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    Iron Heart Fall/Winter 2025 Collection Preview - Now Live

    Iron Chef WAYCT - What Are You Cooking Today

    Hobbies and Pastimes
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    • GilesG
      Giles
      IHUK Crew
      Joined:

      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

      "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

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      • pechelmanP
        pechelman
        啓蒙家
        Joined:

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

        last edited by 1 Reply Last reply Reply Quote 0
        • ROmanR
          ROman
          Haraki san Prodigy
          Joined:

          Looks excellant @neph93

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          • mclaincauseyM
            mclaincausey
            見習いボス
            Joined:

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

            Think it, be it.

            last edited by 1 Reply Last reply Reply Quote 0
            • MattM
              Matt
              見習いボス
              Joined:

              Dutch Babies for the last day of winter break…

              last edited by 1 Reply Last reply Reply Quote 0
              • GilesG
                Giles
                IHUK Crew
                Joined:

                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…..

                "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

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                • goosehdG
                  goosehd
                  Mod Squad
                  Joined:

                  You really are a bad influence:

                  "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

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                  • GilesG
                    Giles
                    IHUK Crew
                    Joined:

                    😃 😃 😃 😃 😃 😃

                    "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                    last edited by 1 Reply Last reply Reply Quote 0
                    • mclaincauseyM
                      mclaincausey
                      見習いボス
                      Joined:

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

                      Think it, be it.

                      last edited by 1 Reply Last reply Reply Quote 0
                      • goosehdG
                        goosehd
                        Mod Squad
                        Joined:

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

                        "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                        last edited by 1 Reply Last reply Reply Quote 0
                        • GilesG
                          Giles
                          IHUK Crew
                          Joined:

                          @mclaincausey:

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

                          Inbound…...

                          "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

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                          • bryaneidins70B
                            bryaneidins70
                            Iron Heart Deity
                            Joined:

                            Ordered  😉

                            'Fail we may…Sail we must'

                            last edited by 1 Reply Last reply Reply Quote 0
                            • mclaincauseyM
                              mclaincausey
                              見習いボス
                              Joined:

                              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.

                              Think it, be it.

                              last edited by 1 Reply Last reply Reply Quote 0
                              • mclaincauseyM
                                mclaincausey
                                見習いボス
                                Joined:

                                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!

                                Think it, be it.

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                                • jordanscollectedJ
                                  jordanscollected
                                  啓蒙家
                                  Joined:

                                  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.

                                  world tours:
                                  888 Fat guy chocolate WT
                                  Mad Red x2
                                  Wabidashery

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                                  • mclaincauseyM
                                    mclaincausey
                                    見習いボス
                                    Joined:

                                    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 😃

                                    Think it, be it.

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                                    • pechelmanP
                                      pechelman
                                      啓蒙家
                                      Joined:

                                      Those look great @mclaincausey !

                                      Drums used to be a favorite just because of the single bone, but about 10yrs ago I converted to much preferring flats as they seem more consistently tender and easier to eat with the right technique of cracking the joint by twisting the two bones, pulling the ends away from each other, and effectively ending up with a bone in each hand to pick the meat right off with your front teeth.

                                      The only other thing I have to add to your original post about the Bulldogs is "To hell with Georgia!".  😃

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                                      • mclaincauseyM
                                        mclaincausey
                                        見習いボス
                                        Joined:

                                        Some NM-style carne adovada, one of my favorite foods. Over polenta with pinto beans and Elote-ish salad.

                                        Dinner last night was beef Bulgogi stir fry

                                        Used the leftovers from this flank steak, which I rubbed with black garlic for a steak dinner the night before. Marinated in Bulgogi overnight.

                                        Think it, be it.

                                        last edited by 1 Reply Last reply Reply Quote 0
                                        • GilesG
                                          Giles
                                          IHUK Crew
                                          Joined:

                                          White plates FTW  🙂 🙂

                                          This is not a vendetta, these are our smart dining ones…..

                                          "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                                          last edited by 1 Reply Last reply Reply Quote 0
                                          • GilesG
                                            Giles
                                            IHUK Crew
                                            Joined:

                                            Prepping my first Forkish "The elements of Pizza" pizza atm.  Am doing his 24 to 48 Hour dough recipe, but back to one dough ball….

                                            "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                                            last edited by 1 Reply Last reply Reply Quote 0
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