Iron Chef WAYCT - What Are You Cooking Today
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@Ikeaparty dang those look amazing. My entry level Ooni produces “good” pizza but I struggle to achieve “great”.
world tours:
888 Fat guy chocolate WT
Mad Red x2
Wabidashery -
Last night I made gluten free fried boneless chicken thighs. Marinated in a spiced buttermilk with fresh dill and served with homemade pickles.
I fried them in beef tallow we get from a friend who raises cows and chickens.
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@jordanscollected I had an ooni before and felt the same, it was really hard to control the heat it was always just rippin even at the lowest temp. I upgraded to Gozney Arc XL last year and its alot easier, still not perfect there is a hot spot on the stone next to the flame, but the shape of the oven allows the flame to go vertical instead of horizontal
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@Ikeaparty this is a relief to hear. I always feel like I made yet another crust moisture or temp control mistake, or i worked too much flour into the process to make the launch easier. I won't give up on the Ooni as it was a gift and it still functions, but knowing it's not just me helps.
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In the process of making a citrus marmalade (limes, oranges, lemons, grapefruit):
Reduction
Flavourful bits (Demerara sugar and candied ginger)
"I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)
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PInk salmon season is in full swing here, can keep 4 a day right now, been making copious amounts of Ikura. The Ikura Don has salmon I bought from the Japanese grocery store since pinks arent really great eating especially for sashimi, just in case anyone from Vancouver sees this and thinks I am going to make myself sick from pink salmon sashimi
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Today on how can I use salmon, I cured three pink salmon, two male (orange) one female (light orange/white) in brown sugar and salt 60/40 for two hours, then dried in the fridge on a wire rack for 13 hours then dropped off at my friend's house and he smoked them at 165 for 4.5 hours brushing with maple syrup every 90 minutes.. so good I went out fishing again tonight to bring some to colleagues in Croatia next week
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It’s fall so the Colorado Pueblo and New Mexico Hatch chiles are in season. I smoked some pork on apple wood and then made a New Mexico green chile stew with some fresh roasted Pueblo Big Beto and Hatch er.. Hatch Chiles. It tastes great but as with most stews we will truly know where it lands after some more time.
And @twin we went a similar route last night with homemade spaghetti and meatballs.
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@mclaincausey It's always so good.
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Crabapple jelly...
Not as clear as I would like (I got impatient and pressed the pulp through the muslin), and a bit surface scummy...
But I have about a million kilos left to practice with
"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
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Wow, a lot of crab apples there. Is it typically a biennial bearing tree? Did it have a very low yield last year?
The journey is the objective.
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@motojobobo crop was good last year, but not this good
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The last of the Sungold cherry tomatoes from my garden.
