Iron Chef WAYCT - What Are You Cooking Today

[neph93]

Although I enjoy preparing food, I’m not a big one for set piece dinners. But something needed to be done for NYE…

This is my first ever effort at roast beef. I went for a big bit of tenderloin, which I cut in two, rolled and seasoned the night before. Served with hasselbakk potatoes, parmesan sprouts and honey glazed carrots. Managed a red wine sauce too. Pretty happy.

[Sage954]

I’d be happy as well. Looks excellent

[sabergirl]

Look delicious, Reuben! Happy new year.

Sent from my iPhone using Tapatalk

[Tago Mago]

I'd love to give ramen a try. Anyone got any suggestions for cook books/websites/blogs etc. for a total beginner? @Alex , @Giles , @Chap possibly?

[Giles]

This is my current go to…

https://www.amazon.co.uk/Japanese-Soul-Cooking-Tonkatsu-Kitchens/dp/1909342580/ref=asc_df_1909342580/?tag=googshopuk-21&linkCode=df0&hvadid=310823491886&hvpos=&hvnetw=g&hvrand=2640524253292313234&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1006996&hvtargid=pla-755852975512&psc=1&th=1&psc=1

[pechelman]

Few days late, but made tourtière before the new year.

[ROman]

Looks excellant @neph93

[mclaincausey]

Chili con carne. Looking forward to having this for lunch tomorrow. It’s great and will only get better overnight.

[Matt]

Dutch Babies for the last day of winter break…

[Giles]

If you have stayed at Chez Padmore, you will know that this is one of my most used cookery books….

And it is getting very tired….

I cooked half a dozen curries from it for New Years Eve.  The following morning I started to panic because I know it has been out of print for years, so I went onto Amazon and got a spare, and then a couple of others.  At £3.64 each, it was hardly daylight robbery…..

[goosehd]

You really are a bad influence:

[Giles]

[mclaincausey]

What, you don't have Forkish' pizza book yet? Tighten up @goosehd

[goosehd]

and that’s just from one visit to Gosport.  I’m afraid to go back….

[Giles]

@mclaincausey:

What, you don't have Forkish' pizza book yet? Tighten up @goosehd

Inbound…...

[bryaneidins70]

Ordered 

[mclaincausey]

Sườn Nướng, central Vietnamese style pork chops finished with Mỡ Hành (scallion oil) and served with Nước Chấm (fish sauce) for dipping. Pickled and raw veggies.

Turned our great! Adapted a recipe we saw on TV.

[mclaincausey]

For the college football championship did some wings. Peach bourbon BBQ for the Georgia Bulldogs and lemongrass Nước Chấm just because, with homemade ranch, bleu cheese, and peanut satay dips. For the former, I used my pork rub, and the latter, leftover marinade from the Viet pork I posted previously overnight. Then spun them the BBQ sauce I came up with or Nước Chấm, respectively. The Vietnamese variant edged out the peach variant for me. Not a glamorous picture but they were good!

[jordanscollected]

Looks brilliantly messy and lip smacking @mclaincausey. Who doesn't love wings. My wife and I make them on the Traegar and just sit over a sheet pan and eat like cavemen while the cat judges (or envies) us from across the room.

I personally like the flats more than the drumettes as if they are cooked properly, you can just spin the bones out and are left with a perfect dippable nugget of chicken and skin.

[mclaincausey]

Have you tried the 0-400 method before @jordanscollected ? It seems to be specific to pellet grills, but in principle it makes sense. Put the wings in at 0 degrees and set for 400F, pull when the cooker hits 400. So you get smoke and crispiness.

I was shocked to finally see the flats and drumettes at Costco a while back, they've been like hen's teeth since COVID and I imagine even worse with avian flu now.

I love dark meat chicken so preferred drumettes in the past but have come around to being fully conflicted about it now. For flats I hold them in my teeth and pull the bones away from each other, then eat the meat. Completely sophisticated and not savage in the least. I can get through them as fast as drumettes. I need to get my crawfish game at that level