Iron Chef WAYCT - What Are You Cooking Today

[goosehd]

Can you guys tell me if this is the sumac you use for cooking?

[popvulture]

Hmmm I would definitely be careful, as there are some poison varieties of sumac that will give you contact dermatitis ala poison ivy. That said, I don't think the poison ones look like that, or at least not the kind I've seen (I will wait for someone else to chime in on that).

The sumac I've used for spice is a darker purple color — and it's delicious

[neph93]

@goosehd:

Can you guys tell me if this is the sumac you use for cooking?

It's possible, although as @popvulture says there are poisonous varieties. Apparently they have white berries though (source: https://www.masterclass.com/articles/what-is-sumac-learn-how-to-use-sumac-with-tips-and-8-sumac-recipes#whats-the-difference-between-ground-sumac-powder-and-whole-sumac).

This gardening page makes reference to the berries of the "smooth" and "stag horn" sumac as being the edible type. Certainly looks similar to yours: https://www.gardeningknowhow.com/ornamental/trees/sumac/sumac-tree-info.htm

EDIT: Just done some research and yours is definitely not the poisonous variety. Yours looks like stag horn sumac.

[goosehd]

Thanks R and popvulture.

[twin]

@goosehd  This is Staghorn Sumac (Rhus typhina ) You can make tea from the red berries. Red berries are good. White berries drooping is no good. Poison Sumac has white berries.

[popvulture]

@twin:

@goosehd  This is Staghorn Sumac (Rhus typhina ) You can make tea from the red berries. Red berries are good. White berries drooping is no good. Poison Sumac has white berries.

Cheers, I have always wanted to know the answer to which is which!

[goosehd]

@twin Thank you for confirmation and the idea with tea.  I’ve been reading about it and I see the the best time to harvest is August and September before the rains start in the fall.  It will be a great project and something to look forward to.

[neph93]

This has to be the most satisfying vegan dish ever. Ovenbaked Aloo Gobi with sumac dusting (instead og garam masala).

[LewisStonehouse]

That looks class @neph93 - where’s the recipe from?

[neph93]

@LewisStonehouse:

That looks class @neph93 - where’s the recipe from?

Indian-American nutriomist on IG called @chiefspicemamma (about as cringe as it sounds), but her food is good and she knows her shizzle. The recipes are rigged to be as straightforward as possible while still being largely plant based and tasty. Makes them doable for a 48 year old with a small army of kids.

This is the Aloo Gobi post: https://www.instagram.com/p/CWJmNoPrV_5/?utm_medium=copy_link

Do be careful as she is a bit cack-handed with ingredients. Some are mentioned in the reels but not listed in the ingredients, while other times it is vice versa.

[LewisStonehouse]

Ha fair enough, thank you pal!

[JDelage]

Yum!

As for me, getting ready to cook (tomorrow) the Tra Vigne Forever Roasted Pork. It's goooooood…

https://www.foodnetwork.com/recipes/michael-chiarello/forever-roasted-pork-recipe-2118113

[mclaincausey]

Chiarello is a much better chef than he is a human being. Is that shaved fennel bulb, onion, or both @JDelage ? I didn’t see fennel bulb in the recipe but it would make a ton of sense with the other ingredients such as fennel seed. Sounds like an amazing dish!

[popvulture]

I would eat the hell out of that and the aloo gobi. Both look fantastic!

[JDelage]

The stuffing is just onion + sage. I'm sure you could do that with fennel bulb though. Tomorrow it goes in the oven in the morning and stays there until dinner…

[JDelage]

Here’s the final product. Everybody loved it.

[Giles]

That looks brilliant.

Here is what I'm doing tonight….

Berbere Spiced Chicken, Carrots and Chickpeas.  From "Shelf" by Ottolenghi, thanks @AdamJ

I made the Berbere from a recipe on the web, so I have a stock of that now too….

[JDelage]

Yum!

Ottolenghi is so very good…. His recipes are often a bit on the complex side though.

[Giles]

The end result/s….

Plated with some cauliflower fritters….

[Fadez]

Mouthwatering!