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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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    • endoE
      endo
      見習いボス
      Joined:

      Looks good @Walery-Smirnoff 😋

      si tacuisses

      last edited by 1 Reply Last reply Reply Quote 0
      • Walery SmirnoffW
        Walery Smirnoff
        The Unwoven
        Joined:

        It’s nice and cheerful to cook in the cold. My wife constantly struggles with vodka. I had to increase my dose of beer)

        last edited by 1 Reply Last reply Reply Quote 2
        • AlexA
          Alex
          IHUK Crew
          Joined:

          Cottage pie today

          Riesling for the chef, not the pie

          IMG_3222.JPG
          IMG_3223.JPG

          last edited by Alex 1 Reply Last reply Reply Quote 7
          • AlexA
            Alex
            IHUK Crew
            Joined:

            Oven ready, but wetter than I’d like but I’m hungry and got impatient making the ragu

            IMG_3225.jpeg

            last edited by 1 Reply Last reply Reply Quote 8
            • northsouthdenimguyN
              northsouthdenimguy
              Haraki san Expert
              Joined:

              Quick post workout meal.

              Ground bison/onion, fried eggs, kimchi and topped with Fly by Jing Sichuan Chili Crisp

              IMG_3283.jpeg

              @selveldgesteps

              last edited by 1 Reply Last reply Reply Quote 5
              • AlexA
                Alex
                IHUK Crew
                Joined:

                IMG_3228.jpeg
                IMG_3227.jpeg

                last edited by 1 Reply Last reply Reply Quote 10
                • RobeOfTheMagiR
                  RobeOfTheMagi
                  Haraki san Expert
                  Joined:

                  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.

                  last edited by 1 Reply Last reply Reply Quote 0
                  • northsouthdenimguyN
                    northsouthdenimguy
                    Haraki san Expert
                    Joined:

                    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.

                    IMG_3299.jpeg
                    IMG_3300.jpeg

                    @selveldgesteps

                    last edited by northsouthdenimguy 1 Reply Last reply Reply Quote 4
                    • Walery SmirnoffW
                      Walery Smirnoff
                      The Unwoven
                      Joined:

                      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.

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

                        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.....

                        Café de Gilles.jpg

                        IMG_2758.JPG

                        "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 Giles ROmanR 1 Reply Last reply Reply Quote 2
                        • Tago MagoT
                          Tago Mago
                          Mod Squad
                          Joined:

                          Je ne parle pas français. Merde

                          last edited by GilesG 1 Reply Last reply Reply Quote 1
                          • Tago MagoT
                            Tago Mago
                            Mod Squad
                            Joined:

                            I don’t want to upset @Alex so I won’t share tonight’s meal. Suffice to say it combines two of Germany’s greatest contributions to fine dining - sausage and sauerkraut

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

                              @Tago-Mago said in Iron Chef WAYCT - What Are You Cooking Today:

                              Je ne parle pas français

                              Nor me, that is how you know I did not do the menu....:-)

                              "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 2
                              • mclaincauseyM
                                mclaincausey
                                見習いボス
                                Joined:

                                Sounds lovely. I’ve enjoyed making Julia Child’s recipes for both bouef and coq.

                                Think it, be it.

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

                                  I'm still doing Raymond 🙂

                                  "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:

                                    I'm in the kitchen eating the leftovers....

                                    IMG_2759.jpg

                                    "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 6
                                    • ROmanR
                                      ROman
                                      Haraki san Prodigy
                                      @Giles
                                      Joined:

                                      @Giles The menu, table setting, and leftovers look great. Good job.

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

                                        IMG_5295.jpg

                                        Ribollita with homemade mixed-grain rye bread and a glas of Primitivo, the so called cucina povera.

                                        si tacuisses

                                        last edited by endo 1 Reply Last reply Reply Quote 4
                                        • mclaincauseyM
                                          mclaincausey
                                          見習いボス
                                          Joined:

                                          This was the best damn steak I have had in a long time. Did a reverse sear on it after a 24 hour dry brine, and grated some horseradish on it. The rich, beefy flavor was incredible. Two of these monsters was more than four of us could eat.

                                          Best part is we still have two more!

                                          https://brunsonmeats.com/collections/all-products-excluding-route/products/ribeye-bone-in

                                          IMG_7386.jpeg

                                          Think it, be it.

                                          last edited by 1 Reply Last reply Reply Quote 5
                                          • FilsonF
                                            Filson
                                            Joined:

                                            Udon noodles with shrimps in teriyaki sauce.
                                            e02b22de-11fb-4e6e-b366-60c2e34d1b3b.jpg

                                            last edited by 1 Reply Last reply Reply Quote 2
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