Iron Chef WAYCT - What Are You Cooking Today

[Giles]

Ouch

[Bridger]

@goosehd Looks like a early morning swim in the pacific

[goosehd]

The more shrivelled they are, the hotter. Those are approaching 2.2 million Scoville

[Bridger]

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

The more shrivelled they are, the hotter.

That's what he said

Great inspiration for the aging man!

Move over let's joust

[Brian]

Mixed beans in chipotle sauce ready for some mix mash western version of South American food far far from anything authentic

[endo]

IDK yet, but maybe I'll ask him.

[Brian]

Start of the fallow recipe for a cheese toastie / grilled cheese

[Brian]

Turned out ok I though

[Giles]

Looked at the vid yesterday - will make soon

[Giles]

Meringues - off to the oven....

[Giles]

6 x 4cm thick Sirloins Sous Viding before they hit the BBQ for searing later on today.......

[catdad1]

@Giles looks like we had the same idea today

[endo]

Grilled sea bass, Caponata and Cote du Rhone

[Giles]

#shitlife

[Karol]

Going Hungarian. In Poland it’s called Leczo.

[Karol]

Now reducing that bottle of wine approx 90% and after that adding the passata.

And I should come clean. The real Hungarians will probably be appalled seeing all of this.
It’s just a polish recipe that every local is associating with Hungary.

[Karol]

The final result.

[hjl360]

Last nights Mapo Tofu

[ChrisC]

@hjl360 love mapo tofu, I don't know why it's not bigger in the UK but you rarely see it over here

[hjl360]

@ChrisC agree! Sichuan food is my favorite but most UK Chinese takeaway is the usual sweet n slop stuff, great to settle the cravings but rarely the real deal.

Jinli in Camden isn't too far for me I've had some great meals there, give it a go if your ever in London, the trotters are

Anyway this is the recipe I used to learn to make it and now do so regularly

https://thewoksoflife.com/ma-po-tofu-real-deal/