Iron Chef WAYCT - What Are You Cooking Today
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I went through a big phase of trying different noodle dishes with pasta techniques and pasta noodles, last night was dan dan noodles with spaghetti, same sauce as regular dan dan but instead of a pool at the bottom of the noodles i mixed the ground pork with the sauce and tossed it with the spaghetti and some of the pasta water, topped with peanuts, scallions and sichuan peppercorn powder.
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@Alex pizza is hard and you’re already better at it than I am.
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@Giles that looks great!
Mine is very ghetto but a good quick fix. Make a stock from leftover rotisserie chicken carcasses, pull the meat from another rotisserie chicken (both chickens purchased cooked), and I use canned beans, chilis, tomatillo, etc. one day in theory I’d like to try doing it the “right” way with fewer off the shelf components but it’s good enough doing it the lazy way
for whatever reason I am much more particular and labor intensive about every other chili and chile I make (red Texas beef, green pork chile stew, chili verde which weirdly isn’t the same thing as chile, carne adobada, and chile Colorado).
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This is the recipe I used...
https://www.delish.com/cooking/recipe-ideas/a57946/easy-white-chicken-chili-recipe/
Had plenty of turkey stock and turkey in the freezer
Used 1 tin of these rather than "2 (4.5-oz.) cans green chiles" (which a hopelessly vague description for a vital ingredient)
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Meanwhile, I'm rendering beef fat down for the Chili (or is it Chile - you've got me confused) Con Carne, that is now on the go....
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@Giles “chile” is how New Mexicans and Coloradans spell a green chili based on Anaheim-like chilis that grow out here. Yes it is confusing.
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Spicy bum alert!
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@Alex said in Iron Chef WAYCT - What Are You Cooking Today:
Kira wanted a pizza oven for Christmas, so I got her a Gozney Roccbox though somehow I still ended up doing the cooking
Doughballs made
Only got pics of 2/6 pizzas overall pretty good but know how to improve next time
We need to talk about that pizza oven @Alex ! I am eyeing for one for quite a while and am still unsure... was thinking about Ooni. Pizza looks great! Happy with the results? Nice Miso assortment in your fridge
God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson
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@Chap said in Iron Chef WAYCT - What Are You Cooking Today:
We need to talk about that pizza oven @Alex ! I am eyeing for one for quite a while and am still unsure... was thinking about Ooni. Pizza looks great! Happy with the results? Nice Miso assortment in your fridge
Very happy afer one use - I did a lot of research on Ooni vs Gozney, and I fell for the Gozney. Their loyal community sort of reminded me of Iron Hear fans, in a very different way. I love how they have so many chef partners that do content for them becuase they love the ovens, not because they are paid, etc etc. I got the Roccbox because it is the entry level one, and we are learning a new thing, but the more expensive range are beautiful too. The Dome, for eg, if money was no object looks stunning IMO and is a great dual fuel outdoor oven. I also ate at a restaurant in London (FKABAM) the other day, and everything they serve is cooked in a custom Gozney Dome, and that pushed me over the edge.
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@Alex said in Iron Chef WAYCT - What Are You Cooking Today:
Gozney
Thank you very much @Alex will have a closer look at Gozney, there seams to be a dealer in Vienna... we only did pizza in our Falcon so far which goes up to 300° C so this is definitely next level.
God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson
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Carne adobada, frijoles charros, Spanish rice.
Gotta make your chili powders fresh for the best results.
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All this pizza talk inspired me to fire up the pizza oven on a cold winter night yesterday. Glad I did, all the pies hit the spot.
