Iron Chef WAYCT - What Are You Cooking Today

[flannel slut]

Prep for tomorrow. Throwing down like Garfield.

[endo]

there is something with us Northern (costal) Germans, but I can't resist a fried egg and a decent herings salat

[jordanscollected]

For New years we picked up a couple of A5 Japanese waygu steaks and had a few friends over. After searing the steaks I made fried rice in the rendered fat and topped it with a marinated egg.

[Alex]

Hummus Kawarma (Jerusalem, to any Ottolenghi fans) from the other day

Prawns on a sweet and sour dal, with cauliflower and pea sabzi from tonight

[Brian]

Sausage rolls today with the boy just had the first cook going back in to finish them off soon

[Sage954]

From flour to pizza in a few hours.

[Crease]

Creamy butternut squash and sausage soup!

[Alex]

Will be a @Giles Padmore Mega Chilli later today

[Giles]

looking good.....

[Alex]

Time to wait a few hours

[goosehd]

@Alex I assume there will be beer to go with the chilli? What is today’s selection?

[Alex]

There could be, but i havent got anything in the fridge and I cant be bothered to go out in the forseeable

[Alex]

Progress

[twin]

Home made chicken soup today.

[Karol]

[Karol]

[mclaincausey]

Chili con carne with burnt ends from a brisket cook.

Toast and grind cumin. It makes a big difference.

I don’t like using chili powder because I feel it gets oxidized even if I agree with the blend of peppers.

Stew away

Then store in the fridge overnight.

[JDelage]

That chili looks delish!

Made my first “tarte au citron” today. So far so good (tasted the lemon curd already. It’s good.) The color is just from the lemon juice & zest and the egg yolks. Surprisingly intense.

[flannel slut]

@JDelage nice! sucker for deserts that aren’t overly sweet. a citrus tart is about as good as it gets.

[JDelage]

So that tart was very good and a lot easier than I expected. I used the David Leibovitz recipe and the curd is close too perfect - just the right amount of sweet & tart. It could do with a tad less yolk, but it wasn't that bad (sometimes curds get very eggy, that one wasn't.) The crust was meh, I would probably use a different crust recipe (but the crust isn't the critical part here.)