Iron Chef WAYCT - What Are You Cooking Today

[Giles]

The variation in recipes for it are massive. No idea whether Raymonds is any good, but I like him as a chef, so that is what I am going with this time.....

But I am caramelising the onions the Serious Eats way.

I'm still nervous about using water instead of stock

I'm also going to be making one of these later...

https://www.raymondblanc.com/recipes/lemon-tart/

[Giles]

Executive decision made, I'm going 50:50 water/chicken stock.

[Giles]

[Giles]

Damn, I do not have a 9" round pastry time with removable bottom. I thought I would be able to wing it with my fixed bottomer. But, the lemon cream is so fragile, that when I inverted it, to get it out of the tin, then reinverted it to get it onto the serving plate, I damaged it. It'll taste the same, but looks a bit Frankenstein....

[ROman]

I think it looks pretty good.

[Chap]

Looks perfect, if I would have tried to invert it it would have ended in a Lemon cream dessert with tarte crumbles

[Giles]

And boy, was it good....

[wjw]

Poppers for Superbowl. First time making them. Cream cheese, sour cream, and some cheddar I smoked inside, wrapped in uncured bacon, with a little seasoning and brush of BBQ sauce

[wjw]

Followed up with smoked wings

[Walery Smirnoff]

Hi all! Made a Central Asian beef dish again this weekend. This is Uzbek pilaf. It was a success with beer!))

[endo]

Looks good @Walery-Smirnoff

[Walery Smirnoff]

It’s nice and cheerful to cook in the cold. My wife constantly struggles with vodka. I had to increase my dose of beer)

[Alex]

Cottage pie today

Riesling for the chef, not the pie

[Alex]

Oven ready, but wetter than I’d like but I’m hungry and got impatient making the ragu

[northsouthdenimguy]

Quick post workout meal.

Ground bison/onion, fried eggs, kimchi and topped with Fly by Jing Sichuan Chili Crisp

[Alex]

[RobeOfTheMagi]

Looks delicious Alex!

When I see peas, I always have to think of chips and mushy peas that kept me alive as a broke exchange student at NTU.

[northsouthdenimguy]

The wife is under the weather today, so you guys get the I’m bored cooking for myself photos. Tenderloin and some simple cracked pepper, parsley and butter pasta.

[Walery Smirnoff]

Hello guys. It’s always more pleasant for me to cook when there is a bottle of good wine or good beer nearby. I recommend it.

[Giles]

So, if you had being paying attention, you would know that I have been practising making boeuf bourguignon for Paula's Not-a-Supper-Club gathering tonight.

It was veto'd, so I have made Coq au Vin instead.

I'm basically the hired help, so had nothing to do with anything else that has been going on. So meunus, tables etc, nothing to do with me.....