Iron Chef WAYCT - What Are You Cooking Today

[endo]

you possibly couldn't eat the whole thing, it's about 2 kg 

[Chap]

Friends of us have a new Teppan… we gave it a try today and did Okonomiyaki

[JDelage]

That looks delish. Nothing like Japanese comfort street food.

[mclaincausey]

Truth. Y'all always impress here.

I got a stainless steel griddle for my gas grill and teppanyaki is on the roadmap–starting with a Benihana style steak, shrimp, fried rice, zucchini, onion volcano kind of deal We already do this using a sautee pan and other things (often substituting quinoa for rice) but really excited to get closer to the actual teppanyaki next time

[Chap]

Yes seems to be very popular street food thing in Japan. First time I tried it but will definitely do it again…. a teppan is now on my list too.

[mclaincausey]

Went a little overboard with the luxury food. First time for A5 didn’t disappoint!

[Giles]

Sous Vide sirloin…...

[goosehd]

You guys are back home?

[Giles]

Yessir, Friday eve we got home…

[Giles]

[ROman]

Looks great and familiar. Was it good?

[Giles]

Not as good as the steaks we did….

[LewisStonehouse]

Big old bone in rib-eye reverse seared

[Tago Mago]

@LewisStonehouse:

Big old bone in rib-eye reverse seared

Looks absolutely delicious. And I know there's no accounting for taste and all that and please don't take this the wrong way, but that steak deserves a better drink as accompaniment

[Giles]

Cheap mango's in the super markey yesterday - Mango chutney, here we come….

[endo]

looks good    what are those big leaves?

[Giles]

Indian bay leaf.

Stolen from the web:

The Indian bay leaf embodies a mild cinnamon flavor, while the laurel bay leaf imparts essences of pine and lemon. The Indian bay leaf is used extensively in Indian cuisine, and in recipes, may be confusingly referred to as simply “bay leaf”, though the two are not to be used interchangeably.

[endo]

mmh, must be delicious

[mclaincausey]

Not gonna win any beauty contests but almost got reverse sear of cowboy steak where I want it. Need a larger skillet for a cut of this size (or I could have used the stainless griddle). So crust could be better and I’d like a touch less doneness, but the temperature gradient is nice and skinny.

Neuske triple cut bacon is SO THICK. The Iron Heart of bacon. Wedge salad lardons made from that.

The unappealing looking dark stuff is delicious mushrooms that have been cooked down within an inch of their lives.

[goosehd]

The steak looks good, but that salad has me salivating.  I love a good bleu cheese with steak/salads.  Edit:  my eyes may be deceiving me…no blue cheese?