Iron Chef WAYCT - What Are You Cooking Today

[goosehd]

@flannel-slut said in Iron Chef WAYCT - What Are You Cooking Today:

@Giles fuuuck yes. I’ll have me a corner piece please

I love how they came out with this pan to solve that problem with brownies and it would probably work here as well.

[flannel slut]

@goosehd not a fan of gimmickie kitchen gear that is tailored to a specific use BUT that is awesome

[goosehd]

It's crossed my mind a few times as a purchase, but really have a hard time pulling the trigger...but

[spleef_oner]

IMG_7723.mov

Last nights dinner, served w a side of pheasant tail mushroom from foraging earlier in the day

[long_john86]

What started as a ‘cost saving measure’ meal has turned into a regular Saturday night fave!
Always good when things work out on multiple levels! Easy meal too!

[spleef_oner]

[SKT]

@spleef_oner I was going to ask how you cooked them. Looks delicious

[spleef_oner]

@SKT yeah I just use flour and egg then fry them, some friends and family use crushed up goldfish crackers or saltines but I feel like it influences the flavor too much

[Giles]

I had bit of a talking to from the Doc when I had my recent medical. Basically I am ridiculously fit and healthy (fuck knows why), but I could improve some of my data points by eating lass red meat. So I am on a chicken kick.

Today I am doing a first for me, Pakistani chicken pulao, and here is the stock - boy does it have a ton of aromatics in it....

Tomorrow, I am going to try making a cottage pie (one of my stand out faves for a supper with friends) but reimagined (sorry, swallowed a thesaurus) with minced chicken....

[Denman John]

[Chap]

Did some indian stuff today. Everything form the Mowgli book.

House chicken curry
Temple dahl
Tomato chutney
Yogurt with Chaat masala
Rotis

Couple of spices

Some

[Giles]

Lovely......

[neph93]

What with the cost of living bullshit, and me not catering for a massive family 24/7 I’ve started doing stuff that suits my tastes and wallet.

Once a week I find cheap tomatoes and dump 2kg in a pan together with a little sugar and salt, chili flakes, thyme and the peeled cloves of three garlic bulbs. Slow roast on low heat for 2-3 hours.

It keeps for a week and is perfect for a pasta sauce, bruschetta (especially useful for me, because baking), and a thousand other things. It also tastes glorious and the smell it gives the whole flat is wonderful and lasts a day or two.

[Tago Mago]

@neph93 sounds fantastic and reminds me of an Ottolenghi recipe we like to do, spiced cherry tomato sauce

[endo]

no cooking needed

[Giles]

Steamed spicy chicken balls. Before being steamed. They look really anaemic when cooked, but taste amazing....

[endo]

It gets boring, I know.

[Giles]

Hahahahahahaha

[Giles]

[hbg1]

@endo oysters and cider are never boring!

I’m not sure if I’ve been here long enough/have enough cred but my humor won’t let me pass up the opportunity for a “nice balls” joke
(Kidding aside those look incredible)