having such a large group of people from all areas of the world might turn up something truly unique and special.

I was pretty inspired by the trip and Giles abilities and then the post today about the denim covered cookbook was just icing on the cake.

Really appreciate some thoughts and ideas.

[Sage954]

Rotisserie prime rib. Sweet potatoes in the cast iron. 

[Chap]

Traveling Mr Padmore jun. @Alex inspired me to make Sukiyaki today… well at least we tried

[Giles]

Bloody good try…...

I made Cottage Pie 

[Chap]

@Giles:

Bloody good try…...

Well you know with japanese things, particular cooking there is always that little but insuperable gap between a nice try and the real thing… but it's been not too bad

I made Cottage Pie 

Nothing wrong with a Cottage Pie

[mclaincausey]

First pizza on the stone was a success. Still room to improve, a bit more to it than I expected.

[Giles]

Fish cakes - Recipe is in Best-Ever Cook's Collection - Indian (which I know at least 2 of you have)…

Really bloody good actually, just had one cold for breakfast.....

[neph93]

Ooooh… my kind of food [emoji7]

[Chap]

@Giles:

Fish cakes - Recipe is in Best-Ever Cook's Collection - Indian (which I know at least 2 of you have)…

Really bloody good actually, just had one cold for breakfast.....

Nice… will have a look

[neph93]

@Chap:

@Giles:

Fish cakes - Recipe is in Best-Ever Cook's Collection - Indian (which I know at least 2 of you have)…

Really bloody good actually, just had one cold for breakfast.....

Nice… will have a look

Maybe something to make in February?

[Giles]

I used a black bream I caught in the summer, but guessing any white fish would do.  The good thing about the bream is that the flakes were really firm so the cakes had some bite to them.  Mine, of course, were nowhere near as perfect and pretty as the pic in the book…..

I made this too, it was really lovely:

Both were first-timers, and will be made again.  I'm always delighted when I do a recipe and it ticks enough boxes to become a regular….

[Chap]

No I think yours look much tastier… the ones in the book look like McDonalds. Will try to get some codfish

[Alex]

Thanksgiving prep today/tonight

Brine with orange zest, spices, bourbon and maple syrup (and obviously salt. a lot of salt)

Making sure the bird will fit in there tomorrow…

Port & Cranberry Sauce made, forgot to photograph the process

Giblet stock for gravy going on now

Improvised brining device - my (clean) recycling bin and three bin liners

[Alex]

Brine in, see you in 18h (after a flip around, I can't be bothered to make another 2 litres of brine)

[Jett129]

Last year I went crazy adding all kinds of spices and stuff to the brine,and felt like they didn’t add any noticeable flavor. Not smoking my turkey until Saturday,but going back to basics with the brine. My son will be making a compound butter to put on/in the turkey for when it comes off the smoker and is ready to be wrapped.I’ll use the same spices to rub on the turkey before smoking. Spice rub recipe…

[Alex]

Didn’t go that crazy…