Iron Chef WAYCT - What Are You Cooking Today

[Geo]

@Beatle:

the slight glaze of the fish, the fresh herbs and the richness of the sauce / judging by color I would think we´re talking a curry flavor - I am pretty sure that this is one hell of a meal…

gotta stir the gulasch..hehe

go to it girl! a woman's work and all that!

and yip - mild curry, saffron comes tho' . . . and fish still translucent . . . the broth keeps cooking it anyway

[jegz]

Oh Geo you sure are making up for ur lack of posts…that looks lovely

you have my mouth watering...such wonderful flavors...thanks for the recipe..nice one!

[Geo]

thank you jegz

i'll try to post a bit better in future - try to make them as cool as yours 

[Geo]

@that_was_easy:

This is a serious recipie.  I must try this soon.

TWE - it's easy! Takes half an hour or so - the longest bit is cleaning mussels and chopping veg

[that_was_easy]

Preping seafood was my main task as a line cook.  Mostly, I'm just a huge curry fan, but have never cooked with it, for shame.  Been thinking of picking up a curry cook book, but it looks like I'll be making my first attempt with your disk.

I just ate lunch and I'm STILL salivating over that fish. 

[Geo]

cool - so you're a cook?

you need to get into this thread man!

but this isn't a real curry - just using some flavour for background really

anyways - i'm gone

TTFN

[Geo]

@Giles:

I had Springbok carpaccio tonight - forgot camera…................

. . . well if you're gonna beat them at rugby then I suppose all's fair etc . . . extreme maybe, but fair enough

[Seul]

Very nice that risotto…

[Geo]

@Seul:

Very nice that risotto…

aha - here he is - the world's most sarcastic Belgian . . . is there nothing sacred damn you! 

[that_was_easy]

Nah not a cook, but I used to work an italian restaurant kitchen and more or less applied the skillset to my satisfaction in cooking for m'self.  I'll try and contribute some flicks when I get the chance, but it's tax season, which means the oven/range falls into disuse.  Eventually!

[van Olzon]

TODAY: Crepes filled with beef, cheese and broccoli gratinated with cheese

[FurattoHeddo]

^
That is looking very tasty…

[injunjack]

Chicken salad for the family, this is my portion…

[Beatle]

looks mighty tasty..dinner time over here soon..

[injunjack]

yup, it was.

You're having that gulasch Beats? I need the recipe…pls.

[jegz]

Wow!! You guys are making my hungry…von olzons meaty crepes...yum on a cold day like today...only thing that could beat it is maybe gulasch how long do you put them in the oven?

and the chicken salad is also looking mighty tasty injunjack...I eat lots of salads and this one looks beautiful...

ok I gotta go eat!! 

[Beatle]

gonna keep it simple…

needs some onions, peppers, and mixed beef and pork meat

fry meat with onions / butter / until meat gets a brown crust

spices added / chili, pepper (loads) salt, some rose pepper if you have it...

add water and chopped green, red or yellow pepper

let simmer on low for about 3- 4 hours (so the meat gets really tender)

next day - heat up, add a little bit of flower for texture and a couple of spoons of fresh yogurt (plain, haha) , let cook for another hour and serve with Sauerkraut..and Kloesse - if you feel like it..

pics in a minute

[Beatle]

worth the long cooking…

[hectic]

Looks delicious Beats.

I have been baking today, here is a pear bourdaloue:

[Seul]

jumps in the North Sea and sets for hectic and his pear something something