Iron Chef WAYCT - What Are You Cooking Today
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I am cooking steaks tonight. P saw how thick they were, and asked in a girly whingey sort of way "can I have a minute steak liked we had at LAX?
So I got the rolling pin out and voila......
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@Giles that was the correct response.
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Bachan’s Smoked Chicken
Lemon Merengue Pie
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@mclaincausey and his lovely Family had us over for epic dry aged steaks and delicious beverages last night. So grateful for the amazing friends I have gained through IHF. Much love brother!!!
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@SourPower what a delightful evening thank you so much for coming. We have a blast!
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Had a go at making Korean Fried Chicken for the first time. Probably not authentic by any means but complemented it with a bistro beetroot salad, pickled carrot, edamame, cucumber, rice and spring/green onions.
Sauce is gochujang, dark brown sugar, honey, chopped tomatoes, soy sauce, rice wine, garlic and sesame oil.
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@jtaylor69 Salivating
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@jtaylor69 looks delicious
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that looks very good @jtaylor69
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@flannel-slut today I made cucumber salat according to the recipe from your mrs, very good
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Great to hear @endo ! I’ll make sure to relay to the Mrs
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On Sunday we made cabbage rolls with the leaves of our red cabbage in the garden.
Fresh garden herbs, jasmine rice, a mixture of pork and beef with a duck egg binder, and homemade tomato sauce.
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That does look awesome !
Chicago style dog, my favorite dog.
Think it, be it.
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@mclaincausey that looks incredible..
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@mclaincausey I had a buddy that lived in Wrigleyville right after college, think mid 90’s, and that pic brings me back to day games at Wrigley drinking Old Style, then many bars and finally late night “Chicago style” dogs. It’s the only way to go once you’ve been initiated. And yours looks as authentic as it can get!
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@SKT thank you! The wiener was my local butcher's version of a Vienna, and I did split it because I like to griddle the interior, and find that the split helps with toppings. I went light on the peppers too. Aside from that it was textbook. It is my favorite way to eat a hotdog.
