Iron Chef WAYCT - What Are You Cooking Today

[Chap]

[Chap]

[ROman]

@Giles Ralph said yep that's it.

[mclaincausey]

Lemongrass pork bún with nuoc chấm and all the fixins.

[Chap]

@Giles pics of the finished dish?

[Alex]

Fish monger had nice looking Red Mullet at the weekend.. Got a whole one, made a stock from its bones, steamed some mussels than combined mussel liquor and fish stock with some saffron to make a broth, poached cods cheeks, braised some leeks, pickled shallots and lemon oil to split the sauce

[68degreesorless]

Yakamein - New Orleans hangover food

[Chap]

@Alex fantastic!

[Alex]

@68degreesorless am sure the mimosa helped there too

[Alex]

Nabeyaki Udon (ish) with some tofu and chicken meatballs. Before final reheat/veg steam

[Chap]

Veggie tempura and Miso Daikon

[mclaincausey]

You iron chefs never fail to impress.

Kalbi here with Kim Chee, a gochujang sauce, and an Asian slaw.

[Bridger]

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

Joined: 12 Apr 2013
You iron chefs never fail to impress.

[Giles]

Party for 40ish on Monday night, small Chilli being made today.....

Will be served with baked spuds...

[Giles]

One of the 3 pots currently on the go......

[Giles]

9 litres of vegiterrible and 19 litres of beef chilli......We have 40 or so guests, I think I've got it covered :-)....

[goosehd]

@Giles you’re a madman. I assume there will be beer involved as well?? Might want to pop over to the shop and buy some extra incense…

[Giles]

Yeah, a bit.....

[northsouthdenimguy]

Pork belly, one with a little bit of spice and hot honey the other with brown sugar.

Also have a 10 pound Boston Butt with a really aggressive bark on it. Smoked it overnight and the temperature spiked up. It should be fine, It will be fine but I might wait till it’s shredded to post…

[Chap]

That small island has some culinary gems. Meat is 70% Wagyu and 30% British Shorthorns