Iron Chef WAYCT - What Are You Cooking Today
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Damn, I do not have a 9" round pastry time with removable bottom. I thought I would be able to wing it with my fixed bottomer. But, the lemon cream is so fragile, that when I inverted it, to get it out of the tin, then reinverted it to get it onto the serving plate, I damaged it. It'll taste the same, but looks a bit Frankenstein....
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I think it looks pretty good.
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Poppers for Superbowl. First time making them. Cream cheese, sour cream, and some cheddar I smoked inside, wrapped in uncured bacon, with a little seasoning and brush of BBQ sauce
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Followed up with smoked wings
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Hi all! Made a Central Asian beef dish again this weekend. This is Uzbek pilaf. It was a success with beer!))
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Looks good @Walery-Smirnoff
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It’s nice and cheerful to cook in the cold. My wife constantly struggles with vodka. I had to increase my dose of beer)
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Quick post workout meal.
Ground bison/onion, fried eggs, kimchi and topped with Fly by Jing Sichuan Chili Crisp
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Looks delicious Alex!
When I see peas, I always have to think of chips and mushy peas that kept me alive as a broke exchange student at NTU.
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The wife is under the weather today, so you guys get the I’m bored cooking for myself photos. Tenderloin and some simple cracked pepper, parsley and butter pasta.
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Hello guys. It’s always more pleasant for me to cook when there is a bottle of good wine or good beer nearby. I recommend it.
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So, if you had being paying attention, you would know that I have been practising making boeuf bourguignon for Paula's Not-a-Supper-Club gathering tonight.
It was veto'd, so I have made Coq au Vin instead.
I'm basically the hired help, so had nothing to do with anything else that has been going on. So meunus, tables etc, nothing to do with me.....
"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
