Iron Chef WAYCT - What Are You Cooking Today
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@hjl360 the first time I made this added way too much Szechuan peppercorn and I could feel my mouth for half the meal. Fully worth it.
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@jordanscollected
easy mistake to make!! I usually buy a big bag and they last for best part of a year, losing potency as time goes by and more and more needed in each dish, I have forgotten to adjust quantity when going to a fresh bag before and it can make a meal a bit crazy -
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@Ikeaparty this looks amazing, I don't think I've ever had Laotian food before but I might have to have a google based on this
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@ChrisC super good!! This month I made khao poon which is like a Laos khaoi soi, pork laab, thum mak hoong which is Laos papaya salad has some super funky fish sauce and crab paste, and then this one, khao piak sen, the serious eats recipe for this one is great: https://www.seriouseats.com/khao-piak-sen-lao-chicken-noodle-soup
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My free rice cooker bit the dust (Aroma brand), so I figured I’d splurge for a Made in Japan model. First cook is in.
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Ottolenghi’s “The Sauce” for pasta
To make it, simply layer a kilo of tomatoes in a baking dish. Then add two whole heads of garlic with just the tops cut off. Throw in a few sprigs of thyme or rosemary and 200 ml of olive oil. After 45 minutes in the oven, you have a perfect pasta sauce—without having to chop a single thing.
