Iron Chef WAYCT - What Are You Cooking Today

[Vik]

@Giles That looks like a delicious trip to the hospital (for a spice wuss like me)

[Giles]

@Vik a few more going in…..

[Vik]

@Giles I'm calling the fire brigade

[Giles]

Hahahahahaha.....

10 Litres, should have some left over for the freezer.....

[Ikeaparty]

Made Khao Piak Sen tonight, had Laos for this month's cooking challenge, last of the four meals of the month

[ChrisC]

@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

[Ikeaparty]

@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

[jordanscollected]

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.

[Giles]

What a wonderful colour.....

[Giles]

[endo]

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.

[Giles]

Will def do that.....

[Tago Mago]

Ottolenghi‘s cherry tomato sauce from Simple is delicious. A little sliced garlic in olive oil, some chilli flakes and smoked paprika and 1 kg of cherry tomatoes cooked down into almost a jam.

[twin]

Lots of tomato cooking today at Bauman's

Empty

Yellow tomatoes

Done.

More tomatoes

This is us cooking for many different customers.

[bwscott]

Nduja arancini

Broccoli orecchiette

Tiramisu

[endo]

vegetable leftovers

[profhanley]

. . .it may not look like much but I either caught or cultivated everything in this bowl of salmon corn chowder - - chinook salmon wrestled out of the Columbia River, tomatoes, corn, potatoes, garlic, basil from my garden . . .

[Sage954]

Kids keep asking for pizza. This was a 24 hour cold fermentation. Two more in the fridge ready to go. 48-72 hours seems to be best.

[Giles]

Damson jam…..

[Giles]

Half way through making the jam, I went to the shed to fetch the jam jars, to clean and sterilise, which I 100% knew were in there. Of course they weren't. Let's see whether leaving the syrupy jam a couple of days before putting into jars works or not......